Foods and home making

37. A. A Hostess’s Cover at a Family Breakfast . . . .113 37. B. A Host’s Cover at a Family Breakfast 113 38. Using the Knife and Fork Together 129 39. Using a Fork without the Knife 130 40. Buttering Bread 131 41. Keeping the Fork in the Left Hand 132 42. The Knife and Fork at the Close of a Meal or Course . . . 133 43. Using a Soup Spoon 134 44. Using a Teaspoon 135 45. A Stream-Lined Step-Saving Kitchen 145 46. An Energy-Wasting Kitchen 146 47. A Swinging Sash in a Door 148 48. A Poster — “A stooped body is like a kinked hose” . . . 150 49. A Poster — “The stoop she conquered” 151 50. Easily-Operated Curtains for a Cupboard 153 51. A Modern Type Tea Wagon 155 52. A Service Wagon 156 53. A Rack for Draining Dishes 166 54. A Section of a Refrigerator Wall 172 55. Food Storage in a Top leer Refrigerator 173 56. An Iceless Refrigerator 174 57. Circulation of Air in A, Top leer ; B, Side leer 175 58. Right and Wrong Positions of a Gas Burner 177 59. A Gas Burner Showing the Mixer 178 60. A Gas Burner Showing the Spud . . 179 61. Cleaning the Wick of a Kerosene Stove 1S1 62. Fire Box of Coal Range 183 63. Home Comfort, A Modern Coal Range Showing Indirect Draft . 184 64. A Hot-Air Furnace 185 65. Dials of a Gas Meter 18S 66. Dials of an Electric Meter 188 67. A Suggested Time Budget 191 68. A Good Arrangement of Furniture in a Dining Room . 204 69. A Poor Arrangement of Furniture in a Dining Room . . . 205 Illustrations xiii FIGURE PAGE 70. A Good Arrangement of Articles on a Buffet .... 206 71. A Poor Arrangement of Articles on a Buffet .... 206 72. A Living-Dining Room 207 73. A Living-Dining Room Table 208 74. Another View of the Living-Dining Room Table . . 208 75. A Plate of Poor Design ; a Plate of Good Design . 209 76. A Plate of Good Design 210 77. Inlaid Silver 212 78. New Spoon; Spoon Scratched by Use and Scouring . 214 79. Two White Rats Showing the Effect of Different Foods . . 222 80. A Checking Slip 224 81. A Card for Recording Credits for Milk, Fruits, and Vegetables . 225 82. Bread Board and Knife 228 83. Different Sizes of Cans in Common Use 242 84. A Chopping Knife Useful for Cutting Juicy Vegetables . . 248 85. Composition of the Edible Portion of a Peanut .... 248 86. Composition of American Cheese 256 87. Potato Volcano 258 88. Composition of a Dried Navy Bean 260 89. Cabbage 265 90. Composition of an Uncooked Potato 266 91. Iron-Rich Foods 267 92. Calcium-Rich Foods 268 93. Phosphorus-Rich Foods 269 94. Foods Rich in Vitamin A 272 95. Foods Rich in Vitamin C 273 96. Poor and Good Tomatoes and Peas 276 97. Composition of Butter 289 98. A Salad-Dressing Bottle .291 99. A Bread-Stick Pan 307 100. A Luncheon Cover 338 101. A Family Luncheon Table Ready for Service .... 341 102. Composition of the Edible Portion of Beef Steak . . . 349 103. Half a Beef Showing Bones and Cuts 352 104. Sirloin (next to the Rump and the Round) .... 353 105. Sirloin (in the Middle of the Loin End) 353 106. Sirloin (next to the Porterhouse) 354 107. Porterhouse (next to the Sirloin) 355 108. Club (next to the Prime Rib) . . . , . . .355 109. Standing Rib Roast 356 XIV Illustrations FIGURE PAGE no. Rolled Rib Roast 357 in. Rump . 358 1 1 2. Round 359 1 13. Chuck and Shoulder- Round Steaks 360 1 14. Some Boneless Cuts of Beef 361 1 15. Magnified Drawing Showing the Structure of Lean Meat . . 362 1 16. Cuts of Veal 381