| Show WHAT to EAT and WHY C. C C Houston Goudiss Gives Somo Timely Hints on How to fo Keep Koop Up Fuel of Winter Winfor Diet Dot Discusses Now Methods for Quick Baking By fly C. C C HOUSTON GOUDISS weather calls for energizing breakfasts MIDWINTER 1 I r to get the day da oil olt to n a good start energizing midday meals to help keep children and adults functioning efficiently energizing but easily digested evening meals to satisfy bodily bod 11 requirements without taxing over the digestive system In addition to the need for supplying meals that arc ode ado adequate quate as to energy values and nd other nutritional requirements the homemaker has two other important factors to consider she must satisfy the appetites of various members of her family and she must keep keel within her iter food budget H Breadstuffs Bre Breadstuffs Tho Tho Tho Staff St ff of Ufo One of her greatest aids U Is I bread breall In III various forms or lr other oilier foods made from trois grain arc are undoubtedly un titi the larg largest est e t single item in III inthe hii i the dietary of f if the tue w majority OJ of pro pee pie Ille throughout the tue world They Ill I pear in some form Corm format at almost every meal And they are also highly satis satis- satisfactory satisfactory factory as a a be be- meal tween-meal lunch for or rapidly growing school dill chit chI Iron ore are notable for their energy values and for their ease of digestion They Tile contain some protein and minerals and under tinder seine circumstances they may an ay also carry c other significant food values Dread Bread and rolls rons combine well with milk cheese butter and ond ment meat They make good eating and ond give jive a n comfortable feeling of sat sot satisfaction afterwards Such simple combinations ns as bread and cheese chelse or rolls and milk are arc highly tive in satisfying hunger And they go a n long way toward meet meet- meeting meeting meeting ing nutritional requirements A Notable Food Team T oem Nutritionists have a 0 high regard for the combination of bread brend and ond milk Breadstuffs ore arc generally regarded as 03 a n most economical source of energy and protein In Inthe Inthe inthe the diet Milk is our most nearly perfect food And the proteins of milk supplement those found In Inthe Inthe inthe the grains groins of which bread and rolls roll ore are made Children especially should con eon consume consume sume sume some lome form of bread toast or well baked rolls roll at every meal These easily digested foods supply the fuel values that most active youngsters require In abundance Rolls and bread with a well baked crust have the tho additional advantage tage tago of encouraging thorough mas mas- Uca During adolescence the energy requirements ore are especially high Days Boys sometimes eat cot more than their fathers and it is desirable that the extra calories bo ho provided in the form Corm of such easily digested and wholesome foods as ns bread stuffs ShIfTS This is also an advantage to the homemaker from the point poin of view of economy ns as breadstuff rank as one of our most reason reason- reasonably reasonably ably priced foods Adolescent girls on the other hand frequently develop finicky appetites and I strange food habits They may wish to go to school without break fast n n practice which must be he bed discouraged d ns liS it may lead leat to t un un- Crom which nerves may lay develop lIe Adolescents Lilo Liko li o Variety V One way to help glowing girls to be Le energetic is to encourage them liem to eat cot some form of bread bren nt ot every ever meal This will help to keep up p the fuel Cuel value of the diet at ot very cry ve ry little expense ex pense Mothers must however howe guard against ng loss of interest hi Ia bread bread- stuffs tuffs by b various members of their families ns os n a result of monotony Luckily there is no reason why his this should occur in any home For It is possible to lo provide breedings bread breed stuffs ings In such n a variety that the lame came kind need not be served twice in succession within the space pace of one ono or two weeks You can odd variety to the diet by y preparing bread from graham whole wheat or rye flour Rolls can con be made from plain or sweet dough dou h. h Some Seine of the more popular are Parker Porker House rolls sandwich rolls oils finger rolls cinnamon buns butterscotch rolls and ond pc tan n rolls A Now Leavening j Agent Some homemakers may feel that hat it Is too costly to purchase such fancy breads outside the home ionic And Ami they may feel that they cannot spare the time re ye- required required for home bolting baking Such arguments ar or might have been valid in inthe the ho past But lint not any morel Recently a new lIew kind of yeast has lias been developed which makes it possible to prepare a variety of hot lot breads breaths at home more home more quickly than ever eu before Thus home baking bak bak- bakIng ing follows the trend of the times anti and becomes quick baking One reason renson why modern home home- homemakers makers have been to make bread and rolls nt ot home I believe has been tho the culty of obtaining n n ti leavening agent that was both quick acting and ond pos pos- possessed good keeping qualities Yeast is the most satisfactory leavening agent for Cor bread and rolls Heretofore only two types had been available Fresh or compressed yeast and dried yeast Doth Both of these products are nrc composed of yeast plants com corn combined Lined with cereal Fresh yeast has n a higher mois mats moisture moisture ture content however and be be- because because because cause of this spoils rapidly Hence it ft must be purchased fresh kept well refrigerated and used within n a few days Dry yeast keeps several weeks at nt room tern tem temperature and has therefore been regarded ns as more practical Its great disadvantage has been that it nets acts less quickly owing to the fact that some of the yeast plants arc are destroyed during tho the drying Koops end and nd II It Quick Acting nut Hut nowadays homemakers can buy a new kind of yeast A new fast pure vuro yeast that combines the tho thet keeping qualities of dry yeast with action speedy I This product Is Js a dry yeast that comes in the tho form of small gran I tiles ules It softens promptly In wa tel ter and is then ready for use Moreover it keeps its strength and activity for several severn 1 weeks BO so 81 I 1 that it can be kept on hand at all nil times I Homemakers can bake when when-I whenever ever er it is convenient And what delicious bread and ll rolls they can make malle Such wholesome combinations lions as at prune bread combining both hoth white while and whole wheat flour with seethed seeded uncooked prunes I refrigerator rolls toils coffee cakes raisin bread wholesome raised doughnuts waffles and buckwheat cakes cakl's i It cannot be bo denied that bread is one of the oldest foods known to toman man But just to prove that even evens our most basic foods may be im 1 proved proved along along comes conies this revolutionary yeast east to provide n U leaven leaven-j leaven leaven- leavenIng I ing that Is more satisfactory than than ever before beCore perhaps to home home- homemakers homemakers makers nil all over the country home |
