Show body needs supply of salts r when planning 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 most thought when planning meals phosphorus works with calcium to supply the snit salt which make the bones and teeth strong and sturdy these two minerals are so intertwined that it is not only necessary essaiy to have a full fill quota of cacti but to have each in such a proportion that it balances the other in the absence of this tho the skeleton of the body may grow normal in ew 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 bodi but Is especially important in the nerve neive cells perhaps this Is alint led to the ancient superstition that phosphorus stimulated the brain it is however a factor in the utilization of food and in maintaining tile 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 of course because or of demand upon food to build new ture A mother during the month before the birth if f the child and while she Is nursing nuis ln him will also need an extra supply it if this is not supplied she may show the effect of the lack through the breaking down of her teeth if for any reason she cannot take talve plenty of food rich in these minerals slie she may take certain salts which are wore more or less effect tive the foods which supply phosphorus most liberally are milk cheese cli eese eggs vegetables nuts some of tile the fruits and whole cereals all but the latter tire arc sources of calcium to a greater or less extent among vegetables navy beans carrots I 1 lan n his and sweet potatoes are high among fruits we ire find peaches bananas grapefruit oranges pineapple prunes and berries at the head of the list the quality of MIDe minerals rals in foods Is not affected to tiny any large extent by cooking if the proper methods are used ono one of the reasons for cooking vegetables in very 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 li heating catIng of milk during pasteurization but the amount Is negligible if the daiil dall ration of mill milk is plentiful A shortage or oc either cither calcium or phosphorus a poor balance between them or the lack of vitamin D which has the property pio perty of stimulating the deposit of these minerals in the bones may result lit in rickets mild or acute A mild form of rickets Is not uncommon among children while neute acute 6 bets attack attach undernourished children especially those hose who are not exposed to tile the sun children in fam flies of the low income class who have come from tho the tropics are more subject to this disease than are other children in new york sometimes adults suffer stiffer from the results of milk rickets in childhood the bones of a foot for instance sometimes break down donn in later life As in the casp of many other daei diet deficiencies effect of a less than ad equate supply of phosphorus as well wel as of calcium and vit ninin D do no not t always show shou at the moment in child hood the foundations foundation of health hea are built slane blanc mange 3 cups milk li 4 cup cornstarch 3 cup sugar yi VA teaspoon salt 2 eggs eee i 1 teaspoon vanilla scald two to and one halt half cupfuls milk add remaining cold milk to cornstarch stir to smooth paste and add to liot hot milk stirring constantly cover and cook over hot water fifteen to twenty minutes beat egg yolks with sugar and salt and stir into hot mixture cook minutes from fire and stir in vanilla and fold in beaten egg white s pour into one large or six small molds and chill serve with whipped cream danish bein bean soup 1 cup navy beans 4 cups water I 1 cup celery chopped 2 tablespoons onions chopped 2 smoked sausages 2 teaspoons salt vi A teaspoon pepper 2 teaspoons sugar wash beans and soak overnight with three cupfuls of cold water put on oil to cook in water 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 cook ea usages sausages in hot water for ten minutes drain slice and add to soup add seasonings and cook ten minutes C bell syndicate berries Berv le |