(1) Soup or cocktail may be served first as an appetizer. An
appetizer is only necessary when the natural appetite fails.
Such soup should be well flavored, but not too rich, else it dulls
the appetite rather than stimulates it. A fruit cocktail should
not be too sweet for the same reason.
(2) The fish course is sometimes used between the first and
the meat course. This increases undesirably the amount of
protein food in the meal.
(3) The salad course folloAvs or is served with the meat course.
In a simple meal it may take the place of the green vegetable.
Its contributions are mineral salts and fat. The character of
the salad is determined by the other constituents of the meal.
Only a light salad should be used with a heavy dinner menu.
Simple standards demand two or three courses of well-prepared
simple foods. This is especially necessary when the housekeeper
must prepare and serve her own meals. A few dishes well prepared
are in much better taste than an elaborate meal in which many
courses duplicate the types of fcod needed.
METHOD OF DEVELOPING LABORATORY WORK.
Have the women plan meals for various occasions and at various
cost-. Discuss these from the following points of view :
1. Are the desirable food groups represented?
2. Does any one group occur too frequently?
3. Can it be easily prepared and served?
4. If the housewife must prepare the meal alone, can not most of
the meal be prepared in advance so as to avoid the rush which
frequently comes just before serving the meal?
Have the most desirable of them prepared either at home or in
class and the total calories, cost, and time of preparation calculated
accurately.
The cost of the meals can be defrayed by charging an adequate
price per plate.
REFERENCES.
United States Department of Agriculture:
Farmers' Bluletin .340. Meats: Composition and Cooking.
Farmers' Bulletin 85. Fish as Food.
Farmers' Bulletin 391. Economical Use of Meat in the Home.
Farmers' Bulletin 526. Mutton and Its Value in the Diet.
124 USE AND PKEPAEATION OF FOOD.
United States Department t)f Agriculture — Continued.
Fanners' Bulletin 487. Food Value and Uses of Poultry.
Department Bulletin 27. Bouillon Cubes: Their Contents and Food Value
Compared With Meat Extracts and Home-Made Preparations of Meat.
Department Bulletin 538. Shrimp: Handling, Transportation, and Uses.
Department Bulletin 649. Experiments on the Digestibility of Fish.
United States Department of Agriculture Yearbook, Separate 623. Supplement-
ing our Meat Supply with Fish.
United States Department of Commerce, Bureau of Fisheries:
Economic Circular No. 11, Canned Salmon. Cheaper than INIeat and Why,
including 50 tested recipes.
Economic Circular No. 12. Sea Mussels. What They Are and How to Cook
Tliem, with 18 recipes.
Economic Circular No. 13. Commercial Possibilities of the Goose Fish, a
Neglected Food, with 10 recipes.
Economic Circular No. 13. Oysters ; the Food That Has Not Gone Up.
United States Food Leaflets (see note at end of Lesson 6, Unit II) :
No. 3. A Whole Dinner in One Dish.
No. 5. Make a Little Meat Go a Long Way.
No. 8. Instead of Meat.
No. 17. Use More Fish.
United States Department of Agriculture (in cooperation with the Woman's
Committee, Council National Defense) :
The Day's Food in War and Peace.
UNIT VII.
Batters and Doughs.
GENERAL INFORMATION.
Page 80
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
(1) Soup or cocktail may be served first as an appetizer. An appetizer is only necessary when the natural appetite fails. Such soup should be well flavored, but not too rich, else it dulls the appetite rather than stimulates it. A fruit cocktail should not be too sweet for the same reason.
(2) The fish course is sometimes used between the first and the meat course. This increases undesirably the amount of protein food in the meal.
(3) The salad course follows or is served with the meat course. In a simple meal it may take the place of the green vegetable. Its contributions are mineral salts and fat. The character of the salad is determined by the other constituents of the meal. Only a light salad should be used with a heavy dinner menu.
Simple standards demand two or three courses of well-prepared simple foods. This is especially necessary when the housekeeper must prepare and serve her own meals. A few dishes well prepared are in much better taste than an elaborate meal in which many courses duplicate the types of food needed.
Have the women plan meals for various occasions and at various cost. Discuss these from the following points of view :
1. Are the desirable food groups represented?
2. Does any one group occur too frequently?
3. Can it be easily prepared and served?
4. If the housewife must prepare the meal alone, can not most of the meal be prepared in advance so as to avoid the rush which frequently comes just before serving the meal?
Have the most desirable of them prepared either at home or in class and the total calories, cost, and time of preparation calculated accurately.
The cost of the meals can be defrayed by charging an adequate price per plate.
United States Department of Agriculture:
Farmers' Bulletin 340. Meats: Composition and Cooking. Farmers' Bulletin 85. Fish as Food.
Farmers' Bulletin 391. Economical Use of Meat in the Home. Farmers' Bulletin 526. Mutton and Its Value in the Diet.
United States Department of Agriculture — Continued.
Fanners' Bulletin 487. Food Value and Uses of Poultry.
Department Bulletin 27. Bouillon Cubes: Their Contents and Food Value
Compared With Meat Extracts and Home-Made Preparations of Meat. Department Bulletin 538. Shrimp: Handling, Transportation, and Uses. Department Bulletin 649. Experiments on the Digestibility of Fish. United States Department of Agriculture Yearbook, Separate 623. Supplementing our Meat Supply with Fish. United States Department of Commerce, Bureau of Fisheries:
Economic Circular No. 11, Canned Salmon. Cheaper than Meat and Why,
including 50 tested recipes. Economic Circular No. 12. Sea Mussels. What They Are and How to Cook
Them, with 18 recipes. Economic Circular No. 13. Commercial Possibilities of the Goose Fish, a
Neglected Food, with 10 recipes. Economic Circular No. 13. Oysters ; the Food That Has Not Gone Up. United States Food Leaflets (see note at end of Lesson 6, Unit II) : No. 3. A Whole Dinner in One Dish. No. 5. Make a Little Meat Go a Long Way. No. 8. Instead of Meat. No. 17. Use More Fish. United States Department of Agriculture (in cooperation with the Woman's Committee, Council National Defense) : The Day's Food in War and Peace.
UNIT VII.
Batters and Doughs.