Chapter IX: Preparing Food (4)

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The habit of chewing gum cannot be too strongly condemned, both for the reason given in the preceding sentence and for its effect upon the muscles and nerves. It is being more and more realized by the public in general, that the breaking down of health at school is more often due to impoverished nutrition than to overwork. Delicate children should not be allowed too long intervals between meals, as for instance, the evening meal at six o'clock and breakfast the following morning at seven or half past. A glass of milk and a piece of whole wheat bread and butter should be given--if they awaken--during the night. Delicate children whose appetites are poor, and who do not do proper justice to their regular meals, should be given an extra allowance of hot broth or hot milk with bread and butter, between meals.

These rules are applicable in cases of children who, during one or two years, seem to develop with extraordinary rapidity, growing sometimes two inches or more in six months. The demands of this rapid growth must be met by proper nutrition, or serious subsequent impairment of vitality may result. Such children should have their meals made tempting by good cooking and pleasant variety, as well as an agreeable appearance of the food. Meat which is carved in unsightly masses and vegetables which are sodden and tasteless will be refused, and an ill attempt is made to supply the deficiency in proper food by eating indigestible candy, nuts, etc. Children often have no natural liking for meat, and prefer puddings, pastry or sweets when they can obtain them; it is therefore more important that meat and other wholesome foods should be made attractive to them at the age when they need it.

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SUGGESTIONS FOR SCHOOL CHILDREN'S DIET.

If early rising is insisted upon, a child should never be set at any task before breakfast, especially in winter; and if it is not expedient to serve a full breakfast at half-past six or seven, the child should be given a bowl of milk and bread, a cup of cocoa with a roll or other light food. Breakfast may be served later, after the first exercises of the morning, and should consist of porridge of wheaten grits, hominy, fish, eggs, fruit (raw or cooked), bread and butter. Dinner, which should always be served near the middle of the day, should comprise meat, potatoes, one or two green vegetables, some form of light pudding or sweet. Supper, it is generally admitted, should comprise easily digested articles of food; such substances as pastry, cheese and meats are better omitted; it should consist of a porridge, with milk or cream, or a light, farinacious pudding of rice, tapioca or sago, with bread and butter, and some simple form of preserve, stewed apples or prunes, or very light, plain cake. A good bowl of nutritious broth--or soup--with bread or crackers, may be substituted for the porridge or pudding. It will sometimes be found best to serve this meal at seven or half-past seven o'clock; in this case the child should be given a slice of bread and butter or a glass of milk (drinking it slowly), at half-past four or five.

Some of the more important articles of school diet require special mention; the following extract from Dr. Thompson's Practical Dietetics may prove helpful:--

_Bread._--"Bread, as a rule, should be made of whole meal, but must not be too coarse. The advantage of this bread for children consists in its containing a larger proportion of salts, which they need, than is found in refined white flour, and butter should be freely served with it to supply the deficiency of fats which exist in meat. Children need fat, but they do not digest meat fat well, as a rule, and are very apt to dislike it. They will often take suet pudding, however, when hot mutton fat wholly disagrees with them."

_Milk._--"Milk should be freely supplied, not only in the form of puddings and porridges, but as an occasional beverage, and children should be made to understand that when hungry, they can obtain a glass of milk, or a bowl of crackers or bread and milk, for the asking. Chambers says, 'The best lunch that a growing young man can have is a dish of roast potatoes, well buttered and peppered, and a draft of milk.'"

_Meat._--"Meat may be given twice a day, but not oftener. It may sometimes be advisable to give it but once a day when fish or eggs are supplied; it should, however, be given at least once daily, to rapidly growing children."

_Sweets._--"The greater number of children have a natural craving for sweets."

The energy developed in active childhood necessitates the consumption of a larger proportion of sugar than is required by adults. The craving of children for confections, candy, etc., furnishes a true indication of the actual requirements of nature, and it must be admitted that a certain amount of wholesome candy not only does most children no harm, but may serve them as an excellent food. The main difficulty with such forms of sugar, however, is that children are not furnished with a proper proportion of sugar with their meals, and the meals themselves are not so regulated as to prevent their becoming very hungry between times; consequently, if they can obtain candy, which satisfies them for the time, they are very apt to eat too much, with the result of producing more or less dyspepsia and diminishing the normal appetite. Alcohol in every form should be absolutely excluded. If given during early youth, it is particularly prone to develop a taste which may become uncontrollable in later years. (Children should not indulge in tea and coffee.)

_Exercise._--As a general rule, active muscular exercise in children disturbs their digestive process far less than mental effort, when taken immediately after meals; and every adult is familiar with the romping which children can undertake straightway after dinner, often, though not always, with impunity, whereas a proportionate amount of exercise on the part of an adult might produce a severe dyspeptic attack.

Much of the headache and inattention of pupils during school hours is the direct result of an ill-regulated diet, or from vitiated appetites.

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INFANTS' DIET.

One of the most important subjects included in a domestic science course of study is the feeding and care of infants. A subject requiring special intelligence and consideration; one which embodies the condensed information of the preceding chapters, and is the foundation upon which the future physical structure is built.

It is not upon the mother alone that the baby depends for care and attention. Many young girls, especially elder sisters and nurse-maids, have this responsibility placed upon them when they are little more than children themselves. To these, as well as to young mothers, the following suggestions may prove helpful.

The first demand of an infant is for food, and upon the quality and quantity of the article provided depends the health of the child, as well as the comfort of the household.

Milk is the only food required by an infant until it is, at least, seven or eight months old, or until sufficient saliva is secreted to assist digestion; some authorities say one year, others until the child has sufficient teeth with which to masticate food. If nature's supply is not available, or sufficient, the best substitute is cow's milk. As cow's milk contains less sugar of milk, and fat (cream), than human milk, these must be supplied. Being more acid than alkaline, this must be corrected by the use of lime water.

