Lesson 2. Candies made from sirups 155 Lesson 3. The use of sirups in cakes and cookies 157 Lesson 4. Gelatin desserts 160 Lesson 5. Water ices 163 Unit IX. — Home Preservation of Food. Lesson 1. The canning of fruit 167 Lesson 2. The canning of vegetables 172 Lesson 3. Fruit juices 175 Lesson 4. Jelly making 177 Lesson 5. Preserves, jams, butters, and marmalades 179 Lesson 6. Pickles 183 Lesson 7. Salting and fermentation 186 Lesson 8. Drying fruits and vegetables 1S9 Lesson 9. Home storage of fruits and vegetables ; preservation of eggs 192 Lesson 10. Preservation of meat 196 Unit X.— Food eok the Family. Lesson 1. How to estimate the food needs of the body 200 Lesson 2. Supplying the body with fuel 203 Lesson 8. The protein requirement of the body 205 Lesson 4. Mineral matter necessary for growth 207 Lesson 5. Further essentials of the adequate dietary 210 Lesson 6. The planning of meals in relation to the food requirement 212 Lesson 7. The cost of food for a day 216 Lesson 8. Planning the menu for a day 218 CONTETiTTS. Unit XT. — Special Modification of the Diet. Page. Lesson 1. Infant feeding 220 Lesson 2. Feeding children under school age 225 Lesson 3. Feeding the school child 227 Lesson 4. Feeding the aged 230 Lessons. Feeding in constipation 231 Lesson 6. Feeding in overweight for weight decrease 234 Lesson 7. Feeding in underweight for weight increase 23i". Lesson 8. Adapting the menu to the needs of the family group 238 Unit XII. — The Housekeeper and the Food Problem. Lesson 1. The housekeeper and the food problem 240 Lesson 2. Simplifying the standards of living 243 liBSSon 3. Selection of food for body needs 246 Lesson 4. Fuel saving in food preparation 250 Lesson 5. Marketing ; 254 Lesson 6. Home production of food 262 Lesson 7. Community kitchens 265 Publications of the Federal Board for Vocational Education 269 FOREWORD. The period of reconstruction, even more than the period of the war, throws a great responsibility upon the women of our country. Three great food problems face the American housekeeper to-day : To select and use food so that the problem of maintaining the food supply of the world may be met ; to feed her family properly so as to maintain the health and efficiency of its individual members and thereby the welfare of the Nation ; and to choose food so that the family income may be wisely used. In order that the home makers of this country and the girls and women who are to be home makers may have assistance in the sohition of these problems, this series of short-unit courses in the use and preparation of food is suggested as a basis for instruction in day, part-time, and evening classes in home economics. This bulletin has been prepared by the Federal Board for Voca- tional Education in cooperation with the United States Food Ad- ministration, and special acknowledgment is made to Miss Martha Van Rensselaer, in charge of the home conservation division of the Food Administration, and her colleagues for the valuable help and advice which they have given in the preparation of this bulletin. The Department of Agriculture has assisted with contributions of material and with helpful suggestions from members of the staff, aiKi the publications of the department have been of value in the preparation of this bulletin.

AI-modernized reading of the original text

Lesson 2. Candies made from sirups 155 Lesson 3. The use of sirups in cakes and cookies 157 Lesson 4. Gelatin desserts 160 Lesson 5. Water ices 163 Unit IX. — Home Preservation of Food. Lesson 1. The canning of fruit 167 Lesson 2. The canning of vegetables 172 Lesson 3. Fruit juices 175 Lesson 4. Jelly making 177 Lesson 5. Preserves, jams, butters, and marmalades 179 Lesson 6. Pickles 183 Lesson 7. Salting and fermentation 186 Lesson 8. Drying fruits and vegetables 1S9 Lesson 9. Home storage of fruits and vegetables ; preservation of eggs 192 Lesson 10. Preservation of meat 196 Unit X.— Food for the Family. Lesson 1. How to estimate the food needs of the body 200 Lesson 2. Supplying the body with fuel 203 Lesson 8. The protein requirement of the body 205 Lesson 4. Mineral matter necessary for growth 207 Lesson 5. Further essentials of the adequate dietary 210 Lesson 6. The planning of meals in relation to the food requirement 212 Lesson 7. The cost of food for a day 216 Lesson 8. Planning the menu for a day 218 CONTENTS. Unit XT. — Special Modification of the Diet. Page. Lesson 1. Infant feeding 220 Lesson 2. Feeding children under school age 225 Lesson 3. Feeding the school child 227 Lesson 4. Feeding the aged 230 Lessons. Feeding in constipation 231 Lesson 6. Feeding in overweight for weight decrease 234 Lesson 7. Feeding in underweight for weight increase 235. Lesson 8. Adapting the menu to the needs of the family group 238 Unit XII. — The Housekeeper and the Food Problem. Lesson 1. The housekeeper and the food problem 240 Lesson 2. Simplifying the standards of living 243 Lesson 3. Selection of food for body needs 246 Lesson 4. Fuel saving in food preparation 250 Lesson 5. Marketing ; 254 Lesson 6. Home production of food 262 Lesson 7. Community kitchens 265 Publications of the Federal Board for Vocational Education 269 FOREWORD. The period of reconstruction, even more than the period of the war, throws a great responsibility upon the women of our country. Three great food problems face the American housekeeper to-day : To select and use food so that the problem of maintaining the food supply of the world may be met ; to feed her family properly so as to maintain the health and efficiency of its individual members and thereby the welfare of the Nation ; and to choose food so that the family income may be wisely used. In order that the home makers of this country and the girls and women who are to be home makers may have assistance in the sohition of these problems, this series of short-unit courses in the use and preparation of food is suggested as a basis for instruction in day, part-time, and evening classes in home economics. This bulletin has been prepared by the Federal Board for Vocational Education in cooperation with the United States Food Administration, and special acknowledgment is made to Miss Martha Van Rensselaer, in charge of the home conservation division of the Food Administration, and her colleagues for the valuable help and advice which they have given in the preparation of this bulletin. The Department of Agriculture has assisted with contributions of material and with helpful suggestions from members of the staff, and the publications of the department have been of value in the preparation of this bulletin.

Use and preparation of food