Chapter VIII: Part 8

Mix the peanut butter with I cupful of milk. Heat 2 cupfuls of milk in a double boiler. Cook the celery in the water until the vegetable is tender. Add the grated potato, cook, and stir until the mixture is thickened. Then add it to the hot milk. Also add the peanut butter mixture and seasoning. Heat until it is hot. Beat with a Dover egg beater. Serve hot.

Dried celery leaves may be used instead of fresh celery.

QUESTIONS

Mention the nutrients contained in the food materials of Bean Roast and Peanut Butter Soup. Discuss the value of each nutrient.

Calculate the cost of Bean Roast. How many persons will it serve?

How many persons will one pound of chopped beef serve? Estimate the difference in cost of one serving of Bean Roast and of Chopped Steak.

What is the purpose of grated potato in Peanut Butter Soup? What substance could be substituted for the grated potato? State the method of mixing and cooking if the substitution were made.

RELATED WORK

LESSON LXXV

COST OF FOOD

FOODS DIFFER GREATLY IN COST.--One pound of rice costs much less than one pound of beefsteak. One cut of meat may cost less per pound than another. Twenty-five cents buys much less in weight of sweetbreads than of beefsteak.

Many factors other than difference in cost must, however, be taken into consideration when determining the value of foods.

COST OF FOOD IN RELATION TO NUTRITIVE VALUE.--Foods differ in nutritive value per pound. One pound of dried split peas contains more than three times as much nutriment as one pound of fresh peas. The nutritive value of a pound of sweetbreads is much less than that of a pound of beefsteak.

COST OF FOOD IN RELATION TO REFUSE.--Although one cut of meat may sell for more than another, the higher priced one may be cheaper because there is less waste. In most localities flank steak costs more per pound than shoulder steak; yet flank steak is the cheaper meat because it is all edible, while there is about one fifth waste in most shoulder steak. One pays for some refuse even when purchasing eggs.

COST OF FOOD IN RELATION TO SEASON.--Most foods are higher in price when out of season. Strawberries may cost seventy-five cents per quart in February and twenty-five cents in the spring or summer months. An unseasonable food is invariably expensive.

COST OF FOOD IN RELATION TO WEIGHT.--Food labels often contain valuable information. The weight of the contents of a package, can, or bottle, and sometimes the composition of food appears on them.

Packages, bottles, and cans of equal size do not always contain the same quantity of foods. The shape or thickness of a container also affects the quantity of its contents. By examining labels and noting weight and composition, the price and quality of one brand of foods may be compared with another.

Household scales are useful in checking up the weight of foods, such as meats, fats, and vegetables. By weighing foods after they have been purchased, a housekeeper can determine if a dealer is giving her that for which she pays.

LESSENING THE COST OF FOODS.--There are many things, then, that the thrifty buyer should take into consideration when purchasing foods. It is one of the obligations of a woman who purchases and plans the foods for a family to be careful of expense. The following statement concerning thrift is both forceful and true:

"It is not beneath the dignity of any family to avoid useless expenditure no matter how generous its income, and the intelligent housekeeper should take as much pride in setting a good table, at a low price, as the manufacturer does in lessening the cost of production in his factory." [Footnote 56: _United States Department of Agriculture_, Farmers' Bulletin 391, "Economical Use of Meat in the Home," p. 43.]

CALCULATION OF THE COST OF FOOD.--In counting the cost of foods, it is necessary to know not only the price per pound, quart, dozen, or package, but the measurement in cupfuls of the given weight. Most of the data for the list given below can be obtained from labels on the containers and from the notes on the weights and measures of various foods prepared from the "Questions" of this text. The dashes indicate that data are not required. The cost should be calculated to four decimal places.

FOODS COST MEASURE COST PER COST PER COST PER
PER IN CUPFUL TABLE- TEA-
POUND, CUPFULS SPOONFUL SPOONFUL
QUART, OF
ETC. POUND,
QUART,
ETC.

Apricots (dried) ----- ----- Baking Powder ----- ----- Beans, dried ----- ----- Butter Butter Substitute Cheese ----- ----- Cocoa ----- ----- Coffee Heaping ----- Table- spoonful Corn-meal ----- ----- Corn-starch ----- Cream of Wheat ----- ----- Cream ----- Currants ----- ----- (dried) Eggs (see ----- One ----- Experiment 41 Flour, white ----- Flour, whole wheat ----- ----- Flour, graham ----- ----- Gelatine ----- Lard ----- Macaroni ----- ----- Meat, chopped ----- ----- Milk ----- ----- Potatoes ----- One ----- ----- potato Prunes (dried) ----- ----- Raisins (dried) ----- ----- Rice ----- ----- Rolled Oats ----- ----- Salt ----- Split Peas ----- ----- Sugar, brown ----- ----- Sugar, granulated ----- ----- Sugar, loaf One ----- ----- lump Sugar, powdered ----- ----- Tapioca ----- ----- Tea ----- Vanilla ----- ----- ----- Vegetable Oil ----- Wheatena ----- -----

LESSON LXXVI

COOKING AND SERVING A BREAKFAST

Cook and serve a breakfast. The following menu is suggested: Oranges or Baked Apples Goldenrod Eggs Baked Mush with Honey or Marmalade Cocoa

Follow the English or family style of serving. Serve the breakfast with or without a maid.

Calculate the cost of the meal. In determining the cost, use the data from the previous lesson for the staple materials. The cost of fresh foods such as oranges or apples may be secured from the one who did the marketing or from the grocer's statement.

LESSON LXXVII

REVIEW: MEAL COOKING

MENU

Cereal with Fruit Poached Egg on Toast

See Lesson XIV for suggestions regarding the preparation of the Lesson.

LESSON LXXVIII

HOME PROJECTS [Footnote 57: See Lesson IX]

SUGGESTIONS FOR HOME WORK.--Set the table for the evening meal each day.

Cook at least one tough cut of meat each week.

Suggested Aims:

(1) To lay the cloth smooth and straight.

(2) To place the dishes in a neat and orderly way on the table.

