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RADIO MIRROR
(.Continued from page 4) drinker — he customarily consumed a gallon of it at a meal — but I drink at least a quart a day, because I consider it one of the best means of counteracting the acid condition which present-day living seems to induce in all of us. The first glassful in the morning should have the juice of a lemon added; lemon is the most valuable skin tonic and system cleanser I know of. Always see to it that orange juice is freshly squeezed. All citrus fruit juices lose efficacy in contact with air.
"The saying 'the way to a man's heart is through his stomach' is not strictly true, because it omits the appeal that food must make to his aesthetic sense as well as to his hunger. Attractive appearance of food and quiet restful surroundings in which to eat it are essential.
"Men like to be surprised about their meals. A man goes home to his dinner with more zest if he has no idea of what it will consist. The wise wife, therefore, pays attention to the small details of preparation. She may serve the same salad three times in succession and, if it is presented as the same dish each time, her husband will naturally tire of it. But let her cube the ingredients the first evening, say, and use mayonnaise, use a vegetable shredder and French dressing for the second dinner and for the third make a mold with gelatine, her husband will swear that each salad is different."
Most men are fond of highly seasoned foods, Dr. Taylor contends, and in an effort to satisfy this taste many women use spices in all dishes. But too many spices are inadvisable, just as an overabundance of many other good things is unwise, and the thoughtful wife, therefore, will concentrate the spice in one item at a meal— a piquant sauce for the meat or fish, a highly flavored pickle or conserve, or a salad generously treated with paprika or mustard, seeing to it that the natural flavors of other foods is unimpaired. He adds, though, that a few drops of lemon juice find their way into most of the dishes served in his home.
"My favorite dish?" Dr. Taylor repeated my question, "1 like all foods so much, and have such respect for the vital part they play in our lives, that I can scarcely say 1 have a favorite. However, if the frequency with which it is served is the mark of favoritism, I suppose I should have to say vegetable salad, consisting of string beans, new carrots, tomato and cucumber. The string beans and carrots are grated, the tomato and cucumber diced. The salad is served with a lemon dressing. Sometimes it is served as a filling for tomato surprise.
"At least, twice a week I have chicken, broiled or baked. This may be," he smiled, "because as a boy, the son of aminister. I did not know that chickens had anything but necks and feet. The chicken is prepared simply, elaborate sauces and dressing being omitted. When I eat a potato I want all of it, so 1 prefer a baked potato. It must be scrubbed thoroughly, rubbed with butter and baked until mealy. Then I eat it skin and all.
"I'm not much of a dessert eater, but when I have had red meat with a meal I always top off with pieapple, fresh, if possible, or the unsweetened canned variety."
Dr. Taylor, who is now collaborating with Dr. Louis Berman, in preparing a treatise on the ductless glands and their effects upon human emotions, is a firm believer in the importance of citrus fruits in the well-balanced, happiness building diet. If you are interested in new and appetizing citrus fruit recipes, just send a stamped, self-addressed envelope to Mrs. Margaret Simpson, c/o Radio Mirror. 1926 Broadway, with your request.
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