There is more casein (curd) in cow's milk than in mother's milk, therefore water must be added to reduce this. The following proportions have been submitted as a digestible form of preparing cow's milk for young infants (Dr. Meigs):--

Cream, 2 tbsps.
Milk, 1 tbsp.
Lime water, 2 tbsps.
Milk-sugar water, 3 tbsps.

One quarter of this amount to be given every two hours during the day, and once or twice at night.

After the baby is a week old, the quantity may be increased to one-half at each meal; at two months the whole amount prepared may be given at once.

The proportion of milk should be gradually increased, and the water and cream decreased, until at two months old the proportion should be:--

3 tbsps. milk.
1 tbsp. cream.
1 tbsp. lime water.
3 tbsps. sugar water.

When six months old the quantity of milk is doubled. It should be increased every day until ten tablespoonfuls are given at a feeding.

BARLEY WATER.

2 tbsps. pearl barley.
1 pt. boiling water.

Wash the barley carefully. Pour over it the boiling water. Let it simmer for two hours. Strain and sweeten with a pinch of sugar of milk.

MILK-SUGAR WATER.

1/2 oz. sugar of milk.
1/2 pt. boiling water.

Dissolve, and keep closely covered. It will not keep long, so should be made when required to use.

LIME WATER.

Take a lump of lime weighing about one ounce. Put in a bottle with a quart of cold water (which has been boiled). Shake the bottle well until the lime is dissolved, and let it stand for 12 hours. Pour the clear liquid into another bottle, being careful not to disturb the sediment. Keep carefully corked. Water will only absorb a certain quantity of lime, so there is no danger of its being too strong.

As cow's milk is more difficult to digest than mother's milk, it is sometimes necessary to substitute barley water in place of the lime water and milk, using the same amount of cream as given in recipe.

MALTED FOOD.

2 oz. wheat flour or barley meal.
1-3/4 qts. water.
1 tsp. extract of malt.

Mix the flour to a paste with a little water, gradually add a quart of the water; put it in a double boiler and boil 10 minutes. Dissolve the malt extract in 4 tbsps. of the water (cold). Lift out the inner vessel and add the malt and remainder of the cold water. Let it stand 15 minutes, replace, and boil again for 15 minutes. Strain through a wire gauze strainer. (Half this quantity may be made.)

This preparation is used when both barley water and lime-water disagree. It must always be given with milk. It prevents the large tough curds forming, which is such an objectionable feature in using cow's milk.

PEPTONIZED MILK.

In cases of especially weak digestion it may be necessary to peptonize the milk, which may be done as follows: Add 5 grains of extract of pancreas and 15 grains of baking soda to 1 pint of milk. (Tablets of pancreatin and soda may be used.)

After adding the peptonizing material put the milk in a double boiler or in a vessel which may be set in a larger one, holding water, as hot as the hand can bear being dipped into quickly, or about 115° Fah. Leave the milk in the hot water about 20 minutes, then place on the ice. If heated too long the milk will taste bitter.

The preparation given in recipe No. 1, or with the barley water added, may be peptonized.

STERILIZED OR PASTEURIZED MILK.

(_See Milk, Chapter V._)

Put the amount of milk required for a meal into pint or half pint bottles, allowing for the number of times the child is to be fed in 24 hours. Use cotton batting as a stopper. Place a wire frame, or invert a perforated tin pie plate, in the bottom of a saucepan; stand the bottles on this, pour around them enough water to come well above the milk, cover the saucepan or kettle, and when the water boils lift the saucepan from the fire and allow the bottles to remain in the hot water for 1 hour. Keep in the ice box or stand them in cold water until needed. If milk is to be used during a long journey it will be necessary to repeat the above operation three times, letting the milk cool between each time.

Unless the milk is perfectly fresh, and has been handled with great care, it is safer to sterilize or pasteurize it. The former, if any doubt is entertained as to the quality of the milk, the latter in every case.

TEMPERATURE OF FOOD.

Food should be "milk warm," or about 99° Fah., when given to a baby. Hot food is very injurious.

NURSING BOTTLES AND FEEDING.

Have two plain bottles with rubber tops, _without tubes_. Bottles with ounces and tablespoonfuls marked on them can be purchased, and are a great convenience in measuring the amount of food required.

After using the bottle, empty the remaining milk; rinse in cold water, then in _scalding water_.

If particles of milk adhere to the bottle use coarse salt or raw potato cut in small pieces. If the glass looks cloudy, add a little ammonia to the water. Turn the rubber tops inside out and scrub with a stiff brush; boil them every alternate day for 10 minutes.

_Absolute cleanliness is a necessity_ in the care of a baby's food, bottles and rubber tops.

The bottle should be held, while the baby is feeding, in such a position that the top is full of milk. If air is sucked in with the milk stomach-ache will likely result.

Starchy food should not be given to a child until it is able to masticate. (See digestion of starch, Chap. VIII.)

Arrowroot, cornstarch, rice, etc., _must not be given to infants_.

FLOUR BALL.

Put a bowlful of flour into a strong cloth, tie it up like a pudding, and place it in a kettle of boiling water. Boil for 10 or 12 hours. When boiled turn it out of the cloth and cut away the soft outside coating. When cool, grate the hard inside portion and use a teaspoonful at each feeding, for a baby 8 months old, increasing the amount for an older child. This may be prepared in the same manner as cornstarch or flour. The long boiling converts the starch into dextrine, which is more easily digested than starch. This is especially valuable in cases of diarrhoea, and may be used instead of barley gruel as a food.

OATMEAL GRUEL.

