Show sustaining FOOD fletcher tells us that halt half the lie ills ilia flesh la Is heir to are caused by improper mastication ot of food and tho the 0 gence in rich foods 1 statistics recently published on cancer state that the large proper proportion toil of sufferers from this dread disease ore are arnoni tile the rich and an well nourished len even en pounds of 0 overweight Is a menace to health A decrease of a pound or two a week Is a 11 most simple matter cut down on tile the flits fats and sweets fat eat everything you like but stop eating after a reasonable amount has lins been taken again fletcher says save if 1 we cut down our food one third we would be we well 11 live longer and feel better it la Is such an important habit to form forin early the one of well masticating masti cating the food begin with the lie two year old land and the problem pro blent will be settled forever for that child plenty of roughage greens brans vegetables with a good deal of cellulose or woody fiber Is ili needed to keep the bodily functions active fresh onions and lettuce should be a dally daily diet in ili tiny any growing family lettuce Is 13 rich in vitamins that promote growth grated carrots added to tiny any fresh let lettuce tuce salad or served with a few chopped nuts and it bit of finely cut clit apple and a good dr dressing crossing Is a good one to serve often especially when cooked carrots are refused A slice or two of crisp well cook cooked ed bacon a halt half inch slice of toast buttered with a generous amount of butter nn egg and a cup of coffee with a tablespoonful of thick cream will make a good breakfast it if slowly masti bated A doughnut may be added for the thin person hut but Is not necessary going without a meal seems scents to be it good method for some people hut but it la Is not wise to cut down on tile the food I 1 too 00 rapidly at first let the body adjust itself gradually to the change in ili a few weeks the normal weight will be readied reached gelatin Is called a protein saver it contains little nourishment but with fruit and fruit juices adds to it mineral salts its and flavor which ninke make such des alerts popular with those who are too heavy for those who are too thin there Is another problem plenty of butter cream and eggs potatoes dressed with cream and butter and nil all easily digested foods tire are necessary especially valuable are the green leav leaves c 8 lettuce endive and all green ve vegetables ge here too long mastication ta Is necessary so BO that the food may le be property properly absorbed and assimilated add a teaspoonful teaspoon tul of peanut butter to french dressing smoothing it inen the oil before adding the he lemon juice or vinegar it adds adda greatly to the flavor if ono one likes peanuts food that Is liked A salad Is always a dish to include in tiny any luncheon menu as well as dinner cabbage salad cut clit small new cabbage into quarters and let stun in ice water to chill dry in a cloth cut out ani discard the bard center then shred very one add a shredded green pepper freed from seeds and veins and a tablespoon fal 0 of f fine chopped parsley for a pint pin t of el material mix one halt half teaspoonful 0 1 salt one fourth teaspoonful of tard the sime same of pepper four ible Toun fuls of oil find and two tablespoon fuls of vinegar mix thoroughly oar gir illah with bits of cooked beet and hard looked cooked eggs tomato and onion salad peel and slice ripe tomatoes peel and cut inlo thin slices one wild mild onion put hr union onion in the salad bowl anti and pour ovet tour four tablespoonfuls tablespoon or of french dress diess ing ng with it a salad fork and spoon turn the slices or onion over rind and over in ill the dressing add the slices of toll tomato and 1 nd turn them carefully in the lie how hol I 1 i to lu keep the shape add some tend bundek V lie heart art leaves of lettuce and serve e lit at ome vegetable salad tu to one fourth cup ul ill of french dressing add one olle spoonful alch of fl anely 1 cho hopped chopped PIed onion aind parsley purs alpi mix and pour over er ont one fourth of it a cupful i ach ur shredded cah bice sliced celery anti anil ia dishes one half cupful of looked cooked fleets mil and carroin cut clit into small cubes tob bobs is i it a salan salad bowl until well mixed serve oil im lettuce lett lice felitte century C naury salad slice a cucumber cuc timber ur or two add sliced red zepiur and nl ullus lives with il bit rf of onion cro alth elther either a I 1 french ranch or a dressing frozen tomato salad from h ran j I 1 of tomatoes take all llie large pieces of pulp pull press alva through ji sieve und id bellson highly wt asali stilt peal onion nion juice und aix r falle barragon tur lar ragon vint vine gar put this in tho the freezer i ind and freeze its as for stater clcil take out I 1 the llie dasher aar work ilon don uell into the 1 tan can repack k and lat lpt lahirt laii rt for two hours hour not to tho birte ti hilla tup cup fut ful of fit walli wallula tits inid F strip erve tha lip tol tomato liall on lettuce sprinkled 00 lili the lie nuts and i with or past the in n i howl hii |