FoodNet

Food and health

1916

Page 68

Presented as published in 1916. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
How much shall we have for our family ? One rainy Saturday, when MoUie Stark was spending the day with Marjorie Allen, Marjorie said to her mother, " Please leave us all alone in the kitchen and dining room, and let us get dinner all by ourselves." Mrs. Allen took up a piece of sewing, glad to enjoy a quiet morning in the cheerful living room, with Grandmother. In about five minutes, open came the door from the kitchen, and Marjorie was saying, " Mother, how much tomato soup do you think we need ? '' Her mother laughed. Then they all had a little talk about the quantities necessary to serve of each dish. Mrs. Allen explained that in a family as large as hers it is not needful to plan so carefully for the exact amount, for left-overs can al- ways be used ; and that it saves labor and fuel to have 202 FOOD AND HEALTH portions of certain dishes remaining, especially those that keep well. Marjorie remembered that, when she had visited her aunt, who lives in a small apartment in the city, it was a part of the planning of a meal to have very little left over, because the storage space was so small ; whereas, in the Aliens' home, and the Starks*, there is the cool pantry and the large ice box. This is the way Mrs. Allen helped the two girls to plan the quantities. There were nine people to serve : Grandmother, Mr. and Mrs. Allen, MoUie Stark, Bar- bara, her little sister and two younger brothers, and one man who was helping Mr. Allen. Mrs. Allen said that one learned by experience how much certain members of the family woiild eat of certain things, and that there was no fixed rule. MENU QUANTITY Tomato soup • About i pint each, 2 qts. Remarks. 2 quarts enough. Grandmother does not take it. Pot roast 6 lb. Remarks. What remained, to be used second time. Mashed potato 15 large potatoes Remarks. If smaller potatoes, take two apiece. Sweet corn 2 doz. large ears of corn Remarks. This might not be enough the first time that com is served in summer. Bread and butter 12 or 15 slices bread. A large square of butter on each butter plate. Remarks, More bread can be cut if wanted. The potato does THE HOME DINNER 203 not need more butter ; if butter is eaten on the corn, everybody calls for more. Apple pudding with baking 2-quart baking dish large enough powder crust. to hold eight or ten apples Foamy sauce. when sliced. Crust from a pint of flour. Double recipe for foamy sauce. CoflFee i pint. Remarks. Mrs. Allen said that Mr. Allen and his helper could have a cup apiece, but it wasn't served for any one else ; and Grand- mother remarked that her digestion was good because she didn't take tea or coflFee for dinner. Pickles None Remarks, Mrs. Allen said that the tomato was acid, and the apples slightly so ; so no more acid should be taken. Plan for cooking dinner. Then MoUie and Marjorie went back to the kitchen, and planned for cooking the dinner. When it is time for dinner, everything needs to be ready at about the same time, so that everything can be served and everybody helped quickly. Do you think that this is an easy matter ? One very wise man, who was getting his own breakfasts, said that he knew how to cook cereal, boil eggs, and make coflFee, but that he never yet had been able to have them all ready at the same time ! MoUie and Marjorie thought this dinner all out before they began. This is the way they planned it: (i) See what things are already cooked, and what needs to be done to make them ready for the table. 204 FOOD AND HEALTH (2) Notice what dishes take longest to cook, and start those first. (3) Notice what food is best eaten just as soon as it is done, and what can stand awhile on the back of the stove. (4) Notice what things you want to have cold, and see if you can put those on last.