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Show By Mrs. Julia Kiene Westinghouse Home Economist Meal Planning Blue Print TF I ask, "What kind of a life do you lead?" please don't think my curiosity is getting the best of me. As you know, to over-y''v over-y''v eat, is as unwise f 83 to undereat, j and the amount I it ' 1 of food we need T 1 a day dePend: 6 Ns t ' j largely on the V, f type of work we i do: X , " X For a fairly still i V V" life, say desk f Aw j3 work: Breakfast kVVf ! fruit, bread-F bread-F ,x stuff or cereal, J beverage; Lunch , cream or vege-Alrs. vege-Alrs. Kiene table soup, fruit or vegetable salad, breadstuff and milk; Dinner meat, fish, fowl or other protein food, one green and one yellow vegetable (one of them raw), salad, breadstuff, beverage. Moderately active folks, who are on their feet most of the day, need meals like these: Breakfast fruit, breadstuff or cereal, eggs or meat, beverage; Lunch vegetable plate or a fruit or vegetable salad, breadstuff, bread-stuff, dessert (fruit, pudding or something equally simple), milk; Dinner meat, fish, fowl or other protein food, two vegetables at least -one cooked and one or more raw, breadstuff, dessert, beverage. bev-erage. Very active members of the family, fam-ily, who do hard physical labor on farm or in factory, rate such a menu as this: Breakfast fruit, breadstuff, cereal, eggs or meat, beverage; Lunch meat or other protein foods, one vegetable or salad, breadstuff, simple but nourishing nour-ishing dessert, milk; Dinner meat, fish, fowl, or other protein food, two cooked vegetables at least, salad or fruit, vegetable, or green, breadstuff, dessert, beverage. MENU Baked Jumbo Quick-cooked Shredded Cabbage and Carrot Pear and Cheea Salad Whole Wheat Bread Butter Steamed Suet Podding-Cereal Podding-Cereal Drink Milk 'Baked Jumbo Recipe 1 cup uncooked lb. aalt) rice pork ) around lb. beef) together 1 quart canned to- ateak ) matoes 1 teaspoon aalt J teaspoon pepper 1 larjre onions, x teaspoon thyme chopped fine 1 teaspoon surer Mix all Ingredients together, pour Into a greased S-quart casserole, cover and bake at 800 lor fA hours. Serves 8. |