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About Medford mail tribune. (Medford, Or.) 1909-1989 | View Entire Issue (Nov. 2, 1934)
MEDFORD MAIL TRIBUNE, MEDFORD, OREGON. FRIDAY, NOVEMBER 2, 1934. PAGE SEVEN Calory Count Important 1 In Planning Meals for Differnt Requirements Br Bureau of Home Economics, C. 8. Department of Agriculture If you are trying to plan meala by the best rules of diet, and at the same time be most thrifty about It, you want to know how much food the family really needs which may be more or may be less than some members of the family actually want. So you turn, perhaps, to the books, where you find that a moder ately active man, for example, needs' foe J enough to furnish about 3,000 calories a day. Now a calorie Is a unit of measure which Is not very easy to define. It measures fuel for a kind of engine In this case the human body. That body needs fuel to furnish the ener gy necessary for keeping alive, for digesting food, and for doing the day's work. The more work we do, the more energy and consequently the more food do we need. So the scientific, finding that a man uses up each day a certain amount of en ergy if he lives a moderately active life, and more If he Is very active, measures the fuel required to pro duce that energy, and tells us , It takes about 3,000 calories In one case, and more, up to about 4,000 calories, In the other. A . woman needs less fuel about 2,500 to 3,000 calories. Children need varying amounts, according to their sex and age. AH foods have some fuel value, but some have much more than others so much more that they are class ed as fuel foods, or energy foods. Their value In calories Is high be cause they contain unusual amounts of the best fuel substances, which are carbohydrates, or starch and sugar, and fats. Breadstuffs and cereals that Is. wheat, flour, corn meal, hominy, oat meal, barley, rice and the rest of the grains are our most Important fuel foods. Their fuel value Is high chiefly because they contain so much starch. They are plentiful, and they are cheap. Therefore, aay the Bureau of Home Economics of the U. S. De partment of Agriculture, when wi have to make a very little money go . a long way, we can do It by using enough bread and cereals to supply rather more than a thlcd, or even as much as 40 percent of our total calories for the day. More than a third, or even much as 40 percent. And why not more than that? If hlgh-calorle foods are cheap, why not use more of them, or even get all your calories from a few foods that would furnish the most calories for the money? As a matter of fact, such a diet might be the cheapest you could find, but It would be a very bad one. Fuel foods are not the only kinds you need, You must have the kinds that furnish plenty of material to build I bone and blood and muscle,' and keep your body In good running or-i der. To get enough of those sub-; stances, you need milk, vegetables and fruits, and meat or fish or eggs or cheese, besides plenty of bread and cereals. , In fact, these body-building and j health -protective foods are so Im portant the Bureau of Home Eco-! nomics suggests that you provide them first and then all your fuel foods. In milk, vegetables and fruits, and In lean meats or fish or eggs or cheese, you get fuel values, too, along with the other values for which you need these foods. So you might plan this way: Count, in first all the milk and vegetables and fruit for the day a quart of milk per child, a pint Tor each adult, to be used either as n drink or in soup or gravy or sauce or custard or some other way. Then count for everybody In the family at least one medium-size potato, a good serving of greens or salad vegetables and fruit, also some meat or fish or eggs or cheese, as