(4) Eat between meals food of relatively high fuel value, but of bland flavor, so that it will not take away appetite for the next meal. For example, a glass of milk or buttermilk, an egg in fruit juice, cocoa not too sweet; 1 to 2 tablespoons of milk sugar which is not sweet may be added to milk or cocoa in extreme cases, b.t it is expensive and not often necessary. (5) Take a glass of milk and a cracker or piece of bread and butter before going to bed. 4. Amount of food to be added to regular diet: A. Observe and record regular diet which probably maintains weight but does not allow gain. B. Three glasses of whole milk every day added to such a diet will generally allow- a gain of one-half to 1 pound a week. C. When fat is plentiful, 2i ounces added to the daily diet will have the same result; that is, 5 tablespoonfuls of salad oil in the course of the day in salad dressing or after meals, or the same amount of butter or oleo, eaten with bread or cooked with other food. D. An extra slice of buttered toast (cut thick) or two extra slices cut thin, an added potato, large, with butter or gravy and a large banana or apple or orange will have the same effect. E. These must he added to the regular diet on wdiich weight is maintained. METHOD or DEVELOPING LABORATORY W'ORK. Each member of the class should study her regular diet for sev- eral days, keeping a record of just what she eats and how much (in rounded or heaping teaspoons or tablespoons) of each dish. By ar- ranging this in vertical columns, one for each day, and observing the same order in the foods it will be possible to see whether approxi- mately the same amount is eaten regularl3^ The foods may be grouped, as bread and butter, cereal, milk or cream, sugar, meats, etc. These records should be averaged and brought to class, and each member asked to indicate w^hat additions would be necessary to change this into a diet on whicli she w ould gain weight. A regular day's ration reported by one member of the class might be prepared in class and the foods necessary for gain in weight added. 238 USE AND PREPARATION OP FOOD. Lesson 8. Adapting the Menu to the Needs of the Family Gkoup. AIM. To show how to plan a menu adapted to the varying needs of a family group and requiring the least time and trouble in prej)aration. points to be bkought out. 1. T^^iere the family is made up of individuals whose diet must be varied, either on account of age or some special condition, it is frequently a problem to the houskeeper to plan meals which will meet the needs of all the family without requiring additional labor in preparing special foods for each member of the family. The problem may frequently be simplified by taking into consideration the following points : A. A careful study of the food groups and of the points brought out in the preceding lessons of this unit makes it evident that there are some simple, satisfactory foods that may be used by practically every member of the family. Such foods are cereals in some form, milk, fruit, and vegetables. A large proportion of the diet can bo made up from these foods. In the case of cereals or fruits and vege- tables, some care will be necessary in selection, but, generally, those suited to the special diets will be satisfactory for the normal mem- bers of the family.

AI-modernized reading of the original text

(4) Eat between meals food of relatively high fuel value, but of bland flavor, so that it will not take away appetite for the next meal. For example, a glass of milk or buttermilk, an egg in fruit juice, cocoa not too sweet; 1 to 2 tablespoons of milk sugar which is not sweet may be added to milk or cocoa in extreme cases, b.t it is expensive and not often necessary. (5) Take a glass of milk and a cracker or piece of bread and butter before going to bed. 4. Amount of food to be added to regular diet: A. Observe and record regular diet which probably maintains weight but does not allow gain. B. Three glasses of whole milk every day added to such a diet will generally allow a gain of one-half to 1 pound a week. C. When fat is plentiful, 2i ounces added to the daily diet will have the same result; that is, 5 tablespoonfuls of salad oil in the course of the day in salad dressing or after meals, or the same amount of butter or oleo, eaten with bread or cooked with other food. D. An extra slice of buttered toast (cut thick) or two extra slices cut thin, an added potato, large, with butter or gravy and a large banana or apple or orange will have the same effect. E. These must he added to the regular diet on which weight is maintained. Each member of the class should study her regular diet for several days, keeping a record of just what she eats and how much (in rounded or heaping teaspoons or tablespoons) of each dish. By arranging this in vertical columns, one for each day, and observing the same order in the foods it will be possible to see whether approximately the same amount is eaten regularly The foods may be grouped, as bread and butter, cereal, milk or cream, sugar, meats, etc. These records should be averaged and brought to class, and each member asked to indicate w^hat additions would be necessary to change this into a diet on whicli she would gain weight. A regular day's ration reported by one member of the class might be prepared in class and the foods necessary for gain in weight added. Lesson 8. Adapting the Menu to the Needs of the Family Group. AIM. To show how to plan a menu adapted to the varying needs of a family group and requiring the least time and trouble in preparation. points to be brought out. 1. There the family is made up of individuals whose diet must be varied, either on account of age or some special condition, it is frequently a problem to the houskeeper to plan meals which will meet the needs of all the family without requiring additional labor in preparing special foods for each member of the family. The problem may frequently be simplified by taking into consideration the following points : A. A careful study of the food groups and of the points brought out in the preceding lessons of this unit makes it evident that there are some simple, satisfactory foods that may be used by practically every member of the family. Such foods are cereals in some form, milk, fruit, and vegetables. A large proportion of the diet can be made up from these foods. In the case of cereals or fruits and vegetables, some care will be necessary in selection, but, generally, those suited to the special diets will be satisfactory for the normal members of the family.

Use and preparation of food