(3) To make as few trips as possible from the cupboard to the dining table.

(4) To plan the entire number of dishes, knives, forks, spoons, and other things needed during the meal, and then place these on the dining table or other suitable place where they may be conveniently obtained when the meal is being served.

(5) To prepare the tough meat so that it is tender, moist, and tasty.

(6) To determine the cost of meat.

DIVISION SEVEN

HEALTH AND GROWTH-PROMOTING FOODS,--RICH IN VITAMINES

LESSON LXXIX

VITAMINES--VEGETABLES OF DELICATE FLAVOR

VITAMINES.--In determining the proper diet for perfect nourishment, scientists long since came to the conclusion that the body needed a certain quantity of carbohydrates, fats, protein, ash, and water. They were all agreed that all these foodstuffs needed to be represented in the foods making up a day's diet. Scientists also found that these foodstuffs must exist in a certain proportion in a day's food,--that there should be enough of each of the foodstuffs to meet the needs of the body. A diet made up of foods in which all the foodstuffs were represented in the proper proportion was termed a _balanced ration_.

Investigations of recent years, however, show that these foodstuffs alone do not afford perfect nourishment. Much valuable scientific work is being done on the question of adequate diet. It is found that _certain substances_ contained in foods in small amounts are absolutely essential in diet. When animals are fed foods containing only the foodstuffs mentioned above and none of these other substances, they cease growing, become diseased, and eventually die.

These materials so necessary to the growth and maintenance of animal life are termed _Vitamines_ by some authorities. There are three classes of Vitamines, called _Fat-soluble A_, _Water-soluble B_, and _Water-soluble C_. It is now believed that there is at least one more vitamine.

Although vitamines exist in foods only in minute quantities it is necessary to use foods containing all the kinds of vitamines to promote growth and to keep in health.

Fat-soluble A, especially with certain minerals, is thought to prevent rickets and a disease of the eye called xerophthalmia. During the war, because of inadequate diet, many cases of these diseases developed in Europe.

Water-soluble B is called the _anti-neuritic vitamine_ because it is necessary to prevent a disease called polyneuritis or beri-beri (see _Polished and Unpolished Rice_).

Water-soluble C is called the _anti-scorbutic vitamine_ because it is necessary to prevent a disease called scurvy.

FOODS CONTAINING FAT-SOLUBLE A are _milk_, _eggs_, and _leafy vegetables_. Leafy vegetables include: spinach, lettuce, celery tops, beet tops, Swiss chard, collards, cabbage, Brussels sprouts, and onions. Milk products, such as butter and cheese, and cod-liver oil also contain fat-soluble A. It is also thought to be present in certain vegetables such as carrots, which are not leafy vegetables. Not all fat foods contain fat- soluble A. It does not exist in the vegetable oils.

It has been demonstrated that foods rich in fat-soluble A, especially milk, eggs, and leafy vegetables, are most essential in diet. According to McCollum, dry leaves contain 3 to 5 times as much total ash as do seeds; the former are also especially rich in the important elements calcium, sodium, and chlorine, in which the seed is poorest. Hence leafy vegetables not only abound in the growth-promoting vitamine but in certain essential minerals. Cereals, root vegetables, and meat need to be supplemented with milk and leafy vegetables. Because milk, eggs, and leafy vegetables are so valuable and essential in diet, these foods have been termed _protective foods_. Fresh milk contains fat-soluble A and a small quantity of water-soluble B and water-soluble C. Its value as a food has been previously discussed. Doubtless the leafy vegetables are not as generally and as constantly used as they should be. Root vegetables and cereals seem to be a much more popular form of vegetable food. The pupil should realize the importance of these foods and when possible explain their use in her home. Learning to prepare leafy vegetables so as to retain their nutriment and to make them appetizing would doubtless do much in promoting their use.

FOODS CONTAINING WATER-SOLUBLE B.--Water-soluble B is more widely distributed in foods than is fat-soluble A. It occurs for the most part, however, in vegetable foods. Plants containing this vitamine include seeds, root, stem, and leafy vegetables. Whole grains, legumes, spinach, cabbage, potatoes, carrots, onions, turnips, beets, and tomatoes and all other commonly used vegetables contain water-soluble B. It is thought that the germ of whole grains, rather than the bran, furnishes water-soluble B. Compressed yeast contains some of this vitamine, but none of the other two.

FOODS CONTAINING WATER-SOLUBLE C include both animal and vegetable foods, but fresh fruits and green vegetables contain the largest quantity. Orange juice, lettuce, cabbage, and spinach are valuable sources of this vitamine. Milk and meat contain only a very small quantity of water- soluble C.

SAVING THE NUTRIMENT AND FLAVOR.--It was mentioned in _Suggestions for Cooking Fresh Vegetables_ that a saving of ash in vegetables meant a saving of both nutriment and flavor. If vegetables of delicate flavor are to be made tasty, it is especially necessary to lose none of the ash constituents. Note that in the methods of cooking the vegetables of delicate flavor in this lesson that either the vegetables are cooked in such a way that no moisture needs to be drained from them, or the vegetable stock drained from them is used in making sauce for the vegetable. By these methods both nutriment and flavor are retained.

SPINACH

1 pound or 1/2 peck spinach 1/2 tablespoonful salt 1/8 teaspoonful pepper 2 tablespoonfuls butter

If the spinach is at all wilted, place it in cold water until it becomes fresh and crisp. Cut off the roots, break the leaves apart, and drop them in a pan of water. Wash well, and then lift them into a second pan of water; wash again, and continue until no sand appears in the bottom of the pan. Lift from the water, drain, and place in a granite utensil, and add the seasoning. Steam until tender (usually about 30 minutes). Add the butter, cut the leaves with a knife and fork. Turn into a hot dish and serve at once.

Spinach is most pleasing if served with a few drops of vinegar or a combination of oil and vinegar. If desired, the pepper may be omitted and 1 tablespoonful of sugar added. Spinach may also be garnished with slices of hard-cooked eggs, using 2 eggs to 1/2 peck of spinach.

