Qass. 
 Book. 
 
 COPYRIGHT DEPOSIT 
 
70^ 
 
THE 
 
 American Home Diet 
 
 AN ANSWER TO THE EVER PRESENT QUESTION 
 
 WHAT SHALL WE 
 HAVE for DINNER 
 
 E. V.^cCOLLUM 
 
 Professor of Chemical Hygiene 
 and 
 
 NINA SIMMONDS 
 
 Instructor in Chemical Hygiene 
 
 in the 
 
 School OF Hygiene and Public Health 
 
 of the 
 
 Johns Hopkins University 
 baltimore, md. 
 
 DETROIT 
 FREDERICK C. MATHEWS COMPANY 
 
 NiNETEEN-TwENTY 
 
 {all rights reser--ved) 
 
TX55I 
 
 COPYRIGHT 1920 
 IN THE 
 
 United States and Canada 
 
 Frederick C. Mathews Co. 
 
 DETROIT 
 
 FIRST EDITION, MAY 1920 
 
 iG!.A571743 
 
 JUL 23 ly^O 
 
 "t/VO 
 
PREFACE 
 
 During the last twenty years steady progress has 
 been made by various agencies in the Department of 
 Agriculture and by the Home Economics Depart- 
 ments in the States in introducing better methods of 
 preparing and of preserving food in the home. One 
 of the chief aims has been to teach the housewife how 
 to select and prepare food so as to provide better 
 nutrition for the family. While this work has been 
 going on, scientific investigation has been making 
 rapid progress in revealing the importance of several 
 factors which were not appreciated a few years ago. 
 As a result of this the character of the instruction in 
 nutrition has necessarily undergone a decided change. 
 The acquisition of numerous new facts relating to 
 nutrition, which has come from experiments on 
 animals, has greatly multiplied the detailed knowl- 
 edge which the teacher of nutrition must master in 
 order to be able to answer the many technical ques- 
 tions relating to the subject. It has increased the 
 complexity of the problem of inspecting the daily 
 menu so as to make certain that it is adequate in all 
 respects. On the other hand certain generalizations 
 which increasing knowledge has warranted, make it 
 possible to simplify the problem of the housewife in- 
 stead of complicating it. 
 
 It has been the aim of the authors to explain in 
 non-technical language the reasons for the superior- 
 ity of certain combinations of foods over others, and 
 to offer convincing evidence that the regular use -of 
 proper combinations of our common food-stuffs is the 
 key-note to the successful feeding of the family. It 
 is believed that an appreciation of the reasons why 
 certain selections of food should be made, will be 
 welcomed by intelligent housewives everywhere, be- 
 
PRKFACE 
 
 t;iiisi' ol tlic general developnu-nl of the scientific 
 spirit vvliicli is not satisfied witli doinj; without iindcr- 
 staiuhuj^", Jlencc a coiisidcrahlc amount of si)acc has 
 hc'iMi dt'votod lo a (k\scrii)tion of tlic results of niahui- 
 trition of (hlTcrcnt types. If knowledjie is j)()\ver, 
 and if to he fore-warned is to he fore-armed in otlier 
 (hreelioiis, il must of necessity appl}^ to the task of the 
 motlu'i- of I he family in a vital way. 
 
 While it is imjxtrtant that every woman should 
 understand the fundamental facts of nutrition, and of 
 ( he pi'eserx at ion of food, t he task of |)lannin^- the daily 
 diet of the family so as to conform with the hest 
 knovvledj^e which we possess, should he accomplished 
 with the least jxissihle expiMidit ure of thought and 
 ener}4y. The i)resentation of a suitahle menu for each 
 day seemed the hest method of attaining this end. 
 ]t is expected that some freedom will he exercised in 
 sid)slitut ion of one article for ant)ther haxin*^" sinu'lar 
 dietary properties, whene\er it seems desirahle. hut 
 it is helieved that in many cases the complete adop- 
 tion of the memis as they are tahulated will prove 
 nu)st satisfactoiy. 
 
 I hie rej^ard for ai)petite and customary food habits 
 has necessitated the inclusion of meats in one form or 
 another more freciucntly than i)hysioloj^ical need will 
 justify, hut it is reco^nizetl that to ignore deep-seated 
 psychic demands would defeat the purpose of the 
 authors, which is io wi>rk tinvard the ,iioal of better 
 mitritiou for the .American family. While catering;" 
 to the sense of taste for sound psychological reasons, 
 the \\i\y is pointed out for the mothers of the rising- 
 jxeneration to discouraj^c certain abuses of aj^petite 
 which are now common, and to establish in childluHnl 
 an appreciation o\ wholesome foods. 
 
 Haltimore. Md.. K. \ . McCOTJ.UAI. 
 
 SeptenduM-. 11)19. NTNA SlMI^rONDS. 
 
PART I 
 Chapter I 
 
 INTRODUCTION 
 
 It is essential, in order to understand the technical 
 details of the science of nutrition, that one should 
 have an accurate knowledge of those divisions of 
 physiology which relate to digestion and assimila- 
 tion of food; an appreciation of the conditions within 
 the alimentary tract which favor the growth of one ^*^**p® "' 
 or another type of bacteria, whose presence, accord- Nutrition 
 ing to their race, may be beneficial or harmful; and 
 an understanding of the chemistry of the substances 
 which serve man as food and the changes which they 
 undergo in the body. Such knowledge is not easy 
 to acquire, and its scope is so great that it is not even 
 possible to include all of it in the usual course of 
 study leading to a college degree. It cannot be sim- 
 plified very far without sacrificing in accuracy. It 
 is not possible for all to become familiar with the 
 technical aspects of the subject, and it is asking too 
 much of the housewife to urge her to try to master 
 the subject of nutrition. Nevertheless, she should 
 understand the subject in its broad outlines, and 
 should possess detailed knowledge of certain phases 
 of it. The interests of the mother of a family extend 
 beyond the supervision of its nutrition. They include 
 its proper clothing, education and moral direction. 
 Insofar as she can attain the desired results in their 
 nutrition and reserve her time and energy for her 
 other duties, an effort should be made to do so. Sci- 
 ence must help her in this task. 
 
 The farmer does not in general understand the 
 chemical why and wherefore of the fertilizers which 
 he uses. It is not probable that he would succeed 
 
The Farmer 
 
 THE AMERICAN HOME DIET, OR 
 
 any better if he had a far reaching knowledge of the 
 several sciences which have contributed to the ad- 
 vancement of agriculture. Science has taught him 
 how to improve his animals through systematic selec- 
 tion, for dairying, for meat, egg and wool production. 
 It has shown him how to test his seeds, so that their 
 Experiment P^wer to germinate is known before planting. Sci- 
 Station encc has pointed out the importance of rotating crops 
 rather than growing one crop year after year on the 
 same plot. The agricultural experiment stations are 
 making excellent farmers, by the process of instruct- 
 ing them in what to do, without the detailed knowl- 
 edge of the why. The farmer can dispense with tech- 
 nical education which would be time consuming and 
 expensive because he can ask questions of experts pro- 
 vided by the state, and get a better answer than he 
 could ever arrive at by means of his own limited 
 opportunity for experiment and observation. 
 
 The merchant needs to know quality in his goods, 
 and to be able to judge their worth and how far he 
 can recommend them. He would not in general suc- 
 ceed better with a knowledge of the detailed tech- 
 nique of their manufacture to make it worth while 
 for him to seek this information. The housewife, 
 the farmer and the merchant, and others, need 
 certain knowledge which is directly applicable to 
 their problems, and except as the acquisition of 
 knowledge adds to the joy of living, an investment 
 of efforts toward acquiring technical details relating 
 in some remote way to their business would not be 
 as advisable as the cultivation of an interest in some 
 unrelated field of human endeavor. The latter course 
 would in most cases afford more complete and benefi- 
 cial recreation, and accordingly would be more advis- 
 able. 
 
 The mother of a family has a great multiplicity 
 of duties, and one of her greatest needs is for an 
 
 2 
 
The 
 
 WHAT SHALL WE HAVE FOR DINNER? 
 
 opportunity to be free for a time each day to engage 
 in activities which serve as a recreation. It cannot 
 be denied that much of the education which she has 
 been offered in nutrition has not only not simpHfied 
 her problem, but has added to it. Is it practical or 
 necessary to confront the housewife with tables giv- 
 ing the fuel values and content of protein, fat and ^^^ ^^^^ 
 carbohydrate in foods? Is it worth her while to learn Nutrition 
 to visualize a hundred calorie portion of all of the of the 
 common food-stuffs? Does not this complicate the Family 
 whole problem of teaching her the essentials of nu- 
 trition? Does it not defeat our end by making her 
 feel that such things are impossible of application in 
 her every-day routine? We all realize that the con- 
 stant care, planning, timing and watching the prog- 
 ress of cooking foods as well as attention to all the 
 other duties of the household lay a great strain on 
 the nervous system of the woman who conscientious- 
 ly attends to them. There can be no doubt that 
 women who are attempting to the best of their abili- 
 ties to do for their families what the dictates of 
 science demand would be greatly relieved if some 
 system which would simplify their work instead of 
 adding to it could be found. An effort to solve this 
 problem, even though only partially successful, is 
 desirable. 
 
 Although there has been great activity during the 
 past few years by various agencies in the work of 
 educating the housewife in matters relating to nutri- 
 tion, much of what has been written for her has not 
 tended to save her labor, nor has it embodied the sources ^f 
 new principles which have become firmly established, information 
 Many agencies have set themselves up as authorities, for the 
 and have filled newspapers and magazines and books Housewife 
 with advice and directions in a confusing array. The 
 Department of Agriculture has done a most valuable 
 and commendable work in preparing and distributing 
 
 3 
 
THE AMERICAN HOME DIET, OR 
 
 literature for the education of the woman in the home, 
 and its bulletins have always been written by experts 
 in this held and were abreast of the times. The ex- 
 Sources of tension workers of this department and in Universi 
 " **^r^th" ^^^^ ^^^^ Colleges have accomplished an immense 
 Housewife amount of good. There is no group of teachers who 
 are more keen in keeping informed on the scientific 
 literature, and they well deserve the confidence and 
 patronage which they are receiving. The interpre- 
 tation of the problems of nutrition found in these 
 pages is essentially that now generally recognized by 
 teachers. 
 
 In the columns of newspapers and magazines de- 
 voted to the home we see daily an unending series 
 of new recipes for the preparation of novel dishes. 
 This is a movment in the wrong direction. It tends 
 to cultivate an unfortunate practice of seeking after 
 ^^^^ novelty in appearance of foods. It over-emphasizes 
 mp asis ^j^g importance of attractiveness of service, and en- 
 
 on Attrac- . , ... . . ^ ~. 
 
 tivenessof tices the woman m the home to give tmie and effort 
 Food to making fancy dishes, when her efforts could- be 
 much better spent in other ways. Children who grow 
 up to be accustomed to never ending variety in foods 
 ^ acquire false and useless standards. The young wife 
 
 who must do as well as her mother-in-law is said to 
 have done in making things which are good to look 
 at and to taste is frequently much closer tied to the 
 kitchen than is necessary or desirable in order to fur- 
 nish wholesome and nutritious food, and is robbed 
 Not of her right to leisure which she might well employ 
 Necessary ^q j^gj- advantage in other pursuits. Americans should 
 to ompute j-gturn to simplicity in diet for the relief of the house- 
 wife, and for the good of their children. Any plan 
 which urges the mother of the family to keep note 
 of the calories consumed by her family should be 
 discouraged, since it adds to her mental labors instead 
 of affording relief. Satisfactory nutrition can be se- 
 
 4 
 
WHAT SHALL WE HAVE FOR DINNER? 
 
 cured for the family without this or the solution each 
 day of a scientific problem in trying- to properly adjust 
 the protein and energy intake to the individual needs 
 of every member of the family. A movement in the 
 direction of simplifying the v^^ork of the kitchen is 
 much needed. 
 
 It is true that in many institutions such as orphan- 
 ages, prisons and asylums the inmates do not eat 
 enough, either because they cannot get it, or because 
 the quality is so unsatisfactory that the appetite fails. 
 It is also true that even in good homes a child may 
 fail to eat enough because of fatigue from lack of 
 sufficient sleep, or because of excitement due to appre- 
 hension that it will fail to reach school on time, or 
 fail to prepare a lesson. Children who live so far 
 from school as to make it barely possible for them to 
 reach home, eat and return to the school house during 
 the noon recess, cannot be expected to eat in the 
 proper frame of mind, and doubtless in many cases 
 such children do not eat enough. All children should 
 be weighed at regular intervals, and any failure to 
 increase in weight at the rate which is normal for 
 their ages, should be regarded with alarm and all pos- 
 sible causes inquired into and the actual cause re- 
 moved when discovered. A satisfactory food supply 
 and proper eating habits will not alone guarantee 
 health. They must be supplemented with other good 
 habits. Proper rest periods, proper exercise, good 
 hygienic surroundings and peace of mind, each play 
 an important role. 
 
 The view has been accepted at the outset that 
 while there is danger of over-eating by those with Appetite 
 little judgment or self-respect, there is none that a Should 
 normal person in health will fail to eat enough when Regulate 
 food is available and presented in an attractive form, Quantity 
 We can trust to the appetite to serve as a guide when 
 the diet is properly made up to the amount of food 
 
 5 
 
THE AMERICAN HOME DIET, OR 
 
 which should be eaten. Those who work hara dur- 
 ing the forenoon seldom fail to react at the dinner 
 table with an appetite sufficient to insure their cover- 
 ing a possible deficit of calories which might be ex- 
 pected to follow a repetition of the same active work 
 in the afternoon. Those who do not do manual work 
 do not as a rule have the gigantic appetites of la- 
 borers, and if they eat as do the latter, they ultimately 
 sufifer from it. It is doubtful whether the housewife 
 has ever restricted the food intake of her family by 
 preparing for them the amounts of food which her 
 mathematics and tables determine to be their indi- 
 vidual needs. In the well regulated household there 
 is always available some article to satisfy the appetite 
 of a member of the family circle who may, because 
 of unusual activity, want more than his usual amount 
 of food. Why not take the appetite as a guide at the 
 outset and ignore calculations of all kinds? 
 
 Scientific research has fully demonstrated that the 
 view which was universally accepted a few years ago, 
 viz. that the protein and energy needs of the body 
 are the two most fundamental factors in nutrition, 
 is erroneous. In the older literature foods were se- 
 EnergyNot jgcted solely on the basis of their chemical composi- 
 t e ost ^.^^ ^^^ £^^^1 value, and the commonest comparison 
 
 Important . ,. . . . , , , . 
 
 Factor of the feeding of an individual was with the stokmg 
 of an engine. Standards were adopted for the pro- 
 tein and energy requirements of the individual on the 
 basis of age, sex and amount of work performed. This 
 system remained in vogue for want of anything bet- 
 ter. It was based on sound scientific facts, so far as 
 it went, but these facts were of a nature which made 
 them of little value for the immediate needs of the 
 one who plans the daily diet. While data of this kind 
 still remains of great usefulness in the estimation of 
 large purchases of food for groups of persons, the 
 family group is so small that suitable amounts of 
 
 6 
 
WHAT SHALL, WE HAVE FOR DINNER? 
 
 food can easily be estimated with the eye by the ex- 
 perienced purchaser. This system did not, we now 
 know, take into account all the factors which must 
 be considered in the choice of food, but it had other 
 defects as well. 
 
 Chief among these defects was the view that the 
 woman who plans the meals must keep rigidly in 
 mind several matters such as the special needs of overweight** 
 different members of the family group, the working 
 man; the sedentary man, his fatness or leanness; the 
 child in school; the aunt with a tendency to over 
 weight; and grandfather who is getting old. Such a 
 demand on a housekeeper who has all the usual 
 household cares on her mind defeats its own end, and 
 after an excursion into the literature of nutrition 
 she usually reverts to the old and well tried method 
 of providing the things which experience has taught 
 her her family likes, and she gives them as much as 
 they want. 
 
 We have failed to find any evidence either in ani- 
 mal experimentation or in human experience to war- 
 rant the belief that there is. any essential difference 
 in the character of the diet which will best support 
 well-being in persons of different ages. It is true that 
 certain foods which are not suited to the delicate 
 digestive tract of the infant or young child can be 
 safely taken by an adult. It is by no means certain, 
 however, that the adult will be well nourished and his 
 vitality maintained at a high level by diets which 
 are unsuited to the child of four or five years. In- 
 deed, there are strong reasons for believing that such Adult's Diet 
 diets as maintain normal growth and. vigor in chil- p^.^^^^^^ 
 dren past infancy are physiologically superior to any Growth in 
 which would not fulfill these requirements. There the Young 
 is no satisfactory evidence that the character of the 
 diet should be changed when growth is completed. 
 It is advisable, in order to make use of certain foods 
 
THE AMERICAN HOME DIET. OR 
 
 Instruction 
 
 of Children 
 
 in Nutrition 
 
 which can be produced economically, for the adult 
 portion of the population to use to some extent foods 
 which are not suitable for infants or young children, 
 for it seems that this can be done without detrimental 
 effects by following very simple rules for combining 
 them so as to make good each others deficiencies. 
 
 The mother of a growing family has it in her 
 power to educate them according to their capacity to 
 become normal human beings. Young children 
 should be restrained from incessant eating, and the 
 same restraint should be continued during the adoles- 
 cent period when the boy or girl, overflowing with 
 animal spirits, and active in out-door activities, would 
 frequently, if left to their own choice, take food at 
 any time it is available. In the schools, as well as in 
 the home, children should be taught what kind of a 
 diet best promotes health, and the dangers to health 
 and happiness in later life which follows the violation 
 of the laws of nutrition. Failure to develop a normal 
 appetite for wholesome foods at meal time as the 
 result of taking all but worthless soft drinks and con- 
 
 fections, and of 
 
 eating 
 
 candy regularly between 
 
 meals, may be reflected in any abnormal craving for 
 more of the articles which delight because of their 
 appearance, taste and odor, when in reality it is a 
 sign of abnormality due to faulty nutrition. If the 
 effects of such transgressions were more prompt and 
 more severe, their seriousness would be more often 
 appreciated by parents. Unfortunately their effects. 
 are slow and cumulative, and their future menace 
 seems too remote to exert much corrective influence. 
 
 The central idea in the system of diet provided 
 by the menus for the entire year which are presented 
 in this book is that it is possible to substitute for the 
 type of instruction which has been given in the past to 
 the housewife, and which requires her to learn some- 
 thing new and difficult, a plan which saves her the 
 
 8 
 
WHAT SHALL WE HAVE FOR DINNER? 
 
 task of continually exercising ingenuity in planning 
 succeeding meals. At the same time it assures her 
 that the diet presented to her family at every meal central idea 
 time complies with all the requirements of physiology of the Plan 
 so far as our present knowledge makes possible. The 
 almost universal tendency to constipation and its 
 debilitating effects have been kept constantly in mind, 
 and the menus regularly contain articles which tend 
 to correct it. The amounts of meats served will fall 
 decidedly below that common in many households, 
 and the cheaper cuts have been introduced as far as 
 seemed consistent with the serving of attractive food. 
 There has been a distinct effort made to make the 
 flesh foods go as far as possible in conferring palata- 
 bility on vegetable foods, and a more liberal use of 
 milk is assured than is common in the average Amer- 
 ican home by the regular introduction of milk into 
 cookery. This in itself cannot fail to improve mark- 
 edly the quality of the diet over what is now in daily 
 use almost universally in this country. In addition 
 it may be claimed for the menus presented that they 
 are of such a nature as to satisfy the appetite of any- 
 one whose esthetic demands for food are not over 
 fasti-dious. At the same time they are not so tempt- 
 ing as to encourage over eating. 
 
 Foreign and meaningless names of dishes have 
 not been used, and this we believe requires no apology ^^ Foreign 
 or defense. The spirit of Americanism has grown ®^"** 
 greatly in recent years, and it is time that it should be 
 reflected in the household books on diet. 
 
 Since the object is to simplify the work of feeding 
 the family throughout the year so as best to promote 
 its health, and at the same time to give the housewife 
 as much respite as possible from the kitchen, very few 
 dishes are included which require great expenditure 
 of time or labor. Simplicity of service has also been 
 kept in mind with the same end in view. To the 
 
 9 
 
THE AMERICAN HOME DIET, OR 
 
 woman who finds her greatest pleasure in life in set- 
 ting an artistic table, and who really likes to spend 
 much time in making fancy dishes, this idea may not 
 Simple appeal, but to the judicious woman who realizes the 
 Foods and iiy,portance of having both a profession and respite 
 
 Simplicity . ^ . . . ° 1 1 r • i. i 
 
 of Service fi'om it tor recreation and self miprovement, a plan 
 for efficiency in her business, and shorter hours of 
 work cannot fail to be welcome. 
 
 It was deemed inadvisable to enter into a discus- 
 sion of the diet of the sick. Rather, it is aimed to 
 prevent disorders of metabolism which result from 
 violation of physiological laws by preventing errors 
 in diet. A simple discussion of the common elements 
 of danger in the handling of food of infants, and well 
 established facts concerning why food should be prop- 
 erly handled, is included because an understanding 
 of these matters should be a part of the stock of 
 knowledge of every mother. A discussion in non- 
 technical language of the properties of each of the 
 more important foods, and the requirements which 
 must be met in human nutrition, is included in order 
 to give the housewife an appreciation of the theory 
 on which the diets which she serves are formulated. 
 This cannot fail to add interest in her work. 
 
 10 
 
Hygiene 
 
 WHAT SHALL WE HAVE FOR DINNER? 
 
 Chapter II. 
 
 THE RELATION OF THE DIET TO HEALTH 
 
 The span of human life has been nearly doubled 
 during the last century and a half because of the 
 operation of several factors. Living conditions have 
 been improved through sanitation; water and milk 
 supplies have been rendered nearly safe; the fly nui- xendTto 
 sance abated, and thereby typhoid fever greatly re- prolong 
 duced ; mosquito control has eradicated yellow^ fever Life 
 and has in certain localities greatly reduced malaria. 
 Preventive medicine has worked wonders in produc- 
 ing immunity against several diseases, and progress 
 in this direction is still being made. 
 
 Much, however, remains to be accomplished in 
 alleviating the sufferings of mankind. The mortality 
 records show a marked decline in the power of Amer- 
 ican workers to withstand certain influences in mod- 
 ern life. This is manifested in an extraordinary in- 
 crease in the death rate from breaking down of the 
 heart, hardening of the arteries, the development of 
 diseases of the kidneys and an increase in nervous 
 and digestive disorders. 
 
 These diseases are developing in younger people 
 Avith each succeeding decade, and now reach down 
 into middle life, and are increasing in people of all 
 ages. They are old age diseases, and yet among the ^,. . 
 410,000 people who die annually from them, 60,000 Djseast^s 
 die under the age of forty years ; 105,000 die between 
 the ages of forty and sixty years, and 245,000 die 
 above the age of sixty. Tuberculosis causes every 
 year about one-tenth of the total death rate, and little 
 if anything has been accomplished in reducing its 
 prevalence. There is no better treatment for this 
 disease than rest, fresh, clean, cold air, and good feed- 
 
 11 
 
THE AMERICAN HOME DIET. OR 
 
 ing. The recovery of thousands under this regime 
 attests its value. There is little doubt that bad living 
 conditions and especially the adherence to a diet of 
 poor quality, lowers the vitality and renders people 
 susceptible to the disease, and is in great measure 
 responsible for its wide spread occurrence. 
 
 Not only is the span of life shortened by these old 
 age diseases, but the productive period of life and 
 the capacity of the individual are reduced. Accidents, 
 damaged products and ruined machinery, as well as 
 physical discomfort and mental suffering, are the 
 price which society is paying for living in such a way 
 as to foster the early degeneration of the body tissues 
 and consequently early loss of youth. They are the 
 causes of inaccuracy, lack of efficiency and lack of 
 success. The records show that the mortality from 
 these old age diseases has increased nearly one hun- 
 dred per cent, in thirty years. There can no longer 
 be any doubt that faulty nutrition is one of the most 
 important factors contributing to this condition. 
 
 Early aging is manifested not only in the ways 
 just mentioned, but is reflected in the character of 
 much of the advertising matter in our newspapers and 
 periodicals. There is no more promptly appearing 
 Early sign of poor nutrition than loss of the normal texture 
 Aging ^j^(j quality of the skin. The numerous expensive 
 spaces devoted to describing the virtues of facial 
 soaps, beauty lotions and skin foods, reveal the profit 
 arising from an appreciation by manufacturers of the 
 extent to which the women of America today are ob- 
 serving in their mirrors skins which have lost the 
 quality seen in the faces of well nourished school girls 
 in the primary grades. It is further reflected in the 
 elaborate displays of hair of shades characteristic of 
 youth in the windows of every city; in the scores of 
 different remedies for constipation: in cures for bald- 
 
 13 
 
WHAT SHALL WE HAVE FOR DINNER? 
 
 ness, and in the financial success of magazines de- 
 voted to physical culture. 
 
 These and other causes for uneasiness to so large 
 a portion of our population reveal the need for a full 
 appreciation of the kind of habits of life which wrill 
 conserve better than we are now conserving the buoy- 
 ancy of childhood and adolescence, which but occa- 
 sionally remain long with either men or women after 
 growth is completed. It is time to present to our 
 children, in practical form, the best advice possible 
 in the light of modern nutrition studies, concerning 
 how to live so as to promote health and vigor, and to 
 preserve as long as possible the characteristics of 
 youth. One of the most important means of pre- 
 venting the deterioration of the body is through 
 proper nutrition. 
 
 Poor physical condition is by no means restricted 
 to recent years in this country, nor is it necessarily 
 due to modern conditions of city living. Many will 
 recall how our grandmothers insisted on the frequent Faulty 
 treatments with sulphur and molasses ; the periodical jsrot^New* 
 dosing with bitters, and the efficacy of sassafras 
 tea in the spring as a means of "thinning the blood", 
 which was supposed to become impure and thick 
 during the winter. Among our pioneer ancestors 
 the idea was generally accepted that there was a 
 need for a spring medicine of some kind. There Former 
 can be little doubt that this belief rested on common ^^^ spring 
 experience. We know that in the early settlement Medicines 
 of many of the states the people suffered great hard- 
 ships. With little capital and no food reserve, their 
 winter diet was generally very simple and monot- 
 onous, and there is good reason to believe 
 that it was chemically unsatisfactory for the main- 
 tenance of health. After a period of several months 
 during each succeeding winter they felt "run down," 
 
 13 
 
THE AMERICAN HOME DIET, OR 
 
 and when spring came the prevalence of "that tired 
 feeHng" which the ahnanacs which were circulated 
 by patent medicine concerns made such profitable use 
 of in convincing people that they needed a course of 
 The treatment with sarsaparilla or a "spring tonic" or 
 Restricted q^-j^^j- "blood purifier," was so universal that it estab- 
 
 Winter . . . 
 
 Diet lished the belief that winter was an unhealthful sea- 
 son. If one now investigates the same communities 
 where a few years ago this condition was regularly 
 observed, one finds prosperous farms, well supplied 
 with dairy heads, orchards and all the signs of mod- 
 erate prosperity. There is much less pronounced 
 difference between the winter and summer diet, for 
 these reasons and because of the abundance of canned 
 fruits and vegetables put up at home or easily pro- 
 curable from the grocery stores. These changes 
 have caused the disappearance of the tired feeling in 
 the spring (or better, at the end of winter), and 
 consequently the need for spring medicines. 
 
 The vendor of spring medicines had a powerful 
 ally in the spring diet of his customers. With the 
 coming of warm weather various "greens" were avail- 
 Effects ^t)^e ^"<^^ were eagerly sought after. Sorrel pies, wild 
 of the onions and dandelions came from the prairies and 
 Spring were added promptly to the food supply. The cows, 
 ^^®t which because of their starved condition had been dry 
 all winter, became fresh and milk was available. The 
 few hens in the barnyard added worms, insects and 
 tender grass to their diet and began to lay eggs. The 
 garden came on and fresh vegetables were abundant 
 and were eaten with a relish which can be appreciated 
 only by one who has for a period been semi-starved. 
 The tired feeling disappeared about this time, but the 
 regular spring remedies had been taken, and the 
 beneficial results of better diet were wrongly attrib- 
 uted to the efficacy of drugs. 
 
 14 
 
WHAT SHALL WE HAVE FOR DINNER? 
 
 The diet of rat No. 1 consisted from weaning time 
 of bolted wheat fiour 20, degerminated cornmeal 10, 
 cooked and dried potato 30, peas 10, navy beans 10, 
 beets 5, turnips 5, and cooked and dried beefsteak 10 
 per cent. 
 
 When photographed it was 308 days old. The 
 life of the domestic rat is about 3 years, and this 
 animal corresponded approximately in age to a man 
 
 of 28 or 30 years. Note the small size, thin hair, and 
 general old and miserable appearance. This diet 
 afforded wide variety, has an appropriate chemical 
 composition insofar as analysis could show, was pal- 
 atable, and included only natural food products of 
 recognized wholesomeness, and from both animal and 
 vegetable sources. Notwithstanding these facts the 
 nutrition of a group of animals restricted to this food 
 supply was very faulty. 
 
 Rat No. 2 was the same age as the one above, and 
 had been fed on the same diet from weaning time, 
 
 15 
 
THE AMERICAN HOME DIET, OR 
 
 except for one modification; its diet consisted of 
 bolted wheat flour 20, degerminated cornmeal 10, po- 
 tato 24, peas 8, navy beans 8, turnips 5, beets 5, beef- 
 steak 10, and dry whole milk (Merrill-Soule Com- 
 pany) 10 per cent. 
 
 The addition of milk to the diet of rat No. 2 shown 
 in the picture made the difference which is illustrated 
 by the photographs. The one which received the 
 
 milk was youthful, vigorous, and much larger than 
 the one receiving the same food without it. 
 
 It is only within the last four or five years that 
 
 anyone could say what constitutes a satisfactory diet, 
 
 New ^ut we now know definitely that the regular diet of 
 
 Knowledge a large portion of the people of the United States is 
 
 <*^ falling short of maintaining satisfactory nutrition. 
 
 Our knowledge of nutrition has been gained wholly 
 
 by experiments on animals. The information thus 
 
 gained has enabled us to study the quality of the 
 
 16 
 
 Nutrition 
 
WHAT SHALL WE HAVE FOR DINNER? 
 
 dietaries used by man in a manner which would 
 otherwise have been impossible. The effects of dif- 
 ferent kinds of diets on man can best be understood 
 by an illustration of the effects of certain combina- 
 tions of foods on animals. 
 
 It has been found impossible to nourish laboratory 
 animals satisfactorily on any diet which is derived 
 entirely from cereals (wheat, oats, corn, rice) and 
 other seeds; tubers such as the potato, edible roots 
 such as sweet potato, turnip or beet, together with 
 meats which are derived from the muscle tissue of r^^y^^^^ 
 animals (ham, steak, etc.). Even when fed a diet Roots and 
 containing wheat flour, corn meal, peas, beans, po- Meats Not 
 tato, turnip, beet and round steak, young animals Sufficient 
 have always failed to grow to more than two-thirds 
 of their normal adult size, and they grew more slowly 
 than they were capable of growing. They produced 
 but few if any young, and almost never succeeded 
 in keeping the few which they have produced alive 
 through the nursing period. Before animals which 
 were fed on this diet were more than a quarter 
 through the normal span of life of well fed individ- 
 uals, they were rough looking and thin haired. The 
 skin was rough and dry, and they had all the appear- 
 ances of extreme old age and were ready to die by 
 the time they were a third through the span of life 
 normal to the species. 
 
 The same diet with a liberal supply of milk add- 
 ed produced a remarkable contrast in a similar group 
 of animals fed at the same time. This is well illus- 
 trated by the appearance of one of the animals from 
 each group. (See pp. 15-16) The above described diet ^^^.\!^^^^ 
 of cereals, peas, beans, tubers, roots and meat is also ^^^^j Green 
 remarkably improved by the addition of such leaves vegetables 
 as celery tops, spinach, cabbage, turnip tops and 
 other green vegetables. It is obvious from these re- 
 sults that there is some remarkable difference be- 
 
 17 
 
THE AMERICAN HOME DIET, OR 
 
 tween the dietary properties of leaves or of milk as 
 contrasted with any of the ordinary seeds, tubers, 
 roots and lean meat which are so commonly used as 
 food for man and animals. By appropriate experi- 
 ments it has been possible to determine wherein this 
 superiority of milk and leaf lies. 
 
 It has been learned that the proteins of the cereals 
 and of beans and peas, tubers and edible roots are of 
 rather poor quality because they do not yield suffi- 
 cient amounts of certain of the simple digestion 
 products which are formed in the stomach and intes- 
 Proteins tine. Thesc digestion products are the building 
 Have Little stones of which the muscle tissues are made during 
 Value growth. Unless the right kinds with respect to size 
 and shape are furnished by the food proteins the exact 
 pattern on which the muscle must be constructed 
 cannot be formed, and in this case growth is inter- 
 fered with. 
 
 It has long been known that several mineral ele- 
 ments such as those in common salt, lime, phosphorus, 
 iron, etc., must be furnished by the food. It was not 
 appreciated until recently, however, that many of 
 our commonest food-stuffs do not contain enough of 
 Mineral certain of these, especially lime, to meet the require- 
 Saits Very i-i-iej-,|^s Qf ^ rapidly growing young animal. Seeds, 
 mpor an ^^^j^^^-^^ roots and lean meat are all poor in lime, and 
 the milling products of wheat, corn and rice are also 
 very poor in iron and phosphorus. Animals have 
 been found to be surprisingly sensitive to a shortage 
 of any one of the mineral elements which are indis- 
 pensible, and are seriously injured if allowed to go 
 with too small a supply. 
 
 During the last few years it has been discovered 
 that there are three substances of remarkable interest 
 which the diet must supply, which were not suspected 
 to exist until recently. They are remarkable in the 
 fact that but a surprisingly small amount of each is 
 
 18 
 
WHAT SHALL WE HAVE FOR DINNER? 
 
 necessary to meet the needs of an animal, but even 
 
 the small amounts which cannot be dispensed with 
 
 are not present in many foods. One of these will 
 
 not take the place of another. All must be supplied. Newly 
 
 When one or another of these three substances is pp''®*^*'**^ 
 
 11- • p • 1 1 • • 1 Dietary 
 
 absent from the diet, or is furnished in inadequate Essentials 
 amount, there results a peculiar disease. There are 
 three of them, and they have come to be called "de- 
 ficiency diseases." Each is the result of the lack of 
 a single substance. These interesting food units have 
 been given an unfortunate number of names. They 
 have been called vitamines, accessory food sub- 
 stances, fat-soluble A, water-soluble B, water-soluble 
 C, etc. No less than twenty-five variations in the 
 nomenclature of the three have come to the attention 
 of the authors. A brief account of the so-called defi- 
 ciency diseases follows. 
 
 SCURVY. This is a disease due to faulty diet. 
 It has ceased to be common in recent times, and 
 is now met with chiefly in babies who are 
 not properly fed. Occasional cases are met 
 among Arctic explorers, and the disease is 
 common among prospectors in Alaska. It was 
 very common among sailors in the 16th and 17th F^uit 
 centuries, because of the very poor quality of the diet r"*^^^^" 
 which was furnished them on ship-board. Scurvy is vegetables 
 l)revented, and when not too far advanced can be Prevent 
 cured by eating fresh vegetables generally. Orange Scurvy 
 juice, lime juice and lemon juice, fresh cabbage, raw 
 potato, onions and tomatoes enjoy the special repu- 
 tation of being of exceptional value in the prevention 
 and cure of the disease. Scurvy is a very serious 
 disease. The teeth become loose and the gums 
 spongy. The latter bleed easily and the capillary 
 blood vessels in the skin on various parts of the body 
 rupture and cause hemorrhages in spots. The patient 
 suffers great pain and weakness. The disease is liable 
 
 19 
 
THE AMERICAN HOME DIET, OR 
 
 to develop in anyone who lives. for several months 
 exclusively on cooked, canned and dried foods, no 
 matter how abundant the diet or the extent of its 
 variety. This is illustrated by the serious outbreak 
 among the British troops in Mesopotamia in the great 
 war. 
 
 Scurvy is easily prevented by the inclusion in the 
 diet of moderate amounts of fresh, unheated fruits or 
 vegetables, or by using raw milk. Considering the 
 number of people who derive almost all their food 
 supply from wheat flour, corn meal, rolled oats. 
 Diets Which breakfast cereals, beans, peas, potatoes and meats. 
 Produce all of which have been thoroughly heated, it seems 
 Scurvy j-^ther remarkable that this disease is not more com- 
 mon than it is. It seems probable that many people 
 come very close to the minimum intake of the pro- 
 tective substance for scurvy (the antiscorbutic sub- 
 stance) which allows them to escape having the dis- 
 ease by a narrow margin. The above list of foods 
 may be supplemented by canned milk, cooked cab- 
 bage, butter or butter substitute, molasses, prunes, 
 raisins, canned fruits, cheese, macaroni, crackers and 
 canned foods of almost any description, and yet the 
 diet will contain so little of the antiscorbutic sub- 
 stance that a person who adheres to it for several 
 weeks or months will be in danger of developing 
 scurvy, although he may just escape. The occasional 
 outbreak of this disease in garrisons, prisons and be- 
 sieged armies illustrates this fact. Those who will 
 take the trouble to learn how very great a part of 
 the total food supply of many employed persons is 
 derived from the list of foods just given; foods which 
 the grocer can handle without danger of loss because 
 they are marketed in a nearly non-perishable condi- 
 tion, must realize how narrow is the margin of safety 
 against scurvy in such cases. The purchase of some 
 fruit such as apples, pears, peaches, oranges, bananas 
 
 20 
 
WHAT SHALL WE HAVE FOR DINNER? 
 
 to be taken raw, or the use of raw tomatoes, lettuce, 
 celery, nuts, etc., in salads, cabbage to be eaten as 
 cold slaw, cantaloupe, etc., is economy in the interest 
 of health. They serve a specific purpose which is 
 important because of our modern food habits. 
 
 XEROPHTHALMIA (Pronounced ze-rof-thal- 
 mia) of a certain type is an eye disease due to faulty 
 diet. The substance which protects against it is not ^^ 
 abundant in any of our ordinary foods except in but- Disease 
 ter and egg yolk. It is associated with the fats in caused by 
 these foods, but strange to say it does not occur in Faulty 
 any of the vegetable fats or oils. It is less abundant ^*®^ 
 in the leaves of plants, but is found nowhere else 
 among our ordinary food-stuflfs in sufficient amounts 
 to meet the needs of either a growing child or an 
 adult. 
 
 In this deficiency disease the eyes become in- 
 flamed, the lids swollen, even to an extent which 
 prevents their being opened. The coats of the eyeball 
 frequently rupture, and the contents of the eye are Butter, 
 expelled. Blindness will result in a short time if the ^^t^^i^" 
 diet is wholly lacking in the protective substance. It 
 is relieved in its early stages in a very spectacular 
 manner by feeding butter, cream, egg yolk, such 
 glandular organs of animals as liver and kidney, and 
 likewise by the liberal use of leafy vegetables. Al- 
 though this disease has not been at all common in 
 this country, at least fifteen hundred cases have been 
 observed in Japan, and sixty in Denmark. In Japan 
 the diet of the children consisted too largely of cereal 
 foods, and in Denmark the trouble was confined to 
 infants and young children who were fed exclusively 
 on separator skimmed milk. Many of these children 
 promptly recovered when given whole milk, or cream 
 mixtures. Blindness due to malnutrition appears to 
 have resulted frequently among children in some 
 parts of Europe devasted by the war. 
 
 21 
 
THE AMERICAN HOME DIET, OR 
 
 Several reports are to be found in the medical 
 literature of a condition called night-blindness, which 
 afflicts men living in lumber camps and elsev^here 
 v^hose diets are limited to a short list of foods such 
 as wheat flour, beans, meat, tea and coffee, with only 
 occasionally other additions. This condition is com- 
 Night mon in Newfoundland, where a large part of the sea- 
 Blindness faring population restrict themselves to the simple 
 diet just mentioned. It seems highly probable that 
 this condition represents the beginning of the disease 
 which we are discussing. The common remedy for 
 it in lumber camps is drinking of milk or the con- 
 sumption of cheese. This new discovery in nutrition 
 emphasizes the importance of including dairy prod- 
 ucts in the diet. Milk is the cheapest and most effi- 
 cient food for supplying the substance which protects 
 against this type of malnutrition. 
 
 BERI-BERI is a deficiency disease which occurs 
 widely distributed over the world. It occurs most 
 frequently in the Orient, especially among the poorer 
 classes whose diet is very simple and monotonous. 
 Beri-beri It afflicts especially those who eat polished rice as 
 the chief cereal, and who make the remainder of their 
 diet largely fish or meat. It is common in Laborador 
 and Newfoundland and among people who eat little 
 else than wheat bread made from bolted flour, fish 
 and salt meats, tea, and occasionally duff with raisins. 
 The disease is common in South America among 
 natives and groups of laborers who are fed by their 
 employers principally on staple, non-perishable cereal 
 products and meat. 
 
 The principal manifestation of beri-beri is a gen- 
 eral paralysis. Animal experimentation has demon- 
 strated that the only foods which are entirely lacking 
 in the substance which protects against this type of 
 malnutrition are polished rice, starch, sugar, glucose 
 and the fats and oils from both animal and vegetable 
 
 22 
 
WHAT SHALL WE HAVE FOR DINNER? 
 
 sources. Bolted wheat flour, degerminated corn 
 meal, certain breakfast cereals, macaroni, spaghetti, 
 tapioca, hominy made by the present commercial 
 process, steak, ham and other cuts of meat which 
 come from muscle tissue, fish and fowl muscle, are 
 all very poor sources of the substance which protects 
 against this disease. Ordinary cooking, or heating 
 sufficient to preserve foods in canning does not great- 
 ly decrease their value with respect to this protective 
 substance. Beans, peas, raw and cooked vegetables 
 of all kinds, milk, eggs and fruits are all good sources 
 of this food complex. 
 
 It should be emphasized that the faulty character 
 of the various articles mentioned above in connection 
 with the prevention or cure of any of the deficiency 
 diseases, does not indicate that these are not good 
 and wholesome foods, and does not indicate that they Safe to Use 
 should not enter into the diet of man as they have Faulty Foods 
 done in the past. These foods which are deficient in J?^^'^^^^. 
 one or another respect, form our staple articles of ^.j^^^^^ 
 diet. Many of them are among our most important 
 agricultural crops and we should continue to make 
 use of them freely. The thing to be kept in mind is 
 that nearly all of our common foods are deficient in 
 some degree in one or more respects, but that the 
 shortcomings are not the same in different classes of 
 foods, so that by using suitable combinations which 
 supplement each other in the proper manner, highly 
 satisfactory diets can be secured. 
 
 We should avoid the use of diets which, while not 
 sufficiently faulty to produce a condition which can 
 be recognized as a breakdown of the type of one or 
 another of the so-called deficiency diseases, may yet 
 be so faulty as to bring the individual into a state of 
 chronic nutritional instability. There can be no doubt 
 that such a condition is common at the present time, 
 and in providing a list of menus for the entire year, 
 
 23 
 
Faulty Diet 
 
 and Chronic 
 
 Nutritional 
 
 THE AMERICAN HOME DIET, OR 
 
 such as is listed in later pages of this book, the object 
 is to do away with such a danger. Avoidance of 
 error in the selection of foods which will properly 
 supplement each other so as to insure good nutrition, 
 demands a somewhat extensive knowledge of the 
 
 NUiricionai . . , ^ . . i c . i i- i-j. 
 
 Instability prmciplcs of nutrition, and of the peculiar quality 
 with respect to each of the several dietary factors 
 of each of the articles which enter into the day's 
 ration. Such knowledge cannot, for some time, if 
 ever, become familiar to every housewife. Even if 
 she possessed it, in order to be successful she should 
 have to give a degree of attention to the planning of 
 each meal which would be a burdensome task. 
 
 RICKETS appears not to be a deficiency disease 
 in the same sense that scurvy, xerophthalmia and 
 beri-beri are, but it is directly the result of faulty nu- 
 trition in young children. Starvation for lime salts is 
 one of the predisposing factors, but a poorly consti- 
 tuted diet aggravates the tendency toward the devel- 
 opment of this distressing condition. Faulty bone 
 Rickets g"^^wth is the most noticeable feature of the disease. 
 Causes Heated milk, which includes canned milk and boiled 
 Faulty Bone milk, if fed to an infant continuously for a consider- 
 Growth able period will place the child in jeopardy, and the 
 danger is increased by liberal feeding with cereal 
 foods. Many babies doubtless escape an attack of 
 rickets when confined to a faulty diet, merely by rea- 
 son of escaping acute digestive disturbances which 
 may be caused by dirty milk. The disturbances of 
 digestive function so frequently caused by unclean 
 food, weaken the child and interfere with its nutri- 
 tion to an extent w^hich turns the balance against it. 
 
 24 
 
Man Can 
 Live on 
 Animal 
 
 WHAT SHALL WE HAVE FOR DINNER? 
 
 Chapter III. 
 
 The Relation of Faulty Nutrition To Early Loss 
 
 Of Youth 
 
 It is possible for man to live exclusively on a diet 
 of flesh, and indeed the Eskimo subsists almost ex- 
 clusively on food of animal origin. He could not live 
 on steak and ham as his sole food supply however. 
 The secret of his success, such as it is, lies in the use 
 of blood, bone marrov^, the glandular organs and the Tissues 
 soft bones of frozen fish, along with muscle tissue Alone 
 and a large amount of fat. Studies on laboratory 
 animals have clearly established the fact that only 
 by such dietary habits can the carnivorous diet suc- 
 ceed, but while such a food supply may sustain life, 
 it is not satisfactory in promoting good nutrition. 
 It is characteristic of all exclusive flesh eaters, both 
 men and animals, that they are active, aggressive 
 and persevering only when hungry. When they have 
 been fed they become lethargic and dull. Dr. Gren- 
 fell says in his book on Labrador, that the Eskimo 
 will not catch one fish while a white fisherman will 
 catch ten. 
 
 It is now definitely established that there are but 
 two kinds of diets suitable for people in regions 
 where agriculture is possible, which are satisfactory 
 for the maintenance of health and vigor over a long 
 period, viz. : those which contain either milk or the 
 leafy vegetables in suitable amounts. (*) Since there 
 are certain deficiencies from the dietary standpoint 
 in all seeds, tubers, roots and lean meats, and it is 
 necessary to add to any assortment of these, either 
 milk or the leaf of some plant, in order to make them 
 
 (*)For an extended account of the results of nutrition studies with 
 animals and their bearing on the nutrition of man, the reader is re- 
 ferred to The Newer Knowledge of Nutrition, by E. V. McCollum, 
 The Macmillan Company, New York, 1918. . 
 
 25 
 
THE AMERICAN HOME DIET, OR 
 
 dietetically complete, we have designated milk and 
 The the leafy vegetables the protective foods. To some 
 Protective extent eggs may also be regarded as a protective food, 
 Foods ^^^ ^^g.^ ^^^ ^^^ g^ good a source of lime. 
 
 In the light of such experimental data obtained 
 v^ith animals it is interesting to note that a menu 
 of veal cutlets, boiled or baked potatoes, buttered 
 peas, gelatin salad, bread, butter or a substitute for 
 it, mince pie and coffee, would be recognized by the 
 average family as a satisfactory dinner. This menu 
 is derived entirely from a meat representing muscle 
 tissue; a tuber, potato; a legume seed, pea; gelatin, 
 a protein from meat or bone; a cereal, bread; meat 
 and fruit from which mince meat is prepared and a fat, 
 butter or a substitute made from animal or vegetable 
 fats. Such a diet cannot be regarded as satisfactory 
 for the maintenance of health, although it complies 
 with the older standards of chemical composition 
 Faulty which wcrc supposed to be adequate as a basis of 
 Menus judgment. We now know that it is necessary to 
 ommon ^^^i^^ ^^j. selection of foods from certain sources, as 
 well as to be sure that the diet contains enough of all 
 the substances which we know how to estimate chemi- 
 cally, in order to have it complete. It is a simple mat- 
 ter to modify the above menu so as to greatly improve 
 its value. If breaded cutlets (dressed with egg and 
 bread crumbs), mashed potatoes to which milk is 
 added, creamed peas, gelatin salad, bread and butter 
 and caramel custard are substituted, the meal would 
 not differ appreciably in attractiveness and palata- 
 bility from the former, yet it would be decidedly 
 superior to it for the maintenance of health. 
 
 It is well known to those who have inquired into 
 the matter, that there are thousands of American 
 families who are using little or no milk, and who eat 
 practically no green vegetable other than an oc- 
 casional serving of cabbage. We in America have 
 
 26 
 
WHAT SHALL WE HAVE FOR DINNER? 
 
 developed a system of diet which is fairly good in by 
 far the greater number of homes throughout the land, 
 because nearly or quite enough milk and its products 
 are used. In most instances, however, the diet would no^ Enough 
 be further improved by the use of more milk, and MUk is 
 nearly every family in the land is taking far less green Used 
 vegetables than it should. In many of the large cities 
 the consumption of milk per person averages less than 
 a pint a day. Since all children in families where 
 intelligent care is given them are furnished about a 
 pint and a half or more each per day, and a consider- 
 able number of adults in good homes take a similar 
 amount, it must be true that many homes use little or 
 no milk regularly. Direct inquiry has shown this to 
 be the case. 
 
 Green vegetables, generally speaking, are very ex- 
 pensive, as are also fruits. To some extent the ex- 
 cellent dehydrated products now available could be 
 used to great advantage and doubtless will be as soon 
 as the public learns how highly the processes of 
 dehydration, with the preservation of the appetizing 
 qualities of the fresh articles, have been perfected. 
 At present fruits are eaten but sparingly in many ^eafy 
 households because of their cost. They are highly jj^^^ 
 desirable for the reasons which have been discussed. Remarkable 
 It is certain that the food supply now commonly used Value 
 in thousands of households would not support any 
 species of animal in a state of health over a very great 
 fraction of its span of life. There is much direct evi- 
 dence that such diets as are now common do not 
 maintain health and vigor in adult human beings, 
 much less do they lead to normal development in a 
 growing child. 
 
 In considering the effects of a diet which is more 
 or less faulty, but of sufficiently good quality to pre- 
 vent its evil effects from becoming promptly notice- 
 able, we must take into account the life history of the 
 
 27 
 
THE AMERICAN HOME DIET, OR 
 
 Effects of 
 Faulty Diet 
 
 Baby Should 
 Be Nursed 
 
 individual. In experimental animals it is found that 
 such diets as do not contain the protective foods lead 
 to early aging and short life, and that the life is 
 ordinarily terminated by diseases such as tuberculosis 
 or pneumonia. The animals may appear to be in 
 fairly good condition for wrecks or months, according 
 to the length of life of which the species is capable, 
 but their lives are terminated at a quarter, a third or 
 a half of the span which they might reach if they were 
 well nourished. A period of debility precedes death, 
 and when the vitality reaches a certain low level they 
 become the prey of infections which carry them off. 
 The effects of faulty diet are present before they can 
 be recognized by any outward sign. Nervousness 
 and irritability are many times the first noticeable 
 symptoms, and following these the poor condition of 
 the skin and hair attract attention. In all these re- 
 spects we have the counterparts in man. 
 
 A typical life history of an individual may be some- 
 what as follows : In infancy it is nursed for a short 
 time, but because the mother does not have an ade- 
 quate milk supply or on account of the inconvenience 
 of nursing, the child is placed on bottle feeding. For 
 a time it thrives on cow's milk, but is accidently given 
 a bottle of stale or dirty milk, which causes an at- 
 tack of indigestion followed by diarrhea. A physician 
 takes it off of a milk diet, substituting a cereal water 
 for a few days, then gradually replaces the latter by 
 milk and the infant begins to grow again and is ap- 
 parently normal. The milk is, however, frequently 
 not clean and fresh, and the baby suffers more or less 
 from indigestion, is fretful and does not get enough 
 rest and sleep because of its discomfort, and accord- 
 ingly does not grow as fast as it should for consider- 
 able periods. Its delicate digestive apparatus is more 
 or less debihtated by irritation from unwholesome 
 decomposition caused by the action of certain kinds 
 
 28 
 
WHAT SHALL WE HAVE FOR DINNER? 
 
 of bacteria which should never have been allowed to 
 enter it. Its capacity to digest and absorb food is 
 lowered, and the child may suffer from a slight attack 
 of rickets which result in its legs being somewhat 
 crooked in later life. As it grows older and is given 
 eggs and fruit and cereal with its milk it develops 
 better, but is always somewhat under weight, a little 
 pale and not so energetic as it should be. When just 
 out of infancy many children are allowed to eat meat, 
 and too much sugar or syrup. Sometimes, because of 
 being given milk which is stale and bad flavored they 
 form a distaste for it, and are allowed to go without 
 it. No effort is made to cultivate a liking for spinach, 
 cabbage or other green leafy vegetables, and the re- 
 sult of one or all of these abuses is an under nourished 
 child. 
 
