Food And Health: An Elementary Textbook Of Home Making | by Helen Kinne, Anna M. Cooley
This volume, like its companion, Clothing and Health, is intended for use in the elementary schools in those sections of the country where the home life is of the type described. It is hoped that both volumes will be used by the home people as well as by the school children. This volume treats largely of food problems, including something of raising food and of selling it, in addition to the preparation of food at school and at home. Such topics as the water supply, disposal of waste, and other sanitary matters are woven in with the lessons on nutrition and cookery. There are a number of simple recipes, all of which have been carefully tested, and some of which have been taken from Foods and Household Management, Kinne-Cooley.
| Title | Food And Health: An Elementary Textbook Of Home Making |
| Author | Helen Kinne, Anna M. Cooley |
| Publisher | The Macmillan Company |
| Year | 1916 |
| Copyright | 1916, The Macmillan Company |
| Amazon | Food And Health: An Elementary Textbook Of Home Making |
Food And Health- An Elementary Textbook Of Home Making By Helen Kinne Professor Of Household Arts Education, Teachers College Columbia University, Author Of Food And Household Management And Shelter And Clothin...
- Preface
- This volume, like its companion, Clothing and Health, is intended for use in the elementary schools in those sections of the country where the home life is of the type described. It is hoped that both...
- Chapter I. Introductory
- What are some of the important facts about food and sanitation that a girl may learn, useful to herself and in her home? When the cool weather of autumn comes again, Marjorie Allen and her friends ...
- Lesson I. Proper Foods For The School Luncheon
- What are some of the foods that make a proper school luncheon? Can we prepare any of them at school? Luncheon is an interesting part of the school program, is it not? especially when it is a good o...
- Lesson 2. Water And Fruit Beverage
- What can we prepare to drink at school in addition to water, on warm days in fall and spring? Let us think about some of the ways of making agreeable cool and hot beverages. Fruit juices with wa...
- Lesson 3. Cocoa For The School Luncheon
- Cocoa is easy to prepare for the school luncheon on the cold days of winter. What is the value of this and of other hot beverages; and what are some of the important things to think about in cooking t...
- Cocoa
- What to use.1 Cocoa, sugar, water, milk. How much to take. Equal parts of water and milk. 8 tea-spoonfuls of powdered cocoa to a quart of liquid. The same amount of sugar as of cocoa. Utensils. ...
- Lesson 4. The Value Of Milk As A Food How Can We Use Milk For The School Lunches?
- A glass of cool, clean milk is one of the best possible foods for luncheon at school. Sip milk very slowly; for, if you gulp it down, you may have indigestion. Carry it to school in a clean bottle, an...
- Renneted Milk, Or Junket
- What. Milk, sugar, a flavoring, rennet tablets (bought at the grocer's). The flavoring may be vanilla, or nutmeg, or cocoa dissolved in the milk. How much. 1 quart of milk 1 cup of sugar 1 teaspoonful...
- Cheese From Sour Milk
- What. A pan, or dish, of soured milk that is firm. Salt is enough to add, but a little butter or cream improves it. How much. This cheese can be made without measurements, and salted to taste. U...
- Lesson 5. Bread A Staple Food
- Bread is a staple food for the school luncheon and for all meals. If you cannot make it at school, make it at home and have a bread contest at school. How can we plan for this bread contest? One da...
- Hear What The Scientists Say
- What does bread contain? Bread made from white flour contains all the stuffs necessary in food. If you should make a list of what the bread contains and compare this with a list that shows the diff...
- Lesson 6. Making Bread How Shall We Make Bread For The Contest?
- What kind of flour shall we buy? In order to make the bread contest exact and fair to all, the loaves should be made from the same kind of flour. Different brands of flour make different kinds of brea...
- A Simple Rule For White Bread
- What. The materials have already been given. How much. I part of liquid to 3 of flour, or 1 cup of liquid to 3 of flour, for a loaf. The quantity of liquid varies because flour differs. You have to...