Spinach may be cooked directly over the flame, as follows: wash the spinach as directed above. Then drain, and place in a saucepan or casserole. Do not add water unless the spinach is old. Add the seasoning, cover, and cook for 10 minutes, pressing down and turning over the spinach several times during the cooking. Cut with a knife and fork in the saucepan or casserole. Add the butter, and simmer for 5 minutes. Serve at once.

SCALLOPED SPINACH WITH CHEESE

1 pound spinach 1 cupful thick White Sauce 1/2 cupful cheese, cut in pieces 2 to 3 hard-cooked eggs, sliced 2 cupfuls buttered bread crumbs

Wash the spinach and cook it by either of the methods given above. Season it with 1/2 tablespoonful of salt.

Drain the moisture from the cooked spinach. Use this liquid combined with milk for the liquid of the White Sauce. Season the sauce with 1/2 teaspoonful of salt and add the cheese to it. Stir the mixture until the cheese is blended with the sauce.

Divide the spinach, sauce, and eggs into 2 portions and the bread crumbs into 3 portions, as directed for Scalloped Corn. Place a layer of crumbs in a baking-dish, add a layer of spinach, sauce, and eggs. Add another layer of each material and finally the third layer of crumbs. Bake in a moderate oven until the materials are heated and the crumbs browned. Serve hot.

DRIED CELERY LEAVES [Footnote 58: The stems of celery from which the leaves are cut, should be utilized. They may be used in a salad or cooked and served with White Sauce as Creamed Celery. If the vegetable is cooked, it should be steamed or cooked in a small quantity of boiling water. In case the latter method is followed, the celery stock should be combined with milk and used in the preparation of the White Sauce.]

Wash celery leaves and remove the stems. Place the leaves on a platter or granite pan, cover with cheese-cloth, and set aside to dry. When perfectly dry, crumble the leaves and place them in a covered jar. Use for flavoring soups and stews.

QUESTIONS

In what kind of soil does spinach grow?

What is the advantage of using two pans in washing spinach?

What is the advantage of cooking in steam green vegetables of delicate flavor?

If green vegetables are cooked in water, what is the advantage in using a small, rather than a large quantity of water?

What is the price of spinach per pound or peck? How many persons does one pound or peck serve?

What is the price of celery per bunch?

What vitamines are present in spinach and celery leaves and stems?

LESSON LXXX

VITAMINES--VEGETABLES OF STRONG FLAVOR

THE EFFECT OF COOKING AND DRYING VITAMINE-RICH FOODS.--Since vitamines are so essential in food, the effect of cooking and drying upon the vitamine content of a food needs to be considered. There has been some difference of opinion regarding this matter. Indeed, the question of whether or not vitamines of all vitamine-rich foods are destroyed by cooking and drying has not been determined. It is thought, however, that fat-soluble A may be destroyed in part by cooking at boiling temperature and that prolonged cooking may almost entirely destroy it.

Water-soluble B is thought to be little affected by ordinary home cooking processes. But when foods containing it are heated above boiling temperature, as in commercial canning and cooking in the pressure cooker, the vitamine is believed to be partially or completely destroyed. It is thought the water-soluble B vitamine present in foods is destroyed by cooking them in water to which baking soda or any alkali is added.

Water-soluble C is decidedly affected by heat. Vegetables cooked for even twenty minutes at boiling temperature lose much of their usefulness in preventing scurvy. It is thought, however, that very young carrots cooked for a short time, and canned tomatoes, contain water-soluble C. Drying also destroys to a great extent the anti-scorbutic effect of foods containing water-soluble C. Most dried vegetables and fruits have been found valueless in checking scurvy.

Since there is no question about the vitamine content of uncooked vegetables, the use of salads containing lettuce and raw vegetables such as cabbage and carrots should find favor. Spinach is a valuable food not only because it

contains vitamines, but because it is rich in iron. Young beet tops so often discarded contain too much valuable material to be wasted.

NUTRIMENT _VERSUS_ FLAVOR.--If vegetables of strong flavor are cooked carefully in a large quantity of boiling water (at least 4 quarts), a mild flavor results, but much of the ash is lost. If vegetables are steamed there is little loss of ash but the strong flavor is retained. In the cooking of cabbage, for example, investigation has shown that almost four times as much ash may be lost by boiling as by steaming.

In the cooking of such vegetables as cabbage and onions the question arises: Is it better to steam them and thus lose little nutriment but preserve the strong flavor; or to boil them in much water and thus lose much nutriment but secure delicate flavor? If strong cabbage flavor is not distasteful, steam it or cook it in a small quantity of water by all means. If delicate cabbage flavor is much more pleasing, cook it in much water. Onions have such a strong flavor that most housekeepers prefer to sacrifice nutriment for flavor.

CREAMED CABBAGE (Cooked in Much Water)

A head of cabbage should be cut into quarters and placed in cold water. If it is wilted, it should remain in the water until freshened. Cook the cabbage uncovered from 15 to 25 minutes in a large quantity of boiling water (1 teaspoonful of salt to I quart of water). The time depends upon the age of the cabbage. Drain well. With the knife and fork cut the cabbage in the saucepan. (Do not discard the core of young cabbage since it contains valuable nutrients.) Mix with White Sauce, using two parts of cabbage to one of White Sauce. Heat and serve (see _Creamed and Scalloped Vegetables_).

_Scalloped Cabbage_ may be prepared by placing creamed cabbage in a baking-dish, covering with Buttered Crumbs and baking until the crumbs are brown.

Instead of using White Sauce with the cabbage, butter (or substitute), pepper, and more salt (if required) may be added. Use 1 tablespoonful of butter (or substitute) to each pint of cabbage.

CABBAGE (COOKED IN LITTLE WATER)

Clean cabbage, then cut or chop both the leaves and core. Cook in a _small quantity_ of boiling water from 15 to 25 minutes. The small quantity of stock which remains after cooking should be served with the vegetable to which butter (or substitute) and seasonings are added.

The stock may also be drained from the cabbage and used in making White Sauce in which the vegetable is served.

