Show Body Nee Needs s Supply of Salts JL JL J 4 When Then Planning Meals s It Must l Be Remembered r ed That t Phosphorus Working With Calcium Provides Pro Pro- vides yides the Material Required Phosphorus Is the tho one ono of ot tho the three minerals for tor which we wo must take most thought when planning meals Phosphorus works with calcium to supply the salt which make the bones and ond teeth strong and ami sturdy These two minerals are ore so 50 intertwined Intertwined Inter inter- twined that It Is not only necessary to have a n full quota of or each but to have haye each In such a 0 proportion that It balances the other In the absence of oC this the skeleton of the body may gro grow normal In size sizo but not In ID strength and ond the consequence of or this tills lack Is bowed bowe 1 legs and other bone deformities Phosphorus Is also a n necessary contribution to every cell ceU In the body but Is s especially Important In inthe tho the nerve nen-e cells Perhaps this Is s what led to the ancient superstition that phosphorus stimulated the tho brain It Is however a 0 factor In the utilization utilization tion of ot food tood and ond In maintaining the neutrality of ot the thc blood stream By weight we need about twice as os much phosphorus as os calcium Children need a large supply of ot both of ot these minerals of ot course because of ot demand de de- demand mand upon food tood to build new ture A mother during the month before the birth of the child and while she Is nursing him hIm will also need on an extra supply If Il this Is not supplied she may show the effect of the lack Inck through the breaking down of her teeth If Il for Cor any reason she cannot take toke plenty of ot food rich In these minerals she may take toke certain salts snIts which arc are more moro or less l tive The foods which supply phosphorus phosphor phosphor- us most liberally are milk cheese eggs vegetables nuts some of ot the fruits and whole cereals All AU but the latter are sources of ot calcium to toa a greater or less extent Among vegetables navy beans carrots len lentils lentils and ond sweet potatoes are high Among fruits we wo find peaches bananas bananas ba bo nanas grapefruit oranges pineapple prunes prunes prunes' and berries berrIes' nt ot the head of the list The quality of ot minerals In foo foods s Is not affected to any ony large e extent tent by cool cooking If It the proper methods are ore used One of the reasons for cookIng cookIng cookIng cook- cook Ing vegetables In very little water Is la to preserve the mineral content which may bo be partly drawn drown out Into the liquid A small email amount may be lost by y the heating of milk during pasteurization but the amount Is negligible If It the dally daily ration of milk Is plentiful A shortage of ot either cither calcium or phosphorus n a poor balance between them or the lack of ot vitamin D which has hns the tho property of stimulating the deposit of these minerals In tho the bones may result In rickets mild or acute A mild form torm of rickets ets Is not uncommon among children while acute rickets attack undernourished children especially those who are not exposed to the sun Children In fam lies Hies of the low Income ow-IDl ow ome class who have come from the tropics are oro more subject to this disease than thon are other children In New York Sometimes adults suffer BUrrer from the tho results of milk rIc rickets In childhood The hones bones ones of ot a n foot for Instance sometimes break down In later Inter life nCe As In tho the case of ot many other diet deficiencies effect of a 0 less than adequate adequate ad od equate supply of phosphorus as well as os of calcium and ond vitamin D do not always show at ot the moment In childhood childhood child chUd hood the foundations of health are arc built Blanc Mange 3 cups milk cup cornstarch I cup su sugar ar H A teaspoon salt 2 eggs egga 1 teaspoon vanilla Scald two and one halt cupfuls milk add remaining cold milk mUte to cornstarch stir sUr to smooth paste and add to hot milk stirring j constantly Cover and ond cook over hot bot water fifteen fit teen to twenty minutes Beat Deat egg yolks with sugar and salt and ana stir Into hot mixture Cook five minutes from fire and aud stir sUr In vanilla and ond fold In beaten egg whites Pour Into one large or six small molds and nod chill Serve with whipped cream Danish Bean Soup 1 cup eup navy vy bean beans 4 cups water 1 cup celery chopped 3 9 r tablespoons onions chopped 2 smoked moke sausages I 3 2 teaspoons salt li teaspoon pepper popper 2 Z tea teaspoons sugar Wash beans and ana soak Bonk overnight with three cupfuls of cold water Put on to cook coote In water In tn which they have been beeD soaked Add celery onion and one cupful of water and cook until beans benns are dono done coarse coar e sieve sIc or potato rIcer Cook sausages in hot water for tor ten minutes min utes drain slice and add to s soup up Add seasonings seasonings' OD and cook ten minutes O Q Dell Bell S Syndicate Ben |