Foods and home making

Some of the following statements are true, and some are false. Read each statement very carefully and decide whether it is true or false. On a piece of paper or in your notebook, list the numbers corresponding to the statements. After each number write the word True or the word False. 1. Spinach contains much starch. 2. In buying potatoes one should select deep-eyed ones. 3. The ears of sweet corn are smaller than those of field corn. 286 Luncheon or Supper 4. Root vegetables in general contain carbohydrates. 5. Tomatoes having much meat are usually solid. 6. Carrots are always sold by the quart or peck. 7. All vitamins in tomatoes are lost by canning. 8. Bleached lettuce leaves contain more vitamins than the green leaves. 9. Cabbage may be cooked in water in about seven minutes. 10. Many yellow vegetables are good sources of vitamin A because they contain carotene. Answer each of these questions with one word or with few words. With- out copying the questions write the answers on a piece of paper or in your notebook. Number the answers as the questions are numbered. 11. How many vegetables other than potatoes should be eaten daily ? 12. What vegetable other than new potatoes should be scraped instead of pared? 13. Name two foodstuffs which make vegetables in general valuable. 14. Name two kinds of lettuce. 15. When buttering bread crumbs for scalloped dishes, how much butter should one use for each cup of soft bread crumbs? 16. How are the leaves of a good head of cabbage arranged? 17. What three parts of plants contain starch? 18. Name three minerals of which there is likely to be too little in our diet. 19. How many medium-sized tomatoes are there in a pound ? 20. From what two vegetables should a thick paring be cut? HOME WORK 1. If possible, go to market during the week and select two or more vegetables. Take a report on vegetable buying to your teacher, some- what as follows : Name of Vegetable Points Indicating Desirability Cost by the Pound or Measure Pupil’s name : Date : 2. Cook vegetables in your home at least twice during the week. CHAPTER XXII SALADS AND OTHER DISHES FOR LUNCHEON OR SUPPER Can you answer these questions ? If not, look for the answers as you study this chapter. 1. What kind of salad dressing is uncooked? 2. Which costs the most — olive oil, cottonseed oil, or corn oil? 3. Is one kind of vegetable oil more nourishing than the others? 4. Of what use are oils and fats in the body ? 5. What is the principal food of Eskimos? Why do these people need this food ? 6. Is butter pure fat ? 7. Why is a salad oil a good food to use with lettuce or other salad plants ? 8. What kind of salad makes a good substitute for desserts? Why is it a good plan to serve salad at luncheon or supper ? Eat a salad twice a day is the advice given by McCollum and Simmonds, authorities on diet and right living.1 If we are to have two salads daily, the luncheon menu as well as the dinner should contain a salad. Very appetizing salads may be made of eggs and cheese. Such salads are good meat substitutes and may be used as the main dish of a luncheon. A salad is a cold dish. We have learned that the luncheon should contain at least one hot dish. If a soup and possibly a hot beverage are used for luncheon, a salad is a suitable main dish.