School and Home Cooking by Carlotta C. Greer Published: 1920
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DIVISION THIRTEEN
YEAST BREADS: STIFF DOUGHS
LESSON CXXXV
YEAST--LOAF BREAD
EXPERIMENT 77: CONDITIONS FOR GROWTH OF THE YEAST PLANT.--(a) Mix 1
tablespoonful of flour, 1 tablespoonful of sugar, 3/4 cake compressed
yeast, and 5 tablespoonfuls of cold water. Put 1 tablespoonful of the
mixture in a test tube and mark the tube "a." Fill the tube nearly
full of lukewarm water and stand in a warm place for 15 minutes. Examine,
noting especially the appearance at the top of the test tube. What kind of
substance (gas, liquid, or solid) has been formed by the growth of the
yeast plants?
(b) Put 1 teaspoonful of the yeast mixture in a test tube, and fill
nearly full of boiling water. Label it "b" and after 15 minutes
examine. Is there any change in the contents of the tube? What has
happened to the yeast plants?
(c) Put 1 teaspoonful of the yeast mixture in a test tube, fill
nearly full of cold water, and label it "c." Surround it with
cracked ice or, if the weather is cold, place it out of doors. After 15
minutes examine. Is there any change in the contents of the tube? Why do
not the yeast plants grow?
(d) Surround the tube marked "c" with lukewarm water and
stand in a warm place. After 15 minutes examine. Are the yeast plants
growing? Does freezing kill yeast plants?
(e) Mix 1/8 cake yeast with a little lukewarm water. Stand in a
warm place and after 15 minutes examine. Will yeast grow in water alone?
(f) Mix 1/8 cake yeast, 1 tablespoonful of sugar, and a little
lukewarm water. Set aside in a warm place so that the yeast plants may
grow. Then examine under the microscope. Are there any budding yeast
cells? Make a drawing of the plants as they appear under the microscope.
Draw at least two practical conclusions from these experiments as to the
use and care of yeast for bread making
[Illustration: From Farmers' Bulletin 398 FIGURE 86--GROWING YEAST
PLANTS]
PROPERTIES OF YEAST.--Yeast consists of a mass of microscopic plants (see
Figure 86). When placed under proper conditions these plants grow rapidly,
and in so doing they separate the sugar that exists in flour into carbon
dioxide and alcohol. The carbon dioxide lightens dough. The alcohol passes
off as vapor in baking.
Plants need moisture, warmth, light, and the food that is furnished by the
air and soil for their growth. Yeast plants require all of these except
light. They are not green plants, hence they need no light. Moisture is
obtained from the water, milk, or other liquids used in bread dough. Yeast
thrives at a temperature of 90 degrees F. It is killed by a temperature
above 130 degrees F. Hence the yeast is mixed with lukewarm water. The
other liquids that are added to it are of the same temperature. Also, the
dough is placed in a warm place while it is rising, or while the yeast
plants are growing. The food required for the rapid growth of the yeast
is obtained from the protein and carbohydrates in the flour.
Compressed yeast cakes which are wrapped in tinfoil and received
fresh at the market every day or two are the most satisfactory to use.
This yeast must be fresh for successful bread making. It is fresh when it
is of a light color, is free from dark streaks, and is crumbly in texture.
Stiff Dough.--Approximately four parts of flour to one of moisture are
used for stiff doughs. When sufficient flour has been added to stiff
dough, it should not cling to the sides of the mixing bowl. This is an
indication to the pupil of the proper stiffness of the dough. The test
applies, however, only when there is no coating of flour over the dough.
One should remember that the softest dough will not "stick," if covered
generously with flour.
General Suggestions for Bread Making.--Use wheat bread flour, or a
combination of wheat bread flour with whole wheat, or graham flour, or
with flour or meal made from other grains, in making bread. Flour should
be kept in a dry place. It is well to warm flour for bread before using.
If milk is used, scald or boil it to prevent it from souring. Water should
be boiled and then cooled (see Why Foods Spoil).
With 1 pint of liquid 1/2 to 1 cake of yeast should be used. When it is
desired to mix and bake bread in a few hours, a greater quantity of yeast
may be used. If the yeast is fresh, most satisfactory results are secured
when this is done. The use of much yeast, however, adds to the cost of
bread. The less quantity of yeast (1/2 cake) is used when the dough is
allowed to rise overnight. Mix 1 yeast cake in 1 cupful of lukewarm water
before adding the rest of the liquid.
