Indianapolis Times, Indianapolis, Marion County, 30 August 1946 — Page 17
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| FRIDAY, AUG. 20, 1048 | Homemaking—
Reasons for Changing Céoking Methods
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Recently” Made Survey
HOW MUCH DOES THE AVERAGE AMERICAN HOUSEWIFE change the cooking habits traditional in her family and locality, and «what causes her to change? Answers to these questions are important "if American diets are to be improved for better health and nutrition. The first study of changing patterns in family food preparation was made recently by Dorothy Dickins of the Mississippi experiment station.
High Altitudes Increase Need For Vitamins
By JANE STAFFORD Science Service Staff. Writer ANY OF YOU who are going to spend a vacation high in the mountains or do your travelling by plane may be healthier if you get some extra riboflavin in your diets. Riboflavin is one of the B vitamins and many of you will recog-
enriched bread for better nutrition. The suggestion that airplane passengers and pilots and persons living at high altitudes in moun-| tainous regions may need rhore of this vitamin comes from studies at the California agricultural experiment station. Scientists there found that “air sickness” or “mountain +sickness” may be the result of too little riboflavin in the diet. » . » THIS SICKNESS is not the motion sickness one may get from a rough ride on a plane, boat or other vehicle, but the kind called anoxia | by scientists. It is a state of oxygen deficiency | or lack. High altitude flyers wear | oxygen masks to make up for this lack of oxygbn in the upper air and commercial transport planes usually carry oxygen for the occasional passenger who may need it during flight. At high altitudes the body must | burn sugars and starches faster | than at sea level and needs extra supplies of riboflavin for this process, the California scientists ex-| plained. » IF THE VITAMIN is low in the | body, air or mountain sickness re-| sults. In their studies on rats, ji scientists found that animals on diets lacking in riboflavin were unable to adjust their utilization of
i starches and sugars to low atmos-|
ipheric pressure, similar to that at| high altitudes, as normal rats do. Chemical studies of . the rats’) bodies showed this. Rats that were! given injections of riboflavin, how- | ever, were able to take care of the | sugars and starches. Milk is a good food source of riboflavin, But before you start changing your diet or taking vitamin pilis, consult your doctor, |
Clean Powder Puffs | Help Complexion
Any powder puff looks tired and| worn out in a short time when it's | dirty. Do wash all of them fre-| quently, A good way to remember | is to wash .them when you give comb and hair brush their regular’ weekly bath. After all, what's the use of so much care in washing your face, if you rub grime back in with your powder? But when powder puffs become really old and limp or frayed, they still can be useful after being
, washed. Try using one instead of
cloth to polish silver—it’s much | easier on cramped fingers. Or at-| tach one to your wrist with a rubber band and use it as a pin cushion when you are fitting a dress or measuring a hem. Wash the powder puff in warm | suds, using a brush for badly soiled | spots, and rinse well. But don’t lay it out flat to dry, pin it instead to the sunny side of a window curtain, go the air can speed the drying,
Bare Midriff Styles Are High Fashion |
Bare midriff evenifig gowns fon. | tinue to set a high- fashion mark for all ages. Designed for the sophisticate, a brief twist of a bra with a swag covering one shoulder {s worn above a beautifully simple skirt, Grecian-draped on a sparkling waistband. The junior miss is included in the | style trend with a formal cotton frock in a diagonal plaid whose demure bodice buttons in points onto a swirling skirt.
Best Face Forward |
Putting your best face forward does not mean leading with your chin, but strengthening your throat and chin line muscles. The basic | cause for double chins is pad pos- | ture and only by lengthening and | strengthening the neck muscles can | you do away with the tendency.
HIPS TOO LARGE? Reduce by
Scientifie Treatments which really produce results. Seven methods make this the fastest and safest system of reducing ever devel-
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| | Call for Free Figure Analysis
THE TARR SYSTEM
511 Roosevelt Bldg. 4 Riley 1184 :
+9
i educational material and educators.
{trom in the parental home. The
| “tried” one or more new dishes
!and serving familiar foods than to | tried, only 13 per cent were also new
| rated as “poor.” Sixty per cent of | the dishes which rated “poor” with
most foods as their mothers had.
