saved by a better arrangement. Noting the exact time it takes to do a given task by one method, and then the exact time necessary in another way, shows the difference in the two much more accurately than a mere impression of the difference. Surely, the ideal is not to spend one's whole time doing housework, but to do it as quickly and efficiently as possible, so that one may have time for the larger things of life. REFERENCES Various cook books, on salads. "The Efficient Kitchen," by Georgie Boynton Child. "The New Housekeeping," by Christine Frederick. QUESTIONS 1. Into what two general classes would you divide salads? 2. Which kind of salads would it be appropriate to include in a hearty-dinner menu ? 3. What are the chief points to consider in judging a salad ? 4. What ways do you recommend for caring for celery which must be kept for a day or two ? 5. Why is it worth while to learn to like salads ? LXII LUNCHEON PREPARE AND SERVE A LUNCHEON. Decide on the type of luncheon you wish to prepare (formal or informal), on the number of people to be served, and on the amount you wish to spend. How will the season of the year and the time you can spend in preparation affect your choice ? Plan a menu accord- ingly. Prepare and serve. MENU- MAKING 293 MENU-MAKING Most of the principles of menu-making have already been stated, but it will be useful to bring them together, and sum up at this point. A great deal is said at the present time about balanced meals, and many lists of these are published. At first glance the student who knows that a "balanced diet" furnishes a certain number of total calories, — with a certain percentage of these from fats, proteins, and carbohydrates, — and a given amount of mineral elements, is puzzled, be- cause these lists say nothing at all about amounts. It must be evident, then, that such meals are not accurately balanced in this sense. They are balanced in the sense that they furnish all the different elements required and in approximately the correct amounts. It is obvious that the housekeeper who tried to balance the diet for every member of the family would have an endless task and would seldom accomplish her end, because the various individuals would demand liberty to eat more or less of the foods provided and the accurate balance would be upset at once. For the healthy individual no such accurate plan- ning is necessary, but it is most important that meals be balanced in the other sense. First, meals should be con- sidered not individually, but in groups, meals for the day, for the week. Decide, for example, how much meat you intend to include in the diet of the week, and distribute it accordingly. Some people find themselves best suited with meat only two or three times a week ; others desire it at least once a day, while still others prefer it in smaller amounts even more frequently. But as meat is expensive and too much of it is probably not good for us, the skilled menu-maker will devise substitutes which will satisfy 294 FOOD STUDY her family and gradually change their tastes. Remember that the food habits of children are much more easily changed than are those of adults.

AI-modernized reading of the original text

saved by a better arrangement. Noting the exact time it takes to do a given task by one method, and then the exact time necessary in another way, shows the difference in the two much more accurately than a mere impression of the difference. Surely, the ideal is not to spend one's whole time doing housework, but to do it as quickly and efficiently as possible, so that one may have time for the larger things of life. Various cook books, on salads. "The Efficient Kitchen," by Georgie Boynton Child. "The New Housekeeping," by Christine Frederick. 1. Into what two general classes would you divide salads? 2. Which kind of salads would it be appropriate to include in a hearty-dinner menu ? 3. What are the chief points to consider in judging a salad ? 4. What ways do you recommend for caring for celery which must be kept for a day or two ? 5. Why is it worth while to learn to like salads ? LUNCHEON PREPARE AND SERVE A LUNCHEON. Decide on the type of luncheon you wish to prepare (formal or informal), on the number of people to be served, and on the amount you wish to spend. How will the season of the year and the time you can spend in preparation affect your choice ? Plan a menu accordingly. Prepare and serve. MENU- MAKING 293 MENU-MAKING Most of the principles of menu-making have already been stated, but it will be useful to bring them together, and sum up at this point. A great deal is said at the present time about balanced meals, and many lists of these are published. At first glance the student who knows that a "balanced diet" furnishes a certain number of total calories, — with a certain percentage of these from fats, proteins, and carbohydrates, — and a given amount of mineral elements, is puzzled, because these lists say nothing at all about amounts. It must be evident, then, that such meals are not accurately balanced in this sense. They are balanced in the sense that they furnish all the different elements required and in approximately the correct amounts. It is obvious that the housekeeper who tried to balance the diet for every member of the family would have an endless task and would seldom accomplish her end, because the various individuals would demand liberty to eat more or less of the foods provided and the accurate balance would be upset at once. For the healthy individual no such accurate planning is necessary, but it is most important that meals be balanced in the other sense. First, meals should be considered not individually, but in groups, meals for the day, for the week. Decide, for example, how much meat you intend to include in the diet of the week, and distribute it accordingly. Some people find themselves best suited with meat only two or three times a week ; others desire it at least once a day, while still others prefer it in smaller amounts even more frequently. But as meat is expensive and too much of it is probably not good for us, the skilled menu-maker will devise substitutes which will satisfy her family and gradually change their tastes. Remember that the food habits of children are much more easily changed than are those of adults.

Food study