CREAMED CABBAGE (STEAMED)

Cut and clean cabbage as directed above. Place in a granite utensil and steam until tender (usually about 45 minutes). Cut the leaves and add White Sauce as directed above.

ONIONS (COOKED IN MUCH WATER)

1 pound onions 1/2 cupful milk 1 to 2 tablespoonfuls butter 1/2 teaspoonful salt Pepper

Peel and wash the onions; then cook uncovered in a large quantity of boiling salted water; change the water at the end of 5 minutes and again in 10 minutes; cook until tender. Drain; add milk and seasonings and cook until the milk is hot.

NOTE.--It is advisable to save the water drained from onions, boil it down, and use it in soups, stews, or hash for flavor.

Onions may also be served with White Sauce, or they may be scalloped, _i.e._ cut into quarters, placed in a baking-dish, covered

with White Sauce and Buttered Crumbs, and then browned in the oven.

The stain and odor may be kept from the hands if onions are held under water when peeled.

If onions are cooked uncovered in a _large quantity of gently boiling water in a well-ventilated kitchen_, not much odor is noticed. The fireless cooker, however, provides satisfactory means of cooking onions without the disagreeable odor (see Lesson XXII). Place the onions in a large quantity of water and boil for 5 minutes. Then cook in the fireless cooker from 2 to 8 hours, according to the size and the age of the onions, and the type of cooker.

QUESTIONS

Compare the three methods of cooking cabbage given in this lesson. State the advantages and disadvantages of each.

Why should the core or thick stem of cabbage be used as food?

What is the price per pound of cabbage? What is the weight of one cabbage of average size? Give suggestions for selecting a cabbage.

Why should onions be peeled under water?

What is the purpose of changing the water twice in cooking onions?

Why is it advisable to save the water drained from onions and use it in soups and other foods?

What is the price per pound of onions? How many persons will one pound of onions serve?

LESSON LXXXI

SALADS (A)

PREPARATION OF A SALAD.--A well-prepared salad is a good food. It is necessary, however, to prepare it so that it may be pleasing in appearance as well as in taste. The green vegetables used for salads should be crisp, cold, and dry when served. If several food materials are used, the flavors should blend. Have the salad dressing well seasoned, and its ingredients well proportioned. Add the dressing to a salad just before serving.

LETTUCE FOR SALAD

Either leaf or head lettuce forms a part of almost all salads. It is often used as a bed for a salad, or as a border. For the latter purpose, leaf lettuce should be used and cut into strips with the scissors. Keep lettuce in a cold place; separate the leaves, and place them in cold water until crisp and fresh. Wash and look over carefully to see that no insects cling to them. Shake the water from the leaves or place them in a cloth bag or a wire basket. Then place the bag or basket in the refrigerator to drain. The leaves may also be dried with a towel.

Lettuce served with French Dressing makes a plain but pleasing salad. When lettuce is used as a bed or border for a salad, it should be eaten and not left to be turned into the garbage can.

FRENCH DRESSING

Clove of garlic _or_ Slice of onion 1 teaspoonful salt 6 tablespoonfuls salad oil half teaspoonful paprika 2 tablespoonfuls vinegar or lemon juice

Rub a bowl with the clove of garlic or slice of onion. Add the remainder of the ingredients, and stir until well blended. More vinegar or lemon juice may be used, if desired. Chopped parsley or mint may be added.

Some find it convenient to put the materials for French Dressing in a bottle or jar and mix the ingredients by shaking the bottle.

For Fruit Salads, the addition of 1 tablespoonful of sugar and 1 teaspoonful of lemon juice to the French Dressing recipe above makes a pleasing flavor. Celery salt is thought by some to improve the flavor. From a quarter to a half teaspoonful may be added.

COLESLAW

3 cupfuls shredded cabbage 1/2 teaspoonful salt 1/2 teaspoonful mustard Cayenne 1 teaspoonful sugar 1 egg or 2 egg yolks 1/2 cupful milk 2 teaspoonfuls butter or substitute 1/4 cupful vinegar

Heat the milk in a double boiler. Beat the eggs, add the dry ingredients. Then add the milk to them. Return the mixture to the double boiler and cook as a custard (see _Soft Custard_). Remove from the hot water, add the fat and vinegar, and _at once_ strain over the cabbage. Set aside to cool. Serve cold.

CARROT AND CABBAGE SALAD

1 medium-sized carrot 2 cupfuls cabbage 1/2 cupful roasted peanuts French or Cream Salad Dressing

Clean and scrape the carrot. Wash the cabbage. Put the carrot (uncooked), cabbage, and peanuts through the food chopper. Mix with French or Cream Salad Dressing. Add more seasoning if necessary. Serve at once.

QUESTIONS

Explain why it is necessary to dry the salad materials before adding the salad dressing.

Give at least three different vegetable mixtures that would be palatable and pleasing if served with French Dressing.

How is cabbage cleaned? How should it be cut for salad?

When is the dressing usually added to salads? When is the dressing added to the Coleslaw? Give the reason for this exception.

What is the purpose of the egg in this salad dressing? What could be substituted for the egg? Give the method of preparation if this substitution were made.

What is the price per pound of leaf lettuce? Of head lettuce per pound or per head? What is the average number of leaves in a pound?

What materials in Carrot and Cabbage Salad contain vitamines? State the kind of vitamine present in each material.

LESSON LXXXII

SALADS (B)

STUFFED EGGS

Cut hard-cooked eggs into halves crosswise. Remove the yolks, mash them, and for each egg add the following ingredients:

1 tablespoonful chopped chicken, ham, or other meat Dash salt 1 teaspoonful vegetable oil or melted butter 6 drops vinegar 1/8 teaspoonful mustard Cayenne

Mix the ingredients. Refill the whites with the yolk mixture. Serve the stuffed eggs on lettuce leaves.

The chopped chicken or meat may be omitted from the egg mixture, or a little chopped pickle or olive or cheese may be used instead of the meat. Salad dressing may be served with Stuffed Eggs.

