Radio Talk on Daily Menu

Radio Talk on Daily Menu*

A sample of our menu.

By GEORGE E. CORNFORTH, Dietitian, New England Sanitarium and Hospital

Good Morning, Folks! May I tell you something about the unusual foods on today's menus? First I shall tell you about the dinner menu for the day.

The tomato soup is a cream tomato soup with some extra flavoring added to give it a spicy taste. Our cream tomato soup is made without soda. We use cream in the soup in­stead of milk, and soda is unnecessary.

Parsley is an unusually wholesome vege­table. We ought to eat more of it than we do. Parsley contains more vitamin A than any other vegetable. It is necessary to eat only a small amount of parsley in order to get all the vitamin A that is needed. Parsley used to garnish a dish should always be eaten. We have parsley in the soup today. You will find cream parsley soup very wholesome and tasty.

The cauliflower timbales are composed of cooked cauliflower cut in small pieces and combined with eggs and milk. This mixture is baked in timbale cups; then the timbales are turned from the molds and served with flavex cream sauce. This is a cream sauce flavored with a vegetable extract which closely resembles beef extract in flavor.

The nut cutlets are slices of nutene, one of our high protein foods which may be thought of as resembling white meat. These slices are served with a spicy tasting tomato sauce. The beets are flavored with fresh mint today—a palatable combination. The hot slaw is shredded cabbage heated in a hot lemon sauce.

The orange junket has no orange juice in it; it is just ordinary junket flavored with orange rind. The junket is served as a custard in a custard cup, but it contains no eggs. It is made by coagulating milk by the use of junket tablets.

I am sure you will like the raspberry pie with cream-cheese garnish. The raspberry filling is poured into a pastry shell, and a cream-cheese meringue is put on top, and the result is a very tasty pie.

The salt-rising bread is an old-fashioned bread that our great grandmothers used to make before it was possible to go to the store and buy a yeast cake. In the evening the old-fashioned corn meal was scalded with milk, and in the morning this was light and was used as a starter for making the bread. This bread has a peculiar flavor of its own, one that you will learn to like. It is whiter than ordinary bread, sweeter, and more tender.

Supper Menu.—On the supper menu we have cream of okra soup. Okra is a Southern vegetable which does not grow in our cli­mate, but it is much enjoyed by the people of the South. It is in the shape of a pod, and has a spicy flavor and a gelatinous juice. It is almost always cooked with tomato, and sometimes sweet pepper is added.

The steamed natural brown rice compares with white rice as whole-wheat bread compares with white bread. That is, the bran and the germ which contain the minerals and the vita­mins have not been removed. This rice has the full value of rice. Chinese and Japanese who live on white rice contract the disease beriberi, but so long as they use natural brown rice, they can keep well indefinitely.

The recipe for Esau's pottage was given me by a woman who has traveled in the Near East. She says this pottage is a favorite dish in Egypt and Palestine, and it is made from red lentils. You remember the story of the birthright that was sold for red pottage. That red pottage was made from red lentils, the vegetable that we use in this dish which has been named Esau's pottage. Lentils belong to the same class of vegetables as beans and peas, and they are high in protein.

The cupcakes are made light without the use of baking powder or soda. Loganberryade is a drink which has enough loganberry juice in it to give it a palatable taste. Loganberries were popular when they first came on the market, but they were so sour and it was nec­essary to use so much sugar with them that people soon tired of them. But we have only enough loganberry juice in this to give it a pleasant flavor.

Breakfast Menu.—On the breakfast menu we have soy sausage with gravy. This soy sausage contains soybeans, but you would never know it by the taste. It also contains nuts and flavorings which give it the flavor of sausage, and we serve it with a meaty tasting gravy.

The steamed prunes are soaked overnight and then steamed. Prunes are usually stewed, but when they are steamed they have a sweeter flavor. Sliced bananas in orange juice make a pleasant combination of flavors.

Our whole-wheat gems are made light with­out the use of baking powder or soda The soy basic bread is different from other breads in that it is basic instead of acid. It is made of soybean flour and white flour. Soybean flour is highly alkaline, and by combining it with white flour it is possible to make a bread that is alkaline instead of acid in ash.

Our molasses is not the usual black molasses. It is made by boiling down sugar-cane juice, just as maple sirup is made by boiling down maple sap.

Our raw sugar is not the usual raw sugar which comes from the tropics, made there by natives who know nothing of sanitation. If you had handled as much raw sugar as we have and found in it what we have, you wouldn't want to eat ordinary raw sugar. Our raw sugar is made by the Sugar Refining Com­pany of New Jersey. They have devised a process by which they can clean raw sugar and leave all the minerals in it, and they call it Jack Frost Grans. It has a very pleasant flavor, and dissolves in the mouth more read­ily than granulated sugar.

I am sure you have never tasted any honey like our strained honey. It is depollenized honey. That is, it has had removed from it that which makes honey disagree with some people; so anybody can eat this depollenized honey.

Suggestions on Selections.—Now, if you will return to the dinner menu, I will make suggestions for balanced meals. You might select either of the soups listed, and I would suggest nut cutlets with fine herb sauce, baked potato, beets with mint, spinach, lettuce with oilless dressing, orange junket, tomato juice, salt-rising bread, and butter. If you wish to try the raspberry pie, I would suggest that you choose the cream parsley soup, ripe olives, out cutlets, baked potato, mashed squash, to­mato juice, salt-rising bread, and butter.

From your supper menu you might choose any one of the soups, Esau's pottage, melba salad, grapenut ice cream, and a cupcake; or milk, whole-wheat bread and butter, and one or two selections from the fruits.

From the breakfast menu, I would suggest that you try creamed Graham toast instead of cereal, soy sausage or an egg, sliced bananas in orange juice, wheat-germ gems, and butter.

And now I shall say good-by until tomor­row morning.

*This is a sample of the instructive ten-minute radio talks given by Mr. Cornforth each morning except Sabbath, to the patients of the New England Sanitarium. Many of the dishes on the sanitarium menus are strange to the patients, and the informa­tive nature of his talks is much appreciated. This practice might well be followed in other institutions.

M. A. H.


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By GEORGE E. CORNFORTH, Dietitian, New England Sanitarium and Hospital

June 1939

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