Pound a cupful of oatmeal in a pestle or on a bread board. Put in a bowl and pour over it 1 pint of cold water. Stir it up, then let the mixture settle for a few minutes. Pour off the milky fluid, repeat this process. Boil this water for an hour, adding a pinch of salt, and use it to dilute the milk instead of water.

A thicker gruel may be made from oatmeal by allowing 1 tablespoonful to a cup of boiling water. Let it boil 1 hour, then strain through a wire strainer.

FARINA GRUEL.

1 tbsp. farina.
2 cups boiling water.
A spk. of salt.

Cook for 20 minutes; use as directed for oatmeal.

BEEF JUICE.

(_See page 145._)

_Beef juice_ is sometimes ordered for delicate babies. For a child 9 months old, 1 or 2 tablespoonfuls may be given once a day.

ALBUMINIZED FOOD.

When milk cannot be taken, albuminized food proves an excellent substitute.

Shake the white of 1 egg with 1/2 a pint of water (filtered or boiled and cooled) in a glass jar until they are thoroughly mixed. Add a few grains of salt.

Children do not require a great variety in their food. Give one article of diet at a time and see how it agrees before trying another.

After a child is a year old the various cereals may be given as porridge instead of gruel, with the addition of a little sugar.

Remember, all cereals should be thoroughly cooked (see page 83).

BISCUITS.

Gluten, soda, oatmeal or Graham biscuits may be soaked in milk or given alone. Do not give the fancy or sweet biscuits to young children.

EGGS.

A properly boiled egg (see page 69) may be given every alternate day to a child 1 year old.

JUNKET.

Junket is much better for young children than custards or puddings, and sometimes agrees well with babies.

Take 1 pint of milk, heat it to 98° Fah., or milk warm. Add 1 teaspoonful of rennet and 1 teaspoonful of sugar. Stir all together and let it stand in a warm place until it becomes as thick as jelly. Remove at once to a cool place or whey will appear.

BAKED POTATOES.

Potatoes should not be given to a child under 2 years old in any other form than baked. The potash salts are the most valuable constituent, and are lost when they are peeled and boiled. They should be dry and mealy. A little salt, butter or cream should be added.

MACARONI.

(_See page 85._)

Macaroni is an excellent food for young children.

FRUIT.

Baked apples and the juice of an orange are the only fruits which should be given to children under two years of age.

RICE.

Rice is an excellent food for young children, but not for infants.

VENTILATION.

Foul air is injurious to grown persons, but it is infinitely more dangerous to the sensitive organization of a child. Therefore special attention should be given to the ventilation of rooms occupied by a baby (see page 132).

Fresh air, wholesome food, regular bathing, and plenty of sleep will insure the normal growth of the average baby, and are within reach of every one who has the care of young children.

The writer is indebted to Miss Scovil, Superintendent of Newport Hospital, and one of the associate editors of the _Ladies' Home Journal_, for many of the above hints concerning the diet of infants.

EMERGENCIES.

As frequent accidents occur during the performance of household duties, a few suggestions as to how slight injuries should be treated may prove useful to the young housekeeper.

_Cuts._--A cut should be washed with cold water, covered with a small pad of cotton, bound up, and left alone. Should matter form, the bandage must be taken off, the wound bathed with carbolized water, 1-80, and a little carbolized vaseline spread on a bit of linen and laid over it. The washing and dressing should be repeated two or three times a day if there is much discharge.

_Bruises._--A flannel wrung out of very hot water, and laid on a bruise, relieves the soreness.

For bruises on the face, apply ice. Brown paper wet in vinegar is an old-fashioned remedy. If the skin is broken, treat as a wound, with carbolized water and carbolized vaseline.

_Sprains._--Both hot and cold treatment is recommended. Immerse the joint in water as hot as can be borne. Keep up the temperature by gradually adding more hot water. Let it soak for an hour or more. Then wrap in warm flannel, and surround with hot water bags or bottles.

_Stings._--Bathe the part in ammonia, or baking soda and water; wet a cloth in the same, and bind over it.

_Burns._--The best household remedies for burns are baking soda and carbolized vaseline. For slight burns mix the soda to a paste with water, and spread thickly over the part; cover with linen or old cotton. This may be kept wet by squeezing water over it. If shreds of clothing adhere to a burn, they should be soaked with oil, and not pulled off until softened. If the skin is gone, spread carbolized vaseline on linen, and bind on the part until the doctor arrives.

In burns caused by acids, water should not be applied to the parts. Cover with dry baking soda.

If caused by an alkali, such as lye, ammonia, or quick-lime, use an acid, as vinegar or lemon juice, diluted.

_Poisoning._--For poison ivy, saturate a cloth in a solution of baking soda, or ammonia and water, and lay over the part.

When poison has been swallowed, the first thing to do is to get it out of the stomach. Secondly, to prevent what remains from doing more mischief. Give an emetic at once. One tbsp. of salt in a glass of _tepid_ water; 1 tsp. of mustard, or 1 tsp. of powdered alum in a glass of tepid water. A tsp. of wine of ipecac, followed by warm water. Repeat any of these three or four times if necessary. The quantities given are for children; larger doses may be given to adults. It is well to give a dose of castor oil after the danger is over, to carry off any remnants of the poison that may have lodged in the intestines.

After a poison has burned the mouth and throat, plenty of milk may be given, also flour, arrowroot, or cornstarch gruel.

For drowning and other serious accidents, see Public School Physiology.

FURNISHING A CLASS-ROOM.

