Salt Lake Telegram | 1940-03-28 | Page 16 | Right Food Leads Way to Health

Right Food Leads Way To Health By EMILY CONKLIN Wa arc becoming mora and more health-conscious. It seems, and that la a very good thing. With our new Interest In the subject and the many recent discoveries In the field of nutrition, we are being taught more every day about the close relationship which exists between be-tween the food we eat and the way ' we feel and look! Homamakers were educated long ago to the Importance of the right food for children. Then women . learned more about the science of eating when they began experiments experi-ments with diets in their efforts to acquire or retain a alender figure. fig-ure. Sometimes these experiments proved harmful to their health. Aa a result of the lesson they learned, the emphssis today la upon aane diets. Food fads have gone out of atyle. We know now that a varied and well balanced diet for all members mem-bers of the family la their best protection pro-tection against msny physical Ills and that health Is to be won end kept by following common sense rules, based on scientific principles. We've come a long wsy In the Understanding of food vslues since the time when we "counted calorie." cal-orie." and paid little Jiaed to euca food essentials as minerals, vitamins vita-mins and the -right proportion of building and energy foods. Eat Liver and Heart far Iras) One of the Important medical discoveries dis-coveries haa been the value of liver, with Its high Iron content, in the prevention and treatment of nutritional nutri-tional anemia. This discovery drew attention to the food value of other meat sundries, such aa the heart, kidneys and sweetbreads. Heart ranks next to liver aa a lich source of Iron In the diet and ahould, therefore, be served frequently. fre-quently. The much discussed vitamins come Into the picture, too, and heart, liver and kidneys are among the good sources of the important vitamin B In Its various complexities. complexi-ties. Liver la a source of vitamin A. Recent experiments Indicate that the fat meat la Important as a carrier of Important vitamins. In addition to Ita value In providing heat and energy. Have Diversified Measj Tor the sake of your family's health, let your menus be as diversified diver-sified and well balanced as you can make them, with a good supply of meat, ceres 1. fresh and cooked vegetables and fruits and dairy supplies. And extend your cooking ' repertory to Include those parts of the meat animals which are so rich In food essentlala. Beef Heart Heart may be cooked In water or braised. It should be washed thoroughly thor-oughly In warm water. Some of the arterlea and velna may be cut away. A savory bread atufflng may be placed In the cavity in beef heart Then It la braised, that is, cooked like a pot-roast. - To cook It In wster, cover the heart with water to which one teaspoon salt for each quart of water haa been added and cook at simmering temperature until tender. ten-der. -Beef hearts require about three to three and one-halt hours. Veal, lamb and pork hearts, which are much smaller, require about two and one-halt hours. Beefsteak and Kidney fie 1 beef kidney . Its cupa water 1 pound round steak 2 tablespoons fat Salt and pepper Biscuit dough Wssh kidney, slice and rut into piece. Place in a aaucepan and add 1 cup water. Cover and rook slowly about three-quarters of an hour, or until tender. Cut ateak Into atripa and brown In fat. Add one-halt cup water, cover and simmer sim-mer 30 minutes. Combine ateak and kidney. Season. Thicken gravy with flour mixed with water to form a smooth paste. Line a baking bak-ing dish with biscuit dough. Pour in cooked meet and gravy. Cover with additional biscuit dough. Bska In hot oven (423 degreea F.) about 30 minutes, or until nicely browned. Liver Fricassee 1 pound sliced liver H teaspoon salt 1-8 teaspoon pepper cup flour W cup bacon drippings 2 cupa canned tomatoea 2 medium green peppers small white onions - S teaspoon celery aalt H teaspoon poultry seasoning , 1 can hominy 2 tablespoons butter Wash and dry liver. Dredge with seasoned flour. Brown In hot fat. Add tomatoea, peppers, onions and seasonings. Cover and simmer about 45 minutes, or until vegetablea vegeta-blea are done. Drain hominy. Add butter. Season and heat Serve with fricassee.