School and Home Cooking Part 72

1 tablespoonful b.u.t.ter or subst.i.tute 2 tablespoonfuls sugar 1/2 teaspoonful cinnamon Fruit

For the fruit use:

1/2 cupful dried currants, or 1/3 cupful raisins and 2 tablespoonfuls citron, or 2 cupfuls chopped apples

Roll as jelly roll, then cut into pieces 3/4 inch thick and place (cut side down) on b.u.t.tered tins. Bake in a hot oven (450 degrees F.) 15 to 30 minutes. If apples are used, serve the roll with cream and sugar as a dessert. If the dried fruits are used, serve the roll in place of a hot bread or cake.

QUESTIONS

Compare recipes for "drop" and "cut" biscuits. How do they differ?

Why should biscuits be "patted" out rather than rolled out with the rolling pin?

If dry flour clings to the top of the biscuits after cutting, what is the result after baking? How can this be remedied?

How can the biscuit cutter and rolling pin be prevented from sticking to the dough?

Why are biscuits sometimes served on a napkin or doily?

Write a recipe for Baking Powder Biscuits, using 3 cupfuls of flour as the basis.

How many apples of medium size are required for Apple Dumplings, when 2 cupfuls of flour are used?

Why do Apple Dumplings require a longer time for baking than Baking Powder Biscuits?

How should citron be cut for use in cooking?

If apples are to be used for the fruit of Fruit Rolls, give in order the measuring, the preparation, and the mixing of the materials.

RELATED WORK

LESSON Cx.x.xI

MEASUREMENT OF THE FUEL VALUE OF FOOD APPLIED TO DAILY FOOD REQUIREMENT

Practical Method of Diet Calculation.--The 100-Calorie portions can be used in a very practical way for computing the fuel value of one's daily diet. In Lesson CXVI the weights of 100-Calorie portions of flour, b.u.t.ter, sugar, etc., were determined, then these portions were weighed and measured. In much the same way, tables have been prepared containing the weight and measure of 100-Calorie portions. If such a table is read and the quant.i.ty of the various ordinary foods that will produce 100 Calories of heat is kept in mind, the computation of the meal becomes very simple.

If a person knows his energy requirement, he can select such quant.i.ties of food for the day as will conform with the ideal standard. The quant.i.ty of food to be used at each meal is a matter of personal choice. The important point is to have the food of the entire day conform to the standard.

However, in computing the energy value of the foods of each meal, some find it convenient to divide the day's ration. The following is a convenient division: One third for breakfast, one fourth for luncheon, and five twelfths for dinner.

But the division may vary with individual needs. Ascertaining one's energy requirement and deciding upon a certain division for the three meals, one can very easily select such quant.i.ties of foods for each meal as will conform with the ideal standard. If the energy requirement of a girl of fourteen years is 2200 Calories, her breakfast may yield approximately 750 Calories, her luncheon 550 Calories, and her dinner 900 Calories. A luncheon consisting of an omelet made with one egg (50), one medium slice of homemade bread (100), orange marmalade (100), b.u.t.ter for bread (100), large banana (100), and a small gla.s.s of milk (100) would yield sufficient nourishment according to the requirement above.

If it is desired to compute the Calories produced by the protein of a meal, data can be obtained from the table also (see _Calories Derived from Protein_).

The calculation of the protein content of the luncheon above is:

Number of Calories derived from protein of egg 18.2 Number of Calories derived from protein of bread 13.8 Number of Calories derived from protein of marmalade 0.7 Number of Calories derived from protein of b.u.t.ter 0.5 Number of Calories derived from protein of banana 5.3 Number of Calories derived from protein of milk 19.1 ---- Number of Calories derived from protein of entire meal 57.6

If one tenth of the total energy requirement is taken as the desired protein requirement, the above luncheon approaches the ideal.

The Form C given below will be found convenient to use in calculating the fuel value of menus from 100-Calorie portions.