| eggs, milk, canned tomatoes or juice,
Urader her supervision 1158 white and Negro housewives in four small towns in Mississippi were interviewed and results tabulated. and studied, One significant finding from this survey is that palatability appears to be a more important consideration to these housewives than the nutritive value of a dish. A new dish described as delicious {s more likely to be tried than if it is described as nWtritious. Many of the women put family food preferences —the likes of husbands and children—first in deciding whether to try a pew food or a new way of cooking or serving food. Friends are most important of all influences in changing food habits, according to this survey. Many women may read or hear about a dish, says Dr. Dickins, but will venture to try it only when a friend reports that she has tried it and her family liked it. Advertising more often caused these women to try new dishes than
Dr. Dickins comments that nutritionists and other educators in this field might have a greater influence »n the average housewife if they examined the techniques and printed materials used by business in| selling. n
» Cooking Tine Reduced SAVING TIME is another reason given by housewives for changes in preparing food. The greatest change reported by all groups was not in| the seasoning or in the method of | cooking but in the length of cooking. Saving time appealed espe- | cially to low-income housewives. Of the traditional foods of this region, cooked cabbage and slaw were most often reported served differently
old-time, dark, long-cooked cabbage | had given way to short-cooked cabbage, and old-time seasonings for slaw ‘were replaced by prepared dressings: and bottled mayonnaise. The majority of the women interviewed reported that they had
during the previous year. Higher{income families ventured more changes than lower-income fami|lies. Lower-income families tried | more new desserts, higher-income | families more salads. Most housewives were more inclined to try new ways of cooking
try new foods. Of all the new dishes
foods, and 18 per cent of these were
these housewives were vegetable dishes—an indication of the need for emphasis on appetizing ways to prepare vegetables. ” »
Effect of Shortages MANY OF THE changes reported by these housewives were brought about by wartime shortagds and restrictions, and many of them improved family diets nutritionally, Miss Dickins reports. Because of fat shortages, many women shifted from traditional frying to other methods of cooking. Because of sugar shortages, many {used more fruit and less sugar in desserts. Lower-income families especially reported.trying new ways to “stretch” meat—new luncheon and canned meats and new dishes | from variety meats. The majority of housewives, how|ever, reported that they prepared
When questioned about such familiar foods of their locality as cornbread, biscuits, salt pork, beef,
string beans and sweet potatoes, most of them reported no change in traditional ways of cooking or serving.
.
Woman's Viewpoint—| ‘Women Set Behavior Standards’
By MRS. WALTER FERGUSON Scripps-Howard Staff Writer +“AMERICAN women are more cruel, selfish and more material in their outlook than men,” says Agnes
traveler, in a recent magazine article. ’ No obsérving person can deny these charges. In our cities women have a shellacked, vacuous, robotlike look, the result I think of their obsession with physical appearance and current fashions, Beauticians, Hollywood and the soap operas have almost stripped us of common sense. And it's certainly true our standards of behavior have suffered far more than our standards of living. » » “u IN EVERY community there are a few women who have taken up the burdens of citizenship responsibility. But the vast majority are back at: their pre-war habits—seeking amusement and spending more money than they can afford. And 80 we are weaving a pattern of life which is neither strong nor beautiful. A country is no better than its women. And where do we think we're going, in our mad stampede for beauty treatments, mini coats, cocktails and six or seven husbands? Because there below the surface of our lives American women are the most dissatisfied on earth, And we will continue to be until we have the wisdom to see that God gave us hearts and souls and minds to tend, as well as bodies.
Whip Up Suds ~~
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Beauties’ Hints—
THE INDIANAPOLIS TIMES
ay i
The Wrong Girdle Ruins Hosiery.
By ALICIA HART NEA Staff Writer CLUES TO THAT baflling mur-
der mystery in which stockings
are knocked off at an alarming rate often point to the wrong choice of a girdle and a gals faulty method of tethering her ‘hose. ~ The wrong choice of girdle, of course, is one that's too short and refuses to yield when you sit or stoop. The best choice for figure control and for lowering the mortality rate of scarce stockings— according to corsetieres, who are as anxious as you are to avert ‘casualties—has elastic with bidimensional stretch, Such elastic goes up and down as well as across the body. It yields easily when you bend and snaps back into place when you straighten up. Easy on stockings, because they stretch more in the vertical than in the horizontal direction, are the new nonrun fabrics called power-miracle mesh, ~ » » GARTERS THAT save stocks ings from an early death are made of elastic which has good snap and stretch. They have button-smooth knobs that grip without snagging. They're neither too long nor too short for easy contact with stocking tops. Too-short garters will cause stockings to break under the strain. If garters are too long, their clasps will go below reinforced welts, which means death for another pair of hard-to-get hosiery. Now that you've been steered around to the kind of girdle that's kind to your stockings, their fate rests with you and how you keep 'em up. Don’t blame anybody but yourself for runs, if you clasp garters in welt openings at the back of the seams. This vent is put there ‘to make stocking tops flexible;
QUALITY OF PRODUCT /. 1S ESSENTIAL TO CONTINUING SUCCESS
LS/MET
Wood engraving by H. McCormick bued upon the original oil painting
Correctly fitted girdle with | elastic’ garters prevents runproducing stocking strain,
not to give anchorage to garters. When lodging your grippers at front and sides of a stocking, place them where strain is equally divided between the garters. If tabs aren't placed on the girdle to give you this proper bale ance, yank them off and sew them on again,
With Butter So High
When you don't have butter stock up on cottage cheese and orange marmalade. Serve with rolls and crackers to ‘make the family
$
WASSON'S Closes SATURDAY at 1 P.M.
Opens at 9:43 A. M.
* hon
Wasson’s Will Be Closed All Day Monday, Labor Day
* Kk Kk
Daily Store Hours Beginning Sept. 3
9:45 A. M. til 5:13 P. M..
forget the empty butter dish.
LS/M
Of Course! |. THATS IT!
Copyright 1948. The American Tobaose Company
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