Foods, their selection and preparation

2 heads lettuce 1 lb. squash 1^ lb. snap beans 1 head cabbage (small) 2 bunches carrots 1 No. 2 can green peas lb. spinach 1 pkg. green lima beans (frozen) 8 to 10 pounds 4^ to 5 lb. oranges 1 46-oz. can tomato juice 2 grapefruit 2 or 3 lemons or 1 small can lemon juice to 8 pounds 2 lb. sweet potatoes 6 lb. potatoes 12 to 13 pounds 2 lb. apples 3 lb. other fruit 1 No. 2 can applesauce 1 bunch celery 1 No. 2\ can peaches 1 lb. beets 1 lb. prunes, \ lb. raisins 1 lb. onions 19 to 21 quarts (1 ounce cheese or 2 to 3 dips ice cream equal 1 cup milk) 17 qt. fresh whole milk £ lb. Cheddar cheese 1 14^-oz. can evaporated milk ^ to 1 lb. cottage cheese 1 pt. ice cream 7 to 8 pounds • £ lb. liver 3 to lb. beef chuck 1 lb. fish (haddock, cod, halibut) 2 to 3 lb. lamb shoulder 2 dozen 2 dozen eggs 12 ounces or £ pound 8 oz. split peas 4 oz. peanut butter 9 to 10 pounds (Count 1^ lb. bread as 1 lb. flour) 3 loaves enriched bread 1 small pkg. cereal 3 loaves whole-wheat bread 1 lb. enriched flour 1 loaf rye bread ^ lb. macaroni l£ lb. rolled oats or whole-wheat cereal 1 box crackers 2\ to 3 pounds \ lb. bacon \ lb. shortening 1§ lb. table fat \ pt. salad oil 2£ to 3 pounds to 2 lb. sugar honey, jelly, or preserves \ to 1 pt. molasses nTaken from Food for the Family with Young Children , A1S-59, United States Depart¬ ment of Agriculture (1946). [27] II • Sug ars and Sugar Cookery The sugars are the simplest of the organic foods. Green plants build them from the carbon dioxide of the air and the water of the soil. Simple food sugars contain in each molecule six atoms of carbon combined with twelve atoms of hydrogen and six of oxygen — the latter two in the same proportion as in water. These are called monosaccharides. More complex food carbohydrates are formed in multiples of these simple units called disaccharides or polysaccharides, depending upon the number of the simple units con¬ tained. Since all the food carbohydrates — the food sugars, dextrins, starches, and celluloses — are made up of units containing six atoms of carbon, they are called hexoses. Carbohy¬ drates built from simple sugars containing only five carbon atoms are pentoses. While pentoses are present in small amounts in foods, the human digestive tract contains no enzyme to digest them; consequently they are not usable as food. CLASSIFICATION OF SUGARS Food sugars are carbohydrates character¬ ized by a sweet taste. There are two groups of food sugars. Monosaccharides. Monosaccharides, the simple food sugars, are dextrose, levulose, and galactose. The first two are more abundant than galactose since they are the simple units built into the carbohydrates of food plants. Galactose is one of the two simple sugars in lactose, the sugar in milk. The chemical formula for these sugars is the same, C6Hi206, but these elements are so combined in the different sugars that their structural formulas and properties differ. While dextrose and levulose are very abundant in fruits and sirups, they are not readily available in a pure crystalline form like sucrose, the granulated sugar of com¬ merce, but are used in the form of sirups, most of which contain mixtures of sugars.