Foods for Health

The Improvement Era for November, 1930 55 Foods For Health THE custom of feasting and fast- ing is as old as the race. It is quite probable that this cus- tom began with primitive man when there were periods of enforced fast- ing through scarcity of food and dif- ficulty in obtaining it. And there were periods of feasting because when the hunt was successful there were so few known ways of preserving and storing food that all ate as much as possible while there was a fresh and abundant supply. Since partaking of food is a pleas- urable sensation, the natural social instincts of man led him to share these sensations with his fellows and there entered into the feasting a feel- ing of well being, of rejoicing and of giving thanks to the creator of all things. As man progressed and became a tiller of the soil he was ever depen- dent on sunshine and rain. Winter and summer, seed-time and harvest, and it was natural that when the grains and fruits were gathered in, there should be days of rejoicing, of feasting and thanksgiving. Fasting, too became voluntary, and took on a religious aspect. From the beginning of time mankind has been, and still is, incurably religious and feasting with worship, fasting with prayer are practically universal in some form, in all religions. Modern man is now able to produce food in great abundance, and to pre- serve it and store it, but he has learn- ed that continual feasting is destruc- tive to mind and body and that mod- eration in eating is necessary to health and happiness. Our Church has set aside the first Feast Days and Fast Days By ADAH R. NAYLOR Sunday of each month as a "fast day" — a day of voluntary abstinence from food and of making an offering to the poor. We do well to observe this day, since in addition to the re- ligious thoughts, the curbing of the appetite serves as a means of moral discipline, and is also helpful to our physical well being, in that it gives the body a chance to cleanse itself of an accumulation of food. But fast- ing as well as feasting should be done in moderation. Total abstinence from food over a period of time might cause a grave condition of the body and a fast of any unusual length should not be undertaken without the guidance of a physician. Our nation has set apart a day in the Autumn of the year for giving thanks to God for his good gifts, and for public rejoicing. Remembering that "a merry heart doeth good like a medicine," it is well for us to relax on this day from ordinary labor, and to feast and be merry with our fam- ily and friends. Our first Thanks- giving Festival was in 1621 after the first harvest of the New England col- onists. It lasted a week, and there was much to do in the way of cooking in the big brick ovens which had been newly built. The Indians join- ed in the merry making and brought in an abundance of meat — wild tur- key, geese and deer. There was the grinding of the corn and making of it into bread, cakes and puddings, the latter being flavored with the dried wild berries of the forest. Dried beans and corn were, cOmbinfed to make succotash and pumpkins were baked, also made into pies. There were clams in abundance along the coast, which had been gathered by the children, and a great quantity of clam broth was made — 'Other fish, cod and herring, were also cooked and served. The week's menu sounds heavy and rather formidable to our ears, but they were a sturdy people used to hard labor and out-door life, and their' digestion was not easily impaired. In addition to the preparation of food, and the feasting, certain hours were set aside each day for worship and thanksgiving, and altogether it Utanut and Vitanut Utah's Health Nut Margarines are ideal as spreads for bread, hot rolls and muffins. They are the finest, most healthful shortenings. Buy them and build Utah Home Industry Your grocer will supply you, or call the factory direct. Deseret Foods Corporation 2246 Highland Drive Salt Lake City, Utah Sliced or unsliced.. it's better than ever In either form Long Royal Bread is more delicious, more nourishing and finer than ever before! Made by the makers of the NEW Royal Optimistic Doughnuts. Royal Baking Company, Salt Lake City and Ogden Fresh at Your Grocer's Twice a Day LONG ROYAL Better Bread — Better Baked

56 The Improvement Era for November, 1930 was a splendid demonstration of com- munity* life. Many of the traditions of this Festival. are honored by us — the turkey, though now domesticated, has become the national bird and it adorns most Thanksgiving tables, and other dishes served are typical of colo- nial days. Three Thanksgiving Dinner Menus I Grapefruit salad Celery Olives Turkey Cranberry Ice Mashed potatoes Giblet gravy Cauliflower with Hollandaise sauce Pumpkin Pie II Pear salad with cottage cheese Roast chicken Cranberry sauce Mashed potatoes Giblet gravy Celery Corn pudding Pineapple Sponge Cake III Fruit cup Roast leg of veal Stuffing Sweet potatoes Celery Gelatin Vegetable Salad Caramel custard Cakes COOKING THE THANKSGIVING DINNER PLANNING ahead is essential to -- any successful meal, and prepar- HOUSE HEATING how pleasant with No trudging up and down basement steps ... no tracking soot over fine rugs. You fire your furnace from your easy chair . . . amid cleanliness . . . con- venience and cheer! CALL AT YOUR NEAREST NATURAL GAS OFFICE FOR FULL FREE INFORMATION UTAH GAS & COKE CO. Serving Salt Lake City OGDEN GAS COMPANY Serving Ogden WASATCH GAS CO. ° KAYSV1LLE LAYTON FARMINGTON BOUNTIFUL CENTERVILLE MAGNA TOOELE GARFIELD MURRAY ' MIDVALE SANDY MORGAN ing a Thanksgiving dinner for family and friends is not difficult if things are made ready the, day before. The silver should be cleaned and dishes assembled — and if the dinner is to be early in the day, the table can be ar- ranged the night before and covered over with a sheet. Other things which can be prepared are, the turkey, the cranberries and salad dressing. The lettuce should be cleaned and put in a cloth sack on the ice, so that it will be crisp and cold. The pie crust, and squash filling should be made and put in the ice box, the pies can then be completed early the next morning and baked before time to roast the turkey — and last but not least the food list should be checked, so there will be no last minute marketing. PREPARING THE TURKEY \7 OUNG turkeys are best, but the ■*■ body should be thick and the breast fat. You can determine the age by trying the skin under the leg or wing; if it is easily broken the bird is young. Old turkeys have long hairs and their feet are dry and stiff. Remove the pin feathers and singe off all hair. Remove oil sac which is just back of the tail. Be sure that the crop and all internals are out, then rinse the inside of the turkey with several waters using a little soda to correct any unpleasant odor. Wash the outside of the turkey with warm wTater, a little ivory soap or soda, be- ing careful, especially if soap is used, to rinse thoroughly. This process removes all feather oil and prevents an unpleasant flavor the skin might other- wise have. Wipe the turkey dry both inside and outside with a clean cloth. Rub the inside with a little salt, then stuff breast and body and sew up tur- key with strong thread. Do not crowd the stuffing too much as al- lowance should be made for the bread swelling. Tie the legs and wings to the body to prevent them from be- coming dry while roasting. The turkey should now be weighed and the correct time for roasting com- puted— 20 to 25 minutes for each pound — depending somewhat on the age of the bird. Just before placing in the oven rub into the skin of the turkey one tablespoon of flour and one half pound of butter which have been thoroughly mixed together. This gives the skin a beautiful brown color and makes it crisp and good to eat. Use a covered baker, baste and turn frequently and when it is finally done remove from oven and wrap the pan in an old piece of blanket or silence cloth and let stand for 10 or 15 min- utes. This holds in the steam and makes the turkey more moist and ten- der.

