Drinks

THEIR PURPOSE AND PLACE IN THE ECONOMY OF NATURE

The human body is composed of about two-thirds water. Drinks therefore occupy an im­portant place in the healthy human economy.

Fruit and salads (green plants), are Nature's water foods, therefore, fruit juices are the logical and practi­cal summer drink. The recipes herein given are mere suggestions from which the enterprising housewife can invent almost a limitless number of delicious beverages, far more healthful and cheaper than anything that can be served from the soda fount. The soda fount drink while popular is objectionable owing to the excess amount of sugar it usually contains. Nearly all fresh ripe fruits contain a liberal per cent of grape sugar, which is one of Nature's best blood makers, while the fruit acid aids in the digestion of other foods, increases stomach and intestinal activity, hence is almost indis­pensable to the maintenance of health.

Most of the following recipes contain some cane sugar. These are given to meet the requirements of the average person. After all, there is nothing so healthful and delicious to the unperverted taste as pure, cold water.

LIMEADE

Prepare the same as lemonade allowing one lime to a glass of water. Sweeten to taste.

RASPBERRY NECTAR

Mash one quart each of raspberries and currants, strain, sweeten and set on ice. Just before serving add water and more sugar, if necessary.

ORANGEADE

To the juice of eight oranges add the juice of three lemons, and the amount of water desired. Sweeten to taste. This can be served in deep glasses with crushed ice and a few mint leaves or in punch glasses with a few crystalized cherries.

GRAPE PUNCH

To one quart of unfermented grape juice, add the juice of six lemons, sweeten to taste. Set on ice and when ready to serve add carbonated or apollinaris water, if desired. This might be mellowed somewhat and made slightly more palatable by boiling together one-half pound sugar with one-half pint of water with which to sweeten, being careful not to stir after sugar is dissolved.

PINEAPPLE PUNCH

To the juice of one fresh, medium size pineapple add three pints of water, the juice of five or six lemons and sweeten to taste. Add a few candied cherries. Serve in punch glasses with crushed ice.

GRATED PEARS

Select sweet ripe pears, peel and grate. Serve with the sweetened cream and egg white whipped together.

EGG LEMONADE

To one quart water add a cup of sugar. Allow this to come to a boil. Set on ice. When chilled, add the juice of four or five lemons. Thoroughly whip the eggs and just before serving turn all into lemonade shaker and mix thoroughly.

MINT AND CURRANT JULEP
To one-half pint of mashed currants add one-half pint of water, put through a sieve, then strain through a cheese cloth. Sweeten to taste and set on ice. When ready to serve put crushed ice in the bottom of a wine glass then two or three fresh raspberries or crystalized cherries, add a few crushed mint leaves and a little more sugar and fill with the iced currant water.

MINT CUPS

To the juice of five lemons, add a handful of crushed mint leaves, one cup of sugar (or sweeten to taste) and cover and let stand thirty minutes. Just before serving add grape juice and water about half and half. Put a few mint leaves in the top of the pitcher. Serve very cold in f rappe glasses.

Balanced Menus

FOR SPRING, SUMMER, FALL AND WINTER

The following menus are composed of the fewest number of things that will meet the require­ments of the body undergoing a normal amount of activity or work during the four seasons of the year. They are selected, combined and proportioned so as to contain all the elements of nourishment the normal body needs under normal conditions. They contem­plate an ordinary amount of physical labor and out­door exposure. If, however, one should be much ex­posed to cold, fats, sugar and starches should be mate­rially increased in the winter menus. If they were go­ing to engage in strenuous physical labor the amount of proteids and nitrogenous articles should be increased. If one should be much exposed to the heat of a sum­mer's sun, the carbohydrate (sugar and starch ele­ment) should be reduced. It should be borne in mind that glucose or grape sugar, nitrogenous foods, and all proteid compounds, build muscle and tissue, while car­bohydrates, gelatinoids and albumenoids fill the cells and produce heat and energy.

