a week.1 Putting these supplies into three
meals a day also requires planning if the fam¬
ily is to obtain the most in satisfaction as
well as nutrition. The staple supplies are
checked first, and needed supplies go on the
weekly order. This means a special trip to
the market at the most convenient time.
Many fruits and vegetables can be purchased
in larger quantity than the supply for a day.
The amount of perishables that can be pur¬
chased at one time will be limited by storage
facilities, but planning ahead will cut down
the number of market trips. It is wise to
spend time over the grocery advertisements
before roughing in the menus as a basis for
the weekly order. This makes it possible to
take advantage of bargain sales. Always leave
advance menus flexible. Market inspection
may suggest a change, there may be unan¬
ticipated leftovers to be used, or unexpected
company may appear.
Meal plans, like time schedules, are to
guide not to bind the homemaker. They
contribute to smooth management and make
it possible for other members of the family
to help out or even to take over with a min¬
imum of interruption.
Appetite Appeal. To have all the food
groups represented in the right amounts does
not mean a satisfactory diet or a successful
meal. Meals that are "good for one” should
be good to eat. There is pleasure associated
with the eating of foods which appeal to
the eye and to the senses of taste and smell.
Some foods are colorful, others colorless;
some flavorful, others bland; some crisp in
texture, others mealy or creamy. For inter¬
est or appetite appeal there should be variety
from week to week, day to day, meal to meal,
and within the meal. There should be plenty
of color, either contrasting colors or harmo¬
nizing colors, to give eye appeal; and aroma
and flavor for taste appeal.
Variety. When one looks at the food
supplies to be found in the average market,
fresh, frozen, canned, and dried, to obtain
variety in meals is seemingly an easy thing to
do. Yet many persons limit their choice to
the same few foods, too frequently cooked
in the same way day after day. Sometimes
they do so because the family likes special
foods and ways of preparation. If these will
provide the necessary nutrients no real harm
comes from a narrowed choice, but the mem¬
bers of the family should be encouraged to
widen their acquaintance with other desir¬
able foods and methods of preparation.
Sometimes the lack of variety in foods and
ways of preparation is caused by lack of
interest and imagination on the part of the
person responsible for planning and prepa¬
ration, and a failure to see the importance
of the job.
Page 330
Presented as published in 1935. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
a week.1 Putting these supplies into three meals a day also requires planning if the family is to obtain the most in satisfaction as well as nutrition. The staple supplies are checked first, and needed supplies go on the weekly order. This means a special trip to the market at the most convenient time. Many fruits and vegetables can be purchased in larger quantity than the supply for a day. The amount of perishables that can be purchased at one time will be limited by storage facilities, but planning ahead will cut down the number of market trips. It is wise to spend time over the grocery advertisements before roughing in the menus as a basis for the weekly order. This makes it possible to take advantage of bargain sales. Always leave advance menus flexible. Market inspection may suggest a change, there may be unanticipated leftovers to be used, or unexpected company may appear.
Meal plans, like time schedules, are to guide not to bind the homemaker. They contribute to smooth management and make it possible for other members of the family to help out or even to take over with a min¬ imum of interruption.
Appetite Appeal. To have all the food groups represented in the right amounts does not mean a satisfactory diet or a successful meal. Meals that are "good for one” should be good to eat. There is pleasure associated with the eating of foods which appeal to the eye and to the senses of taste and smell. Some foods are colorful, others colorless; some flavorful, others bland; some crisp in texture, others mealy or creamy. For interest or appetite appeal there should be variety from week to week, day to day, meal to meal, and within the meal. There should be plenty of color, either contrasting colors or harmonizing colors, to give eye appeal; and aroma and flavor for taste appeal.
Variety. When one looks at the food supplies to be found in the average market, fresh, frozen, canned, and dried, to obtain variety in meals is seemingly an easy thing to do. Yet many persons limit their choice to the same few foods, too frequently cooked in the same way day after day. Sometimes they do so because the family likes special foods and ways of preparation. If these will provide the necessary nutrients no real harm comes from a narrowed choice, but the mem¬ bers of the family should be encouraged to widen their acquaintance with other desirable foods and methods of preparation. Sometimes the lack of variety in foods and ways of preparation is caused by lack of interest and imagination on the part of the person responsible for planning and preparation, and a failure to see the importance of the job.