The May Record. (May, Okla.), Vol. 6, No. 11, Ed. 1 Thursday, May 31, 1917 Page: 2 of 8
This newspaper is part of the collection entitled: Oklahoma Socialist Newspapers and was provided to The Gateway to Oklahoma History by the Oklahoma Historical Society.
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MAT, OKLAHOMA
THE RECORD,
How io S«
Cconomic
ask for Fanners
beware of p/'-J
sumiituth Kfy
Boy*’ Shoes
But in the World
HOUR
m M m set! mint none
$3.00 $2.50 & $2.00
President « W. L. Douglas s*l°® C“‘*
185 Spark 8t., Brookton, Map._
iOlJ-EPl
OA.TSj
*: "5J W'&
185 Spark St.
MWm
(act foods and UveB&S
The federal government wants to help the people solve
their living problems by teaching them food values.
Write to the U. S. Department of Agriculture and
_ .. ___ i • j * r
which is free
DOUGLAS
____________a, .a M(> If
"THE 8H0E THAT HOLDS ITS SHAPE*'
$3 $3.60 $4 $4.80 SB $6 $7 & $8 .JS’USM.
m m m______1 ttr 1 a. tl/ V IT^a.trfVua
-------
eh.
The
Beet Known Shoes in the World.
XVT L. Douglas name and the retail price is stamped on the bot-
w tom of ail shoes at the factory. The vali
„ T__T11 m. -rrrr— ______.Jue is guaranteed and
the SiUBf paptected against high paces for inferior shore. The
retail prices are the same everywhere. They cost no more in San
Francisco than they do in New York. They are always worth the
price paid for them.
^4MI IWl UIVUM
TThe quality of W. L. Douglas product is guaranteed by more
A than 40 yean experience in making fine shoes. The smart
——— the leaden in the Fashion Centres of America.
styles — — --------— -
They are made m a well-equipped factory at Erockton, Mass
by the highest paid, skilled shoemakers, under the direction and
supervision of experienced men, all working with an honest
determination to make the best shoes for the price that money
can buy. ;
Ask your shoe dealer for IT. L Douglas shoes. If he f *n*
o ______1 ____— _ut> Si.* hind vnll IDOTlf talCA no Ot !10T
r.L. DOBfiai Rnoei. II nc can-
not supply yon with the kind you want, take no other
make. Write for interesting booklet explaining now to
ret shoes of the highest standard of quality for the price,
by return mail, postage free.
LOOK FOR W. L. Dougin
name and the retail price
stamped on the bottom#
3Sf' .* -■ KtjSeiSg^ 7^-'-...... •*** MI
A clay’s rations for father, mother, and three children aged between three and twelve years—one and a half pound
bread, one-fourth pound rolled oats; one-half pound rice; one heaping cupful sugar; one pound flour for use in cooking; two
quarts milk; one pound beef; two eggs; four apples; four potatoes; one-third pound butter; good-sixed head of lettuce.
.. * * mm s . sa I I — _ Baal
Canine Wisdom.
“I say, Fitlo, whut’s this bone dry
business the humans are talking
about?”
“I guess, friend Rover, It is the kind
of bone that whets one’s appetite for
a Juicy kind.”
i)W can the housekeeper tell whether
or not she is providing the food
which her family needs and Is get-
ting the best possible returns for the
money she spends? Unfortunately,
the pried she pays for food Is no
test of the nourishment it yields to
the body. Neither can hunger and
« its satisfaction always be relied on.
▲ bulky diet of potatoes or bananas alone would
goon make a person feel that he had eaten enough,
but would not furnish all that the body needs.
Evidently what a person who plans meals ought
to know Is what things the body needs In Its food
and how these needs can be tilled by the ordinary
food materials.
The Day's Food.
A man who does fairly hard muscular work
would be likely to get the food which his body
ntfeds If supplied dally with such a combination of
foods ns the following:
Another vegetable (turnips, spinach, corn, cauli-
flower. or other), 1 pound.
Bread, 8 slices, or 8 ounces.
Butter, 1% ounces, 6r 2^4 cubic Inches.
Steamed apple (or other fruit) pudding. (Ingredi-
ents: Two cups flour, 2 tablespoons butter, %
cup milk. 4 apples, 1 tablespoon sugar.)