 After passing out of infancy the child may be 
 allowed to continue the faulty eating habits just de- 
 scribed, and in addition, to eat between meals and 
 so spoil its appetite when it comes to the table. Meats 
 and sweets are eaten entirely too freely, and the re- 
 mainder of the diet may consist largely of bread and 
 butter and potatoes. Such eating habits fail to make 
 the child develop normally at a time when the perm- 
 anant teeth are forming, and the foundation of life- 
 long dental troubles are laid. We have become so 
 accustomed to see children whose physical develop- 
 ment is distinctly below what it should be that as a 
 rule parents do not feel a sense of guilt for a condition 
 in their children which is wholly the result of their 
 own neglect of duty. To be sure it is the result of 
 ignorance, or indifference, but the outcome of their 
 failure to meet their obligation is, nevertheless, a life- 
 long tragedy for their offspring. 
 
 The housing together of a large number of chil- 
 dren in the schools exposes them to colds, and all the 
 common children's diseases, and makes it practically 
 
 29 
 
 Babies Are 
 Often 
 Injured by 
 Improper 
 Feeding 
 
 Wrong 
 
 Eating 
 
 Habits in 
 
 Children 
 
 Cause 
 
 Injury 
 
THE AMERICAN HOME DIET, OR 
 
 Hygienic 
 Conditions 
 
 Are Also 
 Important 
 
 More 
 
 Attention 
 
 Given to 
 
 Proper 
 
 Feeding of 
 
 Farm 
 
 Animals 
 
 Than to 
 
 Children 
 
 certain that all will have measles, whooping-cough, 
 chicken-pox, mumps, and repeated colds of a con- 
 tagious nature. These could be greatly reduced if 
 greater attention were given to preventing the at- 
 tendance of school by sick children, but at present 
 there seems little hope of greatly reducing this men- 
 ace to the health of the child. All diseases are a 
 menace to future health, and add to the probability 
 that the tonsils may become infected, or that catarrhal 
 conditions of the nose and throat may become estab- 
 lished, or that tuberculosis may be contracted. 
 Sleeping in closed rooms and lack of fresh air and 
 exercise during the winter months all tend to debil- 
 itate the child, and to render it less capable in later 
 life than it might have been. 
 
 In the better class of American homes a sufficient 
 amount of milk, eggs and ice cream, and of fruits and 
 vegetables are used to make it possible for children 
 to grow up to what appears to the average observer 
 a fairly normal physical condition, because our stan- 
 dards of what constitutes normality are low. Such 
 standards are in general what we are accustomed to, 
 rather than standards based on a careful considera- 
 tion of what can be realized. It is high time that 
 every mother should know as much about feeding her 
 family as the thousands of successful farmers now 
 know about feeding live-stock. In the barnyard the 
 money factor has been sufficient to cause reform, but 
 too many mothers are giving a large amount of 
 thought and time as well as labor to solving the 
 problem of dressing themselves and their children 
 attractively, while leaving their physical development 
 entirely to chance. Physical vigor is the fundamental 
 basis of health, enjoyment, achievement and long life, 
 and every consideration should be subordinated to 
 securing it. 
 
 30 
 
WHAT SHALL WE HAVE FOR DINNER? 
 
 At the period of life between fifteen and thirty 
 years of age, most people enjoy their best health. The 
 powers of resistance and the capacity to digest food 
 are greatest at this time. Freedom from illness and 
 the ability to recover promptly from the effects of loss 
 of sleep or of fatigue foster the idea that various 
 violations of the laws of hygiene and nutrition are 
 matters of little importance. Young people over eat 
 of any palatable food and eat at irregular intervals, 
 with so little evidence of any unfavorable effects that 
 they see no reason for giving any thought to habits 
 of right living. But as all persons advanced in years 
 know, this happy freedom from accountability for 
 violation of the laws of health does not last many 
 years in most cases. 
 
 Most people past thirty begin to realize that they 
 cannot do certain things without discomfort, which 
 formerly they did not notice. The man of thirty to 
 forty years who is engaged in some occupation which 
 affords little opportunity for exercise in the open air 
 generally becomes aware that his digestion is not so 
 good as it once was, and that he does not have his 
 former energy. For years meat, bread and potatoes 
 have formed the bulk of his diet, other things being 
 secondary and irregular additions. Meat is good and Many Lose 
 he has eaten it freely and regularly. At first he at- too^Ear/v***^ 
 tributes his failure to dispose of his food as he 
 formerly did solely to lack of exercise, and he begins 
 to walk to his work or at least part of the way, when 
 formerly he rode. His physical condition is on his 
 mind more or less daily, and he talks to an acquaint- 
 ance with whom he falls into company on his way to 
 work, about how he is walking to keep himself fit. 
 This change does benefit him, but there is still some- 
 thing wrong with his feelings and digestion, and he 
 begins to eat more sparingly. This seems for a time 
 to be all that is necessary to keep him in a state of 
 
 31 
 
THE AMERICAN HOME DIET, OR 
 
 well-being. But his hair grows thinner, until an un- 
 mistakable bald spot appears. His skin shows 
 wrinkles. If his ancestors were fat his waist measure 
 increases ; if they were thin he grows more shadowy, 
 and if his digestion is more impaired, assumes the 
 mien of the dyspeptic. In either case he thinks daily 
 of his physical condition, and there is a growing 
 tendency for him to keep conscious of the manner in 
 which his digestive apparatus is disposing of its last 
 installment of food. He notices that little things ir- 
 ritate him, which formerly he would not have ob- 
 served. He would not admit that his health is failing, 
 yet he takes up golf, or cultivates a garden because 
 he feels better as a result. Months or even years may 
 go by with little noticeable change in his condition. 
 Yet the tendency to introspection is there, and at 
 forty-five he seeks additional life insurance, and to his 
 surprise is refused. 
 
 He now begins to take notice of the "How to keep 
 well" advice in the newspaper, and peruses the adver- 
 tisements of books on health. His future course de- 
 pends in great measure on the kind of literature on 
 diet which he reads. He may try thorough mastica- 
 tion, which someone recommends as a panacea for all 
 ailments due to faulty nutrition. He chews each 
 morsel until his deglutition mechanism automatically 
 snatches it from his control. He announces that this 
 new discovery benefits him greatly, but nevertheless, 
 quietly discontinues the practice after a time. 
 
 He may learn from his reading that a low protein 
 . diet makes for health and efficiency, and that the best 
 
 Protein ,,r •• i- i- i • r 
 
 Diet method of attammg this end is to abstain from meat. 
 He tries it and feels better for a time, but his appetite 
 gets the better of him and he cannot refrain occa- 
 sionally from eating meat. He may be over abstem- 
 ious and actually eat too little food. He comes to 
 
 32 
 
 The Low 
 
WHAT SHALL WE HAVE FOR DINNER? 
 
 depend on the frequent use of cathartics for rehef 
 from constipation. 
 
 There are other systems of diet which men or 
 women in the condition so common in middle Hfe 
 may adopt in seeking relief from discomfort and fail- 
 ing powers. Vegetarianism; the fruit and nut diet; 
 the adoption of whole wheat bread instead of white is^^and^"' 
 flour bread; the two meal a day regime; lacto-vege- other 
 tarianism and sour milk therapy, are examples. All Systems 
 work a change for the better for a time when the of Diet 
 subject before had been a hearty meat eater, and had 
 adhered largely to the meat, bread and potato type 
 of diet. Of these lacto-vegetarianism, or the use of 
 a vegetable diet along with milk and eggs is, in the 
 light of modern knowledge, decidedly superior for 
 the promotion of health to any of the others. It is 
 especially good when liberal amounts (as much as 
 a quart a day per person) of milk and of green leafy 
 vegetables are used. " 
 
 In order to appreciate how so many different die- 
 tary practices may all lead to partial relief from the 
 sense of ill-being which the middle aged person so 
 frequently feels as the result of taking for years a 
 diet not satisfactorily selected and rich in meat, it 
 is necessary to understand the general behavior of 
 the digestive tract, and how faulty habits lead to 
 its debility. 
 
 In the intestine of the young infant, when it is 
 in a healthy condition, and is nursed by its mother, 
 there is no putrefaction with the formation of the 
 unwholesome decomposition products of proteins so 
 common in the adult. The sugar of milk is peculiar- 
 ly suited to serve as the carbohydrate supply in the 
 nutrition of the infant, because it is not fermented 
 readily. Cane sugar leads to gas formation in many 
 cases because it is so readily fermented. Milk sugar 
 encourages the development of a variety of bacteria 
 
 33 
 
THE AMERICAN HOME DIET, OR 
 
 in the intestine, which forms small amounts of lactic 
 acid. This keeps the condition in the digestive tract 
 acid and tends greatly to keep down the putrefactive 
 Putrefaction organisms. When an infant is fed stale milk, or other 
 t^stin* food not suited to it, and an attack of indigestion 
 follows, the intestine is usually seeded with bacteria 
 of forms which are dangerous to health. It is then 
 placed in a very disadvantageous position with re- 
 spect to its nutrition. The diarrheal discharges show 
 by their odor that they are full of foul products. The 
 highly irritating nature of these is apparent from 
 the manner in which the skin of the buttocks is red- 
 dened and inflamed by coming into contact with them. 
 It may not be doubted that the irritation of the lining 
 membrane of the intestine, which is more delicate 
 than the skin, is even greater than the latter. 
 
 Aside from the injury to the lining membrane of 
 the intestine, the child is burdened with the intoxi- 
 cation which results from absorption of the poisons. 
 Injury Due When it finally returns to health after such an attack 
 to Intestinal ^^^ jUness as is causcd by dirtv milk, is it just as well 
 
 Intoxication rr ■, • n • r t • r •' ^ ^ 1 j -^ 
 
 oiT physically as if the infection had never happened: 
 There can be but one answer to this question: No. 
 An injury of this kind leaves permanent effects on 
 all the tissues of the body. The intestinal wall is 
 never quite so capable of protecting itself against in- 
 vasion by bacteria in later life as it would have been 
 if it had never been subjected to the injury. During 
 such attacks the liver and kidneys are bathed with 
 blood which contains poisonous substances, and they 
 are ever afterward a little less capable of performing 
 their vital functions than they would otherwise have 
 been. The results of illness are cumulative, and the 
 oftener illness is repeated the less vigorous will be 
 the body's defensive power. The lowered vitality 
 caused by one infection increases the liability to some 
 other infection. Influenza prepares the body for 
 
 34 
 
WHAT SHALL WE HAVE FOR DINNER? 
 
 pneumonia. Small-pox does not itself take the life 
 of its victim, but it makes possible the invasion of 
 the tissues by a streptococcus which does. Measles 
 are very frequently followed by infections to which, 
 previous to the attack, the body was immune. 
 
 Nearly all children who are not nursed in infancy 
 suffer from one or more attacks of intestinal infec- 
 tions which lay the foundation of ill health in later 
 life. Once the digestive tract of the infant is seeded 
 with pernicious types of organisms by feeding it 
 dirty milk, it never returns to a condition where the 
 intestine is as clean and hygienic as it was before. 
 Failure to nurse infants, and carelessness in feeding The 
 them milk which is not clean, lay the foundations ^""!^^".!^^"^ 
 
 r IT- 1-1 1 '1 r 1 -111 1 , Fed Chud 
 
 of a life in which the period of youth will be short, j^ ^^ ^ 
 Many children both in infancy and childhood are Disad- 
 allowed to suffer from constipation more or less reg- vantage 
 ularly. This neglect in many cases lays the founda- 
 tion of lifelong suffering. Irritation of the intestine 
 always results from long contact with decomposing 
 fecal matter. The habit of emptying the bowel but 
 once a day is regarded by medical men everywhere 
 as an artificially established practice which produces 
 bad effects on health. It schools the intestine to har- 
 bor its contents without protest, and destroys its 
 capacity to functionate. The seriousness of this mat- Evil 
 ter will be appreciated by almost everyone from per- Effects of 
 sonal experience, and from the knowledge that the *^"* *^^ ***" 
 habit of taking cathartics is an all but universal prac- 
 tice among adults. Cathartics act because they irri- 
 tate, and they steadily work damage on the intestine. 
 Another factor in establishing chronic indigestion 
 and malnutrition is the habit of eating at stated times 
 irrespective of the need of food. The active and the Overeating 
 sedentary sit down to eat at the same time, and the 
 interval between meals is adjusted to the needs of 
 the former. The prevalence of double chins and 
 
 35 
 
THE AMERICAN HOME DIET, OR 
 
 triple necks attests the fact that many are eating far 
 more than their actual food requirements. Unfor- 
 tunately the appetite is not a safe protector, especially 
 when tempted by attractive dishes, and many eat 
 when the digestive tract is not prepared to handle 
 food. The term digestive tract is used intentionally, 
 because of the widespread misapprehension as to the 
 scat of the trouble in indigestion. Discomfort which 
 is referred to the stomach is in most cases the mani- 
 festation of abnormal conditions in the intestine. 
 
 When food or drink is taken into the stomach the 
 contractions which are set up in swallowing tend to 
 continue throughout the entire length of the alimen- 
 Muscuiar ^"^^y ^^'^^^- Inimediatclv after eating is, therefore, a 
 Activity favorable time to reinforce these contractions which 
 of the tend to grow more feeble as they pass away from the 
 Intestine stomacli. A couscious effort at this time will gen- 
 erally lead to the large intestine emptying itself. It 
 is possible to train the intestine so as to have a con- 
 siderable amount of control over it. Nearly everyone 
 ignores this opportunity and allows it to pass. The 
 result is that the intestine is forced to harbor decom- 
 posing food residues which keep it in an unhygienic 
 state for many hours longer than is necessary. 
 
 In a well person there is a prompt response by the 
 stomach with secretion of a digestive juice which is 
 strongly acid when food is taken, even though there 
 The Overfed ^^,^g j^^ scnsc of actual hunger at the beginning of 
 the meal. The response is much less vigorous, how- 
 ever, than it is when there is a genuine desire for 
 food. In the confirmed dyspeptic or the neurasthenic, 
 there may be no such response, and food may lie for 
 a long time in the stomacli without digestion, and in 
 a condition favorable to bacterial growth. Gas may 
 be formed and cause discomfort, or the food may 
 after a time be passed on into the intestine, when 
 undergoing bacteriological decomposition. In other 
 
 36 
 
WHAT SHALL WE HAVE FOR DINNER? 
 
 cases, stomach digestion may be nearly normal, and 
 the growth of bacteria develop only after the partly 
 digested material has reached the lower intestine. 
 
 Dr. Alvarez has recently reported very interesting 
 studies which show that in many instances of pro- 
 fuse gas production and its regurgitation, the gas 
 does not form in the stomach, but in the lower intes- perUitaUic 
 tine. The intestine reverses the direction of its run- Action 
 ning waves of contraction so as to bring the contents 
 of the lower bowel back toward the stomach. This 
 condition arises when there is an irritating mass in 
 the lower intestine. Hie regurgitation of gas, and 
 the contents of the intestine causes nausea and belch- 
 ing. Bile is forced from the intestine back into the 
 stomach, and some of it comes up with the gas, caus- 
 ing the bitter taste. This condition is a typical "bil- 
 ious attack." It is not due to sluggishness of the 
 liver as is popularly supposed, but to an abnormal 
 nervous reaction which reverses the direction in 
 which the intestine moves its contents. Its inciting 
 cause is an unhygienic condition of the intestine. 
 
 During profuse gas formation in tlie intestine, 
 loops are filled so tightly as to form kinks which pre- 
 vent its escape, and this results in pain. The tension 
 may reach a point which seriously interferes with the 
 circulation of blood through the intestinal wall. The '"J"^y 
 wall sometimes becomes so inflamed that the outer intestine 
 surface becomes pasty and may adhere to adjacent by Food 
 parts forming permanent adhesions. The surgeon Decompo- 
 frequently sees such adhesions in his operations. '*'**^" 
 They greatly interfere with the action of the intes- 
 tine and hurry the patient on toward invalidism. 
 
 The weight of the fecal matter in the intestine 
 is frequently so great as to cause a sagging out of 
 normal position, because the tone of the abused mus- 
 cles is lost. Prolonged distension of the stomach or 
 intestine sometimes causes permanent dilitation and 
 
 37 
 
THE AMERICAN HOME DIET, OR 
 
 Effects of 
 Contem- 
 plating 
 Digestive 
 Function 
 
 partial loss of function. Pressure of the distended 
 stomach on the heart frequently leads people to be- 
 lieve that they have heart trouble. 
 
 Chronic indigestion causes the cultivation of the 
 habit of centering the attention of the sufferer on the 
 manner in which his digestive apparatus is disposing 
 of its last meal. All impulses which are transmitted 
 from the brain to the digestive tract have, unfor- 
 tunately, a tendency to depress its normal muscular 
 activity, and its secretion and absorption. It is a 
 common saying that a well person never knows that 
 he has a heart or a stomach. There are outlying sta- 
 tions of the nervous system called ganglia, whose 
 business it is to take care of the secretion and mus- 
 cular activity of the alimentary tract automatically, 
 and thinking of one's digestion profoundly interferes 
 with their functioning. It is a grave mistake to keep 
 thinking of how digestion is proceeding, in the fear 
 that some morsel which has been eaten may not agree 
 with one. The wholesome effects of pleasant company 
 during meals helps to keep the brain from interfer- 
 ing with normal digestion. 
 
 Such a habit of self observation often leads one to 
 try to establish which article in his last meal is re- 
 sponsible for his misery. He lays the blame on one 
 and decides that it does not agree with him and avoids 
 it in future. As one attack of indigestion follows 
 another, he gradually eliminates one food after an- 
 other as dangerous to him. In time he forgets earlier 
 experiences and eats without distress foods which 
 had been under ban, and gradually goes the rounds 
 of condemning a series of perfectly wholesome foods. 
 
 The conditions described represent the extremes, 
 but are no more serious than thousands which are 
 regularly observed by the medical profession. For- 
 tunate are they who are protected from infancy from 
 debilitating influences in nutrition and who adhere 
 
 38 
 
WHAT SHALL WE HAVE FOR DINNER? 
 
 to a type of diet which approximates the optimum, 
 and is of such a character as to discourage over-eat- 
 ing. 
 
 There are many adults, however, who have been 
 well brought up, and reach middle life with good 
 vigor, but who fall into the practice of taking too 
 much of their food in the form of meat, bread, pota- 
 toes and sugar. These and other articles made from 
 wheat flour, as macaroni, crackers, etc. ; other seed gread and 
 products, such as peas, beans, rice and oats, make up potato Type 
 altogether too large a share of the total food supply of Diet is 
 and are not supplemented with a suftici.ent amount of Faulty 
 milk, eggs and the green, leafy vegetables to correct 
 their deficiencies. The result is that while they have 
 enough to eat, its quality is poor, and the blood 
 stream is nearly always more or less impoverished 
 with respect to one or more substances which are in- 
 dispensable to complete the list necessary for the nor- 
 mal nutrition of the tissues of the body. Animals 
 confined to such diets grow old rapidly even when 
 the diet is of a composition which satisfies the food 
 chemist, but is not so selected as to contain a suffi- 
 cient amount of the protective foods. It seems neces- 
 sary to interpret the rapid increase in the develop- 
 ment of the so-called old age diseases, hardening of 
 the arteries, kidney and heart degeneration, during 
 the last thirty years, as in great measure the outcome 
 of changed dietary habits, whose significance would 
 never have become appreciated but for animal experi- 
 mentation. 
 
 Professor Folin of Harvard University has shown 
 in a very interesting way the degree to which by 
 middle life the kidneys of the normal man or woman 
 lose their capacity to perform their function of elim- 
 inating the waste products of metabolism into the 
 urine. He has refined methods for the analysis of 
 the normal constituents of the urine, so as to be able 
 
 39 
 
THE AMERICAN HOME DIET, OR 
 
 to determine their amounts in very small samples of 
 the blood. An examination of the amounts of these 
 waste products of the life processes which are circu- 
 impairment lating in the blood of healthy young medical students, 
 of Kidney ^j^^j ^f ^ jjj^g number of apparently healthy adults of 
 with Afie ^^o^^t forty years of age showed that about half of 
 the latter were carrying about thirty per cent more 
 substances in their blood which should have been ex- 
 creted by the kidneys into the urine. There appears 
 to be in many apparently normal persons, a progres- 
 sive decrease in the capacity of the kidneys to carry 
 on their work of freeing the blood of waste products. 
 The lesson which we should learn from such facts is 
 the imperative need of taking from infancy up such 
 a diet as will defer the onset of the changes charac- 
 teristic of aging. 
 
 While it is never too late to gain by right living, 
 the time to begin to follow the principles laid down 
 Importance by scientific research in nutrition is at birth. Anyone 
 *d H^*h-^*^ who will adhere to the simple principles now well 
 Throughout established as the best way to select the food supply 
 Life cannot fail to add years of usefulness and happiness 
 to his life. The opportunity of the mother to guide 
 her family along right lines of living is one which she 
 should fully appreciate, and is worthy of her best ef- 
 forts. 
 
 Major McKay has reported extensive observations 
 on the nutrition of the natives of India, which afford 
 a remarkable confirmation of the fact that the prin- 
 ciples of diet outlined here are correct, and apply to 
 human nutrition. Among the numerous peoples of 
 India there are found groups who differ most widely 
 in their dietary habits either from force of circum- 
 stances or from religious motives. In the crowded 
 districts of Bengal, where there are about nine hun- 
 dred people to the square mile, the natives are largely 
 grain eaters, rice being the principal cereal. Other 
 
 40 
 
WHAT SHALL WE HAVE FOR DINNER? 
 
 vegetable food is eaten so far as it is available, and 
 animal food is craved but the supply is inadequate. 
 The physical condition of the Bengalese is almost 
 without exception miserably poor. In the eastern dis- ^^^ ^^®^ 
 tricts of Bengal, where the diet is largely confined ^^^Tthe 
 to cereals, beans and fish, the physical condition of Hindus 
 the natives is better than among the more nearly 
 strict vegetarians. They are, however, still very in- 
 ferior to the hill tribes of Tibet and other people who 
 keep fiocks and herds and use large amounts of milk 
 in addition to vegetable foods and meat. Those who 
 would attribute this difference in development to cli- 
 mate must explain why the Arabs who live so largely 
 on soured milk of camels, mares or cows, have from 
 time immemorial, while living in a climate where in 
 summer the temperature daily reaches a hundred de- 
 grees or higher, had both the physical power and the 
 courage to journey over the long and wearying car- 
 avan routes of the deserts. 
 
 While the data furnished by Major McKay is not 
 so complete as is desirable, it points definitely to the 
 conclusion that a cereal and meat diet, even when it 
 furnishes considerable variety, falls short of the 
 value which it would have if dairy products were 
 added in liberal amounts. 
 
 It is significant that the reports of British officers Experience 
 to their government on the fitness of the natives of with Indian 
 the several parts of India for military service show Soldiers 
 that the vegetarian Bengalese are regarded as_unfit, 
 and they are no longer used for recruiting the native 
 army. The pastoral tribes, who use large amounts 
 of milk regularly in their diet, are commended in the 
 highest terms, as respects their physical fitness, cour- 
 age and moral standards. 
 
 The children of Bengal are described by McKay 
 as poor, miserable, pot-bellied little creatures with 
 
 41 
 
THE AMERICAN HOME DIET, OR 
 
 The Diet 
 
 and 
 
 Pellagra 
 
 Better 
 
 Selection 
 
 of Food 
 
 Essential 
 
 little joy in their lives, while the children of the hill 
 tribes are well developed and happy-looking. 
 
 Dr. Goldberger and his associates in the U. S. 
 Public Health Service have made elaborate studies 
 of the diets of the people of certain parts of the South 
 where a disease known as pellagra is common. This 
 distressing malady, which was not recognized until 
 1908, now afiflicts about 170,000 people. It seems 
 almost certain that it is a contagious disease, but that 
 faulty diet is the chief predisposing cause. The well 
 fed do not have it. Those who live during the win- 
 ter on a food supply limited essentially to bolted 
 wheat flour, degerminated corn meal, polished rice, 
 starch, sugar, molasses and fat pork, and take little 
 or no milk or leafy vegetables, furnish the victims 
 of this dreaded disease in the spring when their vi- 
 tality is low. Such a diet seems to make them sus- 
 ceptible to infection. Good feeding with a diet in 
 which milk, eggs and green vegetables are abundant 
 will cure those who have pellagra in its early stages. 
 An extensive survey of the diets of pellagrous and 
 non-pellagrous households in three villages in North 
 Carolina showed that the greater the extent to which 
 milk entered into the food supply, the less was the 
 incidence of pellagra. 
 
 From the foregoing considerations we may safely 
 conclude that there is a very real need for a better 
 selection of food than is now practiced in many house- 
 holds in America and elsewhere. It is not sufficient 
 that we secure enough protein and energy to cover 
 the body's requirements. There are several factors 
 of great importance for the promotion of vitality and 
 health which may not be left to chance in the plan- 
 ning of the family diet. 
 
 The child who is fed a properly constituted diet 
 at every meal-time, every day of its life, will grow 
 up with physical possibilities for future health and 
 
 42 
 
WHAT SHALL WE HAVE FOR DINNER? 
 
 Outward 
 Signs 
 of Mal- 
 
 achievement and happiness greater than one who is 
 left to the haphazard regime so common in the 
 American home. It seems certain that a part of the 
 time the digestion products which reach the blood 
 stream and hence the tissues of the body, fail to sup- 
 ply everything which is needed for its well-being, nutrftion 
 Outward signs may be long in appearing, but even slow in 
 where the faults of the diet are no more serious than Appearing 
 are frequently met with even in the homes of the 
 well-to-do, they will be reflected in later life in low- 
 ered vitality, early aging and low resistance to infec- 
 tions such as tuberculosis. 
 
 43 
 
THE AMERICAN HOME DIET, OR 
 
 Chapter IV. 
 
 Foods" 
 Necessary 
 
 THE DIETARY PROPERTIES OF THE MORE 
 IMPORTANT AMERICAN FOOD-STUFFS 
 
 In the preceding chapter it was pointed out that 
 diets may be derived from both animal and vegetable 
 foods, and afford considerable variety, and still fail 
 to induce good nutrition unless they are properly se- 
 "Projective lected. Diets derived solely from w^heat flour, corn 
 meal, rice, rolled oats, potatoes, sweet potatoes, rad- 
 ish, turnip, beet, and the lean muscle meats, all taken 
 together, will prove inadequate. It is true that growth 
 may take place on such diets, and apparent health 
 may be enjoyed for a certain period, but they fall 
 short of the optimum quality after which we should 
 strive. Only those diets which contain one, or prefer- 
 ably both, of the protective foods, milk and the leafy 
 vegetables, have ever maintained animals in a state 
 of nutrition which promotes vigor and preserves the 
 appearance of youth and sustains longevity. In the 
 present chapter the most important human foods are 
 discussed with respect to their dietary properties, 
 and their special qualities made clear, in order that 
 it may be appreciated why certain combinations of 
 foods make good each others deficiencies. 
 
 THE CEREAL GRAINS. The most important 
 food grain in Europe and America is wheat. Its most 
 important use is as a bread grain, because when 
 mixed with water, wheat flour forms a better dough 
 than can be obtained with flour from rye, barley or 
 Wheat buckwheat. The custom of eating as a part of every 
 meal the spongy white bread made from bolted flour 
 has a very strong hold upon us. All will remember 
 the little hardship of giving up white bread for war 
 breads for patriotic reasons. 
 
 44 
 
WHAT SHALL WE HAVE FOR DINNER? 
 
 The flour which was sold before the war, and to 
 which the millers promptly returned as soon as re- 
 strictions were removed, contains about seventy- 
 three per cent of the entire wheat kernel. The parts 
 discarded in milling are used as stock feeds. Bran 
 is the outer layer of the grain. Middlings, or shorts, 
 contain fine particles of bran and some flour which white Flour 
 adheres to them through the milling process. The 
 germ of the seed is also separated in milling, but is 
 afterwards mixed with the jiiiddlings because there 
 has never been established a market for this very rich 
 fat and protein-containing portion. The white flour 
 which is used as human food is the part of the grain 
 which breaks readily into particles sufficiently fine to 
 pass through bolting cloth. 
 
 The modern milling process differs markedly from 
 the old process in use when milling was a local indus- 
 try, and people who lived in the vicinity of the mill 
 brought their grain and took home the flour. MiUing 
 in earHer times consisted in grinding the grains and 
 sifting out the coarse particles of bran, but the mod- 
 ern process is carried out with machinery which does 
 not grind. Instead, the kernels are passed between 
 rollers which break them by impact. This method 
 of breaking the grains does not tear the bran or the 
 germ. Because of the large size of the bran particles. Modem 
 or skin of the kernel, they are easily screened out. Milling 
 The germ consists of a group of cells which in the 
 unbroken seed are capable of developing into a new 
 plantlet. It contains much oil, sugar and protein, and 
 is suf^ciently plastic to escape being reduced to fine 
 particles in the process of breaking to which the 
 wheat grain is subjected in the roller mill. Since the 
 germ remains intact it is, like the bran, easily re- 
 moved from the flour. White flour represents the 
 part of the kernel which is very rich in starch and 
 gluten (protein) and which crushes so readily under 
 
 45 
 
THE AMERICAN HOME DIET, OR 
 
 Proteins 
 
 of the 
 
 Wheat 
 
 Kernel 
 
 the blows of the rollers as to make its particles fine 
 enough to pass through bolting cloth, hence the name 
 bolted flour. 
 
 There are great differences in the nutritive value 
 of the proteins of the different parts of the wheat 
 kernel. The proteins of the germ are of better qual- 
 ity than those of other parts, but the germ is not 
 suitable for human food because the oil seems to have 
 slightly detrimental properties. Bran is not a good 
 human food because it is too coarse and irritating 
 to the digestive tract. The proteins of bolted flour 
 are among the poorer proteins which enter into the 
 diet of man. This does not constitute a sufficient 
 reason for regarding flour as an inferior food, because 
 when used in proper combinations with other foods 
 the proteins of the flour are supplemented so as to 
 greatly enhance their value. 
 
 Our attachment to light bread made from bolted 
 flour is based on habit. We have been schooled from 
 infancy to the regular use of a light, leavened bread, 
 and the trade has cultivated a demand for perfectly 
 white flour for purely commercial reasons. Whole 
 wheat flour does not make so attractive a loaf as does 
 White Bread bolted flour, but there is just as little reason for our 
 basis o'f judgment as to what is attractive in bread 
 as there is for our standards as to what constitutes 
 beauty in dress. Both are based entirely on custom. 
 
 Bran is now widely employed as a remedy for the 
 correction of constipation. Its action depends on its 
 irritating nature, and on the greatly increased bulk 
 which it confers on the residues of food which escape 
 Bran absorption in the intestine. It cannot be denied that 
 much relief is experienced by many persons from 
 taking bran, but the same object can be attained by 
 an extension of the use of such vegetables as spinach, 
 cabbage and other related plants, also turnips, beets, 
 radishes, onions, carrots, etc., and the latter are to 
 
 46 
 
WHAT SHALL WE HAVE FOR DINNER? 
 
 be recommended rather than bran, because they are 
 less irritating, and possess valuable food properties 
 in addition. 
 
 Not only is bolted flour a source of proteins of 
 poor quality, but it is very poor in those mineral 
 elements which are essential constituents of the nor- 
 mal diet. The most important deficiency in this re- Quality of 
 spect, because of its limited content in other foods, Protemsof 
 
 • 1 • iU -1 4.- 4- i r 1- T-> A Wheat Flour 
 
 IS calcmm, the prmcipal constituent of hme. Bread 
 falls far short, therefore, of furnishing sufficient min- 
 eral salts for the nutrition of the body. 
 
 Bolted w^heat flour is very poor in the substances 
 which protect the body against the three types of 
 deficiency diseases, scurvy, beri-beri and xerophthal- 
 mia. The entire wheat kernel contains a sufficient 
 amount of the second one of these, and perhaps Bolted Flour 
 enough of the first named, actually to prevent the Poor in the 
 development of scurvy over a long" period, but does Substances 
 
 4. ( • u ^ ' C rZ. J A • c Which 
 
 not lurnish a great margm of safety. Juagmg from p^eyen^ 
 such data as is available the entire kernel falls some- "Deficiency 
 what short of containing enough of the protective Diseases" 
 substance without which the eye disease, xerophthal- 
 mia develops. 
 
 Bread is, therefore, a very incomplete food. It 
 is, notwithstanding its shortcomings, a good food 
 provided it is combined with the proper food-stuffs 
 to make it complete, and the^ statements made to its 
 discredit are not to be construed as a justification for 
 seeking some substitute for it. Wheat is one of our 
 best agricultural crops and we should continue to use 
 it freely, but with a full understanding of what should 
 be eaten with it. 
 
 It is logical to ask the question why the poorest 
 part of the wheat kernel is placed on the market as 
 human food. The question has been frequently dis- 
 cussed and usually without a full appreciation of all 
 the factors which are involved. Whole wheat flour 
 
 47 
 
THE AMERICAN HOME DIET, OR 
 
 Poorest Part is superior as a food to bolted flour provided the bread 
 
 of Wheat made from it is to be used as the sole food for a con- 
 
 as^Human siderable period, as has happened and may happen 
 
 Food again under conditions approaching famine. This 
 
 fact is, however, of little importance in ordinary times, 
 
 when a variety of foods are available, for either kind 
 
 of flour is incomplete from the dietary standpoint and 
 
 will not long support health when used alone. 
 
 The reason for the manufacture of bolted flour is 
 
 purely a commercial one. The unbroken wheat kernel 
 
 can be kept for a long period without undergoing 
 
 changes which affect its food value, but when it is 
 
 milled, either by the old grinding process or by the 
 
 more complex roller mill process, it soon undergoes 
 
 changes which make it less palatable. The fats in 
 
 Reason for the germ decompose and spoil the flavor, and the 
 
 Manufact- presence of the germ in the flour encourages the 
 
 * ^V^i development of worms and weevils, which render 
 of Bolted . ^^ . , . , ,^, . ' ., . , 
 
 Flour it unht for human food. 1 his can be stnkmgly 
 
 demonstrated by anyone by a simple experiment. 
 If some bolted flour is placed in a container, and 
 some fresh wheat germ in another, and the two are 
 loosely covered and kept in a warm room ,for a few 
 weeks, the germ will be found to be alive with insects, 
 while the flour will be almost free from them. The 
 insects which infest cereals place their eggs almost 
 entirely in the germ, and this part most closely ap- 
 proximates a complete food for the larvae. 
 
 All flour is now milled in a few centers princi- 
 pallyl near the wheat growing regions. The by- 
 products are used as stock foods in those regions 
 with but short shipping radius. The flour must ac- 
 cordingly be shipped long distances in many cases, 
 and a comparatively long period must elapse between 
 its manufacture and consumption. Up to 1917 the 
 average period between milling and marketing to the 
 consumer was about six months. Some flour is in 
 
 48 
 
WHAT SHALL WE HAVE FOR DINNER? 
 
 the hands of the dealer for a much longer time, and doited 
 it is greatly to his advantage to handle a product ^eiV ^*^* 
 which can be marketed without commercial hazard. 
 Hence the perfection of milling machinery which ef- 
 fectively separates both germ and bran. 
 
 There are several competing interests in the mill- 
 ing industry, and their most effective appeal to the 
 housewife is the whiteness of the flour. We naturally 
 associate whiteness with purity in flour, as with gar- 
 ments, walls and furniture; hence arose the practice 
 of bleaching flour which is not naturally as white as 
 was desired. There is no justification for the demand 
 for white flour by the public. It has been created The 
 artificially for commercial reasons. whiteness 
 
 •' of Flour 
 
 It is not easy to prepare so light and attractive a 
 loaf of bread from flour which contains a higher frac- 
 tion of the entire kernel than the 73 per cent now 
 usually converted into flour. Whole wheat flour has 
 a distinct flavor not possessed by the bolted product. White Flour 
 but its use in baking requires special skill which must Lighter 
 be acquired. Loaf 
 
 It is not probable that whole wheat flour will ever 
 become widely used for the reasons just stated. There 
 seems to be no good reason why the use of white flour 
 should be discouraged. The present practice in mill- 
 ing returns over a quarter of the grain to the farm 
 as cattle feed, and avoids danger of loss in the dis- 
 tribution of that part which is used for human con- 
 sumption. The important fact to be appreciated is 
 not the difference in the food value of whole wheat 
 and ordinary flour, a difference which is decidedly Whole 
 in favor of the former, but that the entire wheat ker- ^Xow: 
 nel is itself not a complete food. Many of our nat- 
 ural foods are incomplete, even when not manipulated 
 
 49 
 
THE AMERICAN HOME DIET, OR 
 
 or changed in any way. The watchword of modern 
 scientific nutrition is proper selection of foods and 
 their consumption in the most desirable combina- 
 tions. 
 
 CORN OR MAIZE. This is the second seed grain 
 in importance in the United States. It is very popu- 
 lar in the Southern states as a bread grain and is used 
 more or less widely in other parts of the country. 
 The meal which results from its milling does not 
 make a dough when mixed w4th water, and therefore 
 Corn Bread a leavened bread cannot be made from it. When 
 properly made corn bread is highly attractive to those 
 who are accustomed to it, but like new foods in gen- 
 eral, it does not appeal to those who have not learned 
 to like it. The French and English did not like it 
 during the war when they were forced to use it, but 
 this was in a great measure due to their lack of knowl- 
 edge of how to use corn. 
 
 The dietary properties of corn are closely similar 
 to those of wheat. The difference in the appeal to 
 The the palate is due entirely to differences in physical 
 Dietary properties. Fifty years ago corn, like wheat, was 
 of Corn "billed by grinding in small local mills, and the re- 
 sulting meal contained the entire kernel. In order 
 to meet modern commercial demands it has become 
 necessary to produce a meal which will not change 
 flavor w^ith aging, and will not favor the development 
 of weevils in warm weather. This can best be ac- 
 complished by the removal of the germ, and accord- 
 ingly machinery has been perfected which accom- 
 plishes this. The germ is sold as hominy feed for 
 stock, and the cornmeal retailed for human consump- 
 tion is a degerminated product. The oil is extracted 
 from the germ and is used for various technical pur- 
 
 50 
 
WHAT SHALL WE HAVE FOR DINNER? 
 
 poses and is now sold in retail packages as a salad 
 oil. The proteins and mineral content as well as the 
 energy value of corn meal correspond very closely 
 with the corresponding values for wheat flour. 
 
 THE OAT. The oat kernel is largely used as a 
 breakfast food, and to a lesser extent for making 
 cookies and for other purposes. It is sold almost 
 exclusively in the form of rolled oats, and differs 
 considerably from wheat and corn in its chemical TheOat 
 composition. It contains nearly a third more protein kernel 
 than either of these and about 8 per cent of fat; the 
 content of the latter in corn and wheat being about 
 2.1 and 5.0 per cent respectively. The quality of the 
 proteins of the oat are about the same as those of 
 the other cereals, and it contains no dietary proper- 
 ties which serve to distinguish it greatly from any 
 of these. Up to very recently it was not found pos- 
 sible to remove the germ from the oat, but the desire 
 to improve its keeping qualities has led to the per- 
 fection of a machine which turns the husked kernel 
 end over end on a rough surface, thus etching away 
 the germ which is exposed on one end. 
 
 RICE — This cereal forms the most prominent 
 article of diet of more than half of the human race, 
 but its use is largely confined to Asia and the islands 
 of the Pacific. It has never found great favor in the Rice 
 United States, although it is widely used everywhere 
 as an occasional addition to the bill of fare. We 
 prefer the potato instead of rice as our main starchy 
 food other than wheat bread. Those who are 
 brought up on rice like it better than potatoes or 
 wheat bread. 
 
 In many places where rice is grown it is eaten 
 without polishing, but when it is to be transported it 
 is almost always polished, primarily for the purpose Unpolished 
 of improving its keeping qualities. This is ac- ^^^^ 
 complished by friction of the kernels against each 
 
 51 
 
THE AMERICAN HOME DIET, OR 
 
 other. In polishing, the bran layer and the germ are 
 both removed and the grain is made lighter in color. 
 Polished rice is poorer in protein, mineral elements 
 and fat, than any other of the cereal grains. 
 
 Since the dietary deficiencies of polished rice have 
 been poin 2d out repeatedly in popular literature in 
 recent years, some manufacturers have made an effort 
 to counteract public suspicion of the value of their 
 product in a w^ay w^hich is calculated to decive. Just 
 as it has become generally known that bolted wheat 
 flour is not so complete as whole wheat, so it has be- 
 come common knowledge that during polishing some 
 of the valuable parts of the rice kernel are lost. This 
 has attracted much attention because people who eat 
 unpolished rice do not develop the disease beri-beri, 
 while those who live largely on polished rice may do 
 and White ^°- ^^ order to ofTsct the suspicions regarding the 
 Rice market product, a so-called brown rice has been ad- 
 vertised and substituted for white rice on the market. 
 
 In order to intensify the whiteness of polished rice 
 it has long been the custom to coat the polished grains 
 with talcum powder. The powder is mixed with a 
 solution of glucose, which causes it to stick to the 
 surface, and after the grains have been moistened 
 with this suspension, they are dried. Rice which has 
 been treated in this way can be readily detected, since 
 the water in which it is washed becomes milky from 
 the suspended talcum powder. This coated product 
 is white rice. It has been both polished and coated. 
 The so-called brown rice is polished rice which has 
 received no further treatment. 
 
 There is no reason whatever for whitening rice 
 
 because it keeps just as well without it, but since it is 
 
 Use of customary to wash the grains before cooking there is 
 
 Polished uo reason for condemning it. Brown rice has no 
 
 Rice Is superiority over white rice, and both have the same 
 
 Rational dietary properties, and are inferior to the unpolished. 
 
 53 
 
WHAT SHALL WE HAVE FOR DINNER? 
 
 The latter is not a complete food by itself. The ra- 
 tional policy is to continue the use of polished rice, 
 since there are good reasons why, when it is to enter 
 commerce, with an uncertainty as to when it will be 
 consumed, it should have the highest possible keeping 
 qualities. In those localities where this cereal is 
 grown and sold locally, it would doubtless oe best to 
 select the unpolished article. This is '"kewise true 
 for all people who^like many Orientals, live so largely 
 on rice. 
 
 OTHER GRAINS— Many experimental studies Barley and 
 have shown that the cereal grains resemble each other ^® 
 very closely in their dietary properties. Barley and 
 rye closely resemble wheat in that a dough can be 
 made from them, but this property is less pronounced 
 than in wheat because in them the amount of glutin- 
 ous protein is less. 
 
 BUCKWHEAT— Buckwheat forms a very sticky 
 dough, and is widely used in Asia, Europe and 
 America, for making griddle cakes. These have a 
 dark and somewhat violet color, and a flavor which 
 has made buckwheat cakes a national dish. It has 
 been frequently observed that persons who have eaten 
 freely of buckwheat developed "buckwheat itch." 
 This is due to the fact that there is a dye in the seed 
 which sensitizes the body to light. Albino animals 
 which have been fed with buckwheat and are subse- 
 quently exposed to sunlight die within a short time, 
 while animals which are colored are not affected. The 
 sensitiveness of certain persons to this inconvenience 
 following indulgence in buckwheat cakes is probably 
 due to lack of suflicient pigment in the skin. 
 
 PEAS AND BEANS— These, the legume seeds, 
 enter into the diet of almost all peoples and are palat- ^j^ x ^ 
 able and wholesome foods. There can be no doubt, 3^^^^ 
 however, in the light of modern nutrition studies, 
 that their dietary value has been greatly over rated. 
 
 53 
 
THE AMERICAN HOME DIET, OR 
 
 Their chemical composition as shown by analysis re- 
 vealed a very high protein content. Before the days 
 when it was known that there were great differences 
 in the nutritive values of proteins from different 
 sources, it was natural to suppose that peas and beans 
 were in all essential respects the equivalent of meats 
 as sources of protein. It was only discovered through 
 experiments on animals which were restricted to one 
 or the other of these seeds as their sole source of pro- 
 tein, that the proteins of both are very inferior to 
 those of meat. It is fallacious to regard beans as 
 "the poor man's meat." 
 
 The navy bean contains a considerable amount of 
 
 certain peculiar carbohydrates which are not digest- 
 
 TheNavy [\)\q^ but which readily undergo bacterial decomposi- 
 
 ®^" tion in the digestive tract, with the formation of much 
 
 gas. As a result they tend to cause flatulence. Peas 
 
 are not so subject to this type of fermentation. 
 
 Beans and peas, while attractive in flavor to a cer- 
 tain extent, fall far short of the platability of meats. 
 In fact beans are usually cooked with meat to add to 
 their acceptability. These facts are mentioned, not 
 for the purpose of discouraging the use of peas and 
 beans, but to make it clear that their place in the diet 
 is distinctly a subordinate one. Used in moderation 
 they form a valuable addition to the food supply, and 
 help to afiford that variety which the palate of civilized 
 man demands. With advancing knowledge they 
 have, however, lost their once proud position of foods 
 of extraordinary value. 
 
 THE POTATO. This is in some respects unique 
 as a vegetable food-stuft'. It is nearly without flavor, 
 and lends itself to consumption with other things such 
 The Potato as butter, cream or milk, salt and pepper or with fat. 
 The appetite of man calls for fat and there are cer- 
 tain foods which are eaten principally as a vehicle 
 for carrying fat. The potato stands first in impor- 
 
 54 
 
WHAT SHALL WE HAVE FOR DINNER? 
 
 tance among these. Some writers have attributed 
 much greater nutritive value to the potato than ex- 
 perimental studies on animals seem to justify. It is 
 one of our most prolific food crops, and w^ill always 
 remain one of our most important energy foods. It 
 is indeed remarkable how regularly we accept the 
 potato in one form or another, in contrast to the ease 
 with which we surfeit on other similar vegetables 
 such as turnip or beet or carrot, when these appear 
 on the table daily for a time. We can eat much more 
 liberally of the potato than any of these, and never 
 tire of it as a daily article of diet. The lack of taste 
 and individuality of the potato, which makes it pos- 
 sible to confer palatability on it in several ways, seems 
 to be the explanation for this. 
 
 THE DASHEEN. This is a new vegetable which 
 bids fair to take the place of the potato to some extent 
 in some parts of the country. It is a large corm or 
 bulb of a plant which grows well in some parts of 
 the South, producing a large yield. It possesses a The Dasheen 
 mild but distinctive flavor, and is served in essentially 
 the same ways as the potato. Its dietary value is not 
 essentially different from the latter. The Depart- 
 ment of Agriculture has great expectations of this 
 new food plant, and these seem to be well founded. 
 
 THE SWEET POTATO. This root has found 
 great favor in the warmer parts of the temperate 
 zone. It contains much sugar as well as starch and 
 is a most excellent food which remains acceptable The Sweet 
 daily for long periods. Its place in the diet is essen- Potato 
 tially the same as that of the white potato, i. e., it 
 is a vehicle for fat and a source of energy because of 
 its high content of starch and sugar. 
 
 THE EDIBLE ROOTS. The most important 
 edible roots other than the sweet potato in the tem- 
 perate zones are the carrot, beet, turnip, and radish. 
 These all deserve to be introduced into the diet more 
 
 55 
 
THE AMERICAN HOME DIET, OR 
 
 frequently than they now are. They, like the leafy 
 Radish vegetables, are the best correctives for constipation, 
 Turnip since they affect the eliminative function of the in- 
 testine by modifying the residues so as to make them 
 bulky and rich in water, but do not have irritating 
 effects, as do bran or figs or berries which contain 
 seeds in large numbers. This peculiar laxative effect 
 is due to their high content of indigestible fibre, and 
 its water-holding power. The edible roots appear to 
 have no special dietary properties which distinguish 
 them, or give them any special role to perform, except 
 that mentioned, and their appetizing qualities, when 
 not used too monotonously. Most people will tire of 
 any one of them if they appear daily in the diet for 
 a considerable time, but when they appear as a nov- 
 elty after an absence of a short time they are greatly 
 relished. The rotation of these in the menus of those 
 months when they are in season will tend to dis- 
 courage the tendency toward over-eating of the more 
 concentrated foods. 
 
 All of the above described food-stuffs have in the 
 plant world the same functions to perform. They are 
 all storage tissues of plants, and contain somewhere 
 within them areas which are capable of growing into 
 new plantlets under favorable conditions of temper- 
 ature and moisture. The seeds grow from the germ ; 
 the potato from the "eyes," and the fleshy roots from 
 an area at the crown. Since the plantlet requires a 
 food supply until it can develop a root system and 
 leaves and become independent, the parent plant pro- 
 vides this in the stored material within the seed, 
 tuber or root. Man takes advantage of these con- 
 centrated packages of food materials, and appropri- 
 ates them for his food supply and for the feeding of 
 his animals. 
 
 Systematic studies have clearly shown that all of 
 these plant parts which are store-houses for food for 
 
 56 
 
WHAT SHALL WE HAVE FOR DINNER? 
 
 the little plants have certain shortcomings in common 
 from the standpoint of animal and human nutrition. 
 It is interesting to note that although there are very 
 w^ide variations in the chemical composition, some, t,, e* 
 
 . . ^ , ' . ' The Storage 
 
 as the pea and bean, contamnig much protein and Tissues of 
 little digestible carbohydrate, while others such as Plants 
 the potato, contain much starch and but little protein, 
 the dietary properties of all show striking similari- 
 ties. They all contain too little of the element cal- 
 cium, or lime, to meet the needs of a growing animal, 
 and probably also of the adult. With few exceptions 
 they are too poor in the peculiar substance which 
 gives butter fat its special dietary properties, and 
 without which a deficiency disease especially affect- 
 ing the eyes will develop. In addition, the quality 
 of their proteins is poor, and in a general way their 
 proteins seem to have certain defects in common, so 
 that when foods of this class are used together they 
 do not greatly enhance each other's values. There 
 are some exceptions to this rule, for some combina- 
 tions within this group of storage tissue foods have 
 distinctly better proteins than either constituent of 
 the mixture when fed alone. 
 
 FRUITS. Fruits and nuts are the most appetiz- 
 ing of the vegetable foods. The fruits such as the 
 apple, pear, peach, plum and the various berries and 
 citrus fruits are so rich in water that they have but 
 little value as sources of energy (starch, sugar, pro- special 
 tein, fats). They all contain certain salts of organic value 
 acids which have more or less stimulating action on 
 the kidneys, and some of them have a laxative effect. 
 This is augmented by the indigestible marc or struc- 
 tural tissues which, like the fibrous structures of cer- 
 tain other vegetable foods, tends to retain water in 
 the intestine and produce physical properties in its 
 contents which render them more easily eliminable. 
 
 The fruits, and those vegetables which can be 
 
 57 
 
 The Fruits 
 
THE AMERICAN HOME DIET, OR 
 
 eaten raw, have a special and very important role in 
 
 nutrition, as a protection against scurvy. They are 
 
 therefore more than simply w^ell flavored foods which 
 
 Some Raw add to the joy of eating. They have an important 
 
 Foods place in the nutrition of man and should be used in 
 
 ecessary j^oderate amounts regularly, notwithstanding their 
 
 relatively high cost. They contain nothing which 
 
 disturbs digestion when eaten in the raw state, 
 
 whereas all foods which contain much starch are 
 
 more or less indigestible for man unless cooked. 
 
 THE TOMATO. This deserves special mention 
 because of its great popularity as a constituent of 
 salads, as well as a source of flavor in soups, spa- 
 ghetti, etc., and in the form of ketchup. It is a water- 
 rich substance and does not furnish much actual food 
 value, but is remarkable as a condimental food. The 
 The Tomato tomato appears to occupy a unique position among 
 Prevents vegetable foods in that the substance which protects 
 Scurvy against scurvy, and which it contains in relative 
 abundance, is not so easily destroyed in heating or 
 drying as it is in most other foods. Because it is 
 much cheaper than orange juice, Dr. Hess recom- 
 mends tomato juice in small amounts as a means of 
 preventing scurvy in infants which are fed on pas- 
 teurized milk. It is reported that a small quantity 
 of canned tomato will allay thirst for a time as effec- 
 tively as fifteen times its volume of water. It was 
 used for this purpose during the late war when the 
 men were in positions where water could not be sup- 
 . plied regularly. 
 
