Cutco Cook book I. [antikvár]

Down through the centuries meat has always been one of the most universally liked foods. It is the heart of the meal-the center around which the menu is planned. There is pleasure associated with the eating of foods which have appeal to the eye and to the senses of taste and smell. Meat presents a mouth watering picture and its aroma and flavor tempt even the most jaded appetite. The belief of somé that meat is not as digestible as other foods is erroneous. Meat may take longer to digest than other foods but this is one of the points in its favor, for this slower digestion gives you that satisfied feeling at the end of a meal. Aside from its great palatability it is necessary to the daily diet because it is such a rich source of the highest quality protein. It alsó furnishes valuable amounts of health guarding vitamins and minerals such as iron, copper and phosphorus which go into the making of good blood and bones. Even the fat on meat is of high energy value. Meat can always be fitted into the budget because the less tender cuts which are the least expensive are just as nutritious as the more expensive tender cuts. NEED FOR VARIETY If the family sits down to the table, takes one look and says "I'm not hungry" the reason is almost always a lack of appetite appeal either in the food itself or in its preparation. It is true menüs should be planned to give the necessary daily food requirements, but it is of equal importance that there is variety. Frequent repetition of foods or combinations of foods or repetition of the same foods at regular intervals make meals monotonous. No article of diet lends itself more readily to variety in menu making