Family meals and catering

Haricot Beans Treacle 1 lb. x oz. Cocoanut Eggs Fish Figs tb. 8 of. QUANTITIES USED IN RECIPES § WEEK Il ri rant Rape ee BRAG: gr Leh hie eee: | | ~ } | } 4 aan i | a1 | f° i t } : } Face) a Tee RAD oe e a es = ae ee, He i halen | D stands for Dinner 3 | % | | | De | | ae | | | Tr ” » Lea Foodstuffs< | a | | Alo) | | | te | | oils | 1 ‘3 5 lo 1B le] eee ee | TR May hs 2) . 8 | Pepe peels Les eer) eg P23 812i sth aly .cge sheila S12 eleleis Bldlelsialz SUS We , High Tea Sha twee he hs hearse Shs 248) 218 io RS] ele io iets |S | 08) SS ECan ee BA A Alm |O1e SA [OLR papa ma PO | a oa) ee kes) Om im = gh Pam yt aaah ak Ase |e age cH DPN Age el | baba Total Quantities 8 SAMAR Baik at OUR) a] | ea g used C2 Ne CON PON TS oak ae tak pt ae aan cy oh eR |g ; Bali fo aie oh js eo ls pe See) e128 | al PS eee el Sa ed ee | a ee eB Ae mfele impel Sor see bs hehe te ES bP} |S] elale| Sle] ms leo |s ania 6 aa DEGSLNOGTGCH i wekO: Rot ENA a ib. | 1b. ; tb. te oz. | 0z.| pt. | oz, | oz | oz 02. | oz. ( 0z.| lb. | oz. | oz. | oz. | oz. | 02. | oz, | 02. | 0%. | oz. | Ib, D. Roast Stuffed Breast Mutton : | 14 psc Ve eh —_———— —— Boiled Onions, Potatoes | | Stewed Apples, Cornflour | —— T. Bread and Butter and Gingerbread... | | S, Bread, Cheese, Piccalilli | D. Cold Beef Roll os . sou 8 | I —_—__—___—__—_-_---- wr a Mashed Potatoes, Salad nh: vee | Steamed Treacle Layer Pudding rh | | | H.T. Lentil and Tomato Soup and Bread ... | D. Liver and Bacon ae eT I Braised Onions, Potatoes | Cornflour Mould and Jam Sauce | | H.T. Cold Beef Roll (remains) | | Soup (remains), Piccalilli ait Hx | D. Stewed Rabbit and Dumplings “i: ip | goa Po it ERR! Ya a oe Potatoes | Steamed Fig Pudding and Custard Sauce HLT. Macaroni Cheese ge ie aa | Bread sud iIviite ("flea oneten ay | ——| | | D. Sausages tah 1d Peas and Potatoes | Apple Dumplings... ar ahs | H.T. Fried Eggs and Onions Bread and Milk D. Mutton Pie ... Mee Greens Baked Milk Pudding (Sago) ... Stewed Plums H.T. Potato Omelette D. Mince and Rice Swede Turnip Open Jam Tart H.T. Baked Mackerel Bread and Milk NOTES FOR USE OF TEACHERS OF DOMESTIC SCIENCE For the convenience of teachers of Domestic Science a list of foodstuffs together with their food values in terms of their content of protein, fat, and carbohydrate, and calorie value is given on page 26. By using the table of food values it is easily possible to select alternative foodstuffs and increase the variety of the diet without altering its nutritional value. It will be understood that, although this report deals with modifications of Diet 16, alterations in the other diets listed in the B.M.A. Report on Nutrition, 1933, could be as readily made, and that for families of larger or smaller size the quantities of foodstuffs purchased can be adjusted according to the equivalent man-value coefficient of the particular family. In this latter connexion the following table of calorie coefficients and cost coefficients may be of use, and reference to it will show that for Diet 16 the family coefficients would be :— Calorie Cost coefficients coeflicients Father asa xe ine an AeA ie ta “ae Sh - 1.00 1,00 Mother... PP =eh ae see ah “Ke Rds vas Ba 83 83 Cid, 6 to.8 years... tat ae igs a wes it ve .60 .60 ee lOs, E255 ee A oS ais ane an oe ane .80 .80 Piste ty EA) «9 Aa Ue ee a ake sae oe ap go .9o Total coefficients ... ead si He ae eo vse | 4.13 4.13 It may be pointed out that if there are children below the age of 6 in the family the cost coefficient will be higher than the calorie coefficient. Famity Cogrriciznt Tasie Man-value calorie | Cost coefficients coefficients