you may be able to afford. In cooking you will have used some fat. and you will get some fat in the meat. In all those foods you should be able to provide nearly two thirds of your calories. Then count In bread for the day. cereal for breakfast, rice or macaroni or noodles or dumplings for at least one other meal, and perhaps pie or cake or cookies, too. There you have the other third or more of your cal ories. The calories count up fast In bread and cereals. Tou get, for instance, about 100 calories. In two thin slices of the ordinary loaf of bakers bread, and during the day you probably eat several times that. You get 100 cal ories In a A inch griddle cake, In a muffin, or an average biscuit. In three-fourths of a cup of cooked oatmeal, or If cooked macaroni, or cooked rice, you get 100 calories. But now we meet another prob lem a very practical problem for the cook. With such a large propor- ; tion of bland, starchy foods, how can ' you make the meals interesting? j Toast and breakfast cereal, hot ; biscuits, muffins, griddle cakes, corn :. pone, coffee bread, cakes, and cook- ! lea will doubtless be on your bill of j fare during the week. Rice, hominy, j hominy grits, dumplings, macaroni, j and noodles will come in place, and : you can vary those surprisingly. The '. East Indian, for example, seasons his ( rice with curry powder, and we copy him In our curry of rice. The Turks t and other .peoples of the Near East, have their pllaf, which Is rice or j ground . wheat boiled In mutton ! broth, and served oftentimes with meat or vegetables or both. The ; Italians add cheese to their rice, as j well as to their macaroni, the Span lards and Mexicans add tomatoes and pepper?, to make several Inter esting dishes. As for corn products, you can pro vide a change from the everyday fare by making tamale pie as the Mexi cans do a filling of chopped meat, onions, tomatoes and peppers, and topped with corn meal mush. Or, for dessert, you can make a date pudding with hominy grits, or use other fruit with the grits if you pre fer. Of oatmeal, if-you are Scotch, you will have your "bannocks" maybe thick cakes of coarse oatmeal. The Bureau of Home Economics offers an oatmeal recipe for a meat loaf which you may like to try. Whole wheat chowder, and several other whole wheat dishes may well be on your list If you have a wheat1 crop, or if you can visit a feed store ' somewhere and get a peck or so of clean whole wheat. RECIPES Oatmeal and Meat I.oaf 1 cup rolled oats 2 cups water li pounds ground beef pound ground pork 2 to 3 tablespoons chopped onion 2 VS teaspoons salt '.4 teaspoon celery seed 'n teaspoon pepper Cook the rolled oats In the usual way In the 2 cups of water. Mix all the Ingredients. Form into a loaf on a piece of heavy paper on a rack in a nopen roasting pan. Bake about 10 minutes In a hot oven( about 400 degrees F.). reduce the temperature to moderate 1 350 degrees F.), and continue to cook for 1 14 hours. Serve hot or cold. Whole Wheat, Fish, and Tuna Vf pound canned fish 1 quart canned tomatoes H cup chopped celery 1 teaspoon salt Vi teaspoon pepper 2 cups cooked whole wheat Drain the fish, reserve the liquid and flake the fish into small pieces. Cook tomatoes, celery and fish liq uid until the mixture Is fairly thick Add the seasoning, wheat.'and fish, cook a few minutes longer, stir , to blend well. CHICAGO, Nov. 1. fyp) Colorol Thomas Carmichoel Hindman, 71, a son of General Thomas C. Hlndmin. conferedate leader who opposed Sher man's march to the sea, died today A bride tells why Calumet bakes better "IT'S REALLY TWO BAKING POWDERS IN ONE!" A QUICK ONE for the mixing bowl its action set free by liquid. It starts the leavening properly. A StOWER ONE for the oven its action set free by heat. It protects