 BANANAS. The banana, owing to its relative 
 cheapness during a large part of the year, is a good 
 fruit, and should be made use of in salads, or eaten as 
 the appetite calls for it at any meal. Some find diffi- 
 culty in digesting it unless it is fully ripe, for in the 
 green and semi-ripe condition it contains considerable 
 amounts of raw starch. Over ripe bananas do not 
 
 58 
 
WHAT SHALL WE HAVE FOR DINNER? 
 
 have so good a flavor as they do a little earlier in the Bananas 
 ripening stage. They are free from bacteria when p^°p** 
 not invaded by organisms in the fruit as it begins to ^^ 
 spoil, and may safely be given to children to satisfy 
 their hunger w^hen they request food between meals. • 
 
 THE LEAFY VEGETABLES. Modern nutri- 
 tion studies have revealed the unsuspected fact that 
 the leaf of the plant possesses dietary properties 
 which chemical analysis does not reveal, and this 
 class of vegetable foods have assumed a new and 
 unique place in the human diet. Certain leaves form 
 a complete food supply for such types of animals as 
 have sufficiently capacious digestive tracts to enable Leafy 
 them to eat a large quantity of bulky food. The om- vegetables 
 niverous animals cannot thrive solely on leafy foods Are 
 because they cannot eat enough of them. Neverthe- Protective 
 less the liberal consumption of leafy vegetables serves 
 to correct the deficiencies of the group of foods which 
 have the function of storage organs in plants, and 
 make it possible for man to do fairly well on a strictly 
 vegetarian diet, at least for a considerable period. 
 The importance of leafy vegetables as supplements 
 to the cereals, peas, beans, tubers and edible roots is 
 so great that one or another of those which are ac- 
 ceptable to the human palate should enter into the 
 diet every day in some form. 
 
 The most important of the leafy vegetables which 
 have sufficiently mild flavors to make them suitable 
 for consumption by man are spinach, lettuce, cabbage, 
 chard, cauliflower, Brussels sprouts, collards, kale, T^^ ^^^ 
 turnip and beet tops, dandelion, water cress, lambs- Leaves 
 quarter, rape, and a few others. The onion bulb is 
 a mass of thickened leaves. Their special virtues lie 
 in the desirable composition of their mineral content; 
 in their richness in the three substances which pro- 
 tect against the deficiency diseases (See p. . . . ) ; in 
 the way in which they supplement the deficiencies of 
 
 59 
 
THE AMERICAN HOME DIET, OR 
 
 the proteins of other vegetable foods, and in their 
 corrective effects on constipation. They are especial- 
 ly rich in iron, and in this particular respect take the 
 place of the red meats. 
 
 Leafy 
 
 Foods When an animal is fed exclusively for a few weeks 
 
 Supplement or months on a diet derived entirely from cereals, 
 
 T, ?® *' peas, beans, tubers, roots and muscle cuts of meat, 
 
 Tubers, ^ ', , , , ^ . 
 
 Roots, and has been brought to a very poor state oi nutri- 
 and Meats tion by this faulty diet, the prompt and marked im- 
 provement in its condition which can be brought 
 about by the addition of a liberal amount of such a 
 leaf as celery tops, spinach or turnip tops, to the diet 
 is unbelievable unless it is witnessed. It is unfor- 
 tunate that these leafy foods are not so highly attrac- 
 tive and palatable as to make their consumption in 
 liberal amounts pleasurable to the average American. 
 This is largely due to the fact that they have been 
 used so sparingly in this country that the habit of 
 eating them has never been formed to any great ex- 
 tent. To many people in the South, where the use 
 of turnip greens is very commonj they are highly 
 relished, and form a veritable treat to those who 
 have been for some time without them. One of the 
 most important lessons which has been taught by 
 scientific nutrition studies is the need of developing 
 a liking for and a great increase in the consumption 
 of this class of vegetables in the American family. 
 Every conscientious mother should see to it that her 
 children learn to like them in early childhood, and 
 that they find a regular place in the diet as the chil- 
 dren grow up. 
 Chinese CHINESE CABBAGE is a variety which is much 
 Cabbage superior to the ordinary variety with which we are 
 the Ordinary familiar. It has been introduced into this country 
 Kind by the Bureau of Plant Industry of the Department 
 of Agriculture, and will doubtless eventually come 
 
 60 
 
WHAT SHALL WE HAVE FOR DINNER? 
 
 into greater favor than the common kind. It is much 
 more delicate in texture and flavor than ordinary 
 cabbage, and makes a truly delicious salad plant. 
 
 STRING BEANS AND ASPARAGUS are two immature 
 delicious vegetable foods which almost everyone ^^^^^ 
 
 11-1 1- and Growing 
 
 likes and which possess much the same dietary prop- xips Have 
 erties as leaves. While the bean is immature, and Dietary 
 the pod consists of living tissues actively engaged in Properties 
 the formation of the seeds, its quality as a food differs 
 decidedly from the seeds after they have become 
 mature and are eaten shelled. The use of beans in 
 this stage of growth should become more common. 
 They may be boiled and buttered, or creamed, or 
 used as a constituent of salads. The tender rapidly 
 growing tips of asparagus are rich in actively func- 
 tioning cells, and resemble thick leaves in their die- 
 tary properties. 
 
 In China, Japan and other Oriental countries 
 where there is no dairy industry, the practice of eat- 
 ing large amounts of leafy vegetables is universal. 
 The leaves of the sweet potato plant, the petals of the 
 lily and bamboo sprouts are eaten as staple articles of g"^!^*^^ 1 
 diet, along with numerous other leafy structures of Leafy Food 
 plants. The good physical development of certain 
 groups of Chinese appears to be attributable in great 
 measure to this peculiarity in their eating habits. The 
 consumption of green vegetables is the outstanding 
 feature of their diet. These possess special qualities 
 which differentiate them sharply from all other prod- 
 ucts of the garden and we should greatly extend their 
 use. 
 
 Thick leaves such as those of the cabbage are not Thick Leaves 
 only structures which contain living cells in relative Not So 
 abundance, but they are modified as storage tissues 2??^^ 
 as well and contain a large amount of starch and 
 sugars. These tend to dilute the leaf quality, and 
 
 61 
 
THE AMERICAN HOME DIET, OR 
 
 renders the thick leaf less pronounced in its leaf qual- 
 ity from the dietary standpoint than the thin leaves 
 such as spinach, turnip tops, etc. 
 
 MEATS. There is nothing so attractive to the 
 appetite of man as certain of the meats to which he 
 has become accustomed. All races are fond of meats, 
 Dietary ^nd all eat animal tissues when they can be had, ex- 
 of^sk^?mo ^^P^ ^ ^^^ religious devotees, most prominent among 
 whom are the Buddhists. There are great variations 
 among different races and individuals in their ideas 
 as to what parts of the carcass of an animal are fit 
 for food. The Eskimo likes blood as well as all of 
 the internal organs, and because of the stimulation 
 of his appetite by extreme cold, is able to eat large 
 quantities of fat without anything with it to render 
 its consumption easier. While the natives of the 
 tropics and temperate regions of the world like fat, 
 they always like to eat it with a carrier such as po- 
 tato, sweet potato, cabbage, etc., to conceal it. 
 
 The carniverous animals like the internal organs 
 and blood better than they do muscle tissue, while 
 the reverse is true of civilized man, who takes his 
 The "^^^^ with a varied vegetable diet. When a rat or 
 Carnivorous wcascl makes a raid on a chicken coop it kills indis- 
 Animai crimiuatcly, and far beyond its needs for food. It 
 cuts the throats of the birds and sucks blood as its 
 first choice. Later it opens the body cavity and eats 
 of the internal organs, or the brain cavity and eats 
 nervous tissue. It is remarkable that civilized man 
 should from choice limit himself largely to the cuts 
 of meat which are derived from muscles. Steaks, 
 ham and roast are distinctly his favorites, but whether 
 solely from habit it is difficult to say. Liver is not 
 valued highly, and only the choicest article from 
 young animals is used when the appetite only need 
 be consulted. Kidney stew is acceptable only occasion- 
 
 63 
 
WHAT SHALL WE HAVE FOR DINNER? 
 
 ally and many will not eat it at all. It has not been Civilized 
 found possible by the meat packers to educate the NotLike* 
 public to eat the glandular organs to any great extent internal 
 when they can afford muscle cuts of meat. It can- Organs 
 not be because civilized man does not like highly 
 flavored foods, for he eats his food with pepper, horse- 
 radish, ketchups, salad dressings, strong sauces, sage, 
 strongly flavored cheeses, acid foods such as pickled 
 vegetables, and has an inordinate fondness for sweets. 
 He does not in general like the strongly flavored 
 animal organs. These illustrations of the varying 
 habits and likings of man under different living con- 
 ditions serve to emphasize the uncertainty of the ap- 
 petite as a guide to the proper selection of food. 
 
 It is not desirable to dispense with meats in the 
 diet, for they fulfill a psychic requirement from which 
 we cannot free ourselves. It is sound policy to eat 
 foods which taste good, for taste and the enjoyment 
 of food are indispensable to eflicient digestion. Ex- 
 cessive meat eating certainly has, however, a damag- 
 ing effect on the body. It is easily possible to arrange 
 diets free from meat which will induce good nutrition, 
 but very moderate amounts of meat certainly do no Consump- 
 harm. Since the maintenance of an animal industry ****** 
 
 , ^ . r t . i- . of Meats Is 
 
 IS a necessary lactor m a successiul system of agri- Excessive 
 culture, we shall always have a meat supply which 
 should be used judiciously in the diet. It is agreed 
 by all competent to judge that the consumption of 
 meat by the average American household is excessive. 
 High meat consumption is generally responsible for 
 high protein consumption, and the abuse of meat has 
 been the most important cause for the spread of the 
 belief that man is better nourished and will be more 
 eflicient if he takes a diet low in protein. Many peo- 
 ple feel better when they stop eating meat, but this 
 
 68 
 
THE AMERICAN HOME DIET, OR 
 
 is due not so much to the fact that a proper amount 
 of meat is bad, as to the inabihty of many to stop 
 eating when they have had enough when meat forms 
 a principal article of diet, because of its appeal to the 
 appetite. 
 
 It has been pointed out in the preceding chapter 
 that the excessive growth of putrefactive bacteria in 
 Meats Favor the large intestine is attended with disastrous results 
 Putrefaction Q^[j^g ^q |.]^g toxic nature of the products which they 
 Intestine form. These exert an irritating action on the lining 
 of the intestine, and burden the liver and kidneys 
 with their destruction and excretion. Among all the 
 protein-rich foods there is none which encourages the 
 growth of these pernicious organisms so much as 
 meat. Thousands of persons past middle age, who 
 have had time to become debilitated by faulty nutri- 
 tion, testify to the relief from discomfort and in- 
 creased efficiency which they experience as the result 
 of partially or wholly eliminating meat from the diet. 
 
 Although meat can safely be entirely dispensed 
 with, provided the individual is willing to forego the 
 satisfaction of eating it, the semi-invalid has not in- 
 frequently subjected himself to a dietary regime so 
 Meat Should monotonous and faulty as to hasten his demise. The 
 Be Eaten cause of malnutrition is usually a complex one, and 
 sparingly cannot in general be correctly attributed to one or 
 another food, such as meat, which in too liberal 
 amounts produces conditions in the alimentary tract 
 which are unfavorable to health and comfort. The 
 sanest view seems to be to reduce the meat consump- 
 tion to the lowest level consistent with securing the 
 degree of palatability which is demanded by the aver- 
 age person, by reason of habits developed by our 
 present mode of life. But this by itself is not enough. 
 The diet must be selected so as to be complete, and 
 to promote well-being. 
 
 64 
 
WHAT SHALL WE HAVE FOR DINNER? 
 
 Meats contain proteins of high value in nutrition. Meats 
 In other respects, however, they cannot be regarded jn^L^J^" 
 as in any sense food of unusual merit. The mineral 
 content is deficient in the same general way as that 
 of the cereals, tubers and roots. It is especially poor 
 in lime, but is unusually rich in phosphorus and iron, 
 both of which are not very abundant in most grains 
 or other storage tissues of plants. Muscle tissue con- 
 tains but little of any of the three substances which 
 are concerned with the prevention of the deficiency 
 diseases, a fact which is rather surprising, but which 
 is well established by experiments on animals. 
 
 Meats contain excessive amounts of acid-forming Meats Are 
 elements, and need to be properly combined with por^grs 
 foods rich in bases of mineral nature to give best re- 
 sults in nutrition. Meats do not correct the defi- 
 ciencies of a diet composed otherwise of seeds, tubers 
 and roots, except in the improvement in the quality 
 of the protein. It is easy to correct all of these defi- 
 ciencies by the liberal use of milk and green leafy 
 vegetables, but the latter do not add to the attractive- 
 ness of the diet in palatability as do meats. 
 
 MILK. From time immemorial the milk of There is No 
 cows, camels, buffaloes, goats, sheep and mares has f^J^^iik * 
 been used throughout eastern Europe and parts of 
 Asia as an important article of the diet of man. Mod- 
 ern nutrition studies have shown that milk is the one 
 food for which there is no effective substitute. Its 
 use has extended over western Europe and NortTi 
 America, and to most countries which have been 
 settled by European peoples. 
 
 In Europe and America, milk is ordinarily used Use of Milk 
 fresh either as a beverage or in cookery, or frozen i" America 
 with the addition of other substances as ice cream. ^*^^ Europe 
 No pronounced bacterial changes are allowed to take 
 place in it before use. Much is used for the manu- 
 
 65 
 
THE AMERICAN HOME DIET, OR 
 
 facture of butter, cream and cheese. The skim milk 
 is generally used as food for calves and hogs, but 
 much is thrown away. When cheese is manufactured 
 the whey is usually poured into the gutter, but some 
 is fed to pigs. The Laplander eats large amounts of 
 reindeer milk, which is frozen in skins, and kept 
 throughout the winter. 
 
 The inhabitants of the steppes of European Rus- 
 sia, and the plains of south, western and central Asia 
 Fermented collect the milk of mares, and to a lesser extent that 
 of cows, and add to it in skin bottles or in tubs, a 
 portion of old, sour milk and some water and allow 
 it to ferment. The fermentation is a mixed one and 
 leads to the formation of much lactic acid which 
 causes the sourness, but a considerable amount of 
 alcohol is likewise formed. The curd is broken up 
 by vigorous agitation and is allowed to stand several 
 days before use. This product is known as koumiss. 
 When cows' milk is used for this purpose it is first 
 skimmed. Kephir is another kind of fermented prod- 
 uct made from the milk of cows, goats and sheep, 
 and is used universally in the Caucasus. It contains 
 both lactic acid and alcohol. A similar product, 
 matzoon, is made in Armenia. In India, in those 
 parts suited to stock raising, a fermented milk known 
 as dadhi is widely used, and a similar product, leben, 
 forms an important article of diet with the Arabs, and 
 was used by the Egyptians and Carthaginians from 
 remote antiquity. 
 
 Metchnikofif, the famous Russian bacteriologist, 
 first pointed out that there were in his days a remark- 
 able number of centenarians among the people of 
 Organism Servia, Bulgaria and Roumania, and he sought to 
 discover the secret of the long life of many of these 
 people. He found that they live largely on a soured 
 milk which they call yoghourt, and he came to the 
 conclusion that the regular use of milk soured by a 
 
 66 
 
 The Sour 
 Milk 
 
WHAT SHALL WE HAVE FOR DINNER? 
 
 special race of lactic-acid-forming bacteria to which 
 he gave the name bacillus Bulgaricus, was in great 
 measure responsible for their health and longevity. 
 He explained this on the theory that the putrefactive 
 decomposition of proteins in the intestine causes in- 
 jury to the body because of the poisonous nature of 
 the products formed and absorbed, and that the pres- 
 ence of the organism which sours milk leads to the 
 constant formation of a mild acidity in the intestine 
 which is unfavorable to the growth of the more harm- 
 ful forms which thrive in its absence. 
 
 BACILLUS BULGARIOUS is a special race of 
 milk-souring organism which produces a greater 
 amount of acid than the more common ones; hence 
 the assumption that it produces a more effective sour 
 milk than milks which sour spontaneously every- 
 where. Metchnikoff held that the organism had spe- 
 cial vitality and could be made to establish itself in 
 the intestine as a more or less persistent inhabitant. 
 This view is not supported by the many studies which 
 have been made by later observers. 
 
 There has been much discussion and difference of 
 opinion as to the importance of the lactic acid bacil- Sour Milk 
 lus as a protector against the loss of youthful char- and Long 
 acteristics in man. There can be no doubt that pas- 
 toral peoples generally possess excellent physical 
 development, and enjoy relative freedom from certain 
 ailments common among peoples who live on diets 
 of widely different natures. It seems, in the light of 
 what we now know of the peculiar dietary properties 
 of milk, wholly aside from the presence or absence of 
 any special type of bacteria in it, that the excellent 
 health of the aged natives of the Balkan states, as 
 well as of other peoples who live largely on milk 
 products, is the result of their regular consumption 
 of a most excellent food supply, and not to the pres- 
 ence of the bacteria which it may contain. It can- 
 
 67 
 
 Life 
 
THE AMERICAN HOME DIET, OR 
 
 not be denied that the lactic acid fermentation of 
 milk may be a factor of some importance, but this 
 is secondary rather than primary. 
 Milk a j^ jg ^ f^^|- ^QQ ^gjj known to need comment, that 
 Food i^ilk is a complete food for a young, growing animal, 
 and that for a certain period after birth, a period 
 which varies with the species, no other food can take 
 its place without disaster. It is not so well known 
 that milk is a food of exceptional value for the adult, 
 although a few medical men have fully appreciated 
 this fact. Dr. Weir Mitchell many years ago had 
 remarkable success in the treatment of patients suf- 
 fering from neurasthenia, by keeping them in bed 
 confined to a diet which was principally milk. It is 
 of unusual interest to note that Harvey, the discov- 
 erer of the circulation of the blood, in reporting on 
 his autopsy of Thomas Parr, who is stated to have 
 lived to the age of 153 years, says that his diet until 
 just before his death when he was invited to the court 
 of King Charles in 1635, consisted of sub-rancid 
 cheese, and milk in every form, coarse bread and 
 small drink, generally sour whey. 
 
 Milk contains all the elements and compounds 
 which are essential for the nutrition of the body, and 
 Is Deficient ^^ especially rich in everything that is necessary to 
 Only in Supplement the deficiencies of the ordinary cereal, 
 Iron tuber and root products which form so large a part 
 of the diet of civilized man. It is deficient only in 
 iron. Its fat is the best source of the unidentified 
 substance which protects against the deficiency dis- 
 ease involving the eyes. This substance is not found 
 in any vegetable fats or oils, and aside from butter 
 fat is abundant only in egg yolk among our common 
 food-stuffs. The glandular organs and the leaves of 
 plants contain it in greater amounts than do any of 
 the foods whose function is that of storage tissues 
 
 68 
 
WHAT SHALL WE HAVE FOR DINNER? 
 
 of plants. Fresh, unheated milk contains the sub- ^*^^ 
 stance which is protective against scurvy, but this o'the/F^ods* 
 is nearly all destroyed during pasteurization or boil- 
 ing. The substance w^hich protects against beri-beri 
 is fairly abundant in milk and is not destroyed by or- 
 dinary cooking. The proteins of milk are of very high 
 quality. 
 
 Milk is therefore so constituted as to make an 
 ideal food for supplementing the ordinary vegetable 
 foods which should form a considerable part of our 
 diet. It corrects the deficiencies of these in a remark- 
 able way. In order to obtain best results, however, 
 it is best to use with the ordinary vegetable foods, 
 but a small amount of meat, a quart of milk a day 
 for each member of the family, and as much of one 
 or another of the green leafy vegetables as the appe- 
 tite will permit. The sugar of milk promotes, when 
 such a diet is taken, the growth of a very favorable 
 bacterial flora in the intestine. 
 
 SKIM MILK is ordinarily looked upon as of little 
 value, but as a matter of fact it is worth more than 
 the cream from the standpoint of nutrition. The 
 more extended use of skim milk in bread making, in 
 cookery and as a sour milk beverage as is so common 
 in Eastern Europe would be an important step in the 
 direction of securing better nutrition for the nation. 
 
 BUTTER MILK is milk from which the fat has 
 been removed and from which the sugar has been Composition 
 used up by lactic acid fermentation in the souring o^ Butter 
 process. It is the milk which accompanies the fats 
 as they are removed in the form of cream. Since it 
 is milk less two of its constituents, fat and sugar, its 
 dietary properties can be readily understood. It is 
 not the equivalent of whole milk, but is a valuable 
 addition to the diet, both from the standpoint of the 
 addition of nutrients and for its appetizing quality. 
 
 69 
 
THE AMERICAN HOME DIET, OR 
 Special BUTTER consists of the fat of the milk plus 
 
 Value of . . 
 
 Butter and ^bout twelve per cent of the constituents of milk not 
 Egg Yolk fat. It has the same energy or fuel value as have 
 Fats other fats of either animal or vegetable origin, but 
 is greatly superior to any of those ordinarily used 
 as food except the fats of egg yolk. It occupies a 
 unique place in the diet of man as the principal source 
 of a protective substance, the lack of which leads to 
 a peculiar pathological condition of the eyes. Butter 
 is not the equivalent of milk from the dietary stand- 
 point. 
 
 CHEESE made from whole milk contains most 
 of the protein and fat and a large part of the lime 
 of the milk from which it was made. It represents 
 whole milk less the greater amount of its sugar, salts 
 and a part of its protein. Cheese more nearly rep- 
 Cheese Is a rescnts whole milk in its dietary value in respect to 
 Condimentai j^gt those factors which are desirable for the improve- 
 Food j^QYi^ Qf vegetable foods, than does any other man- 
 ufactured product of milk. It is, however, essentially 
 a condimentai food, and should not be eaten too 
 freely for various reasons. It is an extremely con- 
 centrated food and may induce indigestion if taken 
 in liberal amounts. Its bacteriological condition is 
 frequently decidedly undesirable in that there are 
 present large numbers of spores of putrefactive bac- 
 teria, which it is not well to introduce into the di- 
 gestive tract unless it is in a very vigorous condition, 
 and unless there are taken such other foods as tend 
 to make an environment in the intestine which is un- 
 favorable to their growth. The high degree of palata- 
 bility of cheeses, especially the mild ones, makes their 
 inclusion in the diet as an occasional constituent de- 
 sirable. A liking for strong cheeses, which are actu- 
 ally in a state of putrefaction, must be acquired, and 
 is the parallel of the liking for tainted meats which 
 is seen in some people. There are sound physiolog- 
 
WHAT SHALL WE HAVE FOR DINNER? 
 
 ical reasons against their use. Probably the best way 
 to use cheese, especially for those whose digestion 
 is not vigorous, is with macaroni or in a cream sauce, 
 where it is heated before use, or toasted on crackers. 
 
 ICE CREAM is one of the most attractive forms 
 in which to serve milk, as well as one of the simplest 
 from the standpoint of labor. Flavored and sweet- 
 ened as it is, it has found great favor in the American 
 home because of its palatability. The commercial 
 ice cream business has reached enormous proportions, 
 and the tendency seems to be growing to purchase it 
 from a dealer instead of freezing it in the home be- 
 cause of the trouble attending its preparation. It is 
 easy to learn to operate an ice cream freezer and 
 where fruits are available and cheap as they are on 
 farms or in small villages these as well as milk and 
 cream can be served in this most attractive form and 
 with little expense. 
 
 While there are doubtless many ice cream manu- 
 facturers who maintain high standards, some have 
 abused the confidence of their customers by re-freez- 
 ing and selling cream which has been left over, and 
 melted. Sometimes stale milk which is not in good 
 bacteriological condition is worked off in the frozen 
 condition, masked by flavors and sweetening. When 
 the ice cream mixture is frozen it "swells," or in- 
 creases greatly in volume. This is advantageous up 
 to a certain point for a heavy ice cream is not so good, 
 and an amount which is taken at one time into the 
 mouth would be too cold to be eaten in comfort. This 
 difficulty is obviated by extending the lightness of 
 the product by stirring air into it so that a spoonful 
 contains only about half as much substance as it ap- 
 pears to contain. The swelling of ice cream during 
 freezing is not to be regarded as unfair to the pur- 
 chaser so long as the increase in volume is secured 
 only for the purpose of making the product more pal- 
 
 71 
 
 Frozen 
 Desserts 
 Should Be 
 Used 
 Frequently 
 
 Beware of 
 Poor Ice 
 Cream 
 
THE AMERICAN HOME DIET, OR 
 
 Increase in atable, and of a more pleasing texture than it would 
 Volume i^g j[£ -^ were more solid. Among unscrupulous deal- 
 Freezing ^^^ ^^ sometimes happens, however, that the volume 
 is made just as large as possible in order to make 
 possible the sale of more quarts of cream from a given 
 amount of materials. This constitutes a method of 
 securing excessive profits on a food product. 
 
 The fat content of ice cream varies greatly, and 
 there is need of more uniform standards of composi- 
 tion. The best creams may contain as much as eigh- 
 Fat Content ^^^^^ P^r cent of butter fat. Perhaps more than half 
 of Ice of the commercial ice cream does not contain more 
 Cream than half this amount, and some samples of "hokey- 
 pokey" ice creams which are sold to children in the 
 poorer sections of cities have shown, on analysis, only 
 two to four per cent of butter fat. Occasionally 
 vegetable fats are put in instead of milk fat. This is 
 aduleration. 
 
 Cheap ice creams often contain large amounts of 
 
 "fillers," consisting of cheaper materials such as corn- 
 
 yse of starch or skim milk. Fortunately skim milk is the 
 
 "Fillers niost common of these, and as has been stated, this 
 
 part of the milk has a greater food value than the 
 
 cream, although its palatability is lower. 
 
 Within certain limits the intelligent adult will rec- 
 ognize quality in ice cream, and would not continue 
 to purchase from a dealer whose product is too fluffy, 
 but there should be carefully regulated standards for 
 the amount of "swell" which Ts permitted. This is 
 necessary for the protection of children especially. 
 The use of small amounts of gelatin or of gums 
 Gelatin and to improve the texture of ice cream is not necessary, 
 Gums where skill is employed in manufacture. Their use 
 Frequently cannot be regarded as objectionable within ordinary 
 ®® limits. Gelatin is a food but cannot be used in very 
 large amounts in ice cream without making it too 
 stiff. 
 
 72 
 
WHAT SHALL WE HAVE FOR DINNER? 
 
 The attractiveness of ice cream is so great that the 
 poor children in large cities buy it in cones to a large 
 extent rather than candy. This is probably respons- 
 ible, in many cases, for the preservation of life in 
 the case of children from homes where the diet 
 consists of little more than bread, meat and tea or 
 coffee. To be sure, in such homes the money could 
 be much better spent for milk, since it w^ould be 
 cheaper, and for the same price, more could be pur- 
 chased, and the children's diet improved in greater 
 degree. As a rule, how^ever, no milk v^ould be bought 
 by such people because it does not appeal so strongly 
 to the appetite, and the money is better spent for ice 
 cream, liberally "filled" with skim milk, than for 
 more bread or meat. The casual purchase of ice 
 cream by poor children is therefore a matter of much 
 greater importance than it might at first thought ap- 
 pear to be. 
 
 When ice cream is purchased, care should be taken 
 to patronize the best manufacturers. By appreciat- 
 ing their high standards, and showing that apprecia- 
 tion, the abuses in the industry will be eliminated. 
 The health department in every city should be able 
 to advise the woman in the home concerning the most 
 satisfactory dealers. It cannot be too often repeated 
 that there is in every city an organization under the 
 control of medical men and bacteriologists and chem- 
 ists who are doing what they can to safe-guard the 
 public interests in inspecting foods and market con- 
 ditions. The public should appreciate them and aid 
 them in their work, and in turn be aided by them. 
 
 OLEOMARGARINE is made from various ani- 
 mal and vegetable fats and is sold as a substitute for 
 butter. It has become widely used because of its 
 lower cost as compared with butter. It cannot be 
 denied that vegetable and animal fats have a dietary 
 value and are wholesom^e foods. They lack the pe- 
 
 73 
 
 The Ice 
 Cream Cone 
 Purchased 
 by Poor 
 Children 
 
 Consult 
 the Health 
 Department 
 
Butter 
 
 THE AMERICAN HOME DIET, OR 
 
 culiar quality found in milk fats (butter) and egg 
 yolk fats, however, and are not in every sense substi- 
 tutes for butter. 
 
 Since any diet v^hich is derived solely from seed 
 products, tubers and meat, or other foods having the 
 same dietary properties, will be deficient in at least 
 two respects, and the same type of diet without meat 
 will be deficient in three respects, it requires some- 
 SubsHtutes thing more than butter to correct them. For this 
 reason we advise the use of milk in liberal amounts. 
 It is immaterial whether the milk be separated into 
 its constituents and used as skim milk in cookery, 
 cream, butter, cheese, etc., or as whole milk as a bev- 
 erage. The important point is to secure the consump- 
 tion of a sufBcient amount of all the constituents of 
 milk. When this is accomplished in one way or an- 
 other, it matters little what kind of fat one spreads on 
 his bread. 
 
 EGGS contain everything which the body needs 
 for its development, but nevertheless need to be prop- 
 erly combined with other foods. Like milk and the 
 Dietary ^^^^7 vegetables eggs are to be regarded as additions 
 Properties to the cereal, tuber and root portion of the food sup- 
 of the Egg ply to improve its quality. They are to be classed 
 with the protective foods, but lack two qualities of 
 importance for which milk is remarkable. The portion 
 of the egg after the shell is discarded, is not so rich 
 in lime as it should be to supplement bread, cereals, 
 potato, etc., and the egg favors the growth of putre- 
 factive bacteria in the intestine in much the same 
 way as does meat. The special role of milk in depres- 
 sing these organisms is due to the milk sugar, which 
 enables fermentative organisms to grow and keep 
 down the more harmful rotting types. The fats of 
 the egg have essentially the same dietary value as but- 
 ter fat, and they are superior to vegetable fats or to 
 the body fats of animals, such as lard, tallow, etc. 
 
 U 
 
WHAT SHALL WE HAVE FOR DINNER? 
 
 Eggs are especially attractive both in appearance Should be 
 and flavor. Most persons will tire of them if served p*®** *" 
 too frequently, but they have become so expensive Desserts 
 that there is little danger of this in the average home. 
 Where it is desired to practice economy, it is not 
 wise to serve eggs directly, but to make use of them 
 in the preparation of cakes and custards, or in ice 
 cream, etc. In such forms they go further toward 
 adding attractiveness to the diet than when served 
 fried, boiled, poached, etc. . They are especially at- 
 tractive as a garnish for salads or spinach. 
 
 SUGAR was not used extensively until the last 
 century. Before that time honey and manna were 
 highly prized. Crude sugar had- been manufactured xoo Much 
 in India from times of great antiquity, and the Amer- Sugar Being 
 ican Indians made maple sugar before the discovery Eaten 
 of America, According to statistics a century ago 
 the consumption of sugar in the United States was 
 only about 11 pounds per person per year, but its 
 use has increased very rapidly and has reached the re- 
 markable figure of 86 pounds per person per year. 
 This amount is certainly excessive. There are many 
 persons who have developed an abnormal craving for 
 sweets, which doubtless is reflected in poor nutrition. 
 Sugar contains no mineral matter and is solely use- 
 ful as a source of energy for keeping the body warm 
 and for supplying energy for muscular work. 
 
 Cane sugar is somewhat irritating to the digestive 
 tract, and easily undergoes fermentation when the 
 digestion is impaired, with the formation of gas. It 
 is a valuable food when used in moderation, but the 
 use of sugar and syrups in cookery and in the form 
 of candies has gone beyond the bounds of reason or 
 physiological justification. In particular, the craving 
 for sweet foods leads to failure to appreciate the nat- 
 ural flavors of the ordinary wholesome foods, and 
 incapacitates one for making a wise choice of food. 
 
 75 
 
THE AMERICAN HOME DIET, OR 
 
 While it is not wise to discontinue the use of sugar, it 
 should be emphasized that the demand for sweet 
 foods is an artificially acquired taste, and is almost 
 as pernicious as the craving for alcohol. 
 
 TEA AND COFFEE. These beverages, now so 
 universally used in many countries, have a remark- 
 Effects of g^i^ig stimulating efifect on the brain. They increase 
 ^Coffee ^^^ reasoning power and the imagination. When 
 taken by those who are not accustomed to their use 
 they produce wakefulness. They are habit-forming 
 beverages because of the alkaloid caffeine which they 
 contain. They change the nature of the heart beat, 
 and stimulate the action of the kidneys. 
 
 There has been much discussion as to the effects 
 of the use of tea and coffee over a long period, but 
 little definite can be said concerning them. In chil- 
 dren they certainly contribute to instability of the 
 nervous system, and their use during the growing 
 period is universally condemned. Many persons be- 
 come so habituated to their use that the omission of 
 the customary dose leads to discomfort. Probably 
 their use to this extent does some damage in the long 
 run. When used very weak they furnish a hot drink 
 which most adults enjoy, and when not used to excess 
 their use probably gives sufficient satisfaction to coun- 
 terbalance their slight detrimental effects. 
 
 For those who engage in mental work, the wisest 
 policy would seem to be to refrain from acquiring 
 the habit of regular coffee or tea drinking, and there- 
 by preserve the sensitiveness of the nervous system 
 for them, so that when one or another is taken on 
 special occasions, a period of several hours of unusual 
 intellectual clearness may be secured. Those who 
 are inclined to nervousness would probably do well 
 never to form the habit of drinking either, since their 
 use tends to increase irritabilitv. 
 
WHAT SHALL WE HAVE FOR DINNER? 
 
 Food 
 
 Poisoning 
 Is Common. 
 
 Chapter V. 
 
 DANGEROUS FOODS AND THE CARE OF 
 FOOD IN THE HOME 
 
 DANGEROUS FOODS. Cases of food poison- 
 ing are frequently reported in the newspapers, but 
 there is much reason to beHeve that they occur much 
 oftener than they are reported, for mild cases nat- 
 urally do not attract attention. Some foods are dan- 
 gerous because they contain poisons, but the great 
 majority of cases of poisoning by foods is the result 
 of bacterial growth, or of the presence of bacteria 
 which can infect man and cause illness. Everyone 
 should be familiar with the fact that it is not safe 
 to eat certain foods, and also with the danger which 
 may result from failure to care for food properly in 
 the home. 
 
 Among the foods which are more or less common- 
 ly eaten by man, but which frequently cause illness 
 or death, the mushrooms deserve first consideration. 
 There are a number of varieties which closely resem- 
 ble the edible species, and which are sometimes mis- 
 taken for them, which contain deadly poisons. No 
 general directions can be given for distinguishing 
 the safe from the unsafe kinds, for the features which Mushroom 
 distinguish them are not prominent, and can be safely Po»so"*nfi 
 judged only by one who has studied mushrooms very 
 carefully. It is dangerous to eat mushrooms which 
 have been gathered by anyone who has not had con- 
 siderable experience, and especially who is familiar 
 with the forms which grow in the particular locality. 
 Many cases of poisoning have resulted among for- 
 eigners who were accustomed to gather mushrooms 
 with confidence and safety in their own country, but 
 who mistook related species or varieties which were 
 deadly for similar ones which are harmless. 
 
 77 
 
THE AMERICAN HOME DIET, OR 
 
 Oxalic Acid 
 
 In Some 
 
 Plants 
 
 Fresh Fish 
 
 Generally 
 
 Safe 
 
 Some species of sorrel are very rich in oxalic acid, 
 a highly poisonous substance, while others contain 
 much less. It is not safe to use sorrels indiscrim- 
 inately for the preparation of ''sour-grass soup," or 
 for pies, as was formerly common in the Middle West. 
 It is better to entirely avoid eating sorrel of any kind, 
 and especially discourage children from eating it, as 
 they frequently do in rural districts. 
 
 A number of cases of poisoning with oxalic acid 
 were reported in England during the war as the result 
 of people eating the leaves of rhubarb. The stems 
 contain much less of the acid than do the leaves, and 
 the latter should never be used as greens. It is not 
 wise to eat rhubarb stalks beyond very moderate 
 amounts and then not regularly. 
 
 FISH. Some species of fish are poisonous at all 
 times (globe-fish, puffers and balloon fish), but these 
 and others, especially those from the waters of tem- 
 perate regions, are well recognized as dangerous and 
 are not offered for sale. Certain other fish are poi- 
 sonous only during the spawning season, and are not 
 offered for sale at this time. It may be definitely 
 stated that there is no danger in the use of fish which 
 are commonly sold, but with the growing demand 
 for additional sources of food at the present time, 
 there is some cause to be careful about the use of a 
 fish which has not generally been upon the market. 
 The U. S. Bureau of Fisheries has given close atten- 
 tion to the supervision of fishes sold as food and there 
 is but very remote possibility of poisoning from fish 
 which are inherently dangerous. 
 
 INFECTED FOODS. By far the greatest dan- 
 ger from food poisoning lies in the use of food which 
 is infected with bacteria which either generate poi- 
 sons in it, or which cause infection when they are 
 taken into the digestive tract. In most cases poison- 
 ing from this source is easily avoidable if certain sim- 
 
 78 
 
WHAT SHALL WE HAVE FOR DINNER? 
 
 pie rules are observed. The danger is greatest from 
 badly handled milk, meats and fish, but occasionally 
 other foods have been implicated in cases of food 
 poisoning. 
 
 Gastrointestinal disturbances affecting a number intestinal 
 of persons, which develop shortly after eating of the infection 
 same dish, are as a rule due to infection by an organ- sp^jig^j 
 ism known as the paratyphoid bacillus. Infection Foods 
 has not infrequently followed the eating of meat from 
 an animal which was ill when slaughtered. The De- 
 partment of Agriculture now maintains a very effi- 
 cient meat inspection service at all points where large 
 numbers of animals are killed for food purposes, and 
 the danger to the public health is greatly minimized 
 thereby. The meat from infected animals may pre- 
 sent no evidences of abnormality, either in color, odor 
 or consistency, but illness may follow the consump- 
 tion of very small amounts. There is more danger 
 in meats which are obtained from animals slaughtered 
 outside of regularly established and inspected abat- 
 toirs. 
 
 MEAT INFECTION BY DISEASED PER- 
 SONS. There is always the possibility that meat 
 or other food may become infected bv being- handled ^. , 
 in the home by a person who persistently harbors persons 
 the paratyphoid organism in the intestine. These should Not 
 persons eliminate large numbers of the bacteria in ^^^^^^ 
 the urine, and unless their standards of personal 
 cleanliness are very high they become a source of 
 danger to the health of the household, especially if 
 they handle food. Food which becomes contaminat- 
 ed with these organisms is rendered harmless by 
 thorough cooking, but heating in such a manner as 
 does not cause the interior part of it to become ster- 
 ilized leads to the infection of those who eat it. It 
 becomes especially dangerous when kept at room 
 
 79 
 
THE AMERICAN HOME DIET, OR 
 
 temperature or in an inefficient refrigerator for a time 
 after imperfect cooking. 
 
 Persons suffering from diarrhea should never pre- 
 pare food for others, and too great care cannot be 
 exercised about cleanliness of the hands of all who 
 are engaged in cooking. Thorough cooking is the 
 best safeguard against this type of food poisoning, 
 but it must be remembered that in ordinary kitchen 
 practice the interior of a roast, or of many baked 
 dishes, fails to reach a sufficiently high temperature 
 to destroy the ofifending organisms if they be pres- 
 ent. There are many evidences of this in the data 
 collected in epidemics of food poisoning. The old 
 name of ptomaine poisoning is now^ falling into dis- 
 use, since it has been learned that bacteria are gen- 
 erally the active agents which cause the trouble. 
 
 Fifty-five girls in a school in Ireland ate of a beef 
 
 stew, the meat of which was infected. Fifty-three 
 
 Instances ^^ them were made ill, and eight died. Others among 
 
 of Food the girls who ate some of the beef as a cold meat 
 
 Poisoning, were made seriously ill. In this case the meat was 
 
 not sufficiently heated in the preparation of the stew, 
 
 to render it harmless. 
 
 In 1915 there was an outbreak of food poisoning 
 at Westerly, Rhode Island, which was traced to the 
 eating of infected pies. Apple, squash, custard, lemon 
 and chocolate pies were all found to have caused ill- 
 ness of people who ate at a certain restaurant, and 
 the cause was found to lie in the use of the same batch 
 of crust for the entire lot of pies. The person who 
 prepared the crust was doubtless infected with the 
 paratyphoid bacillus. 
 
 A remarkable outbreak of poisoning from food 
 occurred at Hanford, California, in 1914, at a church 
 supper. Ninety-three persons were infected with 
 typhoid fever. Only those who ate of a dish of spa- 
 ghetti were made ill, and the source of the infection 
 
 80 
 
WHAT SHALL WE HAVE FOR DINNER? 
 
 A Typhoid 
 Outbreak 
 From a 
 Church 
 Supper 
 
 Danger 
 Sufficient 
 to Warrant 
 Caution 
 
 was traced to the woman who prepared this food. 
 She was a typhoid carrier, and had contaminated the 
 spaghetti with her hands, which were unclean. The 
 organisms developed rapidly in the interval before 
 baking, and the interior of the mass was not suffi- 
 ciently heated to destroy them. The State Depart- 
 ment of Health of California conducted experiments 
 with baking spaghetti, and found that such heat 
 treatment as was given the dish which was served 
 at the church supper only served to render the central 
 portion warm enough to enable the germs of typhoid 
 fever to multiply rapidly. 
 
 Such serious instances of poisoning are rare, but 
 smaller ones in which the members of a single family 
 or a slightly larger group are affected are quite com- 
 mon. The danger is sufficiently great to warrant 
 cautioning all who prepare food or who supervise 
 others who do so, to be on their guard, and to acquire 
 habits of thoroughness in the heating of foods of cer- 
 tain kinds, so as to make it impossible for dangerous 
 organisms such as those of typhoid or paratyphoid 
 fever to survive. 
 
 The history of epidemics of food poisoning also 
 make it clear that the health of all persons who pre- 
 pare or serve food in public eating places should be 
 carefully looked after. The tragic history of Mary 
 Mallory illustrates an extreme case of the infection ^j^ 
 of others by a person who persistently carried the Typhoid 
 germs of typhoid fever. She was a cook and served Carrier 
 in and about New York City. One large hospital 
 epidemic and at least seven family epidemics were 
 traced to her. 
 
 The protection of food against contamination 
 with typhoid organisms through water containing 
 them is another important matter which should be 
 understood by all, A well which is regarded as safe 
 as a source of water may suddenly become dangerous 
 
 81 
 
THE AMERICAN HOME DIET, OR 
 
 after a heavy rain which has washed into it surface 
 water from soil contaminated with human excreta. In 
 most cities the water supply is now carefully looked 
 after, and the transmission of disease by it is steadily 
 becoming less common, but on farms and in villages 
 there may still be considerable danger from this 
 source. Since the family milk supply usually comes 
 from farms which are not above suspicion, it is best 
 
 Impure that all milk not from certified sources should be 
 WaterMay hg^tcd sufficiently (pasteurized) to render it safe. 
 
 Disease Water which has become contaminated with sewage 
 may be a source of danger in transmitting harmful 
 bacteria to food which has been washed in it, or the 
 contamination may be brought about by washing 
 milk cans or other utensils or dishes with impure 
 water. The logic of rinsing dishes after washing in 
 scalding water rests on a sound hygienic basis. Once 
 typhoid or paratyphoid organisms are introduced into 
 food, they may multiply very rapidly if the temper- 
 ature is suitable as it is in hot weather, and food 
 which was wholesome becomes within a day or two 
 a menace to the health of those who eat it. City 
 water which is carefully guarded as to its purity not 
 infrequently becomes more or less dangerous imme- 
 diately after a heavy storm which floods the sewers 
 and washes unusual quantities of surface water into 
 the reservoirs. At such times it would make for 
 safety to the health of the family if the drinking water 
 for a few days was boiled. 
 
 A large proportion of those outbreaks of food 
 poisoning which have been investigated have been 
 Sausage and due to sausage and other chopped meats. The rea- 
 Chopped sQn for this is clear. The meat during the chopping 
 Meats pj-Qcess is greatly exposed to contamination, and 
 when this occurs the germs of a harmful nature be- 
 come well distributed throughout the mass. The 
 limited supply of oxygen in the interior favors their 
 
 82 
 
WHAT SHALL WE HAVE FOR DINNER? 
 
 growth. Such meats are frequently allowed to grow 
 stale before being sold to the consumer, and sausage 
 and Hamburg steak are not infrequently eaten with- 
 out adequate heating to render them safe. Sausage 
 of the kinds which are eaten raw are by no means 
 safe foods. Meat pies and meat jellies have caused 
 many outbreaks of food poisoning because of the 
 common failure to heat them sufficiently before being 
 eaten. 
 
 Because of the special importance of milk as a 
 human food, and the common habit of taking it raw 
 except in the larger cities, it deserves special consid- 
 eration. Milk has been responsible for many cases 
 of food-born infections because it is especially liable 
 to become infected. Probably no less than ten per 
 cent of all dairy cows in the country are infected 
 with tuberculosis. The bovine tubercle bacillus is 
 different in several respects from the human type, 
 and there was for a time much discussion as to 
 whether the bovine form could infect human beings. 
 The evidence is overwhelmingly in support of the 
 view that the human infant and the young of do- 
 mestic animals can contract the disease from the 
 milk of tuberculous cows. Milk from diseased cows 
 is much less dangerous to adults, but there are ob- 
 vious esthetic reasons, if no other were available, 
 why such milk should not be used as food. 
 
 The opportunity for milk to become infected is 
 very great. Cows are rarely kept as clean as they 
 should be; the dust from the air of the barn always 
 gets into the milk pail to some extent even where sat- J^^"^®^* 
 isfactory care is exercised; the udder of the cow now ^^^^^ 
 and then becomes infected with pathogenic bacteria; 
 the hands of the milker are not always clean; the 
 health of the milker is not always good, and is some- 
 times such as to disqualify him for his business. Yet 
 in many instances he continues to milk during tem- 
 
 83 
 
 Milk Should 
 Come from 
 Healthy 
 Cows 
 
Common 
 
 THE AMERICAN HOME DIET, OR 
 
 porary illness or during the early stages of disease 
 which later incapacitates him for work. Add these 
 factors to the long interval between the drawing of 
 the milk and its delivery, which not infrequently in- 
 tervenes when milk has to be carried from the farm 
 to the city; the common practice of delivering the 
 milk from a number of farms mixed in the city, and 
 it can be readily appreciated that some precautions 
 must be taken to render such milk harmless as a food. 
 
 The common milk-born infections are typhoid 
 fever, scarlet fever, tuberculosis, and the organism 
 which has been found in many cases to be responsible 
 MiikBorne ^^^ epidemics of sore throat. All of these organisms 
 Diseases are easily destroyed by heating for a short time at 
 temperatures considerably below the boiling point of 
 water, and several methods have been proposed and 
 more or less widely adopted for such treatment of 
 market milk. These processes are known as pasteuri- 
 zation, after Pasteur, the famous French bacteriolo- 
 gist, who first enunciated the principle upon which 
 it rests. In some cases the milk is heated to a tem- 
 perature of 170-180 degrees Fahrenheit for a period 
 of ten minutes ; in others to 165 degrees for twenty 
 minutes, and in still others at 140-145 degrees for 
 thirty minutes. The higher the temperature the 
 Pasteun- gj^Qj-^^j- ^j^g period required to destroy all those forms 
 of organisms which may cause disease. The treat- 
 ments just described are all capable of rendering milk 
 safe for human consumption, but the tendency has 
 been to adopt more and more the practice of heating 
 to the lower temperatures and for the longer period, 
 because the flavor of the milk is less altered by this 
 method than by berating to higher temperatures. The 
 taste is in all cases modified to some extent, but when 
 the process is properly carried out, this is negligible. 
 
 All milk which is derived from several farms 
 which are not regularly and effectively inspected to 
 
 84 
 
WHAT SHALL WE HAVE FOR DINNER? 
 
 determine the health of the cows and the standards 
 of cleanliness of the management, should be pasteur- 
 ized as a health measure. Pasteurized milk is, so far 
 as can be determined, the equivalent of fresh milk 
 in its food value, except that it has lost in some meas- 
 ure its power to protect against the development of 
 scurvy. This is not a matter of any importance in ^^^p^^"^^^"^ 
 the nutrition of adults who take an ordinary varied I'^e/Mnk'^" 
 diet, but may be a serious matter in the feeding of 
 an infant which is fed on cows' milk exclusively over 
 a considerable period. The adult never lives exclu- 
 sively on a milk diet except as a special therapeutic 
 measure, and even then the juice of lemons or oranges 
 is generally taken in fairly liberal amounts because 
 it makes easier the drinking of milk in liberal amounts 
 at frequent intervals. The citrous fruits are espe- 
 cially good for supplying the antiscorbutic substance. 
 When an infant is fed pasteurized milk it should 
 always be given orange juice daily. This is discussed 
 in greater detail in chapter II. 
 
 Pasteurization does not kill all of the bacteria in 
 milk. The dangerous forms are all killed, and accord- 
 ing to the temperature and time of heating, the num- 
 ber of organisms of the kind which cause the normal f^^*/."\, , 
 
 r .,, •,, 1 11 1 ^-1 In Milk Not 
 
 sourmg of milk will be reduced or may be entirely ^u Killed by 
 destroyed. All milks which are pasteurized at the Pasteuriza- 
 lower temperatures named will sour irrespective of 
 the subsequent accidental or intentional introduction 
 of the lactic acid organism. Milk which is pasteurized 
 at high temperatures will generally not sour at all or 
 sour so slowly that other types of decomposition mask 
 it, and the milk spoils by unwholesome processes. 
 Even the best pasteurized product will ordinarily sour 
 more slowly than will raw milk, and this is an im- 
 portant factor in determining the fitness of old milk 
 which has been subjected to this treatment. 
 
 85 
 
THE AMERICAN HOME DIET, OR 
 
 There are always found in milk a certain number 
 of spores of bacteria of the type which cause the 
 putrefaction of milk proteins, and unfortunately 
 these are very resistant to heat and survive the pas- 
 teurization process. When unheated milk is allowed 
 to sour, the accumulation of lactic acid serves to de- 
 press the growth of the organisms which would cause 
 a rotting decomposition of the milk proteins. Clean 
 
 Normal milk which has soured is therefore a wholesome food. 
 
 Souring The souriug process serves to preserve its food value. 
 
 Prevents j^ ^jgo serves as an excellent criterion of the freshness 
 
 nw o e- q£ ^j^g milk which is sold to the consumer in the city, 
 composition. ^^^ ^^^ taste will quickly detect it. If, therefore, raw 
 milk were marketed, the rapidity of souring would 
 force the distributor to handle the product properly 
 in order to prevent loss. He would avoid loss by 
 efficiently refrigerating, and promptly delivering his 
 milk. While pasteurization of milk has great advan- 
 tages from the standpoint of protecting the public 
 against several diseases, the treatment also changes 
 its bacterial content so as to make it especially neces- 
 sary to safeguard it by proper care so as to prevent 
 its becoming unwholesome. 
 
 The slow souring of pasteurized milk gives an 
 opportunity for the bacteria which form unwhole- 
 some products in it to develop. Unfortunately the 
 sense of taste does not readily detect changes of this 
 „^ J nature so readily as it does the accumulation of acid. 
 Pasteurized Stale pasteurized milk is therefore unfit for human 
 Milk Not consumption and should not be sold. The consumer 
 Fit for Food is not in a position to determine the quality of the 
 market milk which she receives, and must rely on the 
 health authorities for protection. She should assist 
 them by reporting milk which develops a bad flavor, 
 or which does not keep wholesome for at least twenty- 
 four hours in the home provided it has not been al- 
 lowed to stand in the bottle on the door step after it 
 
 86 
 
WHAT SHALL WE HAVE FOR DINNER? 
 
 was delivered, but was promptly placed in an efficient 
 refrigerator. 
 
 The housewife should inquire of the health de- 
 partment about the standards of the milk distributor 
 whom she patronizes, and co-operate with this de- 
 partment in securing for the city a first class milk 
 supply. Too much importance should not be attached 
 to the total bacterial count as a basis of judgment of 
 the quality of milk and its fitness for food. A high 
 count, if due solely to the presence of the normal sour- 
 ing organisms in warm weather, may have little sig- 
 nificance, although it calls for vigilance. It is the 
 number of gas formers which is of greatest moment 
 and the bacteriologist of the health department alone 
 can determine when the condition of the market milk 
 calls for criticism in many instances. 
 
 Milk which contains excessive numbers of bacteria 
 may be permissible as food for adults provided it is 
 used in cookery and is boiled sufficiently to render 
 it harmless. It is not so wholesome a food as fresh, 
 clean milk, however, and any which is in a bad bac- 
 teriological condition should never be used for chil- 
 dren even when bottled, as it is dangerous. 
 
 The human infant is so delicate that its health is 
 put in jeopardy by feeding it any milk other than the 
 freshest, cleanest and most wholesome that can be 
 obtained. The indifference with which many people 
 feed canned or stale milks to infants and young chil- 
 dren is little short of criminal, and when sane advice 
 by competent bacteriologists and medical men in the 
 health departments is now almost everywhere to be 
 freely had for the asking, such practices cannot be 
 excused on the basis of ignorance. An excellent 
 method of fulfilling the duties of good citizenship is 
 to keep conversant with the reports of the health de- 
 partment, and to co-operate with it in every way pos- 
 sible to protect the health of the community. Vig- 
 
 87 
 
 Total 
 
 Number of 
 Bacteria 
 In Milk 
 Not Very 
 Significant 
 
 Low Grade 
 Milk May 
 Be Used 
 In Cookery 
 
 Do Not Feed 
 Infants 
 Stale 
 Milk 
 
THE AMERICAN HOME DIET, OR 
 
 Canned Milk 
 Should Be 
 Used Only 
 by Adults 
 
 Sweetened 
 and Un- 
 sweetened 
 Canned 
 Milks 
 
 ilance of the milk supply and of the inspection of 
 water and foods by the proper authorities is a duty 
 of every conscientious member of the community. 
 