- Baking. The Baking Of Bread Is An Art
- It needs a steady oven, not too hot. Test it by a piece of paper that should turn a golden brown in 15 minutes. Some day, when we all have oven thermometers, we shall be baking our bread at 3800 F. ...
- Lesson 7. Dishes For A School Luncheon
- What else may we have for the school luncheon? What is the difference between luncheon and other meals? The Pleasant Valley Luncheon Club found it necessary to have a small committee each week to m...
- Breakfast, Dinner, Luncheon, Supper, All Are Meals. How Do They Differ?
- You have heard of light and heavy meals, have you not? When Marjorie Allen told her father that Miss Travers said in one of her lectures that bread and milk and baked apples would be good for a farmer...
- Lesson 8. A Picnic Luncheon. What New Can We Have For A Picnic Luncheon?
- The Luncheon Club asked Miss James if she would not go with them some pleasant Saturday for a picnic on the shores of a beautiful pond at the head of Pleasant Valley. This sheet of water had been s...
- Luncheon Recipes
- Creamed Codfish Soak the salted fish in cold water. Pull it apart with knife and fork. Put it in a saucepan of cold water, allow the water to heat slowly, and stop the heating just before the water...
- Luncheon Recipes. Continued
- Having Fish Fresh Fish spoils very easily. If we live far away from the seacoast, unless we happen to be near ponds or rivers, it is better for us to use canned or smoked fish than fish that has be...
- Lesson 9. Preparing Supper How May We Help In Preparing Supper?
- Supper is one of the pleasantest meals of the day, because the hardest work is over for all, and there seems to be more time for the family to chat pleasantly, without a feeling of hurry. In summer th...
- Preparing Supper How May We Help In Preparing Supper? Continued
- How can we help at the table? When we wait on ourselves, this should be done pleasantly and all should take a share, each person helping to serve one or more dishes. The Allen children take turns as w...
- Lesson 10. Dishes Suitable For Supper. What Shall We Have For Supper?
- As supper comes late in the day, we want, when we can, to choose those foods that will need little cooking; and thus we make as little work as possible. We have to remember, too, the time of year, for...
- Baked-Bean Loaf
- What and how much. 1 pint cold baked beans 1 egg, beaten 1 cupful bread crumbs Salt and pepper 1 tablespoonful finely minced onion 2 tablespoonfuls tomato catsup How to make. Combine the i...
- Cheese Toast
- What. Skim milk, slices of stale bread 1/2 inch thick, salt, an egg, cheese, cut thin or grated. How much. Enough slices for the family. Utensils. A flat dish, a frying pan, a bread knife or gri...
- How Shall We Make A Scalloped Dish?
- This is not the kind of dish where exact measures are needed. You need enough material to fill a baking dish large enough for your family. Use what you have on hand. Suppose you find in the pantry som...
- Meat With Rice Or Potato
- If there is cold boiled rice or cold mashed potato on hand, use either in place of the bread. Or, if the cold potatoes are whole, slice the potatoes, chop the meat, and make every other layer of those...
- Lesson II. Other Supper Dishes
- A salad is a palatable supper dish. What is the best way to make tea? Marjorie Allen often makes a potato salad, one of her father's favorite dishes, and varies it by using other cold vegetables an...
- Lesson II. Other Supper Dishes. Continued
- Making Tea How much. 1 teaspoonful tea for each person, and I for the pot; and about I cup of water to each teaspoonful of tea. Utensils. An earthen pot, measuring cup, teaspoon, strainer. Sometime...
- Lesson 12. The Canning Of Fruit And Vegetables
- We may have fresh fruit and berries and sometimes vegetables for supper in summer and autumn; but in winter and spring we depend upon canned and dried foods. What preserving can a girl do at home and ...
- Canning Apparatus
- Scales Quart measure A preserving kettle of good enamel ware Plated knives Large spoon of enamel or wood Tablespoon and table fork Pint and quart cans with glass tops fastened by spr...
