School and Home Cooking by Carlotta C. Greer Published: 1920

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DIVISION SEVEN

HEALTH AND GROWTH-PROMOTING FOODS,--RICH IN VITAMINES

LESSON LXXIX

VITAMINES--VEGETABLES OF DELICATE FLAVOR


VITAMINES.--In determining the proper diet for perfect nourishment,
scientists long since came to the conclusion that the body needed a
certain quantity of carbohydrates, fats, protein, ash, and water. They
were all agreed that all these foodstuffs needed to be represented in the
foods making up a day's diet. Scientists also found that these foodstuffs
must exist in a certain proportion in a day's food,--that there should be
enough of each of the foodstuffs to meet the needs of the body. A diet made
up of foods in which all the foodstuffs were represented in the proper
proportion was termed a balanced ration.

Investigations of recent years, however, show that these foodstuffs alone
do not afford perfect nourishment. Much valuable scientific work is being
done on the question of adequate diet. It is found that certain
substances contained in foods in small amounts are absolutely essential
in diet. When animals are fed foods containing only the foodstuffs
mentioned above and none of these other substances, they cease growing,
become diseased, and eventually die.

These materials so necessary to the growth and maintenance of animal life
are termed Vitamines by some authorities. There are three classes
of Vitamines, called Fat-soluble A, Water-soluble B, and
Water-soluble C. It is now believed that there is at least one more
vitamine.

Although vitamines exist in foods only in minute quantities it is
necessary to use foods containing all the kinds of vitamines to promote
growth and to keep in health.

Fat-soluble A, especially with certain minerals, is thought to prevent
rickets and a disease of the eye called xerophthalmia. During the war,
because of inadequate diet, many cases of these diseases developed in
Europe.

Water-soluble B is called the anti-neuritic vitamine because it is
necessary to prevent a disease called polyneuritis or beri-beri (see
Polished and Unpolished Rice).

Water-soluble C is called the anti-scorbutic vitamine because it is
necessary to prevent a disease called scurvy.

FOODS CONTAINING FAT-SOLUBLE A are milk, eggs, and leafy
vegetables. Leafy vegetables include: spinach, lettuce, celery tops,
beet tops, Swiss chard, collards, cabbage, Brussels sprouts, and onions.
Milk products, such as butter and cheese, and cod-liver oil also contain
fat-soluble A. It is also thought to be present in certain vegetables such
as carrots, which are not leafy vegetables. Not all fat foods contain fat-
soluble A. It does not exist in the vegetable oils.

It has been demonstrated that foods rich in fat-soluble A, especially
milk, eggs, and leafy vegetables, are most essential in diet. According to
McCollum, dry leaves contain 3 to 5 times as much total ash as do seeds;
the former are also especially rich in the important elements calcium,
sodium, and chlorine, in which the seed is poorest. Hence leafy vegetables
not only abound in the growth-promoting vitamine but in certain essential
minerals. Cereals, root vegetables, and meat need to be supplemented with
milk and leafy vegetables. Because milk, eggs, and leafy vegetables are so
valuable and essential in diet, these foods have been termed protective
foods. Fresh milk contains fat-soluble A and a small quantity of
water-soluble B and water-soluble C. Its value as a food has been
previously discussed. Doubtless the leafy vegetables are not as generally
and as constantly used as they should be. Root vegetables and cereals seem
to be a much more popular form of vegetable food. The pupil should realize
the importance of these foods and when possible explain their use in her
home. Learning to prepare leafy vegetables so as to retain their nutriment
and to make them appetizing would doubtless do much in promoting their
use.

FOODS CONTAINING WATER-SOLUBLE B.--Water-soluble B is more widely
distributed in foods than is fat-soluble A. It occurs for the most part,
however, in vegetable foods. Plants containing this vitamine include
seeds, root, stem, and leafy vegetables. Whole grains, legumes, spinach,
cabbage, potatoes, carrots, onions, turnips, beets, and tomatoes and all
other commonly used vegetables contain water-soluble B. It is thought that
the germ of whole grains, rather than the bran, furnishes water-soluble B.
Compressed yeast contains some of this vitamine, but none of the other
two.