The furnishing of a class-room should be so complete that each pupil should be able to attend to the appointed task without delay. The furniture should consist of a stove, or range, gas stove if more convenient, a hot water tank or boiler, sink, table (side), towel rack, 2 dozen chairs, or seats with tablet arms, a cupboard or kitchen "dresser" for table ware, a large cupboard or arrangement for lockers, in which caps, aprons, etc., should be kept, a large table--horseshoe shape is the most satisfactory--with drawers, and space for rolling pin, bread board, etc., underneath. The table should be large enough to allow at least 2 ft. 6 in. for each pupil. Twenty pupils is the limit of a practice class. On the table should be placed at regular intervals, 10 gas burners with frame. The teacher's table should stand in the opening at the end of the table so that she may see each pupil while at work, and when demonstrating may be seen by each pupil.

The following list of utensils will be found sufficient for practice work for a class of 20 pupils.

EARTHEN, CHINA AND GLASS WARE.

1 dinner set.
2 quart pitchers.
2 pint pitchers.
2 small oval baking dishes.
2 small round baking dishes.
4 4-quart bowls, with lips.
6 2-quart bowls, with lips.
4 1-quart bowls.
12 baking cups.
6 kitchen cups.
2 small platters.
2 medium size platters.
2 deep pie plates.
6 shallow pie plates.
2 jelly moulds.
1 teapot.
1 dozen quart gem jars.
1 dozen pint gem jars.
6 4-quart stone jars or crocks.
1 dozen fancy plates, and glass dishes for serving.

WOODENWARE.

1 wash-board.
12 small bread boards.
12 rolling pins.
2 chopping trays.
2 potato mashers.
1 potato ricer.
1 water pail.
1 scrubbing pail.
1 pail or bucket for refuse.
1 flour bucket, with cover.
6 wooden spoons--small.
1 2-gallon ice cream freezer.
1 broom.
1 whisk-broom.
1 crumb pan and brush.
1 floor scrubbing brush.
6 small scrubbing brushes.
1 stove brush.
1 pastry brush.
1 small refrigerator.
Spice boxes.
Dish mops.
Lemon squeezers, etc.

AGATE WARE.

4 double boilers.
2 4-quart kettles.
2 2-quart saucepans.
4 1-quart saucepans.
4 pt. saucepans.
2 oval pudding dishes.
1 4-quart preserving kettle.
1 hand basin.
1 tea kettle.

IRON WARE.

1 spider.
1 griddle.
1 pan for meat.
1 pan for fish.
1 meat fork.
1 can opener.
1 meat cleaver.
2 wooden-handled spoons.
1 braising pan (cover).
Scales, etc.

TIN AND WIRE WARE.

2 large graters.
1 nutmeg grater.
12 flour dredges.
12 measuring cups.
1 funnel.
1 basting spoon.
1 wire broiler, for toast.
2 wire broilers, for steak.
1 wire soap dish.
3 Dover egg beaters.
3 small wire strainers.
1 large wire strainer.
1 flour scoop.
2 flour sifters.
1 gravy strainer.
1 colander.
2 dish pans.
2 2-qt. milk cans.
1 quart measure.
1 pint measure.
1 steamer.
6 small bread pans.
6 small jelly moulds.
1 set gem pans.
1 doz. muffin rings.
2 dustpans.
2 plain cake cutters.
1 doughnut cutter.
1 small biscuit cutter.
1 frying basket.
1 dipper.
2 long, shallow cake tins.
2 egg whisks.
1 round cake tin.
1 wire frame.
1 vegetable cutter.

MISCELLANEOUS.

1 doz. dish towels.
2 floor cloths.
12 holders.
Cheese cloth.
Pudding cloth.
Needles.
Twine.
Scissors.
Skewers.
Screw driver.
Corkscrew.
1 doz. knives and forks.
Hammer.
Tacks and Nails.
Ironing sheet and holder.
Coal scuttle.
Fire shovel.
Coal sieve.
Ash hod.
Flat irons.
Paper for cake tins.
Wrapping paper.
Small tub for laundry work.
6 tablespoons.
2 doz. teaspoons.

While this may seem a formidable list, it will not be found expensive. Some of the above articles may be omitted and others substituted. It must be remembered that the utensils will be well cared for, consequently will last for many years. In country schools, or where gas is not available, oil stoves may be used. In some schools, where space is limited, one small table is used, two or more pupils demonstrating the lesson under the supervision of the teacher, the pupils taking this duty in alternation. The remainder of the class observe and take notes.

The cost of material is trifling. It should not average more than fifty cents per pupil per annum, and for a large number should average less than this amount.

The Boston school kitchens are, many of them, furnished at a cost of from $200 to $300. A fair average cost for Ontario should be about $175.

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PLANNING AND SERVING MEALS.

During the last quarter of school work each pupil should submit a typical menu for breakfast, dinner and supper, allowing for a certain number of people. Consider the occupation, and give reasons for the choice of food for each meal.

State how long it should take to prepare the meal, and give the cost. Insist upon variety in menus, and request the pupil to describe how the meal should be served. _System_, neatness and promptness should be especially emphasized. Clean table linen--no matter how coarse--is possible for every one. A dish of fruit or flowers, if only a bunch of green foliage, improves the appearance of the table.

During the school course a special lesson should be devoted to setting the table and serving meals, with and without a waitress, so as to give a knowledge of how a meal should be served, no matter what the pupil's position in life may be or what part she may have to perform.

A FEW GENERAL HINTS ON SETTING THE TABLE.

Although every housekeeper has her own method for serving meals, a few general principles govern all properly regulated service. When setting the table, cover first with a canton-flannel or felt cloth, in order to prevent noise and protect the table. Place each article in its proper place and not in a confused "jumble." See that the tablecloth is spread smoothly, that the corners are of equal length, that the crease--if the cloth has been folded instead of rolled--is exactly in the centre. Place the fruit or flowers in the centre of the table.

