FoodNet

A text-book of cooking

1915

Page 163

Presented as published in 1915. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
Plan box luncheons. Make sandwiches and other foods for the luncheon box. Fill one or more luncheon boxes according to plans. Prepare special foods for the sick and for the convalescent. Prepare a tray. 406 OUTLINE OF LESSONS OF PART II 407 D. Preparation of Special Foods for the Sick and for the Convalescent. 1. Milk. 2. Eggs. 3. Gruels. 4. Broth and Meat. E. Preparing the Tray. IV. Dining Room Service. Cook and serve the breakfast A. Table. (planned in I) — English style 1. Table Linen. with maid. 2. China and Glass- ware. 3. Silver. 4. Table Accessories. B. Style of Serving. English. C. Methods of Serving with a Maid. 1. Established Rules for Serving. 2. Use of Buffet and Serving Table. 3. Use of Serving Tray. * 4. Crumbing the Table. 5. Use of the Finger Bowls. Dining Room Courtesy. A. The Value of Good Table Manners. B. Suggestions concerning Table Manners. 1. The Chair. 2. The Knife and Fork. 3. The Fork and Spoon. 4. The Fingers. 5. The Napkins. 6. Quiet Eating. 408 APPENDIX V. Cost of food. A. Cost of Food in Relation to Nutritive Value. B. Cost of Food in Relation to Refuse. C. Cost of Food in Relation to Season. D. Calculation of the Cost of Food. Plan a breakfast. Aim : sea- sonable foods, varied in composi- tion ; fifteen cents per plate. Cook and serve the breakfast — English style with maid. VI. Methods of Serving without a Maid. A. Preparation before An- nouncing the Meal. B. Serving at the Table. VII. Measurement of the Fuel Value of Foods. A. How Food is Assimilated. B. How Heat or Fuel Value is Measured. 1. How the Fuel Value of a Food is Measured. Plan a luncheon. Aim : sea- sonable foods, varied in composi- tion ; fifteen cents per plate ; service without a maid. Cook and serve the luncheon — Eng- lish style without maid. Calculation of the fuel value of one or more foods. Plan a luncheon. Aim : seasonable foods, varied in composition ; service without a maid. Cook and serve the luncheon — Eng- lish style without a maid. VIII. IX. 2. How the Weight of Food Materials Producing 100 Cal- ories is Measured (continued from VII). 3. How the Fuel Value of a Combi- nation of Food Materials is Meas- ured (continued from VIII). Calculation of the weight of food materials producing 100 Cal- ories. Plan a luncheon. Aim : seasonable foods, varied in com- position ; service without a maid. Cook and serve the luncheon — English style without a maid. Calculation of the fuel value of a combination of food materi- als. Plan a plain dinner. Aim : seasonable foods, varied in com- position ; service without a maid. Cook and serve the dinner — English style without a maid. OUTLINE OP LESSONS OP PART II 409 X. Food Requirement. A. Daily Energy Require- ment. 1. Relation of Season to Daily Energy Requirement. 2. Relation of Weight, Size, and Shape to Daily Energy Re- quirement. 3. Relation of Occu- pation. 4. Relation of Age to Daily Energy Re- quirement. 5. Relation of Sex to Daily Energy Re- quirement. Compute the energy require- ment of at least two members of your family. Compute your own energy requirement. Plan a plain dinner. Aim : seasonable foods, varied in composition ; service without a maid. Cook and serve the dinner — English style with- out a maid. XI. A. Daily Protein Require- ment ; Nutritive Ratio. B. Daily Carbohydrate and Fat Requirement. C. Daily Ash Requirement. Compute the nutritive ratio of the energy requirements calcu- lated in X. Plan a dinner. Aim : seasonable foods; use of a meat substitute. Cook and serve the dinner — English style without a maid. XII. Measurement of the Fuel Value of Foods Applied to Daily Food Requirement. A. Practical Method of Diet Calculation. B. Table of 100 Calorie Por- tions.