Mention at least two forms in which the following spices may be purchased:
Cinnamon, cloves, nutmeg, ginger, mustard, and black pepper.
What materials in the recipe for Savory Toast are used merely for flavoring?
What materials are removed by straining? How is the flavor extracted from these materials before straining?
RELATED WORK
LESSON Lx.x.xIX
SPENDING FOR FOOD
WHAT TO BUY.--Dr. Langworthy of the United States Department of Agriculture has listed foods into five groups and has advised that food from each group be used daily. The five groups follow:
" 1. Fruits and Vegetables.
2. Milk, Cheese, Eggs, Fish, Meat, Beans, Peas, Peanuts.
3. Cereals--Corn-meal, Oatmeal, Rice, Rye, Wheat, Flour, Bread.
4. Sugar, Sirups, Jelly, Honey, Candies.
5. Fats--b.u.t.ter, Margarine, Cottonseed Oil, Olive Oil, Drippings, Suet, Bacon, Chocolate."
From studying the previous contents of this textbook the pupil will doubtless recognize in these groups foods to supply all the needs of the body. By following this plan of using some food from each group every day, the needs of the body will be supplied.
HOW MUCH TO SPEND FOR FOOD.--Any one no matter how ignorant or thoughtless can get rid of money. But it takes a wise person, one who understands values and quality, to get value received for money spent. Whether one is purchasing food for all the meals of a family or is only selecting a luncheon or one meal, it is desirable to spend money wisely.
The five food groups may serve as a basis for the purchase of foods. It has been suggested that each dollar used in buying foods be divided into 5 parts of 20 cents each.
"Out of every dollar spent use: [Footnote 64: From _United States Thrift Leaflet #15_.]
20 cents, _more or less_, for vegetables and fruits 20 cents, or _more_, for milk and cheese 20 cents, or _less_, for meat, fish, eggs, etc.
20 cents, or _more_, for bread and cereals 20 cents, or _less_, for sugar, fat, tea, coffee, chocolate, flavoring"
NOTE.--Compare these groups of food with those given above. Note that the first division of money should be used for the foods of Group 1; the second and third divisions for the foods of Group 2; the fourth division for the foods of Group 3; and the fifth division for the foods of Groups 4 and 5.
[Ill.u.s.tration: FIGURE 61.--A SUGGESTION FOR THE DIVISION OF EACH DOLLAR SPENT FOR FOOD.]
According to Lucy H. Gillett of the Dietetic Bureau of Boston, when strictest economy is necessary, _one fourth_ of each dollar spent for food should be used to purchase bread and other grain products. The remainder of the dollar should be spent about equally for the groups of food mentioned above. If 25 instead of 20 cents is spent for cereal products, however, care should be taken to buy sufficient milk to meet the needs of each member of the family (see _Milk, an Invaluable Food_).
This is especially necessary where there are young children in the family.
COMPARING THE COST OF FOODS.--The pupil should note that the different foods contained in the same groups differ in cost. One can economize by using the cheaper foods in the group or by using the more expensive only occasionally. If you find that fresh vegetables cost less than fruits, use the latter more sparingly than the former. Meats are more expensive than dried peas or beans and cheese, especially Cottage Cheese. Cottage Cheese or peas and beans in combination with milk or eggs may take the place of meat. A small quant.i.ty of meat may be combined with the dried legumes or cereals and a saving effected.
The third, fourth, and fifth groups contain energy-giving foods (see Divisions IV and V). Of the three groups of foods, cereals are by far the cheapest source of energy. A generous use of cereals is economical. In buying grains one gets much nutriment at little cost (when compared with other foods). If the food bills must be curtailed, use cereals generously and meat sparingly. Do not eat cereals, however, to the exclusion of the foods of the other groups. It is especially necessary to use milk and leafy vegetables with cereals. The latter are lacking in the fat-soluble A vitamine.
The fats included in Group 5 differ in cost. It is necessary to select these wisely in order to economize. A wise and economical use of fats is discussed previously.
PLANNING BEFORE BUYING.--It is not only an obligation but a necessity to waste no food. The bit of cereal left from breakfast, the crust of bread, and the sc.r.a.p of meat represent money. They must be utilized.
The thrifty housekeeper sees to it that left-over food is properly cared for so that it need not be wasted because of spoilage. She covers food and stores it in a cool place. She uses it before it begins to spoil.
In order to buy wisely it is necessary to take account of the foods already in the house or in the garden. It is necessary to decide before going to market just what is needed to supplement the materials already on hand.
LESSON XC
COOKING AND SERVING A LUNCHEON OR SUPPER
Cook and serve a luncheon or supper. The following menu is suggested:
Salmon Timbale with White Sauce Stuffed Baked Potatoes Stewed or Scalloped Tomatoes Bread and b.u.t.ter Prune Pudding with Top Milk
a.n.a.lyze this menu. Is food from each of the groups given in lesson Lx.x.xIX contained in it?
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 XCI
REVIEW: MEAL COOKING
MENU
Cream of Tomato Soup Cheese Pudding Spiced Baked Apples
See Lesson XIV for suggestions regarding the preparation of the lesson.
LESSON XCII
HOME PROJECTS [Footnote 65: See Lesson IX]
SUGGESTIONS FOR HOME WORK.--If possible secure lists of foods purchased for use at your home during a week or a month. List each article and price in one of the five groups, viz.,
===================================================================== | Vegetables | Milk and | Meat, Fish, | Bread and | Sugar, Fat and | | and Fruits | Cheese | Eggs, Etc | Cereals | Other Groceries | _____________________________________________________________________ | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | =====================================================================
Add up the cost in each column. Compare the sums.