Sauce. (Ingredients: One-half cup sugar, 1V4 table-
spoons flour,. 2 teaspoons butter, % cup water,
flavoring.)
SUPPER.
A gravy made out of 1 pint of sltlm milk, Vi cup
flour. 2 level teaspoons butter, and 4 ounces salt or
smoked fish (Just enough for flavor). To this
Group 2—Foods Depended on for Protein.
Milk, skim milk, cheese.
etc.
Eggs.
Meat
Poultry
Fish
Dried peas, beans, cow-
pew. etc.
Not*
USE ALLEH’S FOOT. EASE
The antiseptic powder to be shaken into shoes
and sprinkled into the foot-bath. It relieves
painful, swollen, smarting feet and takes the
sting out of corns and bunions. The greatest
comforter erer discovered for all foot-aches.
cuuuurwr — —-----
Bold everywhere, 36c. Trial package rRK«.
Address, Allen S. Olmsted, Le Roy, N. Y.—Adf.
Group 3—Foods Depended o t for Starch.
can be added the egg yjUk left from the frosting
of the cake. (See below j
Rice, 8 ounces, or 1 cup. measured before being
cooked.
Bread, 8 slices, or 8 ounces.
Butter, 1V4 ounces, or 2V4 cubic Inches.
Oiie-half of a cake. (Ingredients for whole cake:
One-fourth cup butter, V4 9l|p sugar, 1 egg, Vi
cup. milk, 1V4 cups flour, 2Vi teaspoons baking
powder.)
Frosting made with 1 egg white and *4 cup sugar.
Cereal grains, meals,
flours, etc.
Cereal breakfast foods.
Bread
Crackers
Macaroni and other
pastes
Cakes, cookies, starchy
puddings, etc.
Potatoes and other
starchy vegetable*
The Game.
“Now is the time to swat the fly."
“Yes, If the Insect doesn’t see you
first, and fly the swat.”
India has a new law limiting the
working hours of adults to 12 a day
and of children to six. '
Rare Sacrifice.
"I presume you ure now prepared to
make any sacrifice for your country’s
griod?" w W1 .
“Yes. I think we must all get behind
the president now?”
“Tlieh you are willing to give up
playing golf until after the war?
“Great Scott! Do you reully think
It will come to that?”
WOMAN’S CROWNING GLORY _
Is her hair. If yours Is streaked wits
ugly, grizzly, gray hairs, use “La Cre-
ole" Hair. Dressing and change it U
the natural way. Price $1.00.—Adv.
Misunderstood.
Wife—Big checks for dresses will
not be In demand this season.
Husband—Thank heaven!—Puck.
Prayer and provender delay n«
man’s journey.
Sugar
Molasses
Sirups
Honey
Group 4—Foods Depended on for Suga^.
Candles
Fruits preserved In su-
gar. jellies, and dried
fruits
Sweet cakes and des-
serts.
5: “ul ==H 5T:Un55igsSg£r.*»r
1V& pound* of bread, having about the same food
value as 1 pound of such cereal preparations as
wheat or rye flour, oatmeal, cornmeal, rice, etc.
1 ounces, or V4 cup, of butter, oil, meat drippings,
or other fat.
t ounces, or 14 cup, of sugar; or 1-3 cup of honey
or sirup or an equivalent amount of other »weet.
1% pounds of food from the following: Fresh fruits
and green or root vegetables.
Jt ounces of food from a class which may be called
“meats and meat substitutes;” that is. moderately
fat meats, poultry, fish, eggs, cheese, dried le-
gumes (beans, peas, lentils, cowpeas, and pea-
nuts). Milk also belongs among these foods, but
because of the large amount of water it contains
half a glass, or 4 ounces of It would be required
to equal an ounce of any one of the others.
A man who works hard out of doors all day
probably would need more food than this, and
one who sits all day at his desk would need less.
The amounts given are suitable for a man who.
like a salesman In a store, ,walks about more or
Jess and does more or less of such work as lifting.
A family consisting of a man and a woman who
do moderately hnrd muscular work, and three
chlldreu—soy, between three and twelve years of
age—would get the food they require If supplied
daily with:
4V4 pounds of bread, having the same food value as
3 pounds of wheat or rye flour, oatmeal, cornmeal
or homtny, or rice; or about 2% pounds of cereals
and 6 or 6 medium-sized potatoes.
