Ontario Teachers' Manuals: Household Science in Rural Schools Part 14

Wipe, quarter, core, and pare sour apples; add the water and cook until the apples begin to soften; add the sugar and flavouring, cook until the apples are very soft, then press through a strainer and beat well.

Serves eight to ten.

METHOD OF WORK

As soon as the cla.s.s meets, discuss the recipes briefly and put the cereals on to cook at once. Prepare the fruit. While the long cooking of the cereal is in progress, discuss the composition, food value, and methods of using cereals. Then go on with another lesson and call the cla.s.s together, for serving, later in the day. Serve the fruit and the cereals together.

LESSON VII: CLa.s.sIFICATION OF FOODS--Reviewed

SUBJECT-MATTER

Those foods which build up and repair the muscular tissues of the body are called protein foods, muscle builders, or flesh formers. Meat, fish, eggs, cheese, milk, cereals, legumes, and nuts are cla.s.sed as protein foods.

Those foods which serve solely as fuel for the body--providing heat and energy--are cla.s.sed under two groups: the carbohydrates (sugar and starches), which the body is able to use in relatively large quant.i.ties; and the fats, which the body cannot use in such large quant.i.ties, but which yield a large amount of heat and energy. Protein also serves as fuel, though tissue building is regarded as its special function. Sugars and starches are abundant in fruits and vegetables. Fats are found in meats, fish, milk, and in some vegetable foods. Heat-giving food may be stored in the body as fatty tissue.

Mineral compounds must be present in our food, to help in the regulation of the body processes and to enter into the composition of the structure and the fluids of the body. Mineral compounds are best supplied by fresh green vegetables, fruits, and milk.

Water is absolutely essential to the body, is present in large quant.i.ties in many foods, and is combined with many other foods during the processes of cooking.

One or more of the food-stuffs sometimes predominate in a single food.

For example, rice is almost entirely carbohydrate, and b.u.t.ter is almost pure fat. Occasionally, we find a food that contains all the five groups of food principles. Milk is an example of such a food, containing all five food principles in such proportions as to supply all the nourishment which a baby needs during the early months of its life. As the child grows older, foods rich in both carbohydrates must be added to the diet. Wheat contains all that the body needs for nourishment except water, which is easily added in cooking.

_Protein foods_ _Carbohydrate foods_

Meats Sugar Fish Honey Poultry Syrup Eggs Vegetables: Cheese Potatoes Milk Parsnips Cereals: Peas Wheat Beets Oatmeal Carrots Rye Cereal preparations: Legumes: Meals Peas Flours, etc.

Beans Fruits Lentils Prepared foods: Peanuts Bread Nuts Crackers Macaroni Jellies Dried fruits Candy Milk

_Fat foods_ _Mineral foods_

Cream Fruits b.u.t.ter Vegetables: Lard Spinach Suet Tomatoes Fat meats Onions Fish Turnip tops Salad oil Cauliflower Nuts Cereals: Chocolate Grits and other coa.r.s.e preparations Milk Eggs

_Choice of food._--The diet must be carefully chosen, to give a needed variety and to combine the foods properly so that one may have a right proportion of all the food-stuffs. Each meal should contain some protein food, some fats or carbohydrates, some mineral matter, and water. All five forms of food-stuffs should have a place in the day's diet. The greater part of the water which the body needs should be taken between meals.

METHOD OF WORK

Review the foods discussed in the previous lessons and sum up the cla.s.sification of foods, being sure that the pupils can name common examples of each. Discuss simple combinations for the different meals, using dishes already prepared in the course and creating an interest in other recipes to be prepared in succeeding lessons.

BLACK-BOARD SUMMARY

There are five food principles:

1. _Water_--builds and repairs the tissues, regulates the system--

found in all food-stuffs.

2. _Mineral matter_--builds and repairs the tissues, regulates the system--

found in vegetables, fruits, cereal, and so on.

3. _Carbohydrates_--give heat and energy to the body--

found in sugar and starches.

4. _Fats_--give heat and energy to the body--

found in cream, nuts, pork, and so on.

5. Protein--builds and repairs the tissues--

found in meat, eggs, cheese, seeds.

Always choose a diet carefully:

1. To give variety.

2. To combine the foods properly, so that they will contain adequate proportions of each food-stuff at every meal.

LESSON VIII: THE PLANNING AND SERVING OF MEALS

SUBJECT-MATTER

Experience has shown that some foods are more acceptable at one time of day than other foods, and that certain combinations are more pleasing than others. The choice of foods will also depend upon the season of the year. For example, breakfast is, as a rule, made up of simple foods that are not highly seasoned nor subjected to elaborate methods of cooking. A fruit, a cereal, and bread, with, possibly, eggs or meat, are served at breakfast. A hot beverage is added by most people to this meal.

Fundamentally, dinner consists of a hot meat or other protein dish, with one or two vegetables. Soup, salad, and a sweet dessert are often served. The soup is served before the meat course, and the salad and dessert follow it. The dessert may be a fruit, a cookie or other pastry, a pudding, or a frozen dish.

Lunch or supper may be a very simple meal, consisting of a soup with crackers, one protein dish (eggs, milk, or meat) with bread and stewed fruit, or a salad, with a simple dessert.

EXAMPLES OF WELL-CHOSEN MENUS

_Breakfast_

No. I Apple sauce Sausage or bacon Oatmeal Toast

No. II Baked apples Eggs in the sh.e.l.l Cracked wheat Corn m.u.f.fins

No. III Stewed figs or berries Poached eggs Corn-meal porridge Toast

Note.--Eggs should be omitted from the breakfast menu if they are not cheap and easily obtainable.