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Menus with Meat for Reducing—Winter: Introduction

It is well to remember that all foods are nourishing, even those that are consumed while reducing. A person can eat so much that he will fail to lose weight even while on a reducing diet.

What is to be done? Decrease the food intake.

The foods should be properly combined, but it is also well to prepare them right. Here are a few hints:

Cook the hard boiled eggs thirty minutes or longer. If the eggs are nicely washed they may be boiled or steamed with the vegetables.

When making vegetable soup, do not cook the vegetables with meat. If meat flavoring is desired in the soup, add the meat stock after the vegetables are cooked and bring the mixture to the boiling point.

To make meat stews pour boiling water over the cut up meat, just enough for a gravy, and cook slowly; add a bay leaf. About five minutes before removing from the fire season lightly. Do not thicken the gravy, nor cook vegetables with the stew. If vegetables are desired, cook in separate kettle; when both meat and vegetables are done, mix and bring to boiling point.