For each person place knife, spoon and glass on the right, fork and napkin on the left. Place the glass at the point of the knife. Turn the edge of the knife towards the plate and the fork tines up, the spoon with the bowl up. If soup is to be served, place a square of bread or a roll on top of the napkin or between the folds. Place the pepper and salt at the corners of the table, unless individual salts are used, when they should be placed at the head of the plates, where the dessert spoon may be placed--the handle towards the right--for convenience.

The general rule in serving simple family meals, with or without a waitress, is for the hostess to serve the porridge and coffee at breakfast; the soup, salad and dessert at dinner, and pour the tea at the evening meal. When luncheon is served in the middle of the day the hostess usually does the greater part of the serving, as luncheon is considered to be the most informal meal of the day.

A FEW HINTS FOR WAITRESSES.

Learn to move quickly and quietly. Be scrupulously clean and neat in every detail of dress and habit. Before serving a meal see that hands and finger nails are clean. Always have a fresh white apron ready to put on before the meal is announced. Look over the table and see that everything is in its place before announcing a meal. Fill the glasses with water either before the family enter the dining room or immediately after they are seated. Lift the covers from hot dishes and turn them over at once in order to prevent the steam from dropping on the cloth. Take the plate from the host or hostess, and place before each person from the right side--keep the thumb well under the plate. When passing anything from which the persons seated at table help themselves, such as vegetables, sauces, etc., always go to the left, so as to leave the right hand of the one to be served free. Keep a watchful eye over the table and pass anything apparently required.

Learn to receive instructions from the hostess in an undertone. Do not get excited and try to do too many things at once. It is an accomplishment to be a good waitress, as it requires special refinement and deftness, which are scarcely compatible with an untidy nature.

When serving meals without a waitress, the daughters of the house should consider it their special privilege to save the mother any annoyance or discomfort during the meal time. Never allow dishes, which have been used, to accumulate on the table or allow the table to become disordered. As much of the food as possible should be placed on the table before the family are seated, and the plates or dishes removed at once after using. No matter how simple the meal may be, every housekeeper should see that it is served neatly and on time. Teachers may exercise a far-reaching influence in the refining of home life by impressing upon the pupils the importance of these--too often considered--minor matters, and by giving minute instructions in the setting of table and serving the meal. One carefully planned _practice_ lesson will convey more knowledge of such matters than any number of lectures or pages of theory.

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CONSIDERATION OF MENUS.

The following menus and analyses are taken from bulletin No. 74, prepared in the United States Experiment Stations, and are inserted so as to give some idea of the cost and relative value of various foods in combination. _It must be remembered that the prices given are in excess of prices in Ontario, therefore the cost per menu would be less than is given in these illustrations._ The more expensive menus have been omitted. The writer of the article says:--

"In planning a well balanced diet the following points must be considered:--

(1) The use of any considerable amount of fat meat or starchy food should be offset by the use of some material rich in protein. Thus, if roast pork is to be eaten for dinner, veal, fish, or lean beef might well be eaten for breakfast or supper, or both. Bean soup furnishes a considerable amount of protein, while bouillon, consommé, and tomato soup are practically useless as a source of nutriment. Skim milk also furnishes protein, with but very little accompanying fats and carbohydrates to increase the fuel value.

(2) The use of lean meats or fish for all three meals would require the use of such foods as rice, tapioca, or cornstarch pudding, considerable quantities of sugar and butter, and more vegetables, in order to furnish sufficient fuel value.

(3) Since flour, sugar, and butter or lard enter very largely into pastries and desserts, the larger the quantities of these dishes that are consumed the larger does the fuel value tend to become as compared with the protein."

The principal classes of food materials may be roughly grouped as follows as regards the proportion of protein to fuel value, beginning with those which have the largest proportion of protein and ending with those which contain little or no protein:--

Foods containing a large amount of protein as
compared with the fuel value.

Fish;
veal;
lean beef, such as shank, shoulder, canned corned,
round, neck, and chuck;
skim milk.

Foods containing a medium amount of protein.

Fowl;
eggs;
mutton leg and shoulder;
beef, fatter cuts, such as rib, loin, rump, flank, and brisket;
whole milk;
beans and peas;
mutton chuck and loin;
cheese;
lean pork;
oatmeal and other breakfast foods;
flour;
bread, etc.

Foods containing little or no protein.

Vegetables and fruit;
fat pork;
rice;
tapioca;
starch;
butter and other fats and oils;
sugar, syrups.

THE MENUS.

To illustrate the ways in which milk may be combined with other food materials, to form daily dietaries with about the amount of protein and the fuel value called for by the standard for men at moderate muscular work, a few menus are given in the following pages. These menus are intended to show how approximately the same nutritive value may be obtained by food combinations differing widely as regards the number, kind, and price of the food materials used to make up three daily meals. They also illustrate how the cost of the daily menu may vary greatly with the kind and variety of materials purchased, though the nutritive value remains the same. These sample menus should not, however, be regarded as in any sense "models" to be followed in actual practice. The daily menus for any family will necessarily vary with the market supply, the season, and the relative expensiveness of different food materials, as well as with the tastes and purse of the consumers. The point to which we wish here to draw especial attention is that the prudent buyer of foods for family consumption can not afford to wholly neglect their nutritive value in making such purchases.

With reference to the following daily menus, several points must be definitely borne in mind. (1) The amounts given represent about what would be called for in a family equivalent to four full-grown men at ordinary manual labor, such as machinists, carpenters, mill-workers, farmers, truckmen, etc., according to the usually accepted standards. Sedentary people would require somewhat less than the amounts here given. (2) Children as a rule may be considered as having "moderate muscular exercise," and it may easily be understood that the 14-year-old boy eats as much as his father who is engaged in business or professional occupation, both requiring, according to the tentative standard, 0.8 of the food needed by a man with moderate muscular work. (3) It is not assumed that any housewife will find it convenient to follow exactly the proportions suggested in the menus. The purpose is to show her about what amounts and proportions of food materials would give the required nutrients.

