Part 1, the natural taste may be restored by beating the boiled water

with an egg beater or by partly filling a jar, placing the lid on, and shaking it vigorously.

RELATION OF BEVERAGES TO MEALS

7. About one-third of all the water required each day is taken in the form of beverages with the meals. It was formerly thought that liquids dilute the gastric juice and so should be avoided with meals. However, it has been learned that beverages, either warm or cold, with the exception of an occasional case, may be taken with meals without injury. The chief point to remember is that it is unwise to drink beverages either too hot or too cold. For the best results, their temperature should be rather moderate.

8. Foods that may be dissolved in water can be incorporated in a beverage to make it nutritious. With many persons, as in the case of small children and invalids, this is often the only means there is of giving them nourishment. In serving beverages to healthy persons, the food value of the meal should be taken into consideration. The beverage accompanying a heavy meal should be one having very little food value; whereas, in the case of a light meal, the beverage can be such as will give additional nutrition. For instance, hot chocolate, which is very nutritious, would not be a good beverage to serve with a meal consisting of soup, meat, vegetables, salad, and dessert, but it would be an excellent drink to serve with a lunch that is made up of light sandwiches, salad, and fruit.

ALCOHOLIC BEVERAGES

9. ALCOHOLIC BEVERAGES are made by allowing yeast to ferment the starch or the sugar in a certain kind of food, thus producing acid and alcohol. Grains and fruits are used oftenest for this purpose. In some cases, the fermentation is allowed to continue long enough to use up all the starch or sugar in the material selected, and in this event the resulting beverages are sour and contain a great deal of alcohol. In others, the fermentation is stopped before all the sugar or starch is utilized, and then the beverage is sweet and contains less alcohol. The higher the percentage of alcohol a beverage contains, the more intoxicating it is and the more quickly will a state of intoxication be reached by drinking it.

10. HARMFUL EFFECTS OF ALCOHOLIC BEVERAGES.--In years past, alcoholic beverages were considered to be a necessity for medicinal purposes in hospitals and in homes, but this use of them has been very greatly decreased. In fact, it is believed by most authorities that often more harm than good is done by using alcoholic beverages as a medical stimulant or as a carrier for some drug. As these drinks are harmful in this respect, so are they detrimental to health when they are taken merely as beverages. It is definitely known that alcohol acts as a food when it enters the body, for it is burned just as a carbohydrate would be and thus produces heat. That this action takes place very rapidly can be detected by the warmth that is produced almost immediately when the drink is taken. Some of it is lost through the breath and the kidneys without producing heat, and it also acts upon the blood vessels near the skin in such a way as to lose very quickly the heat that is produced. It is never conserved and used gradually as the heat from food is used. The taking of alcohol requires much work on the part of the kidneys, and this eventually injures them. It also hardens the liver and produces a disease known as hob-nailed, or gin, liver. In addition, if used continuously, this improper means of nourishing the body produces an excessive amount of fat. Because of these harmful effects on the various organs, its too rapid loss from the body, and the fact that it does not build tissue, alcohol is at best a very poor food and should be avoided on all occasions.

11. KINDS OF ALCOHOLIC BEVERAGES.--In spite of the truth that beverages containing alcohol are found to be harmful, many of them are in common use. Following are the names of these, together with a short account of their preparation:

BEER is an alcoholic beverage made from certain grains, usually barley, by malting the grain, boiling the product with hops, and finally fermenting it with yeast. The malting of grains, it will be remembered, is explained in _Cereals_. The hops are used to give the beer a desirable flavor. This beverage is characterized by a low percentage of alcohol, containing only 2 to 5 per cent., and consequently is not very intoxicating.

WINE is a beverage that is usually made from grapes, although berries and other small fruits are occasionally used. It contains from 7 to 16 per cent. of alcohol and is therefore more intoxicating than beer. The wines in which all of the sugar is fermented are known as _sour_, or _dry, wines_, while those in which not all of the sugar has been fermented are called _sweet wines_. Many classes of wines are made and put on the market, but those most commonly used are claret, sherry, hock, port, and Madeira.

BRANDY is an alcoholic liquor distilled from wine. It is very intoxicating, for it consists of little besides alcohol and water, the percentage of alcohol varying from 40 to 50 per cent. Upon being distilled, brandy is colorless, but it is then stored in charred wooden casks, from which it takes its characteristic color.

GIN is a practically colorless liquor distilled from various grains and flavored with oil of juniper or some other flavoring substance, such as anise, orange peel, or fennel. It contains from 30 to 40 per cent. of alcohol. It is usually stored in glass bottles, which do not impart a color to it.

RUM is an alcoholic beverage made by fermenting cane sugar, molasses, cane juice, or the scum and waste from sugar refineries and then distilling the product. It contains from 45 to 50 per cent. of alcohol, and has a disagreeable odor when it is distilled. This odor, however, is removed by storing the rum in wooden receptacles for a long period of time.

CORDIALS are beverages made by steeping fruits or herbs in brandy. _Absinthe_, which is barred from the United States because it contains wormwood, a very injurious substance, is a well-known cordial. Besides being extremely intoxicating, it overstimulates the heart and the stomach if taken in even comparatively small quantities.

WHISKY is an alcoholic beverage obtained by distilling fermented grain several times until it has a strength of 40 to 50 per cent. of alcohol. Then it is flavored and stored in charred casks to ripen and become mellow, after which it has a characteristic color. As can readily be understood, distilled liquors contain the highest percentage of alcohol.

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STIMULATING BEVERAGES

NATURE OF STIMULATING BEVERAGES

12. STIMULATING BEVERAGES are those which contain a drug that stimulates the nervous and the circulatory system; that is, one that acts on the nerves and the circulation in such a way as to make them active and alert. Common examples of these beverages are coffee, tea, and cocoa or chocolate. If the nerves are in need of rest, it is dangerous to stimulate them with such beverages, for, as the nervous system indirectly affects all the organs of the body, the effects of this stimulation are far-reaching. The immediate effect of the stimulant in these beverages is to keep the drinker awake, thus causing sleeplessness, or temporary insomnia. If tea and coffee are used habitually and excessively, headaches, dull brains, and many nervous troubles are liable to result.

13. The stimulant that is found in the leaves of tea is known as _theine_; that found in coffee beans, _caffeine_; and that found in cacao beans, from which cocoa and chocolate are made, _theobromine_. Each of these stimulants is extracted by the hot liquid that is always used to make the beverage. It is taken up by the liquid so quickly that the method used to prepare the beverage makes little difference as to the amount obtained. In other words, tea made by pouring water through the leaves will contain nearly as much of the stimulant as tea made by boiling the leaves.

14. In addition to the stimulant, tea and coffee contain _tannin_, or _tannic acid_, an acid that is also obtained from the bark of certain trees and used in the tanning of animal hides in the preparation of leather. Tannin is not taken so quickly from tea and coffee by the hot liquid used in preparing the beverage as is the stimulant, so that the longer tea leaves and coffee grounds remain in the liquid, the more tannic acid will be drawn out. This fact can be detected by the bitter flavor and the puckery feeling in the mouth after drinking tea that has been allowed to remain on the leaves or coffee that has stood for some time on the grounds. Tannic acid has a decidedly bad effect on the digestion in the stomach, so that if improperly prepared tea or coffee is indulged in habitually, it may cause stomach disorders.

TABLE I

STIMULANT AND TANNIC ACID PRESENT IN STIMULATING BEVERAGES

Quantity of Quantity of Beverage Stimulant Stimulant Tannic Acid Grains Grains ------------------------------------------------------------- Coffee Caffeine 2 to 3 1 to 2 Tea Theine 1 to 2 1 to 4 Cocoa or chocolate Theobromine 1 to 1-1/2 1/2 to 1 -------------------------------------------------------------

15. The quantity of stimulant and tannic acid contained in an ordinary cup of tea, coffee, and cocoa or chocolate is given in Table I. As this table shows, the quantity, which is given in grains, does not vary considerably in the different beverages and is not present in such quantity as to be harmful, unless these beverages are indulged in to excess.

To reduce the quantity of caffeine contained in coffee has been the aim of many coffee producers. As a result, there are on the market a number of brands of coffee that have been put through a process that removes practically all the caffeine. The beverage made from coffee so treated is less harmful than that made from ordinary coffee, and so far as the flavor is concerned this loss of caffeine does not change it.

16. Neither tea nor coffee possesses any food value. Unless sugar or cream is added, these beverages contain nothing except water, flavor, stimulant, and tannic acid. Chocolate and cocoa, however, are rich in fat, and as they are usually made with milk and sugar they have the advantage of conveying food to the system. Because of their nature, tea and coffee should never be given to children. Cocoa and chocolate provide enough food value to warrant their use in the diet of young persons, but they should not be taken in too great quantity because of the large amount of fat they contain. Any of these beverages used in excessive amounts produces the same effect as a mild drug habit. Consequently, when a person feels that it is impossible to get along without tea or coffee, it is time to stop the use of that beverage.

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COFFEE

HISTORY AND PRODUCTION

17. COFFEE is the seed of the coffee tree, which in its wild state grows to a height of 20 feet, but in cultivation is kept down to about 10 or 12 feet for convenience in gathering the fruit. Coffee originated in Abyssinia, where it has been used as a beverage from time immemorial. At the beginning of the 15th century, it found its way into Arabia, where it was used by the religious leaders for preventing drowsiness, so that they could perform religious ceremonies at night. About 100 years later it came into favor in Turkey, but it was not until the middle of the 17th century that it was introduced into England. Its use gradually increased among common people after much controversy as to whether it was right to drink it or not. It is now extensively grown in India, Ceylon, Java, the West Indies, Central America, Mexico, and Brazil. The last-named country, Brazil, furnishes about 75 per cent. of the coffee used in the United States and about 60 per cent. of the world's supply.

18. Coffee is a universal drink, but it finds more favor in some countries than others. The hospitality of a Turkish home is never thought to be complete without the serving of coffee to its guests; however, the coffee made by the Turks is not pleasant except to those who are accustomed to drinking it. As prepared in Turkey and the East, a small amount of boiling water is poured over the coffee, which is powdered and mixed with sugar, and the resulting beverage, which is very thick, is served in a small cup without cream. The French make a concoction known as _cafe an lait_, which, as explained in _Essentials of Cookery_, Part 2, is a combination of coffee and milk. These two ingredients are heated separately in equal proportions and then mixed before serving. This is a very satisfactory way in which to serve coffee if cream cannot be obtained.

19. OBTAINING THE COFFEE SEEDS.--The seeds of the coffee tree are enclosed in pairs, with their flat surfaces toward each other, in dark, cherry-like berries. The pulp of the berry is softened by fermentation and then removed, leaving the seeds enclosed in a husk. They are then separated from the husks by being either sun-dried and rolled or reduced to a soft mass in water with the aid of a pulping machine. With the husks removed, the seeds are packed into coarse cloth bags and distributed.

20. ROASTING THE COFFEE BEANS.--The next step in the preparation of coffee for use is the roasting of the coffee beans. After being separated from the husks, the beans have a greenish-yellow color, but during the roasting process, when they are subjected to high temperature and must be turned constantly to prevent uneven roasting, they turn to a dark brown. As the roasting also develops the flavor, it must be done carefully. Some persons prefer to buy unroasted coffee and roast it at home in an oven, but it is more economical to purchase coffee already roasted. In addition, the improved methods of roasting produce coffee of a better flavor, for they accomplish this by machinery especially devised for the purpose.

21. GRINDING THE COFFEE BEANS.--During the roasting process there is developed an aromatic volatile oil, called _caffeol_, to which the flavor of the coffee is due. This oil is very strong, but upon being exposed to the air it passes off and thus causes a loss of flavor in the coffee. For this reason, roasted coffee should be kept in air-tight cans, boxes, or jars. Before it is used, however, it must be ground. The grinding of the coffee beans exposes more surface and hence the flavor is more quickly lost from ground than unground coffee. Because of this fact and because ground coffee can be adulterated very easily, it is not wise to buy coffee already ground. If only a small quantity is bought at a time and it can be used up at once, the grinding may be done by the grocer, but even in such a case the better plan is to grind it immediately before using it.

22. The method by which the coffee is to be prepared for drinking will determine to a large extent the way in which the coffee beans must be ground. When coffee is to be made by a method in which the grounds are not left in the water for any length of time, the beans must be ground very fine, in fact, pulverized, for the flavor must be extracted quickly. For other purposes, such as when it is to be made in a percolator, the beans need not be ground quite so fine, and when it is to be made in an ordinary coffee pot they may be ground very coarse.

23. For use in the home, simple coffee mills that will grind coffee as coarse or as fine as may be desired are to be had. Fig. 1 shows two of the common types of home coffee mills.

The one shown in (_a_) is fastened to a board so that it can be attached to the wall. The coffee to be ground is put in the chamber _a_, from which it is fed to the grinding rolls, and the ground coffee drops into the chamber _b_. The grinding rolls are adjusted to the desired fineness by the notched arrangement on the end of the shaft.

The coffee mill shown in (_b_) may be placed on a table top or some other flat surface, but it operates on the same principle as the other. The coffee beans are placed in the chamber at the top, and the ground coffee drops into the drawer _a_ at the bottom. The adjustment of the grinding rolls is regulated by the notched head at the end of the vertical shaft.

24. ADULTERATION OF COFFEE.--As in the case of numerous other foods, attempts are often made to adulterate coffee. Since the Pure Food Laws have been enforced, there is not so much danger of adulteration in a product of this kind; still, every housewife should be familiar with the ways in which this beverage may be reduced in strength or quality, so that she may be able to tell whether she is getting a good or an inferior product for her money.

Coffee may be adulterated in a number of ways. Ground coffee is especially easy to adulterate with bread crumbs, bran, and similar materials that have been thoroughly browned. Many of the cheaper coffees are adulterated with chicory, a root that has a flavor similar to that of coffee and gives the beverages with which it is used a reddish-brown color. Chicory is not harmful; in fact, its flavor is sought by some people, particularly the French. The objection to it, as well as to other adulterants, is that it is much cheaper than coffee and the use of it therefore increases the profits of the dealer. The presence of chicory in coffee can be detected by putting a small amount of the ground coffee in a glass of water. If chicory is present, the water will become tinged with red and the chicory will settle to the bottom more quickly than the coffee.

PREPARATION OF COFFEE

25. SELECTION OF COFFEE.--Many varieties of coffee are to be had, but Mocha, Java, and Rio are the ones most used. A single variety, however, is seldom sold alone, because a much better flavor can be obtained from _blend coffee_, by which is meant two or more kinds of coffee mixed together.

It is usually advisable to buy as good a quality of coffee as can be afforded. The more expensive coffees have better flavor and greater strength than the cheaper grades and consequently need not be used in such great quantity. It is far better to serve this beverage seldom and to have what is served the very best than to serve it so often that a cheap grade must be purchased. For instance, some persons think that they must have coffee for at least two out of three daily meals, but it is usually sufficient if coffee is served once a day, and then for the morning or midday meal rather than for the evening meal.

After deciding on the variety of coffee that is desired, it is well to buy unground beans that are packed in air-tight packages. Upon receiving the coffee in the home, it should be poured into a jar or a can and kept tightly covered.

26. NECESSARY UTENSILS.--Very few utensils are required for coffee making, but they should be of the best material that can be afforded in order that good results may be had. A coffee pot, a coffee percolator, and a drip pot, or coffee biggin, are the utensils most frequently used for the preparation of this beverage.

27. If a COFFEE POT is preferred, it should be one made of material that will withstand the heat of a direct flame. The cheapest coffee pots are made of tin, but they are the least desirable and should be avoided, for the tin, upon coming in contact with the tannic acid contained in coffee, sometimes changes the flavor. Coffee pots made of enamelware are the next highest in price. Then come nickel-plated ones, and, finally, the highest-priced ones, which are made of aluminum. The usual form of plain coffee pot is shown in Fig. 2.

28. PERCOLATORS are very desirable for the making of coffee, for they produce excellent results and at the same time make the preparation of coffee easy. Those having an electric attachment are especially convenient. One form of percolator is shown in Fig. 3. In this percolator, the ground coffee is put in the filter cup _a_ and the water in the lower part of the pot _b_. The water immediately passes into the chamber _c_, as shown by the arrows. In this chamber, which is small, it heats rapidly and then rises through the vertical tube _d_. At the top _e_, it comes out in the form of a spray, strikes the glass top, and falls back on a perforated metal plate _f_, called the spreader. It then passes through this plate into the filter cup containing the grounds, through which it percolates and drops into the main chamber. The circulation of the water continues as long as sufficient heat is applied, and the rate of circulation depends on the degree of heat.

29. The DRIP POT, or _coffee biggin_, as it is sometimes called, one type of which is shown in Fig. 4, is sometimes preferred for the making of coffee. This utensil is made of metal or earthenware and operates on the same principle as a percolator. The ground coffee is suspended above the liquid in a cloth bag or a perforated receptacle and the water percolates through it.

30. In case a more complicated utensil than any of those mentioned is used for the making of coffee, the directions that accompany it will have to be followed. But no matter what kind of utensil is selected for the preparation of coffee, it should be thoroughly cleaned each time it is used. To clean it, first empty any coffee it contains and then wash every part carefully and scald and dry it. If the utensil is not clean, the flavor of the coffee made in it will be spoiled.

31. METHODS OF MAKING COFFEE.--Several methods are followed in the making of coffee, the one to select depending on the result desired and the kind of utensil to be used. The most common of these methods are: _boiling_, which produces a decoction; _infusion_, or _filtration_, which consists in pouring boiling water over very finely ground coffee in order to extract its properties; and _percolating_, in which boiling water percolates, or passes through, finely ground coffee and extracts its flavor. For any of these methods, soft water is better than water that contains a great deal of lime. Many times persons cannot understand why coffee that is excellent in one locality is poor in another. In the majority of cases, this variation is due to the difference in the water and not to the coffee. From 1 to 2 tablespoonfuls of coffee to 1 cupful of water is the usual proportion followed in making coffee.

32. BOILED COFFEE.--Without doubt, coffee is more often boiled in its preparation than treated in any other way. Usually, an ordinary coffee pot is all that is required in this method of preparation. The amount of ground coffee used may be varied to obtain the desired strength.

BOILED COFFEE (Sufficient to Serve Six)

1 c. cold water 1/2 c. ground coffee 3 c. boiling water

After scalding the coffee pot, put 1/2 cupful of the cold water and the ground coffee into it. Stir well and then add the boiling water. Allow it to come to the boiling point and boil for 3 minutes. Pour a little of the coffee into a cup to clear the spout of grounds, add the remaining cupful of cold water, and put back on the stove to reheat, but not to boil. When hot, serve at once. Never allow the liquid to stand on the grounds for any length of time, for the longer it stands the more tannic acid will be drawn out.

33. As coffee made by boiling is usually somewhat cloudy, it may be cleared in one way or another. The last cold water is added for this purpose, for as it is heavier than the warm liquid it sinks to the bottom and carries the grounds with it. Coffee may also be cleared by stirring a small quantity of beaten raw egg, either the white or the yolk, or both, into the grounds before the cold water is added to them. One egg will clear two or three potfuls of coffee if care is exercised in its use. What remains of the egg after the first potful has been cleared should be placed in a small dish and set away for future use. A little cold water poured over it will assist in preserving it. If the egg shells are washed before the egg is broken, they may be crushed and added to the grounds also, for they will help to clear the coffee. The explanation of the use of egg for this purpose is that it coagulates as the coffee heats and carries the particles of coffee down with it as it sinks.

34. Another very satisfactory way in which to make boiled coffee is to tie the ground coffee loosely into a piece of cheesecloth, pour the boiling water over it, and then let it boil for a few minutes longer than in the method just given. Coffee prepared in this manner will be found to be clear and therefore need not be treated in any of the ways mentioned.

35. FILTERED COFFEE.--When it is desired to make coffee by the filtering process, the coffee must be ground into powder. Then it should be made in a drip, or French, coffee pot. If one of these is not available, cheesecloth of several thicknesses may be substituted. The advantage of making coffee by this method is that the coffee grounds may sometimes be used a second time.

FILTERED COFFEE (Sufficient to Serve Six)

1/2 c. powdered coffee 1 qt. boiling water

Place the coffee in the top of the drip pot, pour the boiling water over it, and allow the water to drip through into the vessel below. When all has run through, remove the water and pour it over the coffee a second time. If cheesecloth is to be used, put the coffee in it, suspend it over the coffee pot or other convenient utensil, and proceed as with the drip pot.

36. PERCOLATED COFFEE.--The coffee used for percolated coffee should be ground finer than for boiled coffee, but not so fine as for filtered coffee. This is perhaps the easiest way in which to prepare coffee and at the same time the surest method of securing good coffee.

PERCOLATED COFFEE (Sufficient to Serve Six)

1/2 c. finely ground coffee 1 qt. cold water

Place the coffee in the perforated compartment in the top of the percolator and pour the cold water in the lower chamber. As the water heats, it is forced up through the vertical tube against the top. It then falls over the coffee and percolates through into the water below. This process begins before the water boils, but the hotter the water becomes the more rapidly does it percolate through the coffee. The process continues as long as the heat is applied, and the liquid becomes stronger in flavor as it repeatedly passes through the coffee. When the coffee has obtained the desired strength, serve at once.

37. AFTER-DINNER COFFEE.--After a rather elaborate meal, a small cup of very strong, black coffee is often served. To prepare after-dinner coffee, as this kind is called, follow any of the methods already explained, but make it twice as strong as coffee that is to accompany the usual meal. Sugar and cream may be added to after-dinner coffee, but usually this coffee is drunk black and unsweetened.

