to drink. The common beverages will be studied in detail
in connection with their preparation. They have slight
nutritive value, save for the added milk, cream, and sugar.
Cocoa and chocolate contain fat, and so have to be classed
as foods. Milk is not a beverage, strictly speaking, but a
food, and should be counted as a part of a meal.
EXERCISES
1. State the important topics in the study of foods.
2. Explain the difference between a ** food material " and a
" foodstuff."
3. What are the important elements in protein, fat, and carbo-
hydrates ?
4. What food materials are rich in protein? In fat? In car-
bohydrate ? In mineral matter ?
5. Explain the meaning and use of the '' Calorie."
6. State the functions of food.
7. What is a food adjunct ?
8. What is the waste material in food ?
I
CHAPTER II
KITCHEN FURNISHINGS
Thebe is no more attractive room than a well-fitted kitchen,
shinii^ with cleanhness ; and the kitchen furnishingB should
have their fair share of the money spent in buying funiiture
for the house.
A spotless clesDliness is the standard for the kitchen, and
W/tl/1G -EDO,
FiQ. 2. — Plan of a small kitchen.
all the equipment should be selected with the thought of
making cleanliness easily possible. Next in order is fore-
thought in securing the comfort and convenience of the
worker.
16
16 FOODS AND HOUSEHOLD MANAGEMENT
Plan of the kitchen. — Here the motto should be " Save
steps." How many weary miles do women walk within their
' kitchen walls because the sink, the stove, the refrigerator
and the closets for food and dishes are put in to fit the spaces
allowed by the windows and doors, with no thought of the
rapid and easy dispatch of work.
Figure 2 shows the plan of a kitchen, of the " buffet " type,
suitable for a small home or apartment. Aa this plan is
drawn it would be necessary to use either electric apparatus,
CnmutnarOieBttm BtauH/iO.
Fia. 3. — Plan of a larger kitchen.
or a -small gas stove upon one of the tables. A large gas
stove could stand in place of the table at (1), or ag^nst the
wall at (2), pushing the table at (3) nearer the door. The
cupboards at (4) and (5) should be raised, leaving table
space at both the right and left of the sink. Notice that the
ice box is in the entry, and also that there is a cupboard that
■ could be used for food. The china cupboard is conveniently
near in the dining-room.
Figure 3 shows a larger kitchen, with a serving room be-
tween it and the dining-room. The ice box is in the outer
KITCHEN FURNISHINGS 17
wall and is filled from the outside. The cupboard at (1) could
hold the cooking utensils, as it stands conveniently between
the sink and the range. A kitchen as large as this should
have a small table on rollers for carrying food materials and
utensils back and forth. If you have ever visited the kitchen
in a dining-car you will realize that compactness is one
of the advantages of the small kitchen over the large, although
the latter may be better ventilated and cooler.
Page 12
Presented as published in 1914. 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
to drink. The common beverages will be studied in detail in connection with their preparation. They have slight nutritive value, save for the added milk, cream, and sugar. Cocoa and chocolate contain fat, and so have to be classed as foods. Milk is not a beverage, strictly speaking, but a food, and should be counted as a part of a meal.
1. State the important topics in the study of foods.
2. Explain the difference between a ** food material " and a " foodstuff."
3. What are the important elements in protein, fat, and carbohydrates ?
4. What food materials are rich in protein? In fat? In carbohydrate ? In mineral matter ?
5. Explain the meaning and use of the '' Calorie."
6. State the functions of food.
7. What is a food adjunct ?
8. What is the waste material in food ?
CHAPTER II
There is no more attractive room than a well-fitted kitchen, shining with cleanliness; and the kitchen furnishings should have their fair share of the money spent in buying funiiture for the house.
A spotless cleanliness is the standard for the kitchen, and
[illustration: Plan of a small kitchen]
FiQ. 2. — Plan of a small kitchen.
all the equipment should be selected with the thought of making cleanliness easily possible. Next in order is forethought in securing the comfort and convenience of the worker.
Plan of the kitchen. — Here the motto should be " Save steps." How many weary miles do women walk within their ' kitchen walls because the sink, the stove, the refrigerator and the closets for food and dishes are put in to fit the spaces allowed by the windows and doors, with no thought of the rapid and easy dispatch of work.
Figure 2 shows the plan of a kitchen, of the " buffet " type, suitable for a small home or apartment. Aa this plan is drawn it would be necessary to use either electric apparatus,
[illustration: Plan of a larger kitchen] — Plan of a larger kitchen.
or a -small gas stove upon one of the tables. A large gas stove could stand in place of the table at (1), or against the wall at (2), pushing the table at (3) nearer the door. The cupboards at (4) and (5) should be raised, leaving table space at both the right and left of the sink. Notice that the ice box is in the entry, and also that there is a cupboard that ■ could be used for food. The china cupboard is conveniently near in the dining-room.
Figure 3 shows a larger kitchen, with a serving room between it and the dining-room. The ice box is in the outer
wall and is filled from the outside. The cupboard at (1) could hold the cooking utensils, as it stands conveniently between the sink and the range. A kitchen as large as this should have a small table on rollers for carrying food materials and utensils back and forth. If you have ever visited the kitchen in a dining-car you will realize that compactness is one of the advantages of the small kitchen over the large, although the latter may be better ventilated and cooler.