CREAM SALAD DRESSING

3 tablespoonfuls butter _or_ substitute 4 tablespoonfuls flour 2 tablespoonfuls sugar Pepper 1 to 2 eggs l 1/2 teaspoonfuls salt 1/2 teaspoonful mustard 1 1/2 cupfuls milk (sweet _or_ sour) 1/2 cupful vinegar

Make a sauce of the fat, flour, and milk. Beat the eggs, add the seasonings. Add the first mixture gradually to the egg mixture and cook over hot water as a custard (see _Soft Custard_). Add the vinegar, strain. Cool before serving.

Less mustard may be used, if desired.

BANANA SALAD

Peel and scrape bananas. Place them on lettuce leaves or surround with a border of shredded lettuce. Cover with Cream Salad or Mayonnaise Dressing and sprinkle chopped peanuts or California walnuts over them. Serve at once.

Banana Salad may be varied by serving it with Cream Salad Dressing to which peanut butter is added,--(1/2 cupful salad dressing and 1/4 cupful peanut butter). Do not use the chopped peanuts with this combination. A mixture of sliced apples and bananas served with the peanut butter dressing makes a pleasing salad.

QUESTIONS

Name the food materials contained in the above recipes which contain vitamines. What kind of vitamines does each contain?

Give two methods of hard-cooking eggs (see _Hard-cooked Eggs_).

In Stuffed Eggs what meats could be substituted for chopped chicken or ham?

What material could be substituted for one of the eggs in Cream Salad Dressing?

If yolks of eggs are used in Cream Salad Dressing, how many should be substituted for two whole eggs?

Why should bananas be scraped?

Why should they be served at once after preparing?

LESSON LXXXIII

CLASSIFICATION OF THE FOODSTUFFS

Substances that nourish the body may be classified as follows:

/ (_a_) Starch
/ Carbohydrates \ (_b_) Sugar
Energy Givers | Fats
\ Protein

[Footnote 59: Carbohydrates also include cellulose. But because cellulose does not yield any appreciable amount of energy, it is not listed with starch and sugar.]

/ Complete Proteins
/ Protein
Body Builders \ Incomplete Proteins
\ Ash

/ Ash
Body Regulators | Water / (_a_) Fat-soluble A
\ Vitamines | (_b_) Water-soluble B
\ (_c_) Water-soluble C

[Footnote 60: "So little is known regarding the chemical composition of vitamines that it is difficult to classify them. Since the three food essentials termed as fat-soluble A, water-soluble B, and water-soluble C are individual substances and very different in character, it may be that they will be classified later as three separate foodstuffs. It could then be said that there are eight foodstuffs."]

Make lists of foods rich in:

(1) Water. (2) Ash. (3) Carbohydrates. Subdivide foods rich in carbohydrates, into foods rich in (_a_) sugar, (_b_) starch, (_c_) cellulose (_i.e._ bulky foods). (4) Fats. (5) Protein. Indicate those foods that contain _complete_ proteins and those that contain _incomplete_ proteins. (6) Vitamines. Subdivide foods rich in vitamines into foods rich in fat-soluble A, water-soluble B, water-soluble C.

Explain why certain foods are contained in two or more lists.

RELATED WORK

LESSON LXXXIV

SELECTING FOOD

MARKETING _VERSUS_ TELEPHONING.--Visits to food markets or grocery stores are most essential, especially if one is learning to buy. It is first necessary to find desirable market places or stores,--those that are clean and reliable. Screened windows and doors, and adequate bins, boxes, jars, or other receptacles for storing foods are necessary in keeping foods clean. After one has found desirable places for marketing, it is well to become acquainted with desirable brands of staple canned or package goods. After this knowledge is gained such foods may be ordered by telephone, or by messenger with satisfaction.

But no matter how experienced the buyer, it is more satisfactory to select at markets perishable goods such as meat, fish, fruits, and vegetables that wilt readily. In certain cases where the housekeeper has such obligations or so many duties that a personal visit to markets is impossible, food must be purchased by telephone or messenger. Such a procedure, however, is usually followed at the sacrifice of economy and satisfaction in buying.

FRESH _VERSUS_ CANNED FOODS.--Fresh foods of good quality are generally more desirable both from the standpoint of flavor and nutriment than canned goods. When, however, fresh foods are unseasonable, their price may greatly exceed that of canned foods. A good rule to follow is to buy fresh foods when they are in season and the canned ones when fresh foods of reasonable price cannot be secured. The practice of buying perishable foods, especially fruits, when they are abundant and canning them for later use is thrifty.

To buy factory-canned fruits and vegetables when fresh winter fruits, such as cranberries, oranges, and apples, and root vegetables may be purchased is questionable both from the standpoint of economy and nutriment. It is often more economical to purchase dried rather than canned fruits. The former usually contain more food value per pound.

BULK _VERSUS_ PACKAGE GOODS.--Time spent in placing and sealing foods in packages and the cost of the containers make the price of package foods exceed those sold in bulk. Moreover, large packages usually cost more proportionately than small ones. On the other hand, package foods may be cleaner, require less handling, and are often much more inviting because of their attractive wrapping. It does not follow, however, that all foods sold in containers are cleaner than those sold in bulk. Unsanitary conditions sometimes prevail at factories where the foods are packed. It is a safe rule to buy in package form only those foods which cannot be washed or sterilized by cooking.

UNCOOKED _VERSUS_ COOKED FOODS.--Not only breads, cakes, certain cereals, and canned goods may be purchased ready cooked, but other foods, such as salads and puddings, may be bought in certain markets and stores. Such foods are much higher in price than those of equal quality prepared at home. The cost of labor, fuel, and "overhead expense" as well as of materials must be paid for by the purchaser. Unless one is engaged in business other than housekeeping or one's housekeeping duties are too arduous it is generally not wise to make a practice of buying cooked foods.

LARGE _VERSUS_ SMALL QUANTITIES.--It is usually wasteful to purchase perishable foods in large quantities. Fresh meats, perishable fruits such as berries, and green vegetables should be purchased only in quantities sufficient for immediate use. It is sometimes economical, as far as fuel and time are concerned, to buy enough fresh meat for two days' consumption, provided all of it can be cooked on the first day, and then used cold or merely reheated on the second day.