 CANNED MILK. Milk production cannot be 
 regulated according to the demands of the season. 
 There will always be a surplus at some seasons when 
 enough is produced to supply the public during the 
 part of the year when the flow is smallest. This sur- 
 plus is taken care of principally through canning of 
 partly evaporated milk. The canned milk industry 
 serves the useful function of preservation for future 
 use of a valuable food resource which would other- 
 wise have to go for stock feeding or be wasted. 
 
 Canned milks are of two classes : sweetened and 
 unsweetened. Part of the water is removed by evap- 
 oration, and this evaporated product is placed in cans 
 and sealed with suitable "processing" or heating to 
 render it sterile, or nearly so, to prevent spoilage. 
 Such unsweetened canned milk is called evaporated 
 milk. Condensed milk always designates a product 
 which has been treated in the manner described and 
 with the subsequent addition of sufficient cane sugar 
 to aid in its preservation. Bacteria do not grow well 
 in highly sweetened foods, a fact which forms the 
 basis of preserving foods such as fruits, jellies, etc., 
 by the addition of much sugar. It is necessary to 
 heat unsweetened, canned milk to a higher tempera- 
 ture and for a longer time to prevent subsequent bac- 
 terial decomposition, than condensed milk which is 
 partly preserved by sweetening. The sweetened 
 product does not need to be sterile in order to keep 
 until marketed, and as one would expect, there are 
 some cans which are not in as good bacteriological 
 condition as others. 
 
 All canned milks have been heated sufficiently to 
 alter their flavors. All have been heated much higher 
 than the temperature employed in pasteurization. All 
 
 88 
 
WHAT SHALL WE HAVE FOR DINNER? 
 
 heated milks have lost in great measure their power 
 to prevent scurvy from developing, but this is not 
 under ordinary conditions of living a matter of any 
 importance for adults. It may become a matter of ^^.!)"^^.., 
 great gravity in feeding soldiers during a siege, or in j^^^. p^gyent 
 garrisons, or prisoners, when they are confined to a scurvy 
 monotonous diet free from fresh fruits or vegetables. 
 The latter supply the necessary protective substance 
 for this purpose. 
 
 Canned milks are not proper food for infants or 
 young children. They may be used with safety and 
 profit by adults where fresh milk cannot be obtained, 
 and a large market is assured for them in such places. 
 It cannot be denied that children have succeeded in 
 growing up on such milks, but they are greatly jeop- 
 ardized by being confined to them. Experienced 
 baby specialists are all agreed that the bones of an 
 infant do not as a rule develop normally when it is 
 confined for a prolonged period to canned milk. The Mistaken 
 administration of orange juice or other fresh fruit Weas About 
 juice may prevent the development of scurvy, but q^j^^^^^ 
 according to some specialists does not prevent rickets. Milk 
 It is true that many will testify to the experience that 
 an infant may do better for a time on sweetened 
 canned milk than it previously did on fresh raw or 
 pasteurized milk. The beneficial effects of such a 
 change of diet are to be explained by the action of 
 the large amount of sugar in the canned milk, which 
 discourage the growth of some pernicious type of 
 organism which was flourishing in the intestine of 
 the infant and making it ill. This does not serve to 
 establish that canned milk is a good and safe infant 
 food. It would be much better where the physician 
 desires to add sugar to the diet for this purpose, to 
 add it to clean, fresh milk, certified if it is obtainable, 
 and if not, to the best fresh pasteurized milk which 
 can be had. 
 
 89 
 
THE AMERICAN HOME DIET, OR 
 
 Milk 
 Powders 
 
 Botulism 
 
 from Spoiled 
 
 Meats, etc 
 
 DRIED MILKS. What has been said of canned 
 milks may probably also be said of ordinary dried 
 milk, but too little experience is available in the use 
 of the very best qualities of milk powders to warrant 
 an expression of opinion regarding their value in in- 
 fant feeding. There is much less heating in the most 
 perfect processes for the preparation of high grade 
 milk powders than in the canning of milks. The 
 product prepared by the spray process appears to be 
 superior to all others. The milk is first partly con- 
 densed by distilling ofif moisture in a partial vacuum, 
 and the concentrated solution of milk solids which 
 results is sprayed in the form of fine droplets into a 
 large chamber, which is thoroughly ventilated by a 
 blast of warm air. This carries away the water con- 
 tent of the milk almost instantaneously, and the 
 solids of the milk fall in the form of a snowy powder. 
 This redissolves readily in water and forms a "recon- 
 stituted" milk which can scarcely be told from fresh 
 milk. It is therefore vastly superior to canned milks 
 in flavor, and forms a wholesome food with excellent 
 keeping qualities. Conversion into the finest grade 
 of powder forms the most satisfactory method of 
 preserving milk which has been devised. 
 
 BOTULISM. There is a kind of food poisoning 
 which has fortunately not become common in the 
 United States, but has occasionally occurred. It is 
 much more frequently met with in Europe. It is 
 due to the ingestion of the poisonous body formed in 
 foods by the organism bacillus botulinus, and the con- 
 dition which the poison produces is known as botul- 
 ism. The name comes from the Latin word for sau- 
 sage, because this article has been more frequently 
 responsible for this type of poisoning than any other. 
 Stale foods of any kind are liable to harbor this 
 bacillus and its poison. It has been traced to canned 
 beans, canned pork and beans and to stale chicken 
 
 90 
 
WHAT SHALL WE HAVE FOR DINNER? 
 
 and other remnants of meat which have been made 
 into sandwiches. The trouble is not due to the in- 
 gestion of the organism itself, for it does not grow at 
 body temperature, although it thrives at ordinary 
 room temperatures. During growth it forms the 
 poison, the ingestion of which produces a most seri- 
 ous and frequently fatal intoxication. 
 
 The botulinus organism cannot develop in the 
 presence of air, and this fact together with its ina- 
 bility to grow at body temperature doubtless accounts 
 for its infrequent observation. The poison is easily sfaie Meats 
 destroyed by heating to the temperature of boiling 
 water, so that if an article of food were badly infected 
 and highly toxic, it would no longer be dangerous 
 if, as is usually the case, it were heated to boiling 
 before serving. It may develop in the interior of a 
 piece of meat but occurs most frequently in canned 
 goods which have not been heated in processing for 
 a sufficient length of time to kill its spores. It should 
 be the invariable rule to heat all canned goods to 
 boiling before serving. If this is done there is no 
 danger whatever from this variety of food poisoning. 
 
 CANNED GOODS. The practice of preserving 
 food by sealing it in air tight cans and sterilizing by 
 heat did not become common until the Civil War, 
 but since then food canning has grown to be an enor- 
 mous industry. There has been a tendency for many Suspicion 
 years on the part of the public to be suspicious of of Canned 
 the quality of canned foods. The most serious out- ^^^'^^ 
 break of criticism arose during the Spanish-American 
 war in connection with the beef supplied to the sol- 
 diers in Cuba. The canned meat was apparently in 
 good condition, and was pronounced wholesome by 
 competent and unprejudiced scientists, but the boys 
 came to dislike it, presumably because they were fed 
 excessive amounts of meat, rich in fat, in a semi- 
 tropical climate. As would be expected, they became 
 
 91 
 
THE AMERICAN HOME DIET, OR 
 
 disgusted at the sight of canned meat. The news- 
 papers, championing the cause of the soldier, heralded 
 the unpleasant appellation "embalmed beef" widely 
 and helped to establish in the mind of the public a 
 distrust of canned foods in general. Whenever there 
 has occurred a case of food poisoning sufficiently 
 Foods Are scrious to attract attention, suspicion has invariably 
 Usually fallen on any canned article which has been recently 
 Safe eaten. In many cases these suspicions have been un- 
 founded, but occasionally there has occurred a case 
 of poisoning from canned foods. 
 
 Canned meats are probably safer in general than 
 beef or fowl left over from a former repast and served 
 when several days old as cold meat, or in the form of 
 sandwiches. They are certainly much safer than 
 sausages or hamburg steaks or than lobster. The 
 latter spoils so readily that is is customary to market 
 them alive, to be killed at the time their preparation 
 for the table is begun. There is difficulty in keeping 
 them alive in some cases, and it not infrequently 
 happens that the dealer forces the purchaser to take 
 some dead with living ones. The number of cases of 
 poisoning from lobster has not been so great or so 
 frequent as to cause undue alarm. It may be consid- 
 ered in general a safe food provided ordinary care is 
 exercised. Canned lobster is probably as safe as other 
 canned meats, and the same may be said of other sea 
 foods. 
 
 From time to time the objection has been raised 
 against canned foods that they are liable to contain 
 dissolved tin from the can or lead from the solder. 
 Such objections have not found much support from 
 chemical analysis. It is true that acid fruits, and 
 among the vegetables, especially asparagus, may dis- 
 solve a considerable amount of tin, but the practice 
 of using lacquered or enameled containers has in- 
 
 92 
 
WHAT SHALL WE HAVE FOR DINNER? 
 
 creased to a considerable extent during recent years 
 and minimizes this difficulty. 
 
 RAW FOODS. The danger from the use of raw 
 milk and sausage has been already discussed. It from Raw 
 may be added that there are certain animal parasites, Meats 
 the most important among which in temperate re- 
 gions are trichina and tape worm, which enter the 
 system only through the use of meats which are in- 
 fested with the encysted larvae. Trichina comes 
 from raw or under-cooked pork. It has been stated 
 even in recent years that about six per cent of all 
 hogs slaughtered harbor this parasite. It is especially 
 dangerous since there is no effective cure for it once Trichina 
 it enters the muscles. This the larvae do by pene- p**^*^ ^^^ 
 trating the intestinal wall. The disease, in cases 
 where the number of parasites which enter the tissues 
 is small, is not fatal, but causes much suffering. 
 
 Tapeworm is almost always derived from eating 
 beef which is raw or under cooked. It, as well as 
 trichina, can be entirely avoided by thorough cook- 
 ing of the meat. There is a dwarf tapeworm which 
 is parasitic in the hog and the rat, and food contam- Tapeworm 
 inated by its eggs forms the source from which these ^*"^'" ^^^ 
 animals become its hosts. These and a few other 
 parasites which occasionally infest men are sufficient- 
 ly common in animals which are used as food, so 
 that it is very important that all food of this nature 
 should be heated so thoroughly as to destroy the 
 larvae. 
 
 The belief is held by a few faddists that man 
 would be better nourished if he ate only raw foods, j.^^^ ^^^ 
 This subject needs little discussion for the practice Food Fad 
 would greatly restrict the list of articles which could 
 be eaten with safety. While some of the lower ani- 
 mals can eat foods containing raw starch, most of 
 these articles are not safe for man and produce indi- 
 gestion if eaten freely. The starch granules are 
 
 93 
 
THE AMERICAN HOME DIET, OR 
 
 Most 
 
 Vegetables 
 
 Should be 
 
 Cooked 
 
 Foods 
 
 Which 
 
 May be 
 
 Eaten 
 
 Raw 
 
 individually wrapped in a paper-like cellulose mem- 
 brane which is of such a nature that it is not dissolved 
 by any of the digestive juices in the alimentary tract 
 of man. Cooking causes the bursting of this mem- 
 brane, and the setting free of the starch, which makes 
 it possible for the digestive ferments to come into 
 intimate contact with it. The flavors of various foods 
 are markedly improved by cooking, and, without ex- 
 ception, their digestibility as well. 
 
 Almost all vegetables from the garden are eaten 
 only after cooking. The most important exceptions 
 are lettuce, tomato, celery, onion and radish. These, 
 if thoroughly washed, are entirely safe, except in a 
 few cases where the inexcusable practice is followed 
 of fertilizing the ground with night soil. This prac- 
 tice is very common in China, and may contaminate 
 vegetables with the typhoid organism. For esthetic 
 reasons, if for no other, the use of this method of 
 fertilizing cannot be too strongly condemned. 
 
 Fruits and berries are frequently eaten raw, and 
 this is to be recommended when practicable. It has 
 been stated that the substance in natural foods which 
 prevents scurvy is the most easily destroyed con- 
 stituent of our diet, and most cooked foods as well 
 as those which have been sterilized by canning, or 
 even subjected to the lesser degree of heat necessary 
 for pasteurization, will be lacking in this dietary 
 essential. There are probably a very few foods 
 which can be heated or dried without complete loss 
 of this substance. The tomato appears to be one of 
 these. The best way to introduce this protective sub- 
 stance into the diet is in such fruits as can be eaten 
 raw with safety. Apples, pears, peaches, oranges, 
 bananas and berries serve this purpose admirably. 
 They are clean enough to eat when washed or peeled. 
 The juice of the lemon or orange is apparently one of 
 the best sources of the protective substance against 
 
 94 
 
WHAT SHALL WE HAVE FOR DINNER? 
 
 scurvy. Berries need special care in washing because 
 in many cases some or all of them are liable to have 
 been in contact with the soil, on account of the low- 
 ness of the vine, or the tendency of the canes to droop 
 to the ground when loaded with fruit. They are not 
 therefore so safe for children as fruits which are 
 peeled. Nuts, being protected by a shell, are excep- 
 tionally clean and suitable for eating raw. Their 
 palatability is high, and they are very desirable for 
 the sake of variety and palatability in the diet. They 
 have the advantage that they need no preparation. 
 All human foods, except the meats, fruits and nuts 
 are of relatively low palatability. These few are 
 therefore of special value for their appetizing qual- 
 ities. 
 
 REFRIGERATION OF FOOD IN THE 
 HOME. Since all uncooked foods are more or less 
 contaminated with bacteria, and all cooked foods 
 readily become seeded with organisms from the air 
 and handling, all will undergo decomposition if kept Keep a 
 too long. The spoilage takes place slower at low S**^*^^ 
 temperature than at high; hence the desirability of 
 having a good refrigerator in the home for the 
 preservation of food. Many refregerators and ice 
 boxes are practically worthless because of faulty con- 
 struction or lack of sufficient ice. A small ice box is 
 frequently an expensive luxury, which wastes ice and • 
 fails to preserve food, while a big refrigerator is true 
 economy. Many household refrigerators do not 
 maintain a temperature below 55 to 58 degrees F. and 
 at these temperatures most forms of bacteria continue 
 to grow fairly rapidly. The temperature should be 
 not higher than 45 degrees around the food. 
 
 It never pays to buy less ice than the maximum 
 which the refrigerator will hold. Ice melts faster if Economize 
 the temperature is high than if it is low, so the greater on ice 
 the amount of ice in the compartment, and the more 
 
 95 
 
THE AMERICAN HOME DIET, OR 
 
 efficient the lowering of the temperature the greater 
 the saving in the rate of melting as well as increased 
 thoroughness in the cooling of the food. 
 
 The refrigerator should be cleaned at least once 
 a week. The water from melted ice should not be 
 used for cool drinks, nor should it come into contact 
 with food, unless the ice is frozen artificially and from 
 boiled or distilled water. Natural ice frequently con- 
 tains the germs of typhoid fever. 
 
 Most refrigerators are so constructed that the 
 water drips away as fast as it is formed, and while it 
 is still nearly ice cold. Much of the refrigerating 
 power of it is of course lost. The ice compartment 
 should be a water tight box in which the water ac- 
 How to cumulates around the ice. This prevents rapid melt- 
 Keep ing of the ice, and secured the full cooling power of 
 M-ik^r^id ^^^ ^^^ water. The water may be drawn off each day 
 before the compartment is re-filled. The temperature 
 of water in which ice is floating will be but a few 
 degrees above the freezing point, and when milk is 
 being kept for feeding an infant over a twenty-four 
 hour period, the bottle should be immersed in this ice 
 water, rather than allowed to stand in air beside a 
 cake of ice, since it will be much colder in the water. 
 
 SAFETY AND ESTHETIC STANDARDS IN 
 FOOD. — Disease is mainly contracted through di- 
 Esthetic rect contact with a diseased person or animal or with 
 Standards [^^ secretions or excretions. Next in importance as 
 ^"i F^ ^d^ cause of disease is food which has become contamin- 
 ated with bacteria. Lack of cleanliness in the home 
 or surroundings is of much less importance in the 
 dissemination of disease. The views regarding the 
 relative importance of these factors have been com- 
 pletely reversed within recent years. 
 
 The discriminating part of the public now de- 
 mands cleanliness in the handling of food and drink, 
 and attractiveness in appearance and manner of serv- 
 
 96 
 
WHAT SHALL WE HAVE FOR DINNER? 
 
 ing, wholly aside from any element of danger to 
 health which may be involved in methods which do 
 not meet with their approval. This appreciation of 
 cleanliness, apart from the protection which it affords ^^^ Grading 
 against infection, is a purely esthetic factor which has According 
 greatly modified the handling of food by dealers. It to its 
 is now common practice to demand single service cleanness 
 packages in the serving of food in public eating places, 
 and of package foods in the home. Laws have been 
 enacted and enforced to prevent the exposure of foods 
 to dust of the street or to insects. Bread must be 
 wrapped if it is to find its way into many homes. 
 Bottled water is purchased by many at great expense 
 because of a highly developed sense of decency, and 
 a demand for attractive appearance in food and drink. 
 
 The classification of milk into A, B and C grades 
 is a notable illustration of the demand of the public 
 for a clean product, notwithstanding that all grades 
 may be rendered comparatively safe for consumption 
 by adults by means of pasteurization. People have 
 come to appreciate milk which has been collected 
 under hygienic conditions and are willing in many 
 cases to pay an additional price for the assurance that 
 their food has never been allowed to become 
 contaminated at any time, irrespective of the fact that 
 it may have been subsequently rendered entirely safe 
 by heating. The demand for bottled water at a high 
 price instead of city water which has been treated 
 chemically in order to render it safe provided it may 
 have been contaminated before treatment, illustrates 
 the same tendency. 
 
 Doubtless the instinct for cleanliness had its origin 
 in a realization that a relation sometimes exists be- 
 tween dirt, insects and disease, but it can be readily 
 appreciated that the esthetic demands of the public, 
 or at least a part of it, have gone far beyond the point 
 where safety alone is involved. 
 
 97 
 
THE AMERICAN HOME DIET, OR 
 
 Tn tlu" main the supervision of tlie manufacture 
 
 and handling- of food by the officials char<4ed with this 
 
 (hit)' must necessarily have safety to health as its 
 
 Object of watchword, rather than a high standard of excellence, 
 
 , '"^* for the "ratification of the esthetic sense of enjoyment 
 
 IiiHpcction ^ • ,- I 1 • 1 1 1 11 11 
 
 ot eatini;" tood winch lias never been allowed to be- 
 come contaminated at any time. It is not easy to 
 draw a line between the reasonable and the unreason- 
 able in resi)ect to this matter. 
 
 A jT;"ood general plan will be to demand extreme 
 care in the manufacture and handling of those foods 
 which are to be eaten in the home without further 
 heat treatment. ]*)read, crackers, pastry, etc., fall 
 into this class, as do also breakfast cereals and milk 
 or cream and butter. 
 
 The protection of cooked meats from dust is so 
 simple and makes for safety in some degree, that vig- 
 ilance in enforcing laws for securing it are warranted. 
 It is much less necessary to demand extreme cleanli- 
 ness in fruits which can be washed and peeled before 
 consumpti(^n, or in vegetables which are to be thor- 
 oughly cooked before serving. 
 
 It is easily i)ossible to cultivate an abnormal stand- 
 
 Somo Are ^^'^^ ^^^ cstlictic demands for cleanliness and attractive- 
 
 Ovor-sonsi- iicss ill food, aiul to cstablisli very expensive standards 
 
 tivo About which many individuals cannot afford. It is un- 
 
 cieaniiness |\),-j i,,|^( ^. iiulecd. for a pcrsou to be so observant and 
 
 critical about food that he or she is unable to enjoy 
 
 food which is prepared in the average public eating 
 
 place under conditions which are acceptable to the 
 
 ordinary individual. Nevertheless a standard which 
 
 demands something beyond mere safety from infec- 
 
 ti(Mi with disease uerms is desirable. 
 
 98 
 
WIIA'I" SHALL WK HAVE Vi)\i IMNNl^R? 
 
 Chapter VI 
 
 SPECIAL CONSIDERATIONS TO BE OB- 
 SERVED IN THE FEEDING OF 
 YOUNG CHILDREN 
 
 'J'he unborn infant is nourished by the substances 
 which circulate in the blood of the mother, although 
 the mother's blood does not mix with that of the child. 
 The nutrition of the child begins with the bej^inning 
 of prenatal life, and the diet of the mother should be "^® 
 such as will insure that her blood carries everythinji;' ,,"j|^. "" 
 which is necessary for the nourishment of her unborn ynborn 
 infant. It should likewise be such that her blood will 
 carry as little as possible of foreign and obnoxious 
 substances which are derived from bacterial de- 
 composition of food in her digestive tract. In the 
 light of all that we now know, this can best be ac- 
 comi)lished by the mother adhering in great measure 
 to a lacto-vegetarian diet, in which green vegetables 
 are abundant. 
 
 The pregnant woman should understand that she 
 should not be over abstemious. Neither should she feel 
 that she should eat more than her appetite calls for. 
 The additional demand on her nutrition at this time 
 is not so great as might ai)pear on first thought. The 
 formation of a seven j)ound baby, about three-fourths 
 of whose weight is water, demands, during a period 
 of nine months but little daily contribution of food 
 material from the mother. The most im])ortant con- 
 sideration is to furnish the fleveloping child with the 
 right kinds of substances for its growth. This is best 
 accomplished by a diet which best promotes the health 
 of the mother. 
 
 Every baby should be nursed by its mother. This 
 is the only natural method of feeding an infant. An 
 eminent pediatritian, Dr. Schlossmann, has aptly 
 
 99 
 
THE AMERICAN HOME DIET, OR 
 
 Every Baby 
 
 Should be 
 
 Nursed 
 
 Diet of 
 
 Mother 
 
 Important 
 
 for Milk 
 
 Production. 
 
 Mortality 
 
 of Babies 
 
 In the 
 
 Philippines 
 
 Nursing 
 
 Mother 
 
 Requires 
 
 the 
 
 Protective 
 
 Foods 
 
 termed bottle feeding "unnatural," and experience 
 amply justifies the use of this harsh word instead of 
 the better-sounding common term "artificial" feed- 
 ing. In 1901 Westergaard presented statistics which 
 show that the mortality of infants fed on cows' milk 
 is from five to ten times greater than among those fed 
 on mothers' milk. 
 
 The character of the diet of the mother is a factor 
 of the greatest importance for the production of an 
 adequate supply of milk of good quality. In the 
 Philippine Islands, among mothers who live on very 
 poor diets largely vegetable, the loss of infants is 
 much higher when they are nursed than when they 
 are fed on cows' milk. Yet in this tropical climate the 
 mortality among "unnaturally" fed babies is much 
 greater than it is among babies fed cows' milk in the 
 United States, because of lack of care in the handling 
 of the milk, and consequent bad bacteriological con- 
 dition. The best diet for the nursing mother is a milk 
 and vegetable diet in which lettuce, spinach, cabbage, 
 Brussels sprouts, chard, collards, turnip greens or 
 other leafy vegetables and fruits are abundant. Meat 
 should be eaten but sparingly, but should be used in 
 cookery to confer palatability on the vegetable foods. 
 
 There is good reason to believe that the common 
 practice of deriving too large a part of the diet from 
 meat, bread, sugar, potatoes, breakfast cereals, peas 
 and beans is in no small measure responsible for the 
 failure of many mothers to produce milk of satis- 
 factory quantity and quality for the nutrition of their 
 infants. There is no hardship in restriction of the 
 intake of meat and increasing the consumption of 
 milk and the green vegetables, and the mother who 
 does so will greatly minimize the danger of a break 
 in the healthy growth of her baby. 
 
 When it is absolutely necessary to feed a baby on 
 something other than the mother's milk the first 
 
 100 
 
WHAT SHALL WE HAVE FOR DINNER? 
 
 A Goat as 
 a Foster 
 Mother 
 
 choice of substitutes is the milk of the goat. Many 
 persons in large cities cannot readily keep a goat for 
 this purpose, but in villages or on farms it is always 
 easy to do so. The goat does not suffer from 
 tuberculosis as does the cow. It has been estimated 
 that at least ten per cent of all dairy cows in the 
 United States are infected with this disease, and it is 
 readily transmitted to a young infant through the 
 milk if it is fed raw. When pasteurized milk is used 
 there is no danger from this source, but pasteurized 
 milk is not so satisfactory for an infant as is raw milk. 
 It is vastly superior to the average raw milk which 
 is sold in cities, however, and should always be 
 selected instead of the latter unless certified milk is 
 procured. 
 
 When a goat is kept for an infant, doubtless the 
 best method of feeding is to apply the child directly to 
 the nipple of the animal and let it suck. In this way 
 it will get its milk free from bacteria. The nipple 
 should be carefully washed with several portions of 
 boiled water; not several times with the same water. 
 If this method is not followed, the goat should be 
 milked immediately before each feeding. The milk- 
 ing should be done directly into the bottle from which Bottle 
 the child is to be fed. The bottle should be washed 
 thoroughly with warm water and soap after use and 
 well rinsed with boiled water. Special care should 
 be taken to keep the nipple clean by forcing warm, 
 soapy water through it. Do not use the same dish 
 mop for washing baby's bottle that is used for the 
 family dishes. Have a special one for this purpose 
 and rinse it free from soapy water after use. Hang 
 it where flies cannot reach it when not in use and do 
 not lay it in the kitchen sink or on the kitchen table. 
 
 After goat's milk, fresh pasteurized milk from the 
 cow forms the best food which is usually available for 
 an infant. If the cost is not prohibitive it is best to 
 
 101 
 
 How to 
 
 Wash 
 
 Baby's 
 
THE AMERICAN HOME DIET, OR 
 
 Use Milk 
 
 from 
 
 Healthy 
 
 Cows In 
 
 Infant 
 
 Feeding 
 
 Keep Baby's 
 
 Milk Cold 
 
 Until 
 
 Feeding 
 
 Time, 
 
 Then Warm 
 
 It. 
 
 Orange 
 
 Juice for 
 
 Infants 
 
 Spinach 
 for Babies. 
 
 purchase certified milk for a baby during the first year 
 and a half of its life. Certified milk is milk which has 
 been obtained from cows which are carefully in- 
 spected at frequent intervals and are known to be 
 free from disease; the standard of cleanliness in the 
 barn is known to be high and the health of the milkers 
 is carefully watched. When cows' milk is fed to an 
 infant it is best to skim off half of the cream. 
 
 It is of the greatest importance to keep baby's 
 milk as cold as possible from the moment it is de- 
 livered at the door until it is used. The most efficient 
 way to do this is to have an ice box in which the ice 
 is kept in a deep pan in which the water from the 
 melting ice accumulates. The bottle of milk sub- 
 merged partly in this water containing a piece of ice 
 will be many degrees colder than it would be in an 
 ordinary refrigerator, even when standing beside 
 the ice. 
 
 When pasteurized milk is employed in infant feed- 
 ing the child should be given a teaspoonful of orange 
 juice daily after it is a month old. The amount should 
 be increased gradually as the child grows older. At 
 three or four months it should have a tablespoonful 
 daily. 
 
 At a meeting of baby specialists in 1917 the sub- 
 ject of feeding green vegetables was thoroughly dis- 
 cussed. The fact was brought out that the practice 
 of giving infants well cooked spinach when their 
 nutritive condition is below normal, has been widely 
 adopted and with excellent results. The fact was 
 emphasized that the spinach should be steamed rather 
 than boiled since it loses less mineral salts in steam- 
 ing. It should never be fed without being rubbed 
 through a sieve to break it up finely and to remove all 
 coarse particles. Feeding spinach may be begun at 
 the age of six months. A tablespoonful a day may be 
 given at this age and the amount may be increased 
 
 102 
 
WHAT SHALL WE HAVE FOR DINNER? 
 
 to double this amount at nine or ten months and to 
 three spoonfuls after the child is a year old. Orange 
 juice should be continued with the spinach. 
 
 The practice of feeding infants sweetened evapor- 
 ated milk has grown enormously during recent years 
 and has done incalculable damage to many thousands. Canned 
 Canned milks are not fit food for infants and should be Milk Not 
 used only when nothing else is available and then for ^^^^^ 
 as short a time as possible. The bones do not develop peg^^ng 
 normally on this food and physical weakness and low 
 vitality in later life is almost sure to result. The 
 death rate of infants is universally admitted to be ab- 
 normally high where they are restricted to canned 
 milk. No expense or trouble should be spared to 
 obtain fresh, raw or pasteurized cow's or fresh goat's 
 milk when nursing is impossible. 
 
 The proper time to wean baby is when it is about 
 a year old. At first it may be given cow's milk from 
 a bottle, but it is not best to allow it to suck a nipple 
 after baby is two years old. Half the feedings should Feeding 
 be given from a bottle at first and the nursing contin- just After 
 ued so as to wean it gradually. The milk which is fed Weaning 
 to a young child should be warmed to body tempera- 
 ture. About three tablespoonfuls of spinach should be 
 continued daily after weaning. One or two table- 
 spoonfuls of thoroughly cooked cereal, slightly salted, 
 should be added to the milk daily and may be given at 
 the times when the spinach is not fed. Baby should 
 be given a piece of crisp toast or zwiebeck to chew 
 once a day. Milk should remain the principal constit- 
 uent of the diet and orange juice should be given 
 regularly. An egg yolk may be given every other day 
 instead of the spinach or the cereal, but one of these 
 should be allowed every day. 
 
 On such a dietary plan an infant which is given 
 boiled water several times a day, and which is allowed 
 sufficient sleep, will nearly always thrive. If it is not 
 
 103 
 
THE AMERICAN HOME DIET, OR 
 
 Let Baby growing, consult a doctor. Many babies are fretful 
 to Sleep because they are handled so much that they do not 
 get enough rest. It is wrong to entertain a baby 
 more than a few minutes at a time. It should be 
 taught from its earliest infancy to remain alone in 
 a quiet room the greater part of the time. 
 
 Do not give baby meat, tea or coffee, or sweet 
 foods. These may not make it ill, but they pervert 
 the appetite for the things which are best for it. Great 
 care should be taken to cultivate during the first few 
 years a liking for wholesome foods. 
 
 After two years baby can be given more cereal, 
 but the diet should consist largely of milk, egg yolk, 
 Fruits for grccn vegetables, toast and crackers. Fruit juices 
 *^^ rh"i? should always form a part of the daily food supply. 
 A little scraped apple, if ripe, may be given occasion- 
 ally, but orange juice or a little ripe banana is better. 
 Tomato juice free from seeds is perfectly safe during 
 the second year and thereafter, but should be given 
 in but small amounts. Berries, either raw or cooked, 
 are not safe foods for children, and fruits which are 
 not thoroughly ripe are dangerous. 
 
 During later childhood children should have about 
 a quart of milk a day, and the rest of the diet should 
 be planned around this necessary staple. They may 
 Always Give eat freely of nearly all the dishes provided for the 
 Children adult members of the family, but the consumption of 
 ^^^ik "^^^^ should be kept down to a very low limit. Care 
 should be exercised not to form an appetite for sweet 
 foods which will interfere with the enjoyment of the 
 natural flavors of ordinary wholesome foods. It is 
 not necessary to deny them an occasional sweet des- 
 sert, and they may well be given candy or sugar, but 
 always in small amounts and with a meal rather than 
 after it. 
 
 104 
 
WHAT SHALL WE HAVE FOR DINNER? 
 
 Children should be trained to like all j^reen vege- 
 tables, and a daily serving of carrots, turnips, rad- 
 ishes or other products of the garden is advisable. 
 Fruit may be offered as a lunch between meals when 
 convenient rather than starchy or sweet foods, be- 
 cause they leave the teeth freer from adhering matter 
 which promotes decay. 
 
 The main principle to be ke])t in mind in the feed- 
 ing of growing children is that they should not be 
 allowed to form the habit of deriving too large a part 
 of their diet from meat, bread, potatoes, sugar and 
 breakfast cereals. This mistake is now being fre- 
 quently made in many otherwise well managed homes 
 and the reports of the physical condition of the school 
 children in many cities reflect its effects. Plain food 
 should be chosen which is not so appetizing or habit- 
 forming as to encourage over eating, but which meets 
 all of the requirements of a well balanced food sup- 
 ply and which will not lead to the development of an 
 unfavorable type of bacterial population in the intes- 
 tine. Constant use of milk of good quality, l)read, 
 potatoes, cereals, fruits and abundant leafy vegetables 
 fulfill these requirements. 
 
 HARD FOODS HELP TO MAKE GOOD 
 TEETH. The importance of furnishing something 
 hard to chew on from early infancy is very great. 
 Toast serves this purpose admirably during the first 
 two years. After that time apples, crackers, hard 
 bread, raw cabbage chopped as fine as possible with a 
 meat chopper, cooked vegetables, lettuce, celery, etc., 
 serve to develop the teeth. Children must be watched 
 to see that they do not swallow their food without 
 chewing. Too many children are allowed to grow up 
 on soft foods. When we chew fibrous foods we exert 
 a pressure of one hundred to two hundred and fifty 
 pounds pressure on the teeth, and this insures a good 
 circulation of blood in the inner part, and is a most 
 
 105 
 
 Cultivate 
 a Liking 
 for Green 
 Vegetables 
 In Children 
 
 A Common 
 Mistake. 
 
 Children 
 Should 
 Have Some 
 Hard Food 
 for the 
 Teeth 
 
THE AMERICAN HOME DIET, OR 
 
 important factor in developing the teeth and jaws. 
 The freedom from decay of the teeth among primi- 
 tive peoples may be in some measure attributable to 
 the necessity for vigorous efforts of the teeth made 
 necessary by the tough meats, hard grains, fibrous 
 fruits and vegetables w^hich furnish their food supply. 
 Of 10,500 school children in England and Scot- 
 land, 86 per cent had decayed teeth. Among 19,725 
 children in northern Germany the percentage show- 
 ing diseased teeth was 96. In a group of 3236 children 
 Prevalence in Philadelphia, between the ages of 7 and 14 years, 
 of Decayed 7^763 decayed permanent teeth were found. In Seat- 
 ^^^ tie, the histories of over 1100 children showed that 
 42.6 per cent which had been nursed at least six 
 months; 42.9 per cent of those which had been nursed 
 less than six months and were then fed cows' milk, 
 and 72.1 per cent of those which were fed in infancy 
 on sweetened condensed milk, had decayed teeth. 
 Similar results have been observed in other places. 
 
 It has been commonly supposed in the past that 
 the chewing of hard foods was solely responsible for 
 the development of good teeth in savage peoples. It 
 does have much to do with it, but all primitive peo- 
 ^^^J-^^h-^^ pies do not have good teeth. Marshall has pointed 
 out that the teeth of meat eaters and of vegetarians 
 are equally liable to decay. It seems that one of the 
 most important factors in producing teeth of poor 
 quality which early become infected, and which is 
 now so common depends on the practice which is 
 now widespread, of deriving too large a portion of 
 the diet from muscle meats, modern milling products 
 of cereal grains, and tubers. Such a diet is deficient 
 in several respects, and the nature of these have been 
 discussed already. According to this view the low 
 vitality and inferiority of the teeth is but one mani- 
 festation among many of poor physical development. 
 Certainly our standards of physical stamina are fairly 
 
 106 
 
 Primitive 
 Peoples 
 
WHAT SHALL WE HAVE FOR DINNER? 
 
 low, as is shown by the large number of young men 
 who pass in every day life as normal, but who were 
 found unfit for military service. Eating soft foods, 
 which give the teeth no exercise; constant presence of 
 pasty starchy deposits on the teeth and faulty selec- 
 tion of food doubtless all combine to produce the 
 serious condition which now prevails. 
 
 Both for children and adults it is of importance 
 that the last article eaten should be of such a nature ./^^l*J^.^!! 
 
 1 1 1 o • 1 • Meal With 
 
 as to cleanse the teeth, bticky pastries, cake and Fruits 
 other carbohydrate foods tend to remain in the fis- 
 sures of the teeth and are not easily removed by the 
 tooth-brush. Carbohydrate residues tend to favor 
 decay more than do meat particles. It would be best 
 to eat a salad, cole slaw, celery, apple or other fibrous 
 food at the end of the meal, since they tend not only 
 to cleanse the teeth but exert a detergent action on 
 dental caries. Acid fruits are doubtless best for this 
 purpose because they stimulate the secretion of a 
 strongly alkaline saliva which coats the teeth and 
 preserves them from being etched by the decomposi- 
 tion products of the food residues which would other- 
 wise remain. 
 
 The idea, which has been fostered by many ad- 
 vertisements of dental creams, that the teeth should 
 be scrubbed with some chemical preparation to re- "That Film' 
 move "that film" is fallacious. The teeth should be On the 
 covered with a film between meals, but it should be Teeth 
 the natural film of a distinctly alkaline saliva. A 
 dental floss should be used to remove particle from 
 between the teeth, and they should be brushed after 
 each meal. There is nothing better for this purpose 
 than a high grade soap and water. The last saliva 
 secreted will then cover the teeth, free from residues, 
 with a film, and preserve them. 
 
 The simple statement is frequently made that 
 candy is bad for the teeth. It can be easily appreci- 
 
 107 
 
THE AMERICAN HOME DIET, OR 
 
 ated from what has been said that the matter cannot 
 be dismissed in this way. Candy is a food as is sugar 
 in any form, and may be taken with advantage if it 
 Sugar and jg done in such a way as not to interfere with the 
 B^dT^"h selection of a proper diet. The abuse of sweets is 
 common and serious. It is as Httle excusable to cul- 
 tivate in children a liking for highly sweetened foods 
 so extreme as to amount to a craving, as it would be 
 to form in them the habit of craving coffee, tea or 
 alcohol. They lose thereby the ability to appreciate 
 the natural flavors of wholesome foods and this mili- 
 tates against their taking a diet which is satisfactory, 
 and this leads to faulty nutrition with all its train of 
 consequences. 
 
 The advice contained in this chapter, insofar as it 
 relates to the preservation of the teeth, can be fol- 
 lowed by the adult members of the family with profit, 
 which will be reaped in a diminished patronage of the 
 dentist, and in deferred adoption of substitute teeth. 
 
 108 
 
WHAT SHALL WE HAVE FOR DINNER? 
 
 PART II 
 
 Remarks on the Menus 
 
 It is best to serve small portions of meat, and then 
 if desired let each member of the family ask for a 
 second helping. This will aid in reducing the con- 
 sumption of meat where the individual is desirous of 
 doing so. 
 
 Observe that ample provision is made for utiliz- 
 ing left-overs in succeeding menus. This ever pres- 
 ent problem can be easily solved. The frequent ap- 
 pearance of cream soups, gravies, salads and scalloped 
 dishes provides the way to introduce these into the 
 succeeding meal in an attractive form. Dry bread 
 is used in the scalloped dishes, puddings or stuffings. 
 Home made ice cream is preferable for children 
 because the wholesomeness of all the ingredients of 
 which it is composed can be counted upon. 
 
 In these menus the word fry has been used in the 
 usual American sense rather than saute. 
 
 These menus have been planned without regard 
 to rigid economy, except in respect to the work re- 
 quired in serving them. None are of such a nature 
 as to require an expenditure of money greater than is 
 usual in the average home, provided the meat con- 
 sumption is kept down as far as is recommended. 
 Good food is not cheap at the present time and food 
 must be one of the principal items in the family 
 budget. The last place to economize is on the food 
 supply when that economy necessitates the consump- 
 tion of a poorly constituted diet. The value of good 
 food can be estimated only in terms of health and 
 efficiency. 
 
 Occasional menus are given which are faulty in 
 one or more respects, and which serve to illustrate the 
 kinds of mistakes which are commonly made in the 
 
 109 
 
THE AMERICAN HOME DIET, OR 
 
 selection of food in many households. These are in- 
 cluded in order to bring home to the attention how 
 easily a simple modification of an unsatisfactory meal 
 may make it of good quality for the maintenance of 
 health. 
 
 It is preferable to use custards, puddings, cream 
 pies or fruit for dessert rather than fruit pies. 
 
 Although receipts have been included for some of 
 the dishes for the convenience of the housewife, there 
 are many details for which she will have to rely on 
 a standard cook book. The few directions given are 
 not expected to take the place of a manual of cook- 
 ery. It is expected that the great majority of women 
 who make use of these menus will possess a consid- 
 erable knowledge of this art. 
 
 Such decisions as the choice of French dressing, 
 boiled dressing or mayonaise dressing, must be left 
 to the individual, and will depend on the family pref- 
 erence. 
 
 In many instances a dislike for milk is not due to 
 an actual sensitization toward the food, but to an 
 aversion resulting from having taken at some time 
 milk which had a bad flavor. The memory of such 
 an experience may persist for a long time. If tainted 
 milk is responsible for the dislike of it as a beverage, 
 it can frequently be taken concealed in cooked foods. 
 
 There are a few persons who are sensitive toward 
 certain foods such as milk, eggs, strawberries, toma- 
 toes, almonds or oatmeal, and are made ill by eating 
 them. These always present a special problem. It 
 has been found possible in some cases to relieve the 
 condition, through the administration by a physician 
 at frequent intervals, of very small doses of the pro- 
 teins of the food which causes illness. They must 
 not be given the offending food. 
 
 The information concerning nutrition contained 
 in the preceding chapters should be possessed by all 
 
 110 
 
WHAT SHALL WE HAVE FOR DINNER? 
 
 the members of the family. Since they will probably 
 not secure this for themselves, the mother should im- 
 part it verbally, as part of the table conversation on 
 suitable occasions. 
 
 In selecting lettuce it is best to buy well formed 
 heads. Rain spatters particles of soil on garden vege- 
 tables, and the inner leaves of lettuce and cabbage 
 are cleaner than the outer ones. The latter may be 
 discarded when these are eaten raw in salads. 
 
 The most suitable foods for consumption in the 
 raw state are the fruits and nuts which are peeled 
 or shelled before being served. Lettuce, cabbage and 
 other green vegetables need to be washed with spe- 
 cial care when they are to be eaten raw, because they 
 have been in contact with the soil. This applies also 
 especially to strawberries, which in many instances 
 have lain in contact with the ground. 
 
 A simple bread and milk supper was once com- 
 mon in rural American homes. It is highly satis- 
 factory from the standpoint of nutrition, and almost 
 eliminates labor in its serving. It is a good policy 
 to serve one occasionally. 
 
 The appetite is not a safe guide in the selection 
 of food. The teachings of science are just as reliable 
 in dictating what we shall eat as they are in the reg- 
 ulation of the composition of formulas in manufactur- 
 ing processes. It is sound practice to prescribe what 
 people shall eat, just as it is to prescribe what med- 
 icines they shall take when ill. If people do not like 
 wholesome foods because of habits formed in early 
 life, they should learn to like them. Some will not 
 listen to advice regarding diet, but wholesome advice 
 should be sweetly given them, so that if they persist 
 in ignoring sound principles, they will do so with 
 their eyes open. 
 
 The proper remedy for increasing plumpness and 
 expanding waistband is not the elimination of starchy 
 
 111 
 
THE AMERICAN HOME DIET, OR 
 
 and fatty foods from the diet, but exercise and re- 
 striction of the appetite, with frequent consultation 
 of the scales. Always take a diet which is physiolog- 
 ically complete, rather than one confined to meat and 
 green vegetables on which one cannot grow fat even 
 when eating to excess. 
 
 The proper feeding of a group of people should 
 not be regarded as simply a menial task, but as a 
 public health enterprise. Successful feeding of the 
 family means the application of modern knowledge 
 to the planning of the diet, and makes it a profession 
 in the field of preventive medicine rather than a busi- 
 ness. 
 
 Ask your city health officer whether the dealer 
 from whom you buy your ice cream uses fresh milk 
 and cream in its manufacture, or whether he uses stale 
 products which have become unfit for marketing in 
 the unfrozen state. Frozen milk and cream, masked 
 with flavoring materials, cannot be judged as to their 
 quality by the sense of taste. Some commercial ice 
 cream is not wholesome, as is shown by an occasional 
 outbreak of food poisoning following its consumption. 
 Your health department should be able to advise you 
 concerning the standards of your dealer. 
 
 If you see at cat sleeping in your grocer's window 
 with a fruit exhibit, tell him he will lose your patron- 
 age if it occurs again. This is the way in which stand- 
 ards are improved. 
 
 It is better to buy wrapped bread when you get 
 it from a wagon, rather than an unwrapped loaf 
 which has been handled by several pairs of hands, 
 and has been exposed to the dust of the street. If 
 you visit the baker's shop this is not necessary. 
 
 Never hesitate to tell your food dealers that you 
 do not like to see flies having access to the foods 
 
 112 
 
WHAT SHALL WE HAVE FOR DINNER? 
 
 which they sell. It helps to promote good health 
 propaganda. If necessary, tell them where flies come 
 from. 
 
 Never allow flies in your kitchen. Remember that 
 flies come from filth, like to visit filth, are carriers 
 of disease, and will contaminate food. 
 
 Always boil the water for the baby, and for all 
 the family when there is a case of typhoid fever in 
 the neighborhood. 
 
 It is better to cultivate the habit of not using sugar 
 on breakfast cereals. 
 
 113 
 
THE AMERICAN HOME DIET, OR 
 
 THE RIGHT AND WRONG KIND 
 
 OF MENUS 
 
 UNSATISFACTORY LUNCHES 
 1. 
 
 Canned Salmon Lemon Fried Potatoes 
 
 Stewed Corn Butter Honey Bread 
 
 2. 
 
 Macaroni and Tomatoes Frankfurters 
 
 Mustard Peas with salt and pepper 
 
 Butter Apple Sauce Tea Bread 
 
 3. 
 
 Baked Potatoes Stewed Tomatoes 
 
 Radishes CofiEee Bread Butter Syrup 
 
 4. 
 
 Hamburger Balls Boiled Rice 
 
 Bread Butter Catsup 
 
 Rhubarb Sauce 
 
 These lunches illustrate a type of menu which is unfortunately 
 fairly common in American homes. They represent the meat, bread 
 and potato type of diet or its equivalent. Both bread and potatoes 
 have similar dietary properties to other seed products such as rice, 
 corn, peas, beans, etc., and the extension of variety in the menu by 
 the addition of these, or by the inclusion of macaroni, spaghetti, 
 sweet potatoes, radishes, turnips, beets or carrots fails to improve 
 the meal to any great extent. They are presented here as examples 
 of typical faulty diets. An understanding of the general principles of 
 the selection of foods on a scientific basis makes it easy to interpret 
 the nature of their faults. They are examples of what not to serve. 
 
 SATISFACTORY LUNCHES 
 1. 
 
 Cream of Corn Soup Saltines 
 
 Salmon Croquettes Butter Potato Cakes 
 
 Baking Powder Biscuits Honey 
 
 2. 
 
 Cream of Pea Soup ' Saltines 
 
 Potato Pufif Frankfurters Mustard 
 
 Milk Apple Sauce 
 
 3. 
 
 Cream of Tomato Soup Croutons 
 
 Scalloped Potatoes Bread Radishes Butter 
 
 French Toast Syrup 
 
 4. 
 
 Creamed Dried Beef Boiled Rice 
 
 Cabbage and Nut Salad Butter 
 
 White Muffins Rhubarb Sauce 
 
 This series of menus for lunches are set in contrast to those 
 above. Probably no one would pronounce them superior to the latter 
 
 114 
 
WHAT SHALL WE HAVE FOR DINNER? 
 
 in palatability or attractiveness, yet they are so constituted as to meet 
 the needs of the body, while the ones opposite will not. There is no 
 appreciable difference in the amount of labor required for their prepa- 
 ration. The menus for the year which are presented in this book 
 are planned to avoid just such mistakes as the housewife is liable to 
 make who does not understand the peculiar properties of the foods 
 she buys, and who relies entirely on the acceptability of the foods 
 which she provides for her family. 
 
 UNSATISFACTORY DINNERS 
 1. 
 
 Corn Beef Hash Boiled Potatoes 
 
 Stewed Tomatoes Bread Butter 
 
 Cofifee Mince Pie 
 
 2. 
 
 Pot Roast Gravy Browned Potatoes 
 
 Buttered Peas and Carrots 
 
 Bread Butter Fruit Gelatin Coffee 
 
 3. 
 Lamb Chops French Fried Potatoes 
 
 Buttered Turnips Boiled Squash 
 
 Bread Butter Coffee 
 
 Apple Dumpling Hard Sauce 
 
 4. 
 _ Hamburger Layer Baked Potatoes 
 
 Fried Onions Dill Pickles 
 
 Bread Butter Coffee 
 
 Gooseberry Pie 
 The above menus illustrate errors which are frequently made in 
 the planning of dinners. They represent the meat, bread and potato 
 type of diet, and are not satisfactory for the promotion of health 
 when adhered to over a considerable period. Fortunately, few adhere 
 regularly to diet which is quite so bad as those described, but meals 
 of this type cannot be regarded as satisfactory even when occasion- 
 ally somewhat improved by the addition of small amounts of the 
 protective foods, milk, and the leafy vegetables. Below is a series of 
 menus which illustrate how simple it is to modify this kind of din- 
 ner so as to make it decidedly more satisfactory for the promotion 
 of health. 
 
 SATISFACTORY DINNERS 
 
 1. 
 
 Corn Beef Hash Creamed Potatoes 
 
 Beet Greens Chili Sauce Bread 
 
 Butter Caramel Custard 
 
 2. 
 
 Pot Roast Gravy Mashed Potatoes 
 
 Creamed Peas Cole Slaw Bread 
 
 Butter Coffee 
 
 Lemon Pie 
 
 3. 
 
 Lamb Chops Creamed Potatoes 
 
 Creamed Turnips Bread Butter 
 
 Cabbage and Nut Salad 
 
 Brown Betty Foamy Sauce 
 
 115 
 
THE AMERICAN HOME DIET, OR 
 
 Hamburger Layer Baked Stuffed Potatoes 
 
 Creamed Onions Bread Butter 
 
 Milk Dill Pickles 
 
 Chocolate Custard 
 
 The above described dinners furnish a leafy vegetable, and in 
 addition there are two dishes in which milk forms an important con- 
 stituent. These additions correct the faults from the dietary stand- 
 point, and make the diet complete. Each meal provides the mate- 
 rials which circulate in the tissues of the body during several hours, 
 and provide them w'ith the wherewithall to grow or to repair them- 
 selves. It is important that each meal shall be planned so as to 
 provide everything that the body needs, and in as nearly the right 
 proportions as possible. The menus in this book comply with the 
 requirements of modern scientific research in the field of nutrition. 
 
 JANUARY 1. NEW YEAR'S DAY 
 
 Breakfast 
 
 Apples 
 
 Oatmeal Sugar — Milk 
 
 Toast Grape Jelly Butter 
 
 Coflfee Cocoa 
 
 Dinner 
 
 Roast Duck Peanut Stuffing 
 
 Mashed Potatoes Giblet Gravy 
 
 Creamed Onions Spiced Peaches 
 
 Bread Butter Olives 
 
 Mince Pie or Pumpkin Pie 
 
 Cofifee Milk 
 
 Supper 
 
 Cream of Tomato Soup Croutons 
 
 Fruit Salad Cheese Crackers 
 
 Tea Assorted Cakes Nuts Chocolate 
 
 JANUARY 2 
 
 Breakfast 
 
 Oranges 
 
 Cream of Wheat > Sugar — Milk 
 
 Bacon or Poached Eggs Buttered Toast 
 
 Coflfee Cocoa 
 
 Lunch 
 
 Creamed Tuna Fish Boiled Rice 
 
 Cabbage Salad 
 Milk Bread Butter 
 
 Dinner 
 
 Salmon Loaf Tomato Sauce 
 
 Baked Potatoes Spinach with Hard Boiled Egg 
 
 Butter Coflfee Bread Mixed Pickles 
 
 Lemon Pie 
 
 116 
 
WHAT SHALL WE HAVE FOR DINNER? 
 