38. VIENNA COFFEE.--An especially nice way in which to serve coffee is to combine it with boiled milk and whipped cream. It is then known as Vienna coffee. The accompanying directions are for just 1 cup, as this is prepared a cupful at a time.

VIENNA COFFEE (Sufficient to Serve One)

1/4 c. boiled milk 3 Tb. whipped cream 1/2 c. hot filtered coffee, or coffee prepared by any method

Place the boiled milk in a cup, add the whipped cream, and fill the cup with the hot coffee.

39. ICED COFFEE.--Persons fond of coffee find iced coffee a most delicious hot-weather drink. Iced coffee is usually served in a glass, as shown in Fig. 5, rather than in a cup, and when whipped cream is added an attractive beverage results.

To prepare iced coffee, make coffee by any desired method, but if the boiling method is followed be careful to strain the liquid so that it is entirely free from grounds. Cool the liquid and then pour into glasses containing cracked ice. Serve with plain cream and sugar or with a tablespoonful or two of whipped cream. If desired, however, the cream may be omitted and the coffee served with an equal amount of milk, when it is known as _iced cafe au lait_.

40. LEFT-OVER COFFEE.--The aim of the person who prepares coffee should be to make the exact quantity needed, no more nor no less, and this can usually be done if directions are carefully followed. However, if any coffee remains after all are served, it should not be thrown away, as it can be utilized in several ways. Drain the liquid from the grounds as soon as possible so that the flavor will not be impaired.

If desired, left-over coffee may be added to fresh coffee when it is prepared for the next meal or, in hot weather, it may be used for iced coffee. It may also be used to flavor gelatine, which, when sweetened and served with whipped cream, makes an excellent dessert. Again, left-over coffee is very satisfactory as a flavoring for cake icing, for custards, or for whipped cream that is to be served with desserts. When coffee is desired for flavoring, it should be boiled in order to evaporate some of the water. Very good cake is made by using left-over coffee for the liquid and spices for the flavoring.

SERVING COFFEE

41. The serving of coffee may be done in several ways, but, with the exception of iced coffee, this beverage should always be served as hot as possible. As can well be imagined, nothing is more insipid than lukewarm coffee. Therefore, coffee is preferably made immediately before it is to be served. Sugar and cream usually accompany coffee, but they may be omitted if they are not desired.

Coffee may be served with the dinner course, with the dessert, or after the dessert. When it is served with the dinner course or the dessert, a coffee cup or a tea cup of ordinary size is used; but when it is served after the dessert, a demi-tasse, or small cup that holds less than half the amount of the other size, is preferable. Usually, after-dinner coffee, or _cafe noir_, as such black coffee is called, rather than coffee with cream and sugar, is served after the dessert course of a heavy dinner because it is supposed to be stimulating to the digestion.

The pouring of coffee may be done at the table or in the kitchen. If it is done at the table, the person serving should ask those to be served whether or not they desire cream and sugar, and then serve accordingly. If it is done before the coffee is brought to the table, the cream and sugar should be passed, so that those served may help themselves to the desired amount. Care should always be taken in the serving of coffee not to fill the cup so full that it will run over or that it will be too full to handle easily when the cream and sugar are added.

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TEA

HISTORY AND PRODUCTION

42. TEA consists of the prepared leaves or leaf buds of a plant known as the tea plant and is used as one of the three stimulating beverages. This plant is grown in China, Japan, India, Ceylon, and the East Indies, and to a small extent in South Carolina. There are two distinct varieties of tea, and each one may be used for the preparation of either green or black tea. The leaves of the tea plant, which are what is used for making the beverage, are gathered four times a year from the time the plants are 4 years old until they are 10 or 12 years old. Then the plants are pulled up and new ones planted. Upon being gathered, the leaves are put through a series of processes before they are ready for use. During this treatment, various modifications of flavor are developed and the leaves are changed in color to black or green, depending on the process used.

43. It is surprising to most persons to learn that tea was known in China for many years before people began to make a beverage of it. The first record of its use as a beverage was probably in the 6th century, when an infusion of tea leaves was given to a ruler of the Chinese Empire to cure a headache. A century later, tea had come into common use as a beverage in that country. As civilization advanced and new countries were formed, tea was introduced as a beverage, and today there is scarcely a locality in which it is not commonly used.

44. CLASSIFICATION OF TEA AS TO QUALITY.--The position of the leaf on the tea plant determines the quality of the tea. The farther from the top, the coarser are the leaves and the poorer is the quality. On the other hand, the smaller the leaves and the nearer the top, the better is the quality. In the very best qualities of tea, the buds of the plant are included with the tiny top leaves.

45. Tea that is raised in China is graded in a particular way, and it will be well to understand this grading. The top buds are used entirely for a variety known as _flowery pekoe_, but this is seldom found in our markets. The youngest leaves next to the buds are made into a tea called _orange pekoe_; the next older leaves are used for _pekoe_; the third, for _souchong first_; the fourth, for _souchong second_; the fifth, for _congou_; and if there is another leaf, it is made into a tea known as _bohea_. Sometimes the first three leaves are mixed, and when this is done the tea is called _pekoe_. If they are mixed with the next two, the tea is called _souchong pekoe_. The laws controlling the importation of tea require that each shipment be tested before it passes the custom house, to determine whether or not it contains what the label claims for it.

46. VARIETIES OF TEA.--The teas that are put on the market are of two general varieties, _black tea_ and _green tea_. Any quality of tea or tea raised in any country may be made into these two kinds, for, as has been mentioned, it is the method of preparation that is accountable for the difference. A number of the common brands of tea are blends or mixtures of green and black tea. These, which are often called _mixed teas_, are preferred by many persons to the pure tea of either kind.

47. BLACK TEA is made by fermenting the tea leaves before they are dried. This fermentation turns them black and produces a marked change in their flavor. The process of preparation also renders some of the tannin insoluble; that is, not so much of it can be dissolved when the beverage is made. Some well-known brands of black tea are _China congou_, or _English breakfast_, _Formosa_, _oolong_, and the various _pekoes_. The English are especially fond of black tea, and the people of the United States have followed their custom to the extent that it has become a favorite in this country.

48. GREEN TEA is made by steaming the leaves and then drying them, a process that retains the green color. With tea of this kind, all fermentation of the leaves is carefully avoided. Some familiar kinds of green tea are _hyson_, _Japan_, and _gunpowder_. The best of these are the ones that come from Japan.

PREPARATION OF TEA

49. SELECTION OF TEA.--In the course of its preparation, tea is rolled either into long, slender pieces or into little balls. Knowing this, the housewife should be able to detect readily the stems and other foreign material sometimes found in teas, especially the cheaper varieties. Such teas should be avoided, for they are lacking not only in flavor but also in strength. If economy must be practiced, the moderately expensive grades will prove to be the best ones to buy.

50. METHODS OF MAKING TEA.--Upon steeping tea in hot water, a very pleasant beverage results. If this is properly made, a gentle stimulant that can be indulged in occasionally by normal adults without harmful results can be expected. However, the value of tea as a beverage has at all times been much overestimated. When it is served as afternoon tea, as is frequently done, its chief value lies in the pleasant hospitality that is afforded by pouring it. Especially is this the case in England, where the inhabitants have adopted the pretty custom of serving afternoon tea and feel that guests have not received the hospitality of the home until tea has been served. Through their continued use of this beverage, the English have become expert in tea making.

51. The Russians are also adepts so far as the making of tea is concerned. They use a very good kind of tea, called _caravan tea_, which is packed in lead-covered packages and brought to them by caravans. This method of packing and delivery is supposed to have a ripening effect on the leaves and to give them an unusually good flavor. For making tea, the Russians use an equipment called a _samovar_. This is an urn that is constantly kept filled with boiling water, so that tea can be served to all visitors or callers that come, no matter what time of day they arrive.

52. Most persons, however, make tea into a beverage by steeping it in boiling water or by placing it in a tea ball or some similar utensil and then allowing it to stand in boiling water for a short time. Whichever method of preparation is followed, the water must be at the boiling point and it must be freshly boiled. Water that has been boiled for any length of time becomes very insipid and flat to the taste and affects the flavor of the tea. Tea leaves that have been used once should never be resteeped, for more tannin is extracted than is desirable and the good tea flavor is lost, producing a very unwholesome beverage. As a rule, 1 to 1-1/2 teaspoonfuls of tea to 1 cupful of water is the proportion followed in tea making.

53. STEEPED TEA.--When tea is to be steeped, a teapot is used. That the best results may be secured, the teapot should always be freshly scalded and the water freshly boiled.

STEEPED TEA (Sufficient to Serve Six)

2 Tb. tea 1 qt. boiling water

Scald the teapot. Put the tea into the teapot and pour the boiling water over it. Let stand on the back of the stove for 3 minutes, when a beverage of sufficient strength will be formed. Strain the beverage from the tea leaves and serve at once.

54. AFTERNOON TEA.--When tea is desired for afternoon serving or when it is to be prepared at the table, a _tea ball_ is the most satisfactory utensil to use. This is a perforated silver or aluminum ball, such as shown in Fig. 6, which opens by means of a hinge and into which the tea is placed. For convenience in use, a chain is attached to the ball and ends in a ring that is large enough to slip over the finger. Some teapots contain a ball attached to the inside of the lid and suspended inside the pot. Utensils of this kind are very convenient, for when the tea made in them becomes strong enough, the leaves may be removed without pouring off the tea.

To prepare afternoon tea with a tea ball, put 1 or 2 teaspoonfuls of tea in the ball, fasten it securely, and place it in a cup. Then pour enough freshly boiled water over the ball to fill the cup to the desired height. Allow the ball to remain in the water until the desired strength is attained and then remove it. If more than 2 or 3 persons are to be served, it will be necessary to refill the ball.

55. ICED TEA.--Perhaps one of the most refreshing drinks for warm weather is iced tea. A tea that is especially blended for this purpose and that is cheaper in price than other tea may be purchased. Slices of lemon or crushed mint leaves add much to the flavor of the tea and are often served with it.

Prepare tea by steeping it, but make it double strength. Strain it from the leaves and allow it to become cool. Then pour it into glasses containing cracked ice. Serve with sugar and slices of lemon or mint leaves.

56. LEFT-OVER TEA.--Tea that remains after all persons are served need not be wasted if it is poured off the leaves at once. Such tea is satisfactory for iced tea, or it may be combined with certain fruit juices in the preparation of various cold beverages. However, there are not many satisfactory uses for left-over tea; so it is best to take pains not to make more than will be required for one time.

SERVING TEA

57. Tea may be served as an accompaniment to meals or with small sandwiches, dainty cakes, or macaroons as an afternoon ceremony. If it is served with meals and is poured at the table, the hostess or the one pouring asks those to be served whether they desire sugar and cream and then uses these accompaniments accordingly. In the event that it is brought to the table poured, the sugar and cream are passed and those served may help themselves to what they desire. Lemon adds much to the flavor of tea and is liked by most persons. A dish of sliced lemon may be passed with the cream and sugar or placed where the hostess may add it to the tea. The Russians, who are inveterate tea drinkers, prepare this beverage by putting a slice of lemon in the cup and then pouring the hot tea over it. If this custom is followed, the lemons should be washed and sliced very thin and the seeds should be removed from the slices. The flavor may also be improved by sticking a few cloves in each slice of lemon; or, if the clove flavor is desired, several cloves may be put in the teapot when the tea is made. Fig. 7 shows slices of lemons ready to be served with tea. Some of them, as will be observed, have cloves stuck in them.

Lemon is almost always served with iced tea, for it adds a delightful flavor. If it is not squeezed into the glass, it should be cut into quarters or eighths lengthwise and then cut across so that small triangular pieces are formed. These are much easier to handle than whole slices.

58. In the serving of afternoon tea, the pouring of the tea is the main thing, and the remainder of the service simply complements this pleasant ceremony. Tiny sandwiches, small cakes, or macaroons usually accompany the tea, while such confections as candied orange peel, stuffed dates, or salted nuts are often served also. When sandwiches are used, they may be merely bread-and-butter sandwiches or they may contain marmalade or any desired filling. The principal requirement is that they be made as small and thin as possible, so that they will be extremely dainty in appearance.

59. A _tea cozy_ is a convenient device to use when tea is served from the pot. It consists of a padded cap, or cover, that may be slipped over the teapot to prevent the heat from escaping after the tea is infused. It is made of several thicknesses of material in a shape and size that will slip over the teapot easily and can then be removed when the tea is to be poured. This can be made very attractive by means of a nicely embroidered cover.

60. Fig. 8 shows an attractive table that may be used for serving tea. The top folds over vertically, so that when the table is not in use it may be disposed of by placing it against the wall of a room. This table holds nothing except the pot containing the tea, which must be made in the kitchen and placed in the pot before it is brought to the table, the sugar and cream, the teacups, and the lemon. Sandwiches, wafers, or cakes that are to be served with the tea should be passed to the guests.

61. Fig. 9 shows a tea wagon and the equipment for making tea, with the sandwiches and cakes to be served arranged on a muffin stand, or Lazy Susan. When tea is to be made with an equipment of this kind, the water is heated in the little kettle by means of the alcohol burner. The can with the long spout contains an extra supply of alcohol with which to keep the burner filled. The tea ball, which is in the little glass, is filled with tea and the boiling water is poured over it into each cup. The ball is allowed to remain until the tea is of the desired strength, when it is removed and used for another cup, provided sufficient strength remains in the tea leaves.

The silver tea caddy at the back of the wagon contains the tea, and lemon with a fork for serving it is on a small plate near the front of the wagon. Napkins and plates for the cakes and sandwiches are on the lower part of the wagon. The napkins and plates are first passed; then the tea is served with the sandwiches, after which cakes are served.

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COCOA AND CHOCOLATE

NATURE AND SELECTION

62. COCOA and CHOCOLATE are made from the fruit of the cacao, or chocolate, tree. This tree is native to Mexico, where cocoa was first used as a beverage, but it is also grown in South America and the West Indies. The fruit of this tree was named _cocoa Theobroma_, which means "food for the gods," because of its excellent flavor. The original natives of Mexico and Peru used cocoa in place of money. When the Spanish invaded these countries, they learned its use and took it back to Spain, where it is still a popular beverage. In many localities in Spain it became a fashionable morning drink, but it was also served at other times.

63. PRODUCTION OF COCOA AND CHOCOLATE.--The fruit of the cacao tree is in the form of pods from 6 to 10 inches in length and 3 to 4 inches in diameter. These pods are filled with a white, pulpy mass in which are embedded from twenty to forty seeds about twice the size and very much the shape of kidney beans. Fig. 10 shows the three stages of the treatment through which the seeds are put before they can be used for a beverage. After they are removed from the pod, they are fermented and then dried, when they appear as at _a_. In this form they are packed in bags and distributed. The beans are then roasted to develop their flavor and are crushed into small pieces called _cocoa nibs_, as shown at _b_. The cocoa nibs are then ground fine, when they become almost a liquid mass because of the very large amount of fat contained in cocoa. To make the ordinary _bitter chocolate_ used so extensively for cooking purposes, this mass is run into shallow pans, where it hardens as it cools. It is often flavored and sweetened and then forms the confection known as _sweet chocolate_. The application of pressure to bitter chocolate extracts considerable fat, which is known as _cocoa butter_ and is used largely in creams and toilet preparations. The remaining material is ground into a powder, as shown at _c_, and becomes the _commercial cocoa_.

To prevent the formation of a large amount of sediment in the bottom of the cup, cocoa is treated with various kinds of alkali. Some of these remain in the cocoa and are supposed to be harmful if it is taken in any quantity. The cocoas that are treated with alkali are darker in color than the others. The Dutch cocoas are considered to be the most soluble and also contain the most alkali.

64. SELECTION OF COCOA AND CHOCOLATE.--Chocolate is usually pure in the form in which it is sold, because it does not offer much chance for adulteration. However, the volume of cocoa can be easily increased by cheaper materials, such as starch, ground cocoa shells, etc. Cocoa so adulterated should be avoided if possible. Generally the best brands, although higher in price than others, are free from adulteration, and from these a selection should be made. The particular brand of chocolate or cocoa to buy must be governed by the taste of those to whom it is to be served.

PREPARATION OF COCOA AND CHOCOLATE

65. As a beverage, cocoa probably has greater use than chocolate; still there are some who prefer the flavor of chocolate to that of cocoa. Directions for preparing beverages from both of these materials are given, with the intention that the housewife may decide for herself which one she prefers to use. For either one, any ordinary saucepan or kettle may be used, but those made of enamel or aluminum are best. Of these two materials, aluminum is the better, for milk is less liable to scorch in a vessel of this kind than in one of any other material.

66. When chocolate is to be used for a beverage, the amount required varies with the strength desired. Recipes for bitter chocolate usually give the amount in squares, but no difficulty will be experienced in determining the amount, for the cakes of chocolate are marked in squares of 1 ounce each. If sweet chocolate is used, less sugar should, of course, be added to the beverage.

67. In all but the first of the recipes that follow, it will be observed that milk is used for a part of the liquid. The quantity given makes an excellent beverage, but more or less may be used if desired. However, if the quantity of milk is changed, the quantity of water should be changed accordingly. Condensed or evaporated milk may be utilized very nicely in the making of these two beverages. Milk of this kind should, of course, be diluted, a half-pint can requiring 2 to 3 cupfuls of water. If condensed milk is used, less sugar than the recipe calls for may be employed. A few drops of vanilla added just before serving always improves the flavor of cocoa or chocolate.

68. PLAIN COCOA.--The quickest and cheapest method of making cocoa is explained in the recipe that follows. It may be prepared in a saucepan and poured into the cups or it may be made in the cups themselves. To improve the flavor of cocoa made in this way, as well as add to its food value, cream should be served with it. Salt also is used to improve the flavor of all cocoa and chocolate beverages.

PLAIN COCOA (Sufficient to Serve Six)

2-1/2 Tb. cocoa 2-1/2 Tb. sugar Few grains of salt 4 c. boiling water

Mix the cocoa, sugar, and salt, form into a paste by stirring in a little of the water, and then add the remainder of the water. Serve with cream.

69. BREAKFAST COCOA.--Delicious cocoa can be made by following the directions given in the accompanying recipe. Here milk and water are used in equal amounts. When milk is used in the preparation of this beverage, a scum of albumin is likely to form on the top of the cups unless care is taken. To prevent this, the cocoa, as soon as it is prepared, should be beaten with a rotary egg beater until a fine froth forms on top. This process is known as _milling_, and should always be applied whenever milk is used in the preparation of these beverages.

BREAKFAST COCOA (Sufficient to Serve Six)

2 c. milk 2 Tb. cocoa 2 Tb. sugar Few grains of salt 2 c. boiling water

Scald the milk. Mix the cocoa, sugar, and salt, form into a paste by stirring in a little of the boiling water, and then add the scalded milk and the remainder of the water. Beat with an egg beater until a froth is formed and serve at once.

70. RICH COCOA.--There are times when it is desired to serve rich cocoa, as, for instance, with a lunch that is not high in food value or with wafers at afternoon social affairs. The accompanying recipe explains how to make cocoa that will be suitable for such occasions.

RICH COCOA (Sufficient to Serve Six)

4 c. milk 3 Tb. cocoa 1/4 c. sugar Few grains of salt 1/2 c. boiling water

Scald the milk. Stir the cocoa, sugar, and salt into a smooth paste with the boiling water and boil for 2 or 3 minutes. Add the scalded milk, mill, and serve.

71. CREAMY COCOA.--When there is not very much milk on hand and still a rich, creamy cocoa is desired, the accompanying recipe should be tried. As will be noted, flour is used in addition to the usual ingredients. While this is accountable for the creamy consistency of the cocoa, it should be remembered that the cocoa must be cooked long enough to remove the raw, starchy flavor of the flour.

CREAMY COCOA (Sufficient to Serve Six)

4 Tb. cocoa 1 Tb. flour 4 Tb. sugar Few grains of salt 2 c. boiling water 2 c. milk

Mix the cocoa, flour, sugar, and salt, and stir into a paste with some of the water. Add the rest of the water, cook for 5 minutes, and then add the milk, which has been scalded. Mill and serve.

72. HOT CHOCOLATE.--Very good hot chocolate can be made by following the directions here given. As will be noted, this recipe is similar to several of those given for cocoa, except that chocolate is substituted for the cocoa. It may therefore be used on any occasion when cocoa would be served. It is especially delicious when served with a tablespoonful or two of whipped cream.

HOT CHOCOLATE

2 c. milk 1-1/2 sq. unsweetened chocolate 1/4 c. sugar Few grains of salt 2 c. boiling water

Scald the milk. Melt the chocolate over the fire, add the sugar and salt, and gradually stir in the boiling water. Place over the fire, let boil for 2 or 3 minutes, and add the scalded milk. Mill and serve plain or with whipped cream.

73. ICED COCOA OR CHOCOLATE.--An excellent warm-weather beverage consists of cold cocoa or cold chocolate served either with or without sweetened whipped cream. Prepare the cocoa or chocolate according to any of the recipes already given and then allow it to cool. Fill glasses with cracked ice, pour the cocoa or chocolate over it, and serve either with or without sweetened whipped cream.

74. LEFT-OVER COCOA AND CHOCOLATE.--As the materials used in the preparation of cocoa and chocolate are rather expensive, not the slightest quantity of these beverages that remains after serving should be wasted. However, a small amount of chocolate usually has to be added so that it will have a stronger flavor. It may then be thickened with corn starch for chocolate blanc mange or with gelatine for chocolate jelly. Either of these served with whipped cream or a sauce of some kind makes an excellent dessert. Chocolate bread pudding may also be flavored with these left-over beverages.