Unless storage space is limited, flour should not be purchased in less than 25 pound sacks. In less quantity than this it usually costs more per pound. It is wise for small families, however, to purchase flour and other grains in smaller quantities in the summer time since weevils may infest such food materials.

When a non-perishable food such as sugar, or any of the grains, sells for a fractional sum per pound, it is economical to buy several pounds so as not to add to the cost per pound. It is wiser, for example, to buy 2 pounds of dried beans at 12 1/2 cents per pound than one pound at 13 cents.

Semi-perishable foods such as eggs and fats can usually be purchased with satisfaction in quantities sufficient for a week. They should, of course, be stored in a cool place. Many persons find it economical to buy eggs in large quantities in the summer time and pack them in water glass for winter use.

Root vegetables and canned goods are cheaper when bought by the bushel and case. There must, however, be cool, dry storage space to make the purchase of the former in large quantities practical.

It is impossible to purchase certain foods for small families in small enough quantities for immediate consumption. A can of molasses, for example, is usually more than enough for use at one time. When this is the case, the greatest care should be exercised to store such foods carefully and to utilize them before they spoil.

Cooperative buying usually means a saving. Such foods as flour, potatoes, dried vegetables, sugar, apples, and dried fruits may be purchased by the barrel, box, or other measure. If several families jointly purchase such quantities of foods, the expense is reduced. It is also of advantage to buy from the producer. The middle man's profit is thus eliminated.

LESSON LXXXV

COOKING AND SERVING A LUNCHEON OR SUPPER

Cook and serve a luncheon or supper. The following menu is suggested:

Cream of Pea Soup--Croutons Macaroni and Cheese Lettuce Salad Bread and Butter Oatmeal Cookies Tea

Follow the English or family style of serving. Serve the luncheon or supper without a maid. Calculate the cost of the meal per person.

LESSON LXXXVI

REVIEW: MEAL COOKING

MENU

Chopped Steak Boiled or Steamed Potato Coleslaw Tea

See Lesson XIV for suggestions regarding the preparation of the lesson.

LESSON LXXXVII

HOME PROJECTS I [Footnote 61: See Lesson IX]

SUGGESTIONS FOR HOME WORK.--Prepare salads or other foods containing leafy vegetables at least twice a week.

Calculate the quantity of milk used by each member of your household.

SUGGESTED AIMS:

(1) To prepare salads which are both pleasing in appearance and tasty. (Make sure that they are properly seasoned.)

(2) To vary either the materials used in salad-making or the method of serving and preparing the same salad materials.

(3) If the vegetable is cooked, to prepare it in such a way that no nutriment is lost.

(4) To compare the quantity of milk used by each member of the family with the quantities suggested at the top of.

DIVISION EIGHT

FLAVORING MATERIALS: FOOD ADJUNCTS

LESSON LXXXVIII

FOOD ADJUNCTS--DISHES CONTAINING FOOD ADJUNCTS

FOOD ADJUNCTS.--Besides the foodstuffs there are edible substances called _food adjuncts_. These cannot be termed foods, as they do not perform the functions of such, but they give flavor to them and they may excite the secretion of the digestive juices, and thus aid in the digestion of real foods. For the most part, food adjuncts are contained in these classes of materials,--condiments, flavoring extracts, and beverages.

Condiments.--Seasoning materials and spices are called _condiments_. They are used with foods to give the latter a pleasing flavor. But condiments should be eaten in moderation. They are often used to cover up the flavor of inferior or poorly prepared foods and they are often used to excess in sauces. Highly seasoned sauces should be served only with foods that are insipid in taste, but valuable for their nutritive properties. Good foods, well cooked, have a flavor which needs little change. We should train ourselves to enjoy the natural flavor of foods, so that there is no craving for condiments.

_Salt_ may be classed both as a condiment and as a food (see _Ash_). When used in moderation, it has undoubted value in diet. It is used in many types of foods, especially meats and vegetables. The flavor of sweet foods such as cakes and sweet sauces is invariably improved by the addition of a small quantity of salt.

_Vinegar_ is an acid flavoring material prepared by fermenting apple or grape juice or other materials. It contains acetic acid.

_Cinnamon_ is a spice obtained from the inner bark of a small tree. Like most spices, it contains a volatile oil, i.e. an oil which evaporates. Cinnamon is sometimes adulterated with _cassia_, a spice prepared from the bark of the cassia tree which grows in China and Dutch West Indies. Cassia is similar to cinnamon in flavor.

_Cloves_ are the flower buds of an evergreen tree which grows in Brazil, Ceylon, and West Indies.

_Nutmeg_ is the dried kernel of a fruit which grows on a tree native to the Malay Archipelago.

_Ginger_ is the root of a tropical plant. It contains starch and oil of ginger.

_Mustard_ is prepared from the seed of mustard plants.

_Black pepper_ is obtained from the unripe berry of a tropical vine while _white pepper_ is prepared from the ripe berries. The latter is not as pleasing in flavor as black pepper and is more expensive. It is sometimes desired, however, because of its more pleasing appearance.

_Cayenne pepper_ is prepared from the dried ripe fruit of the Capsicum plant.

_Paprika_ is also prepared from the fruit of the Capsicum plant, but the seeds and stems of the fruit are removed. It is a much milder spice than cayenne pepper.

_Marjoram, savory_, and _thyme_ are the leaves of herbs used for flavoring.

FLAVORING EXTRACTS.--Alcoholic solutions of volatile oils derived from plants are termed flavoring extracts. By dissolving the vanilla bean and lemon and orange peel in alcohol vanilla, lemon, and orange extracts are prepared. Since volatile oils evaporate readily, especially when heated, flavoring extracts should be added, if possible, to cold foods.

BEVERAGES.--The stimulating materials contained in the common beverages,-- tea, coffee, cocoa, and chocolate,--are food adjuncts. [Footnote 62: _Caffeine_ is the stimulating material in coffee; _theine_, in tea; and _theobromine_, in cocoa and chocolate.] Except for the value of the water they contain, in carrying on the needs of the body, and for the small quantity of sugar and cream used with them, tea and coffee have no food value. But cocoa and chocolate are rather rich in food value (see _Cocoa and Chocolate_). These beverages contain both foodstuffs and food adjuncts.

