How much for raw food would give an excellent table, but not strawberries in January, or game and luxuries of that kind? Fifty cents per day a person. Can the same food be served cheaper in a large institu- tion than in the family? Yes; for one can buy much cheaper in very large quantities, and the service is less. What increases very much the cost of food for the table? The preparation of it, the service required, and the fuel. The fuel may be lessened by using a fireless cooker, utilizing the oven for baking beans, etc., when ironing if coal is used. Name three things that unnecessarily increase the cost of food? Buying that which is out of season, when the price is very excessive; buying more than is needed, and wasting food through poor cooking. Does serving a family dinner in four courses, instead of three, increase the cost? It requires more service, and time has a real value. What is true economy? Spending money or time in such a way as to get the largest real return from it, 66 Efficiency in Home Making PURE FOODS. What special knowledge is required in buying groceries, etc.? A knowledge of which are pure and which are adulterated. Are the substances used in adulterating food always harmful ? Sometimes the preservatives are ; especially if one is not very robust, or with children, and invalids. But even if the substance with which food is adulterated is not harmful, why should we pay. the price of a pure food when a cheap substitute has been added to increase the profit of the manufacturer. It is simply throwing money away. How can the housewife guard against buying adul- terated food? Dr. Harvey W. Wiley's "iooi tests of foods, beverages, and toilet accessories" can be bought for $1.25, and is an invaluable guide to the purchaser, for he shows up with a fearless hand the adulterated, misbranded articles, and gives the names of those brands it is safe to buy. He has rendered the housewife an in- valuable service in this book. BALANCED RATIONS, OR FOOD VALUES. Is it necessary to figure out the proportion of food values for each person? No; most foods have minute quantities of the five different food substances, including water, so that by selecting something from each of the following divisions for each meal, one will get a fairly balanced ration. Protein. Meat Fish Eggs Milk Cheese Legumes Nuts Fat. Butter Cream Bacon Carbohydrates. Mineral Content. Sugar Starch Bread Cereals Tapioca Dried Fruits Rice Potatoes Macaroni Hominy Green vegetables Fruits Whole wheat Efficiency in Home Making 67 Eggs, milk also have much mineral content, and cheese, nuts and fat meat much fat. Which one of these classes of food does the body use for growth and repair? The proteins. What purpose do the carbohydrates and fats serve in the body? They both produce heat and energy — or the power to work. This work is two kinds, internal and external. What is the internal work? Performing the regular functions of the body itself, breathing, digesting, circula- tion of the blood, elimination of waste products, thinking or brain work. In furnishing heat for the body, which goes the fur- thest, fat or carbohydrate? Fat produces twice as much heat.

AI-modernized reading of the original text

How much for raw food would give an excellent table, but not strawberries in January, or game and luxuries of that kind? Fifty cents per day a person. Can the same food be served cheaper in a large institution than in the family? Yes; for one can buy much cheaper in very large quantities, and the service is less. What increases very much the cost of food for the table? The preparation of it, the service required, and the fuel. The fuel may be lessened by using a fireless cooker, utilizing the oven for baking beans, etc., when ironing if coal is used. Name three things that unnecessarily increase the cost of food? Buying that which is out of season, when the price is very excessive; buying more than is needed, and wasting food through poor cooking. Does serving a family dinner in four courses, instead of three, increase the cost? It requires more service, and time has a real value. What is true economy? Spending money or time in such a way as to get the largest real return from it, Efficiency in Home Making PURE FOODS. What special knowledge is required in buying groceries, etc.? A knowledge of which are pure and which are adulterated. Are the substances used in adulterating food always harmful ? Sometimes the preservatives are ; especially if one is not very robust, or with children, and invalids. But even if the substance with which food is adulterated is not harmful, why should we pay. the price of a pure food when a cheap substitute has been added to increase the profit of the manufacturer. It is simply throwing money away. How can the housewife guard against buying adulterated food? Dr. Harvey W. Wiley's "iooi tests of foods, beverages, and toilet accessories" can be bought for $1.25, and is an invaluable guide to the purchaser, for he shows up with a fearless hand the adulterated, misbranded articles, and gives the names of those brands it is safe to buy. He has rendered the housewife an invaluable service in this book. BALANCED RATIONS, OR FOOD VALUES. Is it necessary to figure out the proportion of food values for each person? No; most foods have minute quantities of the five different food substances, including water, so that by selecting something from each of the following divisions for each meal, one will get a fairly balanced ration. Protein. Meat Fish Eggs Milk Cheese Legumes Nuts Fat. Butter Cream Bacon Carbohydrates. Mineral Content. Sugar Starch Bread Cereals Tapioca Dried Fruits Rice Potatoes Macaroni Hominy Green vegetables Fruits Whole wheat Efficiency in Home Making 67 Eggs, milk also have much mineral content, and cheese, nuts and fat meat much fat. Which one of these classes of food does the body use for growth and repair? The proteins. What purpose do the carbohydrates and fats serve in the body? They both produce heat and energy — or the power to work. This work is two kinds, internal and external. What is the internal work? Performing the regular functions of the body itself, breathing, digesting, circulation of the blood, elimination of waste products, thinking or brain work. In furnishing heat for the body, which goes the furthest, fat or carbohydrate? Fat produces twice as much heat.

Efficiency in home-making and first-aid to good cooking