It is desirable to use sufficient yeast and to subject it to desirable
conditions so that the dough will rise quickly. If the rising process
occupies much time, certain kinds of bacteria which may be present in the
yeast or other materials may act upon the alcohol present in the risen
dough and convert it into acid. This produces sour dough and consequently
bread of sour taste and odor.
Although it is customary to allow bread to rise twice, tasty bread may be
secured by one rising. Bread raised only once, however, is usually of
uneven grain, because the carbon dioxide bubbles formed during rising are
uneven in size or are unevenly distributed. By kneading bread, the larger
bubbles are broken or distributed more evenly through the dough. Since
considerable gas is pressed out by kneading, it is necessary to allow the
dough to rise a second time. It is well to make the dough into small
loaves, and place them in small pans, so that the bread will be baked
through.
Loaves of bread should bake at least 1 hour at a temperature varying from
375 degrees F. to 400 degrees F. During the first 20 minutes they should
rise but slightly and just begin to brown; during the second 20 minutes
they should continue to brown; during the last 20 minutes they should
shrink from the sides of the pan, while still continuing to brown.
To soften the crust, rub it with a bit of butter or substitute a
few minutes before taking from the oven and again after removing from the
oven. After baking, place the loaves of bread on a bread cooler, or
arrange them in such a way that the air may reach them on all sides. When
cool, place in a covered tin box.
BREAD (2 loaves)
2 cupfuls hot water or milk and water
2 teaspoonfuls salt
2 teaspoonfuls sugar
1/2 tablespoonful fat
1/2 to 1 cake compressed yeast
1/2 cupful lukewarm water
Bread flour (7 to 8 cupfuls)
Boil the water or milk and water. Pour it into a bowl and add the salt,
sugar, and fat. Stir until the salt and sugar are dissolved, and the fat
is melted. Mix the yeast with lukewarm water. When the first mixture is
cooled to lukewarm temperature, add the yeast mixture to it. Then add
flour enough to make it of the proper consistency (see Stiff
Dough), using a knife for mixing. Turn out on a floured board, and
knead until soft and elastic. Return the dough to the bowl, moisten,
cover, and let rise until doubled in bulk. Then divide it into loaves,
or shape into biscuits. Cover and allow the loaves or biscuit to rise in
the pan in which they are to be baked until they are doubled in bulk.
Bake the biscuits 30 minutes in a hot oven and the bread about 60 minutes
in a moderate oven (see Oven Thermometers and Temperatures).
QUESTIONS
Why should the flour for bread be warmed before using?
What should be the temperature of all materials mixed with yeast? Why?
What should be the difference in the temperature of the oven for loaf
bread and for biscuits? Explain.
Why should bread be stored in a covered tin box?
At what temperatures should biscuits and loaf bread bake? Why are these
foods baked at different temperatures?
For how long a time should biscuits and bread bake? Explain the difference
in the length of time of baking each.
LESSON CXXXVI
WHEAT FLOUR--BREAD SPONGE
EXPERIMENT 78: PROTEIN IN FLOUR.--Make a stiff dough, using 2
tablespoonfuls of bread flour and about 1/2 tablespoonful of water. Knead
well, and allow to stand for 20 minutes. Then tie the dough in cheese-
cloth, place it in a bowl of water, and knead for a few minutes.
Pour a little of the water in a test tube; drain the remainder of the
water from the dough. Add more water to the bowl. Again knead the dough
under the clean water.
Examine the material in the cloth. What is its color? Feel and pull it.
Put a little on a plate to dry, and bake some in the oven. Examine after
drying and baking. How has it changed in size by heating?
Test the water in the test tube for starch.
GLUTEN.--The material left in the cloth consists largely of protein. If
flour is mixed with water, gluten is formed from the two kinds of
protein that are to be found in all wheat flours. Gluten is yellowish gray
in color, is extremely elastic and sticky, and, if moistened and heated,
expands to many times its original bulk. These qualities of gluten are
most desirable for good yeast bread; hence, the more protein that flour
contains, the better it is for bread making. As has been stated, some
flours contain more protein than others. The protein of wheat as well as
of other grains is incomplete, hence grains need to be supplemented with
other kinds of protein food.
