OCR Interpretation

The day book. (Chicago, Ill.) 1911-1917, February 13, 1917, LAST EDITION, Image 14

Image and text provided by University of Illinois at Urbana-Champaign Library, Urbana, IL

Persistent link: http://chroniclingamerica.loc.gov/lccn/sn83045487/1917-02-13/ed-1/seq-14/

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Designers find this
problem of sparing
mer esason?
the hoodoo
And well it may he, for how to
make the new skirts full enough to
permit free movement and yevt fol
low the chaste and simple lines of a
flour container is enough to confuse
all the dressmaking genius of the
Today's illustration shows two
ways of doing it. A regulation shoe
string insures triumph in one in
stance aad graduated plaits in the
The unique sports skirt has a
slash up the sides which may be
laced close with a silk shoestring or
unlaced when a game of golf or ten
nis Is on. Most remarkable are the
capaciqus pockets' with their eyelet
The plaited skirt shows another
way of narrowing the hem without
tightening it It is produced by grad
uated plaits which are confined to a
tape on the under side. The model
pictured is of midnight blue gabar
dine made gorgeous with green and
gold stripes.
The best meal for the least money
is never a matter of chance. Today's
domestic science lesson, another in
The Day Book's college
course in
home economics, is a system of menu
making which should prove invalu
able to housewives. It was arranged
by Isabel Bevier, Ph. M., one of the
most progressive women now inter
ested in state university work.
Department of Household Science,
University of Illinois.
There has been much misunder
standing about the term "balanced
rations." One would get the impres
sion from many of the statements
made that nature checks accounts
after each meal and that one must
have just the right proportion of each
food at each meal.
As a matter of fact, we live today
on what we ate yesterday, and we do
well if we keep the balance within
the day.
It is possible that one may get as
much protein in theinner as in the
other two meals combined, or that
the lunch may give a large propor
tion of starchy fodd. But there is a
kind of balance to be secured by ob
serving the following rules:
1. Try to have representatives of
all the food principles at each meal
not too much of protein or fat or,
carbohydrate. To that end, do not
have meat and macaroni and cheese
together, nor rice and potatoes, nor
fried potatoes and doughnuts.
2. A clear soup and ice, instead
of a cream soup and heavy dessert,
should be used witti a substantial
main course; or if one wishes a rich
soup and a heavy dessert, such as
plum pudding, the main course
should be lighter.
3. Do not repeat the same food
even in different forms in the same
meal, as tomato soup and tomato
salad. Use fruit for the salad.
4. Make some contrast between
courses. 4 Monotony and a general
graynessor deadly dullness are not
any more desired in food ihan in peo
ple. Hamburg 'steak, canned corn
and mashed potatoes leav one wish
ing for something to give snap and
character to the meal. Tomato
sauce and baked potato would add
color, flavor and character.
5. Make combinations pleasing in
appearance and color. Have the
salad an attractive color and -fresh,
the" pastry crisp, the bread a good
6. The question of variety cannot
be disposed of in a sentence. One
must have a definition of what is
meant by variety. To some people it
means cucumbers and strawberries

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