Other combinations of prepared foods are given to illus-
trate the various kinds of food in common use, the grouping
of seasonable and harmonious foods, and some methods of
serving which will be found convenient where table appoint-
ments are lacking. A brief outline of methods and a few
recipes will be sufficient; the combination most seasonable
and convenient may be selected for demonstration and the
pupils may prepare the others at home, bringing them for
the school lunch or for credit for home work.
We must all like, or learn to like, and eat every kind of
wholesome food ; then we will all like to work and play, to
study and think, and will be kind and pleasant.
But if we eat too much, or too little of any one kind of food
stuff we will be lazy, stupid, and irritable.
Lunch, — Combination No. 2. Wafers, cheese, jelly,
banana, nuts, milk.
Recipe, No. 2. Cheese and Jelly Sandwiches
Use cream cheese or any common cheese grated ; spread
half the wafers with cheese and half with jelly; chop the
nuts✪ Cheese and Jelly Sandwiches fine and sprinkle them over the cheese, reserving part
of them to use with the banana, if preferred ; put the
wafers together, some with two of jelly or two of cheese, and
some with one of each. Wrap them in the waxed paper
lining of the wafer box. Provide a napkin, knife, fork,
teaspoon, wooden plate, and enamelled cup, and also a suit-
able box or basket.
FOOD STUFFS 89
Lunch, — Combination No. 3. Graham wafers, pea-
nut butter, tomato salad, hermits, pear.
Recipe, No. 3. Peanut Butter Wafers
Spread the wafers with a thin layer of peanut butter and
put together; peel the tomatoes, cut in halves, and dress
them with any preferred salad dressing✪ Peanut Butter Wafers, or with sugar and
salt. Put them in a jar with a tight cover; or take the
dressing in a bottle, and the salt and sugar in paper bags.
Recipe, No. 4. Quick Lemonade
1 lemon.
I c. sugar.
1 pt. water✪ Quick Lemonade.
Wash and scrub the lemon ; parasites and particles of dust
often lodge in the rough skin, and scrubbing is needed to
remove them.
Shave off one fourth of the thin yellow peel ; put the
sugar and peel into a pitcher and press with a small wooden
masher until the sugar has absorbed some of the oil from the
peel, — this is to give flavor. Cut the lemon in halves ;
squeeze the juice out with a lemon squeezer ; stir it into the
sugar; add the cold water and one tablespoon of chipped
ice, and serve very cold.
LESSON III
PROPORTION OF FOOD STUFFS IN DAILY
MEALS
We may have some idea of this proportion from our instinct
or appetite when we are in a normal condition of health.
We all like a little butter on our bread, for wheat has a small
amount of fat ; — no one would relish a thick slab of butter.
We generally eat about one fourth as much meat as of the
combined amount of potatoes, vegetables, and dessert.
The proportion of these food stuffs varies with persons of
different ages and occupations ; but an average proportion
is about four ounces of proteins, four ounces of fats, and
fourteen to sixteen ounces of carbohydrates.
Perhaps you will understand it better if you think of the
daily meals in a family of average health and intelligence.
If we could measure the food as it is prepared in such a home
and separate it into the several food stuffs, we would find
that the proportion is about as follows :
Page 49 · 3 recipe records on this page
Presented as published in 1915. 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
Other combinations of prepared foods are given to illustrate the various kinds of food in common use, the grouping of seasonable and harmonious foods, and some methods of serving which will be found convenient where table appointments are lacking. A brief outline of methods and a few recipes will be sufficient; the combination most seasonable and convenient may be selected for demonstration and the pupils may prepare the others at home, bringing them for the school lunch or for credit for home work.
We must all like, or learn to like, and eat every kind of wholesome food ; then we will all like to work and play, to study and think, and will be kind and pleasant.
But if we eat too much, or too little of any one kind of food stuff we will be lazy, stupid, and irritable.
Lunch, — Combination No. 2. Wafers, cheese, jelly, banana, nuts, milk.
Recipe, No. 2. Cheese and Jelly Sandwiches
Use cream cheese or any common cheese grated ; spread half the wafers with cheese and half with jelly; chop the nuts fine and sprinkle them over the cheese, reserving part of them to use with the banana, if preferred ; put the wafers together, some with two of jelly or two of cheese, and some with one of each. Wrap them in the waxed paper lining of the wafer box. Provide a napkin, knife, fork, teaspoon, wooden plate, and enamelled cup, and also a suitable box or basket.
FOOD STUFFS 89
Lunch, — Combination No. 3. Graham wafers, peanut butter, tomato salad, hermits, pear.
Recipe, No. 3. Peanut Butter Wafers
Spread the wafers with a thin layer of peanut butter and put together; peel the tomatoes, cut in halves, and dress them with any preferred salad dressing, or with sugar and salt. Put them in a jar with a tight cover; or take the dressing in a bottle, and the salt and sugar in paper bags.
Recipe, No. 4. Quick Lemonade
1 lemon. I c. sugar. 1 pt. water.
Wash and scrub the lemon ; parasites and particles of dust often lodge in the rough skin, and scrubbing is needed to remove them.
Shave off one fourth of the thin yellow peel ; put the sugar and peel into a pitcher and press with a small wooden masher until the sugar has absorbed some of the oil from the peel, — this is to give flavor. Cut the lemon in halves ; squeeze the juice out with a lemon squeezer ; stir it into the sugar; add the cold water and one tablespoon of chipped ice, and serve very cold.
LESSON III
PROPORTION OF FOOD STUFFS IN DAILY MEALS
We may have some idea of this proportion from our instinct or appetite when we are in a normal condition of health. We all like a little butter on our bread, for wheat has a small amount of fat ; — no one would relish a thick slab of butter. We generally eat about one fourth as much meat as of the combined amount of potatoes, vegetables, and dessert.
The proportion of these food stuffs varies with persons of different ages and occupations ; but an average proportion is about four ounces of proteins, four ounces of fats, and fourteen to sixteen ounces of carbohydrates.
Perhaps you will understand it better if you think of the daily meals in a family of average health and intelligence. If we could measure the food as it is prepared in such a home and separate it into the several food stuffs, we would find that the proportion is about as follows :
Records on this page
Cheese and Jelly SandwichesPeanut Butter WafersQuick Lemonade