It is also a good plan to utilize left-over cocoa or chocolate for flavoring purposes. However, additional cocoa or chocolate and sugar should first be added to it, and the mixture should then be boiled to a sirup. When so prepared it may be used whenever a chocolate flavoring is desired, such as for flavoring other beverages, cake icings, custards, sauces for desserts, and ice creams.

SERVING COCOA AND CHOCOLATE

75. When cocoa or chocolate is used to accompany meals, it is served in the usual sized teacup. However, when either of these beverages is served at receptions or instead of tea in the afternoon, regular chocolate cups, which hold only about half as much as teacups, are used. An attractive chocolate service to use for special occasions is shown in Fig. 11. The cocoa or chocolate is prepared in the kitchen, but is served to the guests from a chocolate pot, such as the one shown, in tall cups that match the chocolate pot in design. If such a service is not available, the cocoa or chocolate may be poured into the cups in the kitchen and then brought to the guests on a tray.

Besides sugar, which is generally added in the preparation of cocoa and chocolate, cream usually accompanies these beverages, especially when they are made without milk or with only a little. If the cream is whipped and slightly sweetened, a spoonful or two will be sufficient to render the beverage delightful. In case no cream is on hand, marshmallows make a very good substitute. One of these should be placed in the bottom of each cup and the hot beverage poured over it. The marshmallow softens and rises to the top. When marshmallows are to be added to cocoa, less sugar should be used in its preparation.

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NON-STIMULATING BEVERAGES

CEREAL BEVERAGES

76. NON-STIMULATING BEVERAGES are those which contain neither stimulant nor alcohol. They are the ones usually depended on to carry nutrition into the body and to provide the necessary refreshment. In this class of beverages come the various cereal beverages, fruit drinks, soft drinks, and milk-and-egg drinks. With the exception of the cereal beverages, these drinks are of a very refreshing nature, for they are served as cold as possible and they contain materials that make them very pleasing to the taste. Most of them can be prepared in the home at much less cost than they can be purchased commercially prepared or at soda fountains; so it is well for the housewife to be familiar with their nature and their preparation.

77. CEREAL BEVERAGES, as the name implies, are made from cereals. Of these, the _cereal coffees_ are perhaps the most common. They contain nothing that is harmful, and are slightly beneficial in that they assist in giving the body some of the necessary liquid. However, they have absolutely no food value and are therefore of no importance in the diet except to take the place of stimulating beverages that are likely to injure those who drink them. They are made of cereals to which sugar or molasses is added, and the whole is then baked until the cereals brown and the sugar caramelizes, the combination producing a flavor much like that of coffee. Plain roasted wheat or bran can be used very well as a substitute in the making of these beverages. In the parts of the country where rye is extensively grown, it is roasted in the oven until it is an even brown in color. It is then used almost exclusively by some persons to make _rye coffee_, a beverage that closely resembles coffee in flavor.

78. The _instantaneous cereal beverages_ are made by drawing all the flavor possible out of the material by means of water. The water is then evaporated and the hard substance that remains is ground until it is almost a powder. When water is added again, this substance becomes soluble instantly. _Instantaneous_ coffee is prepared in the same way. The way in which to use these beverages depends, of course, on the kind selected, but no difficulty will be experienced in their preparation, for explicit directions are always found in or on all packages containing them.

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FRUIT BEVERAGES

INGREDIENTS FOR FRUIT BEVERAGES

79. FRUIT BEVERAGES are those which contain fruit and fruit juices for their foundation. As there are many kinds of fruit that can be used for this purpose, almost endless variety can be obtained in the making of these beverages. One of the important features is that a great deal of nourishment can be incorporated into them by the materials used. In addition, the acids of fruits are slightly antiseptic and are stimulating to the digestion as well as beneficial to the blood.

80. Lemon juice, when mixed with other fruit juices, seems to intensify the flavor. Because of this fact, practically all the recipes for fruit beverages include this juice as one of the ingredients. The combination of pineapple and lemon yields a greater quantity of flavor for beverages, ices, etc. than any other two fruit flavors. Juice may be extracted from all fruits easily. To obtain lemon juice for a fruit beverage, first soften the fruit by pressing it between the hand and a hard surface, such as a table top, or merely soften it with the hands. Then cut it in two, crosswise, and drill the juice out, as shown in Fig. 12, by placing each half over a drill made of glass or aluminum and turning it around and around until all the juice is extracted. To remove the seeds and pulp, strain the juice through a wire strainer. The juice from oranges and grapefruit, if they are not too large, may be extracted in the same way.

81. It is not always necessary to extract juices from fresh fruit for fruit beverages; in fact, juice from canned fruit or juice especially canned for beverage making is the kind most frequently employed. For instance, in the canning of fruit there is often a large quantity of juice left over that most persons use for jelly. It is a good plan to can this juice just as it is and then use it with lemon juice or other fruit juices for these beverages. Also, juices that remain after all the fruit has been used from a can may be utilized in the same way, no matter what the kind or the quantity. In fact, unless otherwise stated in the recipes that follow, the fruit juices given, with the exception of orange and lemon juice, are those taken from canned fruit or juices canned especially for beverage making. These juices also lend themselves admirably to various other uses, for, as has already been learned, they are used in ices, gelatine desserts, salad dressing, pudding sauces, etc. Therefore, no fruit juice should ever be wasted.

82. The clear-fruit beverages become more attractive when they are garnished in some way. A slice of lemon, orange, or pineapple, or a fresh strawberry put into each glass improves the flavor and makes the beverage more appetizing. Red, yellow, and green cherries may be bought in bottles and used for such purposes. As these are usually preserved in wine and are artificially colored, many persons object to their use. A good substitute for them is candied cherries. These can be bought from any confectioner and do very well when a red decoration is desired.

PREPARATION OF FRUIT BEVERAGES

83. LEMONADE.--Next to water, no other drink is so refreshing nor quenches the thirst to so great an extent as lemonade. Lemonade is suitable for many occasions, and as lemons can be purchased at any time of the year it can be made at almost any season. The lemon sirup prepared for this beverage may be used as desired, for if it is put in a cool place it will keep for a long time. The more the sirup is boiled down, the better will it keep. A tablespoonful or two of glucose or corn sirup added to such mixtures when they are boiled will help to keep them from crystallizing when they stand.

LEMONADE (Sufficient to Serve Six)

1 c. sugar 1 qt. water 1/2 c. lemon juice

Make a sirup by boiling the sugar and water for a few minutes, and set aside to cool. Add the lemon juice and then dilute with ice water to suit the taste. Serve in glasses and garnish each one with a slice of lemon or a red cherry.

84. ORANGEADE.--While not so acid in flavor as lemonade, orangeade is also a delightful drink. On warm days, drinks of this kind should take the place of the hot ones that are generally used during the cold weather.

ORANGEADE (Sufficient to Serve Six)

3/4 c. sugar 1 qt. water 1/2 c. orange juice 3 Tb. lemon juice

Make a sirup of the sugar and 1 cupful of the water. Allow this to become cool and then add the fruit juices and the remaining water. Pour into glasses and garnish each glass with a slice of orange, a red cherry, or a fresh strawberry.

85. GRAPE LEMONADE.--An excellent combination in the way of a beverage is lemonade and grape juice. Besides adding flavor to the lemonade, the grape juice gives it a delightful color.

GRAPE LEMONADE (Sufficient to Serve Six)

1 qt. lemonade 1 c. grape juice

Prepare the lemonade in the manner explained in Art. 83. Add the grape juice to the lemonade and stir well. Serve ice cold in glasses.

86. PINEAPPLE LEMONADE.--Another variation of lemonade is produced when pineapple juice is added to it. To garnish this beverage, a slice of lemon and a spoonful of grated pineapple are generally used. This pineapple beverage is delightful with wafers or small cakes as refreshments for informal social affairs during hot weather.

PINEAPPLE LEMONADE (Sufficient to Serve Six)

1 c. water 3/4 c. sugar 3 c. ice water 1 c. juice from canned pineapple 3 lemons

Make a sirup of the water and sugar, and set aside to cool. Add the ice water, the pineapple juice, and the juice of the lemons. Stir well, strain, and serve. Garnish with a slice of lemon and a spoonful of grated pineapple added to each glass.

87. MINT JULEP.--Mint drinks are not served so often as some of the other fruit beverages, but those with whom they find favor will undoubtedly be delighted with mint julep prepared according to the following recipe:

MINT JULEP (Sufficient to Serve Eight)

4 sprigs mint 1 c. sugar 1 qt. water 1 c. red cherry juice 1/2 c. pineapple juice 1/2 c. orange juice 1/4 c. lemon juice

Crush the mint with the sugar, using a potato masher or a large spoon. Add the water and fruit juices and strain. Serve over crushed ice and garnish the glasses with sprigs of mint. Tall, narrow glasses are especially attractive for serving this drink.

88. FRUIT NECTAR.--The term nectar was used by the early Greeks to mean the drink of the gods. Now it is often applied to an especially delightful beverage. Pineapple combined with lemon is always good, but when orange juice is also used, an excellent nectar is the result.

FRUIT NECTAR (Sufficient to Serve Eight)

3/4 c. sugar 2 c. water 1-1/2 c. orange juice 1 c. pineapple juice 1/2 c. lemon juice

Boil the sugar and water for 2 minutes and then cool. Add the fruit juices, strain, and serve over cracked ice.

89. RED-RASPBERRY NECTAR.--A beverage that is pleasing to the eye, as well as delightful to the taste, can be made by combining red-raspberry juice and lemon juice with the required amount of sugar and water. The juice from canned raspberries may be used for this drink.

RED-RASPBERRY NECTAR (Sufficient to Serve Six)

1/2 c. sugar 2 c. water 1/2 c. lemon juice 1-1/2 c. red raspberry juice

Boil the sugar and water for 2 minutes and allow the sirup to become cool. Then add the fruit juices, strain, and serve over cracked ice.

90. SPICE CUP.--Occasionally a spice drink seems to be just what is desired. When this is the case, the directions given in the accompanying recipe for spice cup should be followed.

SPICE CUP (Sufficient to Serve Eight)

1-1/2 c. sugar 1-1/2 pt water 12 cloves 2-in. stick cinnamon 3 lemons 4 oranges 2 drops oil of wintergreen

Boil the sugar, water, and spices together for 5 minutes and allow the sirup to become cool. Add the juice of the lemons and oranges and the wintergreen oil and serve in glasses over cracked ice. Garnish each glass with slices of orange and lemon or a piece of preserved ginger.

91. FRUIT PUNCH.--As fruit beverages are very often served at small receptions, club meetings, or parties, a recipe that will make a sufficiently large quantity is often desired. The amounts mentioned in the following recipe will make enough fruit punch to serve thirty to forty persons if punch glasses are used, or sixteen to twenty if ordinary drinking glasses are used.

FRUIT PUNCH

2-1/2 c. sugar 1 qt. water 2 c. fruit juice (raspberry, strawberry, or cherry) 6 oranges 6 lemons 1 pt. can grated pineapple 1 c. strong black tea (strained) 1 qt. carbonated water

Boil the sugar and water for 2 minutes and allow the sirup to become cool. Then add the fruit juice, the juice of the oranges and lemons, the pineapple, and the tea. Just before serving, add the carbonated water, which lends a sparkling appearance and a snappy taste to a beverage of this kind. Pour over cracked ice into sherbet or punch glasses or into tall narrow ones.

92. GINGER-ALE PUNCH.--As most persons like the flavor of ginger ale, punch containing ginger ale is always a favorite when a large company of persons is to be served. The quantity that the accompanying recipe makes will serve twenty to twenty-five persons if punch glasses are used, or ten to twelve persons if drinking glasses are used.

GINGER-ALE PUNCH

1-1/2 c. sugar 1 pt. water 2 lemons 3 oranges 1 pt. grape juice 4 sprigs fresh mint (crushed) 1 lemon sliced thin 1 qt. ginger ale

Boil the sugar and water for 2 minutes and allow the sirup to become cool. Drill the juice from the lemons and oranges and add this with the grape juice, crushed mint, and sliced lemon to the sirup. Just before using, add the ginger ale and serve over cracked ice.

SOFT DRINKS

93. A class of very popular non-stimulating beverages are the SOFT DRINKS sold at the soda fountains. Many of them can also be bought in bottles and so may be purchased and served at home. These drinks really consist of carbonated water and a flavoring material that is either prepared chemically and colored or made of fruit extracts. Sometimes ice cream is added, and the drink is then called _ice-cream soda_.

94. Soft drinks include phosphates, ginger ale, coca cola, birch beer, root beer, and various other drinks called mashes, sours, and freezes. While these are pleasing to the taste and have the advantage of being ready to drink when prepared, it is advisable not to indulge in them too frequently, because excessive use of them is liable to affect the system. Besides, beverages that are just as satisfactory as these so far as flavor is concerned and that are made of much better material can be prepared at home at far less cost. With these drinks, as with other commercially prepared articles of food, the cost of preparation and service in addition to the cost of materials must be paid for by the consumer.

NOURISHING BEVERAGES

95. Many times it is necessary or desirable to administer food in the form of liquid. When this is to be done, as much nourishment as possible should generally be incorporated into the beverage. To meet such a need, the following recipes are presented. In each case, the quantities mentioned make a drink sufficient for only one person, so that if more than one are to be served the amounts should be multiplied by the number desired. The food materials used in these drinks are easily digested, and the beverages are comparatively high in food value.

96. At most soda fountains, these nourishing drinks are offered for sale, so that if one does not desire the work of preparation, they may be obtained at such places. However, as practically all the ingredients are materials used in the home and are therefore nearly always on hand in most households, drinks of this kind may be prepared at home at much less cost than when purchased already made. The main thing to remember in their preparation is that the ingredients should be as cold as possible and that the beverage should be cold when served.

97. The beverages containing eggs may be made in more than one way. They may be mixed in a bowl or an enamelware dish with a rounded bottom and then beaten with a rotary egg beater, or they may be mixed in a metal shaker designed especially for this purpose and then shaken thoroughly in that. In drinks of this kind, the point to remember is that the eggs should be beaten or shaken until they are light and foamy.

98. CHOCOLATE SIRUP.--While chocolate sirup is not a beverage in itself, it is used to such an extent in beverages, as well as an accompaniment to numerous desserts, that it is well for the housewife to know how to prepare it. It may be kept an indefinite length of time if it is put into a glass jar and sealed. Here, as in the preparation of other sirups, a tablespoonful or two of corn sirup or glucose will help to keep the sirup from crystallizing.

CHOCOLATE SIRUP

4 sq. chocolate 1 c. water 3/4 c. sugar

Melt the chocolate in a saucepan, stir in the water, and add the sugar. Boil until a thick sirup is formed.

99. PLAIN MILK SHAKE.--A pleasant variation for milk is the plain milk shake here given. Even those who are not fond of milk and find it hard to take like it when it is prepared in this way.

PLAIN MILK SHAKE

1 c. milk 2 tsp. sugar Few drops of vanilla Dash of nutmeg

Beat all the ingredients together with an egg beater or shake well in a shaker and serve in a glass with cracked ice.

100. EGG MILK SHAKE.--The simplest form of egg drink is the egg milk shake explained in the accompanying recipe. This is an extremely nutritious drink and is often served to invalids and persons who must have liquid nourishment.

EGG MILK SHAKE

3/4 c. milk 1 egg 1 Tb. sugar Pinch of salt Few drops of vanilla

Mix all the ingredients and beat the mixture with a rotary beater or shake it in a shaker. Serve in a glass over cracked ice.

101. EGG CHOCOLATE.--The addition of chocolate to an egg milk shake improves it very much and makes a drink called egg chocolate.

EGG CHOCOLATE

3/4 c. milk 1 egg 2 Tb. chocolate sirup Few drops of vanilla Pinch of salt

Mix all the materials and beat with an egg beater or shake thoroughly in a shaker. Serve in a glass with cracked ice.

102. CHOCOLATE MALTED MILK.--A preparation that is much used in nourishing drinks and that furnishes a great deal of nutrition is malted milk. This is made from cow's milk and is blended by a scientific process with malted grains. It comes in powder form and may be purchased in bottles of various sizes. It is well to keep a good brand of malted milk on hand, as there are various uses to which it can be put.

CHOCOLATE MALTED MILK

3/4 c. milk 1 egg 2 Tb. malted milk 2 Tb. chocolate sirup Few drops of vanilla Pinch of salt

Mix and shake in a shaker or beat with a rotary egg beater. Serve in a glass with cracked ice.

103. ORANGE EGG NOG.--The accompanying recipe for egg nog requires orange for its flavoring, but any fruit juice may be substituted for the orange if desired. Pineapple and apricot juices are exceptionally good.

ORANGE EGG NOG

1/4 c. cream 1/4 c. milk 1 egg 1 Tb. sugar 2 oranges

Mix the cream, milk, egg, and sugar, beat well with an egg beater, and continue beating while adding the juice of the oranges. Serve in a glass over crushed ice.

104. FOAMY EGG NOG.--An egg nog can be made foamy and light by separating the eggs and beating the yolks and whites separately. Either cream or milk may be used for this drink, and it may be flavored with vanilla or fruit juice, as preferred. A small piece of red jelly beaten into the egg white makes this drink very attractive; or, jelly may be used as a flavoring and beaten with the ingredients.

FOAMY EGG NOG

2 eggs 1 Tb. sugar 1/2 c. cream or milk 2 Tb. fruit juice or 1/2 tsp. vanilla

Separate the yolks and whites of the eggs. Mix the yolks with the sugar, cream or milk, and the fruit juice or vanilla and beat thoroughly. Beat the whites stiff and fold into the first mixture, retaining a tablespoonful of the beaten white. Pour into a tall glass, put the remaining white on top, and serve.

* * * * *

BEVERAGES

EXAMINATION QUESTIONS

(1) What is a beverage?

(2) What does boiling do to: (_a_) hard water? (_b_) impure water?

(3) What is the value of beverages in the diet?

(4) Mention and define the three classes of beverages.

(5) (_a_) What are caffeine, theine, and theobromine? (_b_) Where is each found? (_c_) What effect do they have on the human body?

(6) (_a_) Where is tannic acid found? (_b_) What effect does it have on the human body?

(7) Tell briefly about the preparation of coffee for the market.

(8) How should coffee be bought?

(9) What are the general proportions of coffee and liquid used in the making of coffee?

(10) What use can be made of left-over coffee?

(11) Tell briefly about the preparation of black and green tea for the market.

(12) What points should be observed in the selection of tea?

(13) What general proportions of tea and water are used for the making of tea?

(14) Tell briefly about the preparation of cocoa and chocolate for the market.

(15) What advantage have cocoa and chocolate over tea and coffee as. articles of food?

(16) What use can be made of left-over cocoa and chocolate?

(17) (_a_) How are cereal coffees made? (_b_) Of what value are they?

(18) Of what value are fruit beverages?

(19) What uses can be made of left-over fruit juices?

(20) What good use can be made of nourishing beverages?

* * * * *

THE PLANNING OF MEALS

* * * * *

NECESSITY FOR CAREFUL MEAL PLANNING

1. As every housewife realizes, the feeding of the members of her family places upon her serious and important responsibilities. While she deserves and receives credit for their good health, the blame for much of their ill health falls upon her, too. The reason for this is that illness is due in a greater measure to wrong food than to any other single factor; and even if improper diet is not directly responsible for ill health, it certainly lowers the bodily resistance and thus makes a person susceptible to disease.

The health of her family is naturally the housewife's first and greatest consideration, and as this depends so much on correct diet, it should be the aim of every housewife to plan her meals in the careful, intelligent way required to supply her household with the food each member needs.

2. As has already been learned, a knowledge of the selection, care, and preparation of food is absolutely necessary in providing proper diet. But correct feeding requires more than this. In addition, the housewife must have a working knowledge of what foods contain and their effect in the body. She must also learn what her family needs and then make every effort to supply this need in the most economical way. The result will be a sufficient amount of food of the right kind at a minimum expenditure of funds.

She should keep in mind, however, that the cost of diet has no direct relation to its food value, but that economy and proper feeding are closely connected. For instance, an inexpensive diet may be just as satisfactory from a food-value standpoint as an expensive one. But in order to make the inexpensive one adequate and the expensive one balanced, the housewife must apply her knowledge of the general composition of food; that is, she must know whether a food predominates in carbohydrate, fat, or protein, and whether or not it furnishes minerals. Equipped with such knowledge, she will be able to purchase the largest amount of nutritive material for the smallest outlay of money. The cheapest food is not always the one that sells for the lowest price per pound, quart, or bushel, but the one that furnishes the most nutritive material at the lowest cost; also, food that is the wrong kind to serve is not an economical one to purchase.

3. Many housewives regard it as unnecessary to plan beforehand and persist in preparing meals without giving any previous thought to them. But to begin thinking about an hour before meal time what to have for a meal is neither wise nor economical, for then it is too late to determine what ought to be served from a diet standpoint and there can be prepared only those foods which the time will allow. As can well be understood, this is both a disastrous plan for correct diet and a very extravagant way in which to feed a family. Quickly broiled steaks and chops, commercially canned vegetables and fruits, and prepared desserts should be the occasional treat rather than the daily food. Instead of using these constantly, time should be allowed for the preparation of the less expensive meats and vegetables and the home-made desserts.

