Lessons in cooking through preparation of meals

Cost of Food per Day — $1.14. Cost per Day per Person — 10.28. Or THE Total Food Value 14% is Protein, 32% is Fat and 54% is Starch and Sugar. Note. — A well-balanced diet contains 10% to 15% of protein 35% to 40% of fat, and 40% to 60% of starch and sugar (carbohydrates). An average sized man, with light exercise, requires per day a total of about 2,800 food units ; an average woman, 2,200 food units ; and a child 7 to 9 years old, 1,400 food units. See Bulletin of the School, "Food Values." Substitute oleomargarine for butter in cooking. Use top of milk in place of cream for cereal and coffee. In cooking with milk reduce by adding half water, or use skimmed milk at 5 cents per quart. In Lesson i, omit the soft cooked eggs and in Lesson 3 use ground round steak broiled in place of sirloin. In Lesson 4 omit the cantaloupe and in Lesson 6 use 2 pounds veal chops in place of 4 pounds veal roast. In Lesson 7 omit the cereal, and in Lesson 9 use plain cooked peas instead of creamed. In Lesson 11 use tea instead of milk, and in Lesson 12 use clear tomato soup instead of cream of tomato. In Lesson 32 use boiled beef patties, grinding round steak for this and forming into patties, instead of veal cutlets, and in Lesson 20 use cucumber salad instead of fruit salad. ESTIMATED REDUCTIONS 1 lb. Butter at 32c, less 1 Ci-eamed Peas at 12e, less lb. Oleo at 20c $ .12 Plain Peas at 8c 04 2 pts. Cream 40 1 qt. Milk at 8c, less tea at 9 pts. Milk 36 Ic 07 4 Eggs 07 Cream of Tomato Soup at 2 lbs. Sirloin Steak at 40c, 15c, less Clear Tomato less iy2 lbs. Ground Soup at 10c 05 Eound at 27c 13 Veal Cutlets at 30c, less 2 Cantaloupes 10 Round Steak at 18c 12 4 lbs. Veal Roast at 64c, less Fruit Salad at 12c, less 2 lbs. Veal Chops at 36c. .28 Cucumber Salad at 4c... .08 Corn Flakes, Cream and Sugar 05 $1.87 Original Total Cost $8.00 Reduction Cost 1-87 Total Cost per Week $6.13 New Cost per Day 875 New Cost per Day pei Person 22 PART II WAITING ON TABLE General Rule Convenience, ease and grace should govern every action in serving. This rule should apply to the setting of the table, taking each point into consideration in the placing of every article, as well as in the serving. With a Maid 1. A tray should be used in serving food and removing dishes,. with the exception of platters and large dishes. 2. Place dishes before the guests from the right. 3. Pass all dishes from which food is to be taken at the left. 4. Remove the dishes from the right, when convenient. 5. Fill water glasses as they stand in place, if possible. If not, pick up the glass with the left hand, fill and replace. 6. Everything pertaining to one course should be removed before serving the next. 7. Remove in the following order: 1. All dishes containing food, meat platter, vegetable dishes, etc. In removing the platter, lay the carving knife and fork on the platter and remove with both hands. 2. Soiled dishes, taking the entire service from each person at one time. 3. Clean dishes that are not to be used in the following courses. Copyright 1911, by 41 Home Economics Association