the batter or dough all through the baking 1 That's why your baking is bound to be better with Calumet's Double-Action! CALUMET THE DOUBLE-ACTING BAKING POWDER A Product of Genera Foocf Aiufif . llhiiiMpMi- IT HAPPENS EVERY LOOK AT THAT, 'VsjTfJj MORNING IT'S GOLDEWEST! SHORTENING A rich, creamy cooking fat lb. 10 Sugar Cured PICNIC HAMS lb Mild and Tasty 2C RED SALMON Fresh from the ocean For canning or packing. In the piece. LB. 10 LEG 0' VEAL Meat everyone enjoys LB. 1 2 2c SWISS STEAKS Juicy and tender. , LB. POT ROAST Choice Steer beef, no neck cuts. Serve it with baked potatoes, - 122C RIB STEAKS You'll enjoy this tender cut. MINCE MEAT Why bother to make it LB. I I En ib 1 0 4 n IU FLOUR Sl73 LION BRAND. 49 LB. BAG A Kitchen Blend-Barrel $6 69 ' CRACKERS C. B. Co. Brand Sodas. 2 LB. BOX M sCJLC Country Kist Golden Bantam. Medium Case 24 Cans, $2.29 24 SMALL WHITES, for baking. " 10 lbs. 55 5 LBS. EXACT NJP7 GRIND V M AIRWAY BLEND 3bs-59c BREAD Peerless Whole Wheat or White. " . 1 LB. LOAVES SALAD OIL For Frying, for Shortening. In bulk. QT. 25 POP CORN Jolly Time, Sure Pop. 2 LBS, 25 CATSUP Kerns, From Ripe Tomatoes. 12 ox, Bottle I If 10 MILK All Brands in stock. TALL CAN All Week Sale! all varieties all luscious all low in price! Again Safeway brings grower and consumer together for trie benefit of both. Growers have rushed vast ship ments of their finest apples direct from their orchards for this great apple event. Fragrant, luscious apples that make your mouth water-red ones, yellow ones, green ones. Your favorite variety is among them. Come in and get your box today. For jelly, butter, salads, sauce, pies or for eating right out of hand. A crunchy, juicy apple is the perfect between-meal snack Good to eat and good for you. You'll find the prices right, too. "txi1 vv An W ! PPLES JONATHANS Fancy faced and filled. $129 SPITZEHBERGS A Fancy faced and filled. BOX O 1 DELICIOUS Fancy faced and filled. BOX U ROME BEAUTIES Faced and filled. BOX 0 DELICIOUS Extra fancy. Large size D0Z. 35' PUMPKIN Libby's for better pies. No. 2 CAN 110 PORK and BEANS Van Camp's for a quick meal. 10 oz, cans, 4 cans TISSUE Waldorf, 650-sheet rolls. 5 ROLLS GINGER SNAPS N.B.C.. Old fashioned. 6 DOZ. SOAP White Wonder Laundry. Made in Oregon, 10 BARS FREE-2 MAGIC TRICKS 40-oz. Pkg. 22c Send word"Self-Riln"from top of twol lb. packages, or on larger package or Melt of Plllsbury's Pancake Flour (or Plllabury'a Buckwh'.at Panraka Flour) to rilUbury Flour Mill Co. Minneapolis 15' 25 MARSHMALLOWS 1-LB. PRO. Fluffiest 15c RELISH SPREAD Best Foods AA. PT. JAR ZUC MATCHES Favorite Brand, 6-Box Carton 25c WHITE KING Granulated Soap. 40-oz. pkg. 28c DATES New Crop. Large, Meaty and Golden. 2 LBS. 23' OATS ALBERS. Quick or Regular. 9 LB. BAG 43 JELL WELL Asstd. Flavors. 3 Pkgs. 14c COCOA Baker's 1-2 lb. can Pnni Bikarb OUUH h ighly Purfied Mb. Pkg. 10c 5c NUCOA For cooking. 2 LBS. 33c FRUITS AND VEGETABLES LEMONS 2r cold wi V 25c CELERY Wollbleachel stalk 5c CRANBERRIES 2 POUNDS 27c LETTUCE Fin" eri,p bbai. 4v4c SPINACH Frcsl1 from tho oca' Raic'oris CARROTS TbV 10c SWEET POTATOES 5. 15c Fancy Southern ONIONS Local, Spanish type. Mh 20 lbs. In Shopping Bag W 0 PEANUT BUTTER Max-I-Mum, fresh ground in bulk. 2 LBS. TOMATOES Josephine Solid Pack. 3 i , NO. 22 CANS HOT SAUCE Use it with Macaroni ' 8-oz. CANS MACARONI Rose City Curve Cut 6 LBS. MM. Wi C 17' CHEESE Brookfield Full Cream LB. RICE Extra Fancy long grain. 4 LBS. COFFEE Edwards' Dependable. A coffee everybody likes, 2 LBS. 53c TOBACCO SPECIALS stud in IU 3 PACKAGES Prince Albert 2-oz. tk; 10 Velvet 2-0Z. TIN 10 Cigarettes Camels, Lucky's Chesterfields. CARTON Si 20 SPECIALS FOR Saturday and Monday Two Locations: Store No. 41, 113 N. Central Store No. 471, Main and Holly