To prepare such foods successfully requires that meals should be planned at least 24 hours before they are to be served, and in reality the main dishes should be decided on 48 hours ahead of time. Then, sometime between breakfast and luncheon and before the day's marketing is done, detailed plans should be made for luncheon and dinner of that day and for breakfast of the next. Nor should the left-overs be disregarded if economy would be the watchword in the management of the household. Rather, they should be included in the plans for each day and used up as fast as possible.

* * * * *

PURCHASE OF FOODS

SUCCESSFUL MARKETING

4. The truly economical housewife will find it necessary each day to determine three things: (1) what is left from yesterday's meals and what use can be made of it; (2) what is in supply that can be used for that day; and (3) what must be added to these things to provide satisfactory meals for the family. Having determined these points, she should make a list of the articles that she must purchase when she does her marketing. A pad fastened to the kitchen wall and a pencil on a string attached to the pad are convenient for this purpose. At the same time, they serve as a reminder that when all of any article, such as coffee, sugar, baking powder, etc., has been used, a note should be made of this fact. To her list of supplies that have become exhausted since her preceding marketing day should be added the fresh fruits, vegetables, and other perishable foods needed for the next day or preferably for the next two days if they can be kept.

5. It is only with proper preparation that the housewife may expect her marketing trips to be successful. If she starts to market with merely two or three items in mind and then tries to think of what she needs as she orders, not only does she waste the grocer's time, but her marketing trip will be a failure. After she arrives home, she will find that there are other things she should have purchased, and the grocer will be forced to make an extra delivery to bring them to her. This is more than she has a right to expect, for the grocer should not be obliged to pay for her lack of planning.

6. To purchase economically, it is advisable, when possible, to buy at a cash grocery and to pay cash for what is bought. When this is done, one is not helping to pay the grocer for accounts he is unable to collect. It is a fortunate grocer who is able to collect 80 per cent. of his bills from his patrons when he conducts his business on the credit plan. However, if it is desired to deal with a credit grocer, all bills should be paid at least once a month. No customer has a right to expect the grocer to wait longer than 30 days for his money.

In many of the cities and large towns, some credit grocers have adopted what is called the "cash-and-carry plan." All customers, whether they buy for cash or on credit, must pay the same price for groceries, but those who wish their goods delivered must pay additional for delivery and those who buy on credit must pay a certain percentage additional on each purchase for bookkeeping. It will readily be seen that such a plan gives the cash customers, especially if they carry their purchases, a decided advantage over credit customers. Also, the grocer is better able to sell his wares at a lower price than the credit grocer who makes free deliveries and no charge for bookkeeping.

KEEPING HOUSEHOLD ACCOUNTS

7. NECESSITY FOR KEEPING ACCOUNTS.--Practically every family is limited to a definite sum of money that may be spent for food. The first consideration, then, while it may not be the most important one, is that of making each dollar buy all that it possibly can in order that the income may meet all the demands upon it. Various conditions arise that affect the proportion of the income to be used for this purpose. For instance, two women whose husbands have equal incomes would, under the same conditions, have an equal amount of money to spend for food, but as a rule there is something to cause this amount to become unequal. One woman may have two children in her family while the other has none, a condition that means, of course, that the woman with the children will have less money to spend for food and with that money she must feed more persons. Her family must be, if possible, as well nourished as the other one. In order to accomplish this task, it will be necessary to supply all the required food material in a form that will cost less than the food purchased by the woman who has a smaller family to feed and clothe.

An excellent way in which to keep expenses down and consequently to live within one's income is to keep a simple record of household expenses. Such a record will enable every housewife to determine just what each item of household necessities costs and whether or not the proportion of cost to income is correct. To keep a record of expenditures will not prove much of a task if it is done systematically, for a few minutes a day will be sufficient time in which to keep accounts up to date. However, if account keeping is attempted, it should not be neglected even for a day, for it will soon assume the proportions of a large task and will have a tendency to discourage the housewife with this part of her work.

8. EQUIPMENT FOR HOUSEHOLD ACCOUNT KEEPING.--For convenience in keeping household accounts, a small desk like the one shown in Fig. 1 should, if possible, be secured and placed in an unoccupied or convenient corner of the kitchen. Here can be kept cook books, recipes, suitable books or cards for account keeping, the marketing pad, a file for bills from the grocer and the butcher, labels for cans and jars, etc. Here may also be placed an extension telephone, which, by being so convenient, will save the housewife many steps. A white desk with a chair to match is the most attractive kind to select for kitchen use, but a dark one may be used if preferred. The desk illustrated was a simple wooden one that was enameled white after it was bought, but it is possible to buy white desks for this purpose. A small, plain table will, of course, answer very well if no desk is available and it is desired not to buy one.

9. METHODS OF HOUSEHOLD ACCOUNT KEEPING.--If the housewife runs a credit account with the grocer, she will learn that different grocers have different ways of recording her purchases.

In some cases, she is provided with a "store book," which she takes to the grocer each time she makes a purchase and in which he records the date and the items bought by her. Then at the end of a stated time, usually the end of the month, when a settlement is to be made, the amounts for the month are totaled and a new account is started. With such a plan, the housewife does not have to keep any record for herself. To be certain that the grocer's account is accurate, she simply has to check the entries each time they are made in the book by the grocer.

In other cases, the grocer merely makes out a slip, or bill, for each purchase and at the end of the month presents his statement for the amount due. In such an event, provided the housewife does not wish to make entries into a suitable book, she may file the slips as she receives them in order that she may check the grocer's monthly bill as to accuracy. A bill file like that shown in Fig. 2 is very convenient for the filing of bills. However, if she does not wish to save each slip she receives, she may adopt one of two methods of account keeping, depending on how much time she has to devote to this matter.

10. If she desires to be very systematic and has sufficient time, it will prove a good plan to record each purchase in a suitable book in the manner shown in Fig. 3. Books for this purpose can be purchased in any store where stationery is sold and are not expensive. In this method of recording, as a page becomes filled with items, the total is carried forward to each new page until the bill is paid at the end of the month. Then, for the next month, a new account may be started. This same method may also be followed in keeping accounts for meats, milk, and such household expenses as rent, light, heat, and laundry. All these accounts, together with an account for clothing and one for miscellaneous expense, make up a complete expense account.

GROCERY ACCOUNT

With ___John Smith, 420 Fourth Avenue__________

===================================================== 10/15 | 1 pk. Apples......................| $ .45 | 1 doz. Eggs.......................| .55 | 1 lb. Butter......................| .53 | 2 lb. Sweet Potatoes..............| .15 | 2 cans Duff's Molasses............| .54 | 1 pt. Vinegar.....................| .10 10/17 | 1 cake Yeast......................| .04 | 6 lb. Crisco......................| 1.98 | 1 box Coconut.....................| .35 | 1 can Pineapple...................| .25 | 1 lb. coffee......................| .40 | 2 qt. Carrots.....................| .10 10/19 | 1 box Matches.....................| .10 | 2 bars Laundry Soap...............| .12 | 1 head Lettuce....................| .08 | 1 can Corn........................| .20 | 1 bu. Potatoes....................| 2.00 | 1 qt. Maple Sirup.................| .65 | |-------- | Forwarded.......| $8.59 ====================================================== FIG. 3

11. A somewhat simpler plan and one that requires less time is shown in Fig. 4. When the slips are received, they should be checked to see whether they are correct and then added to get the total. Only this total, together with the date, is placed in the book kept for the purpose, the slips then being discarded. Such a plan will prove very satisfactory for the various household expenses if care is used in checking the items of the slips and in adding them.

Regarding the settlement of her accounts, the housewife who buys on credit will find it a good plan to pay her bills by check. Then receipts will not have to be saved, for the returned check is usually all that is required to prove that a bill has been paid.

12. The housewife who buys for cash does not necessarily have to keep a detailed record of her purchases, for by simply filing her purchase slips in the manner shown in Fig. 2 she can determine at any time what her money has been used for. Still, in every well-regulated household, it is advisable to keep a daily record of income and expenditure; that is, to put down every day how much is spent for food, laundry, cleaning, and, in fact, all expenditures, as well as how much cash is received. Indeed, if such an account is kept, the tendency of money to "slip away" will be checked and a saving of money is bound to result.

GROCERY ACCOUNT

With______John Smith, 420 Fourth Avenue_____ ====================================================== 10/2 | Groceries...........................| $ 2.10 10/3 | Groceries...........................| 2.76 10/6 | Groceries...........................| .42 10/8 | Groceries...........................| 4.12 10/10 | Groceries...........................| 1.09 10/13 | Groceries...........................| .32 10/15 | Groceries...........................| 2.30 10/17 | Groceries...........................| 2.13 10/20 | Groceries...........................| 1.93 10/22 | Groceries...........................| 3.97 10/24 | Groceries...........................| 1.69 10/27 | Groceries...........................| 4.10 10/29 | Groceries...........................| 1.12 10/31 | Groceries...........................| 3.35 | |-------- | Forwarded..............| $31.40 ====================================================== FIG. 4

13. A simple plan for keeping such a record is illustrated in Fig. 5. For this record it is possible to buy sheets of paper or cards already ruled at any stationery store, but it is a simple matter to rule sheets of blank paper that will answer the purpose very well. As will be observed, there is a space provided for every day of the month and columns into which may be placed the expenditures for groceries, including fruits and vegetables, as well as for meats and fish, milk, laundry and cleaning, and miscellaneous items, such as ice and other necessities that are not ordinarily classed as groceries. Of course, the number of columns to be used can be regulated by the person keeping the account, the illustration simply showing the general procedure. However, one column should be devoted to the daily expenditure, the figures here being the amounts of the total money spent for the different items each day. In the last column should be recorded the various amounts of money received by the housewife during the month for the settlement of her bills. At the end of the month, all of the columns should be totaled. The total of the daily outlay should equal that of the preceding columns. The difference between this total and that of the money received will show the housewife just how she stands with regard to income and expenditure for foods and kitchen supplies. In this case, there is an excess of expenditure amounting to $10.68, and this sum should be forwarded to the June account. On the other hand, should the housewife find that her expenses exceed her allowance, she will know that it will be necessary for her to curtail her expenditures in some way.

Expenditures and Receipts for the Month of ___May___, 19___ ================================================================ | | Meats | |Laundry | Miscel-| | Date| Groc- | and | Milk | and | laneous| Daily | Money | eries | Fish | |Cleaning| Expend-| Outlay | Rec'vd | | | | | itures | | ---------------------------------------------------------------- 1 | $ 2.10| $ .60| $ .28| $ 1.50 | | $ 4.48 | $ 5.70 2 | | .40| .28| | | .58 | 3 | 2.76| 1.90| .28| | $ .35 | 5.29 | 15.00 4 | | | .28| | | .28 | 5 | | | .28| | | .28 | 6 | .42| | .28| | .35 | 1.05 | 7 | | .36| .28| | .10 | .74 | 8 | 4.12| | .28| 2.00 | .40 | 6.80 | 9 | | | .28| | | .28 | 10 | 1.09| 1.83| .28| | .38 | 3.60 | 15.00 11 | | | .28| | | .28 | 12 | | | .28| | .35 | .63 | 13 | .32| .76| .28| | | 1.36 | 14 | | | .28| | .19 | .47 | 15 | 2.30| | .28| 1.50 | .12 | 4.20 | 16 | | .53| .28| | | .81 | 17 | 2.13| 1.63| .28| | .60 | 4.64 | 15.00 18 | | | .28| | | .28 | 19 | | | .28| | .22 | .50 | 20 | 1.93| | .28| | .40 | 2.61 | 21 | | .90| .28| | | 1.18 | 22 | 3.97| | .28| 2.00 | .40 | 6.65 | 23 | 2.10| | .28| | | .28 | 24 | 2.10| 2.24| .28| | .80 | 5.01 | 15.00 25 | | | .28| | .10 | .38 | 26 | | | .28| 1.50 | | 1.78 | 27 | 4.10| | .28| | .35 | 4.73 | 28 | | .38| .28| | | .66 | 29 | 1.12| .46| .28| 1.50 | .40 | 3.76 | 30 | | | .28| | | .28 | 31 | 3.35| 1.87| .28| | .55 | 6.05 | 15.00 ---------------------------------------------------------------- Total $31.40| $13.88| $ 8.68| $10.00 | $ 6.66 | $70.02 | $80.70 ================================================================ FIG. 5

Such a method of record keeping could also be followed with good results for showing the distribution of the entire income of a family. It would simply mean the planning of suitable columns for the different items of expenditure.

14. Too much cannot be said of the merit of following some such simple account-keeping method as the ones here outlined, for, as has been explained, it will enable the housewife to know with a fair degree of accuracy what she has spent her money for. In addition to the satisfaction this will give, it will supply a basis from which she can apportion, or budget, her yearly income if she so desires. By giving careful consideration to the various items of expense, she may find it possible to reduce some of them in order to increase her savings account or to have money for other items that require a larger expenditure.

* * * * *

COST OF FOODS

FACTORS INFLUENCING COST

15. Certain factors that enter into the production of food add so much to the cost that they must be taken into consideration when food is purchased. The housewife who disregards these factors fails in the purchase of food, for she does not know so well what foods to buy nor how to buy them in a way to keep down the cost as the woman who is familiar with these matters. It is possible that the cost of a food may be out of all proportion to its value because of the profits that must necessarily be paid to each person through whose hands the food passes. In the first place, the overhead expenses of the food dealer must be paid by the housewife, who is regarded as the _consumer_. These expenses include his rent, light, and heat, his hired help, such as clerks, bookkeepers, delivery men, and the cost of delivery. In addition, the cost of transportation figures in prominently if the foods have to be shipped any distance, the manufacturer's profit must often be counted in, and the cost of advertising must not be overlooked. With all such matters, the housewife must acquaint herself if she would buy in the most economical way.

16. CHART OF FOOD PROBLEM.--To assist the housewife in her mastery of the purchasing side of the food problem, a chart, Fig. 6, is presented. This chart shows the various routes through which foods travel before they reach the housewife, or consumer. The lines used to connect all dealers from the producer to the consumer represent transportation or delivery, and the increase in cost due to overhead expense and profit is indicated by the black spaces, which increase in size as the number of dealers increase. The _producer_ may be the manufacturer, but in most cases he is the farmer, the stockman, the dairyman, or the fruit grower. The dealers handling the food between the producer and the consumer are known as _middlemen_. They include the wholesaler, the jobber, and the retailer. The retailer is the grocer, the butcher, or the green grocer.

17. So that this chart may be clearly understood, several concrete examples are given. Thus, the farmer who delivers vegetables directly to the consumer is an example of plan No. 1. He has very little overhead expense and consequently can sell cheaper than dealers who have a large overhead expense. However, when the farmer delivers his vegetables to the grocer and the grocer sells them to the consumer, an example of plan No. 2 is afforded. Food bought in this way costs more than that bought directly from the farmer. In plan No. 3, the farmer, for instance, sells his vegetables to a wholesaler, who perhaps buys from other farmers and then sells small quantities of them to the grocer for sale to the consumer. This plan, as will readily be seen, is more involved than either No. 1 or No. 2, but a still more roundabout route is that of plan No. 4. In this case, for instance, the farmer sells his vegetables to a canning factory, where they are canned and then sold to the grocer, who sells them in this form to the consumer. Often two wholesalers, the second one being known as a jobber, are involved in the transaction, as in plan No. 5. In such an event, the farmer sells to the wholesaler, who sells to the jobber, who, in turn, sells to the grocer, from whom the consumer secures the goods. The most complicated route is that shown in plan No. 6. This illustrates the case of the farmer who sells his cereal products to a manufacturer, who makes them up into breakfast foods. He then sells them in large quantities to the wholesaler, who sells them in 50- or 100-case lots to the jobber. From the jobber they go to the grocer, who delivers them to the consumer.

From a study of this chart, it can be readily seen that the cost of food may be reduced if the middlemen can be eliminated. For instance, the housewife will be able to get fruits and vegetables cheaper if she buys them from a farmer instead of a grocer, for she will not be called on to pay any of the grocer's overhead expense or profit. Again, if she buys her staple groceries in a store that is able to eliminate the wholesaler or the jobber, she will get them at a lower price than if she deals where these agencies must receive their share of the profits.

18. NATIONALLY ADVERTISED GOODS.--Much is said about the fact that the consumer, in buying package foods that are nationally advertised, must pay for the package and the advertising. This statement is absolutely true; but it must be remembered that where large quantities of foods are handled, the materials can be bought by the manufacturer or the wholesaler at a lower price than by one who purchases only a small amount. Then, too, if great quantities are sold, and this condition is made possible only through advertising, the profit on each package sold can be much smaller than that which would have to be made when less is sold. Often, therefore, in spite of the advertising cost, a widely advertised food can be sold for less than one that is not advertised at all because a much greater quantity is sold.

19. CHAIN STORES.--The principle of selling great quantities of food at a comparatively small profit on each item is put into practice in chain stores, which are operated by different companies throughout the United States. Such stores are a boon to the housewife who must practice economy, for they eliminate a middleman by acting both as wholesaler and as retailer. Because of this fact, foods that are purchased in large quantities from the producer or manufacturer can be offered to the consumer at a lower price than in a retail store not a part of a chain. Therefore, if foods of the same quality are not lower in price in chain stores, it must be because the buying is not well done or a greater profit is made in selling them. In addition, chain stores generally require cash for all purchases made in them and they do not usually deliver goods. Consequently, their overhead expense is materially reduced and they do not need to make such a large profit.

ECONOMICAL BUYING

20. APPORTIONMENT OF INCOME.--When the housewife thoroughly understands the qualities of foods as well as their comparative food values and is familiar with the factors that govern food prices, she is well equipped to do economical buying for her family. Then it remains for her to purchase the right kind of food and at the same time keep within her means. A good plan is to apportion the household expenses according to a _budget_; that is, to prepare a statement of the financial plans for the year. Then the amount of money that can be used for this part of the household expenses will be known and the housewife will be able to plan definitely on what she can buy. If necessary, this amount may be reduced through the housewife's giving careful attention to the details of buying, or if she is not obliged to lower her expenses, she may occasionally purchase more expensive foods, which might be considered luxuries, to give variety to the diet. The amount of money that may be spent for food depends, of course, on the income, and the greater the income, the lower will be the proportion of money required for this item of the household expense.

21. To throw some light on the proper proportion of the family income to spend for food, Table I is given. As the basis of this table, a family of five is taken and the proportion that may be spent for food has been worked out for incomes ranging from $600 to $2,400 a year. As will be noted, an income of $600 permits an expenditure of only 19 cents a day for each person. When food prices are high, it will be a difficult matter to feed one person for that amount, and still if the income is only $600 it will be necessary to do this. To increase the food cost over 39 cents a day per person, which is the amount allotted for an income of $2,400, would denote extravagance or at least would provide more luxury than is warranted.

TABLE I

PROPORTION OF FAMILY INCOME FOR FOOD ================================================================ Income Per Cent. of Amount Spent Amount Spent Amount Spent per Income Spent per year for per Day for per Day per Year for Food Food Five Persons Person ---------------------------------------------------------------- $ 600 60 $360 $ .98 $ .19 800 55 500 1.36 .27 1,000 50 576 1.57 .31 1,200 48 576 1.57 .31 1,500 44 660 1.80 .36 1,800 39 702 1.92 .38 2,400 30 720 1.97 .39 ================================================================

Various conditions greatly affect this proportion. One of these is the rise and fall of the food cost. Theoretically, the buyer should adjust this difference in the food cost rather than increase her expenditures. For instance, if in a certain year, the general cost of food is 20 per cent. greater than it was in the preceding year, the housewife should adjust her plan of buying so that for the same amount of money spent in the previous year she will be able to supply her family with what they need. Of course, if there is an increase in the income, it will not be so necessary to work out such an adjustment.

22. ECONOMIES IN PURCHASING FOOD.--Through her study of the preceding lessons, the student has had an opportunity to learn how to care for food in order to avoid loss and waste, how to prepare it so that it may be easily digested and assimilated, and how to make it appetizing and attractive so that as little as possible is left over and none is wasted. She should therefore be thoroughly acquainted with the methods of procedure in regard to all such matters and should have worked out to her satisfaction the best ways of accomplishing these things to suit her individual needs. But, in addition to these matters, she must give strict attention to her food purchases if she would secure for her family the most wholesome and nourishing foods for the least expenditure of money.

23. To purchase food that will provide the necessary food value for a small outlay is possible to a certain extent, but it cannot be done without the required knowledge. In the first place, it means that fewer luxuries can be indulged in and that the family dietary will have to be reduced to necessities. It may also mean that there will probably be a difference in the quality of the food purchased. For instance, it may be necessary to practice such economies as buying broken rice at a few cents a pound less than whole rice or purchasing smaller prunes with a greater number to the pound at a lower price than the larger, more desirable ones. The housewife need not hesitate in the least to adopt such economies as these, for they are undoubtedly the easiest ways in which to reduce the food expenses without causing detriment to any one.

24. Further economy can be practiced if a little extra attention is given in the purchase of certain foods. As is well known, the packages and cans containing food are labeled with the contents and the weight of the contents. These should be carefully observed, as should also the number of servings that may be obtained from the package or can. For instance, the housewife should know the weight per package of the various kinds of prepared cereals she uses and the number of servings she is able to procure from each package.

Let it be assumed that she buys two packages of different cereals at the same time, which, for convenience, may be called package No. 1 and package No. 2. She finds that No. 1 contains 16 ounces and No. 2, only 12 ounces; so she knows that No. 1 furnishes the greater amount of food by weight for the money spent. But, on the other hand, No. 2 may go farther; that is, it may serve a greater number of persons. This, in all probability, means that the cereals are similar in character, but that the food value of the servings from No. 2 is greater than that of the servings from No. 1. No. 2 is therefore the more economical of the two. Matters of this kind must not be overlooked, especially in the feeding of children.