$4 cup of fat (butter or butter with oil, beef drip-
pings, or other fat)-a weekly allowance of 2V4
to 3 pounds.
A little more than 1 cup of sugar, or a weekly al-
lowance of 4 pounds; or an equivalent amount of
■ome other sweet.
4 pounds In all of fresh fruits and fresh or root
vegetables.’
One of the two following, the choice depending on
the age of the children;
I quarts of milk and 1 pound of other foods taken
from the meat and meat-substitute group.
5 quarts of milk and 1V4 pounds of other foods taken
from the meat and meat-substitute group.
In the combinations of food materials here de-
scribed. bread and other preparations of cereals
■re used as freely ns they can conveniently be
without making the ration one sided or unattrac-
tive. Such cereal foods form n very wholesome
and economical basis for the diet, whether the
cereal Is used as a breakfast dish, as flour or meal
In bread and cakes, or in other ways. A diet
equally nourishing and wholesome might he
planned with less cereal, but this would make It
necessary to increase the amount of the more
costly foods, such ns meat, fruits, vegetables, and
sweets. When cereals are used ns largely ns in
the diet Just described It Is most Important that
they he made ns attractive ns possible. This
means good bread, well-cooked and carefully salt-
ed breakfast cereals, and inexpensive but well-
nmde and seasoned cakes and puddings. Rice,
macaroni, and liomlny can often be made more
appetizing and nutritious by combining with them
small amounts of materials which are not so cheap
and lmve more distinctive flavors. Among these
are meat and cheese, and onion, tomato, and other
seasoning vegetables. Examples of such combina-
tions are rice and meat, meat pie, or meat with
dumplings; macaroni and cheese; tomatoes cooked
with bread crumbs or rice; and cereal and fruit
puddings, or cereal and milk puddings.
Food materials such as those shown In the pic-
tures may be combined into throe meals in many
ways. The following meals are given, not be-
cause they are recommended above many others
that might be used, but simply to show that such
foods can bo combined Into dishes such as are
commonly used in American homes.
SAMPLE MEALS FOR A FAMILY.
(Man woman, and three small children.)
BREAKFAST.
Fruit. 1«4 pounds of fresh fruit (equivalent to 3 med-
ium-sized oranges. 5 small apple*, or a quart box
of strawberries), or 3 or 4 ounces of dried fruit*
(equivalent to 10 or II dates or 4 or 5 figs.)
Cereal breakfast food. 4 ounces before being cooked,
or about 1*4 pints after It Is cooked. The equiva-
lent in food value In puffed or flaked, ready-to-eat
cereals would T>e 5 or 6 cups.
Milk on cereals. *4 cup for each person.
Sugar on fruit, on cereal, or in coffee. level table-
spoons or 1^4 ounces.
Bread. 8 slices, or 8 ounces.
Butter. IM ounces, or cubic inches
An eg* or 2 ounces of meat. fish, or poultry for
each older person, and a glass of milk for each
young child. _
7 * dinner.
Meat, or fish. 14 pound per grown person; er, for
each child, an egg or a glaee of milk.
Potatoes (5 medium slxed). 114 pound*.
Flavorings and Condiments.—They are not ab-
solutely needed by the body, but may be very use-
ful In making an otherwise unattractive diet taste
good.
Grouping Foods to Show Their Uses.
Perhaps ns easy a way1 ns any to select the right
foods Is to group the different kinds according to
their uses in the body and then to make sure
that all the groups are represented regularly In
the meals. Fortunately no more than five groups
need be considered: (1) Fruits and vegetables;
(2) meats nnd other protein-rich foods; (3) cereals
and other starchy foods; (4) sweets, and (5) fatty
foods. The materials under each of these heads
have their special uses. It will be helpful, there-
fore, for the housekeeper to form the hnhlt of
thinking of the many different kinds of food which
she handles ns grouped in some such way as the
following:
Group 1.—Fruits nnd vegetables, such ns apples,
bananas, berries, citrus fruits, spinach nnd other
greens, turnips, tomatoes, melons, cabbage, green
benns, green pens, green corn,, and many other
vegetables and fruits. Without these the food
would be lacking In mineral substances needed for
building the body nnd keeping it In good working
condition; In acids which give flavor, prevent con-
stipation. and serve other useful purposes; and in
minute quantities of other substances needed for
health. By giving bulk to the diet they make It
more satisfying to the appetite.