 JANUARY 3 
 
 Breakfast 
 
 Bananas 
 
 Cornmeal Mush with Raisins Milk 
 
 Toast Butter Coffee Cocoa 
 
 Lunch 
 
 Vegetable Soup Saltines 
 
 Scalloped Potatoes Cucumber Pickles 
 
 Bread Butter 
 
 Apple Sauce 
 
 Dinner 
 
 Lamb Chops Mashed Potatoes 
 
 Creamed Peas Currant Jelly 
 
 Milk Bread Coffee Butter 
 
 Apricot Fluff Custard Sauce 
 
 JANUARY 4. (Sunday) 
 Breakfast 
 
 Grapefruit 
 
 Oatmeal Milk 
 
 Toast Butter Waffles Syrup 
 
 Coffee Cocoa 
 
 Dinner 
 
 Roast Lamb Mint Sauce 
 
 Brown Potatoes Celery 
 
 Creamed Carrots Butter Bread 
 
 Vanilla Ice Cream Saltines 
 
 Chocolate Sauce Coffee 
 
 Supper 
 
 Welsh Rarebit on Toast 
 
 Potato Chips Butter Nut Bread 
 
 Chocolate Marshmallows 
 
 JANUARY 5 
 Breakfast 
 
 Stewed Prunes 
 
 Cream of Wheat Sugar — Milk 
 
 Pork Sausages Toast Butter 
 
 Coffee Cocoa 
 
 Lunch 
 
 Cream of Celery Soup Saltines 
 
 Scalloped Corn Pear Salad 
 
 Cucumber Pickles Bread Butter 
 
 Tea 
 
 Dinner 
 
 Roast Lamb Reheated in Gravy 
 
 Mashed Potatoes Spinach 
 
 Cabbage Salad 
 
 Bread Butter Coffee Milk 
 
 Apple Pie Cheese 
 
 117 
 
THE AMERICAN HOME DIET, OR 
 
 Hominy- 
 Bread 
 
 JANUARY 6 
 Breakfast 
 
 Apples 
 
 Buckwheat Cakes 
 Butter 
 
 Coffee 
 
 Sugar — Milk 
 Bacon 
 
 Cocoa 
 
 Lunch 
 
 Cod Fish or Finnan Haddie 
 Butter Potato Cakes 
 
 Plum Conserve 
 
 Dinner 
 Stuffed Beef Heart 
 Butter Glazed Sweet Potatoes 
 
 Creamed Onions 
 Chocolate Custard 
 
 White Sauce 
 
 Mixed Pickles 
 White Muffins 
 
 Gravy 
 
 Bread 
 White Cookies 
 
 Celery 
 
 Oatmeal 
 Butter 
 
 JANUARY 7 
 
 Breakfast 
 Bananas 
 
 Soft Boiled Eggs 
 
 Oyster Stew 
 Scalloped Potatoes 
 Cottage Cheese Salad 
 
 Boiled Tongue 
 
 Baked Potatoes 
 Butter 
 
 Cocoa 
 Lunch 
 
 Butter 
 Dinner 
 
 Bread 
 
 Toast 
 
 Sugar— Milk 
 Coffee 
 
 Saltines 
 
 Corn Bread 
 
 Syrup 
 
 Tomato Sauce 
 Creamed Cabbage 
 
 Milk 
 
 Cherry Pudding with Sauce 
 
 JANUARY 8 
 
 Breakfast 
 
 Baked Apples 
 
 Cornmeal Mush 
 
 Bacon Toast 
 Coffee 
 
 Sugar — Milk 
 Butter 
 Cocoa 
 
 Lunch 
 
 Cream of Tomato Soup 
 
 Macaroni and Cheese 
 Watercress Salad 
 Stewed Peaches 
 
 
 Saltines 
 Bread 
 Butter 
 Cream 
 
 Dinner 
 
 Meat Pie 
 
 Mixed Pickle 
 Butter Coffee 
 Cottage Pudding 
 
 F 
 
 Creamed Carrots 
 Raised Biscuits 
 
 Milk 
 oamy Sauce 
 
 118 
 
 
 
WHAT SHALL WE HAVE FOR DINNER? 
 
 JANUARY 9 
 Breakfast 
 
 Stewed Prunes 
 
 Pettijohns Sugar — Milk 
 
 Butter Toast Orange Marmalade 
 
 Coffee Cocoa 
 
 Lunch 
 
 Cream of Corn Soup Saltines 
 
 Tuna Fish Salad Tea Butter 
 
 Baking Powder Biscuits 
 
 Honey 
 
 Dinner 
 
 Broiled Halibut Creamed Potatoes 
 
 Fried Parsnips Cole Slaw 
 
 Butter Bread Coffee 
 
 Bread Pudding Vanilla Wafers 
 
 JANUARY 10 
 Breakfast 
 
 Bananas 
 
 Oatmeal Sugar — Milk 
 
 Butter Poached Eggs on Toast 
 
 Coffee Cocoa 
 
 Lunch 
 
 Vegetable Soup Saltines 
 
 Lima Beans in Casserole Cucumber Pickles 
 
 Butter Tea Milk Bread 
 
 Baked Apples Cream 
 
 Dinner 
 
 Lamb Chops Mashed Potatoes 
 
 Creamed Turnips Dill Pickles 
 
 Butter Bread 
 
 Caramel Custard Whipped Cream 
 
 JANUARY n. (Sunday) 
 Breakfast 
 
 Oranges 
 
 Cream of Wheat Sugar — Milk 
 
 Syrup Waffles Bacon Butter 
 
 Coffee Cocoa 
 
 Dinner 
 
 Roast Beef Gravy 
 
 Brown Potatoes Spinach 
 
 Asparagus Salad Cranberry Jelly 
 
 Bread Coffee Butter 
 
 Vanilla Ice Cream Saltines 
 
 Supper 
 
 Oyster Stew Saltines 
 
 Salted Peanuts Nut Bread 
 
 Grape Conserve Butter 
 
 White Cake Chocolate 
 
 119 
 
THE AMERICAN HOME DIET, OR 
 
 JANUARY 12 
 
 Breakfast 
 
 Apples 
 
 Oatmeal Sugar — Milk 
 
 Buckwheat Cakes Syrup Butter 
 
 Coffee Cocoa 
 
 Lunch 
 
 Cheese Souffle Baked Potatoes 
 
 Banana and Nut Salad Bread 
 
 Tea Milk Butter 
 
 Dinner 
 
 Roast Beef Reheated in Gravy 
 Mashed Potatoes Creamed Celery 
 
 Butter 
 
 Bread 
 
 Plain Jello with Custard Sauce 
 
 Coffee 
 
 Beet Pickles 
 
 Cream of Wheat 
 Butter 
 
 Butter 
 
 White Muffins 
 
 Meat Loaf 
 Creamed Potatoes 
 
 Celery Hearts 
 Brown Betty 
 
 JANUARY 13 
 
 Breakfast 
 Stewed Prunes 
 
 Toast 
 
 Coffee Cocoa 
 
 Lunch 
 
 Italian Spaghetti 
 
 Waljjorf Salad 
 
 Sugar — Milk 
 Bacon 
 
 Dinner 
 
 Bread 
 Vanilla Sauce 
 
 Milk 
 
 Strawberry Jam 
 
 Gravy 
 Creamed Lima Beans 
 Butter 
 
 Coffee 
 
 Pettijohns 
 Apple Jelly 
 
 Butter 
 
 JANUARY 14 
 Breakfast 
 
 Bananas 
 
 Sugar — Milk 
 
 Butter 
 
 Jelly 
 
 Toast 
 
 Coffee Cocoa 
 
 Lunch 
 
 Fish Chowder 
 
 Cottage Cheese Salad 
 
 Apple Sauce 
 
 Popovers 
 
 Dinner 
 
 Reheated Meat Loaf Tomato Sauce Hash Brown Potatoes 
 
 Brussel Sprouts Cole Slaw 
 
 Bread Butter Milk Coffee 
 
 Caramel Pie or Mince Pie 
 
 120 
 
WHAT SHALL WE HAVE FOR DINNER? 
 
 Oatmeal 
 
 JANUARY 15 
 
 Breakfast 
 
 Oranges 
 
 Butter 
 
 Coffee 
 
 Toast 
 
 Lunch 
 
 Sugar — Milk 
 Rhubarb Conserve 
 
 Cocoa 
 
 Cream of Pea Soup 
 Scalloped Corn 
 
 Pineapple Sauce 
 
 Bread 
 Tea 
 
 
 
 Croutons 
 Butter 
 Milk 
 
 Dinner 
 
 Broiled Ham 
 
 Boiled Potatoes Celery 
 Butter Bread 
 Sliced Bananas 
 
 
 C 
 
 Milk Gravy 
 reamed Carrots 
 
 Coffee 
 Cream 
 
 
 JANUARY 
 
 16 
 
 
 
 
 Breakfast 
 
 
 
 
 
 Apples 
 
 
 
 
 Cornmeal Mush 
 
 Scrambled Eggs 
 Butter Toast 
 
 Cocoa 
 
 Sugar — Milk 
 Bacon 
 
 Coffee 
 
 Lunch 
 
 Creamed Tuna Fish Boiled Sweet Potatoes 
 
 Cabbage and Nut Salad 
 
 Butter 
 
 Cherry Sauce 
 
 Dinner 
 
 Broiled Trout 
 
 Mashed Potatoes 
 Butter Lettuce Salad 
 
 Cranberry Pie 
 
 Bread 
 
 Lemon Sauce 
 Creamed Onions 
 
 Bread 
 Coffee 
 
 Oatmeal 
 
 Butter 
 
 Coffee 
 
 JANUARY 17 
 Breakfast 
 
 Stewed Prunes 
 
 Toast 
 Lunch 
 
 Bread 
 
 Cocoa 
 
 Sugar — Milk 
 
 Apple Jelly 
 
 Cream of Potato Soup Saltines 
 
 Waldorf Salad Bread Orange Marmalade 
 
 Butter Milk 
 
 Dinner 
 
 Lamb Stew with Dumplings 
 
 Mashed Potatoes Boiled Cabbage with Dressing 
 
 Tomato Relish Bread Butter 
 
 Banana Custard or Bread Pudding 
 
 121 
 
THE AMERICAN HOME DIET, OR 
 
 JANUARY 18. (Sunday) 
 
 Breakfast 
 
 Baked Apples 
 
 Cream of Wheat Sugar — Milk 
 
 Griddle Cakes Bacon Butter 
 
 Coffee Cocoa 
 
 Dinner 
 
 Fricassee of Chicken Mashed Potatoes 
 
 Creamed Peas Celery 
 
 Butter Cranberry Sauce Bread 
 
 Vanilla Ice Cream Saltines 
 
 Coffee 
 
 Supper 
 
 Shrimp or Salmon Salad 
 
 Potato Chips Salted Peanuts 
 
 Butter Bread Chocolate Cookies 
 
 Milk 
 Sliced Oranges with Cocoanut 
 
 JANUARY 19 
 
 Breakfast 
 
 Bananas 
 
 Pettijohns Sugar — Milk 
 
 Soft Boiled Eggs Bread 
 
 Coffee Cocoa Butter 
 
 Lunch 
 
 Vegetable Soup Saltines 
 
 Baked Beans Catsup Bread Butter 
 
 Cabbage and Apple Salad 
 
 Milk 
 
 Dinner 
 
 Creamed Chicken Baked Potatoes 
 
 Creamed Celery Bread 
 
 Butter Lettuce and Pea Salad 
 
 Vanilla Wafers Pineapple Whip Cream 
 
 Coffee 
 
 JANUARY 20 
 Breakfast 
 
 Stewed Prunes 
 
 Oatmeal Sugar — Milk 
 
 Toast Bacon or Sausage 
 
 Coffee Cocoa Butter 
 
 Lunch 
 
 Chicken Soup with Rice Saltines 
 
 Egg, Olive and Potato Salad 
 
 Bread Milk Butter 
 
 Dinner 
 
 Boiled Tongue Tomato Sauce 
 
 Creamed Potatoes Creamed Carrots 
 
 Butter Asparagus Salad Bread 
 
 Grapefruit Coffee 
 
 132 
 
WHAT SHALL WE HAVE FOR DINNER? 
 
 
 JANUARY 21 
 Breakfast 
 
 
 Apple Sauce 
 Cornmeal Mush with Raisins' 
 Milk Toast 
 Butter Waffles Syrup 
 
 Coffee 
 
 Cocoa 
 
 Lunch 
 
 Cream of Tomato Soup 
 Scalloped Potatoes 
 
 Pineapple and Celery Salad 
 Tea Milk 
 
 Croiitons 
 
 Bread 
 
 Butter 
 
 Dinner 
 
 Fried Oysters 
 Potato Chips 
 
 Creamed Lima Beans 
 Bread Butter 
 
 Lemon Pie 
 
 Catsup 
 Spinach with Egg 
 
 Milk 
 
 
 JANUARY 22 
 
 
 
 Breakfast 
 
 
 Cream of Wheat 
 Milk Toast 
 
 Oranges 
 
 Coflfee 
 Lunch 
 
 Sugar — Milk 
 
 Cocoa 
 
 Creamed Dried Beef 
 Lettuce Salad 
 
 Baked Potatoes 
 Bread 
 
 Butter 
 
 Baked Apple Stuflfed with Raisins 
 
 Tea Cream 
 
 Dinner 
 
 Broiled Steak Mashed Potatoes 
 
 Creamed Asparagus Bread 
 
 Butter Cole Slaw Coflfee 
 
 Fruit Jello Whipped Cream 
 
 JANUARY 23 
 
 Breakfast 
 
 Bananas 
 
 Oatmeal 
 Butter 
 
 Oyster Stew 
 White Muffins 
 
 Bacon or Scrambled Eggs 
 
 Toast Coffee 
 
 Lunch 
 
 Banana and Nut Salad 
 
 Honey 
 
 Milk 
 
 Sugar — Milk 
 
 Cocoa 
 
 Saltines 
 
 Butter 
 
 Dinner 
 
 Salmon Loaf Creamed Potatoes 
 
 Creamed Onions or Brussel Sprouts 
 
 Celery Bread Butter 
 
 Bread Pudding 
 
 Coffee 
 
 123 
 
THE AMERICAN HOME DIET, OR 
 
 JANUARY 24 
 Breakfast 
 
 Stewed Prunes 
 
 Pettijohns Sugar — Milk 
 
 Butter Buckwheat Cakes ' Syrup 
 
 Coffee Cocoa 
 
 Lunch 
 
 Corn Chowder Cabbage and Celery Salad 
 
 Bread Butter 
 
 Canned Peaches Cream 
 
 Dinner 
 
 Broiled Ham and Eggs 
 
 Mashed Potatoes Butter Bread 
 
 Buttered Beets Milk 
 
 Date Pudding Whipped Cream 
 
 JANUARY 25. (Sunday) 
 
 Breakfast 
 
 Baked Apples 
 
 Cream of Wheat Sugar — Milk 
 
 Wafifles Coffee Cocoa 
 
 Syrup Butter 
 
 Dinner 
 
 Roast Pork Mashed Potatoes 
 
 Sauerkraut Cranberry Jelly 
 
 Celery Bread Butter 
 
 Lemon Sherbet Saltines Coffee 
 
 Supper 
 
 Welsh Rarebit on Toast 
 
 Olives Mixed Nuts 
 
 Spiced Cake Chocolate 
 
 JANUARY 26 
 Breakfast 
 
 Bananas 
 
 Pettijohns Sugar — Milk 
 
 Butter Toast Grape Conserve 
 
 Coffee Cocoa 
 
 Lunch 
 
 Cream of Celery Soup Saltines 
 
 Hash Brown Potatoes Bread 
 
 Frankfurters Mustard Butter 
 
 Cherry Sauce 
 
 Dinner 
 
 Cold Roast Pork Mashed Potatoes 
 
 Creamed Carrots Spinach with Bacon 
 
 Tomato Relish Bread Butter 
 
 Mince Pie or Tapioca Custard 
 
 Milk Coffee 
 
 124 
 
WHAT SHALL WE HAVE FOR DINNER? 
 
 Oatmeal 
 
 Coffee 
 
 JANUARY 27 
 Breakfast 
 
 Stewed Apricots 
 
 Poached Eggs on Toast 
 
 Sugar — Milk 
 
 Fish Chowder 
 Bread 
 
 Cocoa 
 Limch 
 
 Waldorf Salad 
 Butter 
 
 Dinner 
 
 Stuffed Beef Heart 
 Creamed Cabbage 
 
 Cucumber Pickles 
 Chocolate Pie 
 
 Butter 
 
 Italian Spaghetti 
 
 Milk 
 
 Mashed Potatoes 
 
 Bread 
 
 Butter 
 
 Coffee 
 
 Oatmeal 
 
 Butter 
 
 Toast 
 
 JANUARY 28 
 Breakfast 
 
 Apples 
 
 Waffles 
 Coffee 
 
 Lunch 
 
 Sugar — Milk 
 
 Pork Sausage 
 Cocoa 
 
 Croiitons 
 Glazed Swejet Potatoes 
 Milk 
 
 Cream of Tomato Soup 
 White Muffins 
 
 Butter Stewed Prunes 
 
 Dinner 
 
 Pork Tenderloin Milk Gravy 
 
 Mashed Potatoes Creamed Turnips 
 
 Pear Salad Bread Butter 
 
 Cherry Pudding with Sauce 
 
 Butter 
 
 Cream of Wheat 
 Bread 
 
 JANUARY 29 
 Breakfast 
 
 Oranges 
 
 Bacon 
 Coffee 
 
 Creamed Tuna Fish 
 Cottage Cheese Salad 
 
 Tea 
 
 Meat Pie 
 
 Creamed Peas 
 Bread Butter 
 
 Cottage Pudding 
 
 Sugar — Milk 
 
 Potato Cakes 
 Cocoa 
 
 Lunch 
 
 Baked Potatoes 
 Butter Bread 
 
 Pear Sauce 
 
 Dinner 
 
 125 
 
 Spinach 
 Celery 
 Coffee Milk 
 
 Foamy Sauce 
 
THE AMERICAN HOME DIET, OR 
 
 
 JANUARY 30 
 
 
 
 Breakfast 
 
 
 Pettijohns 
 
 Bananas 
 
 Sugar — Milk 
 
 Toast 
 
 Strawberry Jam 
 
 Butter 
 
 Coffee 
 
 Lunch 
 
 Cocoa 
 
 Cream of Pea Soup 
 
 
 Saltines 
 
 Ham Omelet 
 
 
 Hash Brown Potatoes 
 
 Butter 
 
 Bread 
 Dinner 
 
 Apple Sauce 
 
 Lamb Chops 
 
 
 Mashed Potatoes 
 
 Creamed Cabt 
 
 »age 
 
 Dill Pickles 
 
 Bread Coffe 
 
 e 
 
 Butter Milk 
 
 Apricot Sherbet Oatmeal Cookies 
 
 Brown Betty 
 
 JANUARY 31 
 
 Breakfast 
 
 Baked Apples 
 
 Hard Sauce 
 
 Oatmeal 
 
 
 Sugar — Milk 
 
 Soft Boiled Eggs 
 
 
 Toast 
 
 Butter 
 
 Coffee 
 Lunch 
 
 Cocoa 
 
 Cream of Corn Soup 
 
 Saltines 
 
 Scalloped Potatoes 
 
 
 Cole Slaw 
 
 Butter 
 
 Baked Bananas 
 Dinner 
 
 Bread 
 
 Corn Beef Boile 
 
 d Potatoes 
 
 Carrots and Cabbage 
 
 Bread Butter 
 
 Chili Sauce 
 Lemon Pie 
 
 Coffee Milk 
 
 FEBRUARY 1. (Sunday) 
 Dinner 
 
 Roast Chicken Giblet Gravy 
 
 Mashed Potatoes Stuffing 
 
 Creamed Cauliflower Bread 
 
 Butter Celery Coffee Milk 
 
 Butter 
 
 Vanilla Ice Cream 
 Oyster Stew 
 Devil's Fruit Cake 
 
 Supper 
 
 Nut Bread 
 
 Saltines 
 
 Crackers 
 
 Apple Jelly 
 Chocolate 
 
 FEBRUARY 2 
 Lunch 
 
 Cream of Celery Soup Saltines 
 
 Corn Beef Hash Waldorf Salad 
 
 Bread Butter Milk 
 
 Dinner 
 
 Creamed Chicken in Pastry Cases 
 
 Mashed Potatoes Creamed Peas 
 
 Butter Cottage Cheese Salad Bread 
 
 Custard Pie Coffee 
 
 126 
 
WHAT SHALL WE HAVE FOR DINNER? 
 
 FEBRUARY 3 
 
 Lunch 
 
 Lima Beans in Casserole 
 
 Grapefruit and Celery Salad 
 
 Butter 
 
 Liver and Bacon 
 Butter 
 
 Cole Slaw 
 Pineapple Sponge 
 
 White Muffins 
 Dinner 
 
 Spiced Peaches 
 Tea 
 
 Baked Potatoes 
 Creamed Carrots 
 Bread 
 Whipped Cream 
 
 FEBRUARY 4 
 
 Lunch 
 Cream of Tomato Soup 
 
 Scalloped Potatoes 
 Bread 
 Carrot Marmalade 
 
 Asparagus on Toast 
 Raised Biscuits 
 
 Dinner 
 
 Meat Pie 
 Spinach 
 
 Croutons 
 Pea and Carrot Salad 
 Butter 
 
 Milk 
 
 Butter 
 
 Banana and Nut SalaJ 
 Orange Custard 
 Coffee 
 
 Creamed Dried Beef 
 Baking Powder Biscuits 
 
 Boiled Tongue 
 Mashed Potatoes 
 Bread 
 Chocolate Souffle 
 
 FEBRUARY 5 
 Lunch 
 
 Lettuce Salad 
 Butter 
 
 Dinner 
 
 Boiled Rice 
 
 Honey 
 
 Tomato Sauce 
 
 Creamed Onions 
 Butter 
 
 Cream 
 
 FEBRUARY 6 
 Lunch 
 
 Cream of Potato Soup 
 Cheese Souffle 
 Butter Apple Sauce 
 
 Saltines 
 Green Onions 
 
 Bread Tea 
 
 Dinner 
 
 Broiled Halibut Lemon Sauce 
 
 Glazed Sweet Potato.es Mixed Pickles 
 
 Creamed Cabbage Bread Butter 
 
 Creamed Rice with Dates 
 
 Raisin and Cranberry Pie 
 127 
 
 Cheese 
 
THE AMERICAN HOME DIET, OR 
 
 FEBRUARY 7 
 
 Lunch 
 
 Vegetable Soup Saltines 
 
 Baked Beans Catsup Cole Slaw 
 
 Bread Butter Milk Tea 
 
 Dinner 
 
 Cold Tongue Creamed Potatoes 
 
 Spinach with Bacon Stewed Tomatoes 
 
 Butter Bread Coffee Spiced Currants 
 
 Caramel Custard Cream 
 
 FEBRUARY 8 (Sunday) 
 
 Dinner 
 
 Roast Lamb Brown Potatoes 
 
 Creamed Celery Gravy 
 
 Waldorf Salad Currant Jelly 
 
 Coffee Butter Milk Bread 
 
 Chocolate Ice Cream Sugar Cookies 
 
 Supper 
 
 Welsh Rarebit on Toast 
 
 Grapefruit and Celery Salad 
 
 Bread Butter Orange Marmalade 
 
 Chocolate Apples 
 
 FEBRUARY 9 
 
 Lunch 
 
 Scalloped Corn Italian Spaghetti 
 
 Cabbage and Nut Salad Butter Bread Milk 
 
 Canned Peaches Cream 
 
 Dinner 
 
 Roast Lamb Reheated in Gravy 
 
 Mashed Potatoes Creamed Carrots 
 
 Lettuce Salad Bread Butter 
 
 Apple Pie Cheese 
 
 FEBRUARY 10 
 Lunch 
 
 Oyster Stew Saltines 
 
 Scalloped Apples Cottage Cheese Salad 
 
 Syrup Cornmeal Muffins Butter 
 
 Dinner 
 
 Meat Loaf Tomato Sauce 
 
 Creamed Potatoes Boiled Cabbage with Dressing 
 
 Bread Butter 
 
 Chocolate Custard Cream 
 
 128 
 
WHAT SHALL WE HAVE FOR DINNER? 
 
 FEBRUARY 11 
 Lunch 
 
 Creamed Codfish 
 Celery Bread 
 
 Sliced Oranges and Cocoanut 
 
 Baked Potatoes 
 Tea Butter 
 
 Oatmeal Cookies 
 
 Dinner 
 
 Rice and Left-over Meat in Casserole 
 
 Glazed Sweet Potatoes Creamed Parsnipj 
 
 Cabbage and Nut Salad Bread Butter Milk 
 
 Cottage Pudding Foamy Sauce 
 
 
 Coffee 
 
 FEBRUARY 12 
 
 
 
 Lunch 
 
 
 
 Cream of Celery Soup 
 
 Macaroni and Cheese 
 
 
 Saltines 
 
 Green Onions 
 Stewed Raisins 
 Bread 
 
 
 Cream 
 
 Butter 
 
 Dinner 
 
 
 
 Lamb Stew with Dumplin 
 Dill Pickles 
 Buttered Beets 
 
 Bread Butter 
 
 Cherry Pudding with Sai 
 
 igs 
 jce 
 
 Creamed Turnips 
 Milk 
 
 FEBRUARY 13 
 
 
 
 Lunch 
 
 
 
 Fish Chowder 
 
 
 
 Beet and Cabbage Salad 
 
 Baking Powder Biscuits 
 
 Butter 
 
 Honey 
 
 Salmon Loaf 
 Bread 
 
 Dinner 
 
 Spinach with Egg 
 
 Coffee 
 
 Grapefruit 
 
 Creamed Potatoes 
 Butter 
 
 Vegetable Soup 
 
 FEBRUARY 14 
 Lunch 
 
 Creamed Salmon on Toast 
 Baked Apple 
 
 Dinner 
 
 Lamb Chops 
 
 Creamed Peas 
 Butter 
 
 Saltines 
 
 Cream 
 
 Mashed Potatoes 
 Celery 
 
 Milk 
 
 Orange Salad 
 
 Raised Biscuits 
 
 139 
 
THE AMERICAN HOME DIET, OR 
 
 FEBRUARY 15 (Sunday) 
 
 Dinner 
 
 Fricassee of Chicken Mashed Potatoes or Boiled Rice 
 
 Creamed Cauliflower Brussel Sprouts 
 
 Bread Butter 
 
 Apricot Sherbet 
 
 Oyster Stew 
 
 Sandwiches — Peanut Butter 
 Chocolate 
 
 or 
 Supper 
 
 Saltines 
 
 Milk Coffee 
 
 Cranberry Pie 
 
 Pimento Cheese 
 Sponge Cake 
 
 Olives 
 
 FEBRUARY 16 
 
 Lunch 
 
 Chicken Soup with Rice 
 Vegetable Salad (leftovers) 
 Butter White Muffins 
 
 Dinner 
 
 Saltines 
 Creamed Lima Beans 
 Cranberry Sauce 
 
 Liver and Bacon 
 
 Creamed Carrots 
 Bread 
 
 Fruit Jello 
 
 Glazed Sweet Potatoes 
 Cabbage Salad 
 
 Butter 
 Custard Sauce 
 
 FEBRUARY 17 
 Lunch 
 
 Creamed Dried Beef 
 Waldorf Salad Bread 
 
 Orange Marmalade 
 
 Dinner 
 
 Baked Potatoes 
 Milk 
 
 Butter 
 
 Baked Stuffed Heart 
 Creamed Onions 
 Bread 
 Date Pudding 
 
 Mashed Potatoes 
 Lettuce 
 Butter 
 Whipped Cream 
 
 Salad 
 
 FEBRUARY 18 
 
 
 
 Lunch 
 
 
 
 Cream of Tomato Soup 
 Stuffed Egg Salad 
 Bread 
 
 Pineapple Sauce 
 
 Croutons 
 
 Scalloped 
 
 Butter 
 
 Corn 
 
 Dinner 
 
 
 
 Ramburger Layer 
 Spinach with Bacon 
 
 Bread Butter 
 Cherry Pie' 
 
 Creamed Potatoes 
 Cole 
 Coffee 
 Cheese 
 
 Slaw 
 
 130 
 
WHAT SHALL WE HAVE FOR DINNER? 
 
 FEBRUARY 19 
 
 Lunch 
 
 Cream of Potato Soup 
 Rice Souffle 
 
 Banana Fritters 
 Bread 
 
 Dinner 
 
 Baked Ham Mashed Potatoes 
 
 Creamed Parsnips Cabbage and Nut Salad 
 
 Bread 
 
 Butter 
 Lemon Pie 
 
 Saltines 
 Watercress Salad 
 Sauce 
 
 Butter 
 
 Milk 
 
 FEBRUARY 20 
 
 Lunch 
 Creamed Tuna Fish 
 Apple and Raisin Salad 
 
 Strawberry Jam 
 
 Dinner 
 
 Baked Stuffed Haddock 
 Mashed Potatoes 
 
 Pickled Pears Butter 
 
 Orange Custard 
 
 Boiled Rice 
 Baking Powder Biscuits 
 Butter 
 
 Egg Sauce 
 
 Creamed Peas 
 Bread 
 
 FEBRUARY 21 
 
 Lunch 
 
 Cream of Pea Soup Croutons 
 
 Hash Brown Potatoes 
 White Muffins 
 
 Canned Peaches Cream 
 
 Dinner 
 
 Cold Ham 
 
 Baked Squash 
 Banana and Nut Salad Bread 
 
 Rice Pudding with Dates 
 
 Butter 
 
 Creamed Potatoes 
 Catsup 
 Butter Coffee 
 
 Cream 
 
 FEBRUARY 22 (Sunday) 
 
 Roast Veal Brown Potatoes 
 
 Creamed Cauliflower Creamed Onions 
 
 Celery Olives Bread Butter 
 
 Washington Cream Pie 
 
 Coffee 
 
 Canned Salmon 
 Butter 
 
 Supper 
 
 Grapefruit and Celery Salad 
 Nut Bread 
 
 131 
 
 Lemon 
 Chocolate 
 
THE AMERICAN HOME DIET. OR 
 
 FEBRUARY 23 
 Lunch 
 
 Vegetable Soup Saltines 
 
 Baked Beans Catsup Cole Slaw 
 
 Bread Butter Milk Canned Peaches 
 
 Dinner 
 
 Veal Croquettes Potato Puff 
 
 Creamed Carrots Cucumber Pickles 
 
 Bread Butter Coffee Milk 
 
 Banana Cream Pie 
 
 FEBRUARY 24 
 Lunch 
 
 Waldorf Salad Italian Spaghetti 
 
 Graham Muffins Cuijant Jelly 
 
 Milk Butter 
 
 Dinner 
 
 Pork Tenderloin Mashed Potatoes 
 
 Creamed Turnips Scalloped Apples 
 
 Bread Butter Tapioca Custard 
 
 FEBRUARY 25 
 Lunch 
 
 Cream of Corn Soup 
 
 Egg, 
 Bread 
 
 Olive 
 Crati 
 
 and Potato 
 iberry Sauce 
 
 Saltines 
 Salad 
 
 Butter 
 
 
 
 Dinner 
 
 
 
 Boiled Tongue 
 Baked Potatoes 
 
 Cole Slaw 
 Coffee 
 
 Caramel Pie 
 
 
 Bread 
 or B 
 
 read 
 
 Tomato Sauce 
 
 Spinach with Egg 
 
 Butter 
 
 Milk 
 Pudding 
 
 FEBRUARY 26 
 Lunch 
 
 Scalloped Oysters Apple and Raisin Salad 
 
 Bread Doughnuts Butter Coffee 
 
 Dinner 
 
 Cold Tongue Creamed Potatoes 
 
 Buttered Beets Tomato Sauce Asparagus Salad 
 
 Bread Butter 
 
 Brown Betty Hard Sauce 
 
 FEBRUARY 27 
 Lunch 
 
 Fish Chowder Macaroni and Peanut Butter 
 
 Cornmeal Muffins Syrup 
 
 Butter Tea Milk 
 
 Dinner 
 
 Salmon Loaf or Roast Pork Mashed Potatoes 
 
 Sauer Kraut Creamed Onions 
 
 Bread Butter Coffee 
 
 Grapefruit 
 
 132 
 
WHAT SHALL WE HAVE FOR DINNER? 
 
 FEBRUARY 28 
 Lunch 
 
 Creamed Dried Beef 
 
 Raisin Bread 
 Banana and Nut Salad 
 
 Cold Roast Pork 
 
 Creamed Peas 
 Cole Slaw 
 Prune Whip 
 
 Butter 
 
 Boiled Rice 
 Milk 
 
 Dinner 
 
 or Salmon Croquettes 
 
 Boiled Sweet Potatoes 
 Bread Butter 
 
 Custard Sauce 
 
 
 
 MARCH 1. (Sunday) 
 
 
 
 
 
 Breakfast 
 
 
 
 Cream of Wheat 
 
 Waffles 
 Syrup 
 
 
 Oranges 
 
 Bacon 
 Coffee 
 
 Dinner 
 
 
 Sugar — Milk 
 Butter 
 
 Cocoa 
 
 Roast Beef 
 Creamed Turnips 
 
 Spiced Peach( 
 Vanilla 
 
 ;s 
 Ice 
 
 Gravy 
 
 Bread 
 : Cream 
 
 B 
 
 rown Potatoes 
 Creamed Asparagus 
 
 Butter 
 Saltines 
 
 Supper 
 
 Welsh Rarebit on Toast 
 Salted Peanuts Chocolate 
 
 Layer Cake 
 
 Oatmeal 
 
 Poached Eggs 
 Coffee 
 
 MARCH 2 
 Breakfast 
 
 Stewed Prunes 
 
 Toast 
 
 Cream of Asparagus Soup 
 
 Baked Beans 
 Waldorf Salad 
 
 Lunch 
 
 Butter 
 Bread 
 
 Dinner 
 
 Reheated Roast Beef 
 
 Gravy Creamed Onions 
 
 Butter Bread 
 
 Raisin Pie 
 
 133 
 
 Sugar — Milk 
 Butter 
 
 Cocoa 
 
 Saltines 
 Catsup 
 
 Milk 
 
 Mashed Potatoes 
 Pepper Relish 
 
 Coffee 
 Cheese 
 
THE AMERICAN HOME DIET, OR 
 
 MARCH 3 
 
 Breakfast 
 
 Apple Sauce 
 Pettijohns 
 Butter Toast 
 
 Coffee 
 
 Lunch 
 
 Macaroni and Cheese 
 Butter White Muffins 
 
 Pineapple Sauce 
 
 Broiled Ham 
 Buttered Beets 
 
 Bread 
 Caramel Custard 
 
 Dinner 
 
 Sugar — Milk 
 Orange Marmalade 
 Toast 
 
 Cole Slaw 
 
 Tea 
 
 Creamed Potatoes 
 
 Spinach 
 Butter 
 
 Cream 
 
 Cream of Wheat 
 Butter 
 
 Coffee 
 
 Vegetable Soup 
 Glazed Sweet Potatoes 
 Butter 
 
 MARCH 4 
 Breakfast 
 
 Bananas 
 
 Griddle Cakes 
 Lunch 
 
 Sugar — Milk 
 Syrup 
 
 Cocoa 
 
 Saltines 
 
 Milk 
 Banana and Nut Salad 
 
 Bread 
 
 Dinner 
 
 Rice and Meat (leftover) in Casserole 
 Creamed Carrots Cucumber Pickles 
 
 Butter 
 
 Raised Biscuits 
 Cherry Pudding 
 
 Strawberry Jam 
 Sauce 
 
 
 
 
 MARCH 5 
 
 
 
 
 Breakfast 
 
 Oatmeal 
 
 Bacor 
 
 I or Scran: 
 Coffee 
 
 ibled 
 
 Stewed Prunes 
 
 Eggs 
 
 Cocoa 
 
 Lunch 
 
 Creamed Dried Beef 
 Pickled Pears 
 Butter 
 
 Breaded Veal Cutlets 
 
 Creamed Cabbage 
 Bread 
 
 Sugar — Milk 
 Toast 
 
 Butter 
 
 Baked Potatoes 
 Baking Powder Biscuits 
 Honey Milk 
 
 Dinner 
 
 Mashed Potatoes 
 Dill Pickles 
 Butter Bread Pudding 
 
 134 
 
WHAT SHALL WE HAVE FOR DINNER? 
 
 Pettijohns 
 Toast 
 
 Butter 
 
 MARCH 6 
 
 Breakfast 
 
 Apples 
 
 Coffee 
 Lunch 
 
 Sugar — Milk 
 Potato Cakes 
 
 Cocoa 
 
 Creamed Tuna Fish 
 Grapefruit and Celery Salad 
 Tea 
 
 Bread 
 
 Dinner 
 
 Broiled Halibut 
 
 Spinach with 
 Bread 
 
 Egg 
 
 Butter 
 Lemon Pie 
 
 MARCH 7 
 Breakfast 
 
 Oatmeal 
 Cocoa Omelet 
 
 Bananas 
 Toast 
 
 
 
 Lunch 
 
 Cream of Potato Soup 
 Italian Spaghetti 
 
 Baked Apples 
 
 Bread 
 
 Meat Loaf 
 Creamed Onions 
 Bread 
 
 Brown Betty 
 
 Dinner 
 
 Gravy 
 
 Butter 
 
 Boiled Rice 
 Milk 
 
 Butter 
 
 Creamed Potatoes 
 Chili Sauce 
 Coffee 
 
 Sugar — Milk 
 Coffee Butter 
 
 Saltines 
 
 Cream 
 
 Butter 
 
 Mashed Potatoes 
 
 Cole Slaw 
 Milk 
 Hard Sauce 
 
 Cornmeal Mush 
 Butter Waffles 
 
 Roast Chicken 
 Creamed Carrots 
 
 Spiced Peaches 
 Fruit Jello 
 
 MARCH 8. (Sunday) 
 Breakfast 
 Grapefruit 
 
 Syrup 
 Dinner 
 
 Stuffing 
 
 Bread 
 
 Oyster Stew 
 Nut Bread 
 
 Sugar — Milk 
 Coffee Cocoa 
 
 Giblet Gravy 
 Mashed Potatoes 
 Butter 
 Whipped Cream 
 
 Supper 
 
 Egg, Olive and Potato Salad 
 
 Butter 
 
 Marshmallows 
 
 135 
 
 Crackers 
 
 Chocolate 
 
THE AMERICAN HOME DIET, OR 
 
 MARCH 9 
 Breakfast 
 
 Bananas 
 
 Pettijohns 
 Soft Boiled Eggs 
 
 Coffee 
 
 Scalloped Potatoes 
 . Butter 
 
 Toast 
 Lunch 
 Cottage Cheese Salad 
 Banana Fritters Sauce 
 
 Sugar — Milk 
 
 Butter 
 
 Cocoa 
 
 Cucumber Pickles 
 Bread 
 
 Creamed Chicken 
 Spinach with Bacon 
 Bread 
 Date Pudding 
 
 Dinner 
 
 Butter 
 
 Baked Stuffed Potatoes 
 
 String Bean Salad 
 Coffee 
 Whipped Cream 
 
 Oatmeal 
 Bacon Butter 
 
 MARCH 10 
 Breakfast 
 
 Stewed Prunes 
 
 Toast 
 Lunch 
 
 Sugar — Milk 
 Coffee Cocoa 
 
 Chicken Soup with Noodles 
 Creamed Peas on Toast 
 
 Grapefruit and Celery Salad 
 Bread Tea Milk 
 
 Saltines 
 
 Butter 
 Wafers 
 
 Boiled Tongue 
 Mashed Potatoes 
 Cole Slaw 
 
 Cup Cake 
 
 Dinner 
 
 Bread 
 
 Tomato Sauce 
 
 Creamed Carrots 
 Butter 
 Foamy Sauce 
 
 MARCH 11 
 
 Breakfast 
 
 Pettijohns Stewed Apricots Sugar — Milk 
 
 Griddle Cakes Pork Sausages 
 
 Butter Toast Coffee Cocoa 
 
 Lunch 
 Cream of Pea Soup 
 Lettuce Salad 
 
 Bread 
 
 Apple Sauce 
 
 Dinner 
 
 Swiss Steak Mashed Potatoes Fried Onions 
 
 Buttered Beets Butter Bread 
 
 Rice Custard Cream 
 
 136 
 
 Croutons 
 Hash Brown Potatoes 
 Butter 
 Cream 
 
WHAT SHALL WE HAVE FOR DINNER? 
 
 Cream of Wheat 
 Toast 
 
 Cofifee 
 
 MARCH 12 
 Breakfast 
 
 Bananas 
 
 Cocoa 
 Lunch 
 
 Sugar — Milk 
 Orange Marmalade 
 Butter 
 
 Saltines 
 Steamed Brown Bread 
 
 Catsup 
 Cream 
 
 Creamed Potatoes 
 Apple and Date Salad 
 Coffee 
 Cream 
 
 Cheese 
 
 Sugar — Milk 
 Coffee Cocoa 
 
 Syrup 
 
 Saltines 
 
 Honey 
 
 Catsup 
 
 Butter 
 
 Vegetable Soup 
 Baked Beans 
 Butter 
 
 Stewed Apricots 
 
 Dinner 
 Cold Tongue 
 Creamed Cabbage 
 
 Bread Butter 
 
 Caramel Custard 
 
 or 
 Raisin Pie 
 
 MARCH 13 
 Breakfast 
 
 Prunes 
 Oatmeal 
 Bacon Waffles 
 
 Butter 
 
 Lunch 
 Cream of Potato Soup 
 Codfish Cakes 
 
 Baking Powder Biscuits 
 Milk _ Tea 
 
 Dinner 
 Salmon Loaf 
 Creamed Onions 
 Bread 
 Chocolate Steamed Pudding 
 
 MARCH 14 
 Breakfast 
 
 Oranges 
 Cornmeal Mush 
 Toast Butter 
 
 Coffee Cocoa 
 
 Lunch 
 Cream of Celery Soup 
 Potato Puff 
 
 Bread Butter 
 
 Banana and Nut Salad 
 
 Dinner 
 
 Meat Pie Glazed Sweet Potatoes 
 
 Lettuce Salad Dill Pickles 
 
 Bread Butter Milk Coffee 
 
 Prune Whip Custard Sauce 
 
 137 
 
 Mashed Potatoes 
 
 Butter 
 Hard Sauce 
 
 Celery 
 
 Sugar — Milk 
 
 Scrambled Eggs 
 
 Saltines 
 Spiced Peaches 
 Tea 
 
THE AMERICAN HOME DIET, OR 
 
 MARCH 15. (Sunday) 
 Breakfast 
 
 Baked Apples 
 
 Pettijohns Sugar — Milk 
 
 Waffles Syrup Butter 
 
 Coffee Cocoa 
 
 Dinner 
 
 Pot Roast Brown Potatoes Gravy 
 
 Creamed String Beans Cole Slaw 
 
 Olives Bread Butter Coffee 
 
 Apricot Sherbet Oatmeal Cookies 
 
 or Fruit Jello and Whipped Cream 
 
 Supper 
 
 Welsh Rarebit on Toast 
 
 Salted Peanuts 
 
 Butter 
 
 Pineapple Salad 
 
 Chocolate 
 
 
 Layer Cake 
 
 
 
 MARCH 16 
 
 
 
 
 
 
 Breakfast 
 
 
 
 
 Cream of Wheat 
 
 Omelet or Bacon 
 Coffee 
 
 Vegetable Soup 
 
 Waldorf Salad 
 Butter 
 
 C: 
 
 ike 
 
 Oranges 
 
 Cocoa 
 Lunch 
 
 (left from Sun 
 Dinner 
 
 day) 
 
 
 Sugar — Milk 
 Toast 
 Butter 
 
 Saltines 
 Bread 
 Milk 
 
 Pot 
 Mashed Potatoes 
 
 Green Onions 
 
 Roast Reheated in Gravy 
 Rhubarb Conserve 
 Bread 
 Lemon Pie 
 
 Creamed Turnips 
 Butter 
 
 
 
 MARCH 17 
 
 
 
 
 
 
 Breakfast 
 
 
 
 
 Oatmeal 
 
 Potato Cakes 
 Apple Jelly 
 
 
 Apples 
 
 Toast 
 Coffee 
 
 
 
 Sugar — Milk 
 Butter 
 
 Cocoa 
 
 Cream of Tomato 
 Creamed Tuna Fish 
 Bread 
 
 Lunch 
 Soup 
 
 Tea 
 
 
 
 Croiitons 
 
 Boiled Rice 
 Butter 
 
 Sliced Oranges and Shredded Cocoanut 
 
 Dinner 
 
 Hamburger Layer Mashed Potatoes 
 
 Creamed Cabbage Gravy 
 
 Butter Celery Bread Coffee 
 
 Waldorf Salad Cheese Crackers 
 
 138 
 
WHAT SHALL WE HAVE FOR DINNER? 
 
 MARCH 18 
 Breakfast 
 
 Stewed Prunes 
 Cornmea! Mush 
 
 Griddle Cakes Syrup 
 
 Coffee Cocoa 
 
 Lxinch 
 
 Corn Chowder 
 Macaroni and Cheese 
 Cole Slaw Butter 
 
 Nut Cookies 
 
 Dinner 
 
 Veal Cutlets in Casserole 
 Creamed Potatoes 
 
 Watercress Salad 
 
 Butter 
 Chocolate Bread Pudding 
 
 Sugar — Milk 
 Butter 
 
 Bread 
 
 Milk 
 
 Buttered Beets 
 Bread 
 
 MARCH 19 
 
 Bananas 
 
 Cream of Wheat 
 
 Toast 
 
 Butter Coffee 
 
 Lunch 
 Egg, Olive and Potato Salad 
 Gingerbread Butter 
 
 Canned Peaches 
 
 Dinner 
 Reheated Veal Cutlets 
 Creamed Onions 
 
 Sugar— Milk 
 
 Strawberry Jam 
 Cocoa 
 
 Milk 
 
 Cream 
 
 Mashed Potatoes 
 
 Chili Sauce 
 
 Butter 
 
 Asparagus Salad 
 Washington Cream Pie 
 
 Bread 
 
 Pettijohns 
 Soft Boiled Eggs 
 
 Coffee 
 
 Italian Spaghetti 
 Apple and Raisin Salad 
 Tea 
 
 Broiled Halibut 
 Spinach 
 
 Dill Pickle 
 Coffee 
 
 MARCH 20 
 Breakfast 
 Oranges 
 
 Toast 
 Lunch 
 
 Bread 
 Dinner 
 
 Bread 
 Apple Pie 
 
 139 
 
 Cocoa 
 
 Sugar — Milk 
 
 Butter 
 
 Scalloped Corn 
 
 Butter 
 
 Rhubarb Sauce 
 
 Creamed Potatoes 
 
 Stewed Tomatoes 
 Butter 
 
 Cheese 
 
THE AMERICAN HOME DIET, OR 
 
 MARCH 21 
 Breakfast 
 
 Stewed Prunes 
 
 Oatmeal Sugar — Milk 
 
 Bacon or Poached Eggs 
 
 Toast Butter Coffee Cocoa 
 
 Lunch 
 
 Cream of Tomato Soup Saltines 
 
 Scalloped Potatoes Chow-Chow 
 
 Cabbage and Nut Salad 
 
 Butter Bread 
 
 Dinner 
 
 Lamb Chops Baked Stuffed Potatoes 
 
 Creamed Carrots Currant Jelly 
 
 Celery Bread Butter 
 
 Chocolate Custard Sugar Cookies 
 
 MARCH 22. (Sunday) 
 Breakfast 
 
 Apples 
 
 Cream of Wheat Sugar — Milk 
 
 Toast Coffee Cocoa Butter 
 
 Carrot Marmalade 
 
 Dinner 
 
 Broiled Steak Mashed Potatoes 
 
 Creamed Cabbage Olives 
 
 Grapefruit and Celery Salad 
 
 Butter Coffee Bread 
 
 Vanilla Ice Cream Chocolate Sauce 
 
 Saltines 
 
 Supper 
 
 Tuna Fish Salad 
 
 
 
 Nul-Bread 
 
 Grape Conserve 
 
 Chocolate 
 Sugar Cookies 
 
 MARCH 23 
 Breakfast 
 
 Bananas 
 
 
 Butter 
 
 Oatmeal 
 
 
 
 Milk 
 
 Butter 
 
 Griddle Cakes 
 
 
 Syrup 
 
 Coffee 
 
 
 Cocoa 
 
 
 Lunch 
 
 
 
 Creamed Dried Beef 
 
 
 
 Baked Potatoes 
 
 Cole Slaw- 
 
 
 Whi 
 
 te Muffins 
 
 Butter 
 
 
 Tea 
 
 
 Dinner 
 
 Stuffed Beef Heart Glazed Sweet Potatoes 
 
 Creamed Onions Buttered Beets 
 
 Mixed Pickle Bread Butter 
 
 Tapioca Cream Coffee 
 
 140 
 
WHAT SHALL WE HAVE FOR DINNER? 
 
 Pettijohns 
 
 Bacon or Scrambled Eggs 
 
 Coffee 
 
 MARCH 24 
 Breakfast 
 
 Prunes 
 
 Cocoa 
 
 Lunch 
 
 Cream of Pea Soup 
 Scalloped Potatoes Butter 
 
 Banana and Nut Salad 
 
 Dinner 
 
 Roast Pork Gravy 
 
 Sugar — Milk 
 Butter 
 
 Toast 
 
 Croutons 
 Graham Muffins 
 
 Mashed Potatoes 
 
 Sauer Kraut 
 Cabbage and Beet Salad 
 Butter 
 
 Lemon Pie 
 
 Cucumber Pickles 
 
 Coffee 
 Bread 
 
 MARCH 26 
 
 Oranges 
 
 Coffee 
 Lunch 
 Cream of Potato Soup 
 
 Cream of Wheat 
 Milk Toast 
 
 Sugar — Milk 
 
 Cocoa 
 
 Saltines 
 Spiced Currants 
 Butter 
 
 Macaroni and Cheese 
 Bread 
 
 Baked Apple Stuffed with Raisins 
 Cream 
 
 Dinner 
 
 Roast Pork Reheated in Gravy 
 
 Creamed Potatoes Spinach with Bacon 
 
 Green Onions Bread Butter 
 
 Prune Whip with Custard Sauce 
 
 Waffles 
 
 Oatmeal 
 
 Coffee 
 
 MARCH 26 
 
 Breakfast 
 
 Bananas 
 
 Syrup 
 Lunch 
 
 Baked Beans 
 Catsup 
 
 Milk 
 
 Canned Peaches 
 
 Meat Pie 
 Buttered Turnips 
 Bread 
 
 Cocoa 
 
 Dinner 
 
 Milk — Sugar 
 
 Butter 
 
 Butter 
 
 Cherry Pudding 
 
 Cole Slaw 
 Cornmeal Muffins 
 
 Butter 
 Cream 
 
 Creamed Onions 
 
 Radishes 
 Coffee 
 Sauce 
 
 141 
 
THE AMERICAN HOME DIET, OR 
 
 MARCH 27 
 Breakfast 
 
 Stewed Prunes 
 
 Pettijohns Sugar — Milk 
 
 Creamed Eggs on Toast Butter 
 
 Coffee Cocoa 
 
 Lunch 
 
 Fish Chowder 
 
 Spaghetti and Tomatoes Bread 
 
 Butter Tea Rhubarb Sauce 
 
 Dinner 
 
 Salmon Croquettes with Creamed Peas 
 
 Mashed Potatoes Spinach 
 
 Olives Bread Butter 
 
 Apple Tapioca Cream 
 
 MARCH 28 
 
 Breakfast 
 
 Apples 
 
 Cream of Wheat Sugar — Milk 
 
 Butter Sausage Toast Coffee Cocoa 
 
 Lunch 
 
 Vegetable Soup Saltines 
 
 Scalloped Corn Green Onions 
 
 Bread Butter 
 
 Banana and Nut Salad 
 
 Dinner 
 
 Broiled Ham Baked Potatoes 
 
 Milk Gravy Creamed Lima Beans 
 
 Coffee Celery Bread Butter 
 
 Pineapple Sauce 
 
 MARCH 29. (Sunday) 
 
 Breakfast 
 
 Grapefruit 
 
 Cornmeal Mush with Raisins Milk 
 
 Toast Orange Marmalade 
 
 Butter Coffee Cocoa 
 
 Dinner 
 
 Fricassee of Chicken Mashed Potatoes or Boiled Rice 
 
 Creamed New Asparagus Radishes 
 
 Lettuce Salad Bread Butter 
 
 Coffee Fruit Jello Whipped Cream 
 
 Supper 
 
 Egg, Olive and Potato Salad 
 Sandwiches [Peanut Butter Milk 
 
 \Pimento Cheese Tea 
 
 Devil's Food Cake 
 
 142 
 
WHAT SHALL WE HAVE FOR DINNER? 
 
