1938-08-11 — Page 2

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A Word About Overheating

"Are cereals heating?

Should

they be avoided in the summer?” Questions like this, signal hot weather: The answer is always the same. There is no such thing as a heating food in the sense that the word is used by the questions.

All foods provide calories; some of them to a larger extent than others. Pure fats give the largest number in reference to measure- ment and weight. Proteins and starches are less than half as high in calorie value. Most foods con-

BY EDITH M. BARBER

tain varying proportions of protein and fat and, of course, such foods as meats and

starch eggs are free, Most cereals are high in starch and low in protein and fat.

just

Here is something original in beach costumes. budding film stars.

THE CHINA MAIL, AUGUST 11, 1988.

The wearers are Ann Rutherford and Mary Howard,

Witty Kitty

people are more sensitive to diges-, garnish with remaining whipped tive disturbances. Most of us find cream. what are known as lighter foods more appetizing than heavier dishes during the summer. Breakfast cereals and bread, however, are all the year around foods.

RICE CREAM

1 teaspoon salt.

331⁄2 cups hot milk.

1 cup rice.

1⁄2 teaspoon vanilla.

1 cup cream, whipped.

In the summer we depend large- ly upon the ready-to-eat cereals which are so light that it takes ́about a cup more or less to furnish a hundred calories, Although you may not believe it we need about as many calories to furnish us with energy during the summer, as we do in winter, sometimes more if we go in for active sports. Of Add salt to milk. Steam rice in course, overeating should be milk over boiling water thirty to forty-five minutes until tender. avoided both in winter and summer, Cool. Add vanilla, fold in half of but especially in hot weather, be-whipped cream, add fruit and pour cause during intense heat many into pudding dish. Chill and

Finest

Swiss

1 cup drained shredded prine-

apple or other fruit.

Gruyere

Cheese

$1.80 per lb.

THE DAIRY FARM, ICE & COLD

STORAGE CO, LTD.

BRAN CORN BREAD WITH BACON

2 eggs, well beaten.

1 tablespoon melted shortening.

1⁄2 cup bran.

2 cups cornmeal.

2 cups sour milk.

1-3 cup flour.

1 teaspoon salt,

1 teaspoon soda.

1 teaspoon baking powder.

1 tablespoon sugar,

pound bacon, diced. Combine eggs and melted short- ening thoroughly; add bran, corn- meal and milk. Sift dry ingredients together, add to first mixture and pour into greased baking dish (9 x 12 inches is a suitable size). Sprinkle bacon over top. Bake at 400 degrees F., for twenty minutes then slip pan under broiler for about three minutes to brown the crust and to crisp the bacon.

6-30

(0 1931, by Bell Byndicate)

The office stenog takes it for granted that any day the boss stays home is a holiday.

GIRLIGAGS

ht, 1933, by The Bell Byndieste, Inc.)

6-30

where he parks her before they are titai, and where he tries to park her after