WHEAT FLOUR.--The quantity of protein in flour is not only dependent upon
the portion of the wheat kernel used in making the flour (see
Difference in Wheat Flours), but also upon the kind of wheat from
which the flour is made. Spring wheat, the seeds of which are sown in the
springtime, usually contains more protein than winter wheat, the seeds of
which are sown in the fall. The flour made from spring wheat is called
hard wheat flour or bread flour. This flour is creamy in
color, rather gritty in feeling, and when pressed in the hand does not
retain the impression of the fingers. Flour made from winter wheat is
called soft wheat flour or pastry flour. This is white, very
fine and velvety in feeling, and easily retains the impression of the
fingers.
On account of the greater quantity of protein in bread flour, this flour
absorbs more moisture than pastry flour. Less bread flour than pastry
flour, therefore, is required for the bread mixture. If bread flour is
substituted for pastry flour, its quantity should be decreased,--2
tablespoonfuls for each cupful.
DRY YEAST SPONGE.--It is generally agreed that compressed yeast is more
satisfactory for bread making than dry yeast. By the use of the former,
the method is shorter, and the "rising" can take place during the daytime
and be checked at the proper time. The use of dry yeast, however, is
necessary under some conditions. For this kind of yeast cake, the yeast is
made into a stiff dough by mixing it with starch or meal, and is then
dried. In the dry state, yeast plants do not grow, but remain inactive
until they are subjected to conditions favorable for growth. In order that
dry yeast may begin to grow, it is necessary to make a sponge of
the materials used in bread making. A sponge is a batter containing half
as much flour as is required for the stiff dough. A thin mixture rises
more quickly than does a stiff dough; hence the advantage of "starting"
dry yeast in a sponge.
The growth of yeast is somewhat retarded by salt and spices. Sugar in
small quantity aids rapid growth; much sugar delays the rising of bread.
Much fat and many eggs also make the process slower. In the preparation of
buns, when much fat and sugar and many eggs are to be used, it is
advisable to make a sponge. These materials are not to be added, however,
until the sponge is stiffened. The yeast thus gets a good "start" before
the eggs, etc., are added.
BREAD (made with dry yeast) (2 loaves)
2 cupfuls water
1/2 cake dry yeast
2 teaspoonfuls salt
2 teaspoonfuls sugar
1 tablespoonful fat
6 cupfuls (or more) bread flour
Soak the yeast in the water (lukewarm) until softened. Then add the salt,
sugar, and fat. Stir until the salt and sugar are dissolved, and the fat
is melted. Add one half the given quantity of flour. Beat until the
mixture is smooth; cover. Let rise until very porous and foamy. Add enough
flour to make a stiff dough; knead; and allow to rise until doubled in
bulk. Proceed as for bread made with compressed yeast.
SCORE CARD FOR BREAD [Footnote 109: "Selection and Preparation of Food,"
by Bevier and Van Meter, p. 82.]--DETERMINING ITS QUALITY
Flavor 35
Lightness 15
Grain and texture 20
Crust (color, depth, texture) 10
Crumb (color, moisture) 10
Shape and size 10
---
Total 100
QUESTIONS
Under what conditions would dry yeast be used in bread making?
For what reason is bread dough kneaded?
What is the test for sufficient kneading of bread dough?
In what part of the country is spring wheat grown? Winter wheat?
How are the flours distinguished that are made from these different kinds
of wheat?
From U. S. Department of Agriculture, Bulletin No. 28, tabulate the
percentage composition of winter and of spring wheat flour.
Which contains the more protein; which, the more carbohydrates? Compare
the quantity of ash in each.
Knowing the method of leavening, the time required for raising, and the
properties of gluten, explain why spring wheat flour is better adapted to
yeast breads than to quick breads.
What is the price per sack of pastry and of bread flour?
What is the price per cake of compressed yeast? What is the price per
package of dry yeast? How many cakes in a package?
