EXTENSION. NEWS
Miss Margaret Martin, District Homo Demon
stration Agent, spent the week in Palmer,
meeting with tin various Homemaker’s Clubs
in the Valloy. Miss Martin Presented'les
sons ir. nutrition to the club members,but
dvc’ to re at her and road conditions, she
yrap unable to meet ”ith all the clubs. She
Hill carry th' lesson over tc the next
month’s schedule'of meet kegs for thoso she
could not attend.
GOOD NUTRITION is tho topic being present
ed tho Homemaker's Clubs this month. Pol
loring is an outline of the material used
by Hiss Mart in in those lee sons.
Tho "heel of Good Eating includes seven
groups of food. They are:
1. freer. and ye 11 or vegetables: some raw,
so no cocked, fresh, frozen, or canned.
2. Oranges, tomatoes, grape fruit, or raw
cabbage, or salad greens.
3. fotatocn and other vegetables and fruit
raw, dried, cooked; frozen,or canned!
4. Milk' fresh, canned; dried—or cheese.
5. Ilc-t, fish, noultry, eggs, or dried
ncas, beans, nuts, or peanut butter,
6. 'bread, flour, cereals: •. h^lo grains or
enriched.
7. Gutter end fortified margarine
(vitamin A added).
Nutrition is the use the body makes of the
f-jd v.0 cat.
In lighter vein:
Pat enough for soven bars of soap, '
Sugar enough to fill one sugar bowl,
Lime enough ^to white wash a chicken coop,
?! os^horous enough to make 2200 match tin;
Iron enough for one rusty nail,
Svlnhur enough te> rid a dog of fleas.
Tin s'is man’s estimation of the human
body.
Hero ar" some special notes for cooking
in A1 a sir.' that night be helpful to the
hounOrif0.
1. 0 ,ek vegetables in a covered vessel in
as s ell amount of salted rater as short
a tir. as. possible. Start cooking in
B-' ilniig rater, arid'save and use the rater
i:. -.Mich they ar evoked. This applies to
both fresh and frozen vegetables. Frozen
vegetables ("ith the exception of spinach
and corn on the cob) may be cooked rithoul
first tharing.
2. Canned vegetables should not be over
cook'-d, cook only enough to heat thorough
ly. There is very little difference in
nutritive value in canned and fresh vege
tables. * *
o. Dried vegetables, peas and beans etc.,
and dried fruits should be soaked in cold
rater and cooked in the some rater.
4. T tat0- s arc rich in vitamin C but thi
can easily be'lost by soaking them too
long in rater, peeling too thick and over
cooking. The best method is to-scrub roll
b: il or bake in the skins, then cat the
skins.
5. Cabbage and other rnr vegetables should
be chopped for salad or slnr the last
Cent, in next column.
DAVID HOEHN M.D.
BERNICE ANDREWS M.D.
PHYSICIANS SURGEONS
PAU.ER __ALASKA
PEARL WHITE LAUNDRY
._v , -r~. i J _
1ST US TAKE CARE OF, f
THOSE LAUNDRIES.
UE ARE EQUIPPED TO ^
DO IT.
I_R E IT E_L E P A K
LOYAL ORDER MOOSE
LODGE™0™ ™±N0. 793
l£52TS 2nd mid 4th -TOESDAYS at
8:00 p.m,
VISITITTG KEM3SBS ARE "ELC01E
HELLERS BARBER SHOP
FOR
TKE BEST
HAIRCUT and
SHAVE
SEE: FRA N IC ’ HELLER
LOU'S BEAUTY SHOP
K)R THAT TCI??
pehman.es t
TWO OPERATORS:Lou Rasmussen
Adolaino Xczak
thing before serving. Chopped vegetables
left exposed to sir or soared in voter
lose .vitinins ,ond minerals.
6w Milk'isthc best sdurcc of available
cole inn. Conned nillc, butt cm ilk, or dried
nilk all' supply valuable ninerals and
v it on ins.
7. Do not use/soda in cooking fresh or
dried vegetables or in naking tomato soup.
8. Do not fry in butter (oven if it is
plentiful), the high heat breaks dovn the
fat .and destroys tho titeninS,.
9. Cook protein foods, r.cats, eggs, etc.
at a lor: tcr.peraturo 250 -385°.. Too nuch
heat toughens proto in and destroys food
value.
10. Use nore cereals that arc cooked at
hone instead of ready prepared cereals.
Cccked cereals are nore nutritious and
chfcaper.
11. F'-llov, in planning daily meals, as
near as possible the food pattern on tho
chart,the vhcol of good eating. See that
food is cooked properly and served attrac
tively. This rill assure palatable and
nutritious food for tho family.
Compiled by-Margaret Martin
District Extension Agent.
■A balanced diet is a selection of foods
that furnish enough of the nutritive es
sentials to meet the body needs.