 MARCH 30 
 
 Breakfast 
 
 Oranges 
 
 Oatmeal Sugar— Milk 
 
 Bacon Toast Butter 
 
 Coffee Cocoa 
 
 Lunch 
 
 Cream of Celery Soup Saltines 
 
 Potato Puff Lima Beans in Casserole 
 
 Bread Butter 
 
 Stewed Prunes and Apricots 
 
 Dinner 
 
 Pork Tenderloin Mashed Potatoes 
 
 Creamed Carrots Green Onions 
 
 Bread Butter' Milk 
 
 Brown Betty Foamy Sauce 
 
 MARCH 31 
 
 Bananas 
 
 Pettijohns Sugar — Milk 
 
 Poached Egps on Toast 
 
 Coffee Cocoa Butter 
 
 Lunch 
 
 Chicken Soup with Rice 
 
 Scalloped Potatoes Bread 
 
 Cole Slaw Butter 
 
 Apple Fritters Sauce 
 
 Dinner 
 
 Veal Stew with Dumplings 
 
 Spinach with Bacon Buttered Beets 
 
 Chili Sauce Bread Butter 
 
 Milk Orange Custard 
 
 APRIL 1. (Thursday) 
 
 Lunch 
 
 Cream of Potato Soup Saltines 
 
 Waldorf Salad White Muffins 
 
 Honey Milk Butter 
 
 Dinner 
 
 Pot Roast Brown Potatoes Creamed Onions 
 
 Mixed Pickles Gravy Bread 
 
 Coffee Butter Chocolate Bread Pudding 
 
 143 
 
THE AMERICAN HOME DIET, OR 
 
 APRIL 2 
 Lunch 
 
 Welsh Rarebit on Toast 
 Pineapple Salad 
 
 Creamed Rice with Raisins 
 
 Baked Shad 
 Mashed Potatoes 
 Bread 
 
 Dinner 
 
 Butter 
 
 Radishes 
 
 Washington Cream Pie 
 
 Bread 
 
 Butter 
 
 Cream 
 
 Lemon Sauce 
 
 Creamed Peas 
 Milk 
 
 APRIL 3 
 Lunch 
 
 Cream of Pea Soup 
 Scalloped Potatoes 
 
 Bread 
 
 Croiitons 
 Green Onions 
 
 Butter 
 
 Rhubarb Sauce 
 
 Dinner 
 
 Reheated Pot Roast in Gravy 
 
 Creamed Asparagus Lettuce Salad 
 
 Bread Butter 
 
 Banana Custard 
 
 Baked Potatoes 
 Coffee 
 Gingerbread 
 
 APRIL 4. (Sunday) 
 
 Dinner 
 
 Roast Veal Brown Potatoes 
 
 Spinach Gravy Creamed Lima Beans 
 
 Bread Butter Coffee Olives 
 
 Vanilla Ice Cream Saltines Caramel Sauce 
 
 Supper 
 
 Oyster Stew or Clam Chowder 
 
 Salmon and Orange Salad Cheese Straws 
 
 Mint Patties Bread 
 
 Butter Lemonade 
 
 APRIL 5 
 Lunch 
 
 Cream of Tomato Soup Croutons 
 
 Baked Beans Cabbage Salad 
 
 Bread Butter Milk 
 
 Stewed Prunes 
 
 Dinner 
 
 Rice and Veal in Casserole 
 
 Creamed Carrots Radishes 
 
 Coffee Watercress Salad Bread Butter 
 
 Pineapple Sponge Cream 
 
 144 
 
WHAT SHALL WE HAVE FOR DINNER? 
 
 APRIL 6 
 Lunch 
 
 Creamed Dried Beef 
 Cucumber Pickles 
 
 Graham Muffins 
 Sliced Bananas 
 
 Dinner 
 
 Baked Ham 
 Sauer Kraut 
 
 Bread 
 Date Pudding 
 
 Baked Potatoes 
 
 Butter 
 Milk 
 Cream 
 
 Creamed Potatoes 
 
 Lettuce Salad 
 Butter 
 Whipped Cream 
 
 APRIL 7 
 Lunch 
 
 Cream of Corn Soup 
 Scalloped Potatoes 
 Bread 
 
 Canned Peaches 
 
 Saltines 
 
 Cole Slaw 
 Butter 
 
 Cream 
 
 Dinner 
 
 Cold Ham Mashed Potatoes 
 
 Creamed Peas Catsup Coflfee 
 
 Watercress Salad Bread Butter 
 
 Banana Cream Pie 
 
 APRIL 8 
 Lunch 
 
 Creamed Ham Boiled Rice or Baked Potatoes 
 
 Orange Salad Bread Milk 
 
 Baking Powder Biscuits Honey 
 
 Dinner 
 
 Hamburger Layer Glazed Sweet Potatoes 
 
 Creamed Fresh Asparagus Coffee 
 
 Bread Butter Olives 
 
 Chocolate Soufifle Creamy Sauce 
 
 APRIL 9 
 
 Lunch 
 
 Fish Chowder 
 Waldorf Salad Bread 
 
 Rice Pudding with Dates 
 
 Dinner 
 
 Salmon Loaf 
 Spinach with Egg 
 Bread 
 Jello with Custard Sauce 
 
 145 
 
 Butter 
 Cream 
 
 Mashed Potatoes . 
 
 Green Onions 
 Butter 
 Spice Cookies 
 
'rill'. a]\i1':kk "AN home diet, or 
 
 APRIL 10 
 
 Lunch 
 
 VcKctablo Soup Saltines 
 
 riikUil I'i.ns I'\"ot or l''rankfur(ois Milk 
 
 Potato Cakes Hrcad Butter 
 
 Slicoil OiauROs with Cocoaiuit 
 
 Dinner 
 
 Uoih>d Totiiiiic Tomato Sauce 
 
 T^akiul StiilToil Potatoes Creamed String Beans 
 
 CotYee Uadislies Bread Butter 
 
 CluMrv Pudding Sauce 
 
 Roast lU'of 
 Creamed l-'resh Asparagus 
 
 Bread Butter 
 
 Clioccikite Tec Cream 
 
 APRIL 11. (Sunday) 
 
 Dinner 
 Gravy 
 
 Supper 
 
 Tongue Samlwichcs 
 
 Cheese Sandwiches 
 Spice Cookies 
 
 Mashed Potatoes 
 Cucumber Pickles 
 Coffee Milk 
 
 Saltines 
 
 Lettuce and Radish Salad 
 Apricot Sauce 
 Chocolate 
 
 APRIL 12 
 Lunch 
 
 Cream of Tomato Souv^ 
 
 Egg, Olive and Potato Salad 
 reread ^ Butter 
 
 Rlnibarb Sauce 
 
 Dinner 
 
 Roast Beef Reheated in Gravv 
 
 Croutons 
 
 Cole Slaw 
 
 Baked Potatoes 
 Green Onions 
 
 Broad 
 Grapefruit 
 
 Creamed Lima Beans 
 Butter 
 
 Butt« 
 
 APRIL 13 
 Lunch 
 
 \'egetable Soup 
 (.'reamed Peas on Toast 
 r Ginger Bread 
 
 Cherrv Sauce 
 
 l.i\er and B.icon 
 Creamed (.">nions 
 Bread 
 Brown Bettv 
 
 Dinner 
 
 lit; 
 
 Saltine; 
 
 Milk 
 
 CotYee 
 
 Creamed Potatoes 
 Chili Sauce or Radishes 
 
 Butter 
 Hard Sauce 
 
WHAT SHALL WE HAVE FOR DINNER? 
 
 APRIL 14 
 Lunch 
 
 Creamed Eggs on Toast 
 Cabbage and Nut Salad 
 Cornineal Muffins 
 
 Butter 
 Syrup 
 
 Milk 
 
 Dinner 
 
 Laml) Stew with DumpliuKS 
 
 Creamed Carrots Lettuce and Onion Salad 
 
 Raisin Bread Coffee Butter 
 
 Apricot Sherbet or Apricot Fluff with Custard Sauce 
 
 White Cake 
 
 APRIL 15 
 Lunch 
 
 Cream of Potato Soup 
 Mustard Sardines 
 Bread 
 
 Saltines 
 Scalloped Corn 
 Butter 
 
 Rhubarb Conserve or Apple Jelly 
 Dinner 
 
 Swiss Steak 
 Mashed Potatoes Spinach 
 
 Bread Butter 
 
 Orange Custard 
 
 Fried Onions 
 
 Lettuce Salad 
 Milk 
 Vanilla Wafers 
 
 APRIL 16 
 
 Lunch 
 
 Salmon Croquettes 
 
 Radishes or Cucumber Pickles 
 Cole Slaw Bread 
 
 Banana and Nut Salad 
 
 Dinner 
 
 liroiled Halibut 
 Mashed Potatoes 
 
 Cottage Cheese Salad 
 Butter Milk 
 
 Lemon Pie 
 
 Creamed Peas 
 Butter 
 
 Egg Sauce 
 Buttered Beets 
 Bread 
 
 Coffee 
 
 
 
 
 APRIL 17 
 
 
 
 
 
 
 Lunch 
 
 
 
 Italian Spaghetti 
 Bread 
 
 
 C 
 
 orn Chowder 
 
 
 Pear Salad 
 Butter 
 
 Meat Loaf 
 Creamed Cabbage 
 Bread 
 
 Prune 
 
 Fli 
 
 Liff 
 
 Dinner 
 
 Butter 
 
 147 
 
 Ci 
 
 Potato Puff 
 
 Radishes 
 Milk 
 ream 
 
THE AMERICAN HOME DIET, OR 
 
 APRIL 18 (Sunday) 
 • Dinner 
 
 Fricassee of Chicken Mashed Potatoes or Boiled Rice 
 
 Creamed New Asparagus Spiced Peaches 
 
 Watercress Salad Bread Butter 
 
 Vanilla Ice Cream Chocolate Sauce 
 
 Coffee Saltines 
 
 Nut Bread 
 
 Supper 
 
 Shrimp Salad or Kidney Bean Salad 
 
 Butter 
 
 Fruit Cake 
 
 Salted Peanuts 
 Chocolate 
 
 APRIL 19 
 Lunch 
 
 Macaroni and Cheese 
 Cabbage Salad 
 
 Bread 
 
 Baked Apple — Cream 
 
 Dinner 
 
 Corn Beef Hash 
 
 Raised Biscuits 
 Orange Marmalade 
 Rhubarb Pie 
 
 Stewed Tomatoes 
 Butter 
 
 Spinach with Egg 
 Butter 
 
 Coffee 
 Cheese 
 
 Rice Croquettes 
 Bread 
 
 APRIL 20 
 Lunch 
 
 Chicken Soup with Noodles 
 
 Milk 
 Doughnuts 
 
 Dinner 
 
 Hamburger Layer 
 String Bean Salad 
 Bread 
 Cottage Pudding 
 
 Kippered Herring 
 Butter 
 
 Creamed Potatoes 
 
 Creamed Peas 
 Butter 
 Foamv Sauce 
 
 APRIL 21 
 Lunch 
 
 Cream of Tomato Soup 
 
 Scalloped Potatoes 
 Bread 
 
 Saltines 
 Watercress and Onion Salad 
 Butter 
 Rhubarb Sauce 
 
 Dinner 
 
 Stuffed Spare Ribs Creamed Potatoes 
 
 Sauer Kraut Cottage Cheese and Olive Salad 
 
 Milk Bread Butter 
 
 Steamed Fruit Cake (leftover) Creamy Sauce 
 
 148 
 
WHAT SHALL WE HAVE FOR DINNER? 
 
 APRIL 22 
 
 Lunch 
 
 Welsh Rarebit on Toast Butter 
 
 Cabbage and Nut Salad Milk 
 
 Sliced Bananas Cream 
 
 Dinner 
 
 Meat Pie Baked Stufifed Potatoes 
 
 Lettuce and Onion Salad 
 
 Raised Biscuits Apple Jelly 
 
 Milk Cofifee Butter 
 
 Creamed Rice with Dates Cream 
 
 APRIL 23 
 Lunch 
 
 Codfish Cakes or Mustard Sardines 
 
 Potato Salad Radishes Milk 
 
 Butter Bread 
 
 Stewed Prunes Cream 
 
 Dinner 
 
 Baked Shad French Fried Potatoess 
 
 Stewed Tomatoes Buttered Beets 
 
 Bread Butter Cofifee 
 
 Caramel Custard Cream 
 
 APRIL 24 
 Lunch 
 
 Cream of Potato Soup Saltines 
 
 Banana and Nut Salad Scalloped Cabbage 
 
 Cucumber Pickle 
 
 Cornmeal Muffins Butter 
 
 Dinner 
 
 Lamb Chops Mashed Potatoes 
 
 Spinach with Egg Bread 
 
 Butter Watercress Salad 
 
 Grapefruit 
 
 APRIL 25 (Sunday) 
 Dirmer 
 
 Pot Roast Brown Potatoes Gravy 
 
 Creamed New Asparagus 
 
 Pear Salad Bread Butter 
 
 Vanilla Ice Cream Saltines 
 
 Chocolate Sauce 
 
 Cofifee 
 
 Supper 
 
 Soft Boiled Eggs Nut Bread 
 
 Olives White Cake Butter 
 
 Chocolate Marshmallows 
 
 149 
 
THE AMERICAN HOME DIET, OR 
 
 APRIL 26 
 
 Lunch 
 
 Cream of Asparagus Soup Saltines 
 
 Italian Spaghetti Cole Slaw or Lettuce Salad 
 
 Bread Butter 
 
 Rhubarb Sauce 
 
 Dinner 
 
 Stuffed Beef Heart Mashed Potatoes 
 
 Creamed Onions Bread Butter 
 
 Chili Sauce Radishes 
 
 Washington Cream Pie 
 
 APRIL 27 
 
 Lunch 
 
 Cream of Corn Soup Saltines 
 
 Scalloped Potatoes Radishes 
 
 Gingerbread Coffee Milk 
 
 Dinner 
 
 Pot Roast Reheated in Gravy 
 
 Baked Potatoes Creamed Carrots 
 
 Green Onions Bread Butter 
 
 Lemon Pie 
 
 APRIL 28 
 Lunch 
 
 Vegetable Soup 
 Banana and Nut Salad 
 
 Milk Orange Marmalade 
 
 Saltines 
 White Muffins 
 Butter 
 
 Breaded Pork Chops 
 
 Sauer Kraut 
 Bread 
 
 Pineapple Sponge 
 
 Dinner 
 
 Butter 
 
 APRIL 29 
 Lunch 
 
 Mashed Potatoes 
 Watercress Salad 
 
 Coffee 
 Cream 
 
 Egg, Ol: 
 Rhubarb Conserve 
 
 Canned Pears 
 
 ive and Potato 
 Bread 
 
 Salad 
 
 Butter 
 Cream 
 
 Swiss Steak 
 Creamed Peas 
 Bread 
 
 Prune Fluff 
 
 Dinner 
 
 Mashed Potatoes 
 
 Green Onions 
 Butter Coffee 
 Custard Sauce 
 
 
 150 
 
 
WHAT SHALL WE HAVE FOR DINNER? 
 
 APRIL 30 
 
 Lunch 
 
 Creamed Tuna Fish Toast 
 
 Potato Cakes Lettuce and Orange Salad 
 
 Milk Bread Butter 
 
 Oatmeal Cookies 
 
 Dinner 
 
 Broiled Shad Creamed Potatoes 
 
 Egg Sauce Cole Slaw Buttered Beets 
 
 Bread Butter Coffee 
 
 Cottage Pudding Foamy Sauce 
 
 MAY 1 (Saturday) 
 
 Lunch 
 
 Boiled Rice Cheese Sauce 
 
 Watercress and Cottage Cheese Salad Pineapple Sauce 
 
 Butter Graham Muffins Milk 
 
 Broiled Ham 
 Scalloped Tomatoes 
 Bread 
 
 Dinner 
 
 Milk Gravy- 
 Butter 
 Custard Pie 
 
 Mashed Potatoes 
 
 Green Onions 
 Coffee 
 
 May 2 (Sunday) 
 Dinner 
 
 Roast Lamb Brown Potatoes 
 
 Creamed New Asparagus 
 Lettuce Salad Bread 
 
 Vanilla Ice Cream 
 Chocolate Sauce 
 
 Supper 
 
 Gravy 
 Mint Sauce 
 
 Butter 
 Cof¥ee 
 Saltines 
 
 Canned Salmon Lemon 
 
 Sandwiches (Peanut Butter, Cream Cheese) 
 
 Chocolate Cocoanut Cake 
 Fresh Strawberries Cream 
 
 Creamed Dried Beef 
 Green Onions 
 Cake (leftover) 
 
 Lamb Croquettes 
 
 Spinach with Egg 
 Milk 
 
 Raisin Pie 
 
 MAY 3 
 Lunch 
 
 Bread 
 
 Dinner 
 
 Tomato Sauce 
 
 Butter 
 151 
 
 Baked Potatoes 
 Butter 
 Rhubarb Sauce 
 
 Buttered New Potatoes 
 Raisin Bread 
 Coffee 
 Cheese 
 
THE AMERICAN HOME DIET. OR 
 
 MAY 4 
 
 Lunch 
 
 Cream of Potato Soup Saltines 
 
 Tuna Fish Salad Corn Bread 
 
 Butter Syrup 
 
 Fresh Pineapple Sauce 
 
 Dinner 
 
 Breaded Veal Cutlets Creamed Potatoes 
 
 Creamed Carrots Lettuce or Watercress Salad 
 
 Bread Butter 
 
 Caramel Custard Cream 
 
 MAY 5 
 Lunch 
 
 Egg, Olive and Potato Salad 
 
 Orange Marmalade Graham Muffin's 
 
 Bread Milk Saltines 
 
 Creamed Rice with Dates 
 
 Dinner 
 
 Liver and Bacon Mashed Potatoes 
 
 Creamed Peas Cabbage Salad 
 
 Bread Butter Coffee 
 
 Pineapple Sponge Cream 
 
 MAY 6 
 
 Lunch 
 
 Cream of Pea Soup Croutons 
 
 Scalloped Corn Bread Butter 
 
 Banana and Nut Salad 
 
 Spiced Cookies Milk 
 
 Dinner 
 
 Meat Pic Creamed Onions 
 
 Boiled Cabbage with Dressing Butter 
 
 Raised Biscuits Radishes 
 
 Chocolate Souffle Creamv Sauce 
 
 
 
 MAY 7 
 
 
 
 
 
 Lunch 
 
 
 
 Deviled Egg Salad 
 Tea 
 
 O 
 
 Fish Chowder 
 
 Bread 
 range Marmalade 
 
 
 Butter 
 Milk 
 
 Baked Haddock 
 Cole Slaw 
 
 Butter 
 
 
 Dinner 
 
 Lemon 
 
 Creamed Peas 
 
 Chocolate Pie 
 
 Creamed Potatoes 
 
 Bread 
 Coffee 
 
 
 
 152 
 
 
 
WHAT SHALL WE HAVE FOR DINNER? 
 
 MAY 8 
 
 Lunch 
 
 Vegetable Soup Saltines 
 
 Baked Beans Catsup Bread 
 
 Butter Green Onions 
 
 Sliced Oranges and Shredded Cocoanut 
 
 Dinner 
 
 Lamb Chops Mashed Potatoes 
 
 Creamed Lima Beans Watercress Salad 
 
 Radishes Bread Butter Milk 
 
 Spanish Cream Saltines 
 
 MAY 9. (Sunday) 
 
 Dinner 
 
 Broiled Steak Baked Potatoes 
 
 Creamed Asparagus Celery 
 
 Bread Butter Lettuce Salad 
 
 Vanilla Ice Cream Fresh Strawberries 
 
 Chocolate Cake 
 
 Cofifee 
 
 Supper 
 
 Welsh Rarebit on Toast 
 
 Olives Radishes Nut-Bread 
 
 Butter Milk or Chocolate 
 
 Fresh Pineapple 
 
 MAY 10 
 
 Lunch 
 
 Cream of Asparagus Soup Saltines 
 
 Potato Puff Frankfurters Mustard 
 
 Baking Powder Biscuits - Honey 
 
 Butter Milk 
 
 Dinner 
 
 Broiled Ham Mashed Potatoes 
 
 Milk Gravy Spinach Bread 
 
 Grapefruit and Celery Salad Butter 
 
 Cake (Left Over) 
 
 Coffee 
 
 MAY 11 
 
 Lunch 
 
 Mustard Sardines Scalloped Potatoes 
 
 Watercress and Cottage Cheese Salad 
 
 Milk Butter Bread 
 
 Rhubarb Sauce Spice Cookies 
 
 Dinner 
 
 Liver and Bacon Creamed Potatoes 
 
 Buttered Beets Dill Pickles Lettuce Salad Bread 
 
 Butter Radishes 
 
 Strawberry Shortcake or Banana Custard 
 
 153 
 
THE AMERICAN HOME DIET, OR 
 
 MAY 12 
 Lunch 
 
 Milk 
 
 Cream of Potato Soup 
 Italian Spaghetti 
 
 Veal Birds 
 Cream String Beans 
 Bread 
 
 Apple Pie 
 
 Gingerbread 
 Dinner 
 
 Butter 
 
 Saltines 
 
 Butter 
 Prune Sauce 
 
 Mashed Potatoes 
 Lettuce Salad 
 
 Coffee 
 Cheese 
 
 MAY 13 
 
 Lunch 
 Cream of Tomato Soup 
 Scalloped Corn 
 
 Banana and Nut Salad 
 
 Butter 
 
 Dinner 
 
 Beef Stew 
 Spinach with Bacon 
 
 Milk Butter 
 
 Prune Fluff with Custard Sauce 
 
 Croiitons 
 Green Onions 
 White Muffins 
 
 Mashed Potatoes 
 
 Raised Biscuits 
 Cucumber Pickles 
 Sugar Cookies 
 
 MAY 14 
 
 Lunch 
 
 Creamed Tuna Fish or Finnan Haddie 
 
 Baked Potatoes 
 Milk 
 
 Banana Fritters 
 
 Bread 
 Dinner 
 
 Salmon Loaf 
 Creamed Asparagus 
 
 Bread Coffee 
 
 Steamed Chocolate Pudding 
 
 Lettuce and Onion Salad 
 Butter 
 Sauce 
 
 Creamed Potatoes 
 
 Dill Pickles 
 Butter 
 Creamy Sauce 
 
 MAY 15 
 
 Lunch 
 
 Corn Chowder 
 
 Hash Brown Potatoes 
 
 Bread Butter 
 
 Canned Peaches Cream 
 
 Dinner 
 
 Breaded Pork Chops Baked Stuffed Potatoes 
 
 Boiled Cabbage with Dressing Green Onions 
 
 Bread Butter Coffee 
 
 Whipped Cream Cake or Tapioca Custard 
 
 154 
 
WHAT SHALL WE HAVE FOR DINNER? 
 
 MAY 16 (Sunday) 
 Dinner 
 
 Fricassee of Chicken Boiled Rice or Mashed Potatoes 
 
 Creamed Peas Lettuce Salad 
 
 Olives Bread Butter Coffee 
 
 Strawberry Ice Cream Saltines 
 
 Supper 
 
 Egg, Olive and Potato Salad 
 
 Nut Bread Butter Chocolate 
 
 Marshmallows Salted Peanuts 
 
 Vegetable Soup 
 Cheese Souffle 
 Bread 
 
 Boiled Tongue 
 
 Creamed String Beans 
 Bread 
 
 MAY 17 
 Lunch 
 
 Butter 
 Fresh Pineapple 
 
 Dinner 
 Tomato Sauce 
 
 Butter 
 
 Rhubarb Pie 
 
 Cheese 
 
 Saltines 
 
 Cole Slaw 
 Milk 
 
 Baked Potatoes 
 Radishes 
 Coffee 
 
 MAY 18 
 Lunch 
 
 Chicken Soup with Noodles Saltines 
 
 Kippered Herring on Toast or Creamed Eggs 
 
 Butter Green Onions White Muffins 
 
 Apple Sauce or Strawberries Cream 
 
 Dinner 
 
 Cold Tongue 
 
 Spinach with Egg 
 Bread Butter 
 
 Apricot Fluff 
 
 Creamed New Potatoes 
 
 Watercress Salad 
 
 Milk Coffee 
 
 Custard Sauce 
 
 MAY 19 
 
 Lunch 
 
 Creamed Dried Beef Baked Potatoes 
 
 Cornmeal Muffins Mixed Pickles Syrup Butter 
 
 Sliced Oranges with Shredded Cocoanut 
 
 Dinner 
 
 Pot Roast Gravy Brown Potatoes 
 
 Horse Radish Creamed Onions 
 
 Bread Butter Milk 
 
 Caramel Custard Cream 
 
 155 
 
THE AMERICAN HOME DIET, OR 
 
 MAY 20 
 Lunch 
 
 Cream of Corn Soup 
 Mexican Beans 
 
 Bread 
 Apple Sauce 
 
 Pot Roast Reheated in Gravy 
 Scalloped Cabbage 
 Bread 
 
 Spiced Pears 
 
 Dinner 
 
 Butter 
 
 Saltines 
 Lettuce Salad 
 Butter 
 Green Onions 
 
 Buttered New Potatoes 
 Lettuce Salad 
 
 Milk 
 
 Banana Cream Pie 
 
 Creamed Codfish 
 Cucumber Pickles 
 
 French Toast 
 
 MAY 21 
 
 Lunch 
 
 Bread 
 Dinner 
 
 Broiled Trout Lemon Sauce 
 
 Creamed Asparagus 
 Bread Butter 
 
 Bread Pudding 
 
 Potato Puff 
 Syrup 
 
 Butter 
 
 Mashed Potatoes 
 Cole Slaw 
 
 Coffee 
 Saltines 
 
 MAY 22 
 
 Lunch 
 
 Cream of Tomato Soup 
 Scalloped Potatoes 
 Mustard Bread 
 
 Banana and Nut Salad 
 
 Dinner 
 Meat Pie 
 Buttered String Beans Lettuce Salad 
 
 Bread Butter 
 
 Strawberry Short Cake 
 
 Saltines 
 Frankfurters 
 
 Butter 
 
 Creamed Peas 
 
 Radishes 
 Milk 
 
 MAY 23. (Sunday) 
 Dinner 
 
 Roast Pork Gravy 
 
 Spinach Sauer Kraut 
 Butter 
 
 Pineapple Sponge 
 
 Supper 
 
 Cream of Potato Soup 
 Stuffed Egg Salad 
 Lemonade 
 
 Brown Potatoes 
 
 Bread 
 Milk 
 
 Coffee 
 
 Saltines 
 Nut Bread 
 Chocolate Drop Cookies 
 
 156 
 
WHAT SHALL WP: HAVE FOR DINNER? 
 
 MAY 24 
 
 Lunch 
 
 Vegetable Soup 
 Scalloped Corn 
 
 Bread Butter 
 
 Creamed Rice with Dates 
 
 Cold Roast Pork 
 Creamed Onions 
 
 Raised Biscuits 
 
 Chocolate Souffl6 
 
 Dinner 
 Butter 
 
 Saltines 
 Lettuce and Radish Salad 
 Milk 
 Cream 
 
 Mashed Potatoes 
 
 Chili Sauce 
 Cofifee 
 Creamy Sauce 
 
 Salmon Croquettes 
 Bread 
 Rhubarb Sauce 
 
 MAY 25 
 Lunch 
 
 Butter 
 
 Dinner 
 
 Veal Stew with Dumplings 
 Cole Slaw Bread 
 
 Cherry Pudding 
 
 Creamed Peas 
 Tomato and Onion Salad 
 Spice Cookies or Doughnuts 
 
 Creamed Carrots 
 Butter Milk 
 
 Sauce 
 
 Cream of Pea Soup 
 Macaroni and Cheese 
 Salted Peanuts 
 
 MAY 26 
 Lunch 
 
 Butter 
 Fresh Pineapple 
 
 Croiitons 
 Cucumber Pickles 
 Bread 
 
 Dinner 
 
 Stuffed Round Steak 
 
 Creamed New Potatoes 
 Milk Coffee 
 
 Fruit Jello 
 
 Buttered Asparagus 
 Bread Butter 
 
 Whipped Cream 
 
 MAY 27 
 
 Lunch 
 Cream of Tomato Soup 
 Scrambled Eggs and Dried Beef 
 Butter 
 
 Cherry Sauce 
 
 Dinner 
 
 Pork Tenderloin Milk Gravy 
 
 Creamed String Beans 
 Bread 
 Orange Custard 
 
 157 
 
 Croutons 
 
 Bread 
 Hash Brown Potatoes 
 Saltines 
 
 Buttered New Potatoes 
 Lettuce Salad 
 Butter 
 
 Cream 
 
THE AMERICAN HOME DIET, OR 
 
 MAY 28 
 
 Lunch 
 
 Tuna Fish Salad Corn-bread 
 
 Strawberry Jam Milk Butter 
 
 Banana Fritters Sauce 
 
 Dinner 
 
 Shad Roe with Bacon or Baked Haddock with Stuffing 
 
 Mashed Potatoes Watercress and Cottage Cheese Salad 
 
 Butter Bread Coffee Milk 
 
 Strawberry Short Cake 
 
 MAY 29 
 
 Lunch 
 
 Corn Chowder 
 
 Baked Beans Catsup Steamed Brown Bread 
 
 Butter Milk 
 
 Pear Sauce 
 
 Dinner 
 
 Meat Pie Creamed Onions 
 
 Asparagus Salad Bread Butter 
 
 Coffee Dill Pickles 
 
 Tapioca Custard 
 
 MAY 30 (Sunday) 
 
 Dinner 
 
 Fried Spring Chicken Mashed Potatoes 
 
 Spinach Milk Gravy Radishes 
 
 Bread Butter Coffee Olives 
 
 Vanilla Ice Cream Caramel Sauce 
 
 Angel Food Cake 
 
 Supper 
 
 Welsh Rarebit on Toast 
 
 Banana and Nut Salad Nut Bread 
 
 Butter Lemonade 
 
 Cocoanut Cookies 
 
 MAY 31 
 Lunch 
 
 Italian Spaghetti Cole Slaw 
 
 Kidney Bean Salad Butter 
 
 Milk Baking Powder Biscuits Honey 
 
 Dinner 
 
 Meat Loaf or Swiss Steak Creamed New Potatoes 
 
 Buttered Beets Bread Butter 
 
 Watercress Salad Coffee 
 
 Bread Pudding 
 
 Strawberry Short Cake Whipped Cream 
 
 158 
 
WHAT SHALL WE HAVE FOR DINNER? 
 
 Scalloped Salmon 
 
 Lettuce Salad 
 Butter 
 
 JUNE 1 (Tuesday) 
 Lunch 
 
 White Muffins 
 Strawberry Jam 
 
 Fried Rice 
 Milk 
 
 Dinner 
 
 Liver and Bacon 
 
 Creamed New Potatoes 
 
 Boiled Cabbage with Dressing 
 
 Green Onions 
 Rhubarb Pie Coffee 
 
 Bread 
 Butter 
 Cheese 
 
 JUNE 2 
 
 Lunch 
 
 Cream of Tomato Soup 
 Potato Salad 
 Bread Butter 
 
 Fresh Pineapple 
 
 Breaded Veal Cutlets 
 Beet Greens 
 
 Butter 
 
 Chocolate Custard 
 
 Dinner 
 
 Radishes 
 
 Croutons 
 Green Onions 
 
 Ice Tea 
 
 Mashed Potatoes 
 
 Milk 
 Cream 
 
 Bread 
 
 Cheese Soufifle 
 
 Bread 
 Cherry Sauce 
 
 Stuffed Beef Heart 
 Creamed String Beans 
 Bread 
 
 JUNE 3 
 Lunch 
 
 Dinner 
 
 Butter 
 
 Scalloped Tomatoes 
 Butter 
 Doughnuts 
 
 Baked Potatoes 
 
 Lettuce Salad 
 Milk 
 
 Cornstarch Pudding with Fresh Crushed Strawberries 
 
 Cream 
 
 JUNE 4 
 Lunch 
 
 Rice and Cheese Croquettes with Tomato Sauce 
 
 Watercress Salad 
 
 Bread Butter Milk Ice Tea 
 
 Sliced Bananas Cream 
 
 Dinner 
 
 Fried Perch Creamed Potatoes 
 
 Buttered Beets Green Onions Orange Salad 
 
 Bread Butter Coffee 
 
 Cottage Pudding Foamy Sauce 
 
 159 
 
THE AMERICAN HOME DIET, OR 
 
 JUNE 5 
 
 Lunch 
 
 Vegetable Soup Saltines 
 
 Baked Beans Catsup Bread 
 
 Butter Fresh Pineapple Salad 
 
 Cheese Crackers 
 
 Dinner 
 
 Broiled Ham Mashed Potatoes 
 
 Milk Gravy Creamed Peas 
 
 Lettuce Salad Bread Butter 
 
 Milk Lemon Pie 
 
 JUNE 6 (Sunday) 
 Dinner 
 
 Roast Lamb Brown Potatoes Mint Sauce 
 
 Creamed Asparagus Lettuce Salad Beet Greens 
 
 Bread Butter Radishes 
 
 Strawberry Ice Cream 
 
 Saltines Coffee 
 
 Supper 
 
 Soft Boiled Eggs Bread Butter 
 
 Banana and Nut Salad Iced Tea 
 
 Cocoanut Cake 
 
 JUNE 7 
 Lunch 
 
 Cream of Asparagus Soup Saltines 
 Scalloped Potatoes Cole Slaw- 
 Graham Muffins Butter 
 Currant Jelly 
 
 Dinner 
 
 Lamb Reheated in Gravy Baked Potatoes 
 
 Creamed Onions Tomato and Onion Salad 
 
 Bread Butter Milk 
 
 Tapioca Cream 
 
 JUNE 8 
 
 Lunch 
 
 Potato Puff Lettuce Salad Mexican Beans 
 
 Bread Butter 
 
 Banana Fritters Sauce 
 
 Dinner 
 
 Boiled Tongrue Mashed Potatoes 
 
 Tomato Sauce Spinach Bread 
 
 Butter Milk Radishes 
 
 Pineapple Sherbet or Pineapple Whip 
 
 160 
 
WHAT SHALL WE HAVE FOR DINNER? 
 
 JUNE 9 
 Lunch 
 
 Creamed Dried Beef Boiled Rice 
 
 Cabbage and Nut Salad Iced Tea Butter 
 
 Baking Powder Biscuits Honey 
 
 Dinner 
 
 Cold Tongue Creamed Potatoes 
 
 Beet Greens Chili Sauce Bread 
 
 Butter Lettuce and Onion Salad 
 
 Strawberry Short Cake 
 
 JUNE 10 
 Lunch 
 
 Cream of Potato Soup 
 Macaroni and Cheese 
 
 Bread Butter 
 
 Rhubarb Sauce 
 
 Dinner 
 
 Saltines 
 Salad ({j^reens left over) 
 
 Iced Chocolate 
 Nut Cookies 
 
 Veal Stew with Dumplings 
 Creamed Asparagus Tomato Salad 
 
 Raised Biscuits 
 
 Butter 
 Banana Cream Pie 
 
 Coffee 
 
 Tuna Fish Salad 
 Corn Bread 
 
 Cup Cake 
 
 Salmon Cutlets 
 Creamed Peas 
 
 Watercress Salad 
 
 JUNE 11 
 Lunch 
 
 Foamy Sauce 
 Dinner 
 
 Radishes 
 Butter 
 Bread Pudding 
 
 Cucumber Pickles 
 Milk 
 
 Butter 
 
 Buttered Potatoes 
 
 Coffee 
 
 Bread 
 
 JUNE 12 
 
 Lunch 
 
 Scalloped Potatoes 
 
 Date and Nut Salad 
 Butter French Toast 
 
 Mustard Sardines 
 Bread 
 
 Syrup 
 
 Creamed Potatoes 
 Butter 
 
 Dinner 
 
 Hamburger Layer 
 
 Creamed String Beans Bread 
 
 Milk Iced Tea 
 
 Prune Whip Custard Sauce 
 
 161 
 
 Olives 
 
THE AMERICAN HOME DIET, OR 
 
 JUNE 13 (Sunday) 
 
 Dinner 
 
 Fricassee of Chicken Mashed Potatoes 
 
 Spinach 
 
 Tomato Salad 
 Butter Coffee 
 
 Vanilla Ice Cream 
 
 Supper 
 
 Bread 
 
 Saltines 
 Chocolate Sauce 
 
 Shrimp Salad or Potato Salad 
 
 Salted Peanuts Butter Nut Bread 
 
 Lemonade Layer Cake 
 
 JUNE 14 
 
 Lunch 
 Chicken Soup with Noodles 
 
 Creamed Eggs on Toast 
 Butter Iced Tea 
 
 Dinner 
 
 Swiss Steak 
 Creamed Lima Beans 
 
 Bread Butter 
 
 Black Raspberries 
 
 Saltines 
 Radishes 
 
 Cherry Sauce 
 
 Mashed Potatoes 
 
 spinach 
 Milk 
 Cream 
 
 JUNE 15 
 
 Lunch 
 
 Cream of Potato Soup Saltines 
 
 Rice with Cheese and Tomatoes Bread 
 
 Waldorf Salad Butter Iced Tea 
 
 Orange Marmalade 
 
 Dinner 
 
 Lamb Chops Creamed Potatoes 
 
 Buttered String Beans Dill Pickles 
 
 Bread Butter Iced Tea 
 
 Strawberry Short Cake Whipped Cream 
 
 Vegetable Soup 
 Scalloped Potatoes 
 White Muffins 
 
 JUNE 16 
 Lunch 
 
 Butter 
 
 Saltines 
 Lettuce and Onion Salad 
 Milk 
 
 Rhubarb Sauce 
 
 Dinner 
 Stuffed Spare Ribs 
 Sauer Kraut 
 
 Bread Butter 
 
 Baked Apple Stuffed with Raisins 
 
 162 
 
 Boiled Potatoes 
 Buttered Beets 
 Milk 
 Cream 
 
WHAT SHALL WE HAVE FOR DINNER? 
 
 JUNE 17 
 
 Lunch 
 
 Mustard Sardines or Fried Soft Crabs 
 Tomato Salad Bread 
 
 Strawberries 
 
 Cold Boiled Ham 
 Beet Greens with Egg 
 Butter 
 
 Cherry Pie 
 
 Dinner 
 Bread 
 
 Potato Cakes 
 Milk Butter 
 
 Cream 
 
 Creamed Potatoes 
 
 Watercress Salad 
 Coffee 
 Cheese 
 
 Black Raspberry Jam 
 Butter 
 
 Cup Cake 
 
 Baked Black Bass 
 Creamed Peas 
 Milk Butter 
 
 Date Pudding 
 
 JUNE 18 
 Lunch 
 
 Egg, Olive and Potato Salad 
 
 Graham Muffins 
 Milk 
 
 Dinner 
 
 Foamy Sauce 
 
 Boiled Potatoes 
 Spinach with Egg 
 Bread Iced Tea 
 
 Whipped Cream 
 
 JUNE 19 
 Lunch 
 
 Cream of Spinach Soup 
 
 Saltines 
 Frankfurters 
 
 Iced Tea 
 
 Hash Brown Potatoes 
 Bread Butter Catsup 
 
 Fresh Pineapple 
 
 Dinner 
 
 Meat Pie Creamed Cabbage 
 
 Lettuce Salad Cucumber Pickles 
 
 Raised Biscuits Butter Coffee 
 
 Cornstarch Pudding with Crushed Black Raspberries Cream 
 
 Coffee 
 
 JUNE 20 (Sunday) 
 Dinner 
 
 Roast Beef Brown Potatoes Gravy 
 
 Horse Radish 
 
 Creamed Asparagus 
 Butter Olives 
 
 Pineapple Sherbet 
 
 Supper 
 
 Peanut Butter, Dates and Cream Cheese, Lettuce Sandwiches 
 
 Salted Peanuts 
 
 Deviled Eggs Lemonade 
 
 Chocolate Layer Cake 
 
 1G3 
 
 Bread 
 Tomato Salad 
 
 Saltines 
 
THE AMERICAN HOME DIET, OR 
 
 Scalloped Corn 
 Banana and Nut Salad 
 
 JUNE 21 
 Lunch 
 
 Butter 
 White Muffins 
 Rhubarb Conserve 
 
 Cole Slaw 
 
 Milk 
 
 Dinner 
 
 Roast Beef Reheated in Gravy- 
 Mashed Potatoes Creamed Onions 
 Coffee Radishes Bread Butter 
 Prune FlufT Custard Sauce 
 
 JUNE 22 
 Lunch 
 
 Creamed Cod Fish 
 
 Watercress and Cottage Cheese Salad 
 Bread Butter 
 
 Sliced Oranges and Cocoanut 
 
 Beefstew 
 Beet Greens 
 
 Milk 
 
 Dinner 
 
 Tomato and Onion SaJad 
 Butter 
 Strawberry Short Cake 
 
 Baked Potatoes 
 Iced Tea 
 
 Potato Puff 
 Creamed Carrots 
 Bread 
 
 JUNE 23 
 
 Lunch 
 Fried Soft Crabs — or — 
 
 Hash Brown Potatoes 
 Bread Butter Milk 
 
 Creamed Rice with Dates 
 
 Pork Tenderloin 
 Gravy 
 
 Bread 
 Black Raspberries 
 
 Dinner 
 
 Buttered Beets 
 Butter 
 
 Cheese Souffle 
 Radishes 
 
 Iced Tea 
 Cream 
 
 Mashed Potatoes 
 
 Creamed Peas 
 Green Onions 
 
 Cream 
 
 Cream of Pea Soup 
 Italian Spaghetti 
 Bread 
 
 JUNE 24 
 Lunch 
 
 Butter 
 Dinner 
 
 Liver and Bacon 
 Spinach Tomato Salad 
 
 Butter Milk 
 
 Cherry Pudding 
 
 164 
 
 Crovitons 
 Waldorf Salad 
 Iced Tea 
 
 Creamed Potatoes 
 
 Radishes 
 Sauce 
 
 Bread 
 
WHAT SHALL WE HAVE FOR DINNER? 
 
 JUNE 25 
 
 Lunch 
 
 Fish Chowder Scalloped Corn 
 
 Beet and Cabbage Salad Dill Pickles 
 
 Bread Butter 
 
 Strawberries and Cream 
 
 Dinner 
 
 Salmon Loaf Buttered Potatoes 
 
 Creamed Carrots Buttered String Beans 
 
 Bread Butter Iced Tea 
 
 Chocolate Custard Cream 
 
 JUNE 26 
 
 Lunch 
 
 Vegetable Soup Saltines 
 
 Tomato and Egg Salad Graham Muffins 
 
 Cherry Sauce Butter 
 
 Dinner 
 
 Lamb Chops Mashed Potatoes 
 
 Creamed Cabbage Lettuce Salad 
 
 Bread Butter Radishes 
 
 Banana Cream Pie 
 
 JUNE 27. (Sunday) 
 
 Dinner 
 
 Chicken Pie Mashed Potatoes 
 
 Spinach Creamed Asparagus _ Bread 
 
 Spiced Currants 
 Vanilla Ice Cream 
 
 Salted Peanuts 
 
 JUNE 28 
 
 Lunch 
 
 Chicken Soup with Rice Saltines 
 
 Egg, Olive and Potato Salad Bread 
 
 Butter Strawberry Jam 
 
 Dinner 
 
 Swiss Steak Fried Onions Mashed Potatoes 
 
 Beet Greens Sliced Tomatoes 
 
 Bread Butter 
 
 Cornstarch Pudding with Crushed Black Raspberries Cream 
 
 165 
 
 Butter 
 Chocolate Sauce 
 
 C 
 
 offee 
 
 Saltines 
 
 Supper 
 
 
 
 Welsh Rarebit on Toast 
 Lettuce Salad 
 Cocoanut Cake 
 
 
 Lemonade 
 
THE AMERICAN HOME DIET, OR 
 
 JUNE 29 
 Lunch 
 
 Potato Cakes Kippered Herring or Creamed Tuna Fish 
 
 Banana and Nut Salad White Muffins 
 
 Butter Rhubarb Sauce 
 
 Dinner 
 
 Baked Ham Glazed Sweet Potatoes 
 
 Creamed Onions Lettuce Salad 
 
 Bread Butter Iced Tea 
 
 Orange Custard Cream 
 
 JUNE 30 
 Lunch 
 
 Rice and Cheese Croquettes with Tomato Sauce 
 Cole Slaw- 
 Bread Butter Milk 
 Pineapple Fritters Sauce 
 
 Dinner 
 
 Cold Ham Creamed Potatoes 
 
 Spinach Buttered Beets 
 
 Bread Butter Coffee 
 
 Currant Fie Cheese 
 
 JULY 1 (Thursday) 
 
 Lunch 
 
 Creamed Ham on Toast Macaroni and Cheese 
 
 \'egetable Salad O^tt-overs) Bread Butter 
 
 Iced Tea Baked Apple Cream 
 
 Dinner 
 
 Stuffed Beef Heart Mashed Potatoes 
 
 Creamed Carrots Cucumber and Onion Salad 
 
 Bread Butter 
 
 Chocolate Bread Pudding Hard Sauce 
 
 JULY 2 
 Limch 
 
 Creamed Finnan Haddie or Cod Fish 
 
 Baked Potatoes Tomato Salad 
 
 Bread Butter Milk 
 
 Black Raspberries Cream 
 
 Dinner 
 
 Broiled White Fish Lemon Sauce 
 
 Baked Stuffed Potatoes Beet Greens 
 
 Bread Butter Milk Iced Tea 
 
 Jello with Custard Sauce 
 
 166 
 
WHAT SHALL WE HAVE FOR DINNER? 
 
 JULY 3 
 
 Lunch 
 
 Cream of Tomato Soup Saltines 
 
 Deviled Eggs Cole Slaw Potato Chips 
 
 Baking Powder Biscuits Honey 
 
 Dinner 
 
 Breaded Pork Chops Mashed Potatoes 
 
 Swiss Chard Sliced Tomatoes 
 
 Buttered String Beans Bread Butter 
 
 Cherry Pie Cheese Coffee 
 
 JULY 4 (Sunday) 
 
 Dinner 
 
 Fried Spring Chicken Mashed Potatoes 
 
 Creamed Asparagus Olives Radishes 
 
 Milk Gravy Cucumber Salad 
 
 Bread Butter Coflfee or Iced Tea 
 
 Strawberry Ice Cream 
 
 Devil's Food Cake 
 
 Supper 
 
 Creamed Sweet Breads on Toast 
 
 Pineapple Salad Cheese Crackers 
 
 Lemonade Cake 
 
 JULY 5 
 
 Lunch 
 
 Cream of Asparagus Soup Saltines 
 
 Italian Spaghetti Cabbage and Nut Salad 
 
 White Muffins Butter 
 
 Dinner 
 
 Beef Birds Creamed Potatoes 
 
 Spinach Buttered Beets 
 
 Bread Butter Iced Tea 
 
 Cantaloupe 
 
 JULY 6 
 
 Lunch 
 Vegetable Soup Saltines 
 
 Butter Lettuce and Cottage Cheese Salad Bread 
 
 Strawberries Cream 
 
 Dinner 
 
 Hamburger Layer Baked Potatoes 
 
 Turnip Greens or Swiss Chard Creamed Onions 
 
 Brerfd Butter Cofifee 
 
 Date Pudding Whipped Cream 
 
 167 
 
THE AMERICAN HOME DIET, OR 
 
 JULY 7 
 Lunch 
 
 Lima Beans in Casserole 
 Cole Slaw Bread 
 
 Banana Fritters 
 
 Sauce 
 
 Butter 
 
 Dinner 
 
 Breaded Veal Cutlets Mashed Potatoes 
 
 Creamed Peas Lettuce Salad 
 
 Bread Butter Iced Tea 
 
 Watermelon 
 
 JULY 8 
 
 Lunch 
 
 Mustard Sardines 
 
 Stuffed Green Peppers 
 Honey 
 
 Dinner 
 
 Rice and Meat in Casserole 
 Spinach with Bacon 
 
 Bread Butter 
 
 Potato Cakes 
 Milk 
 Baking Powder Biscuits 
 
 Dill Pickles 
 Creamed String Beans 
 Coffee 
 
 Washington Cream Pie 
 
 JULY 9 
 Lunch 
 
 Corn Chowder 
 
 Hash Brown Potatoes Codfish Cakes or Frankfurters 
 
 Catsup Bread Butter 
 
 Blackberries Cream 
 
 Dinner 
 
 Baked Black Bass or Fried Perch 
 
 Creamed Potatoes Swiss Chard 
 
 Tomato Salad Bread Butter 
 
 Cornstarch Pudding with Crushed Fresh Strawberries and Cream 
 
 Iced Tea 
 
 JULY 10 
 
 Lunch 
 
 Potato Salad Cole Slaw 
 
 Bread Butter Milk 
 
 Blue Plums or Apple Sauce Cream 
 
 Dinner 
 
 Swiss Steak Mashed Potatoes 
 
 Beet Greens Tomato and Cucumber Salad 
 
 Bread Butter Iced Tea 
 
 Saltines Banana Custard Cream 
 
 168 
 
WHAT SHALL WE HAVE FOR DINNER? 
 
 JULY 11. (Sunday) 
 Dinner 
 
 Brown Potatoes 
 
 Roast Lamb 
 
 Summer Squash 
 Lettuce Salad Mint Sauce 
 
 Pineapple Sherbet 
 
 Supper 
 
 Butter 
 
 Fruit Salad 
 
 Iced Chocolate 
 Sponge Cake 
 
 Gravy 
 Creamed Onions 
 Coffee or Iced Tea 
 Saltines 
 
 Nut-bread 
 Salted Peanuts 
 
 JULY 12 
 Lunch 
 
 Cream of Tomato Soup 
 Stuffed Egg Salad 
 
 Bread 
 
 Cherry Sauce 
 
 Dinner 
 
 Lamb Croquettes 
 
 Creamed Carrots 
 Bread Butter 
 
 Huckleberry Roll 
 
 Butter 
 
 Croiitons 
 Potato Cakes 
 
 Mashed Potatoes 
 Tomato Salad 
 Coffee Milk 
 
 Sauce 
 
 JULY 13 
 
 Lunch 
 
 Fish and Macaroni 
 Bread Butter 
 
 Black Raspberries 
 
 Dinner 
 
 Broiled Ham 
 Milk Gravy Spinach 
 
 Bread 
 
 Brown Betty 
 
 Cole Slaw 
 
 Iced Tea 
 Cream 
 
 Mashed Potatoes 
 Buttered String Beans 
 Butter 
 Creamy Sauce 
 
 JULY 14 
 
 Lunch 
 
 Vegetable Chowder 
 Banana and Nut Salad 
 
 Baking Powder Biscuits 
 
 Dinner 
 
 Boiled Tongue Tomato Sauce 
 
 Creamed Cabbage Green Onions 
 
 Bread Butter 
 
 Caramel Custard 
 
 169 
 
 Saltines 
 Butter Milk 
 
 Honey 
 
 Baked Potatoes 
 Radishes 
 Iced Tea 
 Cream 
 
THE AMERICAN HOME DIET, OR 
 
 JULY 15 
 Lunch 
 
 Cream of Potato Soup 
 Tomato and Egg Salad 
 
 Apple Fritters 
 
 Saltines 
 
 Bread 
 
 Sauce 
 
 Butter 
 
 
 Dinner 
 
 
 Cold Tongue 
 
 Turnip Greens 
 Bread 
 
 Iced Tea 
 
 Butter 
 
 JULY 16 
 Lunch 
 
 Creamed Potatoes 
 Buttered Beets 
 
 Sliced Cucumbers 
 Lemon Pie 
 
 Creamed Tuna Fish 
 Cabbage and Nut Salad 
 
 Boiled Rice 
 Bread Butter 
 Watermelon 
 Iced Tea 
 
 
 Dinner 
 
 
 Fried Perch 
 
 Spinach with Egg 
 
 Bread 
 
 Cherry Pu 
 
 Butter 
 
 dding 
 
 JULY 17 
 Lunch 
 
 Mashed Potatoes 
 Creamed String Beans 
 Iced Tea 
 
 Sauce 
 
 Vegetable Soup 
 Cottage Cheese and Nut S 
 Butter 
 
 Cup Cake 
 
 alad 
 
 Milk 
 
 Dinner 
 
 Saltines 
 
 Fried Tomatoes 
 Bread 
 Foamy Sauce 
 
 Liver and Bacon 
 Beet Greens 
 
 Bread 
 Sliced Peaches 
 
 Cream 
 
 French Fried Potatoes 
 
 Buttered Turnips 
 Butter 
 Oatmeal Cookies 
 
 Beef Birds 
 Creamed Lima Beans 
 Bread 
 Vanilla Ice Cream 
 
 JULY 18. (Sunday) 
 Dinner 
 
 Swiss Chard 
 Butter 
 Saltines 
 
 Mashed Potatoes 
 
 Tomato Salad 
 . Coffee 
 Chocolate Sauce 
 
 Supper 
 
 Shrimp Salad or Canned Salmon 
 
 Bread Butter Olives 
 
 White Layer Cake Iced Chocolate 
 
 170 
 
WHAT SHALL WE HAVE FOR DINNER? 
 
