Newspaper Page Text
Woman
gives slant
on nutrition
By GAYNOR MADDOX
Last week it was a New
Zealander who discussed his
country’s foods with us. This
week it’s a forceful woman
from Nova Scotia, one who
has brightened the Ameri
can food horizon for many
years with her original and
daring ideas.
She is Helen McCully, cur
rently food editor of House
Beautiful. Formerly with
McCall’s and author of sev
eral best-selling food guides,
she is determined to make
the food picture real and
lively for Americans — not
just fancy or synthetic.
“I believe the role of a
magazine or a writer is to
teach a new slant on food, to
explain the how and why
things happen to recipes,
where foods come from and
what they can or cannot be
to us,” she explains.
“Also, I am bullish on
nutrition. I resent the fact
that nutrition has acquired
such a dull and uninteresting
meaning to so many people.
Certainly, the combination of
well-prepared and attractive
foods plus the better health
they produce should definite
ly arouse three cheers,” she
adds with enthusiasm.
The newest of her books is
“Things You’ve Always
Wanted to Know About Food
and Drink.” It answers most
questions about food, drink
and housekeeping.
What, incidentally, is Toad
in the Hole? Her answer: an
English dish essentially of
broiled sausages topped with
a light batter, then baked.
Is the stylish dish, Beef
Wellington, of English or
French origin? Surprising
answer: It is Irish.
And just what is ‘jerky’?
It’s beef or other meats cut
into long thin strips and dried
in the sun—a method used
by our American frontiers
men. Today we do it more
scientifically.
Chicken steaks? They are
beef cut from the shoulder of
the animal just under the
shoulder blades. If properly
prepared, the gristle is re
moved and the meat is cut
into steaks much as fillet.
What is the difference be
tween hamburger, ground
beef, ground chuck, ground
round and ground sirloin?
• Hamburger can contain
up to 30 per cent fat. But if
it contains extenders—nonfat
dry milk, soybean products,
cereal, water, etc., it can
not be labeled hamburger.
• Ground beef contains up
to 30 per cent fat, but usual
ly retailers limit fat content
to 20 or 25 per cent. Only the
fat normally on the meat is
used. You get somewhat less
shrinkage with ground beef.
• Ground chuck, slightly
leaner than hamburger or
ground beef, is 15 to 20 per
cent fat.
• Ground round is round
steak ground up and has fat
content of about 11 per cent.
• Ground sirloin, the best,
comes from sirloin steak. It
definitely makes the “king”
of hamburgers.
Two more bits of advice:
“Don’t ever pound meat
patties into shape. Treat
them tenderly — like a baby.
“Should eggs be washed
after purchase? No, no, no.
A thousand times no, no,”
warns Helen McCully, the
sharp-minded food expert.
(NEWSPAPER ENTERPRISE ASSN.)
MONDAY
menu by aileen
Baked pork chops
Green beans in tomato sauce
Hash brown potatoes
♦Nectarine freeze
TUESDAY
menu by aileen
Ham/macaroni casserole
Lime slaw mold
Sliced peaches
WEDNESDAY
menu by aileen
Barbecued spareribs
♦Concord cabbage casserole
Strawberry tart
THURSDAY
menu by aileen
Grapefruit
Chili pie
Blueberry ice cream
FRIDAY
menu by aileen
Tomato/endive salad
♦Cheddar cheese quiche
Fruit compote
Iced coffee
(NEWSPAPER ENTERPRISE ASSN.)
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Page 17
' — Griffin Daily News Wednesday, August 16, 1972