QUESTIONS

Calculate your own breakfast, luncheon, and dinner energy requirement, and those of at least two members of your family.

From the table of 100-Calorie portions estimate the fuel value of all your meals served either at your home or at school for several days. Compare the result with the ideal energy requirement obtained above. If the results vary greatly, strive to select the proper kind and quant.i.ty of foods so that the total Calories and Calories derived from protein approach the ideal.

FORM C: CALCULATION OF 100-CALORIE PORTIONS

Meal: Number Served: Food Quant.i.ty Number Total Calories Total Cost Total of 100- Calories Produced Calories of 100- Cost Calorie by Protein Produced Calorie Portions in 100- by Protein Portion Calorie Portion

Total Total for One Person

Percent of Total Calories produced by calories derived from Protein: Signature: Date:

TABLE OF 100-Calorie PORTIONS

[Footnote 103: The approximate measure of 100-Calorie portions is based in part upon "Table of 100 Food Units," compiled by Dr. Irving Fisher. The weight in ounces of 100-Calorie portions and Calories derived from protein are based upon data found on p. 410 of "Chemistry of Food and Nutrition,"

by Henry C. Sherman, Ph. D. Items marked "*" are from "Feeding the Family," by Mary Swartz Rose, Table III, p. 355.]

EDIBLE PORTIONS APPROXIMATE MEASURE WEIGHT CALORIES OF 100-CALORIE IN OUNCES DERIVED PORTION OF 100- FROM CALORIE PROTEIN PORTION Almonds 15 average 0.5 12.6 Apples 2 medium 5.6 2.5 Apricots, fresh 2 large 6.1 7.7 Asparagus, cooked 2 servings 7.5 17.9 Bacon, smoked (uncooked) 1 thin slice, small 0.6 6.7 Bananas 1 large 3.6 5.3 Beans, baked, canned 1 small serving (1/2 cupful) 2.8 21.5 string, canned 5 servings 17.2 21.5 lima, canned 1 large saucedish 4.6 20.8 Beef, corned 1.2 21.2 dried, salted, and smoked 4 large slices 2.0 67.2 *loaf Slice 4in.x6in.x1/8in. 1.4 40.0 porterhouse steak 1 serving 1.3 32.4 ribs, lean 1 average serving 1.9 42.3 ribs, fat 0.9 15.6 round, free from visible fat 1 generous serving 3.1 80.7 rump, lean 1.7 41.0 rump, fat 0.9 17.5 *stew with vegetables 2/5 cupful 3.0 16.0 sirloin steak 1 average serving 1.4 31.0 Beets, cooked 3 servings 8.9 23.2 *Biscuits, baking powder 2 small 1.3 11.0 *Blanc Mange 1/4 cupful 1.9 8.0 Brazil nuts 3 average size 0.5 10.2 Bread, graham 1 thick slice 1.3 13.5 toasted 2 medium slices (baker's) 1.2 15.2 white homemade 1 medium slice 1.3 13.8 average 1 thick slice 1.3 14.0 whole wheat 1 thick slice 1.4 15.9 Buckwheat flour 1/4 cupful 1.0 7.4 b.u.t.ter 1 tablespoonful(ordinary pat) 0.5 0.5 b.u.t.termilk 1 1/4 cupfuls (1 1/2 9.9 33.6 gla.s.ses) Cabbage 2 servings 11.2 20.3 *Cake, chocolate Piece 2 1/2" x 2 1/2" 0.9 8.0 x 7/8"

*Cake, one egg Piece 1 3/4" x 1 3/4" 1.0 8.0 x 1 3/4"