Group 2.—Meat nnd meat substitutes, or protein-
rich foods: Moderately fat meats, milk, poultry,
fish, cheese, eggs, dried legumes (beans, peas,
lentils, cowpeas, peanuts), nnd some of the nuts.
These are sources of an Important body-building
material, protein. In the case of children part of
the protein food should always be whole milk.
Group 3.—Foods rich In starch: Cereals (wheat,
rice, rye, barley, oats, nnd corn) and potatoes
(white nnd sweet). Cereals come near to being
complete foods, nnd in most diets they supply
more of the nourishment than any other kind of
food. It is not safe, however, to live on cereals.
•The grains may be simply cleaned nnd partially
husked before cooking, ns In cracked wheat and
Scotch ontinenl; they may be ground Into flour
and used ns the basis of breads, cakes, pastry,
etc.; or they may he partially cooked at the fac-
tory. ns In'many breakfast preparations; or they
may be prepared in the form of such pastes as
macaroni, noodles, etc. In all these forms they
furnish the body with the same general materials,
though In different proportions.
Group 4.—Sugar (granulated, pulverized, brown,
nnd maple), honey, molasses, sirup nnd other
sweets. Unless some of the fuel Is in this form
the diet is likely to be lacking in flavor.
Group 5.—Foods very rich in fat; Bacon, salt
pork, butter, oil. suet. lard, cream, etc. These are
Important sources of hotly fuel. )\ itliout a little
of them the fond would not be rich enough to taste
good.
Some food materials really belong to more than
one group. CeronK for example, supply protein
ns well ns starch; potatoes supply starch ns well
as the mineral matters, acids, cellulose, and body-
regnlattne substances, for which they are especial-
ly valuable; and most meat supplies fat as well
ns protein. For the sake of simplicity, however,
ench material Is here grouped according to the
nutrient for which It Is usually considered most
valuable.
The lists given below show some of the common
food material arranged In these five groups. If
the housekeeper will consult them in planning
meals until she has learned where each kind of
food belongs, she will have taken the first step
toward providing a diet which will supply all the
food needs of her family. It will lie only one step,
to be sure, but It should prevent two mistakes—
that of serving meals that have not sufficient va-
riety. and that of cutting down In the wrong
places when economy either of time or money Is
needed;
GROUP 1—Foods Depended on for Mineral Mat-
ters, Vegetable Acids, and ~ ~
Substances.
Group 5—Foods Depended on for Fat
Butter and cream I Salt pork and bacon
Lard, suet, and other I Table and salad oils
cooking fats
Body-Regulating
Fruits:
Apples, pears, etc.
Bananas
Berries
Melons
Orange*. lemon*, etc.
Etc.
Vegetables:
Salad*—lettuce, celery,
etc.
Potherb* or “greens**
Potatoes and root vege-
tables
Green pea*, bean*, etc.
Tomato**, aquaati, etc.
fhinking of foods according to thri group to
which they belong or according to the nutrient
which they supply In largest amount will help
the housekeeper to see whether In the meals she
plans she has supplied all the different materials
needed, especially whether there Is the necessary,
though small, amount of tissue-building mineral
matters and bod.v-regulatlng materials (group 1),
nnd of tissue-building protein (group 2). When
she has made sure thnt these are present, she
may safely build up the hulk of the diet from
whatever materials from the other groups that
seem economical, wholesome, and appetizing. By
means of this grouping she will be reminded that
meals consisting only of cereal mush (group 3)
served with blitter (group 5) and sirup (group 4)
would not bo a complete ration, and would almost
surely be lacking In body-building material, be-
cause there are no foods from either group 1
(fruits and vegetatles) or group 2 (protein rich).
It will become clear, also, that a school lunch of a
kind far too frequently served, consisting of bread
and enko, is lacking in the same way, nnd that a
glass of milk (group 2) nnd an apple or an orange
(group 1) would make it far more nearly com-
plete. She will learn the wisdom of serving fruit
(group 1) rather than a whipped-cream dessert
(group 5) or n suet pudding (groups 3 and 5)
after a course including a generous portion of fat
meat (groups 2 and 5).