- Canning Methods
- Method 1. (Material cooked before it is put into the can.) This is a good method for berries, and for fruit that will be served as a sauce. Proceed in the preparation and finishing according to the ge...
- Preserving Methods
- (A good method for peaches, apricots, and quinces.) Select firm and handsome fruit and prepare it carefully. Allow a pound of sugar to a pound of fruit. (What is the measure of a pound of sugar?) Plac...
- Making Jam And Fruit Butter
- This is economical and very easy. It is nothing more than a fruit sauce, with a larger amount of sugar than usual to preserve it. Soft and somewhat imperfect fruit may be used. For jam proper allow...
- Jelly Making
- Fruit contains a substance known as pectin, one of the carbohydrates, that jellies the fruit juice when the water in the juice is partially evaporated. Sugar helps in jellying, but no amount of sugar ...
- Pickling
- Pickles are not desirable in the diet. If acid is craved, it is much wiser to secure it from fresh fruits and from lemon juice. If a relish is wanted, here is a simple one: Chili Sauce What and ...
- Tomato Catsup
- Select only ripe tomatoes for catsup, wash but do not peel, cut out green cores and bad places, quarter, measure, and place in open-top, porcelain-lined or agate vessel over stove. For every gallon of...
- Canning Vegetables
- To can string beans select beans that are young and tender, and have few strings. The Green Pod Stringless is a good variety. The trade likes a green bean about the size of a rat tail. Indeed, canners...
- Lesson 13. Value Of Fruit In A Diet
- We often think of fruit as a pleasant thing to eat; but we do not realize that it is a food needed to keep the body in health, and that we should use it every day. In what other ways may fruit be prep...
- Lesson 13. Value Of Fruit In A Diet. Continued
- Foamy Sauce What and how much. Butter Powdered sugar Egg Vanilla 2 tablespoonfuls I cup 1 teaspoonful How to make. Cream the butter. Add gradually the sugar, the egg well beaten, and va...
- Directions For Dried Fruit
- 1. Wash the fruit. 2. Soak it for several hours - perhaps overnight - to replace the water which was dried out. 3. Cook it very slowly in a stew pan or in a slow oven, for several hours. 4. U...
- Apple Scallop, Or Brown Betty
- What and how much. Bread crumbs and a little butter Tart cooking apples, enough to fill a dish Sugar Cinnamon A little water How to make. Make a layer of crumbs in a baking dish, and...
- Lesson 14. Value Of Potatoes As Food
- Warmed-over potatoes are one of the best supper dishes. Potatoes, either freshly cooked or served a second time, are good for any meal. How shall we have potatoes for supper? Americans are said to ...
- 1. Baked Potatoes
- 1. (The best method for new potatoes.) Select those of even size. When scrubbed, place them in a shallow pan or upon the rack of the oven. The oven should be hot. The length of time depends upon the s...
- 2. Boiled Potatoes
- Have enough boiling water to cover the potatoes. Put the potatoes of uniform size into the kettle, one at a time, that the boiling may not stop. Allow a gentle boiling to continue until the potatoes a...
- 3. Mashed Potato
- Mashed potato can be very poor when wet and lumpy. Do not use new, poor, or very old potatoes. See that the boiled potatoes are as dry as can be with every particle of water steamed away. Mash thoroug...
- 4. Scalloped Potato
- Scalloped potato is a good supper dish. Wash, pare, and slice the potatoes in 1/4 inch pieces. Grease an earthen or enameled baking dish. Cover the bottom of the dish with a layer of the slices, sp...
- 5. Creamed Potato
- Here is an easy way. Chop cold baked or boiled potatoes with the chopper. Allow 1 tablespoonful of butter to 1 pint of chopped potato. Melt the butter in a saucepan. Stir in the potatoes. Shake from t...
- 6. Potatoes Warmed Over In Fat
- This is an old-fashioned way and a good one. Have only a little fat in the frying pan; and that very hot. The slices of potato will become brown as you turn them from side to side. ...
