Foods and home making

1. Some of the egg dishes you learned to prepare for breakfast would be suitable for luncheon or supper. You may know of some other egg dishes. By examining cook books you will be able to learn of more dishes. Make a list of egg dishes that would be suitable to serve for luncheon or supper. 2. Make a list of cheese dishes suitable to serve for luncheon or supper. 3. Make a list of dishes prepared from any of the dried legumes suitable for luncheon or supper. Note: If you have a box for filing recipes written on cards, it would be a good idea to write these lists of dishes on cards and file them in the box. Such lists would be very helpful in planning meals. (See page 449.) 4. Copy the following sentences, writing a word or number in place of each blank. a. Two solid foods other than meat containing good quality proteins are and . b. A group of foods called legumes are , , and . c. The foods named in b are rich in carbohydrates and . d. Sour milk consists of and . e. Cheese made by treating milk with rennet must be before it is of the proper texture and flavor. /. The principal protein of milk is called g. The substance which is found in the juices of the human stomach and which clots the proteins of milk is called h. Hard cheese contains water and proteins than milk. i. Macaroni is a good food to use with cheese because it (macaroni) is rich in j. American cheese is also called cheese. The Main Luncheon Dish 263 k. When cheese is allowed to stand in order to develop flavor and make it of proper texture, — — act upon it. l. An important mineral substance contained in cheese is m. Baking soda added to water in which legumes are cooked may destroy the contained in legumes. HOME WORK Prepare at least two meat-substitute dishes at your home during the week. Take a written statement, such as suggested on page 30, to your teacher. CHAPTER XXI FRESH VEGETABLES FOR LUNCHEON OR SUPPER BUYING VEGETABLES Can you answer these questions ? If not, look for the answers as you study this chapter. 1. How many fresh vegetables can you name? 2. Why are we advised to eat vegetables? 3. Name the parts of plants which are used as vegetables. 4. From what vegetables should a thick paring be cut? Why? 5. Why- do we scrape new potatoes and carrots rather than pare them? 6. How can parsley which is somewhat wilted be freshened ? 7. How long should cabbage cook? 8. Why should sweet potatoes not be bought in as large quantity as white potatoes ? 9. What are some points to consider in buying fresh peas? 10. What foods are rich in iron ? Do vegetables give vigor and vim? Can you imagine a spinach bed more than 50 miles square ? In no one spot is there such a huge bed of spinach, but all the ground on which spinach is grown in this country measures more than 50 miles square or over 2500 square miles. According to the United States Department of Agriculture, 37,000 acres of land were used for spinach growing in a recent year. This is 1 2,000 acres more than was used for raising spinach two years before that time.1 Not only more spinach but more cabbage (see Figure 89), tomatoes, carrots, lettuce, celery, and many other vegetables are being grown. Why are the people of this country eating more fresh vegetables than formerly? See Hygeia, volume s, No. 4, We Like Greens by E. S. Clowes. Fresh Vegetables 2 65