CURRY OF KIDNEY BEANS

1 pint kidney beans 2 tablespoonfuls fat 1 onion 1 teaspoonful curry powder [Footnote 63: Curry powder is a mixture of various spices including turmeric and coriander-seed powders.] 1 teaspoonful salt 2 tablespoonfuls flour 1 pint tomatoes

Wash and soak the beans overnight. Boil gently until tender.

Brown the onion in the fat, then add the curry powder, salt, and flour, and proceed as for Tomato Sauce (see _Tomato Sauce_). Add the cooked beans to the mixture and cook all together for a few minutes. Serve hot.

_Chili con carni_ may be prepared by adding 1 pound chopped beef to the ingredients above and substituting chili powder for curry powder. If this change is made, brown the onion in the fat, then add the meat. Stir and cook until the meat loses its red color. Add the cooked beans and seasonings. Mix the flour with a small quantity of cold tomato. Add this and the remainder of the tomatoes to the meat mixture. Stir and cook for a few minutes. Serve hot.

SPICED BAKED APPLES

5 apples 5 tablespoonfuls sugar Water 1 lemon Whole cloves

Wash and core the apples. They may be pared if desired. Stick 2 or 3 whole cloves in each apple. Place the apples in a baking-dish, put 1 tablespoonful of sugar in the cavity of each apple, and a slice of lemon on the top. Add enough water to cover the bottom of the baking-dish. Cover, bake at 400 degrees F. until soft. Serve cold.

If the apples are very sour, more sugar should be used.

SAVORY TOAST

2 cupfuls canned tomatoes 1 cupful water 2 cloves 3 allspice berries 3 peppercorns 2 sprays parsley 2 tablespoonfuls fat 1/2 onion, sliced 3 tablespoonfuls flour 1/2 teaspoonful mustard 2 teaspoonfuls salt Dash cayenne 1/4 pound cheese 1 egg 8 slices toast

In a covered saucepan, cook the tomatoes, water, cloves, allspice berries, peppercorns, and parsley at simmering temperature for at least 15 minutes.

Brown the onion in the fat. Mix the flour, mustard, salt, and cayenne. Add these ingredients to the onion and fat. Mix well and add the cooked tomatoes. Stir and cook until the mixture reaches the boiling point, then strain. Add the cheese, stir and cook until the cheese is blended with the other ingredients.

Beat the egg, add a portion of the hot tomato mixture to it. Mix thoroughly and add it to the remainder of the tomato mixture. Stir and cook on the back of the range or over hot water until the egg is thickened. Pour over toast. Serve at once.

Canned tomato soup may be used instead of canned tomatoes. If this substitution is made, the cloves, allspice berries, peppercorns, and parsley should be omitted. For economy, the egg may be omitted. If no egg is used, the flour may be increased to 4 tablespoonfuls and the fat to 3 tablespoonfuls.

Compare this recipe with that for Tomato Sauce. In what ways are the ingredients and method of preparation similar? In what ways do they differ?

QUESTIONS

In which ingredients of the Curry of Kidney Beans and Spiced Baked Apples are the food adjuncts found?

Beans contain what ingredients that require long cooking?

What material can be added during cooking that will soften them (see _Cooking Dried Legumes_)?

What is the purpose of covering apples during baking? Why should they be baked in a slow oven (see _Suggestions for Cooking Fruits_)?

What kind of substance do all spices contain?

Why should spices be used in moderation?

Explain why flavoring extracts should be added, if possible, to cold foods.

Mention at least two forms in which the following spices may be purchased:

Cinnamon, cloves, nutmeg, ginger, mustard, and black pepper.

What materials in the recipe for Savory Toast are used merely for flavoring?

What materials are removed by straining? How is the flavor extracted from these materials before straining?

RELATED WORK

LESSON LXXXIX

SPENDING FOR FOOD

WHAT TO BUY.--Dr. Langworthy of the United States Department of Agriculture has listed foods into five groups and has advised that food from each group be used daily. The five groups follow:

" 1. Fruits and Vegetables.
2. Milk, Cheese, Eggs, Fish, Meat, Beans, Peas, Peanuts.
3. Cereals--Corn-meal, Oatmeal, Rice, Rye, Wheat, Flour, Bread.
4. Sugar, Sirups, Jelly, Honey, Candies.
5. Fats--Butter, Margarine, Cottonseed Oil, Olive Oil, Drippings, Suet,
Bacon,
Chocolate."

From studying the previous contents of this textbook the pupil will doubtless recognize in these groups foods to supply all the needs of the body. By following this plan of using some food from each group every day, the needs of the body will be supplied.

HOW MUCH TO SPEND FOR FOOD.--Any one no matter how ignorant or thoughtless can get rid of money. But it takes a wise person, one who understands values and quality, to get value received for money spent. Whether one is purchasing food for all the meals of a family or is only selecting a luncheon or one meal, it is desirable to spend money wisely.

The five food groups may serve as a basis for the purchase of foods. It has been suggested that each dollar used in buying foods be divided into 5 parts of 20 cents each.

"Out of every dollar spent use: [Footnote 64: From _United States Thrift Leaflet #15_.]

20 cents, _more or less_, for vegetables and fruits
20 cents, or _more_, for milk and cheese
20 cents, or _less_, for meat, fish, eggs, etc.
20 cents, or _more_, for bread and cereals
20 cents, or _less_, for sugar, fat, tea, coffee, chocolate,
flavoring"

NOTE.--Compare these groups of food with those given above. Note that the first division of money should be used for the foods of Group 1; the second and third divisions for the foods of Group 2; the fourth division for the foods of Group 3; and the fifth division for the foods of Groups 4 and 5.

