Show CHOOSING A DIET FOR BREAKFAST 9 mineral salts are arc important 0 Q components c by EDITH M N BARBER GARB i A tle you good natured even nt at A breakfast time are you in tune with your friends and in harmony with your business relationships are you successful lets hope that you are all of these things as you no doubt are unless you have hare a chronic case of grouch in any case a well chosen diet will make you feel so much bet ter physically that you will be as polite to your family as to your friends and as pleasant to lour our friends as you pre fire necessarily to your employers or to your respected clients this Is a quotation from the book what shall J eat among the important components of a well chosen diet are the mineral salts most of these we get to some extent automatically la in combination with other foods we must take par nicular thought however hol vever to see that we have liberal supplies of calcium cal clum phosphorus iron and iodine calcium and phosphorus are often found together in foods although milk for instance Is more liberally endowed with calcium and eggs hane hae a higher phosphorus content calcium and phosphorus do good team work each needs the other in the formation of good bones and teeth if we lack either of these or are deprived of a liberal amount of vitamin D bone deformities and poor teeth ire are kely abely to result both these minerals have special fune eions in the regulation of the activities of our body machine which to in order to run smoothly must have a dally daily renewal of these minerals much as factory or automobile machines need oil to 10 work efficiently our most important source of calcium Is milk and milk products other foods supply calcium and phosphorus liberally are eggs vegetables meats nuts and some fruits As I 1 haie mentioned so many times before a good varied diet is the first and simplest requirement for health baked or sherred slurred eggs grease individual rame quins or a shallow baking break in eggs season and boier with buttered crumbs cream or a sauce or put a piece of butter on each cake bake in a moderate oven until set cheese souffle I 1 CUP miah 3 tablespoons quick cooking tapioca 1 cup grated cheese I 1 teaspoon salt few grains cayenne few grains mustard 3 eggs 12 teaspoon worcestershire sauce scald milk in double boiler add tapioca and cook fifteen minutes stirring frequently add cheese salt cayenne mad nd mustard mixed together and stir until melted stir into egg yolks beaten until light fight and ado add seasoning beat legg whites until stiff and fold lightly ilnyo the cheese mixture turn into greased baking dish set in a p pan an ol of hot water and bake in a moderate oven degrees fahrenheit for 35 to 40 minutes vegetable milk Cl chowder ioder 4 tablespoons butter or other tat fat small onion minced 2 cups diced dicea raw vegetables celery carrots turnips or others 2 21 cups boiling water 1 quart milk 1 teaspoon or more salt paprika abelt the butter in large saucepan add the onion and cook about two minutes do not allow it to brown add the other vegetables cook one minute and add the water and salt cook until the vegetables are tender about fifteen minutes add the milk and beat add the paprika and more salt if necessary Dei defiled led scrambled aggs 4 eggs 2 tablespoons butter I 1 cup shredded dried beet beef I 1 teaspoon prepared mustard I 1 tablespoon table poon vinegar cayenne melt afelt the butter add beet beef and seasonings son ings add eggs slightly beaten and cook slowly two ini minutes until the eggs are set serve at once 0 bell syndicate atu service |