LESSON CXXXVII
MODIFICATIONS OF PLAIN WHITE BREAD
BREADS OTHER THAN WHEAT.--As mentioned previously, wheat is the most
popular grain in this country, largely because we are most used to it, not
because it is a better food than other cereals. The use of different
starchy materials and grains, especially the whole cereals, is advised to
give variation not only in flavor, but in nutritive content. Yeast breads
containing cereals other than wheat are more satisfactory in texture and
in size of loaf when they are made by combining some wheat with the other
grains.
The housekeeper of olden days considered the potato most essential for
bread making. It is possible to make good bread by using 1/3 as much
mashed potato as wheat flour. Potato bread is moist; it keeps better than
bread made entirely with wheat. It has been observed that bread containing
potatoes or potato water rises quickly. It is possible that the growth of
the yeast is stimulated by potato. Although bread containing potatoes is
light, it is not as delicate or "fluffy" as plain wheat bread.
Since potatoes contain much moisture, the quantity of liquid used in
making potato bread should be lessened. Because bread dough containing
potatoes softens as it rises, sufficient flour should be added to make it
very stiff or more flour added while kneading.
Much experimenting with bread during the World War showed that bread
containing cereals other than wheat is more satisfactory when potatoes are
used in making it. It was found that less of wheat and more of the other
grains could be used when potatoes were added to the dough.
Bread made of grains other than wheat requires a greater quantity of yeast
than wheat bread. The following explanation may account for this fact:
Some recent scientific investigations point out the fact that the activity
of yeast is increased when vinegar or other weak acid material is added to
bread dough. Since the proteins of cereals other than wheat absorb more of
the free acid of the dough than do the proteins of wheat, the acidity of
the dough is lessened. Hence more yeast is required to leaven dough
containing grains other than wheat.
GRAHAM BREAD
Use one half white bread flour and one half graham flour in the recipe
given for Bread in order to make Graham Bread. One fourth cupful of
molasses may be substituted for the sugar. Mix and bake as white bread.
Some consider that it is much more satisfactory to make a sponge when
using graham flour. If this is done, first make a sponge using only one
half the given quantity of flour. Let the mixture rise, then add the
remainder of the flour, and proceed as in making white wheat bread.
WHOLE WHEAT BREAD
Follow the recipe for Bread, substituting whole wheat for the fine wheat
bread flour, but make a soft, not stiff dough.
Raisin Bread may be made by adding 2 cupfuls of seeded raisins to
whole wheat bread mixture and increasing the sugar to 1/4 cupful or
substituting 1/3 cupful molasses for the sugar. Use the greater quantity
of yeast. Add the raisins to the mixture before adding the flour.
POTATO BREAD (2 loaves)
2 cupfuls dry mashed potatoes
1 cupful water in which potatoes were cooked
1 tablespoonful salt
1/2 cupful lukewarm water
2 tablespoonfuls sugar
1 tablespoonful fat
1/2 to 1 cake compressed yeast
5 1/2 to 6 cupfuls wheat bread flour
Pare 6 medium-sized potatoes. Cut into pieces and cook in boiling water
until tender. Drain the water from the potatoes, but save the potato water
to use as moisture for the dough, and for mixing with the yeast. Mash the
potatoes; add the potato water, salt, sugar, and fat. Then proceed as
directed for Bread.
OATMEAL-POTATO BREAD (2 loaves)
1 1/2 cupfuls potato water
2 cupfuls rolled oats
1 tablespoonful salt
2 teaspoonfuls sugar
Wheat bread flour, about 6 cupfuls
1 tablespoonful fat
2 cupfuls dry mashed potatoes
1 cake compressed yeast
1 tablespoonful lukewarm water
Heat the liquid to boiling point. Pour it over the rolled oats. Add the
salt, sugar, and fat. Stir and let stand until the mixture is lukewarm.
Add the potatoes, then proceed as for plain bread. Let the dough rise in
the pans until it is from 2 1/4 to 2 1/2 times its original bulk.
QUESTIONS
From U.S. Department of Agriculture, Bulletin No. 28, tabulate the
percentage composition of white, of graham, and of whole wheat bread.
Under what conditions should a sponge be made when compressed yeast is
used?
What kind of bread is most satisfactory in high altitudes, i.e.
where the climate is dry? Explain.
Why is potato water a more valuable liquid for bread making than water?