FOODS CONTAINING WATER-SOLUBLE C include both animal and vegetable foods,
but fresh fruits and green vegetables contain the largest quantity. Orange
juice, lettuce, cabbage, and spinach are valuable sources of this
vitamine. Milk and meat contain only a very small quantity of water-
soluble C.

SAVING THE NUTRIMENT AND FLAVOR.--It was mentioned in Suggestions for
Cooking Fresh Vegetables that a saving of ash in vegetables meant a
saving of both nutriment and flavor. If vegetables of delicate flavor are
to be made tasty, it is especially necessary to lose none of the ash
constituents. Note that in the methods of cooking the vegetables of
delicate flavor in this lesson that either the vegetables are cooked in
such a way that no moisture needs to be drained from them, or the
vegetable stock drained from them is used in making sauce for the
vegetable. By these methods both nutriment and flavor are retained.

SPINACH

1 pound or 1/2 peck spinach
1/2 tablespoonful salt
1/8 teaspoonful pepper
2 tablespoonfuls butter

If the spinach is at all wilted, place it in cold water until it becomes
fresh and crisp. Cut off the roots, break the leaves apart, and drop them
in a pan of water. Wash well, and then lift them into a second pan of
water; wash again, and continue until no sand appears in the bottom of the
pan. Lift from the water, drain, and place in a granite utensil, and add
the seasoning. Steam until tender (usually about 30 minutes). Add the
butter, cut the leaves with a knife and fork. Turn into a hot dish and
serve at once.

Spinach is most pleasing if served with a few drops of vinegar or a
combination of oil and vinegar. If desired, the pepper may be omitted and
1 tablespoonful of sugar added. Spinach may also be garnished with slices
of hard-cooked eggs, using 2 eggs to 1/2 peck of spinach.

Spinach may be cooked directly over the flame, as follows: wash the
spinach as directed above. Then drain, and place in a saucepan or
casserole. Do not add water unless the spinach is old. Add the seasoning,
cover, and cook for 10 minutes, pressing down and turning over the spinach
several times during the cooking. Cut with a knife and fork in the
saucepan or casserole. Add the butter, and simmer for 5 minutes. Serve at
once.

SCALLOPED SPINACH WITH CHEESE

1 pound spinach
1 cupful thick White Sauce
1/2 cupful cheese, cut in pieces
2 to 3 hard-cooked eggs, sliced
2 cupfuls buttered bread crumbs

Wash the spinach and cook it by either of the methods given above. Season
it with 1/2 tablespoonful of salt.

Drain the moisture from the cooked spinach. Use this liquid combined with
milk for the liquid of the White Sauce. Season the sauce with 1/2
teaspoonful of salt and add the cheese to it. Stir the mixture until the
cheese is blended with the sauce.

Divide the spinach, sauce, and eggs into 2 portions and the bread crumbs
into 3 portions, as directed for Scalloped Corn. Place a layer of crumbs
in a baking-dish, add a layer of spinach, sauce, and eggs. Add another
layer of each material and finally the third layer of crumbs. Bake in a
moderate oven until the materials are heated and the crumbs browned. Serve
hot.

DRIED CELERY LEAVES [Footnote 58: The stems of celery from which the
leaves are cut, should be utilized. They may be used in a salad or cooked
and served with White Sauce as Creamed Celery. If the vegetable is cooked,
it should be steamed or cooked in a small quantity of boiling water. In
case the latter method is followed, the celery stock should be combined
with milk and used in the preparation of the White Sauce.]

Wash celery leaves and remove the stems. Place the leaves on a platter or
granite pan, cover with cheese-cloth, and set aside to dry. When perfectly
dry, crumble the leaves and place them in a covered jar. Use for flavoring
soups and stews.