Then, too, the housewife should work out carefully which she can use to greater advantage, prepared or unprepared cereals. If she finds that unprepared cereals are the more economical and if she can depend on their food value as being as high as that of the prepared ones, she should by all means give them the preference. Of course, she may use prepared cereals for convenience or for varying the diet, but the more economical ones should be used with greater regularity.

25. Canned goods should be carefully observed. A certain brand of tomatoes, for instance, may have 16 ounces to the can, whereas another brand that can be bought for the same price may have 24 ounces. There may be, however, and there probably is, a great difference in the quality of the tomatoes. The 24-ounce can may have a much greater proportion of water than the 16-ounce can, and for this reason will not serve to the same advantage. As it is with canned tomatoes, so is it with canned corn, peas, and other canned vegetables, for the price depends altogether on the quality. Therefore, several brands should be compared and the one should be purchased which seems to furnish the most food or the best quality of food for the least money, provided the quality continues.

26. In the preparation of meat, there is always some waste, and as waste is a factor that has much to do with the increasing of costs, it should be taken into consideration each time a piece of meat is purchased. If there is time for some experimenting, it makes an interesting study to weigh the meat before and after preparation, for then the amount of shrinkage in cookery, as well as the waste in bone, skin, and other inedible material, can be determined.

An actual experiment made with a 4-pound chicken showed that there was a loss of 2-3/4 pounds; that is, the weight of the edible meat after deducting the waste was only 1-1/4 pounds. The following shows how this weight was determined:

POUNDS Weight of chicken, including head, feet, and entrails 4 Weight of head, feet, and entrails 1-1/4 Weight of bones after cooking 7/8 Weight of skin after cooking 1/4 Shrinkage in cooking 3/8 ----- Total amount of waste 2-3/4 ----- Actual weight of edible meat 1-1/4

It will readily be seen that chicken at 40 cents a pound would make the cost per pound of edible meat amount to exactly $1.28, a rather startling result. It is true, of course, that the busy housewife with a family can hardly spare the time for the extra labor such experiments require; still the greater the number of persons to be fed, the more essential is the need for economy and the greater are the possibilities for waste and loss.

27. The home production of foods does not belong strictly to economical buying, still it is a matter that offers so many advantages to the economical housewife that she cannot afford to overlook it. A small garden carefully prepared and well cultivated will often produce the summer's supply of fresh vegetables, with sufficient overproduction to permit much to be canned for winter. Not only do foods produced in a home garden keep down the cost of both summer and winter foods, but they add considerably to the variety of menus.

* * * * *

CORRECT DIET

SUITABILITY OF FOOD

28. At the same time the housewife is making a study of economy and trying to procure as nearly as possible the best quality and the largest quantity of food for the amount of money she has to spend, she must consider the suitability of this food for the persons to whom it is to be served. This matter is undoubtedly of greater importance than economy, for, regardless of the amount of money that is to be spent, suitable foods for the nourishment of all the members of the family must be supplied to them. For instance, a family of two may have $10 a week to spend for food, whereas one of five may perhaps have no more; but the larger family must have nourishing food just as the one of two must have. Therefore, whether the housewife has much or little to spend, her money must purchase food suited to the needs of her family. Unless she is able to accomplish this, she fails in the most important part of her work as a housewife, and as a result, the members of her family are not properly nourished.

29. It has long been an established fact that correct diet is the greatest factor in maintaining bodily health. Food is responsible for the growth and maintenance of the body tissues, as well as for their repair. In addition, it supplies the body with heat and energy. Consequently, taking the right food into the body assists in keeping a person in a healthy condition and makes work and exercise possible.

Because so much depends on the diet, the housewife, while considering what can be bought with the money she has to spend, must also decide whether the foods she plans to buy are suitable for the needs of her family. In fact, she should be so certain of this matter that she will automatically plan her menus in such a way that they will contain all that is necessary for each person to be fed. But, as every housewife knows, the appetites of her family must also be taken into consideration. Theoretically, she should feed her family what the various members need, regardless of their likes and dislikes. However, very few persons are willing to be fed in this way; in truth, it would be quite useless to serve a dish for which no one in the family cared and in addition it would be one of the sources of waste.

30. To make the work of the housewife less difficult, children should be taught as far as possible to eat all kinds of food. Too often this matter is disregarded, and too often, also, are the kinds of food presented, to a family regulated by the likes and dislikes of the person preparing the food. Because she is not fond of certain foods, she never prepares them; consequently, the children do not learn to like them. On the other hand, many children develop a habit of complaining about foods that are served and often refuse to eat what is set before them. Such a state of affairs should not be permitted. Indeed, every effort should be made to prevent a spirit of complaint. If the housewife is certain that she is providing the members of her family with the best that she can purchase with the money she has to spend and that she is giving them what they need, complaining on their part should be discouraged.

31. With a little effort, children can be taught to like a large variety of foods, especially if these foods are given to them while they are still young. It is a decided advantage for every one to form a liking for a large number of foods. The person who can say that he cares for everything in the way of food is indeed fortunate, for he has a great variety from which to choose and is not so likely to have served to him a meal in which there are one or more dishes that he cannot eat because of a distaste for them.

Every mother should therefore train her children during their childhood to care for all the cereals, vegetables, and fruits. Besides affording the children a well-balanced diet, these foods, particularly vegetables and fruits, when served in their season, offer the housewife a means of planning economical menus, for, as every one knows, their price is then much lower than at any other time and is less than that of most other foods. During the winter, turnips, carrots, onions, and other winter vegetables are more economical foods than summer vegetables that must be canned or otherwise prepared to preserve them for winter use or the fresh summer vegetables purchased out of season. However, it is advisable to vary the diet occasionally with such foods.

COMPOSITION OF FOOD

32. To feed her family properly, the housewife should understand that the daily food must include the five food substances--protein, fat, carbohydrate, mineral matter, and water. As these are discussed in _Essentials of Cookery_, Part 1, they should be clear to the housewife, but if they are not fully understood, a careful review should be made of the discussions given there. The ways in which these food principles contribute to the growth and health of the body, as well as the ordinary foods that supply them in the greatest number, are tabulated in Table II for easy reference. This information will assist the housewife materially in the selection and preparation of food for her family; consequently, close attention should be given to it and constant application made of it.

33. As has already been learned and as will be noted here, a food substance often has more than one use in the body. For instance, protein builds tissue and also yields energy, but its chief work is that of building tissue, and so it is classed first as a tissue-building food substance. The fats and carbohydrates also have a double use in the body, that of producing heat and energy and of building fatty tissue. However, as their chief use is to produce heat and energy, they are known principally as heat-producing foods. Mineral matter not only is necessary for the building of bone and muscle, but also enters into the composition of the blood and all the fluids in the body. Growth and development are not ideal without an adequate supply of the many kinds of these salts, which go to make up the tissues, nerves, blood, and other fluids in the body.

34. The body regulators must be included in the food given, for they assist in all processes carried on in the body. Some are necessary to aid in the stimulation required to carry on the processes of digestion and in some cases make up a part of the digestive fluids. Consequently, vegetables and fruits that supply these body regulators and foods that supply vitamines should be provided.

Water, the chief body regulator, not only is essential to life itself, but forms by far a greater proportion of the body than any other single substance. The largest part of the water required in the body is supplied as a beverage and the remainder is taken in with the foods that are eaten.

TABLE II

FOOD SUBSTANCES AND THEIR RELATION TO GROWTH AND HEALTH

I Body-building materials Proteins. Meat Fish and shell fish Poultry and game Eggs Milk and milk products Legumes (dried beans, peas, lentils) Wheat and wheat products, as corn starch Nuts Mineral matter, or ash Vegetables Fruits Eggs Milk Cereals Meats II Heat-producing materials Fats Animal Lard Suet Tallow Butter and cream Vegetable Olive oil Corn oil Cottonseed oil Coconut oil Nut oils Mixed oils Oleomargarine Butterine Nut butter Crisco, etc. Carbohydrates Starch Cereals and cereal products Irish and sweet potatoes Sugar Cane sugar and molasses Beet sugar Maple sugar and sirup Honey Corn sirup and other manufactured sirups Proteins Same as in I

III Body regulators Water Mineral matter, or ash Same as in I Cellulose Fruits Vegetables Covering of cereals and nuts Food Acids Sour fruits--citric and malic Tomatoes--malic Spinach--oxalic Rhubarb--oxalic Vitamines Fat soluble A Milk Butter Egg yolk Water soluble B Green vegetables, as spinach, chard, lettuce, beet greens Asparagus and stem vegetables, as celery Fruit vegetables, as tomatoes, peppers, okra Fruits

The importance of bulk in foods cannot be emphasized too much. The indigestible cellulose of fruits, vegetables, and cereals is of such importance in the body that some of these foods should be supplied with every meal. Therefore, their incorporation into the diet should be considered as a definite part of the menu-making plan.

The acids of fruits are valuable as stimulants both to the appetite and to the digestion. Then, too, they give a touch of variety to a menu otherwise composed of rather bland foods. The stimulation they produce is much more healthful than that of condiments, drugs, or alcoholic beverages and should receive the preference.

_Vitamines_ are substances necessary for both growth and health. A child deprived of the foods containing them is usually not well and does not grow nor develop normally. These substances are also required in the diet of adults in order to maintain the body in a healthy condition. The leafy vegetables and milk are the foods that yield the greatest supply of vitamines. In fact, it is claimed by those who have experimented most with this matter that these two sources will supply the required amount of vitamines under all conditions.

* * * * *

BALANCING THE DIET

QUANTITY AND PROPORTION OF FOODS

35. FACTORS INFLUENCING FOOD.--Numerous factors affect the kind and quantity of food necessary for an individual. Chief among these are age, size, sex, climate, and work or exercise. In addition to determining the amount of food that must be taken into the body, these factors regulate largely the suitability of the foods to be eaten. It is true, of course, that all the food substances mentioned in Table II must be included in every person's diet after the first few years of his life, but the quantity and the proportion of the various substances given vary with the age, sex, size, and work or exercise of the person and the climate in which he lives. Merely to provide dishes that supply sufficient food value is not enough. This food material must be given in forms that can be properly digested and assimilated and it must be in the right proportion for the person's needs. The aim should therefore be to provide a _balanced diet_, by which is meant one that includes the correct proportion of the various food substances to supply the needs of the individual.

36. QUANTITY OF FOOD IN CALORIES.--Without doubt, the most intelligent way in which to feed people is to compute the number of calories required daily. As will be remembered, the calorie is the unit employed to measure the amount of work that the food does in the body, either as a tissue builder or a producer of energy. The composition and food value of practically all foods are fairly well known, and with this information it is a simple matter to tell fairly accurately the amount of food that each person requires.

As has been stated, the number of calories per day required by a person varies with the age, size, sex, and occupation of the person, as well as with the climate in which he lives. For the adult, this will vary from 1,800 to 3,000, except in cases of extremely hard labor, when it may be necessary to have as high as 4,500 calories. The average number of calories for the adult, without taking into consideration the particular conditions under which he lives or works, is about 2,500. Still a small woman who is inactive might be sufficiently fed by taking 1,800 calories a day, whereas a large man doing heavy, muscular work might require 3,500 to 4,000 daily.

37. IMPORTANCE OF PROPER AMOUNT OF FOOD.--Most authorities agree that it is advisable for adults and children well past the age of infancy to take all the food required in three meals. The taking of two meals a day is sometimes advocated, but the possibility of securing in two meals the same quantity of food that would ordinarily be taken in three is rather doubtful, since it is assumed that large amounts of food are not so easily disposed of as are smaller ones.

On the other hand, to overeat is always a disadvantage in more respects than one. Taking food that is not required not only is an extravagance in the matter of food, but overtaxes the digestive organs. In addition, it supplies the body with material that must be disposed of, so that extra work on the part of certain organs is required for this activity. Finally, overeating results in the development of excessive fatty tissue, which not only makes the body ponderous and inactive, but also deadens the quickness of the mind and often predisposes a person to disease or, in extreme cases, is the actual cause of illness.

38. EFFECT OF WEIGHT ON DIET.--An idea of the way in which the weight of a person affects the amount of food required can be obtained by a study of Tables III and IV. As will be observed, Table III gives the number of calories per pound of body weight required each day by adults engaged in the various normal activities that might be carried on within 24 hours. It deals only with activity, the various factors that might alter the amounts given being taken up later. The figures given are for adults and the factors mentioned are those which affect the intake of food to the greatest extent.

The lowest food requirement during the entire 24 hours is during the time of sleep, when there is no activity and food is required for only the bodily functions that go on during sleep. Sitting requires more food than sleeping, standing, a still greater amount, and walking, still more, because of the increase in energy needed for these activities.

In a rough way, the various occupations for both men and women are classified under three different heads: Light Work, Moderate Work, and Heavy Work. It is necessary that these be understood in examining this table.

TABLE III

CALORIES PER POUND FOR 24 HOURS FOR ADULTS Occupation Calories Sleeping............................... 12 Sitting................................ 14 Standing............................... 17 Walking................................ 20 Light work............................. 22 Moderate work.......................... 24 Heavy work............................. 27

Those considered as doing light work are persons who sit or stand at their employment without any great degree of activity. They include stenographers, dressmakers, milliners, teachers, clerks, shoemakers, tailors, machine operators, elevator operators, and conductors.

Moderate work involves a little more activity than light work, but not so much as heavy work. Professional cooks, professional housekeepers, housekeepers in their own homes, professional chambermaids, waitresses, masons, drivers, chauffeurs, plumbers, electricians, and machinists come under this class.

Persons doing heavy work are the most active of all. They include farmers, laundresses, excavators, lumbermen, miners, metal workers, and soldiers on forced march.

39. To show the variation in the amount of food required according to body weight, Table IV is given. The scale here presented has been worked out for two persons who are normal and whose weight is correct, but different, one weighing 130 pounds and the other 180 pounds. It is assumed, however, that they are occupied in 24 hours with activities that are identical, each one sleeping 8 hours, working at moderate labor for 8 hours, walking 2 hours, standing 2 hours, and sitting 4 hours.

TABLE IV

DIFFERENCE IN FOOD REQUIREMENTS THROUGH VARIATION IN WEIGHT

Number of Calories for 130 Pounds 8 hours, sleeping ....... 520 4 hours, sitting ........ 303 2 hours, standing ....... 184 2 hours, walking ........ 216 8 hours, moderate work 1,040 -- ----- 24 2,263

Number of Calories for 180 Pounds 8 hours, sleeping ....... 720 4 hours, sitting ........ 430 2 hours, walking ........ 300 2 hours, standing ....... 238 8 hours, moderate work 1,440 -- ----- 24 3,128

To find the total number of calories required for these activities, the weight, in pounds, is multiplied by the calories per pound for 24 hours for a certain activity. Thus, as in Table IV, if a person weighing 130 pounds sleeps for 24 hours, the number of pounds of weight, or 130, would be multiplied by 12, which is the number of calories required per pound in 24 hours for sleeping. However, since only 8 hours is occupied by sleep and 8 is 1/3 of 24, the required number of calories would be only 1/3 of this number. In this way each item is worked out in the table, as is clearly shown by the following figures:

For sleeping .............. 130 X 12 X 1/3 = 520 For sitting ............... 130 X 14 X 1/6 = 303 For standing .............. 130 X 17 X 1/12 = 184 For walking ............... 130 X 20 X 1/12 = 216 For moderate work ......... 130 X 24 X 1/3 = 1,040 Total, as in Table IV ..................... 2,263

40. In this connection, it may be interesting to know the ideal weight for persons of a given height. Table V shows the various heights for both men and women, in inches, and then gives, in pounds, the correct weight for each height. When, from this table, a person determines how far he is above or below the ideal weight, he can tell whether he should increase or decrease the number of calories he takes a day. For persons who are under weight, the calories should be increased over the number given in Table III for the normal individual if the ideal weight would be attained. On the other hand, persons who are overweight should decrease the number of calories until there is sufficient loss of weight to reach the ideal. Of course, an adjustment of this kind should be gradual, unless the case is so extreme as to require stringent measures. In most cases, a slight decrease or increase in the quantity of food taken each day will bring about the desired increase or decrease in weight.

TABLE V

CORRECT WEIGHT FOR CERTAIN HEIGHTS

=================================== Men | Women -----------------+----------------- Height | Weight | Height | Weight Inches | Pounds | Inches | Pounds --------+--------+--------+-------- 61 | 131 | 59 | 119 62 | 133 | 60 | 122 63 | 136 | 61 | 124 64 | 140 | 62 | 127 65 | 143 | 63 | 131 66 | 147 | 64 | 134 67 | 152 | 65 | 139 68 | 157 | 66 | 143 69 | 162 | 67 | 147 70 | 167 | 68 | 151 71 | 173 | 69 | 155 72 | 179 | 70 | 159 73 | 185 | | 74 | 192 | | 75 | 200 | | ===================================

41. EFFECT OF SEX ON DIET.--The difference in sex does not affect the diet to any great extent. Authorities claim that persons of opposite sex but of the same weight and engaged in the same work require equal quantities of food. But, in most cases, the work of women is lighter than that of men, and even when this is not the case women seem to require less food, probably because of a difference in temperament. That taken by women is usually computed to be about four-fifths of the amount necessary for a man. The proportion of food substances does not differ, however, and when individual peculiarities are taken into consideration, no definite rules can be made concerning it.

In the case of boys and girls up to the age of young manhood and womanhood, the same amount of food is required, except for the difference in activity, boys usually being more active than girls.

42. EFFECT OF CLIMATE ON DIET.--The climate in which a person lives has much to do with the kind of diet he requires. In the extreme North, the lack of vegetation makes it necessary for the inhabitants to live almost entirely upon animal food except during the very short warm season. Consequently, their diet consists largely of protein and fat. Under some circumstances, a diet of this kind would be very unfavorable, but it seems to be correct for the people who live in these regions, for generations of them have accustomed themselves to it and they have suffered no hardship by doing so. It is true, however, that races of people who do not live on a well-balanced diet are not physically such fine specimens as the majority of persons found in countries where it is possible to obtain a diet that includes a sufficient supply of all the food substances.

43. In hot countries, the diet consists much more largely of vegetables than any other class of foods. This means that it is very high in carbohydrate and comparatively low in protein and fat. As can well be understood, a diet of this kind is much more ideal for a warm climate than a diet composed to a great extent of animal foods.

44. In temperate zones, the diet for both summer and winter seasons varies according to the appetite of the inhabitants themselves. Usually a light diet consisting of fruits, vegetables, cereals, and a small amount of meat is found the most desirable for summer weather, while a similar one with a larger proportion of meat is the usual winter diet. On the whole, the desire for food, which, to a certain extent, is regulated by the climate, can be trusted to vary the diet fairly well for the existing conditions.

45. EFFECT OF AGE ON DIET.--The proper diet for infancy and childhood is a matter that must be discussed by itself, for it has practically no connection with other diet. It is also well understood that up to maturity there is a difference in the diet because of a difference in the needs of the body. However, from maturity up to 60 years of age, the diet is altered by the conditions already mentioned, namely weight, size, sex, climate, and work or exercise. At the age of 60, the amount of food required begins to decrease, for as a person grows older, the body and all of its organs become less active. Then, too, there is a reduced amount of physical exercise, which correspondingly reduces the necessity for food. At this time, an oversupply of food merely serves to overwork the organs, which being scarcely able to handle the normal quantity of food certainly keep in better condition if the amount of work they are called upon to do is decreased rather than increased.

It has been estimated that persons 60 years of age require 10 per cent. less food than they formerly did; those 70 years old, 20 per cent. less; and those 80 years old, 30 per cent. less. Usually the appetite regulates this decrease in food, for the less active a person is, the less likely is the appetite to be stimulated. However, the fact that there is also a great difference in persons must not be lost sight of. Some men and women at 70 years of age are as young and just as active as others at 50 years. For such persons, the decrease in quantity of food should not begin so soon, nor should it be so great as that given for the more usual cases.

46. As there is a decrease in quantity with advancing years, so should there be a difference in the quality of the food taken. That which is easily digested and assimilated is preferable to food that is rich or highly concentrated. Usually, it is necessary to increase the laxative food in the diet at this time of life, but this matter is one of the abnormalities of diet and therefore belongs properly to medical dietetics rather than to a lesson on normal diet.

DIET FOR INFANTS AND CHILDREN

47. From birth until a child has attained full growth, the food requirement is high in proportion to the size of the child. This is due to the fact that energy must be supplied for a great deal of activity, and at the same time new tissue must be manufactured from the food taken. It should be remembered, too, that all body processes during growth are extremely rapid. At birth, the average child weighs about 7 pounds, and for several days after birth there is a normal loss of weight. In a few days, however, if the diet is correct, the child begins to increase in weight and should gain about 1/2 pound a week until it is 3 months old. From this time on, its weekly gain should be slightly less, but it should be constant. If the weight remains the same or there is a decrease for a number of consecutive days or weeks, it is certain that the diet is incorrect, that the quantity of food is insufficient, or that the child is ill. The reason for the loss should be determined at once and the trouble then corrected.

Normal diet for the infant is the mother's milk, but if this cannot be supplied, the next best diet is modified cow's milk, which for the young child must be greatly diluted. If it is found necessary to give proprietary, or manufactured, foods, raw food of some kind should be used in addition, the best way to supply this being with a little orange juice or other fruit juice. At the age of 3 months, this may be given in small quantity if it is diluted, and then the amount may be gradually increased as the child grows older.

