Food and health

Some other ways of saving strength. Machines in the kitchen save just as much as machines for farm work. We have seen pictures of the bread machine, and of the Dover egg beater. A meat chopper, screwed to the table, is quick to use and easy to wash. There are some things for sale that are foolish to buy, — like an egg opener that an agent carried about Pleasant Valley one day. But there are many useful devices that you want to plan to buy, when you know that they Year Book of Department of Agriculture, 1914. Fig. 89. — A water system with a windmill furnishes running water to the house and barns. are good. You can have some problems in arithmetic and physics that will help you to understand why a machine is a saving. 1. Examine a Dover egg beater. Count the cogs on the large wheel and the small. How many times will one turn of the large wheel turn the small wheel ?' The handle turns the large wheel, and the small wheel the blades. How many " beats" will the white of egg have in the bowl for one turn of the handle ? Beat the white of a fresh egg in a bowl with a fork, until the white is so dry that you can turn the bowl upside down, and count the number of beats as you work. Now, here is your problem. How many beats do you save if you use the Dover ? 2. The Pleasant Valley home-making class studied the working of a pumj) and a "windlass" for a well, in their Physics, to find out how they worked. Suppose you do. 3. Mr. Stark put in a windmill to pump water into a tank for the house and barn and garden. How does the wind pump water ? 4. Draw a plan of your own kitchen at home, like the one in Fig. 85. Can steps be saved ? 1. Do you like the same breakfast in summer as in winter? Why not ? 2. Can you tell why a farmer takes a more hearty breakfast than a man who works in an office all day ? 3. Give three different ways of making coffee. Which way would you prefer to use for breakfast ? 4. What are some meat dishes that are not expensive and are easily prepared for breakfast ? 5. Is there any reason for cooking cereals f 6. How do you want your oatmeal cooked for breakfast ? 7. What is polished rice ? 8. In what ways have you seen rice boiled ? 9. Do you know any way to use rye and corn products as food ? 10. When eggs are plentiful, how can you preserve them for use in the winter ? 11. Tell how you will have eggs cooked differently every morning for a week. 12. If you want to raise eggs to sell, what things about eggs will you remember ? 13. Do you know how to make popovers ? 14. What makes quick breads light ? 15. Can you make any suggestions for saving steps in the kitchen ? 16. Plan a kitchen that can easily be kept clean. 17. How may one have running water in a kitchen ? 18. What machine for saving strength would you like to hav^ in a kitchen i CHAPTER V Lesson 22 MENUS FOR DINNER How does dinner differ from the other meals ? " Everybody eats more at dinner/' was the answer to this question given by one member of the household arts class in the Pleasant Valley School. This may not be true always, but it is true that we usually make dinner a meal where we have soup, perhaps a meat dish like a roast, or a piece of boiled meat, more vegetables than at breakfast and supper, and some sweet dish that we call " dessert ""; and even if we do not eat more, the food itself is " heartier/' Here are three plans for dinners, DINNER PLANS 2 hot dishes (as meat Soup Soup and vegetable) 2 or 3 other hot 2 or 3 hot dishes Bread and butter dishes (as meat A relish (as jelly or Dessert and I or 2 vege- pickle) Relish tables) Bread and butter Bread and butter Salad Dessert Dessert Beverage