The Improvement Era for November, 1930 57 Stuffing for 1 2 Pound Turkey 3 heaping quarts of stale bread crumbs (not hard) . 1 large onion 2 tablespoons of garden sage 3/4 pound of butter (or less ac- cording to richness you may de- sire) . Salt, pepper and celery salt. Chop onion fine and fry slowly (without browning) in the butter for 1 0 minutes, then mix with bread crumbs. Add sage and seasoning to taste. Using only half the onion and adding I pint of fresh oysters makes a delicious dressing. Roast Leg of Veal Have the butcher remove the bone from the leg of veal, (the small end of the leg is better for this roast) and securely sew up one side, making a large pocket for dressing. Wipe dry and rub into the outside skin flour and butter which have been mixed together. Into the baking pan, (or a large iron frying pan is good for this purpose) put a small piece of suet and when very hot place the veal in the pan and turn quickly from side to side, allow- ing all sides to become crisp and brown and sealing in the juices. Remove from the pan, fill pocket with stuffing and draw together as nearly as possi- ble with wooden skewers. Put roast back into pan and bake fast in hot oven for 15 minutes. Heat milk — -1 cup to every 2 pounds of veal and pour over the roast. Cover and bake very slowly 25 minutes for every pound. Corn Pudding 1 can corn 1 green pepper 2 eggs 3 tablespoons cream Remove seeds and parboil green pep- per 5 minutes. Chop fine and add to corn. Beat eggs well, add the cream and stir into the corn and pepper mix- ture. Season, put into baking dish, cover with cracker crumbs and dot with butter. Bake in moderate oven twenty minutes. Hollandaise Sauce 1/2 cup butter 2 egg yolks 1 egg white 1/4 teaspoon salt 2 tablespoons lemon juice 3 tablespoons flour 1 cup boiling water Few grains of cayenne pepper. Cream butter and blend in the flour beat the eggs very light and add to butter, stirring thoroughly. Add lemon juice and seasoning. Put in double boiler, stir constantly, adding gradually 1 cup of boiling water, and when thick and creamy remove from fire and then serve. This is delicious with boiled fish or asparagus as well as cauliflower. II 1/2 lemon 1/4 pound butter 1 egg yolk Few grains cayenne pepper. Put egg yolk, lemon and seasoning in double boiler over slow fire. Cut butter in 3 equal parts and add it one piece at a time, stirring constantly. When thick and creamy remove from fire and serve. This is rich but easily made. Will serve 5 or 6 people. Vegetable Salad in Gelatin Dissolve a package of gelatin in a little cold water, and add enough boil- ing water to make one quart. When cool, but before it begins to thicken, add salt, juice of 1/2 lemon, and 1 ta- blespoon of chopped pimentos. Then add vegetables, either peas, string beans or asparagus tips. Put in moulds and when firm and chilled serve on lettuce with mayonnaise dressing — chopped celery or shredded cabbage may be used in place of the pimentos. Caramel Custard 1 quart of milk 6 egg yolks 4 tablespoons of sugar Pinch of salt Heat milk in double boiler. Cara- melize sugar and add to milk. Beat yolks well and add 1 tablespoon of cold water, then stir into the hot milk. Pour into small moulds, place in pan of hot water and bake in moderate oven from 15 to 20 minutes. A slice of banana in each mould adds to the flavor. Cranberry Ice 1 quart of cranberries Juice of 2 lemons SEGO MELODY LANE KSL and KLO Delightful music by William Hardi- man, violin, Frank Asper at the con- sole and Lydia White Boothby, harp. Saturday evenings at 9. A DISTINCTIVE FINER FLAVOR Sego Milk is a leader in new, improved methods in the produc- tion of evaporated milk. Compare Sego with any other brand . . . you'll like the distinctive, finer flavor ! At Your Grocer's A DELICIOUS, QUICK DESSERT Royal Quick Setting Gelatin Dessert sets in about half the usual time. A wonderful boon for the busy housewife. Your whole .fam- ily will like the rich, fresh fruit flavors. There are six to choose from. Serve Royal often. Royal Quick Setting Gelatin Dessert At your grocer's