FOOD AND HEALTH.

Manawatu Standard, Volume LVIII, Issue 290, 5 November 1938, Page 12

FOOD AND HEALTH.

THE ESSENTIALS. (Copyright.) Fortunate indeed are the persons who have good health inlieritanccs. Sometimes, however, because they take wellbeing lor granted, they are careless in regard to providing the essentials for ensuring good health throughout life. On the other hand, there are wellknown examples which show that perieet bodies have been built in spite of handicaps through careful efforts. Although there are other things besides food which influence growth and development, there is nothing more important. It is always difficult to state which food elements are the most essential. There is, however, nothing more necessary than a liberal supply of protein, without which it is impossible to build and repair the tissues of the body.

During childhood, especially during the first few years, we depend upon milk to furnish this essential, as well as necessary minerals and vitamins. ’The quality of the protein which milk supplies is complete. Gradually fruit, eggs and meats are added and later cheese, fish, nuts, beans, peas and lentils may he counted upon to supply part of our quota. From these foods the tissues of the body take what they need for growth and repair. If there is a remainder, it may be used to supply fuel for energy. All that we eat will he utilised in some way. Without an adequate supply of these foods, it is impossible for us to develop efficient bodies. If they were entirely lacking in the diet, life could not he maintained for a long period. Cooked Salad Dressing.—2 teaspoons salt. 1 teaspoon mustard, 4 teaspoons sugar, cayenne, 2 tablespoons flour. 2 eggs or four egg yolks, 1 cup hot milk, i cup hot vinegar, I cup sour cream.

Mix drv ingredients and add to the eggs. Add milk and vinegar gradually and cook over hot water until it thickens. stirring constantly. Cool quickly and add cream.

Scalloped Potatoes. —1 quart sliced raw potatoes, 4 tablespoons flour, 1 teaspoon or more of salt, pepper, 1 tablespoon butter or other fat, 2 cup 6 mdk.

Slice the potatoes one-quarter inch thick. Arrange them in a buttered bak-

ing dish in layers, sprinkling each layer with flour, salt, pepper and butter. Add the milk and’ bake in a moderate oven until the potatoes are soft.