48. EFFECT OF WEIGHT ON CHILDREN'S DIET.--The food requirement in the case of children is determined by weight. To decide on the proper amount, it is necessary to know the normal weight at certain ages. At birth, as has been stated, the normal weight is 7 pounds; at 6 months, 15 pounds; at 1 year, 21 pounds; at 2 years, 30 pounds. The food requirement for 24 hours per pound of weight is as follows:

CALORIES 24 HOURS Children up to 1 year.......................... 45 Children from 1 to 2 years..................... 40 Children from 2 to 5 years..................... 36

From a study of these figures, it will be noted that there is a gradual decrease in the required number of calories per pound as the child grows older. The decrease continues until maturity is reached, and then the scale for adults applies.

49. EFFECT OF AGE ON CHILDREN'S DIET.--A child should not be kept exclusively on milk for more than 6 or 8 months, and then only in case it is fed on the mother's milk. Fruit juice, which has already been mentioned as an additional food, is recommended if the diet requires raw food or if it is necessary to make the child's food more laxative. When the child reaches the age of 6 months, it should be taught to take foods from a spoon or a cup; then when it must be weaned, the task of weaning will be much easier. At the age of 8 or 9 months, depending on the condition of the child, small amounts of well-cooked, strained cereals may be added to the diet, and these may gradually be decreased as the food is increased in variety. Up to 1-1/2 years of age, a child should have 8 ounces of milk three times a day, which amounts to 1-1/2 pints. At this age, half of a soft-cooked egg or a spoonful or two of tender meat chopped very fine, may be given, and for each such addition 4 ounces of milk should be taken out of the day's feeding. But from 1-1/2 years up to 5 years, at least 1 pint of milk a day should be included in the diet.

At a little past 1 year of age, a normal child may begin taking a few well-cooked vegetables, such as a bit of baked potato, a spoonful of spinach, carrot, celery, green peas, or other vegetables that have been forced through a sieve or chopped very fine. At 1-1/2 years, the normal child should be taking each day one vegetable, a cereal, buttered bread or toast softened with milk, eggs, fruit juice, a little jelly, and plain custards. However, each of these foods should be added to the diet with caution and in small amounts, and if it appears to disagree with the child in any way, it should be discontinued until such time as it can be tolerated.

In case a child is being raised on a formula of cow's milk and it is a strong, normal child, it should be taking whole milk at the age of 8 or 10 months. If the child is not strong, the milk may still be diluted with a small amount of sterile water, but this should be gradually decreased until the child is able to tolerate whole milk.

50. FEEDING SCALE FOR INFANTS.--It is, of course, a difficult matter to make definite rules for the feeding of all children, for conditions arise with many children that call for special plans. However, for children that are normal, a feeding scale may be followed quite closely, and so the one given in Table VI is suggested.

TABLE VI

FEEDING SCALE FOR INFANTS

First Three Months

Milk.

Fourth Month

Same as for preceding months and orange juice and cereal waters.

Sixth Month

Same as for preceding months and well-cooked and strained cereal.

Eighth Month

Same as for preceding months and beef juice, beef broth, and yolk of soft-cooked egg.

Tenth Month

Same as for preceding months and unstrained cereal, half of soft-cooked egg, both white and yolk, chopped or strained cooked vegetables, such as spinach and other greens, asparagus, carrots, celery, and squash, stale bread, crackers, toast and butter.

Eleventh Month

Same as for preceding months and well-cooked rice, baked potato, jelly, plain custard, corn-starch custard, and junket.

Twelfth Month

Same as for preceding months and whole egg, a tablespoonful of tender meat, string beans, peas, turnips, onions, chopped or strained applesauce, stewed prunes, and other fruits.

Eighteenth Month

Same as for preceding months and home-made ice cream, plain sponge cake, milk soups, and cereal puddings.

This scale is to be used by adding to the diet for one month the foods suggested for the next month, giving them at the time the child reaches the age for which they are mentioned. For instance, a child of 8 months may have everything included in the first three, four, and six months and, in addition, beef juice, beef broth, and the yolk of a soft-cooked egg, which is the diet suggested for the eighth month. Then at the tenth month it may have all of these things together with those given for this month.

51. When any of these foods is first added to the diet, much care is necessary. Each new food should be given cautiously, a teaspoonful or two at a time being sufficient at first, and its effect should be carefully observed before more is given. If it is found to disagree, it should not be repeated. If at any time a child is subject to an attack of indigestion, its diet should be reduced to simple foods and when it has recovered, new foods should be added slowly again. In the case of any of the ordinary illnesses to which children are subject, such as colds, etc., the diet should be restricted to very simple food, and preferably to liquids, until the illness has passed. The diet of a baby still being fed on milk should be reduced to barley water or a very little skim milk diluted with a large amount of sterile water. When the illness is over, the child may be gradually brought back to its normal diet.

DIET FOR THE FAMILY

52. One of the difficulties of every housewife having a family composed of persons of widely different tastes and ages is the preparation of meals that will contain sufficient food of the correct kind for all of them. Children up to 6 years of age usually require something especially prepared for their meals, except breakfast, but, as a rule, the selection of the diet for children from 6 years up to 15 or 16 years of age is merely a matter of taking from the meal prepared for the remainder of the family the right amount of the various foods. Tea and coffee should not be included in the diet of growing children, and should under no circumstances be given to small children. If the proper method is followed in this matter, no difficulty will result, but where children expect to eat the food served to the others at the table and are not content with what is given to them, it is better not to feed them at the same table with the adults.

53. The most satisfactory way in which to arrange meals that are to be served to persons of different ages is to include several foods that may be fed to all members of the family and then to select certain others proper only for adults and still others suitable for the children. A sample of such a menu for supper is the one here given. It is assumed that the children that are to eat this meal are not infants.

SUPPER MENU

ADULTS Rice Croquettes with Cheese Sauce Lettuce Salad Bread, Butter, Jelly Baked Apples Plain Cookies Tea

CHILDREN

Steamed Rice Bread, Butter, Jelly Baked Apples Plain Cookies Milk

A menu of this kind is not difficult to prepare, and still it meets the needs of both the children and the adults of the family. The main dish for each has the same foundation--rice. Enough to serve the entire family may be steamed. Then some may be retained for the children and the rest made up into croquettes and served with cheese sauce to the adults. The remainder of the menu, bread, butter, jelly, baked apples, and plain cookies, may be eaten by every one. Tea will probably be preferred by the adults, but milk should be served to the children. Other suitable menus may be planned without any extra trouble if just a little thought is given to the matter.

PROPORTION OF FOOD SUBSTANCES

54. The proportion of food substances necessary for building and repairing the body and for providing it with material necessary for its various functions is a matter to which much discussion has been given. Formerly, it was not understood that the protein should be limited to exactly what the body needed and that its requirements were comparatively low regardless of conditions or exercise. The standard for diet very often allowed as much as 25 per cent. in protein. This percentage has been gradually reduced by the discovery of the actual body needs, so that now it is believed by the most dependable authorities that only about 10 per cent. of the entire day's rations for the adult should be protein. The growing child needs a greater proportion than this because he is building up muscle tissue. The adult whose muscles have been entirely constructed requires protein only for repair, and 10 per cent. of the day's food in protein is sufficient for this. This means that if the total calories for the day are 2,500, only 250 of them need be protein.

55. The remainder of the calories are largely made up by fat and carbohydrate. These, however, need not be in such exact proportion as the protein, for no real danger lies in having either one in a greater amount than the ideal proportion. This is usually three-tenths fat and six-tenths carbohydrate or in a diet of 2,500 calories, 750 fat and 1,500 carbohydrate. The carbohydrate is very much in preponderance because of its easy digestion and assimilation. As may be imagined, it is not a simple matter to figure a diet as closely and carefully as this, and it is only in extreme cases where such planning is necessary.

56. The required amount of protein for the ordinary daily diet can be had with about 3 ounces of meat, together with that which is found in the bread, vegetables, and cereals taken each day. At any rate, the menu should be planned so as to supply a protein dish for at least one meal in the day. The fat is supplied largely by the butter taken and the fat used in the cooking of foods. The carbohydrate is provided by the starch found in cereals, bread, and vegetables and by the sugar contained in fruits, as well as that used in the preparation of various foods and in the sweetening of beverages, cereals, and fruits.

In addition to providing these food substances, each meal should include at least one food, and for dinner preferably two foods, that will supply a large amount of mineral salts, cellulose, and vitamines. As will be remembered, fruits and vegetables are the foods to be used for this purpose.

57. This method of menu planning may seem somewhat difficult at first thought, but in reality it is not different from that which the intelligent housewife follows who attempts to provide her family with a variety of foods and who appreciates the value of that variety. If she plans her menu in this manner, prepares the food so that it will be wholesome, easily digested, and given in the proper proportion, and at the same time watches the weights of the members of the family in the manner suggested, she need have no fear about the general health of her family, for it will be well maintained.

* * * * *

MENU MAKING AND TABLE SERVICE

GENERAL RULES FOR MENU MAKING

58. Perhaps the greatest problem in the planning of menus for a family is that of securing sufficient variety. A housewife who uses the same recipes and the same combinations of food repeatedly is apt to get into a rut and the members of her family will undoubtedly lose interest in their meals. This condition results even with the dishes of which those of the family are extremely fond. However, they will not tire so quickly of the foods they care for if such foods are served to them less often. Then, too, there is more chance to practice economy when a larger variety of food is used.

The importance of planning menus systematically should not be overlooked, either, no matter how simple they may be. Even if breakfast consists of only two or more dishes, luncheon of three or four, and dinner of no more than four or five, a certain amount of planning should be done in order that the meal may be properly balanced. If the suggestions for meal planning already given are applied to this work, very little difficulty will be experienced in providing meals that are both attractive and properly balanced. In addition to these suggestions, a few general rules for menu making ought to be observed. Most of these are simple and can be followed with very little effort.

59. Unless the menu is planned for a special occasion, the cost of the various dishes should be made to balance. For instance, if an expensive meat is to be served, the vegetables and the salad selected to accompany it should be of moderate cost. On the other hand, if an expensive salad is to be served, a dessert of moderate cost, such as a simple rice pudding, should be used to offset the price of the other dish. Planning meals in this way is urged for the sake of economy, and if it is carefully followed, all the meals may be made to average about the same cost.

60. Another important point in successful meal planning is the avoidance of two dishes in the same meal made from the same food. For instance, tomato soup and tomato salad should not be served in the same meal, for the combination is undesirable. Corn soup contrasts much better with tomato salad than does the tomato soup, for it has the bland flavor that is needed to offset the acid salad. Some housewives, it is true, object to such planning on the ground that it does not give them opportunity to utilize all the materials they may have on hand at the same time. But in nearly every instance the materials can be used to excellent advantage in meals that are to follow and, in addition, the gain in variety is sufficient to warrant the adoption of such a method.

61. As there should be variety in the materials used to make up the dishes of a meal, so should there be variety in the flavor of the foods selected. Rice, macaroni, and potato, for instance, make an undesirable combination. They are too similar because they are all high in starch; besides, they resemble one another too closely in consistency and they are all bland in flavor. If a meal contains one or two bland dishes, a special effort should be made to supply some highly flavored dish in order to relieve the monotony. The same thing may be said of acid foods; that is, an oversupply of these is just as distasteful as too many bland foods.

62. To have fresh fruit for the daily breakfast would be very delightful, but such fruit cannot always be secured. When fresh fruit cannot be had every day, it is better to alternate it with canned fruit or stewed dried fruit than to have it for several days in succession and then have to serve the alternative for a number of days. The same is true of cereals. If use is to be made of both cooked and uncooked cereals, it is much better to alternate them than to serve the cooked ones for breakfast for an entire week and then uncooked ones the next week.

63. When two vegetables are used in the same meal, they should be different. Sweet potatoes and white potatoes, although often served together, do not belong in the same meal. In fact, for most seasons of the year, two vegetables dissimilar in consistency should be supplied. For instance, if spinach is included in a meal, some contrasting vegetable, such as carrots, shell beans, etc., should be served with it. Beets and carrots would not make a good combination, nor should cabbage be combined with spinach, especially if both vegetables are prepared with a sour dressing.

64. A bland food or one high in fat, such as roast pork, certain kinds of fish, etc., is much more palatable if a highly seasoned sauce or another highly seasoned food or, in fact, a food of an entirely different flavor is served with it. Apple sauce or baked apples are usually served with roast pork for this purpose, while sour sauces or pickles of some description are served with fish to relieve its blandness.

65. To secure the most successful meals, the main course should be decided upon first and the additional dishes, such as soup, salad, and dessert, should be the second consideration. In this method of planning meals, they can be properly balanced, for if the main course is heavy, the others can be made light or some of them omitted altogether, while if the main course is a light one, heavier dishes may be selected to accompany it.

Whenever it is possible to do so, the heavy meal of the day should be served at noon and the lighter one in the evening. This plan should always be followed for children, and it is preferable for adults. However, having dinner at noon is often very inconvenient and sometimes impossible, because frequently one or more members of the family are at business some distance from home and their coming home at noon for dinner is impractical. In such an event, the evening meal should be the heavy one, but it should not be made too hearty and overeating should be avoided.

At all meals, tea and coffee should be used sparingly. Especially should this rule be followed by persons who are nervous, or high strung, or are troubled with indigestion and insomnia. At any rate, it is advisable not to drink either of these beverages at night.

* * * * *

METHODS OF SECURING VARIETY IN MEALS

CARD-FILE SYSTEM OF MENU MAKING

66. With the general rules for meal planning in mind, the housewife is well prepared to arrange menus that will be properly balanced, as well as varied and attractive. One means of securing variety in menus, and at the same time supplying oneself with a very convenient piece of kitchen equipment, consists in placing the recipes used on small cards and filing them in a card file under the headings to which they belong, as shown in Figs. 7 and 8. For instance, a heading should be made for soups, one for potatoes, and so on. These cards may then be rotated in order to make up menus. When the first card of each group has been used, it should be placed at the back of the others in that group; then each one will come in the order in which it was originally placed in the file. Of course, when the cards are not filed alphabetically, it is a little more difficult to find the recipes one needs at a particular time, and so if desired other means of using the cards for menu making may be easily devised without changing their position.

In addition to serving as a basis for menus, this arrangement takes the place of a cook book. In fact, it is much more convenient, for instead of a book containing recipes on the table where the work is being done, a small card, which takes up less space and is much less likely to be in the way, may be substituted.

DINNER MENUS

67. To assist the housewife materially in planning dinners in great variety, Table VII, which contains suggestions for dinner menus, is given. As will be noted, it is intended that each dinner shall consist of a soup, a meat, potatoes in some form, another vegetable, a salad, and a dessert. It is not necessary, of course, to include all these dishes when a simpler meal is desired, but a number of suggestions are given in each group so that there may be a good selection. In order to use this table to advantage and to secure a large variety of menus, different combinations of the various foods may be made. Then, too, the combinations given may be rotated so that frequent repetition of the same combination will be avoided. This table therefore has the advantage over meals planned for 14 or even 21 days, for these must be repeated once in 2 or 3 weeks.

TABLE VII SUGGESTIONS FOR DINNER MENUS

SOUP 1. Tomato Bouillon 2. Rice 3. Cream of Corn 4. Noodle 5. Cream of Pea 6. Julienne 7. Clear Bouillon 8. Oxtail 9. Split-Pea Puree 10. Cream of Tomato 11. Celery 12. Cream of Onion 13. Barley Broth 14. Cream of Asparagus 15. Vegetable 16. Corn Chowder

MEAT 1. Roast Beef 2. Pork Chops 3. Macaroni and Cheese 4. Broiled Hamburg 5. Baked Fish 6. Broiled Steak 7. Kidney-Bean Loaf 8. Roast Pork 9. Lamb Chops 10. Roast Chicken 11. Baked Beans 12. Meat Loaf 13. Liver and Bacon 14. Roast Mutton 15. Broiled Ham 16. Scalloped Salmon 17. Roast Lamb 18. Lima-Bean Loaf 19. Veal Tongue 20. Fried Oysters

POTATOES 1. Boiled Potatoes with Butter and Parsley 2. Scalloped Potatoes 3. Hashed-Brown Potatoes 4. Baked Potatoes 5. Potato Puff 6. French Fried Potatoes 7. Potato Patties 8. Roast Potatoes 9. Candied Sweet Potatoes 10. Mashed Potatoes 11. Creamed Potatoes 12. Stuffed Potatoes 13. Baked Sweet Potatoes 14. Potatoes au Gratin 15. Sauted Potatoes

VEGETABLES 1. Spinach 2. Green Peas 3. Breaded Tomatoes 4. Squash 5. Red Beets 6. Sweet Corn 7. Buttered Carrots 8. Mashed Turnips 9. Scalloped Eggplant 10. Buttered Cauliflower 11. Hot Slaw 12. Scalloped Tomatoes 13. Carrots and Peas 14. Buttered Kohlrabi 15. Baked Onions 16. Sauted Eggplant 17. Stuffed Peppers 18. Creamed Turnips 19. Browned Parsnips 20. Sauted Tomatoes 21. Escalloped Cabbage 22. Creamed Onions 23. String Beans 24. Asparagus 25. Succotash

SALADS 1. Apple and Celery 2. Lettuce 3. Banana 4. Orange and Coconut 5. Cabbage 6. Tomato 7. Peas and Celery 8. Apple, Date, and Orange 9. Asparagus 10. Pineapple and Nut 11. Green Pepper and Cheese 12. String Bean 13. Fruit 14. Combination 15. Cucumber 16. Waldorf 17. Cabbage and Celery 18. Pineapple and Cream Cheese 19. Humpty Dumpty

DESSERTS 1. Chocolate Blanc Mange 2. Brown Betty 3. Raisin Pie 4. Crackers and Cheese 5. Fruit Gelatine 6. Cake and Fruit 7. Apricot Fluff 8. Tapioca Pudding 9. Steamed Pudding 10. Short Cake 11. Prunes in Jelly 12. Rice Pudding 13. Custard Pie 14. Baked Apples 15. Peach Cobbler 16. Chocolate Bread Pudding 17. Pineapple Tapioca 18. Ice Cream 19. Jelly Tarts 20. Gingerbread and Whipped Cream 21. Indian Pudding, with Custard Sauce 22. Floating Island 23. Prune Fluff 24. Nuts and Raisins

68. In the application of Table VII, use should be made of the dishes numbered 1 in the various groups for the first day's menu. This dinner, then, will consist of tomato bouillon, roast beef, boiled potatoes with butter and parsley, spinach, apple-and-celery salad, and chocolate blanc mange. In this way, the menus should be made by going through the entire list and combining the dishes whose numbers correspond. Upon coming to the last of the soups, which is No. 16, and attempting to make up a menu, it will be discovered that there are only fifteen varieties of potato dishes. In order to obtain a menu, the rotation must be begun again, and so No. 1 of the potato dishes is used. This menu would therefore consist of corn chowder, scalloped salmon, boiled potatoes with butter and parsley, sauted eggplant, peach-and-cream-cheese salad, and chocolate bread pudding.

In planning menus with the aid of this table, the housewife may not be able to use a certain dish that is suggested because it is out of season, cannot be procured, or resembles too closely some of the other dishes in the menu. In such an event, she should select another dish to take the place of the one that spoils the combination. Likewise, she should not hesitate to make any change that will result in producing properly balanced meals.

LUNCHEON MENUS

69. To aid the housewife in the preparation of suitable luncheons, a large number of luncheon menus are here given. These menus will serve to give variety in the preparation of meals if they are rotated properly and changes are made every once in a while in making up combinations of food for this important and interesting meal.

THE PLANNING OF MEALS

No. 1

Rice Croquettes Bread and Butter Fruit Salad Gingerbread and Cream Cheese

No. 2

Cream-of-Corn Soup Egg Salad Whole-Wheat Muffins Baked Bananas Tea

No. 3

Creamed Chicken on Toast Sliced Tomatoes Rolls Fruit Cake

No. 4

Scalloped Oysters Apple-and-Celery Salad Wafers Tea

No. 5

Cream-of-Tomato Soup Hashed-Brown Potatoes Graham Bread and Butter Baked Apples Tea

No. 6

Macaroni and Cheese Cabbage Salad Wafers Sugar Cookies Coffee

No. 7

Eggs a la Goldenrod Rice with Raisins Bread and Jam Tea

No. 8

Omelet Toast Prune Whip Vanilla Wafers Tea

No. 9

Consomme Chicken Salad Rolls Warm Gingerbread and Whipped Cream

No. 10

Creamed Dried Beef on Toast Lettuce Salad Stewed Fruit Tea

No. 11 Scalloped Corn Brown Bread and Butter Fruit Salad Cheese Straws Coffee

No. 12

Cold Ham Potato Salad Graham Bread and Butter Cookies Tea

No. 13

Oyster Stew Wafers Celery Pineapple Sponge Cake

No. 14

Cheese Souffle Baked Tomato on Toast Rice Pudding Tea

No. 15

Meat Pie Cranberry Jelly Table Raisins Coffee

BREAKFAST MENUS

70. WINTER BREAKFAST MENUS.--To assist the housewife in planning properly balanced breakfast menus for winter, a number of suggestions are here given. These necessarily differ from breakfast menus for other seasons because of the difference in the food that can be obtained. They are usually of a more hearty nature and contain more heat-producing foods.

