Food and health

This volume, like its companion, Clothing and Health is intended for use in the elementary schools in those sections of the country where the home life is of the type described. It is hoped that both volumes will be used by the home people as well as by the school children. This volume treats largely of food problems, including something of raising food and of selling it, in addition to the preparation of food at school and at home. Such topics as the water supply, disposal of waste, and other sanitary matters are woven in with the lessons on nutrition and cookery. There are a number of simple recipes, all of which have been carefully tested, and some of which have been taken from Foods and Household Management, Kinne-Cooley. The authors again acknowledge their indebtedness to Mrs. Lincoln, Miss Farmer, and Miss Barrows. Several recipes are adapted from Just How, a key to the cook books, by Mrs. A, D. T. Whitney ; and others are original and have been contributed by other friends. A number are borrowed from Home Economics Recipes by Miss Mary Beals Vail, now of Mills College, California, formerly of Teachers College, Columbia University. Professor Van Arsdale, Miss Bertha E. Shapleigh, Miss Mary McCormick, Miss Mary E. Pillsbury, all of Teachers College, Columbia University, and several of their students kindly assisted iv ' PREFACE in arranging for photographs. Indeed, the authors are indebted to the members of the staff of the School of Practical Arts for their friendliness and inspiration. , The volume is greatly enriched by pictures and notes culled from the bulletins issued by the New York State College of Agriculture at Cornell University; and the authors are glad to aid thus in extending beyond the boundaries of New York State the valuable work accomplished by Miss Martha Van Rensselaer and other members of the University staff. The picture of the Pleasant Valley School is adapted from a photograph of a school in Mendocino Co., California, kindly furnished by Mrs. Anna Porterfield, County Superintendent. Several illustrations have been adapted from cuts in bulletins published by the Ohio State University. The pamphlets published by the Government Bureaus at Washington, D.C., are, also, a source of interesting and accurate information for all the .citizens of the country. CONTENTS The Pleasant Valley School Chapter I. Introductory 'Chapter II . Lesson Lesson Lesson Lesson Lesson Lesson Lesson Lesson Chapter III. Lesson Lesson Lesson Lesson Lesson Lesson Lesson Lesson i6. Luncheon at School: Proper Foods for the School Luncheon Water and Fruit Beverages . Cocoa for the School Luncheon . The Value of Milk as a Food Bread as a Staple Food Making Bread Other Dishes for the School Luncheon A Picnic Luncheon .... The Home Supper: Preparing Supper Dishes Suitable for Supper . Other Supper Dishes . The Canning of Fruit and Vegetables The Value of Fruit in the Diet . The Value of Potatoes as Food . Griddlecakes and Sweet Cake Clearing Up .... Chapter IV. The Home Breakfast: Lesson 17. Suitable Breakfast Dishes . Lesson 18. Breakfast Cereals Lesson 19. The Value of Eggs as Food Lesson 20. Quick Breads Lesson 21. The Kitchen PAGE vi CONTENTS PACE Chapter V. The Home Dinner: Lesson 22. Menus for Dinner i^ Lesson 23. Meat as Food 204 Lesson 24. Fresh Vegetables .219 Lesson 25. Dishes for Dessert 234 Lesson 26. Cooking Apparatus 246 Lesson 27. The Care of Food 256 Chapter VL Other Facts about Food: Lesson 28. A Study of loo-Calorie Portions 268 Lesson 29. Buying and Selling Food 280 The Ellen H. Richards House 289