Evening Republican, Volume 59, Number 92, Rensselaer, Jasper County, 9 May 1917 — Food Economics Should Be Left to Women Says Christie. [ARTICLE]

Food Economics Should Be Left to Women Says Christie.

Every housewife in Indiana can render a patriotic service to her country, says Prof. G. I. Christie, of Purdue, state food director, by eliminating all vestige of waste connected with the 'buying, care and preparation of food for her family. She should make a study of the simple, nutritious foods suited to the body needs of her family and plan to choose those which serve without waste —in other words, she should plan to feed her family for physical and mental efficiency with the least possible expenditure. Miss. Helen Gates, in Purdue Extension .bulletin 56, “Three Meals a Day,” gives a general plan which indicates the economical use of foods suited for a day’s menu and which at the same time furnished sufficient nourishment: Breakfast Plan —Fruit, whole grain cereal, some kind of bread, a hot drink, some tissue-building food, as eggs, meat or fish, if .so desired. Dinner Plan-One meat dish (eggs in some form may be substituted), one starchy- vegetable such as potatoes or rice, some kind of bread, one watery vegetable as lettuce, asparagus or onions, one simple dessert such as orange, snow or prune whip after heavy meal. Supper or Luncheon Plan. —.One hot dish, such as meat or a meat substitute, as cheese fondue, macaroni and cheese, a cream soup or beans in some sort; some kind of bread; same vegetable if desired; some simple desert, such as canned or stewed fruit or tapioca pudding; one kind of preserves or jelly if so desired. Miss Gates in this bulletin also outlines rules as follows for planning in» expensive meals, that will meet the body requirements: Each <neal should contain a tissue builder, such as milk, cheese, meat, eggs, fish or legumes. Use skimmed milk for soups and deserts. It is a substitute for meat protein and much less expensive. Use cheese with cereals and cereal products in the making of meat substitute dishes, as macaroni and cheese or rice fondue, cheese with mush and similar dishes. Use meat combination dishes, such as meat pies, beef stew with dumplings, Irish stew with vegetables, meat esealloped with rice, macaroni or hominy. Use eggs, when cheap, in- place of meat. They may be escalloped with ham or scrambled with bacon, or creamed on toast, as well as being served alone in various ways. Use the legumes, such as spilt beans, peas, lentils and peanuts, as meat substitutes. Legumes, even at present prices, are cheaper sources of protein than meat.