What is the purpose of adding boiling water to rolled oats in making
Oatmeal-Potato Bread (see Substituting Other Cereals for Wheat
Flour)?
Compare the quantity of yeast used in Oatmeal-Potato Bread with that used
in plain wheat bread. Account for the difference.
LESSON CXXXVIII
ROLLS AND BUNS
PLAIN ROLLS OR BISCUITS
For rolls or biscuits use the recipe for Bread, adding twice the quantity
of fat, and using milk for part of the liquid. Or they may be made by
kneading more fat into any bread dough. Knead well after the first rising;
then cut into pieces half the size of an egg, and shape into balls. Place
the balls some distance apart in a pan or place the balls so that one
touches another. The latter plan of placing in the pan produces biscuits
having a small amount of crust. Allow the biscuits to rise to double their
bulk; then bake in a hot oven.
PARKER HOUSE ROLLS
2 cupfuls hot milk and water
3 tablespoonfuls fat
2 tablespoonfuls sugar
1 teaspoonful salt
1 yeast cake
1/4 cupful lukewarm water
Bread flour
Make a sponge of the ingredients, using 3 cupfuls of flour. Beat
thoroughly, cover, and let rise until light. Then add enough flour to
knead. Knead, cover, and allow to rise until doubled in bulk. Knead again
slightly, and roll out on a floured board until 1/3 of an inch in
thickness. Cut into rounds with a biscuit cutter; put a bit of butter or
substitute near the edge of the biscuit; fold; and press the edges
together. Place in an oiled pan; cover. Let rise until double in bulk, and
bake at 425 degrees F. from 20 to 30 minutes.
The crust may be glazed with a mixture of milk and sugar a few
minutes before removing the biscuits from the oven. Use 1 part sugar to 2
parts milk. Diluted egg white also may be used for glazing.
A corn-starch paste is sometimes used for glazing. It is made as
follows: Mix 2 teaspoonfuls of corn-starch with the same quantity of cold
water. Add 3/4 cupful of boiling water; stir and cook for 5 minutes. Brush
this over the top of the rolls, sprinkle with sugar. Return the rolls to
the oven and continue baking until the crust is browned.
POTATO YEAST ROLLS
Use the recipe for Parker House Rolls as a basic rule. In preparing the
sponge, use 2 cupfuls of dry mashed potatoes instead of flour. Decrease
the liquid to 1 cupful. Increase the quantity of salt to 1 tablespoonful.
When the sponge is light, add sufficient wheat flour to make the dough of
the proper consistency. Proceed as for plain wheat rolls.
Rye flour may be used instead of wheat in preparing these rolls.
CINNAMON BUNS
Use one half of the recipe for Parker House Rolls. After the dough has
risen, roll until 1/4 inch thick, and spread with the following:
1/2 cupful butter or butter and other fat softened
2 tablespoonfuls cinnamon
1 cupful currants or raisins
1 cupful brown sugar
Roll the dough as for Jelly Roll or for Fruit Rolls and cut into slices 1
inch thick. Place in well-oiled pans or muffin tins, with a cut surface
resting on the pan. When very light, bake in a moderate oven about 30
minutes. The buns may be basted with molasses or sugar, or with a milk and
sugar mixture (see Parker House Rolls). Add 1 teaspoonful of the
basting material to each bun 15 minutes before removing from the oven.
BISCUITS WITH PRUNE OR RAISIN FILLING
1 cupful milk
1 cupful water
2 tablespoonfuls sugar
1 teaspoonful salt
3 tablespoonfuls fat
1 to 3 eggs
2 cakes compressed yeast
1/4 cupful lukewarm water
Bread flour (about 7 cupfuls)
Heat the milk and water. Turn into a bowl and add the sugar, salt, and
fat. Let the mixture stand until it is lukewarm in temperature. Mix the
yeast with the lukewarm water and add it to the lukewarm milk mixture.
Break the egg; beat the white and yolk separately. Add the egg to the
other ingredients.
Through a sifter, add enough flour to knead. Knead and roll out on a
floured board until about 1 inch in thickness. Cut into rounds with a
biscuit cutter. Make a depression in the center of each biscuit, fill with
prunes or raisins prepared as directed below.