No. 1

Oranges Rolled Oats with Cream Soft-Cooked Eggs Toast and Butter Coffee

No. 2

Stewed Prunes Cream of Wheat with Cream Broiled Bacon Muffins and Butter Coffee

No. 3

Baked Apples Griddle Cakes with Maple Sirup Sausage Patties Coffee

No. 4

Rolls and Butter Corn Flakes with Hot Milk Grapefruit Coffee

No. 5

Vitos with Dates French Toast and Butter Jelly Hot Chocolate

No. 6

Apple Sauce Fried Cornmeal Mush with Sirup Broiled Bacon Coffee

No. 7 Orange Juice Steamed Rice Omelet Cornmeal Muffins and Butter Coffee

No. 8

California Grapes Hominy Grits Waffles and Sirup Coffee

No. 9

Sliced Bananas Pearl Barley Codfish Balls Marmalade Toast Coffee

No. 10

Popovers Filled with Warm Apple Sauce White Cornmeal Mush Baked Eggs in Cream Toast Coffee

71. SUMMER BREAKFAST MENUS.--During the summer season, fresh fruits of various kinds can be obtained, and these are generally used as the first course for breakfast. As the menus here given show, it is well to vary the fruit course as much as possible, so that there will be no danger of tiring the persons to be served. An uncooked breakfast food is preferable to a cooked one for summer and so several varieties of these are here suggested.

No. 1

Strawberries and Cream Scrambled Eggs Toast Coffee

No. 2

Raspberries Puffed Rice Baking-Powder Biscuits and Honey Coffee

No. 3

Blackberries Corn Flakes Creamed Toast Coffee

No. 4

Blueberries Grape Nuts and Cream Jelly Omelet Toast Coffee

No. 5

Sliced Peaches Puffed Wheat Clipped Eggs Toast Coffee

No. 6

Cantaloupe Krumbles with Cream French Toast and Sirup Coffee

MENUS FOR SPECIAL OCCASIONS

72. Special occasions, such as New Year's, Easter, Fourth of July, Thanksgiving, Christmas, etc., are usually celebrated with a dinner that is somewhat out of the ordinary. Then, too, on such days as St. Valentine's, St. Patrick's, Hallowe'en, etc., it is often desired to invite friends in for a social time of some kind, when dainty, appetizing refreshments make up a part of the entertainment. To assist the housewife in planning menus for occasions of this kind, a number of suggestions are here given. Suitable decorations are also mentioned in each instance, for much of the attraction of a special dinner or luncheon depends on the form of decoration used.

It should not be thought that elaborate, costly decorations are necessary, for often the most effective results can be achieved with some very simple decoration. Of course, the decorations should be suitable for the occasion to be celebrated. Favors of various kinds are generally on sale in confectioners' and stationers' shops, so that, if desired, favors may be purchased. However, the ingenious housewife can, with very little trouble, make favors that will be just as attractive as those she can buy and that will be much less expensive. She may copy some she sees in the shops or work out any original ideas she may have on the most suitable decorations for the occasion.

NEW YEAR'S DINNERS

No. 1

DECORATION--Ground Pine

Cream-of-Tomato Soup Mustard Pickles Croutons Baked Ham Hot Slaw Candied Sweet Potatoes String Beans Orange-and-Pineapple Salad Maple Parfait Macaroons Salted Nuts Coffee

No. 2

DECORATION--Potted Jerusalem Cherries

Crab-Flake Cocktail Asparagus Broth Radishes Wafers Roast Goose Hot Baked Apples Creamed Turnips Mashed Potatoes Peas-and-Celery Salad Vanilla Ice Cream, Apricot Sauce Table Raisins Coffee

EASTER DINNERS

No. 1

DECORATION--Daffodils

Clear Tomato Soup Mixed Pickles Croutons Creamed Mushrooms in Timbale Cases Roast Spring Chicken Mint Sauce Potato Puff Creamed Peas and Carrots Grapefruit-and-Celery Salad Milk Sherbet Sponge Cake Coffee

No. 2

DECORATIONS--Chinese Lilies and Iris

Fruit Cocktail Bouillon with Whipped Cream and Pimiento Celery Wafers Fricassee of Chicken Riced Potatoes Scalloped Corn Tomato Salad Bavarian Cream Salted Nuts Coffee

ST. VALENTINE PARTIES

DINNER MENU

DECORATIONS--Red Hearts and Ribbons, Red Candle Shades

Heart-Shaped Canapes Olives Clam Bouillon Creamed Chicken and Mushrooms in Pattie Shells Potatoes au Gratin Grapefruit-and-California-Grape Salad Vanilla Ice Cream Heart-Shaped Cakes Candies

LUNCHEON MENU

DECORATIONS--Red Roses, Heart-Shaped Favors, Cupids

Tuna-Fish Salad Heart-Shaped Brown Bread and Marmalade Sandwiches Nut Sandwiches Ice Cream in Heart-Shaped Cases Small Decorated Cakes Candies Nuts

ST. PATRICK'S DAY PARTIES

DINNER MENU

DECORATIONS--Shamrocks and Green Ribbon

Cream-of-Pea Soup Olives Wafers Roast Pork Loin Potatoes with Parsley Sauce Tomatoes au Gratin Green-Peppers-and-Cheese Salad Lemon Ice Cakes Coffee Green Mints

LUNCHEON MENU

DECORATIONS--White Narcissus, Green Carnations, Shamrocks

Chicken Salad Cheese-and-Green-Pepper Sandwiches Pistachio Ice Cream Sponge Cake Mint Punch

FOURTH-OF-JULY LUNCHEONS

No. 1

DECORATIONS--Sweet Peas, Small Flags

Iced Tomato Bouillon Wafers Cold Sliced Ham Swiss Cheese Creamed Potatoes and Peas Strawberry-and-Pineapple Salad Coconut Cream Pie Iced Tea

No. 2

DECORATIONS--Cornflowers and Daisies

Iced Watermelon with Mint Creamed Chicken and Mushrooms on Toast Potato Croquettes Corn on the Cob Sliced Cucumbers Vanilla Ice Cream Chocolate Sauce Punch

HALLOWE'EN LUNCHEONS

No. 1

DECORATIONS--Pumpkin Jack o' Lantern, Black-Paper Cats and Witches

Tongue Sandwiches Swiss-Cheese Sandwiches Cider Doughnuts Pumpkin Pie Molasses Taffy

No. 2

DECORATIONS--Tiny Paper Jack o' Lanterns

Pink Bunny Brown-Bread-and-Marmalade Sandwiches Nut Cookies Gingerbread Candies Cider

THANKSGIVING DINNERS

No. 1

DECORATIONS--Basket of Fruit

Oyster Cocktail Consomme with Peas Celery Wafers Roast Turkey Candied Sweet Potatoes Asparagus with Drawn-Butter Sauce Cranberry Frappe Head Lettuce Thousand-Island Dressing Pumpkin Pie Fruit Coffee

No. 2

DECORATIONS--Baby Chrysanthemums

Grapefruit Cocktail Celery Soup Olives Bread Sticks Roast Chicken Cranberry Jelly Mashed Potatoes Cottage-Cheese Balls Baked Onions Stuffed Dates Mince Pie Coffee

CHRISTMAS DINNERS

No. 1

DECORATIONS--Small Christmas Tree

Oyster Broth Oyster Crackers Small Pickles Olives Chicken Pie Pickled Peaches Baked Sweet Potatoes Creamed Cauliflower Fruit Salad Christmas Pudding Sauce Bonbons Salted Nuts Coffee

No. 2

DECORATIONS--Poinsettias and Holly

Grapefruit with Grape Juice Cream Chicken Bouillon Stuffed Celery Wafers Roast Duck Currant Jelly Mashed Potatoes Baked Squash Spiced Punch Cabbage-and-Green-Pepper Salad Plum Pudding Sauce Mints Almonds Coffee

WEDDING BREAKFASTS

No. 1

DECORATIONS--Seasonal Flowers

Iced Fruit Creamed Chicken on Toast Stuffed Potato Asparagus with Butter Sauce Rolls Marmalade Butter Ice Cake Coffee

No. 2

DECORATIONS--Seasonal Flowers

Orange and Grapefruit Juice Broiled Sweetbreads Creamed Potatoes Lima-Bean Souffle Hot Biscuits Honey Butter Pineapple Fritters Milk Sherbet Cake Coffee

WEDDING LUNCHEONS

No. 1

DECORATIONS--Seasonal Flowers

Oyster Cocktail Chicken Soup Radishes Olives Broiled Squab Browned Potatoes Fresh String Beans Fruit Salad French Ice Cream Cake Candies Coffee

No. 2

DECORATIONS--Seasonal Flowers

Grapefruit Cocktail Bouillon Celery Radishes Chicken Croquettes Potato Puff Stuffed Tomatoes Bread-and-Butter Sandwiches Hearts of Lettuce Mayonnaise Chocolate Nut Ice Cream Cake Mints Coffee

WEDDING DINNERS

No. 1

DECORATIONS--Seasonal Flowers

Fresh Pineapple Cream-of-Celery Soup Ripe Olives Radishes Broiled Chicken Candied Sweet Potatoes Green Peas in Cream Corn Fritters Whole-Wheat Rolls Butter Grapefruit Salad Individual Molds of Ice Cream Cake Mints Coffee

No. 2

DECORATIONS--Seasonal Flowers

Crabflake Cocktail Consomme Julienne Celery Olives Radishes Roast Young Duck Mashed Potatoes Green Lima Beans Creamed Cauliflower Rolls Butter Waldorf Salad Vanilla Ice Cream Chocolate Sauce Cake Candies Coffee

BIRTHDAY PARTIES FOR CHILDREN

BIRTHDAY DINNER

DECORATIONS--Kewpies with Large Bows of Ribbon To be Used as Favors

Fruit Cocktail in Orange Basket Creamed Sweetbreads on Toast Mashed Potatoes Asparagus Souffle Peach-and-Cream-Cheese Salad Vanilla Ice Cream with Maple Sirup Birthday Cakes Candies Nuts

BIRTHDAY LUNCHEON

DECORATIONS--Pink Sweet Peas, Maiden-Hair Fern, Pink Favors Filled with Candy

Fruit Salad Wafers Punch Chocolate Ice Cream with Marshmallow Birthday Cake Stuffed Dates

BIRTHDAY PARTIES FOR ADULTS

BIRTHDAY DINNER

DECORATIONS--Pink Roses, Pink Candle Shades

Fruit Cocktail Cream-of-Pea Soup Radishes Olives Wafers Chicken Croquettes Stuffed Potatoes Asparagus Tips Pineapple-and-Cream-Cheese Salad Meringue Glace Birthday Cake Coffee

BIRTHDAY LUNCHEON

DECORATIONS--Seasonal Flowers, Candle Shades, and Favors to Match

Lobster Cocktail Clear Soup Wafers Stuffed Olives Chicken a la King Julienne Potatoes Stuffed-Tomato Salad Chocolate Parfait Birthday Cake Candies Nuts Coffee

AFTERNOON TEAS

No. 1

Ribbon Sandwiches Date-and-Nut Sandwiches Toasted Pound Cake Salted Nuts Tea

No. 2

Apricot Sandwiches Cream-Cheese-and-Peanut Sandwiches Marguerites Candied Orange Peel Tea

SUPPER PARTIES

No. 1

Welsh Rarebit Tomato Sandwiches Chocolate Eclairs Coffee

No. 2

Club Sandwiches Bisque Ice Cream Cakes Coffee

TABLE SERVICE

73. ESSENTIALS OF GOOD TABLE SERVICE.--Too much cannot be said of the importance of attractive table service. The simplest kind of meal served attractively never fails to please, while the most elaborate meal served in an uninviting way will not appeal to the appetite. Therefore, a housewife should try never to neglect the little points that count so much in making her meals pleasing and inviting. It is not at all necessary that she have expensive dishes and linen, nor, in fact, anything out of the ordinary, in order to serve meals in a dainty, attractive way. Some points, however, are really essential and should receive consideration.

74. In the first place, there should be absolute cleanliness in everything used. To make this possible, the dishes should be properly washed and dried. The glasses should be polished so that they are not cloudy nor covered with lint. The silver should be kept polished brightly. The linen, no matter what kind, should be nicely laundered. Attention given to these matters forms the basis of good table service.

Close in hand with these points comes a well-arranged and neatly set table. To this may be added some attractive touches in the way of flowers or other simple decoration. These need cost little or nothing, especially in the spring and summer seasons, for then the fields and woods are filled with flowers and foliage that make most artistic table decorations. Often, too, one's own garden offers a nice selection of flowers that may be used for table decoration if a little time and thought are given to their arrangement. In the winter, a small fern or some other growing plant will answer.

75. BREAKFAST, LUNCHEON, AND DINNER SERVICE.--To give an idea of proper table service for the three meals, breakfast, luncheon, and dinner, Figs. 9, 10, and 11 are offered. Attention should be given to the details of each of these, for they show how to arrange meals that are intended to be served tastily and invitingly.

76. In Fig. 9 is shown a breakfast cover for one. By a _cover_ is meant the silver and dishes placed on the table for one person. In a simple meal, this might consist of a knife, a fork, spoons, a plate, a glass, a cup and saucer, and a bread-and-butter plate. Here the cover has been arranged on a breakfast tray for service at a bedside. This meal is not in the least unusual, but it is very dainty and pleasing. It consists of strawberries with the stems left on so that they may be dipped into sugar and eaten, a cereal, a roll with butter, a hot dish of some kind, such as eggs, and a hot beverage.

77. A luncheon table with covers for six is shown in Fig. 10. The first course consists of a fruit cocktail, which is placed on the table before the persons to be served are seated. The silver required up to the dessert course is also laid beforehand. Just before the dessert is served, the entire table should be cleared and the silver necessary for this course laid at each place.

A point to be remembered in the placing of silver is that the various pieces should always be placed on the table in the order in which they are to be used. Here the first spoon is for the cocktail, which is already on the table, while the second spoon is for the soup, the next course. The knife, which is the third piece of silver, with the two forks on the opposite side will be required for the dinner course, while the third fork is a fork for the salad course.

As will be noted, doilies have been used in place of a table cloth for this luncheon. These, which may be as simple or as elaborate as desired, save laundering and, if they are inexpensive, they are an economy as well as a convenience. Since they also make a luncheon table very attractive, they are strongly recommended for meals of this kind. The luncheon napkin, which is smaller than that used for dinner service, should always be placed where it is shown here, that is, at the left of the forks. If only one beverage is to be served, as is usually the case, the glass is placed at the tip of the knife.

78. An example of a correctly set dinner table is shown in Fig. 11. A table cloth, as will be noted, is used, for a cloth is always preferable to doilies for dinner. At this meal, the first course is soup. This, with anything that is to be eaten with the soup, such as the wafers used here, or a relish, should be placed before the guests are seated. The bread-and-butter plate, which is placed just at the top of the fork, should also be on the table. Between each two persons, it is well to have a set of salt-and-pepper shakers.

* * * * *

THE PLANNING OF MEALS

EXAMINATION QUESTIONS

(1) What knowledge is necessary for the planning of economical and well-balanced meals?

(2) Discuss a systematic plan for the purchasing of foods.

(3) Compare the advantages of buying foods at a cash store and a credit store.

(4) Mention the advantages of keeping an account of household expenditures.

(5) Tell how economy in the purchase of foods may be practiced.

(6) Discuss the training of a child's appetite.

(7) Why is a variety of food necessary in the diet?

(8) Name the factors that influence the amount and proportion of food substances required for an adult.

(9) (_a_) Explain the meaning of calorie as applied to food. (_b_) What is the average number of calories required by the adult?

(10) With the aid of Table V, find out how many pounds you are under weight or over weight. Then tell how you would proceed to acquire your correct weight.

(11) Make out menus for breakfast, dinner, and supper for 1 day for a child 12 months old.

(12) Plan a dinner menu that contains foods suitable for both adults and a child 4 years old, and from it select the foods you would give the child.

(13) What does a balanced diet include?

(14) What can be done to balance the cost of foods used in a meal?

(15) Give several points of importance in selecting the dishes for a meal.

(16) Make out menus for the seventeenth and eighteenth days from Table VII.

(17) Plan an original menu and decorations for a dinner you can serve for a special occasion.

(18) What are the advantages of a nicely arranged table?

(19) Give a few general rules for the correct serving of food and setting of tables.

(20) Why is the following menu undesirable and what changes would you suggest to make it more nearly correct?

Cream Soup Potatoes Roast Pork Greens Bread and Butter Pudding Hard Sauce

* * * * *

INDEX

A

Absinthe, Accounts, Equipment for keeping household, Keeping of household, Methods of keeping household, Acids in confections, Use of, in fruit, Adulteration of coffee, of flavorings, Adults, Birthday parties for, Advertised goods, Nationally, After-dinner coffee, Afternoon tea, teas, Age on children's diet, Effect of, on diet, Effect of, Alcoholic beverages, beverages, Harmful effects of, beverages, Kinds of, Alligator pear, or avocado, Apple butter, sauce, Apples, apricots, and peaches, Dried, Composition and food value of, Drying of, Maple, Porcupine, Steamed, Stewed quinces and, Apportionment of income, Apricot souffle, Apricots, Drying of, Food value and composition of, peaches, and apples, Dried, Artificial flavorings, Asparagus, Canning of, Automatic seal tops, Avocado, or alligator pear,

B

Baked apples, bananas, peaches, pears, Balancing the diet, Banana fritters, Bananas, Baked, Food value and composition of, Beans, Canning of lima and other shelled, Canning of string, Drying of string, Pickled, Roasting the coffee, Beer, Beet relish, sugar, Beets, Canning of, Pickled, Berries, Miscellaneous, Nature and care of, Berry, or fruit, sugar, Beverage, Definition of, Beverages, Alcoholic, Cereal, Fruit, Harmful effects of alcoholic, in the diet, Ingredients for fruit, Instantaneous cereal, Kinds of alcoholic, Nature and classes of, Nature of stimulating, Non-stimulating, Nourishing, Preparation of fruit, Stimulating, Table showing stimulant and tannic acid in stimulating, Beverages to meals, Relation of, Water in, Birthday-party menus, Bitter chocolate, Black tea, Blackberries, Composition and food value of, Blackberry jam, sponge, Blanching and scalding foods to be canned, Blend coffee, Blueberries, Blueberry pudding, pudding, Pressed, Bohea tea, Boiled coffee, Boiling fruit juice and sugar in jelly making, the confection mixture, Bonbon cream, Coating candies with, Bonbons, Brandy, Breakfast cocoa, luncheon and dinner service, menus, menus, Summer, menus, Wedding-, menus, Winter, Brown-sugar fudge, Brussels sprouts, Canning of, Budget, Household, Butter, Apple, Cocoa, milk, and cream in confections, Peach, Pear, Plum, scotch, scotch, Marshmallows coated with, taffy, Butters, Fruit, Buying, Economical,