A family equivalent to four men having little muscular exercise--_i.e._, men with sedentary occupation--would require but about 0.8 the quantities indicated in the following menus. It would be very doubtful, however, if they would eat proportionally less of every food material. It would, in fact, be more probable that the amounts of meat, fish, eggs, potatoes, and bread eaten would be reduced in a much greater proportion than fruit, pastry, coffee, etc.

PECUNIARY ECONOMY OF MILK AND OTHER FOODS.

_Amounts of actual nutrients obtained in different food materials for 10 cts._

_Food Material._ _Lbs. Oz._

Whole Milk, 10 cts. per qt. 2 0
" " 8 " 2 8
" " 7 " 2 14
" " 6 " 3 5
" " 5 " 4 0
" " 4 " 5 0
Skim " 3 " 6 11
Skim " 2 " 10 0
Butter, 24 cts. per lb. 0 7
Cheese, 16 " 0 10
Beef, round, 12 cts. per lb. 0 13
" sirloin, 18 " 0 9
Mutton, loin, 16 " 0 10
Pork, salt 12 " 0 13
Cod, salt 6 " 1 9
Eggs, 22 cts. per doz. 0 11
Oysters, 30 cts. per qt. 0 11
Potatoes, 60 cts. per bushel 10 0
Beans, dried, 8 cts. per qt. 2 8
Wheat flour, 3 cts. per lb. 3 5

MENU I.--_For family equivalent to 4 men at moderate muscular work._

----------------------------+-----------+----------+---------+----------
| | | | Fuel
Food materials. | Weight. | Cost. | Protein.| Value.
----------------------------+-----------+----------+---------+----------
| | | |
_Breakfast._ |Lbs. Oz. | Cents. | Pounds. | Calories.
| | | |
Bananas, 4 (or grapes, | | | |
1 pound) | 1 4 | 6-1/2 | .009 | 362
Breakfast cereal | 4 |\ | / .031 | 421
Milk | 8 | > 3 |< .016 | 162
Sugar | 1-1/ 2|/ | \ ... | 175
Veal cutlets | 1 0 | 20 | .200 | 775
Potatoes | 1 0 | 1-1/2 | .018 | 325
Butter | 3 | 6 | ... | 653
Rolls | 12 | 4 | .077 | 1,148
Coffee | ... | 3-1/2 | .010 | 410
|-----------+----------+---------+---------
Total | | 44-1/2 | .361 | 4,431
| | | |
_Dinner._ | | | |
| | | |
Pea soup: | | | |
Split peas | 8 |\ | / .121 | 820
Butter | 1 | > 5 |< ... | 217
Flour | 1 |/ | \ .007 | 103
Roast beef, chuck rib | 1 12 | 21 | .275 | 1,260
Potatoes | 1 4 | 1-1/3 | .022 | 406
Turnips | 8 | 1 | .005 | 67
Cottage pudding with | | | |
lemon sauce: | | | |
1 cup flour | 4 |\ | / .028 | 410
Sugar | 3 | \ |/ ... | 350
Butter | 1-1/2 | / 6-1/2 |\ ... | 325
1 cup milk | 8 |/ | \ .016 | 162
Sugar | 4 |\ | / ... | 465
Cornstarch | 1-1/2 | > 2-1/2 |< ... | 172
Butter | 1/2 |/ | \ ... | 108
Coffee | ... | 3-1/2 | .010 | 410
|-----------+----------+---------+----------
Total | | 41 | .484 | 5,275
| | | |
_Supper._ | | | |
| | | |
Milk toast: | | | |
Milk | 2 0 |\ | / .066 | 650
Bread | 1 2 | \ 18 |/ .107 | 1,356
Butter | 4 | / |\ ... | 869
Cornstarch | 2 |/ | \ ... | 228
Canned salmon | 8 | 8 | .098 | 340
Fried potatoes: | | | |
Potatoes | 8 |\ 1 |/ .009 | 162
Lard | 1/2 |/ |\ ... | 132
Cake | 6 | 4 | .026 | 619
Coffee or tea | ... | 3-1/2 | .010 | 410
|-----------+----------+---------+----------
Total | | 34-1/2 | .316 | 4,766
|===========|==========|=========|==========
Total for day | | 120 | 1.161 | 14,472
|===========|==========|=========|==========
Total for one Man | | 30 | .290 | 3,618
----------------------------+-----------+----------+---------+----------

