4. Since so large a share of the time the woman spends in house-
hold duties is used in food preparation, it is especially important that
the above principles be ajiplied to food preparation. Simpler food
standards involve not only the adoption of simple meals but also
the simplification of service and the most efficient arrangement of
equipment, so as to save time in the preparation, service, and the
necessary cleaning after the meal.
A. Simpler meals include:
(1) The selection of simple foods which supply adequate nu-
trition at least cost, and the preparation of these foods in
simjile, palatable ways which conserve their food value.
(2) The use of fewer foods at a meal. A certain amount of
variety is important, but it is unnecessary to serve foods
which duplicate each other.
(3) Training the members of the family to eat sensibly and
to like plain foods. Catering to the likes and dislikes of various
members of the family often means food waste, and requires an
unnecessary amount of time in the preparation of meals.
(4) The avoidance of high-priced foods out cf season, unusual
foods which are costly on account of their rarity or the distance
over which they must be transported, and foods which on account
of flavor connnand a high price out of all proportion to their
nutritive value.
B. Simplification of ervice includes:
(1) Fewer courses.-^Many families can make a more frequent
use of one-dish m^ Is.
(2) Elimination of unnecessary dishes and silver. — -While it
is desirable to use sufficient dishes so that the food may be served
neatly and attractively, frequently both dishes and silver are
used which could easily be eliminated. Service plates, extra side
dishes, and special silver for special foods are examples of these.
USE AND PREPAEATION OF FOOD. 245
(3) The use of a type of silver and china which does not re-
quire a great deal of care in handling.
(4) Simple table linen. — Frequently the substitution of smaller
for larger napkins or the use of paper napkins will mean a
saving in time for laundering. Luncheon cloths or doilies may
be substituted for large cloths. Excessive handwork on table
linen is another factor which requires much time for its proper
laundering.
(5) Simple decorations and garnishings.
(6) Planning meals that can be served, if necessary, by some
member of the family, with the least effort, and the fewest num-
ber of trips away from the table. (Suggest the use of a wheeled
tray in this connection.)
C. In simplifying both the preparation and serving of meals the
efficient arrangement of equipment is important, especially that of
the kitchen. Some points to be considered are :
(1) Size of the kitchen. — This is determined principally by the
number of workers who use it and the kind of fuel used. Too
large a kitchen wastes time and energy in walking from one
point to another and in cleaning the unnecessary floor and wall
space. Too small a kitchen does not give sufficient space for
equipment or for the worker, and when a coal or wood stove is
used it is liable to become overheated.
(2) The kitchen walls and floor should be finished so as to
facilitate easy cleaning.
(3) There should be sufficient window space for good light,
placed so as to obtain cross ventilation. The windows should be
high enough to allow for table or sink room below.
Page 163
Presented as published in 1919. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
4. Since so large a share of the time the woman spends in household duties is used in food preparation, it is especially important that the above principles be applied to food preparation. Simpler food standards involve not only the adoption of simple meals but also the simplification of service and the most efficient arrangement of equipment, so as to save time in the preparation, service, and the necessary cleaning after the meal.
A. Simpler meals include:
(1) The selection of simple foods which supply adequate nutrition at least cost, and the preparation of these foods in simjile, palatable ways which conserve their food value.
(2) The use of fewer foods at a meal. A certain amount of variety is important, but it is unnecessary to serve foods which duplicate each other.
(3) Training the members of the family to eat sensibly and to like plain foods. Catering to the likes and dislikes of various members of the family often means food waste, and requires an unnecessary amount of time in the preparation of meals.
(4) The avoidance of high-priced foods out cf season, unusual foods which are costly on account of their rarity or the distance over which they must be transported, and foods which on account of flavor command a high price out of all proportion to their nutritive value.
B. Simplification of service includes:
(1) Fewer courses.-^Many families can make a more frequent use of one-dish meals.
(2) Elimination of unnecessary dishes and silver. — -While it is desirable to use sufficient dishes so that the food may be served neatly and attractively, frequently both dishes and silver are used which could easily be eliminated. Service plates, extra side dishes, and special silver for special foods are examples of these.
(3) The use of a type of silver and china which does not require a great deal of care in handling.
(4) Simple table linen. — Frequently the substitution of smaller for larger napkins or the use of paper napkins will mean a saving in time for laundering. Luncheon cloths or doilies may be substituted for large cloths. Excessive handwork on table linen is another factor which requires much time for its proper laundering.
(5) Simple decorations and garnishings.
(6) Planning meals that can be served, if necessary, by some member of the family, with the least effort, and the fewest number of trips away from the table. (Suggest the use of a wheeled tray in this connection.)
C. In simplifying both the preparation and serving of meals the efficient arrangement of equipment is important, especially that of the kitchen. Some points to be considered are :
(1) Size of the kitchen. — This is determined principally by the number of workers who use it and the kind of fuel used. Too large a kitchen wastes time and energy in walking from one point to another and in cleaning the unnecessary floor and wall space. Too small a kitchen does not give sufficient space for equipment or for the worker, and when a coal or wood stove is used it is liable to become overheated.
(2) The kitchen walls and floor should be finished so as to facilitate easy cleaning.
(3) There should be sufficient window space for good light, placed so as to obtain cross ventilation. The windows should be high enough to allow for table or sink room below.