- 7. Hashed Brown Potato
- This is a delicious way to warm up cold potatoes. Chop the potatoes. To a quart of chopped potato add a tablespoon-ful of flour. Heat a frying pan and melt in it two tablespoon-fuls of beef fat. Stir ...
- Lesson 15. Griddlecakes And Sweet Cake
- Are griddlecakes and sweet cake wholesome for supper and other meals? The quick breads are convenient for any meal when there is time enough to bake them; especially in cold weather, when there is ...
- Mixed Spices For A Cake
- Cloves and allspice Mace and nutmeg Cinnamon 1/2 teaspoonful each I teaspoonful each 3 teaspoonfuls Remarks. This is the table that Miss James showed the class how to use in their notebooks. You...
- Soft Honey Cakes
- What and how much. Butter Honey Egg Sour milk Soda Cinnamon Ginger Flour 1/2 cup 1 cup 1/2 cup 1 teaspoonful 1/2 teaspoonful 1/2 teaspoonful 4 cups How to mak...
- Lesson 16. Clearing Up
- Have you ever wished at the end of a meal for a good fairy like one of those in the stories who waves a wand: Presto - and table and dishes vanish? Can clearing up after supper be made pleasant? ...
- Can We Not Save Some Time And Trouble?
- Yes, indeed. Barbara Oakes reported a cleaning-up game, where the children divided the work so there was something for No. 1, No. 2, No. 3 to do, taking turns at different times. Barbara said that one...
- Lesson 17. Suitable Breakfast Dishes What Do We Like For Breakfast?
- When the Pleasant Valley cooking class began to ask this question, there were so many different answers that the chairman of the luncheon committee for the week was glad that they were not having brea...
- Breakfast Plans
- Fruit Toast Beverage II Fruit Cereal Toast Beverage III Fruit Meat Toast Beverage IV Fruit Cereal Meat Toast Beverage Fruit Cereal Meat Another hot dish ...
- Corned-Beef Hash
- What. Cold corned beef, and cold boiled or baked potatoes. How much. Equal amounts of both and enough to fill the large frying pan, or spider, as it is sometimes called, if that is enough for you...
- Fish Hash
- What. Salt codfish, raw potato; fish shredded, and potato cut into small pieces. I or 2 eggs. How much. Equal parts of the two : 2 cups of codfish, and 2 cups of potato. I egg will make a good dish...
- Creamed Dried Beef
- Do you ever smoke beef on your farm? You are fortunate, if you do. What. Dried beef sliced, milk or skimmed milk, beef fat, flour. How much. Enough beef to nearly fill the frying pan. 2 tablespo...
- "Frizzled" Beef With Egg
- How to make. Do everything as you did with the creamed dried beef, through stirring in the fat. Then add 2 or 3 beaten eggs; stir very fast, - scramble, in fact, - until the egg is cooked; then serve ...
- Boiled Coffee
- What. Ground coffee, water, cold or boiling, white of egg or eggshell for boiled coffee. The coffee should be ground to medium fineness for boiled coffee; to a finer powder for the percolated and drip...
- Drip Coffee
- How to make. In this method the coffee is put in the upper part of the pot, and the water passes slowly through, collecting below in the pot from which it is served. Stand the lower part of the pot in...
- Lesson 18. Breakfast Cereals Why Are Breakfast Cereals A Valuable Food?
- It is our custom to use a cereal1 for breakfast, more often than at other meals. For this reason the name breakfast food' is sometimes given to ground cereals. If we have learned to like these grain...
- Cooking Cereals
- What and how much. 1 part, by measure, of flaked cereal to 2 or 3 of water. 1 part granular cereal to 3 or 4 of water. 1 cup of dry cereal will serve three or four people. Samp, cracked wheat, and coa...
- The Uses Of Cold Cereal
- Never throw away cooked cereals. The cold cereal is useful in many ways. (a) Mold in small cups with dates or other fruit, and serve with sugar and cream for supper, - or for luncheon at school. ...