QUESTIONS

In what kind of soil does spinach grow?

What is the advantage of using two pans in washing spinach?

What is the advantage of cooking in steam green vegetables of delicate
flavor?

If green vegetables are cooked in water, what is the advantage in using a
small, rather than a large quantity of water?

What is the price of spinach per pound or peck? How many persons does one
pound or peck serve?

What is the price of celery per bunch?

What vitamines are present in spinach and celery leaves and stems?




LESSON LXXX

VITAMINES--VEGETABLES OF STRONG FLAVOR


THE EFFECT OF COOKING AND DRYING VITAMINE-RICH FOODS.--Since vitamines are
so essential in food, the effect of cooking and drying upon the vitamine
content of a food needs to be considered. There has been some difference
of opinion regarding this matter. Indeed, the question of whether or not
vitamines of all vitamine-rich foods are destroyed by cooking and drying
has not been determined. It is thought, however, that fat-soluble A may be
destroyed in part by cooking at boiling temperature and that prolonged
cooking may almost entirely destroy it.

Water-soluble B is thought to be little affected by ordinary home cooking
processes. But when foods containing it are heated above boiling
temperature, as in commercial canning and cooking in the pressure cooker,
the vitamine is believed to be partially or completely destroyed. It is
thought the water-soluble B vitamine present in foods is destroyed by
cooking them in water to which baking soda or any alkali is added.

Water-soluble C is decidedly affected by heat. Vegetables cooked for even
twenty minutes at boiling temperature lose much of their usefulness in
preventing scurvy. It is thought, however, that very young carrots cooked
for a short time, and canned tomatoes, contain water-soluble C. Drying
also destroys to a great extent the anti-scorbutic effect of foods
containing water-soluble C. Most dried vegetables and fruits have been
found valueless in checking scurvy.

Since there is no question about the vitamine content of uncooked
vegetables, the use of salads containing lettuce and raw vegetables such
as cabbage and carrots should find favor. Spinach is a valuable food not
only because it

contains vitamines, but because it is rich in iron. Young beet tops so
often discarded contain too much valuable material to be wasted.

NUTRIMENT VERSUS FLAVOR.--If vegetables of strong flavor are cooked
carefully in a large quantity of boiling water (at least 4 quarts), a mild
flavor results, but much of the ash is lost. If vegetables are steamed
there is little loss of ash but the strong flavor is retained. In the
cooking of cabbage, for example, investigation has shown that almost four
times as much ash may be lost by boiling as by steaming.

In the cooking of such vegetables as cabbage and onions the question
arises: Is it better to steam them and thus lose little nutriment but
preserve the strong flavor; or to boil them in much water and thus lose
much nutriment but secure delicate flavor? If strong cabbage flavor is not
distasteful, steam it or cook it in a small quantity of water by all
means. If delicate cabbage flavor is much more pleasing, cook it in much
water. Onions have such a strong flavor that most housekeepers prefer to
sacrifice nutriment for flavor.

CREAMED CABBAGE (Cooked in Much Water)

A head of cabbage should be cut into quarters and placed in cold water. If
it is wilted, it should remain in the water until freshened. Cook the
cabbage uncovered from 15 to 25 minutes in a large quantity of boiling
water (1 teaspoonful of salt to I quart of water). The time depends upon
the age of the cabbage. Drain well. With the knife and fork cut the
cabbage in the saucepan. (Do not discard the core of young cabbage since
it contains valuable nutrients.) Mix with White Sauce, using two parts of
cabbage to one of White Sauce. Heat and serve (see Creamed and
Scalloped Vegetables).

Scalloped Cabbage may be prepared by placing creamed cabbage in a
baking-dish, covering with Buttered Crumbs and baking until the crumbs are
brown.

Instead of using White Sauce with the cabbage, butter (or substitute),
pepper, and more salt (if required) may be added. Use 1 tablespoonful of
butter (or substitute) to each pint of cabbage.

