--- title: Improvement Era description: Monthly periodical of the Mormon church, 1897 onward. This library holds the issues of November 1897 to December 1930. authors: - Young Men’s Mutual Improvement Associations collections: - periodicals tags: - magazine - improvement-era periodical: Improvement Era volume: 33 number: 11 published: 1930-09 publisher: Young Men’s Mutual Improvement Associations publisher_place: Salt Lake City language: en type: magazine reference: "Young Men’s Mutual Improvement Associations, “Foods for Health,” *Improvement Era* 33, no. 11 (September 1930): 736–737." source: url: https://archive.org/details/improvementera3311unse transcription: Transcribed from the Internet Archive scan of each issue (the item for each issue is named in the issue's own source); unnumbered advertising leaves are omitted, printed page numbers are kept as page markers. identifier: improvementera3311unse start_page: 736 end_page: 737 rights: status: public-domain basis: US publication 1930 or earlier (published 1930-09) source: https://archive.org/details/improvementera3311unse publication_year: 1930 note: The Internet Archive item metadata carries a blanket "© Copyright by Intellectual Reserve, Inc." notice. The library owner judged it inapplicable because this issue was published in 1930, before 1931; a scan-level notice does not restore copyright. --- # Foods for Health Foods for Health IT is said that there are two classes of people, dietetically speaking — those who live to eat and those who eat to live. General as this classifica- tion is, there is doubtless an element of truth in it, and one of the interest- ing present-day studies in nutrition is the analysis of the situation and the discovering of what is right and what is wrong with each of the two groups. Within the past few decades, foods and the combination of foods have become increasing prominent factors in the scientific study of health. With- in the memory of a great many of us, people generally lived to eat, but many of them did not live long and so the searchlight of science was turned upon the subject and new conclusions reached. What a picture was the Sunday din- ner of olden days — mountains of mashed potatoes, rivers of fat gravy, quantities of dried corn in cream, great saddles of mutton or rumps of beef, platoons of hot biscuits swim- ming in butter, pies, cakes and pud- dings, with an array of spiced peaches, chili sauce, pickled cherries, mustard pickles, other relishes and condiments disappearing with incredible rapidity and in unbelievable amounts. Meals must be ample, and Aunt Susan's rep- utation for efficiency depended upon the number of desserts she served at a sitting just as surely as Uncle Hyrum's rating as a good provider hinged upon his ability to buy flour by the barrel, sugar in great quantities and other store commodities in like measure. Children had tantrums, girls had fainting spells and boys had atrociously spotted complexions, while adults dis- cussed their various inexplicable ail- ments with great gusto and partook regularly of bicarbonate of soda if nothing worse, and none of them con- nected these irregularities with their food. Gout was respected as a rich man's disease — he could afford the rich foods which brought it on, and in that light stood out as a pillar of society. Obesity was the rule and slenderness anathema. If one couldn't have enough to eat, one might just as well be dead; if one did have enough, one frequently found oneself unexpectedly so. At that time agricultural conditions were far from what they are today. Large cities were few and far between, and in smaller places practically every family owned at least a small garden and a few fruit trees as well as their own cows and chickens. With all the facilities at hand eating might easily have been a virtuous matter of fresh fruits, vegetables, eggs and milk had not the cabbage been made into sour-kraut, the fruit spiced and pickled, the eggs put into pastries and the skim milk fed to the pigs to make slabs of bacon and pails of lard. Out of the midst of their condition of misunderstanding and indigestion came forth a revelation. from the Lord himself, given through the youthful, untaught prophet Joseph Smith: It was the "Word of Wisdom," given in 183 3, which reads: "A Word of Wisdom, for the benefit of the council of high priests, assembled in Kirtland, and the Church, and also the saints in Zion. To be sent greeting; not by commandment or constraint, but by revelation and the word of wisdom, show- ing forth the order and will of God in the temporal salvation of all saints in the last days. Given for a principle with promise, adapted to the capacity of the weak and the weakest of all