- Corn Or Indian Meal Mush
- How to cook. This is cooked by the same method as the other cereals, except that the amount of water is larger and the first boiling should continue longer. The meal must be scattered slowly into the ...
- Boiled Rice
- Rice may be cooked in the double boiler by the same method as other cereals, by allowing 1 part of rice to 3 of water. The rice should be well washed in cold water. It will cook in from three quart...
- Lesson 19. The Value Of Eggs As A Food
- What is there for you to learn about selling eggs and about using them at home? It may be that you help your mother in raising poultry, and sell the eggs; and, of course, you have enough for home u...
- Whipped Eggs
- What and how much. 1 egg 1 teaspoonful of sugar a shake of salt some flavoring 3/4 cup of milk How to make. Beat the yolk and white separately. Add to the yolk a teaspoonful of sugar, a sh...
- Boiled Eggs
- Put one egg at a time from a tablespoon into boiling water. Allow the water to boil for three or four minutes, depending upon the preference of those served. Remove the eggs, and serve at once. The...
- Poached Eggs
- Make ready a frying pan by setting muffin rings in it and filling it about half full of gently simmering water, with a teaspoonful of salt dissolved in it. Break the eggs one at a time into a saucer, ...
- Baked Eggs
- This has already been suggested with chopped meat. The eggs can be baked with bread crumbs only, in a buttered baking dish with crumbs underneath and above. Sprinkle on some grated cheese before bakin...
- Lesson 20. Quick Breads How Can We Make And Serve Quick Breads?
- Quick breads may be mixed and baked the day before, and warmed over for breakfast. Quick breads take less time in the making than yeast bread. Then, too, we like a change in our bread foods. Moll...
- Old-Fashioned Rhode Island Johnnycakes
- What. White (or yellow) corn meal, boiling water, and salt. How much. Mrs. Stark says that it is of no use to try to give exact measures, because different kinds of meal take up different quantitie...
- The Griddle Was Hot And Greased With Beef Fat
- Mrs. Stark dropped a large spoonful at a time upon the hot griddle, and with a knife made each cake into a smooth oval about 1/2 inch thick. She let the cakes brown on one side and then on the other. ...
- Popovers Or Puffovers
- What and how much. Flour Milk Eggs1 Salt 1 pint 1 pint 1/2 teaspoonful 1 Some rules give two eggs only. Utensils. For baking, heavy earthen cups, hot and greased. How to make. Sift toge...
- Muffins
- What and how much. Flour Baking powder Salt Eggs Milk Butter or butter substitute Sugar, if desired 1 pint 3 teaspoonfuls 1/2 teaspoonful 2 or 1 1 cup I tablespo...
- Lesson 21. The Kitchen
- How can we make the kitchen comfortable and pretty, pleasant to work in for breakfast, dinner, or supper? One warm, pleasant day, when the girls' club had its meeting at Marjorie Allen's home, one ...
- Lesson 21. The Kitchen. Continued
- Cooking utensils. For good work you need a few well-selected utensils. Enameled ware and aluminum are among the more expensive kinds, but both are serviceable. Steel or iron are materials that wear we...
- Lesson 22. Menus For Dinner How Does Dinner Differ From The Other Meals?
- Everybody eats more at dinner, was the answer to this question given by one member of the household arts class in the Pleasant Valley School. This may not be true always, but it is true that we usua...
- Lesson 23. Meat As Food What Shall We Do About Meat?
- The price of meat has risen so much in the last few years that this is an important question for everybody, both in the city and country. Mr. Allen decided to study very carefully the raising of me...
- Two Experiments With Meat
- Experiment A Chop finely a small piece of meat, squeeze out the juice with a lemon squeezer, and heat this juice in a saucepan. Notice a whitish substance that results. This is meat albumin that is...
- Corning Beef
- What. 100 lb. of solid meat with the bone out 11/4 lb. saltpeter 25 lb. of salt 6-8 oz. of onion, chopped fine 1 This recipe is due to the courtesy of a southern butcher. In the original rule garli...
