| Show Body Supply of Salts When WIlen Planning Meals It Must Be De That Phosphorus Working With Calcium Provides Pro Pro- vides the Material Required Phosphorus is the one of ot the three minerals for which we must take most thought when planning meals Iho Phosphorus works with calcium to supply the salt which make the bones and teeth strong anti and sturdy These two minerals are so Intertwined Intertwined Inter later twined that it Is not only necessary to have a full quota of ot each but to have haye each in such a proportion that It t balances the other In the absence of this the skeleton of the body may grow normal In size Ize but not in strength and the consequence of ot this lack is bowed leI legs and other bone deformities Phosphorus Is also a necessary contribution to every cell In the body but is especially Important In Inthe Inthe Inthe the nerve cells Perhaps this Is what led to the ancient superstition that phosphorus stimulated the brain It is however a factor In the utilization tion of food and in maintaining the neutrality of ot the blood stream flyweight By fly weight we need about twice as much phosphorus as calcium Children need a large supply of ot both of ot these minerals of ot course because of ot demand de do- deI I wand mand upon food to build new ne ture A mother during the month before the birth of ot the child chUd sad nd nd while she Is nursing him will also need an extra supply If It this Is not supplied she may show the effect e of ot I Itile the tile lack through the breaking Iowa n I of ot her teeth If It for any reason she I cannot take plenty of ot food rich in these minerals she may take certain salts Galts which are ore more or less erre tive The foods which supply phosphorus phosphor us most liberally are milk cheese I eggs vegetables nuts JUts some of the fruits and whole cereals All but the latter are sources of ot calcium toa to toa to toa a greater or less extent Among vegetables navy b beans ans carrots lentils len lea and sweet potatoes are high Among fruits we find peaches bananas bananas ba nanas grapefruit oranges pineapple prunes and berries at the head of ot the list The quality of ot minerals in foods is not affected to any large extent by cooking if It the proper methods are used One of ot the reasons for tor cooking cook cook- ing log vegetables In vel very little tIttle water is to preserve tho the mineral content which may be partly drawn out into the liquid A small amount ma may be lost by the heating of ot milk during pasteurization but the amount Is negligible if It tho dall ration ot of milk Is plentiful A shortage of ot either cither calcium or phosphorus a poor balance between them or the lack of ot vitamin D which has the property of ot stimulating the deposit of these minerals In the bones may mal result In rickets mild mUd or 1 acute A mild form of ot rickets Is not I uncommon among children while white acute rickets attack undernourished children especially those who are not exposed to the sun Children In fam tam lIIl's illes of the low low Income class who have come from the tho tropics are more morl subject to this disease than are aro other children In New York Sometimes adults suffer Burrer from thi the th i results of milk rickets In childhood The hones of a foot for Instance sometimes break down in later lire life As In the case of ot many other diet deficiencies effect e of or a less than adequate adequate ad ad- equate supply of ot phosphorus as well as of ot calcium and vitamin D do not always show at the moment In ID childhood child hood bood the foundations of ot health are bull built t. t Blanc Mange Mang t I cups CUP milk I H cup cornstarch H cup sugar I U K teaspoon salta nitI salt nit I a eggs 1 t tea teaspoon poon va vanilla n ilia Scald two and one-half one cupfuls milk add remaining cold II mitt milk to to smooth paste and add to hot milk stirring constantly Cover COTer and cook over OTer hot water fifteen fit fit- teen to twenty minutes Beat neat egg yolks with sugar and salt snIt and stir Into hot mixture Cook five fire minutes from fire and stir In vanilla and fold in beaten egg whites whiles Pour Into one large or six fils small molds And nd c chill Serve Servo with whipped cream Danish B Dun Soup 1 cup navy na beans bean a 4 cups CUP water tn 1 t cup P celery chopped 1 I tablespoons onions chopped 5 S smoked sausages I a teaspoons teaspoon II aalt salt tt teaspoon pepper 1 I teaspoons sugar Wash beans blans and soak overnight with three cupfuls of cold water Iut Put on to cook in water In which they have been blen soaked Add celery onion and one cupful of water ant and cook until beans are done coarse arre sieve or potato ricer Cook sausages in hot bot water for ten min miD utes drain slice and add to soup Add seasonings and cook ten minutest mInutes C G Den 11 Syndicate Service Borvice |