Calf's-foot jelly 4.1 19.8 Carrots, fresh 2 medium 7.8 9.7 Cauliflower (as purchased) 11.6 23.6 Celery 19.1 23.8 Celery soup, canned 2 servings 6.6 15.7 Cheese, American pale (as purchased) 1 1/2 cubic inches 0.8 26.5 American red (as purchased) 1 1/2 cubic inches 0.8 20.0 Cheddar (as purchased) 1 1/2 cubic inches 0.8 24.4 Cottage 4 cubic inches (1/2 cupful) 3.2 76.1 Neufchatel 1 1/2 cubic inches 1.1 23.2 (1/4 cupful) (1/2 small package) Roquefort (as purchased) 1.0 25.3 Swiss (as purchased) 1 1/3 cubic inches 0.8 25.4 Chicken, broilers 1 large serving 3.3 79.1 Chocolate "generous half" square 0.6 8.3 *Chocolate (beverage half milk and half water) 1/2 cupful (scant) 4.1 10.0 Cocoa 2 1/2 tablespoonfuls 0.7 17.3 *Cocoa (beverage, half milk and half water) 3/4 cupful 5.5 14.0 Cod, salt 2 1/2 tablespoonfuls 3.4 97.5 *Cookies 2, 2 1/4 in. diameter 0.9 6.0 Corn, green (as purchased) 1 side dish 3.6 11.4 Corn-meal 2 tablespoonfuls 1.0 10.3 Crackers, graham.. 3 crackers 0.9 9.6 soda 3 crackers 0.9 9.4 water 3 crackers 0.9 10.3 Cranberries(as purchased) 1 cupful (cooked) 7.5 3.4 Cream 1/4 cupful 1.8 5.0 Cuc.u.mbers 2 large 20.3 18.4 *Custard, cup 1/3 cupful 3.3 17.0 Dates, dried 4 medium 1.0 2.4 Doughnuts 1/2 doughnut 0.8 6.2 Eggs, uncooked 1 1/2 medium or 2 small 2.4 36.4 Farina 1.0 12.3 Figs, dried 1 large 1.1 5.5 Flour, rye 1/4 cupful 1.0 7.9 wheat, entire 1/4 cupful 1.0 15.5 wheat, graham 1/4 cupful 1.0 14.9 wheat, average high and medium 1/4 cupful 1.0 12.8 Gelatine 4 tablespoonfuls 1.0 98.7 *Gingerbread Piece 1 in.

