Three short courses in home making

almost pure fat. Occasionall) we find a f» >< <»l that contains all the five groups <>f food principles. Milk is an example of such a and milk contains all five food principles in such proportion as to supply nil the nourishment which the babj needs during the early months of its life. As the bab} gr iws older, foods rich in carbohy- drates musl be added to the diet in order to supply a sufficient amount of energy for activity. Wheal contains all that the body needs for nourishment except for the absence of water. This lacl usually remedied by the addition (>( water when cooking. ein foods. Meats. Fish. Poultry. Eggs. ( 'lie Milk. ("en 'Ills. Wh« Oatmeal. I ■ m I Beans. i enlils. Peanuts. Nuts. Fat foods. i Ml. ter. l.unl. id oil. Nuts. colate. ( 'arbohydraU foods. Sugar. Honey. S) nip. Winter vegetal Potati • 1 prepared lis. II. i Frui Pre! Bread. hi. Jell Dried fruits. < landy. ineral matter. Frui Vegetal Spinach. Tomat< Oni Turnip to] I auliflower. Cereals. its and other coarse preparatii Choice <>f food. — Our diet must be carefully chosen to give a needed variety and to properly combine the foods so that we may have the right amount of all the foodstuffs. Each meal should contain some protein food, some fats or carbohydrates, some mineral matter, and water. All five forms of foodstuffs musl occur in the da\ The greater part of the water v huh the body needs should be taken between meals. See Farmers' Bulletins: No. 142, Principles of nutrition and nutritive rule. food; No. 712. School lunches; No. 808, How to select foods No I. Whal the body needs LESSONS IN COOKING. 57 METHOD OF WORK. Review the foods discussed in the previous lessons and sum up the classification of foods, being sure that the pupils can name com- mon examples of each. Discuss simple combinations for the differ- ent meals, using dishes already prepared in the course and creating an interest in other recipes to be prepared in the succeeding lessons. LESSON VIII. THE PLANNING AND SERVING OF MEALS. SUBJECT MATTER. Experience has shown that some foods are more acceptable at one time of day than other foods, and that foods are more pleasing in certain combinations than in others. The choice of food will also depend upon the season of the year. For example, a breakfast is made up of simple foods that are not highly seasoned nor subjected to elaborate methods of cooking. A fruit, a cereal, and bread, with possibly eggs or meat, are served at breakfast. A beverage, usually hot, is added to breakfast by most people. Fundamentally, dinner consists of a hot meat or other protein dish with one or two vegetables. Soup, salad, and a sweet dessert are often served with the dinner. The soup is served before the meat course and the salad and dessert follow the meat course. The dessert may be a fruit, a cooky, or other pastry, a pudding or a frozen dish. Lunch or supper may be a very simple meal, consisting of a soup with crackers, one protein dish (eggs, milk, or meat) with bread and stewed fruit, or a salad with a simple dessert. EXAMPLES OF WELL-CHOSEX MENUS. Breakfast. No. I. Applesauce. Hominy or oatmeal. Sausage or bacon . Milk toast. No. II. Baked apples. Cracked wheat. Eggs in the shell. Corn muffins. No. III. Stewed figs or berries. Cornmeal mush. Poached eggs.1 Toast. Dinner.