ate the special food problems which exist in the coniniuiiity, and they may be then summarized by the teacher, who must have a first-hand knowledge of the situation in order to bring out the local situation by appropriate cjuestions. The material given in this lesson should then be presented in summarizing the situation and in explaining the prob- lems which have probably arisen locally. Under the food thrift portion the women might be asked to add to the points sugg-estcd. Since the statement is frequently made that it is impossible to save the waste of food in hotels, because the cost of the extra service re- quired more than offsets the cost of the food they save, the women might be asked to keep account of the amount of time which they ex- pend in using left-overs, or other means of saving food wastes. The length of time required for this is frequently overestimated and can be decreased by using the left-overs in more simple ways. REFERENCES. The two books listed below, while not free piiblicatious, may be obtained for a small amount, and will be found of great service as general reference mate- rial, not only for Lesson 1, but in connection with each unit throughout the course. Pood Guide for War Service at Home. Charles Scribners' Sous. (U. S. Food Administration, in cooperation with the U. S. Department of Agriculture and the Bureau of Education.) Food and the War. Houghton, Mifflin Co. (Collegiate Section, U. S. Food Administration in cooperation with the U. S. Department of Agriculture and the Bureau of Education.) Lesson 2. Simplifying the Standards of Living. AIM. To suggest ways of promoting simpler standards of living in con- nection with the preparation and serving of food. POINTS TO BE BROUGHT OUT. 1. A rational standard of living is one which provides for the rea- sonab?'.^ needs of the family and maintains efficiency. Standards are too often influenced by competition, a desire for show, or by social demands, until they become unnecessarily complex. In many families the adoption of a simpler food standard would satisfy the needs of the individuals just as well, and by saving time and food, help to lower the cost of living. 2, The labor shortage as the result of the war has affected the home in three ways: A. Women have been forced to combine with their home duties new and unaccustomed tasks. 244 USE AND PREPARATION OF FOOD. B. Labor ordinarily available has been withdrawn from the home. C. Industrial demands, higher cost of living, and in some cases the absence of the wage earner have taken the home maker into indus- try, in many cases forcing her to combine industrial work outside the home with home making. 3. As a result of this condition there has come to women an in- creased realization of the value of their time. In order to complete all the outside work demanded of her and at the same time give effi- cient care to her house it has been necessary to : A. Eliminate nonessentials. B. Simplify essentials. C. Study essential operations so as to carry them out in the most efficient way.

AI-modernized reading of the original text

ate the special food problems which exist in the community, and they may be then summarized by the teacher, who must have a first-hand knowledge of the situation in order to bring out the local situation by appropriate cjuestions. The material given in this lesson should then be presented in summarizing the situation and in explaining the problems which have probably arisen locally. Under the food thrift portion the women might be asked to add to the points sugg-estcd. Since the statement is frequently made that it is impossible to save the waste of food in hotels, because the cost of the extra service required more than offsets the cost of the food they save, the women might be asked to keep account of the amount of time which they expend in using left-overs, or other means of saving food wastes. The length of time required for this is frequently overestimated and can be decreased by using the left-overs in more simple ways. The two books listed below, while not free publications, may be obtained for a small amount, and will be found of great service as general reference material, not only for Lesson 1, but in connection with each unit throughout the course. Pood Guide for War Service at Home. Charles Scribners' Sous. (U. S. Food Administration, in cooperation with the U. S. Department of Agriculture and the Bureau of Education.) Food and the War. Houghton, Mifflin Co. (Collegiate Section, U. S. Food Administration in cooperation with the U. S. Department of Agriculture and the Bureau of Education.) Lesson 2. Simplifying the Standards of Living. AIM. To suggest ways of promoting simpler standards of living in connection with the preparation and serving of food. 1. A rational standard of living is one which provides for the reasonab?'.^ needs of the family and maintains efficiency. Standards are too often influenced by competition, a desire for show, or by social demands, until they become unnecessarily complex. In many families the adoption of a simpler food standard would satisfy the needs of the individuals just as well, and by saving time and food, help to lower the cost of living. 2, The labor shortage as the result of the war has affected the home in three ways: A. Women have been forced to combine with their home duties new and unaccustomed tasks. B. Labor ordinarily available has been withdrawn from the home. C. Industrial demands, higher cost of living, and in some cases the absence of the wage earner have taken the home maker into industry, in many cases forcing her to combine industrial work outside the home with home making. 3. As a result of this condition there has come to women an increased realization of the value of their time. In order to complete all the outside work demanded of her and at the same time give efficient care to her house it has been necessary to : A. Eliminate nonessentials. B. Simplify essentials. C. Study essential operations so as to carry them out in the most efficient way.

Use and preparation of food