Foods and Household Management: A Textbook of the Household ArtsKinne, Helen
General
Foods and Household Management: A Textbook of the Household Arts
Kinne, Helen
Cooking; Food; Home economics
Mashed Potatoes | 5.0 500 52
Milk | 1.0 100 19
Butter | 1.0 100 1
String beans | 0.5 50 11
Butter for beans | 1.0 100 1
Bread | 5.0 500 72
Butter | 5.0 500 5
|
Cabbage salad |
Cabbage | 0.5 50 10
Lettuce | 0.1 10 ——
Heavy cream for dressing | 2.0 200 4
Lemon jelly |
Gelatin | 0.5 50 50
Lemon juice | 0.1 10 ——
Sugar | 4.0 400 ——
Whipped cream |
Heavy cream | 3.0 300 7
Milk to drink | 6.0 600 114
| ------------------
Totals | 10,636 1308
===========================================================
It is evident that we have enough protein, and as a good share of it is
from milk, we know that it will satisfy the children’s requirements in the
best possible way. The adults will get theirs largely from the salmon and
meat. Comparing this list with our first tentative one, we find that we
have used in building up our dietary 21 portions of milk, 5 of cereal, 5
of fruit (not including lemon juice), 4.1 of green vegetable, 8 of meat
(including salmon), 18 of bread, and 22 of butter, but no eggs. We have a
good representation of the different kinds of foodstuffs, with this
exception, and as the boys would need the eggs most, we could put them in
for their breakfast, thus adding about 140 total Calories and 50 protein
Calories. With this addition we are still slightly deficient in total
energy, but to add one or two hundred Calories is a very simple matter. A
second serving of potatoes, an extra roll for those whose fuel requirement
is highest, or a slightly more liberal use of butter, might well solve the
problem. This dietary calculation shows how the menu may help in getting a
balanced diet, and how knowledge of food values can be applied as a check
on the menu. If we had had fewer dishes in each meal, we should have had
to plan to serve larger portions of some or all of them, or to use more
freely such staples as bread, butter, and milk.
Each family must find out the kind of menu best suited to its resources.
Some typical meal plans suitable for everyday use are given below.
TYPICAL BREAKFAST PLANS
I
Fruit
Toast
Beverage
II
Fruit
Cereal
Toast
Beverage
III
Fruit
Meat
Toast
Beverage
IV
Fruit
Cereal
Meat
Toast
Beverage
V
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