The age, sex, nationality, economic condition and
occupation of the patrons must be kept in mind. The
adult demands a freedom of choice which may be denied
children. For this reason the content of the grade
school lunch may be fixed in an arbitrary way, while
this will not do when one is dealing with adults of any
class. For instance, grade school children are satis-
fied with the morning bowl of bread and milk and the
noon lunch of bread and soup. Adults, even in a
charitable home, would undoubtedly complain of the
simplicity of such meals. The high school lunchroom
may eliminate colFee from its menu and have frequent
"pieless" days. Any such attempts to regulate the
diet of adults, except for patriotic reasons such as
were the incentive to denial during the war, are highly
inadvisable.
As far as the food elements are concerned, the same
kinds of food may be served to boys and girls or to
men and women. But, practically, they will not eat
the same foods with equal satisfaction, and this should
influence the planning of menus in different institutions.
School lunch managers and social service workers
have found that in order to accomplish their aims
they have to recognize racial food tastes.
MENUS FOR LARGE NUMBERS 3
The eccHiomic condition of the group to be served
may limit variety in the menu, on the one hand, or
may permit of maximum variety on the other. The
eight-page menu of the fashionable tea room as defi-
nitely reflects the ability of the patrons to pay as does
the simple meal of three or four dishes served the
immigrants at Ellis Island.
The occupation of the patrons, whether active or
sedentary, determines to a large extent the kind of
food served to them, from the dietetic standpoint and
from the commercial standpoint as well. The lumber-
jacks of the north woods require a diet very different
in quality and quantity from that of the telephone
operators in a city exchange.
In institutions serving set menus, with little or no
choice, special attention should be given to dietetic
principles. Examples of such institutions are college
dining halls or dormitories, hospitals, benevolent
"homes", boarding houses, fraternities and clubs.
For those who have had little or no training in
dietetics and who yet have the responsibility of plan-
ning menus, it may be said that if ample variety is
provided, with emphasis on fruits and vegetables, the
dietetic requirements will probably be met.
The sequence of foods in the menu is important.
Where several courses are to be served, and it is the
aim of those planning the menu to keep the appetite
stimulated, acids, meat extractives and warm foods
should be served first. Cloying foods such as sweets,
very cold foods and foods which are satisfying tend
to depress the appetite and hence have no place in the
first course of a meal, except for luncheon where the
menu may be very simple. In institutions which
have fixed menus, it is especially desirable that the
meal, no matter how simple, be so planned that it may
4 QUANTITY COOKERY
be served in courses. Children especially are likely
to hurry through their meals, and the serving of food
in courses prevents too rapid eating. It is true, of
course, that extra service requires more labor, and so
may not prove possible, even though desirable.
Quantity cookery
1922Page 1
Presented as published in 1922. 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
A modernized reading is not available for this page yet. You are seeing the original text.
The age, sex, nationality, economic condition and
occupation of the patrons must be kept in mind. The
adult demands a freedom of choice which may be denied
children. For this reason the content of the grade
school lunch may be fixed in an arbitrary way, while
this will not do when one is dealing with adults of any
class. For instance, grade school children are satis-
fied with the morning bowl of bread and milk and the
noon lunch of bread and soup. Adults, even in a
charitable home, would undoubtedly complain of the
simplicity of such meals. The high school lunchroom
may eliminate colFee from its menu and have frequent
"pieless" days. Any such attempts to regulate the
diet of adults, except for patriotic reasons such as
were the incentive to denial during the war, are highly
inadvisable.
As far as the food elements are concerned, the same
kinds of food may be served to boys and girls or to
men and women. But, practically, they will not eat
the same foods with equal satisfaction, and this should
influence the planning of menus in different institutions.
School lunch managers and social service workers
have found that in order to accomplish their aims
they have to recognize racial food tastes.
MENUS FOR LARGE NUMBERS 3
The eccHiomic condition of the group to be served
may limit variety in the menu, on the one hand, or
may permit of maximum variety on the other. The
eight-page menu of the fashionable tea room as defi-
nitely reflects the ability of the patrons to pay as does
the simple meal of three or four dishes served the
immigrants at Ellis Island.
The occupation of the patrons, whether active or
sedentary, determines to a large extent the kind of
food served to them, from the dietetic standpoint and
from the commercial standpoint as well. The lumber-
jacks of the north woods require a diet very different
in quality and quantity from that of the telephone
operators in a city exchange.
In institutions serving set menus, with little or no
choice, special attention should be given to dietetic
principles. Examples of such institutions are college
dining halls or dormitories, hospitals, benevolent
"homes", boarding houses, fraternities and clubs.
For those who have had little or no training in
dietetics and who yet have the responsibility of plan-
ning menus, it may be said that if ample variety is
provided, with emphasis on fruits and vegetables, the
dietetic requirements will probably be met.
The sequence of foods in the menu is important.
Where several courses are to be served, and it is the
aim of those planning the menu to keep the appetite
stimulated, acids, meat extractives and warm foods
should be served first. Cloying foods such as sweets,
very cold foods and foods which are satisfying tend
to depress the appetite and hence have no place in the
first course of a meal, except for luncheon where the
menu may be very simple. In institutions which
have fixed menus, it is especially desirable that the
meal, no matter how simple, be so planned that it may
4 QUANTITY COOKERY
be served in courses. Children especially are likely
to hurry through their meals, and the serving of food
in courses prevents too rapid eating. It is true, of
course, that extra service requires more labor, and so
may not prove possible, even though desirable.