CABBAGE (COOKED IN LITTLE WATER)

Clean cabbage, then cut or chop both the leaves and core. Cook in a
small quantity of boiling water from 15 to 25 minutes. The small
quantity of stock which remains after cooking should be served with the
vegetable to which butter (or substitute) and seasonings are added.

The stock may also be drained from the cabbage and used in making White
Sauce in which the vegetable is served.

CREAMED CABBAGE (STEAMED)

Cut and clean cabbage as directed above. Place in a granite utensil and
steam until tender (usually about 45 minutes). Cut the leaves and add
White Sauce as directed above.

ONIONS (COOKED IN MUCH WATER)

1 pound onions
1/2 cupful milk
1 to 2 tablespoonfuls butter
1/2 teaspoonful salt
Pepper

Peel and wash the onions; then cook uncovered in a large quantity of
boiling salted water; change the water at the end of 5 minutes and again
in 10 minutes; cook until tender. Drain; add milk and seasonings and cook
until the milk is hot.

NOTE.--It is advisable to save the water drained from onions, boil it
down, and use it in soups, stews, or hash for flavor.

Onions may also be served with White Sauce, or they may be scalloped,
i.e. cut into quarters, placed in a baking-dish, covered

with White Sauce and Buttered Crumbs, and then browned in the oven.

The stain and odor may be kept from the hands if onions are held under
water when peeled.

If onions are cooked uncovered in a large quantity of gently boiling
water in a well-ventilated kitchen, not much odor is noticed. The
fireless cooker, however, provides satisfactory means of cooking onions
without the disagreeable odor (see Lesson XXII). Place the onions in a
large quantity of water and boil for 5 minutes. Then cook in the fireless
cooker from 2 to 8 hours, according to the size and the age of the onions,
and the type of cooker.

QUESTIONS

Compare the three methods of cooking cabbage given in this lesson. State
the advantages and disadvantages of each.

Why should the core or thick stem of cabbage be used as food?

What is the price per pound of cabbage? What is the weight of one cabbage
of average size? Give suggestions for selecting a cabbage.

Why should onions be peeled under water?

What is the purpose of changing the water twice in cooking onions?

Why is it advisable to save the water drained from onions and use it in
soups and other foods?

What is the price per pound of onions? How many persons will one pound of
onions serve?




LESSON LXXXI

SALADS (A)


PREPARATION OF A SALAD.--A well-prepared salad is a good food. It is
necessary, however, to prepare it so that it may be pleasing in appearance
as well as in taste. The green vegetables used for salads should be crisp,
cold, and dry when served. If several food materials are used, the flavors
should blend. Have the salad dressing well seasoned, and its ingredients
well proportioned. Add the dressing to a salad just before serving.

LETTUCE FOR SALAD

Either leaf or head lettuce forms a part of almost all salads. It is often
used as a bed for a salad, or as a border. For the latter purpose, leaf
lettuce should be used and cut into strips with the scissors. Keep lettuce
in a cold place; separate the leaves, and place them in cold water until
crisp and fresh. Wash and look over carefully to see that no insects cling
to them. Shake the water from the leaves or place them in a cloth bag or a
wire basket. Then place the bag or basket in the refrigerator to drain.
The leaves may also be dried with a towel.

Lettuce served with French Dressing makes a plain but pleasing salad. When
lettuce is used as a bed or border for a salad, it should be eaten and not
left to be turned into the garbage can.

FRENCH DRESSING

Clove of garlic or
Slice of onion
1 teaspoonful salt
6 tablespoonfuls salad oil
half teaspoonful paprika
2 tablespoonfuls vinegar or lemon juice

Rub a bowl with the clove of garlic or slice of onion. Add the remainder
of the ingredients, and stir until well blended. More vinegar or lemon
juice may be used, if desired. Chopped parsley or mint may be added.

Some find it convenient to put the materials for French Dressing in a
bottle or jar and mix the ingredients by shaking the bottle.

