E. Concentrated foods should be served in small quantities and preferably toward the end of the meal, when the appetite is blunted and there is less danger of overeating. Rich cake, preserves, and candy are examples of such foods. F. The question of flavor is highly important. A contrast in flavor is desirable. All bland foods or all highly-seasoned foods are not relished in one meal. The same flavor or food should not be repeated too often. Highly-seasoned pickles, relishes, or sauces 214 USE AND PREPARATION OF FOOD. will be used onl}^ to a limited extent, if each food is cooked carefully to develop its individual flavor. G. Color. — Contrast in the color of the foods served at a meal is worth attention. Green vegetables, or those of other colors, fruits, yolk of egg, or yellow salad dressing, browned crusts, or simple gar- nishings may be used to add attractiveness to food. H. Texture. — No meal should haA^e an overproportion of liquid, " mushy," or hard foods. With stews serve crisp breads ; with a dish such as macaroni, use browned crumbs on top ; with soft breads use a crisp salad. I. Temperature. — Hot foods should be served hot; cold foods served cold, not luke warm. Clinical evidence suggests a danger from excessive use of hot food, and so the drinking of very hot bever- ages or soups should be discouraged. A contrast in temperature is frequently welcome; cold sandwiches are more relished with a hot soup or be\^erage than is hot bread. 5. Specific suggestions for each meal : A. Breakfast. — The usual plan includes fruit, fresh, canned, or dried, as a first course to promote digestion. The cereal used otti rs a good method of varying the carbohydrate food, and the sugar usually used with it gives energy which is quickly available. A small amount of fat, as butter or cream, or the fat of egg yolk, will give the meal staying qualities. More fuel may be added if the members of the family need it. (See Unit I, Lesson 6.) B. Luncheon or supper. — This may be the simple meal of the day, consisting of a " one-dish meal " or of a nutritious soup and dessert, or sandwiches, salad, and a hot beverage. This meal offers an excellent opportunity to use left oA^ers. (See Unit IV, Lesson 7.) C. Lunch basket. — This is a problem in many homes. The general points to be taken into consideration are: (1) Choice of foods. — Usually these may be sandwiches of meats, cheese, eggs, nuts or various combinations, a meat pie or serving of baked beans, and a crisp vegetable as celer}'^, or some fruit. For a heavier meal cookies or cake may be added, or a dessert such as baked apple or a custard or pudding. Foods which can not be properly packed are out of place in a lunch basket. (2) A hot dish, such as soup or cocoa, may be carried from home by using a specially made container, or frequently a hot dish may be purchased at school or at the place of business. (3) Method of packing. — Cleanliness and attractiveness should be considered. Neat containers and careful packing will help to make even a simple lunch taste better. USE AND PKEPAEATION OF FOOD. 215 D. Dinner — • (1) A simple dinner may contain two hot dishes, as a meat or meat substitute and a vegetable, bread, butter, and a sweet dish. This may be varied by substituting salad for dessert anti adding a beverage.

AI-modernized reading of the original text

E. Concentrated foods should be served in small quantities and preferably toward the end of the meal, when the appetite is blunted and there is less danger of overeating. Rich cake, preserves, and candy are examples of such foods. F. The question of flavor is highly important. A contrast in flavor is desirable. All bland foods or all highly-seasoned foods are not relished in one meal. The same flavor or food should not be repeated too often. Highly-seasoned pickles, relishes, or sauces will be used only to a limited extent, if each food is cooked carefully to develop its individual flavor. G. Color. — Contrast in the color of the foods served at a meal is worth attention. Green vegetables, or those of other colors, fruits, yolk of egg, or yellow salad dressing, browned crusts, or simple garnishings may be used to add attractiveness to food. H. Texture. — No meal should have an overproportion of liquid, "mushy," or hard foods. With stews serve crisp breads ; with a dish such as macaroni, use browned crumbs on top ; with soft breads use a crisp salad. I. Temperature. — Hot foods should be served hot; cold foods served cold, not luke warm. Clinical evidence suggests a danger from excessive use of hot food, and so the drinking of very hot beverages or soups should be discouraged. A contrast in temperature is frequently welcome; cold sandwiches are more relished with a hot soup or beverage than is hot bread. 5. Specific suggestions for each meal : A. Breakfast. — The usual plan includes fruit, fresh, canned, or dried, as a first course to promote digestion. The cereal used offers a good method of varying the carbohydrate food, and the sugar usually used with it gives energy which is quickly available. A small amount of fat, as butter or cream, or the fat of egg yolk, will give the meal staying qualities. More fuel may be added if the members of the family need it. (See Unit I, Lesson 6.) B. Luncheon or supper. — This may be the simple meal of the day, consisting of a "one-dish meal" or of a nutritious soup and dessert, or sandwiches, salad, and a hot beverage. This meal offers an excellent opportunity to use leftovers. (See Unit IV, Lesson 7.) C. Lunch basket. — This is a problem in many homes. The general points to be taken into consideration are: (1) Choice of foods. — Usually these may be sandwiches of meats, cheese, eggs, nuts or various combinations, a meat pie or serving of baked beans, and a crisp vegetable as celery, or some fruit. For a heavier meal cookies or cake may be added, or a dessert such as baked apple or a custard or pudding. Foods which can not be properly packed are out of place in a lunch basket. (2) A hot dish, such as soup or cocoa, may be carried from home by using a specially made container, or frequently a hot dish may be purchased at school or at the place of business. (3) Method of packing. — Cleanliness and attractiveness should be considered. Neat containers and careful packing will help to make even a simple lunch taste better. D. Dinner — • (1) A simple dinner may contain two hot dishes, as a meat or meat substitute and a vegetable, bread, butter, and a sweet dish. This may be varied by substituting salad for dessert anti adding a beverage.

Use and preparation of food