Show body needs supply of salts when blannin planning 0 meals it must be remembered that phosphorus working with calcium provides the material required phosphorus is the one of the three minerals for which we must take tale most thought when planning meals phosphorus works with calcium to supply the salt walh which make the bones and teeth strong sill an sturdy these two minerals are so inter twined that it Is not only necessary to have a full quota of each but to have each in such a proportion that it balances the other in the absence of this the skeleton of the body may grow normal in size but not in strength and the consequence of this lack Is bowed legs and other bone deformities phosphorus Is also a necessary contribution to every cell in the body but Is espee ally important in the nerve cells perhaps this is what led to the ancient superstition that phosphorus stimulated the brain it Is however a factor in the utilize tion of food and in maintaining the neutrality of the blood stream by weight we need about twice as much phosphorus as calcium children need a large supply of both of these minerals nuner miner ils of course because of demand upon food to build new ture A mother d diring iring the month before the birth f the child and while she is dursin nursiss him will also need an extra supply it if this Is not supplied she may show the effect of the lack through tl tie e breaking dow down n of her teeth it if for any reason she cannot take plenty of food rich in these minerals miner ils il she may take certain salts which are more or less effect tive the foods which supply phosphor us most liberally are milk cheese eggs vegetables nuts some of tl e fruits and whole cereals all but the latter are sources of calcium to a greater or less extent among vegetables navy baans carrots len and sweet potatoes are high among fruits we lind peaches ba nanas grapefruit orin or inges pineapple prunes and berries at the head of the list the quality of minerals in foods Is not affected to any large extent bv cooking if the proper methods are used one of the reasons for cook ing ling vegetables in very nery little water Is to preserve the mineral content which may be partly drawn out into the liquid A small amount may be lost by the beatin of milk during pasteurization but the a amount m aunt Is negligible it if the dalli ration of milk Is plentiful A shortage of cither either calcium or phosphorus a poor balance between them or the lack of vitamin D which has the property of stimulating the deposit of these minerals in the b nes may result in rickets mild or acute A mild form of rickets Is not uncommon among children while acute rl bets attack undernourished children especially tf tl ose who are no exposed to the sun children in fam hies flies of the low gnome am ome cliss who have come from the tropics are more subject to this disease than are other children in new yolk aik oik sometimes adults suffer from the results of milk rickets in childhood the bones of a foot for instance sometimes break down in later life As in the casp case of miny many other diet deficiencies effect of a less than ad equate supply of pi cp honis as well as of calcium and vitamin D do not always show at the moment ai in a child hood the foundations of health are built blanc mange 3 2 cups milk cup cornstarch cup sugar teaspoon salt 2 eggs 1 teaspoon vanilla scald two and one halt half cupfuls milk add remaining cold milk tat td cornstarch stir to paste and add to hot milk stirring constantly cover and cools cook over bet bot water alf teen to twenty minutes beat egg yolks with sugar and salt and stir into hot mixture cook five minutes from fire and stir in vanilla and fold in beaten egg whites pour into one large or six small molds and chill serve with whipped cream danish bein bean soup acup 1 cup navy beans 4 cups water icia 1 ip celery chopped 2 tablespoons onions chopped 2 smoked sausages 2 teaspoons salt 3 i teaspoon pepper 2 teaspoons sugar wash beans and soak overnight with three cupfuls of cold water put on to cook in in which they have been soaked add celery onion and one cupful of water and cook until beans are done put through coarse sieve or potato ricer coote cook sausages in hot water for ten aln minutes drain slice and add to soup add seas seasonings 0 and cook ten a bell syndicate service |