siints, who are or can be called saints. Behold, verily, thus saith the Lord unto you : In conse- quence of evils and designs which do and will exist in the hearts of conspiring men in the last days, I have warned you, and forewarned you,, by giving unto you this word of wisdom by revelation. That in- asmuch as any man drinketh wine or strong drink among you, behold it is not good, neither meet in the sight of your Father, only in assembling yourselves to- gether to offer up your sacraments before him. And, behold this should be wine, yea, pure wine of the grape of the vine, of your own make. And, again, strong drinks are not for the belly, but for the washing of your bodies. And again, tobacco is not for the body, neither for the belly, and is not good for man, but is an herb for bruises and all sick cattle, to be used with judgment and skill. And again, hot drinks are not for the body or belly. And again, verily I say unto you, all wholesome herbs God hath ordained for the constitution, nature, and use of man. Every herb in the season thereof, and every fruit in the season thereof; all these to be used with prudence and thanksgiving. Yea, flesh also of beasts and of the fowls of the air, I the Lord, have ordained for the use of man with thanks- giving; nevertheless they are to be used sparingly; And it is pleasing unto me that they should not be used, only in times of winter, or of cold, or famine. "All grain is ordained for the use of man and of beasts, to be the staff of life, not only for man but for the beasts of the field, and the fowls of heaven, and all wild animals that run or creep on the earth; and these hath God made for the use of man only in times of famine and excess of hunger. All grain is good for the good of man; as also the fruit of the vine; that which yieldeth fruit, whether in the ground or above the ground. Nevertheless, wheat for man, and corn for the ox, and oats for the horse, and rye for the fowls and for swine, and for all beasts of the field, and barley for all useful animals, and for mild drinks, as also other grain. "And all saints who remember to keep and do these sayings, walking in obedience to the commandments, shall receive health in their navel and marrow to their bones; And shall find wisdom and great treasures of knowledge, even hidden treasures; And shall run and not be weary, and shall walk and not faint. And I, the Lord, give unto them a promise, that the de- stroying angel shall pass by them, as the children of Israel, and not slay them. Amen." No one knows what effect those 19th century revelations had upon the brilliant minds of the time, but much of the progress of the new world has followed the spiritual awakening of 1830, and today the leading di- eticians and food-chemists are sending forth warnings which echo in every detail the message given through Jos- eph Smith in 1833. Laboratory experiments have been conducted which prove that in spite of chronic ill health and even hereditarv weakness of some forms, proper food will produce vigor and health, and conversely that a strong animal organ- ism can be reduced to weakness and apathy by means of food deficiencies of various sorts. The span and quality of life is affected in astounding measure and for good or ill, by the quality or quantity of food taken into the body. Through the efforts of thinking The Improvement Era for September, 1930 737 scientists and teachers, a consciousness of the importance of correct diet has been aroused in many people. Eating habits are materially better than they were; health is unquestionably more general. Sickness is not so popular and the pallid anemic, fainting type girl is as rare today as is the sickly youth. Athletic training rules, courses of study for young and old, sanitarium information, such boy and girl activity movements as the Boy Scouts and Bee-Hive organizations, all co-operate in disseminating desirable knowledge and arousing appreciation of the ne- cessity for its application in the lives . of those who would be healthy, wealthy and wise. Variety in diet — a popular notion of safety — has been proven ineffective unless it is a bal- anced variety. There must be sup- plied not only the older requirements of carbohydrates, proteins, fats and minerals, but in addition the foods containing the health-giving vitamines so vital in producing correct physio- logical conditions. Through a process of study and ex- periment it has become generally rec- ognized that certain foods must be eaten to produce certain results. Diets including these are known as protect- ive diets, for they provide the ele- ments necessary to physical well-being. In general and briefly these can be listed or summed-up as follows: Whole