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The Foods for Bulk do not have in every case much 

 actual nourishment, but, nevertheless, are of great value in 

 the diet. For, if all foods were completely digested, the large 

 intestine would have great difficulty in emptying itself. 



The Complete Foods are not strictly accurate in name. 

 It means merely that either naturally or by combination 

 in cookery all of the food principles are present and in fairly 

 good proportion: beans and brown bread are an instance; 

 they furnish proteid in beans, starch and some proteid in 

 bread and fat in the pork cooked with the beans. 



The Appetizers are an important group. Pickles and 

 relishes and the clear soups, etc., are included. They make 

 the meal palatable and thus increase the digestive value, 

 and, in consequence, the nutritive value of the whole meal. 

 Two other groups. Light and Hearty Desserts, are ex- 

 plained in their very names. The former is to be used after 

 a hearty meal, the latter very often will make a slender 

 luncheon substantial in food value. 



To the readers of Good Housekeeping these lists have 

 been familiar. They are not ideal, by any means, but the 

 system was evolved to make it practical for the housewife 

 who wished to plan healthful, well-balanced meals, and yet 

 did not have the time to study deeply into the science of diet- 

 etics. 



In making these groups, the amount of the various food 

 principles actually contained is first considered, next its 

 digestibility, and this often determines whether it should be 

 used by the hearty folk of out of door, who, after all, need 

 little consideration save that they get enough, or by the 

 more limited and quiet people. 



Finally, the method of cookery is considered. A baked 

 potato can take rank among the light heat-givers, while its 

 fried brother must be grouped with the hearty heat-givers. 



Now what place, you ask, does the apple take in these 

 food lists ? And I ask you to carefully examine the lists fol- 

 lowing, and you will see that depending upon the method 

 and ingredients used in cooking, apples may fairly be ranked 

 in every class. 



Light Heat and Energy Givers : 



Baked Apples 



Plain Apples 



Stewed Apples, with prunes or raisins or datea 



