Calculate your own breakfast,
luncheon, and dinner energy re-
quirements. From the table of
100-Calorie portions, estimate the
fuel value of all your meals for
several days.
Styles of Serving (continued from
IV).
1. Russian.
2. Compromise.
Plan a dinner. Aim : to meet
the total energy and protein re-
quirement of an average man or
woman. Cook and serve the din-
ner — Russian or Compromise
style with a maid.
410
APPENDIX
XIII. Review.
XIV. Diet for Children.
A. Difference in the Food
Requirements of Adults
and Children.
B. Selection of Food for Chil-
dren (2 to 10 years).
1. Milk.
2. Cereals and Breads.
3. Eggs.
4. Broth and Meat.
6. Fresh Vegetables.
6. Fruits and Sugar.
7. Desserts.
8. Water and other
Beverages.
C. Importance of Proper Diet
for Children.
D. Energy Requirements of
Children of Different
Ages.
XV. Diets for Infants.
A. Perfect Food for Infants.
B. Modified Milk.
1. Selection of Milk.
2. Measuring and Mix-
ing Ingredients.
3. Pasteurizing Milk.
4. Preparation of Milk
before Feeding.
C. Other Foods for Infants.
XVI. Review and Summary.
For several members of your
family, make menus which meet
the total energy and protein re-
quirement. Plan a dinner. Aim :
to cost twenty cents per plate ; to
meet the total energy and pro-
tein requirement of an average
man or woman. Cook and
serve the dinner — Russian or
Compromise style with a maid.
Plan a day's feeding for a child
of Ave years, meeting the total
energy and the protein require-
ments. Prepare these foods.
Modify cow's milk according to
a prescription for infant diet.
Pasteurize milk. Prepare gruels
for infant feeding.
INDEX
References are to pages. The heavy face numerals indicate the principal
reference.
Acid, effect of, on milk . 116,
neutralization of ....
Albumin (see Value of Milk,
97).
coagulation of
effect of vinegar on . . .
in eggs
solubility of
Almonds, calcium in ...
magnesium in
one hundred-Calorie portion
of
Apple, composition of . . .
dumplings
pie
sauce, 275 (see Fruit Sauces,
32).
tapioca
Apples, one hundred-Calorie
portion of
scalloped
spiced, baked
Apricot conserve
dainty
Apricots, one hundred-Calorie
portion of
stewed
Ash 163,
in menu making ....
requirement, daily ....
use of, in the body ....
Asparagus
for children
one hundred-Calorie portion
of
Avoirdupois system of
measurement (see
Note to the Teacher,
367).
164
164
87
91
86
87
322
322
376
264
226
255
66
376
35
184
302
108
376
34
181
322
372
163
166
383
376
Bacon 276,277
one hundred-Calorie portion
of 376
scalloped potatoes with . . 276
Bacteria 99, 289
four types of 292
growth of 293
Baking- powder biscuits . 226
Baking 1 powder, composition
Ul i • • • • • • • X«7*7
effect of hot water on . . 199
leavening with 199
quantity of, in quick bread . 200
Baking- soda, leavening with,
195, 197, 203, 205
and cream of tartar, leaven-
ing with . . 199, 205, 209
Banana, one hundred-Calorie
portion of 376
salad . 173
scalloped 35
Barley, in soup 138
whole, iron in 323
Batter, pour 192, 194
drop 211, 213
Bean soup 160
Beans (see Legumes, 158).
Boston baked 159
calcium in 322
iron in 323
kidney, curry of .... 184
Lima, dried, iron in . . . 323
magnesium in ... . 322
potassium in 322
magnesium in 322
one hundred-Calorie portion
of 376
phosphorus in 323
potassium in 322
411
412
INDEX
Reference* are to pages.