In the summer and autumn seasons Nature furnishes an abundant supply of food that can be taken in its natural state, which contains all the elements of nour­ishment the body requires, but in winter and early spring it often becomes difficult to procure a well-bal­anced bill-of-fare, especially as to carbohydrates, with­out the use of some of the conventional cooked articles.

WHY NO BREAD

In the following menus for the four seasons of the year the staff of life, so called, has been purposely omitted or at least reduced to the minimum and in a form produced from the whole grain.

Conspicuous among the most prolific causes of all stomach trouble, nervousness, constipation and the long train of ills that follow, is the bread-eating habit or what might be called the starch-eating habit.

The growing child can use more starch foods than the adult because starch (sulphate of lime) builds bone and teeth. The adult body, therefore, is capable of using and really needs but very little starch. Of the total amount of nutrition taken, not more than ten per cent should be starch, while it is nothing uncommon, in fact, quite the usual thing, to see the average meal com­posed of bread, potatoes, peas, beans or grain products in some form to the extent of 50 or 60 per cent starch.

The residue of starch that cannot be used, if digested, congests in the capillary vessels, muscles and joints and makes rheumatism, gout, lumbago and other little evi­dences of civilization which we call disease. If it is not digested it undergoes fermentation in the stomach caus­ing intestinal gas, irregular heart action, etc., etc.

When the above disorders have once made their ap­pearance, one should place themselves immediately under the care of some competent food scientist who is capable of prescribing a remedial diet that will first counteract these conditions and when this is done, a thoroughly balanced menu that will level or equalize the diet with the requirements of the body under its vary­ing conditions of work, age and climate

Early Spring Menu

BREAKFAST.

Oranges or Strawberries. Sauce dish Christian's Laxative ereal Flakes. One egg whipped or boiled two minutes. Glass or Two of Water.

LUNCHEON

Fruit Salad, with whipped cream. Whole-Wheat Bread or Crackers. Sweet Butter Glass or two of Water.

DINNER.

Cream of Tomato. Stuffed Tomatoes Mixed Nuts Green Peas Carrots or New Potatoes, Unfired or Whole-Wheat Crackers (very few)
Sweet Butter, Philadelphia Brand Cream Cheese Raisins, Glass of Buttermilk. One Glass of Water.

Late Spring Menu

BREAKFAST.

Baked Apple. Protoid Nuts or English Walnuts, Dates Cream Cheese,

Milk.

LUNCHEON.

Vegetable Salad with Dressing, Pecan Meats or Protoid Nuts, Unfired or Whole-Wheat Crackers (very few) Nut Butter, Glass of Buttermilk.

DINNER.

Cream of Corn, Endive Salad with Dressing, Ripe Olives. English Walnuts or Protoid Nuts, Asparagus, Baked Potato. One or Two Glasses Water.

Early Summer Menu

BREAKFAST.

Berries with Grated Nuts, One or Two very ripe Bananas with Protoid Nuts or "Beech-Nut" Peanut Butter, Glass of Milk. One Glass Water.

LUNCHEON.

Cantaloupe, Boiled Corn Sweet Butter, Glass or two of Water.

DINNER.

Lima Beans Boiled Corn, Lettuce and Tomato Salad, Protoid Nuts, Whole Wheat or Corn Bread Nut Butter, Peach Ice Cream. One or Two Glasses Water.

Late Summer Menu

BREAKFAST.

Sliced Peaches with Cream, Pecan Meats or Protoid Nuts, Steamed Whole Wheat with Cream, Few Dates or Raisins. Water.

LUNCHEON.

Peaches or Pears, Vegetable Salad with Dressing, Protoid Nuts, Gilman's "De Luxe" Crackers, "Beech-Nut" Peanut Butter. One or Two Glasses Water.

DINNER.

Cantaloupe, Peas in the Pod Boiled Corn Tomato and Cucumber Salad, Pecan Meats, Corn Bread or Unleavened Gems, with Sweet Butter, Buttermilk, Sliced Peaches. Two Glasses Water.