x 2in. x 2 in. 1.2 8.0 Grapes 1 large bunch 3.7 5.4 Haddock 4.9 96.3 Halibut steaks 1 average serving 2.9 61.8 Ham, fresh, lean 1.5 44.0 fresh, medium 1 average serving 1.1 19.0 smoked, lean 1.3 30.1 Herring, whole 2.5 54.6 Hominy, uncooked 1/4 cupful 1.0 9.3 *Ice cream, vanilla 1/4 cupful 2.0 6.0 Lamb, chops, broiled 1 small chop 1.0 24.3 leg, roast 1 average serving 1.8 41.0 Lard, refined 1 tablespoonful (scant) 0.4 (--) Lemons 3 medium 8.0 9.0 Lettuce 50 large leaves 20.4 25.2 Liver, veal, uncooked 2 small servings 2.9 61.6 *Macaroni and cheese 1/3 cupful 2.1 17.0 Macaroni, uncooked. 1/4 cupful(4 sticks) 1.0 15.0 Macaroons 2 0.8 6.2 Mackerel, uncooked 1 large serving 2.5 53.9 salt 1.2 29.5 Marmalade, orange 1 tablespoonful 1.0 0.7 Milk, condensed, sweetened 1 1/16 cupfuls 1.1 10.9 skimmed 1 1/4 cupfuls (scant) 9.6 37.1 whole 5/8 cupful (generous half gla.s.s) 5.1 19.1 Mola.s.ses, cane 1/8 cupful 1.2 3.4 *m.u.f.fins, corn-meal 3/4 m.u.f.fin 1.2 13.0 *m.u.f.fins, wheat 4/5 m.u.f.fin 1.2 12.0 Muskmelons 1/2 average serving 8.9 6.0 Mutton, leg 1 average serving 1.8 41.2 Oatmeal, uncooked 1/8 cupful 0.9 16.1 Olives, green 7 to 10 1.2 1.5 Onions, fresh 2 medium 7.3 13.2 Oranges 1 very large 6.9 6.2 Oysters, canned 5 oysters 4.9 48.6 Parsnips 1 large 5.4 9.9 Peaches, canned 1 large serving 7.5 6.0 fresh 4 medium 8.5 6.8 Peanuts 10 to 12 (double kernels) 0.6 18.6 Peas, canned 2 servings 6.3 25.9 Peas, dried, uncooked 2 tablespoonfuls 1.0 27.6 green 1 generous serving 3.5 28.0 Pies, apple 1/3 piece 1.3 4.6 custard 1/3 piece 2.0 9.4 lemon 1/3 piece 1.4 5.6 mince 1/4 piece 1.2 8.1 squash 1/3 piece 2.0 9.9 Pineapples, fresh 5 slices 8.2 3.7 canned 1 small serving 2.3 1.0 Pork, chops, medium 1 very small serving 1.1 19.9 fat, salt [Footnote 104: As purchased.] 0.5 1.0 *Potatoes, creamed 2/5 cupful 2.7 9.0 Potatoes, white, uncooked 1 medium 4.2 10.6 Potatoes, sweet, uncooked 1/2 medium 2.9 5.8 Prunes, dried 3 large 1.2 2.8 Raisins 1/8 cupful 1.0 3.0 (packed solid) Rhubarb, uncooked 3 1/2 cupfuls (scant) 15.3 10.4 *Rice Pudding 1/4 cupful 2.2 12.0 Rice, uncooked 2 tablespoonfuls 1.0 9.3 Salmon, whole 1 small serving 1.7 43.1 Sauce, white 1/4 cupful 2.4 8.0 *Salmon, loaf 1/4 cupful 2.1 37.0 Shad, whole 1 average serving 2.2 45.9 Shredded wheat 1 biscuit 1.0 11.3 *Soup, corn 1/2 cupful 3.9 12.0 potato 1/2 cupful (scant) 4.2 15.0 cream of tomato 3/8 cupful 3.2 11.0 Spinach, fresh 3 ordinary servings 14.7 35.0 [Footnote 105: as (after cooking) purchased]

Succotash, canned 1 average serving 3.6 14.7 Sugar 3 lumps, 5 teaspoonfuls granulated 0.9 (--) 6 1/2 teaspoonfuls powdered sugar Tapioca, apple 1/4 cupful 3.6 0.7 Tomatoes, fresh 4 average servings 15.5 15.8 canned 1 3/4 cupfuls 15.6 21.3 Turkey 1 serving 1.2 28.7 Turnips 2 large servings 9.0 13.3 (2 turnips) Veal, cutlet 2.3 53.6 fore quarter 2.3 52.8 hind quarter 2.3 53.0 Walnuts, California 4 whole nuts 0.5 10.3 Wheat, cracked 1.0 12.4 White fish 2.4 61.4 Zwieback 1 thick slice 0.8 9.4

LESSON Cx.x.xII

PLANNING, COOKING, AND SERVING A DINNER

Plan a dinner. [Footnote 106: See Footnote 72.] Use seasonable foods.

Follow the suggestions given in Lesson CV. Plan the menu so that the cost of the materials does not exceed 30 cents per person. From the Table of 100-Calorie Portions estimate the total Calories and the Calories derived from protein produced by the foods of your menu. How do the total Calories compare with the dinner energy requirement of an average man or woman? Are the Calories derived from protein from 10 to 15 per cent of the total Calories? If necessary, change your menu so that its total Calories meet the dinner energy requirements of an average man or woman and its Calories derived from protein are from 10 to 15 per cent of the total Calories. The pupil should note that the Calorific value of meals is usually correct if the suggestions for menu-making given in Lesson CV are followed.

Cook and serve the dinner. Follow the Russian or Compromise Style of serving. Serve the dinner with a maid. [Footnote 107: See Footnote 101.]

LESSON Cx.x.xIII