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.
DIVISION EIGHT
FLAVORING MATERIALS: FOOD ADJUNCTS
LESSON LXXXVIII
FOOD ADJUNCTS--DISHES CONTAINING FOOD ADJUNCTS
FOOD ADJUNCTS.--Besides the foodstuffs there are edible substances called
_food adjuncts_. These cannot be termed foods, as they do not perform
the functions of such, but they give flavor to them and they may excite
the secretion of the digestive juices, and thus aid in the digestion of
real foods. For the most part, food adjuncts are contained in these
classes of materials,--condiments, flavoring extracts, and beverages.
Condiments.--Seasoning materials and spices are called _condiments_.
They are used with foods to give the latter a pleasing flavor. But
condiments should be eaten in moderation. They are often used to cover up
the flavor of inferior or poorly prepared foods and they are often used to
excess in sauces. Highly seasoned sauces should be served only with foods
that are insipid in taste, but valuable for their nutritive properties.
Good foods, well cooked, have a flavor which needs little change. We
should train ourselves to enjoy the natural flavor of foods, so that there
is no craving for condiments.
_Salt_ may be classed both as a condiment and as a food (see
_Ash_). When used in moderation, it has undoubted value in diet. It
is used in many types of foods, especially meats and vegetables. The
flavor of sweet foods such as cakes and sweet sauces is invariably
improved by the addition of a small quantity of salt.
_Vinegar_ is an acid flavoring material prepared by fermenting apple
or grape juice or other materials. It contains acetic acid.
_Cinnamon_ is a spice obtained from the inner bark of a small tree.
Like most spices, it contains a volatile oil, i.e. an oil which
evaporates. Cinnamon is sometimes adulterated with _cassia_, a spice
prepared from the bark of the cassia tree which grows in China and Dutch
West Indies. Cassia is similar to cinnamon in flavor.
_Cloves_ are the flower buds of an evergreen tree which grows in
Brazil, Ceylon, and West Indies.
_Nutmeg_ is the dried kernel of a fruit which grows on a tree native
to the Malay Archipelago.
_Ginger_ is the root of a tropical plant. It contains starch and oil
of ginger.
_Mustard_ is prepared from the seed of mustard plants.
_Black pepper_ is obtained from the unripe berry of a tropical vine
while _white pepper_ is prepared from the ripe berries. The latter is
not as pleasing in flavor as black pepper and is more expensive. It is
sometimes desired, however, because of its more pleasing appearance.
_Cayenne pepper_ is prepared from the dried ripe fruit of the
Capsicum plant.
_Paprika_ is also prepared from the fruit of the Capsicum plant, but
the seeds and stems of the fruit are removed. It is a much milder spice
than cayenne pepper.
_Marjoram, savory_, and _thyme_ are the leaves of herbs used for
flavoring.
FLAVORING EXTRACTS.--Alcoholic solutions of volatile oils derived from
plants are termed flavoring extracts. By dissolving the vanilla bean and
lemon and orange peel in alcohol vanilla, lemon, and orange extracts are
prepared. Since volatile oils evaporate readily, especially when heated,
flavoring extracts should be added, if possible, to cold foods.
BEVERAGES.--The stimulating materials contained in the common beverages,--
tea, coffee, cocoa, and chocolate,--are food adjuncts. [Footnote 62:
_Caffeine_ is the stimulating material in coffee; _theine_, in
tea; and _theobromine_, in cocoa and chocolate.] Except for the value
of the water they contain, in carrying on the needs of the body, and for
the small quantity of sugar and cream used with them, tea and coffee have
no food value. But cocoa and chocolate are rather rich in food value (see
_Cocoa and Chocolate_). These beverages contain both foodstuffs and
food adjuncts.
CURRY OF KIDNEY BEANS
1 pint kidney beans
2 tablespoonfuls fat
1 onion
1 teaspoonful curry powder [Footnote 63: Curry powder is a mixture of
various
spices including turmeric and coriander-seed powders.]
1 teaspoonful salt
2 tablespoonfuls flour
1 pint tomatoes
Wash and soak the beans overnight. Boil gently until tender.
Brown the onion in the fat, then add the curry powder, salt, and flour,
and proceed as for Tomato Sauce (see _Tomato Sauce_). Add the cooked
beans to the mixture and cook all together for a few minutes. Serve hot.
_Chili con carni_ may be prepared by adding 1 pound chopped beef to
the ingredients above and substituting chili powder for curry powder. If
this change is made, brown the onion in the fat, then add the meat. Stir
and cook until the meat loses its red color. Add the cooked beans and
seasonings. Mix the flour with a small quantity of cold tomato. Add this
and the remainder of the tomatoes to the meat mixture. Stir and cook for a
few minutes. Serve hot.
SPICED BAKED APPLES
5 apples
5 tablespoonfuls sugar
Water
1 lemon
Whole cloves
Wash and core the apples. They may be pared if desired. Stick 2 or 3 whole
cloves in each apple. Place the apples in a baking-dish, put 1
tablespoonful of sugar in the cavity of each apple, and a slice of lemon
on the top. Add enough water to cover the bottom of the baking-dish.
Cover, bake at 400 degrees F. until soft. Serve cold.
If the apples are very sour, more sugar should be used.
SAVORY TOAST
2 cupfuls canned tomatoes
1 cupful water
2 cloves
3 allspice berries
3 peppercorns
2 sprays parsley
2 tablespoonfuls fat
1/2 onion, sliced
3 tablespoonfuls flour
1/2 teaspoonful mustard
2 teaspoonfuls salt
Dash cayenne
1/4 pound cheese
1 egg
8 slices toast
In a covered saucepan, cook the tomatoes, water, cloves, allspice berries,
peppercorns, and parsley at simmering temperature for at least 15 minutes.
Brown the onion in the fat. Mix the flour, mustard, salt, and cayenne. Add
these ingredients to the onion and fat. Mix well and add the cooked
tomatoes. Stir and cook until the mixture reaches the boiling point, then
strain. Add the cheese, stir and cook until the cheese is blended with the
other ingredients.
Beat the egg, add a portion of the hot tomato mixture to it. Mix
thoroughly and add it to the remainder of the tomato mixture. Stir and
cook on the back of the range or over hot water until the egg is
thickened. Pour over toast. Serve at once.
Canned tomato soup may be used instead of canned tomatoes. If this
substitution is made, the cloves, allspice berries, peppercorns, and
parsley should be omitted. For economy, the egg may be omitted. If no egg
is used, the flour may be increased to 4 tablespoonfuls and the fat to 3
tablespoonfuls.
Compare this recipe with that for Tomato Sauce. In what ways are the
ingredients and method of preparation similar? In what ways do they
differ?
QUESTIONS
In which ingredients of the Curry of Kidney Beans and Spiced Baked Apples
are the food adjuncts found?
Beans contain what ingredients that require long cooking?
What material can be added during cooking that will soften them (see
_Cooking Dried Legumes_)?
What is the purpose of covering apples during baking? Why should they be
baked in a slow oven (see _Suggestions for Cooking Fruits_)?
What kind of substance do all spices contain?
Why should spices be used in moderation?
Explain why flavoring extracts should be added, if possible, to cold
foods.
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 LXXXIX
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--Butter, 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.
[Illustration: 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.