Place the biscuits on greased pans, let them rise (in a warm place) until
doubled in bulk; bake in a hot oven.
PRUNE OR RAISIN FILLING
1 pound dried prunes or 1 1/2 cupfuls seeded raisins
1 teaspoonful cinnamon
1/8 teaspoonful cloves
2 tablespoonfuls lemon juice
1/4 teaspoonful salt
Sugar
Soak the fruit in enough water to cover overnight or for several hours.
Cook as directed on until the fruit is tender and the water is almost
evaporated. If prunes are used, remove the stones. Add the spices, lemon
juice, and salt. Also add sugar "to taste."
QUESTIONS
Why should a sponge be made when eggs are to be added to the yeast
mixture?
What would be the disadvantage in adding them to a dough, after the dough
had stiffened?
What must be done to produce biscuits having much crust rather than little
crust?
What care should be taken in regulating the temperature of the oven when
baking Cinnamon Buns, especially if they are to be basted during baking?
How many times are Biscuits with Prune or Raisin Filling allowed to rise?
How does yeast bread made with one rising differ from that made with
several risings?
Why is it necessary to cook the fruit used for filling for biscuits until
the water is almost evaporated? What would be the effect on the biscuits
of much moisture in the filling?
RELATED WORK
LESSON CXXXIX
FOOD FOR GIRLS AND BOYS
THE YOUNG GIRL.--Adolescence is a period of great activity and growth.
Much physical development characterizes the years of youth.
During the time of rapid growth, it is very easy to acquire craving not
only for sweets, but for condiments and highly seasoned and spiced foods
and for foods of decided and contrasting flavor. As previously explained,
such foods used excessively are harmful. It is especially necessary that a
girl growing into womanhood use foods which furnish building and energy-
giving nutrients in sufficient quantity as well as materials to promote
growth.
Going without breakfast may be the cause of headaches, poorly prepared
lessons, and in some cases irritability or bad dispositions. When the
morning meal is omitted, an undue quantity of food is apt to be eaten at
noon. In many schools, work is resumed immediately or shortly after
luncheon. The digestion of a large quantity of hearty food interferes with
mental effort.
THE HUNGRY BOY belongs to the period of adolescence. It is perfectly
natural for the growing boy to be hungry. Indeed during the time from
twelve to seventeen years, more food is consumed by the average youth than
by an adult. If three meals a day are to satisfy the hungry boy, a
nourishing diet must be eaten. Concentrated, but easily digested foods,
such as eggs, cereals, meat, starchy and nitrogenous vegetables for
building and energy as well as foods which supply mineral matter such as
fruits and succulent vegetables, are needed.
The use of milk and cocoa rather than tea and coffee should be encouraged.
It is especially necessary that milk with its growth-promoting materials
and valuable proteins be included in the diet of a growing youth. If
coffee must be used, let it be cereal coffee.
For the boy who would "make the team" and excel in athletics the matter of
a proper food selection is most important. The athlete must give serious
consideration to his diet.
FOOD PLANS FOR GIRLS AND BOYS.--According to the table given on
previously, the diet of a girl from fourteen to seventeen should supply
Calories averaging 2400, while that of a boy of the same age should supply
Calories averaging 3400. [Footnote 110: The reason why the energy
requirements of a boy exceeds that of a girl of the adolescent period is
stated on previously.]
The following plans for a day's diet for the girl and boy of fourteen to
seventeen years are offered as suggestions for wholesome food
combinations:
FOODS APPROXIMATE CALORIES
Breakfast. Fruits, fresh or cooked 75-100
Cereal with Whole Milk and Sugar 200-250
Toast and Butter (2 to 3 slices) 300-450
Cocoa or Whole Milk 120-150
Luncheon. Cream Soup 150-175
Meat Substitute 200-300
Bread and Butter (1 to 2 slices) 150-300
Rice or Tapioca Pudding or Blanc Mange 150-200
Cocoa or Whole Milk 120-150
Dinner. Egg-dish or Meat 200-300
Starchy Vegetable or Cereal 100-125
Succulent Vegetable or Salad 50-150
Bread and Butter (1 to 2 slices) 150-300
Baked Custard or Ice Cream with
Chocolate Sauce 250-300
Cereal Coffee (with Sugar, and Top Milk) or
Whole Milk 125-150
---------
2340-3400
THE SCHOOL LUNCHEON.--Girls and boys of high school age invariably lunch
at school, or a luncheon is brought from home and eaten at school. If a
pupil buys his luncheon at school, hot, wholesome, nourishing foods such
as cream-soup vegetables, eggs, cereal puddings, cocoa, and milk should be
purchased. It is unfortunate if pastry and sweets are chosen to the
exclusion of the foods just mentioned.
