VARIETY IN FOOD.
In many households tho fry' n s P an ls the greatest enemy, since its very handiness and convenience lead to* one style of cooking, and that anything hut tho best for tho digestive organs. Variety in food, both in substance and in cooking, is essential to good health. Monotony of diet will bring about the greatest distaste for meals. It is the one complaint of so many people who are“boarded lin” that the food is always the same.
In dealing with invalids, or people hardly deserving that description, yet with .laded appetites, it is important to consider what may ho taken with the least trouble to the internal anatomy. Sweetbreads and white* iish are amongst the most easily digested foods. Of fish, solo, whiting and smelt are the most delicate in flavour, and tho easiest of digestion, and so specially suitable for an invalid making a trial of solid food after a course of no solids. Plaice, an nutritive quantities, ranks much higher than solo or whiting. The oiliness in herring and cel makes them quite unsuitable! for anyone* with weak digestive powers.' Game is anore digestible than meat, and chicken when boiled is more easily digested.
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Bibliographic details
New Zealand Times, Volume LXXVI, Issue 5199, 13 February 1904, Page 13
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201VARIETY IN FOOD. New Zealand Times, Volume LXXVI, Issue 5199, 13 February 1904, Page 13
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