Foods and home making

171 189 203 221 235 viii CHAPTER XX. XXI. XXII. XXIII. XXIV. XXV. XXVI. XXVII. XXVIII. XXIX. XXX. XXXI. XXXII. XXXIII. XXXIV. XXXV. XXXVI. XXXVII. XXXVIII. XXXIX. XL. XLI. Contents The Main Luncheon Dish — Meat Substitutes Fresh Vegetables for Luncheon or Supper — Buy- ing Vegetables Salads and Other Dishes for Luncheon or Supper Breads for Luncheon or Supper .... Luncheon or Supper Desserts Luncheon or Supper Menus — Counting Calories — Serving Luncheon or Supper .... UNIT 4: DINNER Meats for Dinner — Buying Beef . . . . Meat Soups and Left-Over Meat Dishes — Veal, Lamb, Mutton, Pork, Liver Chicken and Fish for Dinner Vegetables for Dinner Yeast Breads Salads and Desserts for Dinner .... Planning and Serving a Dinner — Counting the Cost of Foods — Calculating Food Values — Carving UNIT 5: HEALTH AND CHILD CARE Keeping Well Caring for the Sick in the Home .... Keeping the Baby and His Little Brothers and Sisters Well and Happy Feeding the Baby and His Little Brothers and Sisters UNIT 6: FOOD PRESERVATION Canning Fruits Canned and Dried Vegetables Preserves, Conserves, Jelly, and Spicf.d Fruit UNIT 7: HOSPITALITY Picnic Lunches Cakes PAGE 250 264 287 301 311 327 347 375 392 412 423 434 448 465 477 489 498 5ii 523 532 54i 548 Contents ix CHAPTER PAGE XLII. Frozen Desserts 564 XLIII. Parties at School and at Home . . . . 573 APPENDIX Foodstuffs — What They Do in the Body — Where Vitamins Are Found 585 Weights and Approximate Measures of Some Common Food Materials 587 Points in Selecting Kitchen Utensils 588 Destroying Household Pests 591 Pupils’ References 594 Teachers’ References 596 Measurement Equivalents 597 Weight-Height-Age Tables for Girls and Boys of School Age 597 Food Values of Common Foods 600 List of Classified Recipes 610 INDEX 615 ILLUSTRATIONS A Cheerful Kitchen and Tasty Food ..... Frontispiece. FIGURE page 1. Good Foods for Breakfast i 2. Four White Rats of the Same Age 2 3. A Measuring Cup of Orange Juice 9 4. A Ripe Banana 10 5. Sprayed and Unsprayed Apples 13 6. A Fruit Knife 14 7. An Orange Spoon 15 8. Preparation of Oranges 16 9. Serving Oranges in a Sherbet Glass 16 10. Serving Oranges on a Plate 16 11. Half-Pint and Pint Measuring Cups; Quart Measure; Nest of Measuring Cups ; Sets of Measuring Spoons .... 23 12. Apple Compote 25 13. Water and Solids in an Apple 28 14. Water and Sugar 32 15. Starch and Water ; Sugar and Water 33 16. Two Chickens That Were Fed Different Foods .... 36 17. Water and Solids in Grapes and Raisins 40 18. Utensils for Weighing and Measuring Food 42 19. Magnified Section of a Wheat Grain 50 20. A Double Boiler 52 21. Rinsing Rice after Boiling 55 22. An Electric Fireless Cooker 57 23. The Composition of a Wheat Grain 59 24. The Composition of Cooked Oat Breakfast Cereal ... 60 25. White Rat Whose Food Lacked Calcium ; White Rat Whose Food Was Rich in Calcium 66 26. Skeletons of the Two Rats Shown in Figure 25 . . . 67 27. The Difference Made by Milk . . - . . . .68 28. Composition of Milk 70 29. Two Quarts of Milk 7° 30. Three Kinds of Coffee Pots 73 xi xii Illustrations FIGURE PAGE 31. A Good Egg 94 32. Composition of Whole Egg; Composition of White and of Yolk 99 33. An Interesting Centerpiece 106 34. A Family Breakfast Table Set for Convenience in Serving . . 108 35. A Butter Spreader no 36. A Breakfast Cover m