In case the plainer foods are selected, it is a mistake for the pupil to
narrow his purchase to a very few foods such as meat, potatoes, and
pastry. Too often pupils get in the habit of choosing foods which furnish
too little variety in composition. Learning to like many different foods
is a characteristic one should strive to develop. When one abolishes food
prejudices and "eats everything" that is wholesome, the possibility of
securing a well-balanced meal to meet the needs of the body is increased.
LUNCHEON MENUS.--The quantity and kind of food that should be eaten at
luncheon depends largely upon the kind and quantity of foods eaten at
breakfast and dinner or supper. Some eat more breakfast than luncheon
while others follow the reverse plan. It has been found, however, that a
luncheon yielding from 750 to 1000 Calories furnishes adequate nutriment
for the average youth, provided of course the foods are well balanced in
composition. Suggestive luncheon menus for school girls and boys follow.
(The luncheon which is carried from home is discussed in Lesson CXLIX.)
FOOD CALORIES DERIVED TOTAL
FROM PROTEIN CALORIES
1 serving macaroni and cheese (1 cupful) 34.0 200.00
1 slice bread and butter 14.2 150.00
1 portion gingerbread (2 ounces) 14.0 200.00
1 medium baked apple with whole milk 6.8 128.00
1 serving cocoa (3/4 cupful) 16.1 118.40
---- ------
85.1 796.40
1 serving vegetable soup (1 cupful) 21.28 148.22
1 cheese and peanut sandwich 43.47 270.00
1 large orange 6.20 100.00
1 portion cake (2 ounces) 14.00 200.00
1 glass milk (7/8 cupful) 26.60 140.00
------ ------
111.55 858.22
1 serving cream of tomato soup (1 cupful) 25.07 178.4
3 soda crackers 9.4 100.0
1 ham sandwich 51.1 316.4
1 portion ice cream (1/8 quart) 7.66 199.2
1 large banana 5.3 100.0
1 glass milk (7/8 cupful) 26.6 140.0
------ ------
125.13 1034.0
QUESTIONS
Plan a week's series of school luncheons containing foods which may be
obtained at home or at school or at any other place where you eat your
luncheon. Calculate the total Calorific value of the menus. Also determine
the per cent of Calories derived from protein.
LESSON CXL
PLANNING A DAY'S DIET--COOKING AND SERVING A MEAL
Plan [Footnote 111: See Footnote 72] a day's diet containing the kinds of
foods suitable for you and other members of your class and furnishing
sufficient Calories to meet the energy-requirement of girls of your age.
(Follow the suggestions given in Lesson CV and CXXXIX.) Determine the per
cent of the total Calories produced by Calories derived from protein.
Compute the cost of the meal.
Cook and serve one of the meals of the day's diet. Follow the English or
family style of serving,--either with or without a maid.
LESSON CXLI
REVIEW: MEAL COOKING
MENU
Bread (or Raised Biscuits)
Cranberry Jelly (or Fruit Sauce)
See Lesson XIV for suggestions regarding the preparation of the lesson.
LESSON CXLII
HOME PROJECTS [Footnote 112: See Lesson IX.]
SUGGESTIONS FOR HOME WORK.--Bake yeast bread or raised biscuits at your
home at least once a week.
SUGGESTED AIMS: (1) To improve the quality of the bread. Score your
products each time you prepare them. By careful observation and by
consultation with your teacher, determine the cause of any undesirable
quality your breads may have and then strive at the next baking to correct
your mistakes.
(2) To compare homemade and baker's bread. Determine the weight and cost
of a loaf of homemade and baker's bread. Compute the cost per pound of
each. Compare the flavor and satisfying qualities of each. Consult other
members of your family regarding these two qualities. Name the advantages
and disadvantages of baking bread at home.
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