(7) Water, at least 4 to 6 glasses. Food for the Aged Their daily diet approximates more nearly the child’s diet and should consist of foods easily digested. It is advisable to practically eliminate meats, particularly the heavy ones. To Reduce in Weight Eat plenty of vegetables, fruit and salads, which are bulky but of a low caloric value. Avoid starchy foods, fats and sugars. Take plenty of water, and exercise in the open air as much as possible. To Gainsin Weight Increase the starchy foods and fats, in addition to what is given under ‘‘Food for Adults.’’ Sleep and rest as much as possible. MEAL PLANNING 209 S@e The day’s meals should be planned so that they will include the foods previously mentioned. One must also consider the age, sex and occupation of the various members of the family. There is also the subject of cost in money, time, fuel and strength. Planning meals for a week ahead will be found a great help. In this way one can estimate their cost, and get a general view of what is to be served, and whether the less expensive foods are represented. Some Hints in Meal Planning One hot dish every meal is to be preferred, as it aids digestion Meals should be well-balanced as regards protein, fat and carbohydrate. Serve approximately the same amount every day. Food that stimulates the appetite and digestive juices, e.g. fruit and meat juices, should be served first. Serve hot foods hot, and cold foods cold. Variety is needful, but do not have too much, If a woman is doing her own work elaborate meals are not necessary. Secure variety through methods of cooking and serving. A bit of color adds to the attractiveness. A meal where everything is whitish is unappetizing. Do not have the same flavor or food twice at one meal, e.g., tomato soup and tomato salad. If possible do not have the same food twice a day. Exceptions to this would be fruit in season, and leftovers that will not keep. Serve pickles and highly spiced foods sparingly, and do not give to children. Concentrated foods should be diluted, e.g., serve cheese as macaroni and cheese, rarebit, etc. Cereals and foods that contain the whole grain are preferable, as they give bulk to the diet, and help prevent constipation. The ‘protective foods’? should be included in each day’s meals, e.g., milk, butter, eggs, fruit and leafy vegetables. The standard for milk is 1 quart a day for every child, and a pint for every adult. 8 Blue Ribbon Cook Book TABLE SERVICE 1. Table-Setting—The first essentials are, of course, spot- less, well-laundered table linen, shining silver and china, and sparkling glassware arranged neatly. A low decoration in the centre adds to the attractiveness. This might be a few well- arranged flowers, a fern, growing plant, or a bowl of fruit, but it should always be low enough so as not to obstruct the view across the table. Avoid using flowers with a heavy odor, as it may be disagreeable to some. Candles are very popular and effective. A cover is the space allowed at the table for one guest, includ- ing the silver, china and glassware. Allow from 20 to 24 inches. Place the silence cloth on the table, and over this spread smoothly the table cloth. If a centre doily is used, place directly in the centre of the table. Runners and place mats of linen or lace are also suitable for family meals. Place silver in the order in which it is to be used, beginning farthest from the plate. Place 1 inch in from the edge. Allow the width of the largest plate between the knife and fork. Put knives at right with sharp edge toward the plate, and forks at left, with prongs up. Put spoons to the right of the knives, bowls up. The water glass stands at the point of the knife, and the bread and butter plate at left of point of fork, the butter spreader, if used, on it. Bread and butter plates are not used at formal dinners.

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(7) Water, at least 4 to 6 glasses. Food for the Aged Their daily diet approximates more nearly the child’s diet and should consist of foods easily digested. It is advisable to practically eliminate meats, particularly the heavy ones. To Reduce in Weight Eat plenty of vegetables, fruit and salads, which are bulky but of a low caloric value. Avoid starchy foods, fats and sugars. Take plenty of water, and exercise in the open air as much as possible. To Gains in Weight Increase the starchy foods and fats, in addition to what is given under ‘‘Food for Adults.’’ Sleep and rest as much as possible. MEAL PLANNING The day’s meals should be planned so that they will include the foods previously mentioned. One must also consider the age, sex and occupation of the various members of the family. There is also the subject of cost in money, time, fuel and strength. Planning meals for a week ahead will be found a great help. In this way one can estimate their cost, and get a general view of what is to be served, and whether the less expensive foods are represented. Some Hints in Meal Planning One hot dish every meal is to be preferred, as it aids digestion Meals should be well-balanced as regards protein, fat and carbohydrate. Serve approximately the same amount every day. Food that stimulates the appetite and digestive juices, e.g. fruit and meat juices, should be served first. Serve hot foods hot, and cold foods cold. Variety is needful, but do not have too much, If a woman is doing her own work elaborate meals are not necessary. Secure variety through methods of cooking and serving. A bit of color adds to the attractiveness. A meal where everything is whitish is unappetizing. Do not have the same flavor or food twice at one meal, e.g., tomato soup and tomato salad. If possible do not have the same food twice a day. Exceptions to this would be fruit in season, and leftovers that will not keep. Serve pickles and highly spiced foods sparingly, and do not give to children. Concentrated foods should be diluted, e.g., serve cheese as macaroni and cheese, rarebit, etc. Cereals and foods that contain the whole grain are preferable, as they give bulk to the diet, and help prevent constipation. The ‘protective foods’? should be included in each day’s meals, e.g., milk, butter, eggs, fruit and leafy vegetables. The standard for milk is 1 quart a day for every child, and a pint for every adult. 8 Blue Ribbon Cook Book TABLE SERVICE 1. Table-Setting—The first essentials are, of course, spotless, well-laundered table linen, shining silver and china, and sparkling glassware arranged neatly. A low decoration in the centre adds to the attractiveness. This might be a few wellarranged flowers, a fern, growing plant, or a bowl of fruit, but it should always be low enough so as not to obstruct the view across the table. Avoid using flowers with a heavy odor, as it may be disagreeable to some. Candles are very popular and effective. A cover is the space allowed at the table for one guest, including the silver, china and glassware. Allow from 20 to 24 inches. Place the silence cloth on the table, and over this spread smoothly the table cloth. If a centre doily is used, place directly in the centre of the table. Runners and place mats of linen or lace are also suitable for family meals. Place silver in the order in which it is to be used, beginning farthest from the plate. Place 1 inch in from the edge. Allow the width of the largest plate between the knife and fork. Put knives at right with sharp edge toward the plate, and forks at left, with prongs up. Put spoons to the right of the knives, bowls up. The water glass stands at the point of the knife, and the bread and butter plate at left of point of fork, the butter spreader, if used, on it. Bread and butter plates are not used at formal dinners.

Blue Ribbon cook book