 JULY 19 
 Lunch 
 
 Rice and Cheese Croquettes with Tomato Sauce 
 
 Cole Slaw Banana and Nut Salad 
 
 White Muffins Butter 
 
 Orange Marmalade 
 
 Dinner 
 
 Fricassee of Veal Potato Puff 
 
 Succotash Turnip Greens Bread 
 
 Butter Sliced Cucumbers 
 
 Peach Short Cake 
 
 JULY 20 
 Lunch 
 
 Waldorf Salad 
 
 Bread 
 
 Black Raspberries 
 
 Butter 
 
 Dinner 
 
 Casserole Rice and Veal 
 Spinach 
 
 Butt#r 
 Apple Pie 
 
 Scalloped Potatoes 
 Cream 
 
 Tomato Sauce 
 
 Creamed Onions 
 Cheese 
 
 Milk 
 
 Bread 
 
 Radishes 
 
 Coffee 
 
 Fried Tomatoes 
 
 Bread 
 
 Pork Tenderloin 
 Corn on Cob 
 
 Butter 
 
 JULY 21 
 Lunch 
 
 Fish Chowder 
 
 Butter 
 Watermelon 
 
 Dinner 
 
 Scalloped Cabbage 
 
 Strawberry Jam 
 
 Glazed Sweet Potatoes 
 Milk Gravy Beet Greens 
 
 Iced Tea Bread 
 
 Grapefruit 
 
 JULY 22 
 
 Lunch 
 
 Italian Spaghetti Cabbage and Nut Salad 
 
 Graham Muffins Butter Iced Tea 
 
 Sliced Peaches Cream 
 
 Dinner 
 
 Stuffed Round Steak Buttered Potatoes 
 
 Creamed Carrots Cucumber Salad 
 
 Bread Butter Iced Tea 
 
 Chocolate Souffle Creamy Sauce 
 
 171 
 
THE AMERICAN HOME DIET, OR 
 
 Butter 
 
 JULY 23 
 Lunch 
 
 Egg, Olive and Potato Salad 
 
 Bread Cranberry Jelly 
 
 Baked Apple Stuffed with Raisins 
 
 Spiced Cookies 
 
 Dinner 
 Salmon Cutlets 
 Spinach Corn on Cob 
 
 Butter Coffee 
 
 Huckleberry Pie 
 
 Cream 
 
 Mashed Potatoes 
 
 Bread 
 Milk 
 Cheese 
 
 Vegetable Soup 
 Graham Muffins 
 
 Meat Pie 
 Creamed Turnips 
 Biead 
 
 JULY 24 
 
 Lunch 
 
 Waldorf Salad 
 
 Butter 
 
 Watermelon 
 
 Dinner 
 
 Saltines 
 
 Milk 
 
 Baked Sweet Potatoes 
 
 Lettuce Salad 
 Butter 
 Spanish Cream 
 
 Succotash 
 Iced Tea 
 
 Fried Chicken 
 Beet Greens 
 Bread 
 
 JULY 25. (Sunday) 
 Dinner 
 
 Milk Gravy 
 
 Butter 
 
 Cantaloupe and Ice Cream 
 
 Supper 
 Welsh Rarebit 
 Grapefruit and Celery Salad 
 
 Devil's Food Cake 
 
 Mashed Potatoes 
 
 Sliced Tomatoes 
 Coffee 
 
 Toast 
 Iced Chocolate 
 
 JULY 26 
 
 Lunch 
 Cream of Potato Soup 
 Stuffed Egg Plant 
 Bread 
 
 Cantaloupe 
 
 Dinner 
 
 Hamburger Layer 
 Corn on Cob Swiss Chard 
 
 Butter Dill Pickles 
 
 Peach Short Cake 
 
 172 
 
 Saltines 
 
 Cole Slaw 
 Butter 
 
 Creamed Potatoes 
 
 Bread 
 Iced Tea 
 
WHAT SHALL WE HAVE FOR DINNER? 
 
 JULY 27 
 
 Lunch 
 
 Cream of Corn Soup 
 Stuffed Green Peppers 
 
 Bread Butter 
 
 Blue Plums or Red Raspberries 
 
 Dinner 
 
 Lamb Chops 
 
 Creamed Onions 
 Bread Butter 
 
 Banana Cream Pie 
 
 Saltines 
 Potato Cakes 
 Iced Tea 
 Cream 
 
 Mashed Potatoes 
 Sliced Tomatoes 
 
 Iced Tea 
 
 JULY 28 
 
 Lunch 
 
 Cream of Tomato Soup 
 
 Macaroni and Cheese 
 Bread Butter 
 
 Sliced Peaches 
 
 Dinner 
 
 Veal Stew with Dumplings 
 Spinach with Egg Corn on Cob 
 
 Bread Butter 
 
 Huckleberry Roll 
 
 Croiitons 
 
 Milk 
 
 Cream 
 
 Fried Egg Plant 
 Iced Tea 
 Sauce 
 
 JULY 29 
 
 Lunch 
 
 Potato Salad 
 Cole Slaw Milk 
 
 Baking Powder Biscuits 
 
 Dinner 
 
 Beef Birds 
 
 Beet Greens 
 Bread Butter 
 
 Cantaloupe 
 
 JULY 30 
 
 Butter 
 
 Deviled Eggs 
 Honey 
 
 Butter 
 
 Creamed Potatoes 
 Squash 
 Iced Tea Olives 
 
 Codfish Calces 
 Catsup 
 
 Bread 
 
 Apple Fritters 
 
 Dinner 
 
 Broiled Halibut 
 Mashed Potatoes 
 
 Bread Tomato Salad 
 
 Watermelon 
 
 173 
 
 Hashed Brown Potatoes 
 Cucumber and Onion Salad 
 Iced Tea 
 Sauce 
 
 Creamed String Beans 
 
 Butter 
 Iced Tea 
 
THE AMERICAN HOME DIET, OR 
 
 Creamed Dried Beef 
 Lettuce Salad 
 
 Iced Tea 
 
 Broiled Ham 
 Spinach 
 
 Bread 
 
 JULY 31 
 Lunch 
 
 Bread 
 Brown Betty 
 
 Dinner 
 
 Milk Gravy 
 
 Butter 
 
 Peach Custard 
 
 Baked Potatoes 
 Foamy Sauce 
 
 Butter 
 
 Mashed Potatoes 
 
 Corn on Cob 
 Iced Tea 
 
 AUGUST 1. (Sunday) 
 Dinner 
 
 Roast Veal 
 Creamed Cauliflower 
 
 Sliced Tomatoes 
 
 Vanilla Ice Cream 
 
 Tuna Fish Salad 
 Nut-bread 
 Lemonade 
 
 Gravy 
 
 Coffee 
 
 Saltines 
 
 Supper 
 
 AUGUST 2 
 Lunch 
 
 Bread 
 
 Potato Cakes 
 
 Mashed Potatoes 
 
 Olives 
 Butter 
 
 Caramel Sauce 
 
 Potato Chips 
 Butter 
 Salted Peanuts 
 
 Mustard Sardines 
 
 Sliced Cucumbers and Onions 
 
 Butter 
 Cheese Crackers 
 
 Bread 
 
 Pineapple Salad 
 
 Dinner 
 
 Casserole Rice and Veal 
 
 Buttered Turnips 
 Beet Greens or Swiss Chard 
 
 Bread 
 
 Butter 
 Chocolate Pie 
 
 Toinato Sauce 
 
 Corn on Cob 
 Iced Tea 
 
 AUGUST 3 
 
 Lunch 
 
 Fish Chowder 
 
 Cornmeal Muffins 
 Syrup 
 
 Banana and Nut Salad 
 Butter 
 
 Sliced Peaches and Cream 
 
 Dinner 
 
 Swiss Steak Mashed Potatoes 
 
 Fried Onions Creamed Carrots and Peas 
 
 Bread Butter Milk Iced Tea 
 
 Watermelon 
 
 174 
 
WHAT SHALL WE HAVE FOR DINNER? 
 
 AUGUST 4 
 
 Lunch 
 
 Vegetable Soup Saltine^ 
 
 Rice and Cheese Croquettes Tomato Sauce 
 
 Bread Butter Milk 
 
 Fresh Pears or Plums 
 
 Dinner 
 
 Breaded Pork Chops Glazed Sweet Potatoes 
 
 Spinach Fried Egg Plant 
 
 Butter Raised Biscuits 
 
 Iced Tea Sliced Cucumbers 
 
 Cantaloupe 
 
 AUGUST 5 
 
 Lunch 
 
 Tomato and Egg Salad Peanut Butter Sandwiches 
 
 Lettuce Sandwiches Cheese Sandwiches 
 
 Creamed Lima Beans 
 
 Sliced Peaches Cream Saltines 
 
 Dinner 
 
 Stuffed Beef Heart Buttered Potatoes 
 
 Turnip Greens or Swiss Chard Corn on Cob 
 
 Bread Butter Spiced Currants Milk 
 
 Watermelon 
 
 AUGUST 6 
 
 Lunch 
 
 Creamed Peas on Toast Cole Slaw 
 
 Fried Sweet Potatoes Bread Butter 
 
 Pears Oatmeal Cookies 
 
 Dinner 
 
 Salmon Loaf Creamed Potatoes 
 
 Creamed Cauliflower Sliced Tomatoes 
 
 Buttered String Beans Bread Butter 
 
 Iced Tea Cantaloupe 
 
 AUGUST 7 
 
 Lunch 
 
 Cream of Tomato Soup Croutons 
 
 Scalloped Corn Waldorf Salad 
 
 Bread Butter Rhubarb Conserve 
 
 Dinner 
 
 Liver and Bacon Mashed Potatoes 
 
 Spinach Buttered Beets Bread 
 
 Butter Lettuce Salad Iceed Tea 
 
 Caramel Custard Cream 
 
 175 
 
THE AMERICAN HOME DIET, OR 
 
 AUGUST 8. (Sunday) 
 Dinner 
 
 Roast Chicken 
 Gravy 
 
 Bread 
 Chocolate Ice Cream 
 
 Deviled Egg Salad 
 Lemonade 
 
 Stuffing Mashed Potatoes 
 
 Corn on Cob Lettuce Salad 
 
 Butter Coffee 
 
 Angel Food Cake or Layer Cake 
 
 Supper 
 
 Butter 
 Cake 
 
 Nut-bread 
 Sliced Tomatoes 
 
 Baked Beans 
 Bread 
 
 AUGUST 9 
 Lunch 
 
 Chicken Soup with Noodles 
 
 Cabbage and Nut Salad 
 Butter Milk 
 
 Blue Plums 
 
 Boiled Tongue 
 
 Tomato Sauce 
 Beet Greens 
 
 Peach Short Cake 
 
 Dinner 
 
 Bread 
 
 Baked Potatoes 
 Creamed Turnips 
 
 Iced Tea 
 
 Butter 
 
 AUGUST 10 
 
 Lunch 
 
 Stuffed Egg Plant 
 White Muffins Butter 
 
 Baked Apple 
 
 Dinner 
 Cold Tongue 
 
 Creamed Cauliflower 
 
 Bread 
 
 Butter 
 Watermelon 
 
 Cucumber Salad 
 
 Iced Tea 
 Cream 
 
 Creamed Potatoes 
 Tomato Salad 
 
 Lemonade 
 
 Stuft'ed Green Peppers 
 Waldorf Salad 
 
 AUGUST 11 
 Lunch 
 
 Bread 
 
 Iced Tea 
 Dinner 
 
 Casserole Rice and Meat 
 
 Creamed Carrots and Peas 
 Bread Butter 
 
 Lemon Pie 
 
 176 
 
 Scalloped Potatoes 
 Butter 
 
 Tomato Sauce 
 Turnip Greens 
 
 Iced Tea 
 
WHAT SHALL WE HAVE FOR DINNER? 
 
 AUGUST 12 
 Lunch 
 
 Boiled Rice 
 Cottage Cheese Salad 
 
 Sliced Oranges and Cocoanut 
 
 Dinner 
 
 Lamb Chops 
 
 Cheese Sauce 
 Bread Butter 
 
 Corn on Cob 
 
 Bread Butter 
 
 Lemon Sherbet or Tapioca Cream 
 
 Mashed Potatoes 
 
 Creamed String Beans 
 
 Iced Tea 
 Sugar Cookies 
 
 Cream of Pea Soup 
 Cheese Souffle 
 Bread 
 
 AUGUST 13 
 Lunch 
 
 Butter 
 Dinner 
 
 Egg Sauce 
 
 Baked Trout 
 
 Summer Squash 
 
 Bread Butter 
 
 Cantaloupe or Huckleberry Roll 
 
 Croiitons 
 Grapefruit and Celery Salad 
 Iced Tea 
 
 Mashed Potatoes 
 
 Spinach 
 Milk 
 Vanilla Sauce 
 
 Potato Pufif 
 
 Bread 
 
 Catsup 
 
 Sliced Peaches 
 
 Broiled Ham 
 Milk Gravy 
 
 Bread 
 
 AUGUST 14 
 Lunch 
 
 Kippered Herring or Frankfurters 
 Cole Slaw 
 Butter Iced Tea 
 
 Cream 
 
 Dinner 
 
 Buttered Potatoes 
 Swiss Chard Creamed String Beans 
 
 Butter Iced Tea 
 
 Jello with Custard Sauce 
 
 AUGUST 15. (Sunday) 
 Dinner 
 
 Veal Cutlets in Casserole 
 Creamed Cauliflower 
 
 Bread Butter 
 
 Peach Sherbet 
 
 Mashed Potatoes 
 
 Tomato Salad 
 Celery Coffee 
 
 Saltines 
 
 Supper 
 
 Shrimp Salad or Salmon and Orange Salad 
 Potato Chips Olives Iced Chocolate 
 
 X Cocoanut Cake 
 
 177 
 
THE AMERICAN HOME DIET, OR 
 
 AUGUST 16 
 
 Lunch 
 
 Cream of Tomato Soup Croutons 
 
 Egg, Olive and Potato Salad Bread Butter 
 
 Cantaloupe Milk 
 
 Dinner 
 
 Creamed Veal in Pastry Cups 
 
 Mashed Potatoes 
 Bread 
 
 Lettuce Salad 
 Butter 
 Banana Cream Pie 
 
 Beet Greens 
 Iced Tea 
 
 AUGUST 17 
 
 Lunch 
 Macaroni and Cheese 
 Cole Slaw Bread 
 
 Watermelon 
 
 Swiss Steak 
 Fried Onions 
 Bread 
 
 Dinner 
 
 Butter 
 Peach Shortcake 
 
 Fried Tomatoes 
 Butter Milk 
 
 Creamed Potatoes 
 
 Buttered String Beans 
 Iced Tea 
 
 Italian Spaghetti 
 Waldorf Salad 
 
 Meat Pie 
 Turnip Greens 
 
 Bread 
 Date Pudding 
 
 AUGUST 18 
 Lunch 
 
 Bread 
 
 Dinner 
 
 Butter 
 
 Creamed Lima Beans 
 
 Butter Milk 
 
 Glazed Sweet Potatoes 
 Cucumber and Onion Salad 
 Iced Tea 
 Whipped Cream 
 
 Vegetable Soup 
 Graham Muffins 
 
 Breaded Pork Chops 
 Saner Kraut 
 
 Iced Tea 
 
 AUGUST 19 
 Lunch 
 
 Scalloped Cabbage 
 
 Lettuce Salad 
 
 Cantaloupe or Pears 
 
 Dinner 
 
 Bread 
 
 Saltines 
 
 Pineapple Sherbet or Pineapple Whip 
 
 178 
 
 Butter 
 
 Mashed Potatoes 
 Sliced Tomatoes 
 Butter 
 
 Cream 
 
WHAT SHALL WE HAVE FOR DINNER? 
 
 AUGUST 20 
 Lunch 
 
 Creamed Tuna Fish 
 Waldorf Salad Bread Butter 
 
 Blue Plums 
 
 Dinner 
 
 Salmon Croquettes 
 Creamed Celery 
 
 Bread Butter 
 
 Boiled Rice 
 Cucumber Pickles 
 
 Creamed Peas 
 
 Spinach 
 Iced Tea 
 
 Chocolate Souffle 
 
 Foamy Sauce 
 
 AUGUST 21 
 
 Lunch 
 Corn Chowder 
 Bread Butter 
 
 Baked Apple Stuffed with Raisins 
 
 Dinner 
 
 Stuffed Round Steak 
 
 Creamed Carrots Celery 
 
 Butter Iced Tea 
 
 Lemon Pie 
 
 Tomato Salad 
 
 Iced Tea 
 Cream 
 
 Mashed Potatoes 
 Bread 
 Milk 
 
 AUGUST 22. (Sunday) 
 Dinner 
 
 Fricassee of Chicken 
 Swiss Chard Creamed Turnips 
 
 Bread Cucumber Salad 
 
 Vanilla Ice Cream 
 
 Mashed Potatoes 
 Olives 
 Butter 
 Sliced Peaches 
 
 Coffee 
 
 Saltines 
 
 Supper 
 
 Welsh Rarebit on Toast 
 Grapefruit and Celery Salad 
 
 Butter Salted Peanuts 
 
 Lemonade Oatmeal Cookies 
 
 Bread 
 
 AUGUST 23 
 Lunch 
 
 Potatoes and Cheese Croquettes with Tomato Sauce 
 Cabbage and Nut Salad 
 Bread Butter 
 
 Cantaloupe 
 
 Dinner 
 
 Chicken Soup with Rice 
 Glazed Sweet Potatoes Cucumber Salad 
 Creamed Onions Bread 
 
 Iced Tea Milk 
 
 Cherry Pudding 
 
 179 
 
 Milk 
 
 Saltines 
 Stuffed Egg Plant 
 Butter 
 
 Sauce 
 
THE AMERICAN HOME DIET. OR 
 
 AUGUST 24 
 Lunch 
 Egg, Olive and Potato Salad 
 
 Sauce 
 Dinner 
 
 Butter 
 
 Banana Fritters 
 
 Pork Tenderloin 
 Milk Gravy 
 Bread 
 
 Bread 
 Sliced Cucumbers and Tomatoes 
 Lemonade 
 
 Turnip Greens 
 Butter 
 Peach Short Cake 
 
 Mashed Potatoes 
 
 Cole Slaw- 
 Iced Tea 
 
 Cheese Souffle 
 Dill Pickles 
 
 Honev 
 
 AUGUST 25 
 Lunch 
 
 Lettuce Salad 
 
 Dinner 
 
 Potato Cakes 
 Baking Powder Biscuits 
 Milk 
 
 Hamburger Layer Creamed Potatoes 
 
 Spinach Buttered Beets Bread 
 
 Butter Iced Tea 
 
 Huckleberry Roll Vanilla Sauce 
 
 AUGUST 26 
 Lunch 
 
 Stuffed Egg Plant 
 Bread 
 
 Cucumber and Onion Salad 
 
 Watermelon 
 Dinner 
 
 Creamed Lima Beans 
 Butter 
 
 Lamb Chops 
 
 Swiss Chard 
 Bread Butter 
 
 Orange Custard 
 
 Baked Potatoes 
 Buttered Turnips 
 Milk Iced Tea 
 
 Cookies 
 
 AUGUST 27 
 Lunch 
 
 Tuna Fish Salad 
 Butter Syrup 
 
 Caramel Custard 
 
 Corn Bread 
 Milk Iced Tea 
 
 Saltines 
 
 Dinner 
 
 Fried Rock Fish Glazed Sweet Potatoes 
 
 Spinach with Egg Lettuce Salad Stewed Tomatoes 
 
 Bread Butter Spiced Currants 
 
 Peaches and Blue Plums 
 
 180 
 
WHAT SHALL WE HAVE FOR DINNER? 
 
 Baked Beans 
 
 Bread 
 
 Broiled Ham 
 Milk Gravy 
 Sliced Tomatoes 
 
 AUGUST 28 
 
 Lunch 
 
 Vegetable Chowder 
 
 Butter 
 Cantaloupe or Pears 
 
 Dinner 
 
 Cole Slaw 
 
 Milk 
 
 Bread 
 
 Peach Short Cake 
 
 Mashed Potatoes 
 Swiss Chard 
 
 Iced Tea 
 
 Butter 
 
 AUGUST 29. (Sunday) 
 Dinner 
 
 Veal Birds Mashed Potatoes 
 
 Creamed Cauliflower Corn on Cob 
 
 Spiced Peaches Bread Butter 
 
 Chocolate Ice Cream Oatmeal Cookies 
 
 Potato Salad 
 
 Lemonade 
 
 Supper 
 
 Nut-Bread 
 
 Watermelon 
 
 Butter 
 
 Salted Peanuts 
 
 AUGUST 30 
 
 Lunch 
 
 Potato Puflf Mustard Sardines or Frankfurters 
 
 Tomato and Cucumber Salad Bread 
 
 Butter Iced Chocolate 
 
 Grapes 
 
 Dinner 
 
 Pot 
 
 Roast 
 
 
 Bi 
 
 rown Potatoes 
 
 
 
 
 Gravy 
 
 
 Spinach 
 
 B 
 
 uttered 
 
 Beets 
 
 Bread 
 
 
 Butter 
 
 
 
 
 Iced Te 
 
 a 
 
 Milk 
 
 
 
 
 
 Prune 
 
 Fluff 
 
 
 Saltines 
 
 Cust 
 
 ard 
 
 Sauce 
 
 
 AUGUST 31 
 Lunch 
 
 Cream of Spinach Soup 
 Italian Spaghetti 
 Bread Butter 
 
 Baked Apple 
 
 Dinner 
 
 Pot Roast Reheated in Gravy 
 Creamed Onions 
 
 Bread Butter Milk 
 
 Raisin Pie Coffee 
 
 181 
 
 Saltines 
 Lettuce Salad 
 
 Iced Tea 
 Cream 
 
 Mashed Potatoes 
 
 Cucumber Pickles 
 Iced Tea 
 Cheese 
 
THE AMERICAN HOME DIET, OR 
 
 SEPTEMBER 1 (Wednesday) 
 Lunch 
 
 Baked Sweet Potatoes Creamed Tuna Fish 
 
 Fried Tomatoes Bread Butter Milk 
 
 Grapes 
 
 Dinner 
 
 Liver and Bacon 
 Swiss Chard 
 
 Chow-Chow Bread 
 
 Peach Sherbet or 
 
 Iced Tea 
 
 Creamed Potatoes 
 
 Buttered Turnip? 
 Butter 
 Peach Short Cake 
 
 Stuffed Egg Plant 
 Milk Butter 
 
 Meat Loaf 
 Beet Greens 
 Bread 
 
 Brown Betty 
 
 SEPTEMBER 2 
 Lunch 
 
 Scalloped Corn 
 Baking Powder Biscuits Honey 
 
 Cantaloupe 
 
 Dinner 
 
 Mashed Potatoes 
 Gravy Cabbage Salad 
 
 Butter Iced Tea 
 
 Foamy Sauce 
 
 SEPTEMBER 3 
 Lunch 
 
 Fish Chowder 
 Tomato and Egg Salad 
 Butter 
 
 Dinner 
 
 Baked Stuffed Haddock 
 Boiled Sweet Potatoes 
 
 Milk Bread Butter 
 
 Banana Cream Pie 
 
 Cornmeal Muffins 
 Rhubarb Conserve 
 
 Egg Sauce 
 Creamed Onions 
 Coffee 
 
 Creamed Dried Beef 
 
 SEPTEMBER 4 
 Lunch 
 
 Cole Slaw 
 
 Sliced Peaches 
 
 Pork Tenderloin 
 Turnip Greens 
 
 Milk Gravy 
 
 Watermelon 
 
 Bread 
 
 Dinner 
 
 Lettuce Salad 
 Bread 
 
 182 
 
 Fried Sweet Potatoes 
 
 or 
 
 Boiled Rice 
 
 Butter 
 Cream 
 
 Mashed Potatoes 
 
 Fried Egg Plant 
 Butter 
 Iced Tea 
 
WHAT SHALL WE HAVE FOR DINNER? 
 
 SEPTEMBER 5. (Sunday) 
 
 Dinner 
 
 Roast Lamb Mashed Potatoes 
 
 Mint Sauce Swiss Chard 
 
 Bread Butter 
 
 Chocolate Ice Cream 
 
 Supper 
 Shrimp or Salmon Salad 
 
 Nut-bread Chocolate 
 
 Plums and Apples 
 
 Gravy- 
 Sliced Tomatoes 
 Coffee 
 Saltines 
 
 Potato Chips 
 Marshmallows 
 
 SEPTEMBER 6 
 
 Lunch 
 
 Cream of Tomato Soup 
 Scalloped Cabbage 
 Bread Butter 
 
 Brown Betty- 
 Dinner 
 Lamb Reheated in Gravy 
 Creamed Celery Turnip Greens 
 
 Apple Pie Cheese 
 
 Crotitons 
 Spiced Peaches 
 
 Hard Sauce 
 
 Milk 
 
 Baked Sw^eet Potatoes 
 
 Bread Butter 
 
 Coffee 
 
 SEPTEMBER 7 
 
 Lunch 
 
 Fish and Macaroni Cabbage* Salad 
 
 White Muffins Butter Milk 
 
 Baked Apple Stuffed with Raisins Cream 
 
 Dinner 
 
 Swiss Steak Mashed Potatoes 
 
 Fried Onions Cucumber Salad Spinach 
 
 Bread Butter Iced Tea 
 
 Peach Short Cake Whipped Cream 
 
 Vegetable Soup 
 Fried Egg Plant 
 Bread 
 
 SEPTEMBER 8 
 Lunch 
 
 Butter 
 Watermelon 
 
 Dinner 
 
 Meat Pie 
 
 Turnip Greens 
 Bread Butter 
 
 Grapefruit and Celery Salad 
 
 183 
 
 Saltines 
 Creamed Lima Beans 
 Milk 
 
 Boiled Sweet Potatoes 
 Tomato Salad 
 
 Coffee 
 Cheese Crackers 
 
THE AMERICAN HOME DIET, OR 
 
 SEPTEMBER 9 
 Lunch 
 
 Cream of Celery Soup 
 Baked Beans 
 Cole Slaw 
 
 Saltines 
 Steamed Brown Bread 
 
 Butter 
 Grapes 
 
 Dinner 
 
 Boiled Tongue 
 Tomato Sauce Creamed Onions 
 
 Raised Biscuits Butter 
 
 Banana Custard 
 
 Milk 
 
 Baked Potatoes 
 
 Lettuce Salad 
 Coffee 
 
 SEPTEMBER 10 
 Lunch 
 
 Creamed Codfish 
 Cabbage and Celery Salad 
 Cantaloupe 
 
 Salmon Cutlets 
 Mashed Potatoes 
 Bread 
 
 Dinner 
 
 Butter 
 
 Huckleberry Roll 
 
 Boiled Rice 
 Bread Butter 
 
 Iced Tea 
 
 Tomato Sauce 
 
 Swiss Chard 
 Milk 
 Sauce 
 
 SEPTEMBER 11 
 
 Potato Pufif 
 
 Banana and Nut Salad 
 Cinnamon Rolls 
 
 Lunch 
 
 Pickled Pigs Feet or Mustard Sardines 
 
 Celery 
 Milk 
 
 Dinner 
 
 Breaded Pork Chops 
 
 Boiled Cabbage with Dressing 
 Bread Butter 
 
 Sliced Peaches 
 
 Mashed Potatoes 
 Buttered Beets 
 
 Cofifee 
 Cream 
 
 SEPTEMBER 12. (Sunday) 
 
 Dinner 
 
 Fricassee of Chicken 
 
 Creamed Cauliflower 
 
 Swiss Chard Bread 
 
 Vanilla Ice Cream 
 
 Saltines 
 
 Mashed Potatoes 
 
 Sliced Tomatoes 
 ■ Butter Cofifee 
 
 Chocolate Sauce 
 
 Supper 
 
 Soft Boiled Eggs Bread 
 
 Grapefruit and Celery Salad 
 Devil's Food Cake Lemonade 
 
 184 
 
 Butter 
 
WHAT SHALL WE HAVE FOR DINNER? 
 
 SEPTEMBER 13 
 
 Lunch 
 
 Chicken Soup with Noodles 
 Creamed Finnan Haddie 
 
 Bread Butter 
 
 Baked Apple 
 
 Dinner 
 
 Stuffed Round Steak 
 
 Kale or Turnip Greens 
 Bread Butter 
 
 Cantaloupe 
 
 Boiled Sweet Potatoes 
 Milk 
 Cream 
 
 Mashed Potatoes 
 Creamed Carrots 
 
 Cucumber Pickles 
 
 SEPTEMBER 14 
 
 Lunch 
 
 Scrambled Eggs and Dried Beef 
 
 Cole Slaw 
 
 Honey 
 
 Fried Sweet Potatoes 
 Baking Powder Biscuits 
 Butter Tea 
 
 Creamed Lima Beans 
 
 Bread Butter 
 
 - Chocolate Souffle 
 
 Dinner 
 
 Veal Stew with Dumplings 
 
 Sliced Tomatoes 
 Milk Coffee 
 
 Foamy Sauce 
 
 SEPTEMBER 15 
 
 Lunch 
 
 Rice and Cheese Croquettes with Tomato Sauce 
 
 Fried Egg Plant Bread Butter 
 
 Banana Fritters Sauce 
 
 Dinner 
 
 Baked Ham 
 
 Spinach 
 Bread Butter 
 
 Jello with Custard Sauce 
 
 Glazed Sweet Potatoes 
 Buttered Beets 
 
 Spiced Currants 
 
 Saltines 
 
 SEPTEMBER 16 
 
 Lunch 
 
 Mexican Beans Waldorf Salad 
 
 White Muffins Butter Milk 
 
 Black Raspberry Jam 
 
 Dinner 
 
 Cold Ham Mashed Potatoes 
 
 Kale or Turnip Greens Buttered Parsnips Chili Sauce 
 
 Bread Butter Coffee 
 
 Bread Pudding Oatmeal Cookies 
 
 185 
 
THE AMERICAN HOME DIET, OR 
 
 Scalloped Potatoes 
 Sliced Peaches 
 
 Broiled Trout 
 Creamed Onions 
 Bread 
 Caramel Custard 
 
 SEPTEMBER 17 
 
 Lunch 
 
 Kippered Herring or Tuna Fish Salad 
 
 Cream 
 Dinner 
 
 Butter 
 
 Bread Butter 
 
 Oatmeal Cookies 
 
 Creamed Potatoes 
 Tomato and Onion Salad 
 
 Milk 
 Whipped Cream 
 
 Potato Puff 
 
 Bread 
 
 Beef Birds 
 
 Milk Gravy 
 Bread 
 
 SEPTEMBER 18 
 Lunch 
 
 Vegetable Soup 
 
 Creamed Ham 
 Butter Milk Tea 
 
 Grapes or Pears 
 
 Dinner 
 
 Baked Sweet Potatoes 
 Creamed Cabbage Chili Sauce 
 
 Butter Coffee 
 
 Creamed Rice with Dates 
 
 Cream 
 
 SEPTEMBER 19. (Sunday) 
 
 Dinner 
 
 Veal Cutlets in Casserole Mashed Potatoes 
 
 Creamed Cauliflower Celery Spinach 
 
 Bread Butter Coffee 
 
 Date Pudding Foamy Sauce 
 
 Supper 
 
 Egg, Olive and Potato Salad 
 
 Salted Peanuts Nut-bread Butter 
 
 Chocolate Grapefruit 
 
 SEPTEMBER 20 
 Lunch 
 
 Cream of Celery Soup 
 
 Fried Tomatoes 
 Bread Butter 
 
 Banana and Nut Salad 
 
 Dinner 
 
 Casserole Rice and Veal 
 
 Spinach with Egg 
 Summer Squash 
 Bread Butter Milk 
 
 Chocolate Pie 
 
 186 
 
 Saltines 
 
 Milk 
 
 Tomato Sauce 
 
 Cole Slaw 
 
 CoflFee 
 
WHAT SHALL WE HAVE FOR DINNER? 
 
 SEPTEMBER 21 
 
 Lunch 
 
 Creamed Dried Beef Baked Potatoes 
 
 Sliced Cucumbers and Onions Baking Powder Biscuits 
 
 Honey Butter 
 
 Dinner 
 
 Pork Chops Boiled Sweet Potatoes 
 
 Kale Buttered Beets Bread Butter 
 
 Grapefruit and Celery Salad 
 
 Milk Cheese Crackers Coffee 
 
 SEPTEMBER 22 
 
 Lunch 
 
 Fish Chowder 
 
 Stuffed Green Peppers Bread 
 
 Butter Cabbage and Nut Salad 
 
 Grapes 
 
 Dinner 
 
 Stuffed Beef Heart Mashed Potatoes 
 
 Creamed Celery Spinach 
 
 Bread Butter Milk 
 
 Brown Betty Hard Sauce 
 
 SEPTEMBER 23 
 
 Lunch 
 
 Cheese Souffle Fried Sweet Potatoes 
 
 Bread Butter 
 
 Lettuce and Tomato Salad 
 
 Doughnuts Coffee Milk 
 
 Dinner 
 
 Lamb Chops Creamed Potatoes 
 
 Kale or Swiss Chard Celery Currant Jelly 
 
 Bread Butter 
 
 Spanish Cream Cookies 
 
 SEPTEMBER 24 
 
 Lunch 
 
 Salmon Croquettes Creamed Peas 
 
 Waldorf Salad Bread Butter 
 
 Milk 
 
 Dinner 
 
 Baked Trout Egg Sauce Mashed Potatoes 
 
 Creamed Lima Beans Cole Slaw 
 
 Bread Butter Coffee 
 
 Apple Dumpling Foamy Sauce 
 
 187 
 
THE AMERICAN HOME DIET, OR 
 
 SEPTEMBER 25 
 
 Lunch 
 Cream of Pea Soup Croutons 
 
 Baked Beans Catsup Bread Butter 
 
 French Toast Syrup 
 
 Dinner 
 
 Meat Pie Creamed Brussel Sprouts 
 
 Buttered Beets Bread Butter 
 
 Milk Lemon Pie Coffee 
 
 SEPTEMBER 26. (Sunday) 
 
 Dinner 
 
 Broiled Steak Mashed Potatoes 
 
 Celery Kale Creamed Cauliflower 
 
 Bread Butter Olives Coffee 
 
 Chocolate Ice Cream Saltines 
 
 Supper 
 
 Welsh Rarebit on Toast 
 
 Grapefruit and Celery Salad Nut-bread 
 
 Chocolate Butter Marshmallows 
 
 SEPTEMBER 27 
 Lunch 
 
 Vegetable Chowder Saltines 
 
 Scalloped Potatoes Mustard Sardines 
 
 Bread Butter Milk Apple Jelly 
 
 Dinner 
 
 Boiled Tongue Tomato Sauce Mashed Potatoes 
 
 Turnip Greens Fried Parsnips Bread 
 
 Butter Milk Coffee 
 
 Tapioca Cream -i, Sugar Cookies 
 
 SEPTEMBER 28 
 
 Lunch 
 
 Cream of Potato Soup Saltines 
 
 Macaroni and Dried Beef Bread Butter 
 
 Apple Sauce Cream 
 
 Dinner 
 
 Cold Tongue Creamed Potatoes 
 
 Brussel Sprouts with Bacon Chili Sauce 
 
 Raised Biscuits Butter Milk Coffee 
 
 Caramel Pie or Banana Cream Pie 
 
 188 
 
WHAT SHALL WE HAVE FOR DINNER? 
 
 SEPTEMBER 29 
 
 Lunch 
 
 Hash Brown Potatoes Rhubarb Conserve Cole Slaw 
 
 White Muffins Butter Milk 
 
 Sliced Oranges and Cocoanut Sugar Cookies 
 
 Dinner 
 
 Beef Birds 
 Creamed Carrots 
 Prune Whip 
 
 Kale 
 
 Saltines 
 
 
 SEPTEMBER 30 
 
 
 Lunch 
 
 Italian Spaghetti 
 Baking Powder Biscuits 
 
 Butter 
 
 Baked Sweet Potatoes 
 Bread Butter 
 
 Custard Sauce 
 
 Waldorf Salad 
 
 Dinner 
 
 Lamb Stew with Dumplings 
 Cabbage and Celery Salad 
 Bread Butter 
 
 Apple Pie 
 
 Honey 
 
 Mashed Potatoes 
 Creamed Peas 
 Milk Coffee 
 
 Cheese 
 
 OCTOBER 1. 
 
 (Friday) 
 
 
 Lunch 
 
 
 Lima Beans in Casserole 
 Bread 
 
 Tea 
 
 Butter 
 Grapes 
 
 Dinner 
 
 Stuffed Green Peppers 
 Cabbage and Apple Salad 
 
 Milk 
 
 Salmon Loaf 
 Swiss Chard 
 Bread 
 
 Cherry Pudding 
 
 Butter 
 
 Creamed Potatoes 
 
 Creamed Turnips 
 Dill Pickles 
 Sauce 
 
 OCTOBER 2 
 Lunch 
 
 Creamed Dried Beef Boiled Rice or Sweet Potatoes 
 
 Cabbage and Celery Salad Bread Butter 
 
 Apple Jelly 
 
 Dinner 
 
 Swiss Steak Mashed Potatoes 
 
 Fried Onions Kale Sliced Tomatoes 
 
 Bread Butter Coffee Milk 
 
 Creamed Rice with Dates Cream 
 
 189 
 
THE AMERICAN HOME DIET, OR 
 
 OCTOBER 3. (Sunday) 
 Dinner 
 
 Roast Chicken Stuffing Mashed Potatoes 
 
 Creamed Brussel Sprouts with Celery 
 
 Gravy Currant Jelly Bread Butter 
 
 Vanilla Ice Cream Chocolate Sauce 
 
 Coffee Saltines 
 
 Supper 
 
 Chicken Salad fLettuce 
 
 . Sandwiches [-Date 
 
 [Pimento Cheese 
 Chocolate Cocoanut Cake 
 
 OCTOBER 4 
 
 Lunch 
 
 Chicken Soup with Rice Saltines 
 
 Fried Sweet Potatoes Vegetable Salad 
 
 Butter Cornmeal Muffins Carrot Marmalade 
 
 Dinner 
 
 Mutton Chops Mashed Potatoes 
 
 Creamed Onions Cole Slaw Buttered Beets 
 
 Bread Butter Coffee Milk 
 
 Lemon Pie 
 
 OCTOBER 5 
 Lunch 
 
 Vegetable Soup 
 
 Tomato and Egg Salad Celery Bread 
 
 Butter Cantalope 
 
 Dinner 
 
 Meat Loaf Creamed Potatoes 
 
 Fried Parsnips Turnip Greens with Bacon 
 
 Bread Butter Coffee 
 
 Baked Apple Stuffed with Raisins Cream 
 
 OCTOBER 6 
 
 Lunch 
 
 Cream of Pea Soup Croutons 
 
 Scalloped Potatoes Waldorf Salad 
 
 Bread Butter Rhubarb Conserve 
 
 Dinner 
 
 Reheated Meat Loaf Tomato Sauce Glazed Sweet Potatoes 
 
 Creamed Cauliflower Cole Slaw 
 
 Bread Butter 
 
 Chocolate Souffle Hard Sauce 
 
 190 
 
WHAT SHALL WE HAVE FOR DINNER? 
 
 Italian Spaghetti 
 
 Bread 
 
 Cup Cake 
 
 OCTOBER 7 
 
 Limch 
 
 Cod Fish Cakes 
 
 Butter Waldorf Salad 
 
 Chocolate Sauce 
 
 Dinner 
 
 Mashed Potatoes 
 
 Fricassee of Veal 
 Chili Sauce Bread 
 
 Prune Whip 
 
 Turnip Greens 
 Butter Creamed Parsnips 
 
 Custard Sauce 
 
 Mexican Beans 
 Cucumber Pickles 
 Bread 
 
 Broiled Mackerel 
 Creamed Carrots and Peas 
 Bread 
 
 Bread Pudding 
 
 OCTOBER 8 
 
 Lunch 
 
 Scalloped Corn 
 Grapefruit and Celery Salad 
 Butter Milk 
 
 Dinner 
 
 Mashed Potatoes 
 Pickled Peaches Kale 
 
 Butter Coffee 
 
 Saltines 
 
 OCTOBER 9 
 Lmich 
 
 Creamed Eggs on Toast 
 Bread Butter 
 
 Sliced Oranges and Cocoanut 
 
 Dinner 
 
 Broiled Ham Mashed Potatoes 
 
 Swiss Chard Carrot and Pea Salad Milk Gravy 
 
 Bread Butter Coffee 
 
 Brown Betty Cream 
 
 Stewed Tomatoes 
 Coffee Milk 
 
 Doughnuts 
 
 Broiled Steak 
 
 Brussel Sprouts 
 Horse Radish Bread 
 
 Peach Ice Cream 
 
 OCTOBER 10 (Sunday) 
 Dinner 
 Glazed Sweet Potatoes or Mashed Potatoes 
 
 Creamed Celery 
 Butter Coffee 
 
 Saltines 
 
 Supper 
 
 Cottage Cheese Salad Nut Bread 
 
 Chocolate Cherry Jam Bread Butter 
 
 Cup Cake Foamy Sauce 
 
 191 
 
TllK AMI'.KICAN ilOMlC DUiT, OR 
 
 OCTOBER 11 
 
 Lunch 
 
 Cream of Potato Soup Saltines 
 
 Macaroni ami Cheese Beet atul Cabbage Salad 
 
 Hrcad Butter Grapes 
 
 Dinner 
 
 Casserole Rice and Meat Baked Sweet Potatoes 
 
 Tomato Sauce Kale Mixed Pickle 
 
 Creamed Turnips 
 
 Bread Butter Milk 
 
 Ai)ple Duniplinj; Creamy Sauce 
 
 OCTOBER 12 
 
 Lunch 
 
 Vegetable Soup Saltines 
 
 Cheese Soutll6 Butter Milk 
 
 Bakinj^ Powder Biscuits Honey 
 
 Dinner 
 
 Liver antl Bacon - Mashed Potatoes 
 
 Swiss Chard Cole Slaw Bread Butter 
 
 i>anana Custard Coffee 
 
 OCTOBER 13 
 
 Lunch 
 
 Scalloped Potatoes Creamed Lima Beans 
 
 Dill Picklei Bread Butter 
 
 Pineapple Sauce Oatmeal Cookies 
 
 Dinner 
 
 Boiled Tongue Baked Potatoes 
 
 Tomato Sauce Creamed Cauliflower 
 
 Celery Bread Butter CofYee 
 
 Date Pudding Whipped Cream 
 
 OCTOBER 14 
 Lunch 
 
 Cream of Celery Soup Saltines 
 
 Boiled Rice or Sweet Potatoes Creamed Dried Beef 
 
 Bread Cole Slaw Butter 
 
 Baked Apple Cream 
 
 Dinner 
 
 Cold Tongue Creamed Potatoes 
 
 Kale or Turnip Greens Boiled Cabbage with Dressing 
 
 Bread Butter Chili Sauce 
 
 Lemon Pie 
 
 193 
 
WHAT SITALT. WE irAVF-: FOR DINNER? 
 
 OCTOBER 15 
 
 Lunch 
 
 Corn SouKlc Fried Sweet Potatoes 
 
 Pear Salad Milk Tea 
 
 Graiiani Muffins Butter 
 
 Dinner 
 
 Salmon Cutlets Maslicd Potatoes 
 
 Creamed Onions Bread Butter 
 
 Spiced Peaches Coffee Milk 
 
 Grapefruit and Celery Salad 
 
 Cheese Crackers 
 
 OCTOBER 16 
 
 Lunch 
 
 Cream of Pea Soup Croutons 
 
 Stuffed Green Peppers Banana and Nut Salad 
 
 Bread Butter Milk 
 
 Dinner 
 
 Stuffed Beef Heart Mashe<l Potatoes 
 
 Kale or Brussel Sprouts Sliced Onions and Cucumbers 
 
 Bread Butter Coffee 
 
 Brown Betty Foamy Sauce 
 
 OCTOBER 17 (Sunday) 
 
 Dinner 
 
 Chicken Pie Glazed Sweet Potatoes 
 
 Creamed Celery Olives Beet Pickles 
 
 Bread Butter Coffee 
 
 Fruit Jcllo with Whipped Cream 
 
 Supper 
 
 Welsh Rarebit on Toast 
 
 Celery Hearts Mixed Nuts Apples 
 
 Chocolate Spiced Cookies 
 
 OCTOBER 18 
 Lunch 
 
 Chicken Soup with Noodles 
 
 Hash Brown Potatoes Cole Slaw 
 
 Butter Cornmcal Muffins Syrup 
 
 Dinner 
 
 Beef Birds Creamed Potatoes 
 
 Buttered Picets Swiss Chard Bread Butter 
 
 Grapefruit Coffee 
 
 193 
 
THE AMERICAN HOME DIET, OR 
 
 OCTOBER 19 
 
 Lunch 
 
 Vegetable Soup Saltines 
 
 Scalloped Corn Beet and Cabbage Salad 
 
 Bread Butter Milk 
 
 Grapes 
 
 Dinner 
 
 Pork Tenderloin Mashed Potatoes 
 
 Milk Gravy Baked Hubbard Squash 
 
 Cole Slaw Bread Butter 
 
 Coffee Caramel Custard 
 
 OCTOBER 20 
 Lunch 
 
 Rice and Cheese Croquettes with Tomato Sauce 
 
 Cottage Cheese Salad White Muffin? 
 
 Strawberry Jam Butter 
 
 Dinner 
 
 Pot Roast Brown Potatoes 
 
 Gravy Kale Creamed Carrots 
 
 Dill Pickles Bread Butter 
 
 Creamed Rice with Raisins 
 
 Cream 
 
 OCTOBER 21 
 
 Lunch 
 
 Cream of Tomato Soup Saltines 
 
 Potato Cakes Waldorf Salad . Milk 
 
 Bread Butter Gingerbread Coffee 
 
 Dinner 
 
 Pot Roast Reheated in Gravy Baked Sweet Potatoes 
 
 Creamed Brussel Sprouts Cabbage and Celery Salad 
 
 Bread Butter 
 
 Baked Apple Stuffed with Dates 
 
 Cream 
 
 OCTOBER 22 
 
 Lunch 
 
 Creamed Finnan Haddie or Kippered Herring 
 
 Boiled Rice or Baked Potatoes 
 
 Banana and Nut Salad Baking Powder Biscuits 
 
 Honey Milk Tea Butter 
 
 Dinner 
 
 Broiled Trout Mashed Potatoes 
 
 Fried Egg Plant Lettuce Salad Egg Sauce 
 
 Creamed Onions Bread Butter 
 
 Bread Pudding 
 
 194 
 
WHAT SHALL WE HAVE FOR DINNER? 
 
 OCTOBER 23 
 Lunch 
 
 Egg, Olive and Potato Salad 
 
 Bread Butter Milk Rhubarb Conserve 
 
 Sliced Oranges and Cocoanut 
 
 Dinner 
 
 Meat Pie Creamed Cabbage 
 
 Spinach with Bacon 
 Bread 
 
 Butter 
 
 Grapes 
 
 Apples 
 
 OCTOBER 24 (Sunday) 
 Dinner 
 
 Vealed Cutlets in Casserole 
 
 Creamed Turnips Celery 
 
 Bread Butter Milk 
 
 Beet Pickles 
 Coffee 
 
 Mashed Potatoes 
 Olives 
 Tea 
 
 Vanilla Ice Cream 
 
 Supper 
 Shrimp or Salmon Salad 
 Mixed Nuts Chocolate 
 
 Canned Peaches 
 
 OCTOBER 25 
 Lunch 
 
 Cream of Potato Soup 
 Lima Beans in Casserole 
 
 Bread Butter 
 
 Dinner 
 Rice and Veal Croquettes 
 
 Swiss Chard 
 
 Angel Food Cake 
 
 Cheese Crackers 
 
 Marshmallows 
 Cream 
 
 Saltines 
 
 Cole Slaw 
 Apple Sauce 
 
 Tomato Sauce 
 Buttered Beets 
 
 Bread 
 
 Butter 
 Cherry Pudding 
 
 Currant Jelly 
 
 Sauce 
 
 Coffee 
 
 OCTOBER 26 
 Lunch 
 
 Macaroni and Dried Beef 
 Waldorf Salad 
 
 Cornmeal Mufifins Butter 
 
 Dinner 
 Beef Birds 
 Kale Boiled Hubbard Squash 
 
 Spanish Cream Sugar Cookies 
 
 OCTOBER 27 
 Lunch 
 
 Scalloped Potatoes 
 
 Bread Butter 
 
 Creamed Rice with Dates 
 
 Dinner 
 Stuffed Spare Ribs 
 Sauer Kraut 
 
 Bread Butter 
 
 Apple Pie 
 
 195 
 
 Cucumber Pickles 
 Syrup Milk 
 
 Creamed Potatoes 
 
 Bread Butter 
 
 Coffee 
 
 Cabbage and Nut Salad 
 Milk Coffee 
 
 Cream 
 
 Mashed Potatoes 
 Creamed Brussel Sprouts 
 Coffee 
 Cheese 
 
THE AMERICAN HOME DIET, OR 
 
 OCTOBER 28 
 
 Lunch 
 
 Cream of Corn Soup Saltines 
 
 Bread Stufifed Green Peppers Potato Puff Butter 
 
 Black Raspberry Sauce 
 
 Dinner 
 
 Lamb Chops Boiled Sweet Potatoes 
 
 Creamed Peas Kale Bread 
 
 Buttered Turnips 
 
 Butter Milk Coffee 
 
 Tapioca Cream 
 
 OCTOBER 29 
 
 Lunch 
 
 Codfish Cakes Hash Brown Potatoes 
 
 Bread Butter Catsup Milk 
 
 Banana Fritters Sauce 
 
 Dinner 
 
 Scalloped Salmon 
 
 Mashed Potatoes 
 
 Turnip Greens Celery 
 
 Creamed Onions 
 
 Bread Butter 
 
 Coffee 
 
 Cottage Pudding 
 
 Foamy Sauce 
 
 OCTOBER 
 
 30 
 
 Lunch 
 
 
 Vegetable Soup 
 
 Saltines 
 
 Baked Beans Catsup 
 
 Bread 
 
 Butter 
 
 Milk 
 
 Baked Apple 
 
 Cream 
 
 Dinner 
 
 
 Veal Stew 
 
 Glazed Sweet Potatoes 
 
 Creamed Cabbage 
 
 Lettuce and Onion Salad 
 
 Bread Butter 
 
 Coffee 
 
 Caramel Custard 
 
 Whipped Cream 
 
 OCTOBER 31 (Sunday) 
 
 Dinner 
 
 Roast Chicken Mashed Potatoes 
 
 Creamed Cauliflower Spinach Cabbage and Celery Salad 
 
 Bread Butter Currant Jelly Coffee 
 
 Pineapple Sherbet or Vanilla Ice Cream 
 
 Saltines 
 
 Supper 
 
 Soft Boiled Eggs Bread Butter 
 
 Banana and Nut Salad Cheese Crackers 
 
 Chocolate Cocoanut Cake 
 
 196 
 
WHAT SHALL WE HAVE FOR DINNER? 
 
 NOVEMBER 1 (Monday) 
 Lunch 
 
 Chicken Soup with Noodles 
 
 Italian Spaghetti Graham Muffins 
 
 Butter Milk Rhubarb Conserve 
 
 Dinner 
 
 Meat Loaf Baked Potatoes Kale 
 
 Lettuce Salad 
 
 Cucumber Pickles Bread Butter Coflfee 
 
 Apple Dumpling Foamy Sauce 
 
 NOVEMBER 2 
 
 Lunch 
 
 Potato Pufif Creamed Lima Beans 
 
 Bread Butter Cole Slaw 
 
 French Toast Syrup 
 
 Dinner 
 
 Reheated Loaf with Tomato Sauce 
 
 Mashed Potatoes Turnip Greens or Spinach 
 
 Bread Butter Buttered Beets 
 
 Chocolate Souffle Cream 
 
 NOVEMBER 3 
 Lunch 
 
 Creamed Tuna Fish Boiled Rice or Sweet Potatoes 
 
 Banana and Nut Salad Bread Butter 
 
 Cherry Jam or Apple Jelly 
 
 Dinner 
 
 Corned Beef Boiled Potatoes Carrots Cabbage 
 
 Tomato and Onion Salad 
 Bread Butter Milk Coflfee 
 
 Lemon Pie 
 
 NOVEMBER 
 
 4 
 
 
 
 
 Lunch 
 
 
 
 
 Kidney Bean Salad 
 
 
 
 
 Cole Slaw 
 
 White Muffins 
 
 Butter 
 
 
 
 Honey 
 
 Tea 
 
 Dinner 
 
 
 
 Milk 
 
 Corn Beef Hash 
 
 
 
 Creamed Potatoes 
 
 Lettuce Salad 
 
 St 
 
 ewed 
 
 Tomatoes 
 
 Buttered Turnips 
 
 Bread 
 
 
 
 Butter 
 
 Cherry Pudding 
 
 
 
 
 Sauce 
 
 197 
 
THE AMERICAN HOME DIET, OR 
 
 NOVEMBER 5 
 
 Lunch 
 
 Vegetable Soup 5altines 
 
 Codfish Cakes Catsup Bread Butter 
 
 Baked Apple Stuffed with Raisins Cream 
 
 Dinner 
 
 Broiled Mackerel Mashed Potatoes 
 
 Baked Squash Creamed Celery Bread 
 
 Butter Coffee Milk 
 
 Apricot Fluff with Custard Sauce 
 
 NOVEMBER 6 
 
 Lmich 
 
 Cream of Tomato Soup Croutons 
 
 Potato and Pea Salad Celery Gingerbread 
 
 Coffee Milk Bread Butter 
 
 Dinner 
 
 Lamb Chops Mashed Potatoes 
 
 Creamed Carrots Celery Cucumber Pickles 
 
 Bread Butter 
 
 Brown Betty Creamy Sauce 
 
 NOVEMBER 7 (Sunday) 
 
 Dinner 
 
 Broiled Steak Mashed Potatoes 
 
 Creamed Cauliflower Spinach Olives 
 
 Bread Butter Coffee 
 
 Vanilla Ice Cream Caramel Sauce Saltines 
 
 Supper 
 
 Oyster Stew Crackers 
 
 Waldorf Salad Bread Butter 
 
 Chocolate Sponge Cake 
 
 NOVEMBER 8 
 Lunch 
 
 Fish Chowder or Cream of Potato Soup Saltines 
 
 Cabbage and Celery Salad Bread Butter 
 
 Canned Peaches Cream 
 
 Cake (left-over) 
 
 Dinner 
 
 Liver and Bacon Creamed Potatoes 
 
 Creamed Celery Brussel Sprouts Mixed Pickle 
 
 Bread Butter Tea 
 
 Apple Pie Cheese Coffee 
 
 198 
 
WHAT SHALL WE HAVE FOR DINNER? 
 
