DIET
"Good food is the basis of good conduct, and consequently of happiness; more divorces are caused by hash than by infidelity."—Hetty Green.
The object of eating is nourishment to build up the nerves, the muscles, the blood, the tissues, and, in fact, the whole body. Judging by woman's mad devotion to things she should not eat, this is a piece of information which has never before been confided to her.
Let the food be well cooked, daintily served and delicately flavored—for all that aids digestion with persons of sensibility and refinement—but see to it that the ingredients are wholesome and of the best and freshest qualities. A fifteen-cent lunch at one of the tearooms, where dishes are prepared with some idea of the rules of hygiene, is much better than a twenty-five-cent course dinner at a cheap restaurant. This is a hint for the business girl who lunches downtown.
Ripe fruits, served upon green leaves, are always appetizing, even if there is nothing more than toast or rolls to go with them. Cereals, such as rice, barley or hominy (they must be steamed for hours), served with rich cream, make ideal luncheons. A baked apple, a bit of rice pudding, or a custard—they, too, are worth the while and the price. Eggs, either boiled or carefully scrambled, or made into an omelet, flavored with a dash of parsley, and chops or fish delicately broiled, are substantial viands. Soups or broths, breads, fruits and an occasional salad make desirable luncheons. A noonday meal of creamed potatoes and green peas is not to be despised, and it's a godsend to the poor stomach that has been heroically tussling with cocoanut pudding, fruit cake and chocolate rich enough to own a castle in Europe. Such dishes as Italian spaghetti, with tomato sauce and Parmesan cheese, or celery or cress salad, with no other dressing than the best olive oil and a teaspoonful of vinegar, will do very well.
There is no economy in buying badly cooked luncheons. Seek quality, not quantity, and, so far as health and good looks go, you'll find yourself getting along famously.
Rich foods, especially pastries, can bring forth an array of facial eruptions that is positively maddening to the poor victim. Ice cream soda, too, deranges the stomach and creates all sorts of disagreeable disturbances. Hot bread and rolls, indulged in to an appalling extent in southern households, can do more real damage to a good, fair skin than all the winds and wintry blasts that ever shook chimneys or swept friskily around corners and alleyways.
Overeating not only brings indigestion and creepy dreams, but invariably makes the complexion coarse, high-colored and overruddy. That does not mean that one should nibble at things and not demolish a "good square meal." Eating should be understood—rules laid down and religiously carried out.
Usually hygienic dishes and health foods comprise a complete list of one's special horrors. Most girls who have tried them say so. But just the same, there are dozens—yes, hundreds—of nutritious viands that are decidedly more palatable and appetizing than the sweets and indigestible doughy nothings that not only make of you a physical wreck but set you to wishing most heartily that the man who invented mirrors had died of the measles in his early infancy.