White liread is entirely w4iolesome if thought is given to in-
cluding in the meals, in fonns other than bread, the substances
lost by the flour during the milling process. This may be ac-
complished by using fruits atul vegetables for their laxative
profKTties, milk for its Hme and gnjwth'pmmoting substanee^^
and eggs for their iron. The proteins in the cereal grains arc
not of the efficient type and must l»e supjjiemenletl in the diet
with animal proteins. Cereal gmins also lack both lime and
(hi* growth-promoting substance soluble in fat.
Sweets in the dietar>^ are unquestionably desirable, but they
1
PLANNLW THE DAILY MEALS
4:ii
should he served in such a manner as not to reduce the appetite
for other foods and not to satisfy thc^ appetite with sweet foods
only. Fruits and vegetables, simple desserts of various kinds,
jam with l>read at the close of the meal, and candy occasionally
in placr* of otlier desserts, are the best ways of using sugar.
The craving for sugar betwe<:*n meals generally indicates a
badly controlled appetite or a poorly fed individual; or it may
be the outcome of some diseased condition of the body.
Candy or other sweet foods eaten Ijetween meals result in
jH)or appetite* Sugar is an almndant source of energy, is easily
tligested and alisorbed, and rightly used it has its place in the
dietary. It hicks altogether any building foods, and, if used
in large quantities, is very irritating to the mucous membrane.
Therefore, it shoul<l not be eaten to the exclusion of other foods.
The candy-fed chiki, refusing as it does other foods at meal-
times, is very likely to liave poor, decayed teeth, weak bones,
flabby muscles, and a disordered stomach. The rule should be
to use sugar wit h ot her foods and at the close of the meal.
Enough water shouhl l;)e consumed each day to maintain the
body in a clean, wliolesome condition. It is just as necessary
to bathe the body inside as outside. Many cases of serious
bodily disorder are directly traceable to neglect of the ncM^ds
of the body for water. Constipation is frequently the result
of insufficient water in the dietary.
The dietary should be planned to meet the needs of all mem-
liers of the family. The main part of the meal may be made suit-
able for all, arnt to this the footls especially neeiletl by each in-
diviihial may t>e added. Little children should not eat all foods
that are atlowalile for adults, nor should the grow^n members of
the family be limited to the same simplicity of diet as the chil-
dren, for children have undeveloped digestive organs that will
Ix? o%*{Ttax[^d by heavy foods, Tlie strength of fuotl in the tliet
of the chihl should bt* increasecl only as the moscles of digestion
strengthen and develop. Fooils that are too strong overtax
the immature digestive tract, and footls that are too weak fail
to develop it.
Persona working hard outdoors eat more food than those
I
432 .1 MANUAL OF HOME-MAKING
Page 243
Presented as published in 1919. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
A modernized reading is not available for this page yet. You are seeing the original text.
White liread is entirely w4iolesome if thought is given to in-
cluding in the meals, in fonns other than bread, the substances
lost by the flour during the milling process. This may be ac-
complished by using fruits atul vegetables for their laxative
profKTties, milk for its Hme and gnjwth'pmmoting substanee^^
and eggs for their iron. The proteins in the cereal grains arc
not of the efficient type and must l»e supjjiemenletl in the diet
with animal proteins. Cereal gmins also lack both lime and
(hi* growth-promoting substance soluble in fat.
Sweets in the dietar>^ are unquestionably desirable, but they
1
PLANNLW THE DAILY MEALS
4:ii
should he served in such a manner as not to reduce the appetite
for other foods and not to satisfy thc^ appetite with sweet foods
only. Fruits and vegetables, simple desserts of various kinds,
jam with l>read at the close of the meal, and candy occasionally
in placr* of otlier desserts, are the best ways of using sugar.
The craving for sugar betwe<:*n meals generally indicates a
badly controlled appetite or a poorly fed individual; or it may
be the outcome of some diseased condition of the body.
Candy or other sweet foods eaten Ijetween meals result in
jH)or appetite* Sugar is an almndant source of energy, is easily
tligested and alisorbed, and rightly used it has its place in the
dietary. It hicks altogether any building foods, and, if used
in large quantities, is very irritating to the mucous membrane.
Therefore, it shoul<l not be eaten to the exclusion of other foods.
The candy-fed chiki, refusing as it does other foods at meal-
times, is very likely to liave poor, decayed teeth, weak bones,
flabby muscles, and a disordered stomach. The rule should be
to use sugar wit h ot her foods and at the close of the meal.
Enough water shouhl l;)e consumed each day to maintain the
body in a clean, wliolesome condition. It is just as necessary
to bathe the body inside as outside. Many cases of serious
bodily disorder are directly traceable to neglect of the ncM^ds
of the body for water. Constipation is frequently the result
of insufficient water in the dietary.
The dietary should be planned to meet the needs of all mem-
liers of the family. The main part of the meal may be made suit-
able for all, arnt to this the footls especially neeiletl by each in-
diviihial may t>e added. Little children should not eat all foods
that are atlowalile for adults, nor should the grow^n members of
the family be limited to the same simplicity of diet as the chil-
dren, for children have undeveloped digestive organs that will
Ix? o%*{Ttax[^d by heavy foods, Tlie strength of fuotl in the tliet
of the chihl should bt* increasecl only as the moscles of digestion
strengthen and develop. Fooils that are too strong overtax
the immature digestive tract, and footls that are too weak fail
to develop it.
Persona working hard outdoors eat more food than those
I
432 .1 MANUAL OF HOME-MAKING