For Fruit Salads, the addition of 1 tablespoonful of sugar and 1
teaspoonful of lemon juice to the French Dressing recipe above makes a
pleasing flavor. Celery salt is thought by some to improve the flavor.
From a quarter to a half teaspoonful may be added.

COLESLAW

3 cupfuls shredded cabbage
1/2 teaspoonful salt
1/2 teaspoonful mustard
Cayenne
1 teaspoonful sugar
1 egg or 2 egg yolks
1/2 cupful milk
2 teaspoonfuls butter or substitute
1/4 cupful vinegar

Heat the milk in a double boiler. Beat the eggs, add the dry ingredients.
Then add the milk to them. Return the mixture to the double boiler and
cook as a custard (see Soft Custard). Remove from the hot water,
add the fat and vinegar, and at once strain over the cabbage. Set
aside to cool. Serve cold.

CARROT AND CABBAGE SALAD

1 medium-sized carrot
2 cupfuls cabbage
1/2 cupful roasted peanuts
French or Cream Salad Dressing

Clean and scrape the carrot. Wash the cabbage. Put the carrot (uncooked),
cabbage, and peanuts through the food chopper. Mix with French or Cream
Salad Dressing. Add more seasoning if necessary. Serve at once.

QUESTIONS

Explain why it is necessary to dry the salad materials before adding the
salad dressing.

Give at least three different vegetable mixtures that would be palatable
and pleasing if served with French Dressing.

How is cabbage cleaned? How should it be cut for salad?

When is the dressing usually added to salads? When is the dressing added
to the Coleslaw? Give the reason for this exception.

What is the purpose of the egg in this salad dressing? What could be
substituted for the egg? Give the method of preparation if this
substitution were made.

What is the price per pound of leaf lettuce? Of head lettuce per pound or
per head? What is the average number of leaves in a pound?

What materials in Carrot and Cabbage Salad contain vitamines? State the
kind of vitamine present in each material.




LESSON LXXXII

SALADS (B)


STUFFED EGGS

Cut hard-cooked eggs into halves crosswise. Remove the yolks, mash them,
and for each egg add the following ingredients:

1 tablespoonful chopped chicken, ham, or other meat
Dash salt
1 teaspoonful vegetable oil or melted butter
6 drops vinegar
1/8 teaspoonful mustard
Cayenne

Mix the ingredients. Refill the whites with the yolk mixture. Serve the
stuffed eggs on lettuce leaves.

The chopped chicken or meat may be omitted from the egg mixture, or a
little chopped pickle or olive or cheese may be used instead of the meat.
Salad dressing may be served with Stuffed Eggs.

CREAM SALAD DRESSING

3 tablespoonfuls butter or substitute
4 tablespoonfuls flour
2 tablespoonfuls sugar
Pepper
1 to 2 eggs
l 1/2 teaspoonfuls salt
1/2 teaspoonful mustard
1 1/2 cupfuls milk (sweet or sour)
1/2 cupful vinegar

Make a sauce of the fat, flour, and milk. Beat the eggs, add the
seasonings. Add the first mixture gradually to the egg mixture and cook
over hot water as a custard (see Soft Custard). Add the vinegar,
strain. Cool before serving.

Less mustard may be used, if desired.

BANANA SALAD

Peel and scrape bananas. Place them on lettuce leaves or surround with a
border of shredded lettuce. Cover with Cream Salad or Mayonnaise Dressing
and sprinkle chopped peanuts or California walnuts over them. Serve at
once.

Banana Salad may be varied by serving it with Cream Salad Dressing to
which peanut butter is added,--(1/2 cupful salad dressing and 1/4 cupful
peanut butter). Do not use the chopped peanuts with this combination. A
mixture of sliced apples and bananas served with the peanut butter
dressing makes a pleasing salad.

QUESTIONS

Name the food materials contained in the above recipes which contain
vitamines. What kind of vitamines does each contain?

