Foods and home making

Another difference is that dinner is the more elaborate meal. A greater variety of foods is usually served at dinner than at the simpler meal. If a dinner is served in courses, there are more courses for dinner than for luncheon or supper. 448 Planning and Serving a Dinner Some dinner plans : 449 Plan I Plan II Plan III Main Meat or fish Clear Soup or Fruit Clear Soup or Fruit Vegetables Cocktail Cocktail Bread and butter Fish r Meat f Meat Dessert or Main 1 Vegetables e Main ! Fish course ] Bread with- course ' Vegetables Bread with ( out butter or without Salad butter Dessert Salad or Dessert Beverage Beverage It should be noted that for the very elaborate dinner, both fish and meat are served. The portion of fish served in such a dinner is usually small. In an elaborate dinner, bread is some- times served without butter. What shall we have for dinner? We can follow the plans given in the foregoing in planning dinner menus. But we have to decide what particular kind of meat, vegetable, salad, etc. we shall use. In order to choose as easily and quickly as possible, it is a good plan to have lists of these different foods, that is, a list of meats, a list of vegetables, a list of salads, etc. The lists may be placed in a book. If a book is used, it is well to leave some blank space or pages between the lists so that addi- tional foods may be placed on the lists. As more foods are learned, the lists may be increased. Filing cards are convenient for listing the foods. The cards are convenient because they may be indexed. Additional cards may be inserted as the lists increase. Make lists of the foods given in this text and elsewhere. The lists should include : 450 Dinner Soups (see pages 237-240, 247-249, 377) Meats (see pages 101, 363-370, 378-401) Fish; meat substitutes (see pages 293, 297, 406-409, 96-98, 256-261) Breads (see pages 88-91, 302-309, 429-432) Vegetables (see pages 279-284, 415-421) Salads (see pages 290-295, 440-441) Desserts (see pages 312-324, 441-446, 55I-S7i) Beverages (see pages 68-76, 578) Sweets (see pages 577-582) If long lists are made, it is a good plan to separate them into groups. Desserts, for example, may be classified as cooked desserts, uncooked desserts, frozen desserts. Meat lists may be separated into beef, veal, lamb or mutton, and pork. Plan a dinner that would be suitable to cook and serve at school. Test the menu by referring to the method of testing given on pages 331-335. How can we count the cost of meals? In getting a meal, we may use a pound of flour, a few spoonfuls of butter, or other material. How are we to count the cost of these? There are general things we must know when counting the cost of food : 1. The cost by the pound, or quart, or dozen, or package, or can. 2. Measurement in cupfuls of a pound, a quart, a package, a can. The cost by the pound, etc., should be noted when the food is bought. On package and canned goods the weight is given. We should note the weight of all packages and cans. The measurement in cupfuls of a package may be obtained by actually measuring the contents of a package. The measurement in cupfuls of a can may be obtained from the information given on page 242. The measurement in cupfuls of foods bought by bulk may be obtained from the table given on page 587.