Family meals and catering

Published by BRITISH MEDICAL ASSOCIATION FAMILY MEALS AND CATERING INTRODUCTION In November, 1933, the Nutrition Committee of the British Medical Association issued a report to the public containing detailed lists of foodstuffs and of the quantities required per week by individuals and families of varying size if health and working capacity were to be adequately maintained. Particular attention was paid to the selection of those foodstuffs which gave. the highest nutritional value for the money expended, and, having regard to the importance of the problem of the proper nutrition of individuals and families in receipt of small incomes, care was taken to compile diets from the food- Stuffs which are available in the cheapest markets... In this way it was ensured that diets which were judged on scientific grounds to be adequate for average healthy individuals in both quality and quantity would be obtainable at minimum cost, but the Committee emphasized that from time to time and from place to place the actual cost would naturally vary. At that time no attempt was made to work out menus ot to give advice on the cooking and preparation of meals, although the Committee believed such a ae ore measute to be desirable to enable the housewife to make full use of the information supplied to her. The step from the Committee room to the kitchen has now been taken. It soon became evident that somewhat dull and unappetizing lists of raw foodstuffs could be transformed into varied and attractive meals by making use of familiar recipes. The first practical move in this desired direGtion was taken by the teachers of domestic science at the Summer School of the Board of Education held in London in 1934, for in connection with this refresher course for teachers it was arranged to purchase and cook the foodstuffs as set down in the B.M.A. Report. The menus and recipes included in this booklet are based on Diet 16 in that report for a family of five persons—father, mother, and three children, aged 6—8, 10—12, and 12—14 years. With good management and cooking, substantial meals were planned and prepared. Criticisms of the original diet by various teachers have been met, and on the basis of the original prices no increase of cost has been incurred by making the slight alterations necessary to ensure variety from week to week. Prices are not stressed: they vary so much from place to place and from time to time. The results of this practical experiment in cooking are set forth in this booklet. ‘This is not a learned document written by medical practitioners for the medical profession. It is meant to be a contribution by some prattical cooks for the benefit of the housewife or the woman or girl who is cooking or learning to. cook for a family. Daily menus for three weeks are plainly set down, and recipes for the main dishes are given in detail as well as shopping lists. More elaborate tables and schedules are printed at the end of the pamphlet for the use of teachers of domestic science, All the dishes listed in the menus have been cooked by young students of the National Training College of Domestic Science in London in their second term of cookery training. Coloured reproductions of actual photographs of the cooked dishes are printed in the booklet. It will probably not often be possible for housewives to spend time and fuel on so much cooking every day, but, by selecting the dishes, two days’ cooking could be done at one time, and cold or uncooked foods could be used more if desired. ‘The aim of this booklet is, however, to suggest hot, savoury, and economical meals which are simple to prepare and for which the coal range in use to heat the home and dry clothes would be adequate for the cooking.