- Boiled Ham
- Ham is one of the smoked meats. A leg of ham makes an excellent dinner, and the left-over pieces can be used to the very last scrap. Soak the ham overnight, trim, wash off, and put to soak again. M...
- Broiling Tender Chops And Steak
- Never spoil your tender meat by frying it hard with a large amount of fat. Broiling over coals. Wipe meat with a damp cloth. If a wood or coal stove is used, have a bed of glowing coals ready. If g...
- Lesson 24. Fresh Vegetables
- How may we have fresh vegetables and use them to best advantage? It is always a happy moment with Marjorie Allen and her brothers and sisters when the first crisp heads of lettuce, tender green pea...
- Stewed Celery
- (A green vegetable.) Stalks of celery, too tough or coarse for serving uncooked, are delicious when stewed. The process is simple. Wash, scrape, and cut the stalks crosswise. Place them in a stewpan, ...
- Cabbage
- The method given makes cabbage a delicious and attractive vegetable, as delicate as cauliflower; and the odor in the kitchen is not noticeable. Select a small cabbage, with the ribs in the leaves n...
- Baked Beans
- (A nitrogenous vegetable and a meat substitute.) This dish, known in old days in New England, was baked to perfection in the old brick oven. Baked beans seem difficult of digestion for some people. Th...
- Vegetable Soups
- When milk is used with the vegetable, you have a most nutritious dish. When made with milk, they are a good dish for a winter dinner or supper. We do not seem to need or want them so much in hot weath...
- Potato Soup
- What and how much. Potato Milk Flour Butter Salt Celery stalks, cut small Onion, chopped Pepper, cayenne 1 cup, mashed 1 quart 1 tablespoonful 1 tablespoonful 2 ...
- Dried Vegetable Soups
- Mollie Stark made a dried pea soup in their Aladdin oven, cooking the peas for some six to eight hours, and adding some milk and seasoning at the end. Beans make excellent soup boiled with a little po...
- Cream Of Tomato Soup
- What and how much. Tomato juice Milk Flour Butter Salt Bicarbonate of soda Pepper, cayenne 1/2 cup 1 quart 2 tablespoonfuls 2 tablespoonfuls 2 teaspoonfuls 1/2 teaspoonful To taste ...
- Lesson 25. Dishes For Dessert
- There are many desserts as nice, easier to make, and better for us to eat than pie. What are some that we can make? Miss James explained to her class that puddings and pies contain good food materi...
- Fruit Sponge, With Cornstarch
- What and how much. Fruit juice Water 1 cup 1 cup or Lemon juice Water Sugar Cornstarch Eggs 1 or 2 lemons 2 cups 2 or 3 tablespoonfuls 3 tablespoonfuls 2 or 3 How to m...
- Lemon Jelly
- What and how much. Shredded gelatin or Granulated gelatin Lemon juice Cold water Boiling water Sugar 1 box 2 tablespoonfuls 1/2 cup 1/2 cup 1 cups 1 cup How to make. Soak the gelatin in...
- Milk Desserts
- On the farm where milk is good and plentiful we cannot use too much of it. If we tire of drinking it, then we may use it with other materials, and still have all the food value of the milk. We learned...
- Cornstarch Pudding
- What and how much. Milk Cornstarch Sugar Salt Chocolate or powdered cocoa (if desired) Vanilla 2 cups 4 tablespoonfuls 3 to 4 tablespoonfuls 1/8 teaspoonful 1 ounce 1/4 teaspoonful ...
- Creamy Rice Pudding
- What and how much. Rice (washed) Sugar Salt Milk Cinnamon Grating of nutmeg Seeded raisins 1/4 cup 1/4 cup 1/8 teaspoonful 4 cups 1/6 teaspoonful 1/3 cup How to make. This pudd...
- Suet Pudding
- What and how much. Suet chopped or Beef fat Raisins, currants, and citron sliced Egg Sweet milk Molasses Soda Salt Flour Bread crumbs 1 cup 1/2 cup 1 cup 1 1 cup 2 ...