This method of planning prevents substituting
one food for another which has an entirely differ-
ent use. It prevents the housekeeper, for example,
from trying to give a pleasant variety by using
an extra amount of cakes or sweet desserts In the
place of fruit and vegetables when the latter seem
difficult to obtain. Sugar Is nutritious nnd has a
valuable place In the diet, but the nourishment It
furnishes Is fuel and not the body-building and
body-regulating materials which are found in
fruits and vegetables, and It is not safe to cut
them out. even if the meals can be made attrac-
tive without them. Fortunately, they are not al-
ways so hard to obtain ns it seems, and the wise
housekeeper will make every effort to supply
them. In general, economy within each group Is
safer than using an inexpensive food from one
group ia plnce of an expensive one from another
group.
Thinking In terms of these groups will also
help when laying In supplies. Dried peas nnd
beans and dried fish, canned fish, and meat, and
some kinds of cheese keep for a long time nnd can
be used in place of fresh meat In an emergency.
Fruits nnd vegetables put up when they tire
abundant will help to supply this important group
in winter.
How to Tell Whether or Not Diet is Adequate.
Tr Is very hard for a housekeeper to know ex-
actly how much of each of the food substances
or nutrients her family needs or exactly how much
of each she D giving them. The exact amount
which each person needs depends upon age, sex.
size, and amount of work done with the muscles.
An elderly person, or one of quiet habits, need*
less food than n vigorous, young one; n large per-
son more than a small one; a man more than a
woman: grown persons more than children; nnd
a farmer working Irt the hayfield. a mechanic, or
a football player more than a man who sits at his
desk all day.
The health nnd appearance of the family are a
good test of the w holesonteness of their diet. If
they are strong, well developed for their ages,
free from ailments, and full of energy and ambi-
tion. one may safely say their food agrees with
them. But if they are listless and ailing, or not
ns well developed either physically or mentally
ns they should be. and if a competent physician
find* that there Is no special disease to account
for these bad symptoms, a mother may well ask
herself If the food ts right, and if not, how she
qpn make It so.
General Suggestions.
Good food habits are an important part of
personal hygiene and thrift. Children get such
habits by - having suitable amounts of suitable
foods served to. them and then being expected to
eat what Is set before them.
True economy lies not only In baying wisely,
bat also in making the fullest possible we of
what Is bought.
You Take No Chance*
in Buying a Saxon
You may buy a Saxon believing it to be the
best car in its class and you will get what
you pay. for.
You may- look for longer service, better per-
formance and lower up-keep bills from your
Saxon than from any other car of like price.
And you will not be disappointed.
If there was any doubt that Saxon cars are the
best in their respective divisions it has long
since disappeared.
And the proof of this you will find, a thousand-
fold over, in the records of Saxon owners—
and in the opinion of motor-car buyers in
general. Saxon cars have definitely estab-
lished their superiority in every phase of
motor car performance.
And just as surely and decisively as they have
proved themselves abler acting cars, have they
proved themselves cheaper cars to keep up.
To build cars of such quality and such value
clearly reflects the strength and soundness
and ability of the Saxon organization.
Saxon Motor Car Corporation
Detroit, Michigan
There is still some good territory open for
Saxon Denier*. For information you should
apply to
Bond Motor Company
Kansas City, Mo.
Raise High Priced Wheat
on Fertile Canadian Soil
Canada extends to you a hearty invita-
tion to settle on her FREE Homestead
lends of 160 acres each or secure some
of the low priced lands in Manitoba,
This year wheat is higher but
as cheap, so the opportunity is more st-
ive than ever. Canada wants you to help lead the world
iKeg some of her fertile soil—land *wniUr to that which
ig many years has averaged 20 to 45 boaheb of wheat
m acre. Hunk of the money you can make with wheat
id |l • *r-A-1 and land so easy to get. Wonderful
yields also of Oat*. Barley aa«l Flax. Mia
in Western Canaria ia as profitable an
df
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Morris, W. E. The May Record. (May, Okla.), Vol. 6, No. 11, Ed. 1 Thursday, May 31, 1917, newspaper, May 31, 1917; May, Oklahoma. (https://gateway.okhistory.org/ark:/67531/metadc942102/m1/2/: accessed March 19, 2024), The Gateway to Oklahoma History, https://gateway.okhistory.org; crediting Oklahoma Historical Society.