Dip buttered bread in mixture made from
1 egg — beaten;
6 T. milk or cream.
Roll in bread crumbs✪ Peanut Chops.
Bake in hot oven until brown.
Simple Courses in Home Economics 111
Peanut Sandividhes.
Shell and peel off inner skin of roasted peanuts, then chop
very fine and spread them thickly on slices of buttered bread;
sprinkle lightly with salt before putting slices together.
Peanut Soup.
1 C. roasted peanuts — ground;
Add to White Sauce made of
2 T. butter;
2 T. flour;
11/2 t. salt;
4 C. milk✪ Peanut Soup.
Bring to the boiling point, serve at once.
112 Bulletin of the Vniversity of Texas
PLANNING AND SERVING A DINNER.
Subject Matter.
Much is being said these days about the balanced ration for
stock. The farmer feeds his hogs, cattle, and chickens carefully.
He weighs and measures their food in order that the diet may
meet the individual requirement. How about his children ?
They also need careful feeding. Food is needed to build up new
tissue, repair waste, and furnish the necessary fuel for all energy.
Children and adults need a balanced ration. The foods which
are selected for each meal should be those that contribute to
some special needs of the body, and these foods should be ad-
ministered in approximately the right amount to meet these re-
quirements. It is impossible for the housewife to weigh and
measure everything, but with a knowledge of food values and
by a careful selection of foods a balanced ration can easily be
maintained. The following is a simple rule whereby balanced
meals may be planned: Select one simple protein food: add a
small amount of digestible fat, as butter or cream; one vege-
table that is rich in sugar or starch; and one or two foods that
are rich in mineral salts, also contain bulk, juciness. and flavor.
The following dinners are well balanced meals, that have been
selected with the above principles in mind, and are well suited
to a family where there are school children :
Chicken Pie.
Bread. Butter. Plum Jelly.
Sweet Potatoes.
Norwegian Prune Pudding.
Milk.
Beef Birds.
Rice. String Beans.
Corn Bread.
Canned Peaches and Sponge Cake.
Milk.
Simple Courses in Home Economics 113
Peanut Chops.
Baked Potato. Biscuit.
Lettuce Salad.
Caramel Junket.
Milk.
The next menu gives not only the materials, but the amounts
required for a person at moderately active work.
Clear Soup — 1 cup
Mock Duck (round steak) — 1-5 pound
Baked Potato — 1 large
Scalloped Cabbage — 1 serving
Apple Short Cake and Cream — medium serving.
References
Bulletins of the Uriiversity of Texas.
Menu Making. Bulletin No. 282.
Uses of Foods and the Proper Balancing of the Dietary. No.
276.
Cooking Tough Meats. No. 344.
Peanut on the Home Table. No. 13.
Table Setting and Serving. No. .
Lesson Plan
TeacJier's Aim:
To teach the principles of good menu making.
To teach the proper method of serving a meal.
Pupil's Aim:
To assist in the preparation and serving of dinner.
To cook and serve dinner at home if possible — at least to
assist.
Suggested Questions
What care is taken in the feeding of stock at your home?
Is the same care taken with the meals that are planned in the
household? Why not? •
Why are the foods weighed and measured?
What principles should be kept in mind in planning a meal?
8 — Econ.
, 114 Bulletin of tlie University of Texas
Order of Work:
Study of menus given.
Page 43 · 3 recipe records on this page
Presented as published in 1916. 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
Dip buttered bread in mixture made from 1 egg — beaten; 6 T. milk or cream.
Roll in bread crumbs.
Bake in hot oven until brown.
Simple Courses in Home Economics 111
Peanut Sandwiches.
Shell and peel off inner skin of roasted peanuts, then chop very fine and spread them thickly on slices of buttered bread; sprinkle lightly with salt before putting slices together.
Peanut Soup.
1 C. roasted peanuts — ground;
Add to White Sauce made of
2 T. butter; 2 T. flour; 11/2 t. salt; 4 C. milk.
Bring to the boiling point, serve at once.
112 Bulletin of the University of Texas
PLANNING AND SERVING A DINNER.
Subject Matter.
Much is being said these days about the balanced ration for stock. The farmer feeds his hogs, cattle, and chickens carefully. He weighs and measures their food in order that the diet may meet the individual requirement. How about his children ? They also need careful feeding. Food is needed to build up new tissue, repair waste, and furnish the necessary fuel for all energy. Children and adults need a balanced ration. The foods which are selected for each meal should be those that contribute to some special needs of the body, and these foods should be administered in approximately the right amount to meet these requirements. It is impossible for the housewife to weigh and measure everything, but with a knowledge of food values and by a careful selection of foods a balanced ration can easily be maintained. The following is a simple rule whereby balanced meals may be planned: Select one simple protein food: add a small amount of digestible fat, as butter or cream; one vegetable that is rich in sugar or starch; and one or two foods that are rich in mineral salts, also contain bulk, juciness. and flavor. The following dinners are well balanced meals, that have been selected with the above principles in mind, and are well suited to a family where there are school children :
Chicken Pie. Bread. Butter. Plum Jelly.
Sweet Potatoes. Norwegian Prune Pudding. Milk.
Beef Birds.
Rice. String Beans.
Corn Bread.
Canned Peaches and Sponge Cake.
Milk.
Simple Courses in Home Economics 113
Peanut Chops.
Baked Potato. Biscuit.
Lettuce Salad.
Caramel Junket.
Milk.
The next menu gives not only the materials, but the amounts required for a person at moderately active work. Clear Soup — 1 cup
Mock Duck (round steak) — 1-5 pound Baked Potato — 1 large Scalloped Cabbage — 1 serving Apple Short Cake and Cream — medium serving.
References
Bulletins of the Uriiversity of Texas. Menu Making. Bulletin No. 282. Uses of Foods and the Proper Balancing of the Dietary. No.
Cooking Tough Meats. No. 344. Peanut on the Home Table. No. 13. Table Setting and Serving. No. .
Lesson Plan TeacJier's Aim:
To teach the principles of good menu making. To teach the proper method of serving a meal.
Pupil's Aim:
To assist in the preparation and serving of dinner. To cook and serve dinner at home if possible — at least to assist.
Suggested Questions
What care is taken in the feeding of stock at your home? Is the same care taken with the meals that are planned in the household? Why not? •
Why are the foods weighed and measured?
What principles should be kept in mind in planning a meal?
8 — Econ.
, 114 Bulletin of tlie University of Texas
Order of Work:
Study of menus given.
Records on this page
Peanut SandwichesPeanut ChopsPeanut Soup