Give two methods of hard-cooking eggs (see Hard-cooked Eggs).

In Stuffed Eggs what meats could be substituted for chopped chicken or
ham?

What material could be substituted for one of the eggs in Cream Salad
Dressing?

If yolks of eggs are used in Cream Salad Dressing, how many should be
substituted for two whole eggs?

Why should bananas be scraped?

Why should they be served at once after preparing?




LESSON LXXXIII

CLASSIFICATION OF THE FOODSTUFFS


Substances that nourish the body may be classified as follows:

/ (a) Starch
/ Carbohydrates \ (b) Sugar
Energy Givers | Fats
\ Protein

[Footnote 59: Carbohydrates also include cellulose. But because cellulose
does not yield any appreciable amount of energy, it is not listed with
starch and sugar.]

/ Complete Proteins
/ Protein
Body Builders \ Incomplete Proteins
\ Ash

/ Ash
Body Regulators | Water / (a) Fat-soluble A
\ Vitamines | (b) Water-soluble B
\ (c) Water-soluble C

[Footnote 60: "So little is known regarding the chemical composition of
vitamines that it is difficult to classify them. Since the three food
essentials termed as fat-soluble A, water-soluble B, and water-soluble C
are individual substances and very different in character, it may be that
they will be classified later as three separate foodstuffs. It could then
be said that there are eight foodstuffs."]

Make lists of foods rich in:

(1) Water. (2) Ash. (3) Carbohydrates. Subdivide foods rich in
carbohydrates, into foods rich in (a) sugar, (b) starch,
(c) cellulose (i.e. bulky foods). (4) Fats. (5) Protein.
Indicate those foods that contain complete proteins and those that
contain incomplete proteins. (6) Vitamines. Subdivide foods rich in
vitamines into foods rich in fat-soluble A, water-soluble B, water-soluble
C.

Explain why certain foods are contained in two or more lists.




RELATED WORK

LESSON LXXXIV

SELECTING FOOD


MARKETING VERSUS TELEPHONING.--Visits to food markets or grocery
stores are most essential, especially if one is learning to buy. It is
first necessary to find desirable market places or stores,--those that are
clean and reliable. Screened windows and doors, and adequate bins, boxes,
jars, or other receptacles for storing foods are necessary in keeping
foods clean. After one has found desirable places for marketing, it is
well to become acquainted with desirable brands of staple canned or
package goods. After this knowledge is gained such foods may be ordered by
telephone, or by messenger with satisfaction.

But no matter how experienced the buyer, it is more satisfactory to select
at markets perishable goods such as meat, fish, fruits, and vegetables
that wilt readily. In certain cases where the housekeeper has such
obligations or so many duties that a personal visit to markets is
impossible, food must be purchased by telephone or messenger. Such a
procedure, however, is usually followed at the sacrifice of economy and
satisfaction in buying.

FRESH VERSUS CANNED FOODS.--Fresh foods of good quality are
generally more desirable both from the standpoint of flavor and nutriment
than canned goods. When, however, fresh foods are unseasonable, their
price may greatly exceed that of canned foods. A good rule to follow is to
buy fresh foods when they are in season and the canned ones when fresh
foods of reasonable price cannot be secured. The practice of buying
perishable foods, especially fruits, when they are abundant and canning
them for later use is thrifty.

To buy factory-canned fruits and vegetables when fresh winter fruits, such
as cranberries, oranges, and apples, and root vegetables may be purchased
is questionable both from the standpoint of economy and nutriment. It is
often more economical to purchase dried rather than canned fruits. The
former usually contain more food value per pound.

BULK VERSUS PACKAGE GOODS.--Time spent in placing and sealing foods
in packages and the cost of the containers make the price of package foods
exceed those sold in bulk. Moreover, large packages usually cost more
proportionately than small ones. On the other hand, package foods may be
cleaner, require less handling, and are often much more inviting because
of their attractive wrapping. It does not follow, however, that all foods
sold in containers are cleaner than those sold in bulk. Unsanitary
conditions sometimes prevail at factories where the foods are packed. It
is a safe rule to buy in package form only those foods which cannot be
washed or sterilized by cooking.

