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EATWELL
(Continued from page 12)
practices include: steaming vegeta–
bies and fruit in a steamer; simmer–
ing vegetables and fruit in a small
amount of water that is brought to
a boíl befare adding the food, cov–
ering with a lid and cooking till just
tender, or done- not mushy!
Save
any /eftover /iquid from cooking
meats and dried beans or peas or
other vegetab/es and use for
soup.
Vegetables will have more food
value if they are cooked and served
soon after preparation, instead of
cooking them ahead of tiine and
keeping them hot or warm till meal
time.
Preparing sorne types of foods in
quantity for later use can be helpful
if proper storage is available.
Breads can be made in advance and
stored successfully for short peri–
ods of time at room temperature, or
longer in the refrigerator or freez–
er. Meat and bean dishes can be
cooked in quantity and stored in
the freezer for future use. From the
standpoint of getting the most food
value and tastiest product, it is pre–
ferab le to cook vegetables just
befare they are to be eaten.
lnvolve Children
More success in meal preparation
and acceptance may be achieved
when children are involved. They
can be a help and taught good hab–
its of food preparation from a
young age by allowing them to
share in experiences for which they
are capable.
Safety should always be a con–
sideration. The young child should
not be allowed to use sharp knives
or to be around a hot oven or cook–
ing surface. Younger children can
derive enjoyment, while learning
and being helpful, by doing sucb
things as scrubbing potatoes or
adding ingredients to bread.
More Money Saving Practicas
Where possible it is quite helpful
to grow your own food. It is amaz–
ing how much can be grown in a
small area with careful planning.
If
carrots grow well for you but
not cabbages, maybe your friend
who has a large cabbage crop but
July
1
August 1983
has no success with growing car–
rots would be willing to trade cab–
bages for carrots. This way
both
of
you benefit.
Home preservation of food can
be a money saving method to pro–
vide more nourishing food, or it can
be expensive use of time and mon–
ey. Do you already own the equip–
ment needed, such as a Iarge freez–
er, or canner and canning (bottling)
jars? Do you raise more of your
own food than can be eaten when it
is fresh?
If
the answer to both of these
questions is yes, than it might be
worth freezing or canning food.
When food preservation would
involve buying equipment or · the
food items to be preserved, the cost
might be so much it would mean
less savings in the long run.
Canning of acid foods such as
most fruits and tomatoes would be
preferable to canning low-acid veg–
etables and fruits. All bome-canned
low-acid vegetables and fruits need
to be boiled
~t
least 1O to 20 min–
utes befare tasting, once the canned
product is opened for use. The boil–
ing is done to kili the deadly food
poison botulism, should it be pres–
ent.
This process is necessary, but
along with making the food safe to
eat, it causes nutrients to be lost.
So is
it
really worth the time, mon–
ey and food used?
lf you raise your own foods, a
more economical and nourishing
procedure might be to plan to raise
a wide variety of foods that would
grow in the different seasons.
Indude foods that also have a rela–
tively long storage time in their
natural state. Sorne vegetables and
fruits such as apples and potatoes
can be stored under proper condi–
tions for several weeks, or a few
months in colder climates.
More money could be available
for food in sorne households if less
were spent for certain rionfood
items. The money spent for many
plastic and paper items could be
better used for food. Rags could
often be used for cleaning and wip–
ing up spills, instead of paper tow–
els, and are much more economical
than paper goods. Except for rare
occasions, avoid the use of dispos–
able plates, cups, glasses and cutle–
ry in the home. Check the price of
these items. It is more than most
realize.
Entertaining and Eating Out
Entertaining guests and dining out
are enjoyable experiences. They
can either be costly or within your
budget. Pot luck meals where the
guests each bring a portian of the
mea) can add variety and enjoy–
ment, as well as making it finan–
cially possible to share a meal with
your friends. Bringing a lunch from
borne is usually less expensive than
eating lunch in a nearby restaurant
or café.
These methods of dining work
best when planning is done well
ahead of time. They can provide
enjoyment as well as stretch your
food money.
Many people may be malnour–
ished and go hungry because they
lack information as to available
foods, plan poorly or not at all, fail
to develop a taste for a variety of
foods, or practice undesinible hab–
its in food buying and food prepara–
tion. The problem, then, is a lack of
information and productive action,
rather than a Iack of available food
and money.
Consider your individual situa–
tion, plan carefully and carry out
your plans in a way that is best for
you. You can be well nourished even
in today's depressed economy. o
MISTAKES!
(Continued from page 33)
Fourth, begin to
discipline
your
emotions, words and actions with
God's belp.
Fifth, be
who/ehearted
in fer–
vently desiring to overcome your
mistakes.
God says, "Whatsoever thy hand
findetb todo, do it with thy might"
(Eccl. 9:10).
In dealing with your personal
mistakes and problems, if you will
learn to find the
real cause-and
then follow through with the above
steps- you will surely find success.
In overcoming your mistakes and
yourself,
you will have a deep sense
of accomplishment and a growing
realization that this process is also
leading you far down the road to
fulfilling the very
purpose
óf
human existence! o
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