Show ra W v r. r 6 We Live Today on What We W e Ate Yesterday Says Expert The Tho best meal for the I least ast money is is nover never a matter of chance Today's do domestic domestic do do- science lesson leuon another In Tho The Telegrams Telegram's college colleg course in home economics is 19 a system of menu making mak milk ing which should prove invaluable to housewives It was arranged by Isabel Bev Bevier er Ph M M M. one of the most pro pro- progressive women Woman now interested in instate instate in instate state university work By Isabel Bevier Ph M. M Department of Household Science University of Illinois There has been much misunderstanding standing about the term balanced ra ra- ra One would woul get got the impression lon from many of or the st statements made that nature checks accounts after each ench meal and that one ono must have Just the right proportion of or each food tood at each ench meal As a matter of or fact we live 11 today on what we ate yesterday ester ay and we wo do well if lC wo we keep the balance within tho the day It Is possible that one ono may get et as much protein In tho dinner as In theother tho the other two meals combined or that the lunch ma may give lv a n. IRr large e proportion of ot starchy food But there Is a n kind of or balance to be secured by observing tho the following rules 1 Try TI TO to have representatives of or aUtho all aU tho the food principles at each not meal moal not too much of or protein or fat or carbo carbo- hydrate To that end do not have meat and macaroni and cheese together er nor rice rIco and potatoes nor fried tried potatoes and doughnuts 2 A A clear soup and Ice Instead of or a 3 cream soup soul and hea heavy dessert should bo used with a substantial main course or if Ir one ono wishes a 3 rich soup and antl a n heavy dessert such as ns plum pudding the main course should bo be lighter 3 3 Do Do not repeat the same food even evenIn evenIn evenin In different forms in the same samo meal as tomato soup and tomato salad Use fruit for the salad 4 Make Make some contrast between cou courses c Monotony and a general Jeneral grayness or deadly dullness are arC not any more desired in food than in people peo peo- I pl Hamburg lr steak teak canned corn and mashed potatoes leave one wishing for something to give vo snap an and character to the tho meal Tomato sauce UCe and ami baked potato would woul add color flavor and character 5 Make Iak Make combinations pleasing in appearance and color Have Havo the salad 1 an attractive color and fresh tresh tho pastry pastry pas pas- try tn crl crisp p the bread a a. good brown The Tho 6 Tho question of ot variety cannot be bo dl disposed of or in a sentence On One must have havo a n definition of or what is meant mant by hy arlet variety To some people it means cucumbers and in ln midwinter to others it means five fl i kinds of or vegetables and two to kinds of or pie pic and cake at one meal 7 The The cost coat of or out of or season ea on foods tood prohibits for tor most people the first method of or obtaining variety The Tho abundance Indicated In the next method method meth moth od defeats Its own purpose besides giving too much food tood at ono one meal meat The method of ot securing variety comIng coming coming com com- ing Into more moro general favor Is b by a The use uso of or a few materials at nt a a. time Ume b h Different methods of or preparing the tho same samo article How to mal make e twelve twelve- different menus h by tho the use 1130 of or four common articles articles articles ar ar- of or food tood will he be told b by Isabel Bevier in an early carly Issue |