UNCOOKED VERSUS COOKED FOODS.--Not only breads, cakes, certain
cereals, and canned goods may be purchased ready cooked, but other foods,
such as salads and puddings, may be bought in certain markets and stores.
Such foods are much higher in price than those of equal quality prepared
at home. The cost of labor, fuel, and "overhead expense" as well as of
materials must be paid for by the purchaser. Unless one is engaged in
business other than housekeeping or one's housekeeping duties are too
arduous it is generally not wise to make a practice of buying cooked
foods.

LARGE VERSUS SMALL QUANTITIES.--It is usually wasteful to purchase
perishable foods in large quantities. Fresh meats, perishable fruits such
as berries, and green vegetables should be purchased only in quantities
sufficient for immediate use. It is sometimes economical, as far as fuel
and time are concerned, to buy enough fresh meat for two days'
consumption, provided all of it can be cooked on the first day, and then
used cold or merely reheated on the second day.

Unless storage space is limited, flour should not be purchased in less
than 25 pound sacks. In less quantity than this it usually costs more per
pound. It is wise for small families, however, to purchase flour and other
grains in smaller quantities in the summer time since weevils may infest
such food materials.

When a non-perishable food such as sugar, or any of the grains, sells for
a fractional sum per pound, it is economical to buy several pounds so as
not to add to the cost per pound. It is wiser, for example, to buy 2
pounds of dried beans at 12 1/2 cents per pound than one pound at 13
cents.

Semi-perishable foods such as eggs and fats can usually be purchased with
satisfaction in quantities sufficient for a week. They should, of course,
be stored in a cool place. Many persons find it economical to buy eggs in
large quantities in the summer time and pack them in water glass for
winter use.

Root vegetables and canned goods are cheaper when bought by the bushel and
case. There must, however, be cool, dry storage space to make the purchase
of the former in large quantities practical.

It is impossible to purchase certain foods for small families in small
enough quantities for immediate consumption. A can of molasses, for
example, is usually more than enough for use at one time. When this is the
case, the greatest care should be exercised to store such foods carefully
and to utilize them before they spoil.

Cooperative buying usually means a saving. Such foods as flour, potatoes,
dried vegetables, sugar, apples, and dried fruits may be purchased by the
barrel, box, or other measure. If several families jointly purchase such
quantities of foods, the expense is reduced. It is also of advantage to
buy from the producer. The middle man's profit is thus eliminated.




LESSON LXXXV

COOKING AND SERVING A LUNCHEON OR SUPPER


Cook and serve a luncheon or supper. The following menu is suggested:

Cream of Pea Soup--Croutons
Macaroni and Cheese
Lettuce Salad
Bread and Butter
Oatmeal Cookies Tea

Follow the English or family style of serving. Serve the luncheon or
supper without a maid. Calculate the cost of the meal per person.




LESSON LXXXVI

REVIEW: MEAL COOKING


MENU

Chopped Steak
Boiled or Steamed Potato
Coleslaw
Tea

See Lesson XIV for suggestions regarding the preparation of the lesson.




LESSON LXXXVII

HOME PROJECTS I [Footnote 61: See Lesson IX]


SUGGESTIONS FOR HOME WORK.--Prepare salads or other foods containing leafy
vegetables at least twice a week.

Calculate the quantity of milk used by each member of your household.

SUGGESTED AIMS:

(1) To prepare salads which are both pleasing in appearance and tasty.
(Make sure that they are properly seasoned.)

(2) To vary either the materials used in salad-making or the method of
serving and preparing the same salad materials.

(3) If the vegetable is cooked, to prepare it in such a way that no
nutriment is lost.

(4) To compare the quantity of milk used by each member of the family with
the quantities suggested at the top of.

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