- Baked Indian Pudding
- This is one of Grandmother Stark's specialties which she makes for church suppers and sends to her friends sometimes as a present. Grandmother Stark loves to tell of the days when she used to see it b...
- Some Suggestions For Making Pies More Digestible
- 1. With fruit pies use a deep dish and have a top crust over it. 2. When you want a pie without a top, like pumpkin or squash pie, bake the under crust first, brushing on a little white of egg befo...
- Custard Ice Cream
- What and how much. Milk Sugar Eggs Vanilla 1 quart 1/2 or 3/4 cup 1 tablespoonful How to make. Scald the milk and sugar together. Beat the eggs and stir a little of the hot milk into them,...
- Milk Sherbet
- What and how much. Milk Sugar Lemons 4 cups 1 1/2 cups juice of 3 How to make. Mix juice and sugar, stirring constantly as you slowly add the milk. If the mixture should curdle, the curdle will ...
- Lesson 26. Cooking Apparatus How Can We Save Heat At Dinner Time, And Other Times?
- It is at noon of a hot summer day that preparing dinner seems such a burden, and oh ! how hot that stove makes the kitchen. The class talked one day about apparatus that would cook the food without he...
- Cooking Apparatus How Can We Save Heat At Dinner Time, And Other Times? Continued
- At first Mrs. Stark was disappointed because the food came from the oven a pale rather than a rich brown.1 She found that, like all other conveniences, the cooker did not do all the work. But Mr. Star...
- Lesson 27. The Care Of Food
- How shall we care for food after dinner? This is a question after every meal; but there is usually more food to put away after dinner, and more careful planning is needed then. When Mollie and M...
- Lesson 27. The Care Of Food. Continued
- Fig. 115. - Mrs. Allen's refrigerator is built with double walls made of nonconducting materials. The farmers who sell milk, cream, and butter find that the better condition of their products makes...
- Lesson 28. A Study Of 100-Calorie Portions
- How may we know just how much food to give to the family every day, and how can we measure it? One rainy Saturday when Marjorie Allen was looking over her notebook of lessons on foods, sanitation, ...
- Food Requirements For A Day
- Members of Family Age Weight, Pounds Total Calories Man........ 40 154 2,680 Woman.................................. 38 ...
- Amounts Of Protein And Energy Obtained For 10 Cents Expended For Bread And Other Foods At Certain Assumed Prices Per Pound1
- Food Materials Price 10 CENTS will Buy 10 Cents' Worth will Contain Protein A Fuel Value OF Ounces Ounces Calories...
- Lesson 29. Buying And Selling Foods
- On the farm we raise much of our own food, but there are some things that we must buy. What ought we to learn about buying food? What can a girl do about selling food products? It is very easy for ...
- The Ellen H. Richards House
- You will be glad to know that all the townspeople in Pleasant Valley were delighted with the year's work in home making at the new schoolhouse. Mr. Roberts, the president of the Pleasant Valley Bank, ...
- Pages From Marjorie Allen's Notebook
- 1. Utensils for the school lunch. Polly sent me this answer, when I wrote to ask her for a list of utensils that they were using at the Big Tree School (see Fig. 6): With the money we gave and a p...
- Pages From Marjorie Allen's Notebook. Part 2
- Slow Moderate Hot or Quick Very Hot 250 - 350 F. 350 - 400 F. 400 - 460 F. 450 - 550 F. Custards ...
- Pages From Marjorie Allen's Notebook. Part 3
- Boiled with an acid the starch is changed to dextrin, a substance resembling a gum, and the mixture becomes thin; and this process continued changes the dextrin to dextrose. With intense dry heat...
- A Few Bills Of Fare For The Basket Lunch
- 1. Sandwiches with sliced tender meat for filling; baked apple, cookies, or a few lumps of, sugar. 2. Slices of meat loaf or bean loaf; bread and butter sandwiches; stewed fruit; small frosted cake...
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