grain, milk, butter, cheese, and eggs; leafy and root vegetables; and fresh fruit, including tomatoes, berries and melons; and some meat. As a change for the family and a step toward living the Word of Wisdom, the following recipes for Meat Substitutes are given for use during the warm months. In some, a little meat is used to give flavor and body, and incidentally to make the family think they are eating meat. There are methods in all things; the wise housewife provides health-giving foods without placing undue emphasis upon the health part, and more upon the attractiveness, palatability and so- ciability of the meal-time hour. Tested Recipes Salmon Souffle 2 tb. butter 2 tb. flour 1 c. milk 1 c. salmon 2 eggs, pinch of salt Make white sauce of milk, butter, salt and flour. Remove from fire and add the chopped salmon and yolks of eggs well-beaten, and finally egg whites beaten stiff. Place in pan of hot water and bake. Potato Croquettes 2 c. hot riced potatoes 1 egg yolk 1 t. finely chopped parsley 2 tb. butter ¥s t. pepper ¥2 t. salt Mix ingredients, beat thoroughly and cool. Shape in balls, dip in cracker crumbs and egg and fry. Rarebit ¥2 c. rich milk 2 c. cheese 2 tb. butter Dash of cayenne 2 eggs ¥2 t. salt % t. soda Heat milk and cheese in top of double-boiler. When cheese is melted add butter and pour mixture over eggs slightly beaten. Return to double-boiler, add soda and seasoning. Stir constantly until smooth and thick. Serve at once on slices of toast or crisp crackers. Cheese Souffle 2 tb. butter 2 tb. flour ¥2 c scalded milk ¥2 t. salt Vs t. cayenne ¥2 c. grated cheese 3 eggs Melt butter, add flour. When well mixed add scalded milk and beat until thick. When cool add cheese, salt, cayenne, and egg-yolks well beaten. Stir well. Beat in the whites (beaten stiff.) Bake slowly in buttered dish for 20 minutes. Eggs A La Golden Rod 4 eggs 2 tb. butter 1 tb. flour 2 c. hot milk 1 c. grated cheese Olives and paprika Dice cold, hard-boiled eggs. Melt butter, add flour, and when well blended add hot milk, boil, season with paprika. Add eggs and cheese and cook until cheese is melted. Serve on buttered toast garn- ished with olives. Stuffed Egg Plant 1 large egg plant 1 c. soft stale bread crumbs ¥2 c. cooked corn (if desired) 2 tb. bacon fat ¥2 tb. grated cheese 1 egg Salt and pepper Put egg plant in boiling salted water and cook until tender (about 20 min.) Cut slice from top and remove pulp with a big spoon, being careful not to break the skin. Chop pulp and add bread crumbs. Cook bacon fat and onion about 5 min., add to first mixture. Let cool while beating the egg and fill egg plant with mixture. Cover with coarse crumbs, dot with bits of butter and bake 25 min. in hot oven. Green peppers or tomatoes may be used the same way. Corn and Cheese Souffle 1 tb. green peppers (chopped) 1 tb. butter 1 c. grated cheese 2 c. milk ¥t c. flour 1 c. corn 3 eggs ¥2 t. salt Heat butter and cook chopped peppers in it thoroughly. Make sauce by adding cheese, milk and flour. Add yolks of eggs slightly beaten, corn and seasoning. Fold in egg whites stiffly beaten. Place in buttered baking dish and bake 30 min. in moderate oven. Pimento Roast 2 c. cooked lima beans % c. of cream or cottage cheese 3 canned pimentoes Bread crumbs Butter and water Put beans, pimentoes and bread through food chopper, mix all thoroughly and add bread crumbs until stiff enough to form a ball or roll. Brown in oven and baste occasionally with water and butter. Meatless Meat Loaf 2 c. cooked beans 2 c. bread crumbs 1 c. chopped nuts 1 pepper chopped fine 1 egg 2 tb. melted butter Salt and pepper Mix, shape in loaf and bake 30 min- utes in moderate oven. Garnish with walnut halves and serve with tomato sauce. Tomato Sauce 1 tb. butter 1 tb. flour 1 ¥2 c. tomato juice Pepper and salt 1 t. sugar. Pinch of soda Diced onion Blend butter and flour, add other in- gredients and boil until thick. Hot Cheese Sandwiches ¥2 lb. American cheese (grated) 1 tb. melted butter ¥2 c. milk ¥2 t. mustard 1 egg Paprika; salt Mix into a smooth paste. Spread be- tween slices of bread. Fry the sandwich in butter until both sides are nicely browned. Italian Spaghetti 1 onion ¥± c. salad oil Pepper and salt ¥i c. flour 1 tb. sugar ¥2 c. water 3 c. strained tomato juice ¥2 lb. spaghetti (boiled tender in salted water) ¥2 c. grated cheese. Add pepper and onion to oil. Cook until brown. Make paste of flour, sugar and water, and add, in three installments, to oil. Cook each time until well blend- ed. Add tomato juice and salt. Cook thirty minutes. Pour sauce over cooked spaghetti and sprinkle with cheese. Note: The above recipes were prepared by members of the Bannock, Blackfoot and Wayne Stake Boards of Y. L. M. I. A.