MENU II.--_For family equivalent to 4 men at moderate muscular work._

----------------------------+-----------+----------+---------+----------
| | | | Fuel
Food materials. | Weight. | Cost. | Protein.| Value.
----------------------------+-----------+----------+---------+----------
| | | |
_Breakfast._ |Lbs. Oz. | Cents. | Pounds. | Calories.
| | | |
Oatmeal | 0 2 |\ | / .019 | 232
Milk | 6-1/2 | > 2 |< .012 | 122
Sugar | 1 |/ | \ ... | 175
Fresh pork sausage | 1 8 | 18 | .192 | 3,255
Potatoes | 12 | 1 | .013 | 244
Bread | 12 | 3 | .071 | 904
Butter | 2 | 4 | ... | 434
Coffee | ... | 3-1/2 | .010 | 410
|-----------+----------+---------+----------
Total | | 31-1/2 | .317 | 5,776
| | | |
_Dinner._ | | | |
| | | |
Beef, for stew | 2 8 | 15 | .347 | 1,900
Potatoes | 1 8 | 2 | .027 | 487
Turnips | 8 | 1 | .005 | 67
Bread | 8 | 2 | .048 | 603
Butter | 1 | 2 | ... | 217
Indian pudding: | | | |
Cornmeal | 4 |\ | / .022 | 414
Molasses | 4 | \ 6 |/ .007 | 329
Butter | 1/2 | / |\ ... | 108
Skim milk | 2 0 |/ | \ .068 | 340
Coffee | ... | 3-1/2 | .010 | 410
|-----------+----------+---------+----------
Total | | 31-1/2 | .534 | 4,875
| | | |
_Supper._ | | | |
| | | |
Corned beef hash: | | | |
Corned beef, canned | 8 | 6 | .142 | 560
Potatoes | 8 | 1 | .009 | 162
Bread | 12 | 3 | .071 | 904
Butter | 2 | 4 | ... | 434
Apples | 12 | 1 | .003 | 191
Milk | 2 0 | 6 | .066 | 725
|-----------+----------+---------+----------
Total | | 21 | .291 | 2,976
|===========|==========|=========|==========
Total per day | | 84 | 1.142 | 13,627
|===========|==========|=========|==========
Total for one man | | 21 | .285 | 3,407
----------------------------+-----------+----------+---------+----------

In these menus the amount of milk has, as a rule, been taken as representing somewhere near the average consumption. The amount of milk can be increased in any of the menus given above either by substituting it to some extent for coffee or tea, or by using more milk and smaller quantities of meats, butter or eggs. Roughly speaking, 1 quart of whole milk could be substituted for half a pound of meat or eggs and the amount of nutrients would be the same, while a pint of milk would give as large a fuel value as 1-1/2 ounces of butter, and in addition considerable protein not furnished by the latter.

This replacement of meats by milk is illustrated in the following menu, in which a diet with a rather small quantity of milk is so changed as to include a much larger amount. Thus for breakfast in the modified ration a pint and a half of milk is made to take the place of half a pound of broiled steak. For dinner a quart of skim milk (or buttermilk) is called for, or a glass for each person unless some of it is used in the cooking. At the same time, 4 ounces less roast pork is required. In the same way a glass of whole milk is allowed each person for supper, or the bread can be made into milk toast and the most of the extra milk used in this way. This allows the canned salmon to be reduced 6 ounces.

MENU III.--_For family equivalent to 4 men at moderate exercise._

--------------------------+----------------------------------
| Weight of food.
|-----------------+----------------
Food materials. | With | With
| small | large
| amount | amount
| of milk. | of milk.
--------------------------+-----------------+----------------
| |
_Breakfast._ | Lbs. Oz. | Lbs. Oz.
| |
Bananas, apples, or pears | 0 12 | 0 12
Wheat preparation | 4 | 4
Milk | 8 | 8
Sugar | 2 | 2
Broiled sirloin steak | 1 4 | 12
Baked potatoes | 1 8 | 1 8
Hot rolls | 1 0 | 1 0
Butter | 2-1/2 | 2-1/2
Extra milk | | 1 8
| |
_Dinner._ | |
| |
Tomato soup | 1 12 | 1 12
Roast pork | 1 12 | 1 8
Mashed potatoes | 1 4 | 1 4
Turnips | 8 | 8
Apple fritters: | |
Apples | 8 | 8
Flour | 2 | 2
1 egg | 2 | 2
Lard | 1-1/2 | 1-1/2
Bread | 8 | 8
Butter | 2 | 2
Extra skim milk | | 2 0
| |
_Supper._ | |
| |
Canned salmon | 1 6 | 1 0
Potatoes | 12 | 12
Bread | 8 | 8
Butter | 2 | 2
Berries, canned or fresh | 8 | 8
Extra milk | | 2 0
--------------------------+-----------------+-----------------

_Cost, protein, and fuel value of the above._

-----------------------------+-------------+--------------+------------
| Cost. | Protein. | Fuel
| | | Value.
-----------------------------+-------------+--------------+------------
| | |
_With small amount of milk._ | Cents. | Pounds. | Calories.
| | |
| | |
Breakfast | 48 | .39 | 5,300
Dinner | 51 | .39 | 5,800
Supper or lunch | 33-1/2 | .34 | 3,200
|-------------+--------------+------------
Total per day | 132-1/2 | 1.12 | 14,300
|=============|==============|============
Total for one man | 33 | .28 | 3,575
|=============|==============|============
| | |
_With large amount of milk._ | | |
| | |
Breakfast | 43 | .36 | 5,270
Dinner | 47-1/2 | .41 | 5,400
Supper or lunch | 34-1/2 | .34 | 3,600
|-------------|--------------|------------
Total per day | 125 | 1.11 | 14,270
|=============|==============|============
Total for one man | 31 | .28 | 3,567
-----------------------------+-------------+--------------+------------

Menus VI and VII, following, are intended to illustrate how nourishing food can be procured in sufficient quantities and moderate variety at a cost of not over 16 cents per day. The cost to the farmer would be much less, since these menus call for considerable amounts of milk, which is hardly worth more than one-half or one-third as much on the farm as it costs in the towns and cities. Coffee has not always been indicated, but can be introduced for any meal at a cost of from 1/2 to 1-1/2 cents per cup, according to how much coffee is used in making the infusion, and how much sugar, milk, and cream are added.

It is, of course, not important that each meal, or the total food of each individual day, should have just the right amount of nutrients, or that the proportions of protein and fuel ingredients should be exactly correct so as to make the meal or day's diet well balanced. The body is continually storing nutritive materials and using them. It is not dependent any day upon the food eaten that particular day. Hence an excess one day may be made up by a deficiency the next or _vice versa_. Healthful nourishment requires simply that the nutrients as a whole, during longer or shorter periods, should be fitted to the actual needs of the body for use.

