VICTORIA UNIVERSITY COLLEGE.

Horowhenua Chronicle, 8 February 1936, Page 3

VICTORIA UNIVERSITY COLLEGE.

SARAH ANNE RHODES FELLOWSHIP IN HOME SCIENCE S.A.R. ARTICLE “LET’S EAT MORE NATURAL FOODS.” In his endeavours to concentrate foodstuffs, and to remove from them the parts which have displeased through not giving smoothness of texture, lightness, ease of cooking, rapidity of digestion, or some other desired quality, man has in many cases altered the food to such an extent that it no longer possesses the food value it contained in its natural state.

Consequently diets largely made up of refined and manufactured foods, whilst being satisfactory in all other respects, may fail in the one purpose for which food should be taken the nourishment of the body. The three chief lacks in such diets of refined foods are —Vitamins, minerals (especially alkaline ones), and roughage. This does not mean that there will be none of these present, but that the supply will not be sufficiently large for the needs of the body, and a state of chronic semi-starvation, so far as they are concerned, will be set up. The results of such semi starvation will show themselves in conditions such as chronic dyspepsia, flatulence, nervous diseases of the digestion, and nervous irritability, and acidosis, particularly in the case of adults, and poor teeth and bone formation, dental caries, and anaemia in the young. Constipation and its attendant evils of irritability, bad skin, and eruptions will resuii with both young and old.

To restore wluit is needed to our diets, the body requires what we should diets, more of the natural foods —especially milk, vegetables, and whole grain cereals. The saying “two vegetables every day besides potatoes, and one if possible to be green” indicates quantity of vegetables daily that it is desirable to use. Green vegetables provide more vitamin C and as a rule more roughage than root vegetables, and should lie cooked quickly without soda. Since most green vegetables are best eaten raw, salads should be served as often as possible. It is a good in to have the salad dressing always made up, and the dressing made from the ,< following recipe keeps well:

Boiled Salad Dressing

(All measurements level)

11 tablespoons sugar, 1 cup vinegar, 2 tablespoons Hour, ii cup milk, 1 teaspoon mustard, 1 egg, 1 teaspoon salt, 1 tablespoon butter, pepper to taste.

Method; Mix together the sugar, flour, salt, mustard, pepper and mix to a smooth paste with a little of the milk. Add the remainder of the milk, the vinegar, and egg and beat all together with an egg beater. .Stand over hot water and cook until thick, and add the butter just before removing from the heal. (If the dressing should begin to curdle, beat with the beater again.)

In the winter time when lettuce is scarce, a very nice winter salad (or Cole S'.aw, as it is called) may he made using cabbage, Shred the heart of a white cabbage very finely, and combine with dressing, turning over with forks several times. This salad is delicious served with bed Bunny, the recipe for which was given last week. Lettuce, tomato, cucumber, and beetroot salads ‘are always popular, but have vou ever made fruit salads and served them on lettuce leaves 1 / For these salads a sweeter dressing can be used, and if you substitute honey for the sugar in the above recipe, and also lemon juice for the vinegar, if you prefer it, you will be pleased with the result. Below are some recipes for fruit and raw vegetable salads: Apple and Celery Salad: 4 cups diced apples, -1 cup chopped w T alnuts, 2 cups diced celery, salad dressing. /Method: Mix all in a bowl, and then serve on lettuce leaves. Place a little dressing on each salad and garn ish with a preserved cherry. (.11 the oppies are red skinned, do not peel them.) Pear, Raisin and Nut Salad (or Banana and Nut): Cut up raw or preserved pears or bananas into quarters, pile on lettuce leaves, sprinkle with raisins and nuts and pour over 1 or 2 tablespoon fills of dressing. Pineapple and Cheese Salads: Arrange slices or cubes of pineapple on lettuce leaves, pour over dressing and sprinkle with cheese. Raw Carrot Salad: 2 cups raw carrots, f cup chopped nuts, 1 cup diced apples, salad dressing, f cup diced celery (or shredded cabbage). Method: Grate the carrot, mix the other ingredients including salad dressing. iind serve on lettuce. G,irni»u with the nuts, and also dates and raisins if desired.

Until ono has tried them it is not realised how appetising the raw vegetables taste. Grate raw carrot, turnip or swede, season with salt and pepper, add finely chopped celery and grated onion to flavour. Either mould or place in an attractive heap upon the lettuce leaves, and place a little salad dressing to the side. Garnish with finely chopped parsley, cress or raw spinach.

Cold left-over vegetables may often be used up in salads. Two good combinations are beetroot and potato, and carrot and green pea. Dice the vegetables, mix with salad dressing and serve on lettuce leaves. Space does not permit us to give any

recipes for using milk or whole cereals, but if you are interested in the subject of diet and health you may obtain further information from the S.A.It Office, Massey College, Palmerston North.