C

Cabbage, Canning of, Cafe au lait, Iced, noir, Caffeine, Caffeol, California oranges, Calories, Quantity of foods in, Candied and dried fruits in confections, peel, Candies, Cream, Finishing, Marking and cutting, Nature of cream, with bonbon cream, Coating, with chocolate, Coating, Wrapping, Candy, Serving, Table showing tests for, Testing, Cane sugar, Canned food, Flavor of, food, General appearance of, food, Proportion of food to liquid, food, Score card for, food, Texture of, foods from spoiling, Preventing, foods, Method of sealing, foods, Scoring, foods, Spoiling of, Preparation of food to be, Canning and drying, Cold-pack method of, Commercial, Definition of, Equipment for, fruit juices for jelly, fruits, Directions for, fruits, Table of sirups for, greens, Measuring devices for, method, Fractional-sterilization, method, Oven, methods, methods for fruits, methods, Steam-pressure, of asparagus, of beets, of Brussels sprouts, of cabbage, of carrots, of cauliflower, of eggplant, of fish, of fruits, of green corn, of green peppers, of lima and other shelled beans, of meat, of okra, of parsnips, of peas, of pumpkin, of root and tuber vegetables, of squash, of string beans, of succotash, of summer squash, of tomatoes, of tomatoes and corn, of tomatoes for soup, of turnips, of vegetables, Canning, Open-kettle method of, Oven method of, Preparation of fruits and vegetables for, preservatives, Principles of, Sealing the jars when, Selection of food for, Sirups for, Steam-pressure method of, Tin cans for, Utensils for, Utensils required for open-kettle method of, vegetables, Directions for, Vessels for, with a pressure cooker, with the water-seal outfit, with tin cans, Cans for canning, Tin, Cantaloupes and muskmelons, Serving, Caramels, Chocolate, Nature of, Plain, Caravan tea, Carbohydrate in confections, in fruit, Carbonated water, Card-file system for menu making, Carrot conserve, Carrots, Canning of, Casaba melons, Cash-and-carry plan of marketing, Catsup, Grape, Tomato, Cauliflower, Canning of, Pickled, Cellulose in fruit, Center cream, Cereal beverages, beverages, Instantaneous, coffees, Chain stores, Chemical or mineral colorings, Cherries, Composition and food value of, Sour, Cherry-and-pineapple conserve, fritters, preserve, Chewing taffy, Children and infants, Diet for, Children's birthday parties, Menus for, diet, Effect of age on, diet, Effect of weight on, Chilli sauce, China congou tea, Chocolate and cocoa, and cocoa in confections, and cocoa, Left-over, and cocoa, Preparation of, and cocoa, Production of, and cocoa, Selection of, and cocoa, Serving, and cocoa, Source of, Bitter, caramels, Coating candies with, Egg, Hot, malted milk, or cocoa, Iced, sirup, Sweet, Table showing tannic acid and stimulant in, Chow chow, Christmas dinners, Citric acid, Citrus fruits, Classification of fruits, of tea, of vegetables, Climate on diet, Effect of, Clingstone peaches, Closing and storing jelly, Coarse granulated sugar, powdered sugar, Coating candies with bonbon cream, candies with chocolate, Cocktail, Fruit, Grapefruit, Summer, Cocoa and chocolate, and chocolate in confections, and chocolate, Left-over, and chocolate, Preparation of, and chocolate, Production of, and chocolate, Selection of, and chocolate, Serving, and chocolate, Source of, Breakfast, butter, Commercial, Creamy, Milling of, nibs, Plain, or chocolate, Iced, Rich, Table showing tannic acid and stimulant in, Theobroma, Coconut in confections, Coffee, Adulteration of, After-dinner, beans, Grinding, Coffee beans, Roasting, biggin, Blend, Boiled, Filtered, History and production of, Iced, Instantaneous, Java, Left-over, Mocha, Percolated, percolators, pot, Preparation of, Rio, Rye, seeds, Obtaining, Selection of, Serving, Table showing stimulant and tannic acid in, Vienna, Coffees, Cereal, Colander and wire strainer for canning, Cold-dipping, -pack method of canning, -pack method, Procedure in one-period, -pack method, Utensils for, Color of jelly, Colorings for confections, Mineral, or chemical, Vegetable, Combination drying methods, Combining sugar and liquid in confection making, Commercial canning, cocoa, Composition and food value of bananas, and food value of black raspberries, and food value of blackberries, and food value of cherries, and food value of cranberries, and food value of currants, and food value of dates, and food value of dried apples, and food value of dried apricots, and food value of dried figs, and food value of dried prunes, and food value of fresh apples, and food value of fresh apricots, and food value of fresh figs, and food value of fresh prunes, and food value of fruits, and food value of grapefruit, and food value of grapes, Composition and food value of huckleberries, and food value of lemons, and food value of muskmelon, and food value of nectarines, and food value of oranges, and food value of peaches, and food value of pears, and food value of persimmons, and food value of pineapple, and food value of plums, and food value of pomegranates, and food value of raisins, and food value of red raspberries, and food value of rhubarb, and food value of strawberries, and food value of watermelon, of confections, of food, of fruits, Confection making, making, Combining sugar and liquid in, making, Effect of weather on, making, Equipment for, making, Procedure in, mixture, Boiling, mixture, Pouring and cooling, Confectioners', or XXXX, sugar, Confections, Candied and dried fruits in, Carbohydrate in, Chocolate and cocoa in, Coconut in, Composition of, Cooking, Definition of, Fat in, Food materials in, Ingredients used in, Milk, cream, and butter in, Mineral salts in, Miscellaneous, Nature of, Nuts in, Pop-corn in, Protein in, Use of acids in, Varieties and preparations of, Congou tea, tea, China, Conservation of foods, Conserve, Carrot, Cherry-and-pineapple, Crab-apple-and-orange, Definition of, Pineapple-and-apricot, Plum, Red-raspberry-and-currant, Conserve, strawberry-and-pineapple strawberry-and-rhubarb Containers for jelly Cooking and storing of dried foods confections fruit in jelly-making on fruit, effect of Cooling and pouring the confection mixture Cordials Corn, canning of green Canning of tomatoes and Drying of sirup Correct diet weights for certain heights, table showing, Cost of foods Covers, jar tops, or Crab-apple-and-orange conserve -apple jelly -apple relish -apples, pickled Cracker jack Cranberries Composition and food value of Cranberry jelly sauce Cream candies Center milk, and butter in confections Opera Creamy cocoa Cucumber pickles, Sliced pickles, small Cucumbers in brine Currant jelly Currants Food value and composition of Cutting and marking candies

D

Dates Food value and composition of Stuffed Density of sirup for canning Desserts, fruit Devices for canning, measuring for drying Diet, balancing the Beverages in the Correct Effect of age on Effect of age on children's Effect of climate on Effect of sex on Effect of weight on Effect of weight on children's for infants and children Diet, Fruit in the Pickles in the Preserves and jellies in the Digestibility of fruits Dinner, breakfast, and luncheon service menus menus, suggestions for Dinners, Christmas Easter New Year's Thanksgiving Wedding Distilled water Divinity Dried and candied fruits in confections apples apricots foods, cooking and storing fruits, varieties of peaches Drip pot Drying and canning devices for method, electric-fan method, stove method, sun methods, combination of apples of apricots of corn of food of greens of peaches of pears of quinces of small fruits of string beans of tuber and root vegetables preparation of foods for vegetables and fruits, directions for

E

Easter dinners Economical food buying Economies in purchasing food Economy of food preservation of jelly making and preserving Egg chocolate milk shake nog, foamy nog, orange Eggplant and summer squash, canning of, Electric-fan drying method English breakfast tea Equipment for canning for confection making for household accounts Equipment for jelly making, Exhausting in canning, Meaning of, Extra fine, or fancy fine, granulated sugar, Extracting fruit juice in jelly making, Extracts, Flavoring,

F

Factors influencing cost of foods, influencing foods, Family income for food, Table showing proportion of, Fancy fine, or extra fine, granulated sugar, Fat in confections, in fruits, Protein and, Feeding scale for infants, Fermentation of fruit juices, Figs,; Composition and food value of dried, Composition and food value of fresh, Pressed, Pulled, Steamed, Stewed, Filtered coffee, Fine granulated sugar, Fish and meat, Canning of, Flat sour in canning, Flavor fruits, of canned food, of jelly, Flavoring extracts, oils, Flavorings, Adulteration of, Artificial, Natural, Flavors, Synthetic, Florida oranges, Flowery pekoe tea, Foamy egg nog, Fondant, and related creams, Nature of, Uncooked, Food, Composition of, cost, Chart of factors in, Drying of, Economies in purchasing, Factors influencing, Factors influencing cost of, for canning, Selection of, fruits, Importance of proper amount of, in calories, Quantity of, materials in confections, Preparation of fruits as, Food preservation, Economy of, Principles of drying, Sterile, substances to growth and health, Relation of, Suitability of, Table showing proportion of family income for, to be canned, Preparation of, value and composition of apples, value and composition of apricots, value and composition of bananas, value and composition of black raspberries, value and composition of blackberries, value and composition of cherries, value and composition of cranberries, value and composition of currants, value and composition of dates, value and composition of figs, value and composition of fruits, value and composition of grapefruit, value and composition of grapes, value and composition of huckleberries, value and composition of lemons, value and composition of muskmelon, value and composition of nectarines, value and composition of oranges, value and composition of peaches, value and composition of pears, value and composition of persimmons, value and composition of pineapple, value and composition of plums, value and composition of pomegranates, value and composition of prunes, value and composition of raisins, value and composition of red raspberries, value and composition of rhubarb, value and composition of strawberries, value and composition of watermelon, value of fruits, Foods, Conservation of, Cost of, for drying, Preparation of, from spoiling, Preventing canned, Methods for preserving, Necessity for preserving, Purchase of, Quantity and proportion of, Foods, Scoring canned Spoiling of canned Storing and serving canned Formosa tea Fourth-of-July luncheons Fractional-sterilization method of canning Freestone peaches Fritters, Banana Cherry Fruit, Acids in and fruit desserts as food, Preparation of beverages beverages, Ingredients for beverages, Preparation of butters Carbohydrate in Cellulose in cocktails cultivation, Advance in Definition of desserts, Fruit and Effect of cooking on for preserving, Selection of in jars, Packing in jelly making, Cooking in the diet juice and sugar in jelly making, Boiling the juice and sugar in jelly making, Combining the juice for pectin in jelly making, Testing the juice lacking in pectin in jelly making Using Minerals in nectar or berry, sugar Preparing and serving punch sugar, or levulose Water in Fruits and vegetables, Directions for drying and vegetables for canning, Preparation of Canning methods for Canning vegetables and Citrus Classification of Composition and food value of Composition of Digestibility of Directions for canning Dried Drying of small Effect of ripeness on Flavor Food Fruits, Food value of Hard in confections, Candied and dried Miscellaneous citrus Miscellaneous tropical Nature of Non-tropical Protein and fat in Serving Soft Sour soft Special Sweet soft Table showing composition and food value of Tropical Varieties of dried Varieties of tropical Very sour soft Washing Fudge, Brown-sugar recipes Two-layer Fudges and related candies

G

General appearance of canned food Gin Ginger-ale punch Glace nuts and fruits Glass jars Glasses, Closing and storing jelly Filling jelly Glove oranges Glucose Goods, Nationally advertised Gooseberries Green Gooseberry jam Graining of sugar in candy making Granulated sugar sugar, Coarse sugar, Fancy fine, or extra fine sugar, Fine sugar, Standard Grape catsup jelly juice, Unfermented lemonade marmalade Grapefruit cocktail Composition and food value of or shaddock Preparation of Selection of Serving Grapes Food value and composition of Green corn, Canning of -gage jam Green gooseberries peppers, Canning of okra and tea -tomato pickle Greens Canning Drying of Growth and health, Relation of food substances to Guavas Red White Gunpowder tea

H

Hallowe'en luncheons Hard fruits water Heavy sirup Honey Hot chocolate Household accounts, Equipment for accounts, Keeping of accounts, Methods of keeping budget Huckleberries Composition and food value of Hydrometer, or sirup gauge Hyson tea

I

Ice-cream soda Iced cafe au lait cocoa or chocolate coffee tea Income, Apportionment of Infants and children, Diet for Feeding scale for Ingredients used in confections Instantaneous cereal beverages coffee

J

Jam Blackberry Definition of Gooseberry Green-gage Raspberry Strawberry Japan tea Jar covers or tops rubbers tops or covers Jars, Glass Wrapping and labeling Java coffee Jellies and preserves in the diet preserves, and pickles, Value of Jelly bag Jelly, Canning fruit juices for Color of Containers for Crab-apple Cranberry Currant Flavor of glasses, Closing and storing glasses, Filling Grape making making and preserving, Economy of making, Cooking fruit in making, Extracting fruit juice in making, Kettles for making, Necessary equipment for making, preserving, and pickling making, Principles of making, Procedure in making, Proportion of sugar in making, Sheeting in making, Utensils for Method of sealing mixture, Testing the Peach Plum Quince Raspberry recipes Score card for Scoring Solidity of Strawberry Sugar content of Juice in jelly making, Extracting fruit Juices for jelly, Canning fruit Julep, Mint

K

Ketchup, Tomato Kettles for jelly making, Kumquats and loquats

L

Left-over cocoa and chocolate -over coffee -over tea Lemonade Grape Pineapple Lemons Composition and food value of Levulose, or fruit sugar Light sirup Lima and other shelled beans, Canning of Limes Liquid and sugar in confection making Loganberries Long-boiling process Loquats and kumquats Luncheon, breakfast, and dinner service menus menus, Fourth-of-July menus, Hallowe'en menus, Suggestions for menus, Wedding

M

Malic acid Malted milk, Chocolate Mandarins Mangoes, Tamarinds and Maple apples penuchie sirup and maple sugar Marketing, Cash-and-carry plan of Successful Marking and cutting candies Marmalade Grape Orange Orange-and-pineapple Quince Marshmallows coated with butter scotch Meals, Planning of Relation of beverages to Mean-boiling process Measuring devices for canning Meat and fish, Canning of Medium sirup Melons Casaba Menu making and table service making, Card-file system of making, Rules for Menus, Breakfast Dinner for adults' birthday parties for afternoon teas for children's birthday parties for Christmas dinners for Easter dinners for Fourth-of-July luncheons for Hallowe'en luncheons for New Year's dinners for Saint Patrick's day parties for Saint Valentine's day parties for special occasions for supper parties for wedding breakfasts for wedding dinners for wedding luncheons Menus, Luncheon Summer breakfast Winter breakfast Method of drying foods, Stove of drying foods, Sun of sealing canned food of sealing jelly Methods of canning of keeping household accounts of making tea of securing variety in meals Middlemen Milk, cream, and butter in confections shake, Egg shake, Plain Milling of cocoa Mineral, or chemical, colorings salts in confections water Minerals in fruit Mint julep Miscellaneous berries citrus fruits confections tropical fruits Mixed teas Mocha coffee Molasses Sorghum taffy Muskmelon, Composition and food value of Muskmelons and cantaloupes Serving Mustard pickles

N

Nationally advertised goods Natural flavorings Nature of confections Navel oranges Nectar, Fruit Red-raspberry Nectarines Composition and food value of New Year's dinners Non-stimulating beverages -tropical fruits Nougat Nourishing beverages Nut bars Nuts in confections Salted

O

Okra and green peppers, Canning of One-period cold-pack method of canning Onions, Pickled Oolong tea Open-kettle method of canning -kettle method of canning, Procedure in -kettle method of canning, Utensils required for Opera cream Orange-and-pineapple marmalade -and-rhubarb marmalade egg nog marmalade pekoe tea Orangeade Oranges California Composition and food value of Florida Glove Navel Preparation of Oriental delight Orientals Oven method of canning

P

Packing fruit or vegetables in jars Parsnips, Canning of Parties for adults, Menus for birthday for children, Menus for birthday Menus for Saint Patrick's day Menus for Saint Valentine Menus for supper Peach butter jelly pitter preserve Peaches apples, and apricots, Dried Clingstone Composition and food value of Drying of Freestone Kinds of Pickled Stewed Peanut brittle Pear butter Pears Baked Drying of Food value and composition of Pickled Peas, Canning of Pectin Testing fruit juice for Using fruit juice lacking in Pekoe tea tea, Flowery tea, Orange Penuchie, Maple Peppers, Canning of okra and green Percolated coffee Persimmons Composition and food value of Pickle, Green-tomato Ripe-tomato Pickled beans beets cauliflower crab apples onions peaches pears watermelon rind Pickles in the diet jellies, and preserves, Value of Mustard Sliced-cucumber Small cucumber Pickling Definition of Principles of recipes Pineapple-and-apricot conserve Food value and composition of lemonade Preparation of pudding Pineapples Selecting Plain caramels cocoa milk shake Planning of meals Plum butter conserve jelly preserve Plums Composition and food value of Stewed Pod and related vegetables Pomegranates Composition and food value of Pomelo grapefruit Pop-corn balls corn, Preparing Porcupine apples Pouring and cooling the candy mixture Powdered sugar, Coarse sugar, Standard sugar, XXXX Preparation of cocoa and chocolate of coffee of confections, Varieties and of food to be canned of fruit as food Preparation of grapefruit of oranges of pineapple Preparing and serving fruit Preservatives, Canning Preserve, Cherry Peach Plum Quince Raspberry Strawberry Preserved-fruit recipes fruits, Varieties of Preserves and jellies in the diet jellies, and pickles, Value of proper Preserving foods, Methods for foods, Necessity for Methods of Principles of Selection of fruit for Utensils for Pressed blueberry pudding figs Pressure cooker cooker, Canning with a Preventing canned goods from spoiling Principles of canning of drying food of preserving Procedure in confection making in one-period cold-pack method in open-kettle method of canning Processing Proportion of family income for food, Table showing of food to liquid in canned food of foods in balanced diet, Quantity and of sugar in jelly making Protein and fat in fruits in confections Prune whip Prunes Composition and food value of Stewed Stuffed Pudding, Blueberry Pineapple Pressed blueberry Pulled figs Pulverized sugars Pumpkin and squash, Canning of Punch, Fruit Ginger-ale Purchase of foods Purchasing food, Economies in Pure water, Necessity for

Q

Quality of canned food Quantity and proportion of foods of foods in calories Quince jelly marmalade preserve Quinces and apples, Stewed Drying of

R

Rainbow delight Raisins Composition and food value of Raspberries Black Composition and food value of Red Raspberry-and-currant conserve, Red-, jam jelly nectar, Red-, preserve shortcake whip, Red Reception wafers Red-raspberry-and-currant conserve -raspberry nectar -raspberry whip Relation of beverages to meals of food substances to growth and health Relish, Beet Crab-apple Spanish Relishes Rhubarb Composition and food value of Stewed Rio coffee Ripe-tomato pickle Rolls, Tutti-frutti Root and tuber vegetables and tuber vegetables, Canning of and tuber vegetables, Drying of Rubbers, Jar Rules for menu making Rum Rye coffee

S

Saint Patrick's day parties, Menus for Valentine parties, Menus for Salted nuts Samovar Sauce, Apple Cranberry Scalding or blanching in canning Score card for canned food card for jelly Scoring canned foods jelly Sea foam Seal tops, Automatic Sealing jars when canning Selection of coffee of food for canning of fruit for preserving of grapefruit Service, Essentials of good table Serving candy canned foods, Storing and cantaloupes cocoa and chocolate coffee fruit, Preparing and grapefruit muskmelons tea Sex on diet, Effect of Shaddock, or grapefruit Sheeting in jelly making Short-boiling process Shortcake, Raspberry Strawberry Sirup, Chocolate Corn Density of gauge, or hydrometer Heavy Light Maple Medium Sirups for canning for canning fruits, Table of Sliced-cucumber pickles Small cucumber pickles fruits, Drying of Soft drinks drinks, Definition of fruits fruits, Sour fruits, Sweet fruits, Very sour sugars water Solidity of jelly Sorghum molasses Souchong first tea pekoe tea second tea Souffle, Apricot Soup, Canning of tomatoes for Sour cherries soft fruits soft fruits, Very Spanish relish Special fruits vegetables Spice cup Spoiling of canned foods Sponge, Blackberry Spores Squash and pumpkin, Canning of Canning of eggplant and summer Standard granulated sugar powdered sugar Steam-pressure methods of canning Steamed apples figs Steeped tea Sterile food Sterilizer Stewed figs peaches plums prunes quinces with apples rhubarb Stimulant and tannic acid in stimulating beverages, Table showing Stimulating beverages beverages, Definitions of beverages, Nature of beverages, Table showing stimulant and tannic acid in Stores, Chain Storing and cooking dried foods and serving canned foods jelly glasses, Closing and Stove-drying method Strainer for canning, Colander and wire Strawberries Composition and food value of Strawberry-and-pineapple conserve -and-rhubarb conserve desserts, Miscellaneous huller jam jelly preserve shortcake whip String beans, Canning of beans, Drying of Stuffed dates prunes Successful marketing Succotash, Canning of Sugar and fruit juice in jelly making, Boiling the and fruit juice in jelly making, Combining the and liquid in confection making Sugar, Beet Cane Coarse granulated Coarse powdered content of jelly Fancy fine, or extra fine, granulated Fine granulated Fruit, or berry Graining of Granulated in jelly making, Proportion of Levulose, or fruit Maple Pulverized Soft Standard granulated Standard powdered XXXX, or confectioners' XXXX powdered Suggestions for dinner menus for luncheon menus Suitability of food Summer breakfast menus cocktail squash, Canning of eggplant and Sun-drying method Supper parties, Menus for Sweet chocolate soft fruits Synthetic flavors System of menu making, Card-file

T

Table of sirups for canning fruits service service and menu making service, Essentials of good showing composition and food value of fruits showing correct weight for certain heights showing proportion of family income for food showing stimulant and tannic acid in stimulating beverages showing tests for candy Tables showing effect of weight on diet Taffies and similar candies Nature of Taffy, Butter Chewing Method of treating Molasses recipes Vanilla Tamarinds and mangoes Tangerines Tannic acid in stimulating beverages Table showing stimulant and acid, or tannin Tartaric acid Tea, Afternoon ball Black Bohea Caravan China congou Classification of Congou English breakfast Flowery pekoe Formosa Green Gunpowder History and production of Hyson Iced Japan Left-over Methods of making Mixed Oolong Orange pekoe Pekoe Preparation of Selection of Serving Souchong first Souchong pekoe Souchong second Steeped Table showing stimulant and tannic acid in Varieties of Teas, Afternoon Testing candy fruit juice for pectin the jelly mixture Tests for candy, Table showing Texture of canned food Thanksgiving dinners, Menus for Theine Theobromine Tin cans, Canning with cans for canning Tomato catsup ketchup Tomatoes and corn, Canning of Canning of for soup, Canning of Tops, Jar covers or Tropical fruits fruits, Miscellaneous fruits, Varieties of Tuber and root vegetables, Canning of vegetables, Root and Tubers and root vegetables, Drying of Turnips, Canning of Tutti-frutti rolls Two-layer fudge

U

Uncooked fondant Unfermented grape juice Utensils for canning for coffee making for confection making for drying for jelly making for preserving for tea making required for cold-pack method required for open-kettle method of canning

V

Value of jellies, preserves, and pickles Vanilla taffy Varieties and preparation of confections of tea of tropical fruits Variety in meals, Methods for securing Vegetable colorings Vegetables and fruits, Canning and fruits, Directions for drying Canning of root and tuber Classification of Direction for canning Drying of root and tuber for canning, Preparation of fruits and Pod and related Vegetables, Root and tuber Special Very sour soft fruits Vessels for canning Vienna coffee Vitamines

W

Washing fruits Water bath in canning, Preparing jars for the Carbonated Distilled Hard in beverages in fruit Kinds of Mineral Necessity for pure -seal outfit -seal outfit, Canning with a Soft Watermelon, Composition and food value of rind, Pickled Watermelons Wedding-breakfast menus -dinner menus -luncheon menus Weight on children's diet, Effect of on diet, Effect of Whip, Prune Red-raspberry Strawberry Whisky Wine Winter breakfast menus Wire strainer, Colander and Wrapping and labeling jars candies