MENU IV.--_For family equivalent to 4 men at moderate muscular work._

----------------------------+-----------+----------+---------+----------
| | | | Fuel
Food materials. | Weight. | Cost. | Protein.| Value.
----------------------------+-----------+----------+---------+----------
| | | |
_Breakfast._ |Lbs. Oz. | Cents. | Pounds. | Calories.
| | | |
Bananas, 4 (or grapes, | | | |
1 pound) | 1 4 | 6-1/2 | .009 | 362
Breakfast cereal | 4 |\ | / .031 | 421
Milk | 6 | > 3 |< .012 | 122
Sugar | 2 |/ | \ ... | 232
Mutton chops | 1 4 | 20 | .165 | 1,812
Potatoes | 1 0 | 1-1/2 | .018 | 325
Butter | 3 | 6 | ... | 653
Rolls | 12 | 4 | .077 | 1,148
Coffee | ... | 3-1/2 | .010 | 410
|-----------+----------+---------+---------
Total | | 44-1/2 | .322 | 5,485
| | | |
_Dinner._ | | | |
| | | |
Tomato Soup | 2 0 | 12 | .036 | 370
Roast pork | 2 8 | 32 | .353 | 3,350
Potatoes | 1 4 | 1-1/2 | .022 | 406
Turnips | 8 | 1 | .005 | 67
| | | |
Tapioca pudding: | | | |
Tapioca | 3 |\ | / .001 | 310
Apples | 1 0 | \ |/ .004 | 255
Sugar | 2 | / 7 |\ ... | 232
Cream | 4 |/ | \ .006 | 228
Coffee | ... | 3-1/2 | .010 | 410
|-----------+----------+---------+----------
Total | | 57 | .437 | 5,628
| | | |
_Supper._ | | | |
| | | |
Milk toast: | | | |
Milk | 2 0 |\ | / .066 | 650
Bread | 1 2 | \ 18 |/ .107 | 1,356
Butter | 4 | / |\ ... | 869
Cornstarch | 2 |/ | \ ... | 238
Sliced cold pork | 8 | 6 | .071 | 670
Fried potatoes: | | | |
Potatoes | 8 |\ 1 |/ .009 | 162
Lard | 1/2 |/ |\ ... | 132
Cake | 6 | 4 | .026 | 619
Coffee or tea | ... | 3-1/2 | .010 | 410
|-----------+----------+---------+----------
Total | | 32-1/2 | .289 | 5,096
|===========|==========|=========|==========
Total for day | | 134 | 1.048 | 16,209
|===========|==========|=========|==========
Total for one man | | 33-1/2 | .262 | 4,052
----------------------------+-----------+----------+---------+----------

MENU V.--_For family equivalent to 4 men at moderate muscular work._

----------------------------+-----------+----------+---------+----------
| | | | Fuel
Food materials. | Weight. | Cost. | Protein.| Value.
----------------------------+-----------+----------+---------+----------
| | | |
_Breakfast._ |Lbs. Oz. | Cents. | Pounds. | Calories.
| | | |
Baked apples | 2 0 | 2 | .008 | 510
Boiled hominy | 8 |\ | / .041 | 823
Milk | 10 | > 4-1/2 |< .020 | 202
Sugar | 3 |/ | \ ... | 350
Broiled sirloin | 10 | 11 | .099 | 650
Potatoes | 8 | 1 | .009 | 162
Muffins: | | | |
1 egg | 4 |\ 5 |/ .032 | 162
2 cups flour | 8 |/ |\ .057 | 820
Butter | 2 | 4 | ... | 435
Coffee | ... | 3-1/2 | .010 | 410
|-----------+----------+---------+----------
Total | | 31 | .276 | 4,524
| | | |
_Dinner._ | | | |
| | | |
Tomato soup | 2 0 | 6 | .036 | 370
Veal stew, shoulder | 2 0 | 20 | .332 | 1,350
Potatoes | 3 0 | 4-1/2 | .054 | 975
Apple dumpling: | | | |
1 egg | 2 |\ | / .016 | 81
4 apples | 1 8 | \ 8 |/ .006 | 382
1/2 cup lard | 4 | / |\ ... | 1,055
1 cup flour | 4 |/ | \ .028 | 410
| | | |
Sauce for dumpling: | | | |
Butter | 1 |\ 3 |/ ... | 217
Sugar | 4 |/ |\ ... | 465
Bread | 12 | 3 | .071 | 904
Butter | 1 | 2 | ... | 217
Coffee or tea | ... | 3-1/2 | .010 | 410
|-----------+----------+---------+---------
Total | | 50 | .553 | 6,836
| | | |
| | | |
_Supper or lunch._ | | | |
| | | |
Dried canned corned beef | 8 | 6 | .142 | 560
Potato croquette | 8 | 1 | .009 | 162
Biscuit | 12 | 4 | .070 | 1,297
Butter | 1-1/2 | 3 | ... | 325
Oranges, 4 | 1 4 | 7 | .007 | 400
Skim milk | 1 6 | 2 | .046 | 234
|-----------+----------+---------+----------
Total | | 23 | .274 | 2,978
|===========|==========|=========|==========
Total for day | | 104 | 1.103 | 14,338
|===========|==========|=========|==========
Total for one man | | 26 | .275 | 3,585
----------------------------+-----------+----------+---------+----------

MENU VI.--_For family equivalent to 4 Men at moderate muscular work._

MENU VII.--_For family equivalent to 4 men at moderate muscular work._

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Public School Domestic ScienceChapter IX: Preparing Food (4)

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