Beef, cannelon of 129
chopped 128, 131
cold stock, examination of . 138
cooked, uses of, 415 (see
Examination of Meat
left from Soup Mak-
ing, 139).
cross rib cut . . . 135, 137, 141
cuts of 135
English cut of . . 135, 137, 141
explanation of cuts of . . 136
juice of 335
lean, iron in 323
"leftovers" 145
one hundred-Calorie portion
of 376
Page 164
Presented as published in 1915. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Calculate your own breakfast, luncheon, and dinner energy requirements. From the table of 100-Calorie portions, estimate the fuel value of all your meals for several days.
Styles of Serving (continued from IV).
1. Russian.
2. Compromise.
Plan a dinner. Aim : to meet the total energy and protein requirement of an average man or woman. Cook and serve the dinner — Russian or Compromise style with a maid.
XIII. Review.
XIV. Diet for Children.
A. Difference in the Food Requirements of Adults and Children.
B. Selection of Food for Children (2 to 10 years).
1. Milk.
2. Cereals and Breads.
3. Eggs.
4. Broth and Meat. 6. Fresh Vegetables.
6. Fruits and Sugar.
7. Desserts.
8. Water and other Beverages.
C. Importance of Proper Diet for Children.
D. Energy Requirements of Children of Different Ages.
XV. Diets for Infants.
A. Perfect Food for Infants.
B. Modified Milk.
1. Selection of Milk.
2. Measuring and Mixing Ingredients.
3. Pasteurizing Milk.
4. Preparation of Milk before Feeding.
C. Other Foods for Infants.
XVI. Review and Summary.
For several members of your family, make menus which meet the total energy and protein requirement. Plan a dinner. Aim : to cost twenty cents per plate ; to meet the total energy and protein requirement of an average man or woman. Cook and serve the dinner — Russian or Compromise style with a maid.
Plan a day's feeding for a child of Ave years, meeting the total energy and the protein requirements. Prepare these foods.
Modify cow's milk according to a prescription for infant diet. Pasteurize milk. Prepare gruels for infant feeding.
References are to pages. The heavy face numerals indicate the principal
reference.
Acid, effect of, on milk . 116, neutralization of .... Albumin (see Value of Milk, 97).
coagulation of
effect of vinegar on . . .
in eggs
solubility of
Almonds, calcium in ...
magnesium in
one hundred-Calorie portion
of
Apple, composition of . . .
dumplings
pie
sauce, 275 (see Fruit Sauces, 32).
tapioca
Apples, one hundred-Calorie
portion of
scalloped
spiced, baked
Apricot conserve
dainty
Apricots, one hundred-Calorie
portion of
stewed
Ash 163,
in menu making .... requirement, daily .... use of, in the body ....
Asparagus
for children
one hundred-Calorie portion
of
Avoirdupois system of measurement (see Note to the Teacher, 367).
Bacon 276,277
one hundred-Calorie portion
of 376
scalloped potatoes with . . 276
Bacteria 99, 289
four types of 292
growth of 293
Baking- powder biscuits . 226
Baking 1 powder, composition
Ul i • • • • • • • X«7*7
effect of hot water on . . 199
leavening with 199
quantity of, in quick bread . 200 Baking- soda, leavening with,
195, 197, 203, 205 and cream of tartar, leavening with . . 199, 205, 209 Banana, one hundred-Calorie
portion of 376
salad . 173
scalloped 35
Barley, in soup 138
whole, iron in 323
Batter, pour 192, 194
drop 211, 213
Bean soup 160
Beans (see Legumes, 158).
Boston baked 159
calcium in 322
iron in 323
kidney, curry of .... 184
Lima, dried, iron in . . . 323
magnesium in ... . 322
potassium in 322
magnesium in 322
one hundred-Calorie portion
of 376
phosphorus in 323
potassium in 322
Reference* are to pages.
Beef, cannelon of 129
chopped 128, 131
cold stock, examination of . 138 cooked, uses of, 415 (see Examination of Meat left from Soup Making, 139). cross rib cut . . . 135, 137, 141
cuts of 135
English cut of . . 135, 137, 141 explanation of cuts of . . 136
juice of 335
lean, iron in 323
"leftovers" 145
one hundred-Calorie portion
of 376