According to Lucy H. Gillett of the Dietetic Bureau of Boston, when strictest economy is necessary, _one fourth_ of each dollar spent for food should be used to purchase bread and other grain products. The remainder of the dollar should be spent about equally for the groups of food mentioned above. If 25 instead of 20 cents is spent for cereal products, however, care should be taken to buy sufficient milk to meet the needs of each member of the family (see _Milk, an Invaluable Food_). This is especially necessary where there are young children in the family.

COMPARING THE COST OF FOODS.--The pupil should note that the different foods contained in the same groups differ in cost. One can economize by using the cheaper foods in the group or by using the more expensive only occasionally. If you find that fresh vegetables cost less than fruits, use the latter more sparingly than the former. Meats are more expensive than dried peas or beans and cheese, especially Cottage Cheese. Cottage Cheese or peas and beans in combination with milk or eggs may take the place of meat. A small quantity of meat may be combined with the dried legumes or cereals and a saving effected.

The third, fourth, and fifth groups contain energy-giving foods (see Divisions IV and V). Of the three groups of foods, cereals are by far the cheapest source of energy. A generous use of cereals is economical. In buying grains one gets much nutriment at little cost (when compared with other foods). If the food bills must be curtailed, use cereals generously and meat sparingly. Do not eat cereals, however, to the exclusion of the foods of the other groups. It is especially necessary to use milk and leafy vegetables with cereals. The latter are lacking in the fat-soluble A vitamine.

The fats included in Group 5 differ in cost. It is necessary to select these wisely in order to economize. A wise and economical use of fats is discussed previously.

PLANNING BEFORE BUYING.--It is not only an obligation but a necessity to waste no food. The bit of cereal left from breakfast, the crust of bread, and the scrap of meat represent money. They must be utilized.

The thrifty housekeeper sees to it that left-over food is properly cared for so that it need not be wasted because of spoilage. She covers food and stores it in a cool place. She uses it before it begins to spoil.

In order to buy wisely it is necessary to take account of the foods already in the house or in the garden. It is necessary to decide before going to market just what is needed to supplement the materials already on hand.

LESSON XC

COOKING AND SERVING A LUNCHEON OR SUPPER

Cook and serve a luncheon or supper. The following menu is suggested:

Salmon Timbale with White Sauce
Stuffed Baked Potatoes
Stewed or Scalloped Tomatoes
Bread and Butter
Prune Pudding with Top Milk

Analyze this menu. Is food from each of the groups given in lesson LXXXIX contained in it?

Follow the English or family style of serving. Serve the luncheon or supper without a maid. Calculate the cost of the meal per person.

LESSON XCI

REVIEW: MEAL COOKING

MENU

Cream of Tomato Soup
Cheese Pudding
Spiced Baked Apples

See Lesson XIV for suggestions regarding the preparation of the lesson.

LESSON XCII

HOME PROJECTS [Footnote 65: See Lesson IX]

SUGGESTIONS FOR HOME WORK.--If possible secure lists of foods purchased for use at your home during a week or a month. List each article and price in one of the five groups, viz.,

===================================================================== | Vegetables | Milk and | Meat, Fish, | Bread and | Sugar, Fat and | | and Fruits | Cheese | Eggs, Etc | Cereals | Other Groceries | _____________________________________________________________________ | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | =====================================================================

Add up the cost in each column. Compare the sums.

SUGGESTED AIMS:

(1) To determine if the money for the various groups of food has been spent according to the plan suggested in lesson LXXXIX.

(2) If not, to use the food lists actually purchased as a foundation and change them so as to embody the division of the dollar suggested in lesson LXXXIX.

DIVISION NINE

FOOD COMBINATIONS

LESSON XCIII

VEGETABLES WITH SALAD DRESSING (A)

FOOD COMBINATIONS.--From a dietetic standpoint, it is well to combine foods of different compositions. If a food is lacking in one or more of the foodstuffs, it should be combined with a food that supplies the missing nutrient. Bread contains little fat, and butter contains no carbohydrates; hence these two foods make a desirable combination. Vegetable oils, butter, and other fats make desirable additions to vegetables. Macaroni contains little fat, while cheese is rich in this foodstuff. Moreover, macaroni contains a small quantity of incomplete protein, while cheese is rich in complete protein. Hence macaroni and cheese make a good combination. In selecting foods to be used together, careful attention should be given to their composition.

EMULSION OF OIL; SALAD DRESSING.--As has been stated (see _Breaking Up of Fats_), to emulsify fat it is necessary to separate it into tiny globules, and to coat each globule with some materials, so that the droplets will remain separate. Various materials serve to emulsify fats. During digestion, fat is emulsified by means of a _soap_ (see Experiment 36). Egg is another material which emulsifies fats. This fact is made use of in making Mayonnaise Dressing from vegetable oil and eggs. If one understands that the oil must be divided into globules, and that each globule must be coated with egg, the preparation of salad dressing becomes interesting and successful. It is evident that the fat should be added to the egg slowly and should be beaten while being added. If the oil and other ingredients are cold, a thicker dressing results. Quick mayonnaise, however, is an exception to this rule.

Since emulsion of fat is one of the processes of digestion, it would seem that fat in emulsified form would be most readily digested. This is true of some emulsified fats,--the fat of milk is one of the most readily digested. But when an emulsified fat is mixed with protein as in Mayonnaise Dressing, the digestion of the mixture is slower than if either of the foodstuffs were alone. Hence to some persons, Mayonnaise Dressing proves distressing.

MAYONNAISE DRESSING

1 egg yolk 1 tablespoonful vinegar 1 tablespoonful lemon juice 1/4 teaspoonful mustard 3/4 teaspoonful salt 1/2 teaspoonful sugar Cayenne 1 cupful vegetable oil 2 tablespoonfuls boiling water

Put the egg yolk into a mixing bowl, add hot vinegar, and mix thoroughly. Then add the lemon juice and dry ingredients. Let the mixture stand until cool. Then beat it with a Dover egg beater and while beating add the oil in small quantities,--about 1/2 tablespoonful at a time. Continue beating and adding the oil. When the mixture begins to thicken, the oil can be added in greater quantities. After all the oil is added, add the boiling water. Beat until the latter is thoroughly blended.