A manual of home-making

whose work L^i of a lighl , iiidtRir character. Not only are they able to digest easily footls that are rated as difficult to dtgestp but they may actually need foixi that will recjuire at least mod- erate work on tlie part of ihp rlij2;estive tract. They may have a disagreeable feeling of hunger, even when suffieicntly fed, if the food consunied doe^ not 'stay by *^ them for a certain period of time. Just the reverse is true of the indoor worker who uses his mu8clos but little. These factn are often overlmiktid^ and fref|nently the entire dietar>' is shaped to (he nt»eds of one mein!K*r of the family. Hard muscular work in(»rease4 the neeil for energj^-prochicing foods but does not materially affect the need for other tyix*s of food. Examples of desirable food combinations Some simple coml>i nations will serve to show how few foods may be put together and yet answer all requinanents. Menu I l^Tiolfvwhf'iit hnuid Whole-milk Prunes A dietary^ must be built on broad lines even if it ks Minple, and care must t>e taken not to err l>y a simplicity which excludes any needed food constituent. There are ma[iy persons who have acquired a distaste for milk unless it is serv^ed in some c(Kiked form. When this ifi the case and when warm food is dcj^ired, a meal but little Ies» simple than the one just sujigested may 1k^ [>rcparcd by makiuf; the "hearty dLsli** a veKeta!>le cream soup. Such hou|:»8, which are easy to make, nutritious, and very delicious if well cooked and seasoned; are too little used in the family dietary. Menu II Cream of |xi(atii srnip, or any vcgctAhlc soup having i^ milk (onndtkiion Brend and butttT Pruii or a sueculcnt vcRetabU* Any one of the following combinations makes a well-balanc tneal if sufheient amounts of the food ar^ consumed. Thi8 does» ey ■ PLANNING THE DAILY MEALS 433 not indicate that they aro ideal for all conditions. Babies, 8mall children, and persons who have a weakened digestive system would not he given liaked beans and firown liread, or bread and cheese. Mcnvi IV Oatmeal, with sugar and thin crpafii or w!K)l«>-iiuik Fnili M(»mi VI rirt*a<l unci cheese Onions Menu III Breiid and butler Fniit or 8omt* vegetable Mrnn V Baked soybeans Brown breud Cabbage aalad with egg dressing Mc^nu VII Meat Bresid and butter Green vegetables Wnle the foo<I combinations just given theoretically answer all dietaiy requirements, they miiy not be practical in tho.se ease.s in which food hal>its of long standing lead the individual to demand a greater variety. The appt*tite accustomed to stronger fare might pall if stimtdated only with such wimple mbcturea, A l>asis for mare elaborate menus is as follows: Menu VIII Cream soup Bread nnd butter Meat Potatoea Cabbages Baked apples and cream FOOD FOR THE PROSPECTIVE MOTHEB The woman's food needs are very little increased during the" first montlis of the growth of the chiltL Even if the appetite is small and troui>le is experienced with nausea, the actual growth of the child is so little as not to be seriously efTective at this time, in most case^. During the later months of preg- nancy the incretise in food needs of the mother are still compar- atively small; probal>ly not more than 15 to 20 per cent above 434 A MANUAL OF HOME-AfAKlNG