Early Fall Menu

BREAKFAST.

Fresh Peaches or Baked Apple, Christian's Laxative Cereal Flakes, One Egg Nuts. Milk.

LUNCHEON.

Two or three Bananas with thin Cream. "Beech-Nut" Peanut Butter Two Glasses Water.

DINNER.

Stuffed Tomatoes. Olives • Nuts. Lima Beans ■ • Beets. Unfired Wafers or Gilman's "De Luxe" Crackers. Peanut Butter. Dates Nuts Cream Cheese (Philadelphia Brand). Cantaloupe. One Glass Milk or Two Glasses Water.

Late Fall Menu

BREAKFAST.

Fresh Pears or Soaked Prunes with Cream. Nuts, Unfired Crackers Peanut Butter Milk.
LUNCHEON.

Baked Sweet Potato, Buttermilk.

DINNER.

Cream of Pea. Unfired Wafers or De Luxe Crackers Peanut Butter,
Boiled Corn • Carrots in Cream, Sliced Tomatoes, Buttermilk. Sliced Peaches.

Early Winter Menu

BREAKFAST.

Apples or Oranges, Pecan Meats or Protoid Nuts, Very Ripe Banana with Cream, Dates or Raisins Cream Cheese (Philadelphia Brand) Two Glasses Water.

LUNCHEON.

Cream of Rice. Gilman's "Wheat Crispies," Celery Mixed Nuts, Milk or Water.

DINNER
.
Vegetable Salad with dressing, English Walnuts or Protoid Nuts Unfired Wafers Peanut Butter, Onions in Cream Baked Potato, Fruit Jelly. Glass or Two of Water.

Late Winter Menu

BREAKFAST.

Grape Fruit, Steamed Whole Wheat, Protoid Nuts, Glass of Water.

LUNCHEON.

Corn Bread Sweet Butter, Buttermilk.

DINNER.

Cream of Corn and Tomato, Gilman's "Wheat Puffs" or Unfired Wafers, Celery or any Green Salad, Mixed Nuts or Peanut Butter (Beech-Nut preferred) Spinach Baked Sweet Potato, Apple Float. Two Glasses Water.

Uncooked Banquet Menu

FOR SPRING

Cream of Corn, Ripe Olives, Stuffed Celery Hearts,

Stuffed Tomatoes with Mayonnaise Dressing, Strawberry Sorbet, Pecan Meats, Protoid Nuts, Unfired Wafers, Sweet Butter,
Orange Baskets, Unfired Fruit Wafers, "Beech-Nut" Peanut Butter,
Marshmallow Pudding with Whipped Cream, Fresh Apricot Ice Cream,

Fruit Cake, Raspberry Nectar.

Uncooked Banquet Menu

FOR SUMMER

Iced Cantaloupe with Fresh Cherries.

Vegetable Salad with Mayonnaise Dressing, Pecan Meats, Salted Almonds, Unfired Wafers, Sweet Butter.
Fruit and Nut Medley, Egg Float.
Peach Ice Cream, Fruit Cake.
Grape Punch. Uncooked, Banquet Menu

FOR AUTUMN

Cream of Pea, Unfired Wafers, Ripe Olives,

Cress and Tomato Salad with Dressing, Pineapple Ice, Protoid Nuts, English Walnuts, Unfired Wafers, Sweet Butter.
Cheese Eggs, Orange Cups with Whipped Cream.
Vanilla Ice Cream, Fruit Cake.
Frappe.

Uncooked Banquet Menu

FOR WINTER

Cereal Soup, Celery, Ripe Olives,
Unfired Wafers, Sweet Butter. Tomato and Endive Salad, Protoid Nuts, Blanched Almonds, Unfired Wafers, "Beech-Nut" Peanut Butter.
Orange Baskets, Unfired Fruit Wafers, Date Butter. Japanese Persimmons with Cream.
Ice Cream, Fruit Cake.
Mint Cups.

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