 NOVEMBER 9 
 Lunch 
 
 Cream of Celery Soup Saltines 
 
 Lima Beans in Casserole Corn Bread Butter 
 
 Strawberry Jam Milk 
 
 Dinner 
 
 Swiss Steak Baked Potatoes 
 
 Fried Onions Creamed Carrots 
 
 Bread Butter Chow-Chow 
 
 Grapefruit and Celery Salad Cheese Crackers 
 
 NOVEMBER 10 
 Lunch 
 
 Corn Souffle Scalloped Potatoes 
 
 Bread Butter Dill Pickles 
 
 Banana Fritters Sauce 
 
 Dinner 
 
 Boiled Tongue Glazed Sweet Potatoes 
 
 Tomato Sauce Creamed Parsnips or Turnips 
 
 Swiss Chard Bread Butter 
 
 Apples Mixed Nuts 
 
 NOVEMBER 11 
 Lunch 
 
 Creamed Dried Beef Baked Potatoes 
 
 Bread Butter Milk Spiced Peaches 
 
 Waldorf Salad Cheese Crackers 
 
 Dinner 
 
 Rice and Meat in Casserole Creamed Onions 
 
 Baked Squash Bread Butter Coflfee 
 
 Chocolate Steamed Pudding Foamy Sauce 
 
 
 NOVEMBER 
 
 12 
 
 
 Lunch 
 
 
 Cream of Corn 
 
 Soup 
 
 Saltines 
 
 Tuna Fish Salad 
 
 
 Corn Bread 
 
 Butter 
 
 Orange Marmalade or Syrup 
 
 
 Dinner 
 
 
 Salmon Croquettes 
 
 
 Mashed Potatoes 
 
 Creamed Peas 
 
 
 Lettuce Salad 
 
 Bread 
 
 Butter 
 
 Coflfee 
 
 Bread Pudding 
 
 
 Vanilla Wafers 
 
 
 NOVEMBER 
 
 13 
 
 
 Lunch 
 
 
 Vegetable Soup 
 
 
 Saltines 
 
 Baked Beans 
 
 Catsup 
 Apple Sauce 
 
 Cole Slaw 
 
 Bread 
 
 Dinner 
 
 Butter 
 
 Broiled Ham 
 
 
 Creamed Potatoes 
 
 Boiled Cabbage with Dressing 
 
 Celery 
 
 Bread 
 
 Butter 
 
 Coflfee 
 
 Cocoanut Custard 
 
 Saltines 
 
 199 
 
THE AMERICAN HOME DIET, OR 
 
 NOVEMBER 14 (Sunday) 
 
 Dinner 
 
 Veal Cutlets in Casserole Mashed Potatoes 
 
 Creamed Celery Stewed Tomatoes Cnrrant Jelly- 
 
 Bread Butter Milk 
 
 Date Pudding Whipped Cream 
 
 Supper 
 
 We 
 
 Waldorf Salad 
 
 Chocolate 
 
 Ish Rarebit on 
 
 Toast 
 
 Salted Peanuts 
 Oatmeal Cookies 
 
 
 NOVEMBER 
 
 15 
 
 
 Lunch 
 
 
 Italian Spaghetti 
 Bread 
 
 Baked Apple 
 
 Butter 
 Dinner 
 
 Stuffed Green Peppers 
 
 Cucumber Pickles 
 Cream 
 
 Reheated Cutlets in Casserole 
 
 Creamed Onions Kale 
 Bread Butter 
 
 Boiled Sweet Potatoes 
 Cole Slaw 
 Tea 
 
 Banana Cream Pie 
 
 NOVEMBER 16 
 
 Lunch 
 
 Scalloped Oysters Fried Sweet Potatoes 
 
 Bread Butter Spiced Peaches 
 
 Grapefruit and Celery Salad Cheese Crackers 
 
 Dinner 
 
 Stuffed Beef Heart French Fried Potatoess 
 
 Spinach with Egg Celery Bread Butter 
 
 Prune Fluff with Custard Sauce 
 
 NOVEMBER 17 
 Lunch 
 
 Corn Chowder 
 
 Mexican Beans Cabbage and Nut Salad 
 
 Bread Butter Carrot Marmalade 
 
 Milk Tea 
 
 Dinner 
 
 Mutton Chops Mashed Potatoes 
 
 Buttered Beets Tomato Relish Creamed Celery 
 
 Bread Butter 
 
 Fruit Jello with Whipped Cream 
 
 200 
 
WHAT SHALL WE HAVE FOR DINNER? 
 
 NOVEMBER 18 
 
 Lunch 
 
 Cream of Tomato Soup Croutons 
 
 Scalloped Potatoes Dill Pickles 
 
 Bread Butter Waldorf Salad 
 
 Dinner 
 
 Veal Stew with Dumplings 
 Creamed Brussel Sprouts Buttered Parsnips 
 
 Baked Squash 
 
 Bread Butter Spiced Pears 
 
 Lemon Pie 
 
 NOVEMBER 19 
 
 Lunch 
 
 Cheese Souffle Cole Slaw 
 
 Banana and Nut Salad Gingerbread 
 
 Milk Butter 
 
 Dinner 
 
 Broiled Trout Boiled Sweet Potatoes 
 
 Creamed Carrots Egg Sauce Kale Bread Butter 
 
 Baked Apple Cream 
 
 NOVEMBER 20 
 
 Lunch 
 
 
 Vegetable Soup 
 
 Baked Beans 
 Cottage Cheese Salad Bread 
 Cup Cake 
 
 Dinner 
 
 Saltines 
 
 Butter 
 Foamy Sauce 
 
 Stuffed Round Steak 
 Creamed Onions 
 
 Cabbage and Apple 
 Bread Butter 
 
 Chocolate Custard 
 
 Mashed Potatoes 
 
 Chili Sauce 
 Salad 
 
 Milk Coffee 
 Cream 
 
 NOVEMBER 21 (Sunday) 
 
 Dinner 
 
 Baked Ham Glazed Sweet Potatoes 
 
 Creamed Cauliflower Spinach 
 
 Cranberry Jelly Bread Butter CofTee 
 
 Vanilla Ice Cream Saltines 
 
 Supper 
 
 Oyster Stew Crackers 
 
 Sandwiches (Peanut Butter, Cheese and Date, Lettuce) 
 
 Celery Chocolate 
 
 Cocoanut Cake 
 
 201 
 
THE AMERICAN HOME DIET, OR 
 
 NOVEMBER 22 
 Lunch 
 
 Cream of Celery Soup 
 
 Boiled Rice 
 
 Scalloped Tomatoes 
 Bread 
 
 Butter 
 
 Dinner 
 
 Cold Ham 
 Fried Egg Plant or Parsnips 
 
 Creamed Turnips Bread 
 
 Caramel Pie or Mince Pie 
 
 Saltines 
 
 Waldorf Salad 
 Cherry Jam 
 
 Creamed Potatoes 
 
 Chili Sauce 
 Butter 
 Coffee Cheese 
 
 NOVEMBER 23 
 
 Lunch 
 
 Lima Beans in Casserole 
 Graham Mufilins 
 
 Cranberry Sauce 
 
 Dinner 
 
 Ham Omelet 
 Creamed Peas Pear Salad 
 
 Bread Butter 
 
 Brown Betty 
 
 Cole Slaw 
 Butter 
 
 Milk 
 
 Mashed Potatoes 
 Kale Celery 
 
 Coffee 
 Foamy Sauce 
 
 NOVEMBER 24 
 
 Lunch 
 
 Cream of Pea Soup Croiitons 
 
 Scalloped Corn 
 
 Grapefruit and Celery Salad Raisin Bread Butter 
 
 Dinner 
 
 Meat Pie Baked Sweet Potatoes 
 
 Creamed Carrots Cucumber Pickles 
 
 Kale or Spinach 
 
 Bread Butter Milk 
 
 Apple Dumpling Hard Sauce 
 
 NOVEMBER 25 (Thanksgiving Day) 
 
 Dinner 
 
 I. 
 
 Celery 
 
 
 Clear Soup 
 
 B 
 
 read Sticks 
 
 Roast Chicken 
 
 
 Stuffing 
 
 M; 
 
 ashed Potatoes 
 
 Buttered Asparagus 
 
 
 Giblet Gravy 
 
 
 Cranberry Sauce 
 
 Parker House 
 
 Roll 
 
 s Butter 
 
 
 Olives 
 
 Mixed Nuts 
 
 
 Pumpkin Pie 
 
 IL 
 
 Oyster Stew 
 
 
 Fruit 
 
 
 
 
 
 Roast Chicken 
 
 
 Stufifing 
 
 
 Giblet Gravy 
 
 Mashed Potatoes 
 
 
 Creame 
 
 ;d Onions 
 
 Cranberry Jelly 
 
 
 
 Parker 
 
 House Rolls 
 
 Sweet Pickles 
 
 Butter 
 
 Ri 
 
 pe Olives 
 
 Mince Pie 
 
 
 Cheese 
 
 
 Cider 
 
 203 
 
WHAT SHALL WE HAVE FOR DINNER? 
 
 III. 
 
 Roast Turkey Oyster Stuffing 
 
 Giblet Gravy Boiled Squash Cranberry Sauce 
 
 Creamed Brussel Sprouts 
 Butter Olives Celery 
 
 Mixed Nuts 
 Pumpkin Pie Cheese 
 
 Supper 
 
 Cheese Crackers 
 Nuts Chocolate 
 
 Fruit Cake 
 
 Mashed Potatoes 
 Parker House Rolls 
 
 Raisins 
 Coffee 
 
 Fruit Salad 
 
 Apples 
 
 NOVEMBER 26 
 
 Lunch 
 
 Codfish Chowder or Creamed Chicken Boiled Sweet Potatoes 
 
 Cottage Cheese and Nut Salad Cornmeal Muffins 
 
 Black Raspberry Jam 
 
 Dinner 
 
 Broiled Halibut 
 Spinach with Egg Bread 
 
 Celery Coffee 
 
 Cherry Pudding 
 
 Mashed Potatoes 
 I 
 
 Creamed Turnips 
 Sauce 
 
 Butter 
 
 Baked Beans 
 
 Bread 
 
 Spinach 
 
 NOVEMBER 27 
 
 Lunch 
 Chicken Soup with Noodles 
 
 Butter Steamed Brown Bread 
 
 Creamed Rice with Raisins 
 
 Dinner 
 
 Rice and Meat in Casserole 
 Creamed Onions 
 
 Orange Custard 
 
 Butter 
 
 Waldorf Salad 
 
 Cucumber Pickles 
 Tea 
 
 NOVEMBER 28 (Sunday) 
 
 Dinner 
 
 Lamb Chops 
 Creamed Brussel Sprouts and Celery 
 
 Cranberry Sauce Bread 
 
 Coffee Date Pudding 
 
 Supper 
 
 Stuffed Egg Salad 
 Celery Salted Peanuts 
 
 Mashed Potatoes 
 
 Olives 
 Butter 
 Whipped Cream 
 
 Nut Bread 
 
 Butter 
 
 Chocolate 
 
 Oatmeal Cookies 
 
 203 
 
THE AMERICAN HOME DIET, OR 
 
 NOVEMBER 29 
 Lunch 
 
 Macaroni and Cheese 
 Banana and Nut Salad Milk 
 
 Baked Apple 
 
 Dinner 
 
 Veal Birds Mashed Potatoes 
 
 Boiled Cabbage with Dressing 
 
 Corn Relish Bread Butter 
 
 Fruit Jello with Whipped Cream 
 
 Dill Pickles 
 Bread Butter 
 
 Cream 
 
 Cream of Potato Soup 
 
 Scalloped Corn 
 Butter 
 
 Gravy 
 
 Meat Loaf 
 Bread 
 
 NOVEMBER 30 
 Lunch 
 
 Graham Muffins 
 Dinner 
 
 Buttered Beets 
 
 Coffee 
 Banana Cream Pie 
 
 Saltines 
 Chili Sauce 
 Cranberry Sauce 
 
 Baked Potatoes 
 
 Lettuce Salad 
 Butter 
 
 DECEMBER 1. (Wednesday) 
 
 Lunch 
 
 Saltines 
 Baking Powder Biscuits 
 Milk 
 
 Dinner 
 
 Mashed Potatoes 
 Creamed String Beans 
 Bread Baked Squash Butter Celery 
 
 Coffee Caramel Custard Cream 
 
 Vegetable Soup 
 Potato and Pea Salad 
 Honey 
 
 Reheated Meat Loaf 
 Tomato Sauce 
 
 DECEMBER 2 
 
 Lunch 
 
 Creamed Dried Beef Baked Sweet Potatoes 
 
 Cole Slaw Bread Butter 
 
 Sliced Oranges and Cocoanut 
 
 Liver and Bacon 
 Spinach 
 
 Chow-Chow 
 Brown Betty 
 
 Dinner 
 
 Bread 
 Hard Sauce 
 
 204 
 
 Mashed Potatoes 
 Lettuce and Onion Salad 
 Butter 
 Vanilla Wafers 
 
WHAT SHALL WE HAVE FOR DINNER? 
 
 DECEMBER 3 
 
 Lunch 
 
 Corn Chowder 
 
 Cheese Souffle Waldorf Salad 
 
 Bread Butter Milk CofJee 
 
 Gingerbread 
 
 Dinner 
 
 Salmon Croquettes Creamed Peas 
 
 Mashed Potatoes Spiced Currants 
 
 Bread Celery Butter 
 
 Caramel Custard Whipped Cream 
 
 DECEMBER 4 
 
 Lunch 
 
 Potato Cakes Mustard Sardines 
 
 Cabbage and Celery Salad Graham Muffins Butter 
 
 Apple Jelly Milk 
 
 Dinner 
 
 Pork Tenderloin Baked Potatoes 
 
 Creamed Onions Kale Milk Gravy 
 
 Bread Butter Mixed Nuts 
 
 Apples 
 
 DECEMBER 5 (Sunday) 
 
 Dinner 
 
 Chicken Pie Mashed Potatoes 
 
 Creamed Celery Cranberry Sauce Olives 
 
 Bread Butter Coffee 
 
 Vanilla Ice Cream Chocolate Sauce 
 
 Saltines 
 
 Supper 
 
 Raw Oysters 
 
 or 
 
 Oyster Stew 
 
 Potato Chips 
 
 Bread 
 
 Butter 
 
 Pineapple Salad 
 
 
 Cheese Crackers 
 
 Chocolate 
 
 Popcorn Balls 
 
 Mixed Nuts 
 
 DECEMBER 6 
 
 Lunch 
 
 Chicken Soup with Rice 
 
 Egg, Olive and Potato Salad Bread Butter 
 
 Grape Jelly Apple Sauce Cream 
 
 Dinner:, 
 
 Broiled Ham Creamed Potatoes 
 
 Brussel Sprouts Bread Butter Milk 
 
 Cucumber Pickles Celery 
 
 Raisin Pie Coffee Cheese 
 
 205 
 
THE AMERICAN HOME DIET, OR 
 
 DECEMBER 7 
 
 Lunch 
 
 Cream of Corn Soup Saltines 
 
 Scalloped Oysters Bread Butter 
 
 Cabbage and Celery Salad 
 
 Doughnuts Coflfee 
 
 Dinner 
 
 Pot Roast Brown Potatoes 
 
 Gravy Celery Creamed Onions Lettuce Salad 
 
 Bread Butter Milk 
 
 Prune Fluff Custard Sauce 
 
 DECEMBER 8 
 Lunch 
 
 Vegetable Chowder 
 
 Rice and Cheese Croquettes with Tomato Sauce 
 
 Bread Butter Celery 
 
 Peach Sauce Cream 
 
 Dinner 
 
 Reheated Pot Roast with Gravy 
 
 Mashed Potatoes Baked Squash Creamed Cauliflower 
 
 Cole Slaw Bread Butter 
 
 Bread Pudding Coffee 
 
 DECEMBER 9 
 
 Lunch 
 
 Cream of Potato Soup Saltines 
 
 Scalloped Corn 
 
 Banana and Nut Salad White Muffins Butter 
 
 Apple Fritters Sauce 
 
 Dinner 
 
 Rice and Meat in Casserole 
 
 Boiled Cabbage with Dressing Creamed Turnips 
 
 Bread Butter Spiced Peaches 
 
 Date Pudding with Whipped Cream 
 
 DECEMBER 10 
 
 Lunch 
 
 Creamed Tuna Fish Baked Potatoes 
 
 Cucumber Pickles or Corn Relish Bread Butte» 
 
 Baked Apple Stuffed with Raisins Cream 
 
 Dinner 
 
 Broiled Halibut Mashed Potatoes 
 
 Spinach with Egg Celery Baked Squash 
 
 Bread Butter Coffee 
 
 Apricot Sherbet or Apricot Fluff and Foamy Sauce 
 
 206 
 
WHAT SHALL WE HAVE FOR DINNER? 
 
 Baked Beans 
 Bread 
 
 DECEMBER 11 
 Lunch 
 
 Cole Slaw 
 Butter 
 French Toast Syrup 
 
 Liver and Bacon 
 Buttered Beets 
 
 Bread 
 Apple Dumpling 
 
 Dinner 
 
 Celery 
 
 Grape Jell 
 
 Catsup 
 
 Glazed Sweet Potatoes 
 
 Spiced Pears 
 Butter 
 
 Hard Sauce 
 
 DECEMBER 12 (Sunday) 
 
 Dinner 
 
 Roast Pork Mashed Potatoes 
 
 Sauer Kraut Creamed Carrots Celery 
 
 Cranberry Jelly Bread Butter 
 
 Pineapple Sauce Coffee 
 
 Devil's Food Cake 
 
 Supper 
 
 Soft Boiled Eggs Bread 
 
 Grapefruit and Celery Salad 
 Mixed Nuts 
 
 Butter 
 
 Chocolat; 
 Popcorn Rolls 
 
 DECEMBER 13 
 
 Liuich 
 
 Cream of Celery Soup 
 
 Saltines 
 Bread Butter 
 
 Syrup 
 
 Scalloped Potatoes Cucumber Pickles 
 Corn Bread 
 
 Dinner 
 
 Cold Roast Pork Creamed Potatoes 
 
 Buttered Turnips Swiss Chard Bread 
 
 Butter Chili Sauce Milk 
 
 Mince Pie Cheese Coffee 
 
 DECEMBER 14 
 
 Lunch 
 
 Cream of Tomato Soup 
 Meat and Potato Cakes 
 
 Baking Powder Biscuits 
 
 Butter 
 
 Dinner 
 
 Beef Birds 
 Creamed Onions Celery 
 
 Bread Butter 
 
 Chocolate Souffle 
 
 CrotJtons 
 
 Cole Slaw 
 Honey 
 
 Mashed Potatoes 
 
 Corn Relish 
 Milk 
 Foamy Sauce 
 
 307 
 
THE AMERICAN HOME DIET, OR 
 
 DECEMBER 15 
 Lunch 
 
 Creamed Dried Beef Boiled Rice 
 
 Pickled Peaches Bread Butter 
 
 Baked Apple Stuffed with Raisins 
 
 Sugar Cookies Cream 
 
 Dinner 
 
 Boiled Tongue Baked Sweet Potatoes 
 
 Kale Tomato Sauce Creamed Celery 
 
 Bread Butter Tea 
 
 Lemon Custard Sugar Cookies 
 
 DECEMBER 16 
 Lunch 
 
 Scalloped Corn 
 Pickled Pigs Feet or Mustard Sardines 
 Cornmeal Muffins Butter 
 
 Apple Sauce Cream 
 
 Dinner 
 Cold Tongue 
 Creamed Brussel Sprouts and Celery- 
 Asparagus Salad 
 Bread Butter 
 
 Cranberry Pie Cheese 
 
 Syrup 
 
 Mashed Potatoes 
 
 Chili Sauce 
 
 Coffee 
 
 DECEMBER 17 
 Lunch 
 Mexican Beans or 
 
 Grapefruit and Celery Salad 
 
 Oyster Stew 
 
 Butter 
 Coffee 
 
 Bread 
 Catsup Doughnuts 
 
 Dinner 
 
 Broiled Halibut or Baked Haddock with Stuffing 
 Lemon Creamed Potatoes Buttered Beets 
 
 Bread Stewed Tomatoes Butter 
 
 Creamed Rice with Dates 
 
 Cream 
 
 DECEMBER 18 
 Lunch 
 
 Vegetable Soup 
 Cottage Cheese Salad 
 Bread 
 Canned Peaches 
 
 Dinner 
 Veal Stew with Dumplings 
 Cole Slaw 
 
 Pickled Peaches 
 Bread Butter 
 
 Pumpkin Pie 
 
 208 
 
 Saltines 
 Hash Brown Potatoes 
 Butter 
 
 Cream 
 
 Glazed Sweet Potatoes 
 Creamed Turnips 
 
 Coffee 
 
WHAT SHALL WE HAVE FOR DINNER? 
 
 DECEMBER 19 (Sunday) 
 Dinner 
 
 Roast Lamb 
 Brussel Sprouts 
 Cranberry Sauce Bread 
 
 Apples 
 
 Brown Potatoes 
 Creamed Lima Beans 
 
 Butter Coffee 
 
 Mixed Nuts 
 
 Supper 
 
 Welsh Rarebit on Toast 
 
 Waldorf Salad Nut Bread Butter 
 
 Chocolate Marshmallows 
 
 Celery 
 
 DECEMBER 20 
 Lunch 
 
 Kidney Stew 
 Caramel Custard 
 
 Lamb Reheated with Gravy 
 
 Spinach with Egg 
 Bread Butter 
 
 Brown Betty 
 
 Bread 
 Dinner 
 
 Scalloped Potatoes 
 Cream 
 
 Butter 
 
 Mashed Potatoes 
 Pepper Relish 
 Succotash Milk 
 
 Foamy Sauce 
 
 DECEMBER 21 
 
 Lunch 
 
 Cream of Potato Soup 
 Baked Beans Catsup Bread 
 
 Banana and Nut Salad 
 
 Saltines 
 
 Butter 
 
 Dinner 
 
 Stuffed Beef Heart 
 
 Creamed Onions Spinach 
 
 Bread Butter 
 
 Tapioca Custard 
 
 Boiled Sweet Potatoes 
 Cucumber Pickles 
 
 Cranberry Sauce 
 Cream 
 
 DECEMBER 22 
 Lunch 
 
 Boiled Rice 
 Bread Butter 
 
 Banana Fritters 
 
 Cheese Sauce 
 Cabbage and Nut Salad 
 Sauce 
 
 Dinner 
 
 Baked Ham Mashed Potatoes 
 
 Creamed Carrots Celery Bread 
 
 Butter Chili Sauce Coffee 
 
 Apple Dumpling Hard Sauce 
 
 209 
 
THE AMERICAN HOME DIET, OR 
 
 DECEMBER 23 
 
 Lunch 
 
 Macaroni and Cheese Fried Sweet Potatoes 
 
 Waldorf Salad Bread Butter ' Milk 
 
 Tea Rhubarb Conserve 
 
 Dinner 
 
 
 Cold Baked Ham 
 
 Creamed Potatoes 
 
 Buttered Beets 
 
 Swiss Chard 
 
 Bread Butter 
 
 Chow-Chow 
 
 Pumpkin Pie 
 
 Cheese 
 
 DECEMBER 24 
 Lunch 
 
 Creamed Tuna Fish or Creamed Ham 
 
 Baked Potatoes Cole Slaw 
 
 Graham Muffins Butter Apple Jelly 
 
 Dinner 
 
 Salmon Loaf Mashed Potatoes 
 
 Creamed Carrots and Peas Pear Salad 
 
 Bread Butter Coffee 
 
 Bread Pudding 
 
 DECEMBER 25 (Christmas) 
 
 Dinner 
 
 Clear Soup Bread Sticks 
 
 Roast Turkey or Chicken 
 
 Potato Stuffing Mashed Potatoes 
 
 Creamed Onions Boiled Squash 
 
 Lettuce Salad with Cheese Straws 
 
 Bread Butter Olives Coffee Salted Pecans 
 
 English Plum Pudding Sweet Sauce 
 
 (See Thanksgiving Menus Also.) 
 
 Supper 
 
 Grapefruit and Celery Salad Bread Butter 
 
 Chocolate Fruit Cake 
 
 Apples Mixed Nuts 
 
 
 DECEMBER 26 (Sunday) 
 
 
 
 Dinner 
 
 
 Glazed 
 Reheate 
 
 Chicken or Turkey a la King 
 Sweet Potatoes 
 Bread Butter 
 ;d English Plum Pudding 
 
 Toast 
 Creamed Celery 
 Cranberry Sauce 
 
 Sweet Sauce 
 
 Stuffed 
 
 Mince Pie 
 
 Oyster Stew 
 Egg Salad 
 Chocolate 
 
 Nuts 
 
 Supper 
 Bread 
 
 Cheese 
 
 Saltines 
 
 Butter 
 Fruit Cake 
 Apples 
 
 210 
 
WHAT SHALL WE HAVE FOR DINNER? 
 
 DECEMBER 27 
 Lunch 
 
 Vegetable Soup 
 Rice and Cheese Croquettes 
 
 Bread Butter 
 
 Saltines 
 
 Tomato Sauce 
 Apple Sauce 
 
 Dinner 
 
 Creamed Chicken or Turkey in Pastry Cases 
 
 Mashed Potatoes Succotash Creamed Onions 
 
 Bread Butter Celery 
 
 Cranberry Pie Cofifee 
 
 DECEMBER 28 
 Lunch 
 
 Chicken or Turkey Soup with Noodles 
 r ima Beans in Casserole 
 
 Bread Butter 
 
 Sliced Oranges with Cocoanut 
 Nuts 
 
 Cole Slaw 
 Milk 
 
 Lamb Chops 
 Creamed Brussel Sprouts 
 
 Bread 
 Waldorf Salad 
 
 Dinner 
 
 Butter 
 
 Mashed Potatoes 
 
 Celery 
 Plum Conserve 
 
 Cheese Straws 
 
 Italian Spaghetti 
 
 Cup Cake 
 
 DECEMBER 29 
 Lunch 
 
 Fish Chowder 
 Bread 
 
 Swiss Steak 
 Fried Onions 
 Bread 
 
 Cherry Pudding 
 
 Dinner 
 
 Butter 
 
 Foamy Sauce 
 
 Butter 
 
 Baked Potatoes 
 
 Creamed Carrots 
 Dill Pickles 
 Sauce 
 
 Boiled Sweet Potatoes 
 Butter 
 Honey 
 
 DECEMBER 30 
 
 Lunch 
 
 Creamed Dried Beef 
 
 Spiced Peaches Bread 
 
 Baking Powder Biscuits 
 
 Dinner 
 
 Meat Pie or Fried Oysters Brussel Sprouts with Bacon 
 
 Creamed Turnips Raised Biscuits Butter 
 
 Coffee Corn Relish 
 
 Canned Pineapple Sugar Cookies 
 
 211 
 
THE AMERICAN HOME DIET, OR 
 
 DECEMBER 31 
 Lunch 
 
 Cream of Tomato Soup 
 Codfish Cakes 
 
 Bread Butter 
 
 Sliced Bananas 
 
 Broiled Halibut 
 Baked Squash 
 Bread 
 
 Brown Betty 
 
 Dinner 
 
 Butter 
 
 Croiitons 
 Hash Brown Potatoes 
 Catsup 
 Cream 
 
 Creamed Potatoes 
 
 Spinach with Egg 
 Coffee 
 Foamy Sauce 
 
 312 
 
WHAT SHALL WE HAVE FOR DINNER? 
 
 RECIPES 
 
 Some of the recipes in the following -pages have been taken with permission from the 
 Boston Cooking School Cook Book, by Fannie M. Farmer; and the New Cookery, by 
 Lenna Cooper. These and other standard books on cookery may be consulted for fur- 
 ther details. 
 
 SOUPS, CHOWDERS, ETC. 
 
 Cream soups are made of vege- 
 tables with milk and seasonings. 
 They are always slightly thickened. 
 A general formula for the white 
 sauce to be used for crearn soups 
 follows : 
 
 1 cup milk 
 
 2 tablespoons flour 
 2 tablespoons butter 
 
 H teaspoon salt 
 
 The vegetable, for example celery, 
 is usually cut in small pieces and 
 cooked in a small amount of water. 
 It is then mashed and strained into 
 the white sauce. Any left-over veg- 
 etable as potatoes, peas, corn, celery, 
 spinach or tomatoes, can be used in 
 this way. Some prefer the addition 
 of an onion to nearly all creamed 
 soups. This has to be left to indi- 
 vidual tastes. For a detailed discus- 
 sion of cream soups see a good cook 
 book, as The Boston Cooking School 
 Cook Book. 
 
 The above formula is also used for 
 creamed vegetables as peas, carrots, 
 potatoes, etc., and for meats and fish, 
 as creamed ham, dried beef, tuna 
 fish, etc. If one prefers a thicker 
 sauce more flour is added. 
 
 Croutons 
 
 Spread stale bread thinly with but- 
 ter, remove crusts, cut in one-third 
 inch cubes, put in pan and bake un- 
 til brown or fry in deep fat. 
 
 Vegetable Soup. 
 
 2 lbs. shin bone or 
 2 oxtails 
 ^2 turnip 
 1 carrot 
 4 potatoes 
 
 3 tablespoons rice or barley 
 yz cup celery 
 
 1 small red pepper 
 About 4 quarts cold water 
 Salt and pepper 
 
 Cook meat in the water about 2 
 hours. Add vegetables and cook iH 
 hours longer. Add more water when 
 necessary. 
 
 Oyster Stew. 
 
 1 quart oysters 
 
 4 cups scalded milk 
 yl cup butter 
 
 2 teaspoons salt 
 yi teaspoon pepper 
 
 "pick over oysters and wash care- 
 fully. Heat liquor to boiling^ point, 
 strain, add oysters and cook until 
 oysters are plump and edges begin 
 to curl. Add scalded milk, butter, 
 salt and pepper. Serve with oyster 
 crackers or saltines. 
 
 Corn Chowder. 
 
 1 can corn 
 
 4 cups potatoes cut in 
 
 14 inch slices 
 1^ inch cube of fat 
 salt pork 
 
 1 sliced onion 
 
 4 cups scalded milk 
 
 8 crackers 
 
 3 tablespoons butter 
 Salt and pepper 
 
 Cut pork into small pieces and try 
 out; add onion and cook five min- 
 utes. Strain fat into stewpan. Par- 
 boil potatoes 5 minutes, drain. Add 
 potatoes to fat. Then add 2 cup.'= 
 boiling water. Cook until potatoes 
 are soft, add corn and milk. Sea- 
 son With salt and pepper, add butter, 
 and broken crackers. Serve hot. 
 
 213 
 
THE AMERICAN HOME DIET, OR 
 
 Welsh Rarebit. 
 
 1 tablespoon butter 
 
 1 teaspoon cornstarch 
 Yi cup thin cream 
 Yi lb. soft mild cheese cut in 
 
 small pieces 
 \(x teaspoon salt 
 ^ teaspoon mustard 
 Few gratings cayenne 
 Toast 
 
 Melt butter, add cornstarch, an! 
 stir until well mixed, then add cream 
 gradually, stirring constantly. Cook 
 two minutes. Add cheese and stir 
 until cheese is melted. Season and 
 serve on toast or crackers. A rare- 
 bit should be smooth and of a cream ■ 
 consistency, never stringy. 
 
 Fish Chowder 
 
 Proceed as for corn chowder but 
 use 2 small cans of fish flakes in- 
 stead of corn. 
 
 Vegetable Chowder. 
 
 '4 cup drfed split peas _ 
 
 Yx cup dried white beans 
 
 1 cup diced potatoes 
 V/2 cup diced celery 
 Yi. cup diced turnips 
 Yz cup diced carrots 
 
 1 cup strained tomatoes 
 
 3 tablespoons butter 
 
 1 tablespoon chopped parsley 
 Y2 cup diced onions 
 V/2 teaspoon salt 
 
 Soak peas and beans over night. 
 Cook them in water to cover until 
 tender. Add the other vegetables. 
 Cook until all are tender. Add suf- 
 ficient water to make xYi qujirts of 
 chowder. Add salt and butter and 
 serve. 
 
 Cheese Sauce. 
 
 1 cup milk 
 
 3 tablespoons flour 
 
 2 tablespoons butter 
 Yi. teaspoon salt 
 
 1 tablespoon grated cheese 
 Make the white sauce and then 
 melt cheese in it. If a thinner white 
 sauce is desired use less flour. 
 
 Creamed Eggs. 
 
 Place a hard boiled egg cut length 
 wise on a slice of toast. Pour over 
 it a well seasoned white sauce. 
 
 MEATS, FISH, ETC. 
 Duck Stuffing (Peanut). 
 
 34 cup cracker crumbs 
 Y2 cup shelled peanuts 
 
 finely chopped 
 V^ cup heavy cream 
 
 2 tablespoons butter 
 Few drops of onion juice 
 Salt, pepper, cayenne 
 
 Mix ingredients in the order given. 
 Salmon Loaf. 
 
 1 can salmon 
 
 Y2 tablespoon melted butter 
 
 1 cup bread crumbs 
 
 3 eggs (beaten) 
 Yz cup milk 
 
 Mix well together and put into 
 buttered pan and put pan in hot water 
 and bake 1 hour. 
 
 Sauce for Salmon Loaf. 
 
 1 cup milk 
 
 1 tablespoon flour 
 
 2 teaspoons butter 
 
 3 teaspoons catsup 
 
 1 egg 
 Pinch mace 
 
 Heat in double boiler. 
 
 Tomato Sauce. 
 
 VYi cup strained, stewed tomatoes or 
 Y2 cup condensed tomato and 1 cup 
 water 
 
 2 tablespoons butter 
 2 tablespoons flour 
 1 teaspoon salt 
 
 Heat the tomato, rub flour and Imt- 
 ter together. Pour over this the hot 
 tomato, slowly stirring mixture. 
 Boil for 5 minutes. A little onion 
 or celery salt may be added. 
 
 Lemon Sauce for Fish. 
 
 Ya cup butter 
 
 J4 cup flour 
 
 Y2 teaspoon salt 
 
 Ya cup vinegar or lemon juice 
 
 Y% teaspoon cayenne 
 
 1^ cup hot water 
 
 Cook about 5 minutes, then put in 
 1 tablespoon parsley. 
 
 214 
 
WHAT SHALL WE HAVE FOR DINNER? 
 
 Egg Sauce for Fish. 
 
 2 tablespoons butter, melted 
 2 tablespoons flour 
 Salt and pepper 
 
 Add boiling wat^r to form a rather 
 thick paste. Cool and add yolk of 1 
 egg and 1 tablespoon vinegar or lem- 
 on juice. 
 
 Meat Loaf. 
 
 2 lbs. ground beef 
 54 lb. ground salt pork 
 Y2 cup milk 
 
 1 onion 
 
 2 eggs 
 
 2 teaspoons salt 
 
 1 teaspoon pepper 
 
 Make into a loaf, put in pan an '. 
 bake 2 hours. 
 
 Hamburger Layer. 
 
 2 lbs. ground beef 
 
 Yd, lb. ground salt pork 
 
 2 teaspoons salt 
 
 1 teaspoon pepper 
 Spread out in baking dish until 
 about iH inch thick. Put on top 2 
 medium sized onions, sliced thin, and 
 1 green pepper sliced thin, and 
 enough tomato pulp to cover top or 
 about 3 good sized tomatoes. Bake 
 about 40 minutes. 
 
 Lamb Croquettes. 
 
 Grind up left-over lamb. To 1 cup 
 of lamb add 1 cup of boiled potatoes 
 or boiled rice, 1 tablespoon chonned 
 onion, 3 tablespoons shortening. 1 
 cup thick white sauce, salt and pep- 
 per. Fry onion and then mix all 
 together, shape and roll in dry bread 
 crumbs, fry in deep fat and drain. 
 Serve with tomato sauce. 
 
 Finnan Haddie. 
 
 Soak the finnan haddie to freshen 
 it, as you would salted codfish. Then 
 boil it until tender, drain, and pour 
 white sauce over it. If codfish or 
 finnan haddie are tied up in pieces 
 of cloth they do not break up so 
 while boiling. 
 
 Beef Birds. 
 
 Cut round steak into rather small 
 pieces (2 in. x 3 in.) and salt and 
 pepper it. Mix equal parts of chop- 
 ped onion and beef suet together. 
 Put about 2 tablespoons on each piece 
 of steak and fold steak into a small 
 roll. Either sew sides together or 
 clamp them together by means of 
 toothpick. Fry until brown, put in 
 casserole, add a small amount of 
 water and bake until done. 
 
 Chicken a la King. 
 
 2 cups cold diced fowl 
 1 green pepper 
 
 1 onion 
 
 1 can mushrooms 
 
 3 tablespoons butter 
 
 1 tablespoon cornstarch 
 V/2 cup milk 
 
 y2 cup cream 
 
 2 egg yolks 
 Paprika 
 
 Take the shredded green pepper 
 and 1 can mushrooms and cook in 
 the 3 tablespoons butter 5 rninutes. 
 Add 1 small grated onion, 1 table- 
 spoon cornstarch, 1^ curt milk, salt 
 and paprika to taste. Add the chick- 
 en and bring to boiling point, and 
 add Yi cup cream with 2 ti%v volks 
 beaten in it. Add a little lemon juice 
 and serve on toast. 
 
 Swiss Steak. 
 
 Dredge round steak with flour, 
 pound with a hammer until flour is 
 pounded into meat. Repeat until 
 meat will not hold any more flour. 
 Salt and pepper must also be added. 
 Fry in hot fat until done. Tough 
 meat is made, by this method, more 
 palatable. 
 
 Stuffed Round Steak. 
 
 Make a stuffing out of bread, 
 onions, sage, salt, and pepper, and 
 small amount of suet. Place dress- 
 ing on round steak and fold meat 
 over it. Sew sides of meat together 
 to hold in place. Put in bakine oa'i 
 with small amount of water and bake 
 until done. Turn frequently and 
 baste if it isn't in a self-basting 
 roaster. 
 
 215 
 
THE AMERICAN HOME DIET, OR 
 
 Veal Birds. 
 
 Use slices of veal from leg cut as 
 thinly as possible and salt and pep- 
 per. Cut in pieces about ^Y^ in. x 
 2 in. Make a dressing as for stuflFed 
 steak. Sew each bird up. Fry until 
 brown then place in baking dish, add 
 cream to half cover meat, cook slow- 
 ly until done. 
 
 Veal Cutlets in Casserole. 
 
 Salt and pepper veal cutlets. Dip 
 in beaten egg, then in cracker or dry 
 bread crumbs. Fry in hot fat until 
 a golden brown. Put in casserole, 
 add enough milk to just come to top 
 of meat. Put small piece of butter 
 on top. Bake slowly until done. 
 
 Milk Gravy. 
 
 After meat is fried put flour to 
 brown in pan. When a golden brown 
 add milk instead of water to make 
 gravy. 
 
 Casserole of Rice and Meat. 
 
 Line a mold slightly greased with 
 steamed rice. Fill the center with 
 2 cups of cold, finely chopped meat 
 highly seasoned with salt, pepper, 
 celery salt and onion juice. Then 
 add 1 cup cracker crumbs, one t^f^ 
 slightly beaten and enough hot water 
 to moisten. Cover meat with rice, 
 cover rice with buttered paper to 
 keep out moisture while steaming 
 and steam 45 minutes. Serve on a 
 platter surrounded with tomato 
 sauce. 
 
 Fricasee of Chicken. 
 
 Boil cut up fowl until tender. Re- 
 move chicken and remove alj meat 
 from bones. Season and boil liquor 
 until it has been reduced enough to 
 give good flavor. Thicken and pour 
 over chicken. Fowls which are al- 
 ways made tender by long cooking 
 are frequently cooked this way. 
 
 Baked Ham. 
 
 Soak ham (whole or part of ham) 
 several hours in cold water. Put on 
 to cook in cold water, cook until ten- 
 der. Remove from fire and Igt par- 
 tially cool. Take ham out of water, 
 remove outside skin, sprinkle with 
 
 sugar and cracker crumbs, and stick 
 with cloves one-half inch apart. 
 Bake one hour in slow oven. 
 
 Fricassee of Veal 
 
 Take two pounds of sliced veal 
 cut from loin and cover with boiling 
 water. Add one small onion, two 
 stalks of celery and a sliced carrot. 
 Cook slowly until meat is tender. 
 Remove meat, sprinkle with salt and 
 pepper, dredge with flour and fry un- 
 til brown in hot fat. Strain liquor 
 (there should be about 2 cups), melt 
 4 tablespoons butter, add 4 table- 
 spoons flour and strained liquor. 
 Bring to boiling point, season with 
 salt and pepper and pour around 
 meat. 
 
 Salmon Croquettes 
 
 2 cups cold flaked salmon 
 1 cup thick white sauce 
 
 1 teaspoon lemon juice 
 Few grains of cayenne 
 Salt 
 
 Add sauce to salmon, then add sea- 
 sonings. Shape, dip in crumbs, egg. 
 crumbs again, fry in deep fat and 
 drain. 
 
 Fish and Macaroni. 
 
 2 cups cold flaked fish 
 
 3 tablespoons butter 
 3 tablespoons flour 
 
 iy2 cups milk 
 1 teaspoon salt 
 Yi teaspoon pepper 
 
 1 tablespoon chopped parsley 
 
 2 hard boiled eggs 
 
 3 cups cooked macaroni or spaghetti 
 Y2 cup bread crumbs 
 
 Melt butter, add flour, and stir in 
 milk. Cook until thick, add salt, 
 pepper, parsley and fish. Put a layer 
 of macaroni in a greased baking 
 dish, add layer of above sauce and 
 sliced eggs. Repeat imtil dish is full. 
 Spread bread crumbs on top, dot with 
 butter and bake in moderate oven 
 until brown — about 25 minutes. 
 
 Com Beef Hash. 
 
 Remove skin, gristle and part of 
 fat from corn beef. To the chopped 
 meat add equal quantity of cold boil- 
 
 216 
 
WHAT SHALL WE HAVE FOR DINNER? 
 
 ed chopped potatoes. Season with 
 salt and pepper, put into a hpt well 
 greased frying pan, moisten with 
 milk or cream, mix well, spread even- 
 ly in pan, and put over a slow fire 
 to brown underneath. Turn aod fold 
 on hot platter. 
 
 Scalloped Oysters. 
 
 1 pint oysters 
 4 tablespoon oyster liquor 
 4 tablespoons cream 
 3^ cup dry bread crumbs 
 
 1 cup cracker crumbs 
 Yi cup melted butter 
 
 Salt, pepper 
 
 Mix bread and cracker crumbs, stir 
 in butter. Put a thin layer on bottom 
 of shallow baking dish, cover with 
 oysters, sprinkle with salt and pep- 
 per, add ^ of oyster liquor and ^ of 
 cream. Repeat and cover top with 
 remaining crumbs. Bake thirt_v min- 
 utes in hot oven. Never allow more 
 than two layers of oysters for scal- 
 loped oysters ; if three layers are 
 used the middle layer will be under- 
 done. 
 
 Stuffed Beef Heart. 
 
 Wash and clean out a beef heart. 
 Stuff with a rather highly seasoned 
 stuffing and sew up openings. Sprin- 
 kle with salt and pepper. Roll m 
 flour and brown in hot fat. Place 
 in deep covered baking dish, cover 
 it half with boiling water, and bake 
 until tender, basting or turning fre- 
 quently. It may be necessary to add 
 more water. When heart is done 
 remove it and thicken and season 
 the liquor for gravy. 
 
 Salmon Cutlets. 
 
 2 cups hot boiled rice 
 1 lb. canned salmon 
 
 1 tablespoon chopped parsley 
 
 1 teaspoon salt 
 
 1 tablespoon lemon juice 
 
 1 beaten egg 
 
 Remove skin and bones from sal- 
 mon and separate into flakes. Mix 
 salmon, rice, parsley, salt, lemon juice 
 and egg together and spread out to 
 cool. Shape into cutlets, dip in beat- 
 en egg and then into bread crumbs, 
 
 and fry in hot fat until brown or 
 brown in hot oven. 
 Scrambled Eggs and Dried Beef. 
 Add small pieces of dried beef to 
 eggs which are being scrambled. 
 This adds a different flavor to 
 scrambled eggs and makes them 
 very palatable. 
 
 Kidney Stew. 
 
 Soak, pare and cvit in slices six 
 young kidneys, and sprinkle with 
 salt and pepper. Melt two table- 
 spoons of shortening in hot frying 
 pan, put in kidneys and cook 5 min- 
 utes. Dredge thoroughly with flour, 
 and add ^ cup boiling water. Cook 
 5 minutes, and add more salt and pep- 
 per if needed. Lemon juice or 
 onion juice can be added for flavor 
 if desired. 
 
 Ham Omelet. 
 
 Add small pieces of ham to egg 
 mixture just before starting to fr>' 
 omelet. For a full discussion of 
 omelets see a good cook book as 
 Boston Cooking School Cook Book. 
 
 Codfish Cakes. 
 
 Freshen codfish and cook until 
 tender. Remove all bones. To 1 cup 
 of codfish add 2 cups cold mashed 
 potatoes and 1 beaten egg, salt and 
 pepper to taste. Make into cakes 
 and fry in hot fat until brown. A 
 little onion can be added if one likes 
 the flavor. 
 
 Scalloped Salmon. 
 
 1 can salmon 
 
 1 egg 
 
 1 pint milk 
 
 3 tablespoons flour 
 V/i tablespoons butter 
 
 Put the milk on stove in double 
 boiler, keeping out H cup. Mix but- 
 ter and flour to a smooth paste and 
 add the egg well beaten, then the V2 
 cup of cold milk. Mix well, then 
 stir into the milk, flour, egg mixture 
 which should be smooth and thick 
 like gravy. Season with salt and 
 pepper and set aside to cool. Butter 
 a baking dish and fill with alternate 
 layers of flaked salmon and the white 
 
 317 
 
THE AMERICAN HOME DIET, OR 
 
 sauce. The top layer should be of 
 the white sauce. Sprinkle with 
 cracker crumbs and bake Yi hour in 
 moderate oven. 
 
 VEGETABLES. 
 Scalloped Potatoes. 
 
 Pare and cut potatoes in about ^ 
 inch slices and put in buttered cas- 
 serole or baking dish. Sprinkle with 
 salt, pepper, and dredge with flour 
 and dot over with small pieces of 
 butter. Repeat until dish is nearly 
 full. Add hot milk until it may be 
 seen through top layer, bake until 
 potatoes are soft. 
 
 In order to vary the flavor of scal- 
 loped potatoes or corn a few slices 
 of bacon or small pieces of ham can 
 be put amongst potatoes or corn. 
 Either of these additions add greatly 
 to the palatability of these dishes. 
 
 Italian Spaghetti.. 
 Break about one quarter pound of 
 spaghetti into 2 in. to 3 in. pieces 
 and put into boiling, salted water. 
 Cook until tender. Drain and pour 
 a dash of cold water over it. Cut 
 an onion into small pieces and fry 
 in saucepan until done, then add a 
 quart can of tomatoes, Yi teaspoon 
 salt and Y^ teaspoon of paprika. Let 
 cook slowly for about two hours. 
 Reheat spaghetti in tomato rnixture 
 and serve. 
 
 Scalloped Corn. 
 
 Y2. cup butter 
 Ya cup flour 
 Y2 teaspoon salt 
 
 1 tablespoon sugar 
 
 1 pint fresh corn or drained canned 
 corn 
 
 1 cup bread crumbs 
 1/4 cup hot milk 
 
 Heat milk in double boiler, mix 
 butter and flour together, and add 
 hot water, stirring meanwhile. Then 
 add the corn, the salt and sugar. 
 Let come to boiling point and turn 
 into baking dish. Cover top with 
 bread crumbs and make 15-20 min- 
 utes. 
 
 Glazed Sweet Potatoes. 
 
 Wash and peel 6 mediurn sized 
 sweet potatoes. Cook 10 minutes in 
 boiling water to which has been add- 
 ed 1 teaspoon salt. Drain potatoes, 
 cut into thick slices lengthwise and 
 put into buttered pan or casserole. 
 Make syrup by boiling 3 minutes 1 
 cup sugar and Y2 cup water. Add 1 
 tablespoon butter. Pour over pota- 
 toes and bake uiitil tender. Baste 
 several times. 
 
 Lima Beans in Casserole. 
 
 Soak 3 cups lima beans over night 
 in cold water. Drain and put into 
 casserole and sprinkle with salt and 
 pepper. Cut a two inch cube of fat 
 pork in small pieces and fry out and 
 strain. To fat add one small onion 
 thinly sliced and one-half cuo of 
 diced carrots. Stir until vegetables 
 are brown. Add to beans, dot over 
 with 3 tablespoons butter and add 
 milk to half the height of beans. 
 Cover and cook in a slow oven until 
 beans are soft. 
 
 Scalloped Cabbage. 
 
 Cook cabbage until tender, drain. 
 For 1 quart of cooked calibage fol- 
 low amounts for scalloped corn. 
 
 Corn Souffle 
 1 can corn 
 
 1 tablespoon butter 
 
 2 tablespoons flour 
 
 1 cup milk 
 
 1^ teaspoon salt 
 
 2 eggs 
 Pepper 
 
 Melt butter, add flour, pour on 
 gradually milk, bring to boiling 
 point, add corn, seasonings, yolks 
 of eggs well beaten, and lastly fold 
 in whites of eggs beaten stiff. Turn 
 into buttered dish and bake about 
 30 minutes in a moderate oven. 
 
 Fried Rice. 
 
 Fry a finely chopped onion in bacon 
 drippings until brown. Add as much 
 cold boiled rice as is wanted and 
 fry until thoroughly heated. 
 
 218 
 
WHAT SHALL WE HAVE FOR DINNER? 
 
 Boiled Cabbage With Dressing. 
 
 Cook cabbage in salted, boiling 
 water. Pour over it following dress- 
 ing. 
 
 2. egg yolks 
 
 3 tablespoons sour cream 
 
 2 tablespoons vinegar 
 
 1 tablespoon sugar 
 
 Cheese Souffle 
 
 2 tablespoons butter 
 
 3 tablespoons flour 
 Yi cup milk 
 Yi cup grated cheese 
 Yi, teaspoon salt 
 Few grains of cayenne 
 Yolks of 3 eggs 
 Whites of 2 eggs 
 
 Melt butter, add flour, stir until 
 well blended ; pour on graduallv Y2 
 cup scalded milk. Then add cheese, 
 salt and cayenne. Remove from fire, 
 add well beaten yolks. Cool mix- 
 ture and cut and fold in well beaten 
 whites of eggs. Pour into buttered 
 baking dish and bake 20 minutes in 
 slow oven. Serve at once. 
 
 Mexican Beans. 
 
 1 can kidney beans 
 Ya cup cream 
 Y2 teaspoon salt 
 
 2 teaspoons mustard 
 Y2 teaspoon paprika 
 
 Cook over asbestos 20 minutes. 
 
 Potato Puff. 
 
 2 cups mashed potatoes 
 
 2 eggs (well beaten) 
 Y2 cup milk 
 Seasoning 
 
 Beat well and bake in oven. 
 
 Baked Stuffed Potatoes. 
 
 When baked potatoes are done cut 
 in half and remove contents of shell. 
 Add milk, butter, salt and pepper 
 (amounts depending on amount of 
 potatoes used). Beat until light, re- 
 fill shells and put in oven to brown. 
 
 Scalloped Apples. 
 
 1 quart sliced apples 
 Ya cup butter 
 Ya cup sugar 
 
 ?4 teaspoon grated nutmeg 
 Y2 lemon grated, rind and juice 
 
 2 cups bread crumbs 
 Melt butter and stir into crumbs 
 
 slightly with fork. Cover bottom of 
 buttered baking dish with crumbs 
 and spread over Y2 of apples ; sprin- 
 kle with Y2 of the sugar, nutmeg 
 and lemon juice and rind mixed to- 
 gether; repeat, cover with remaining 
 crumbs and bake 40 minutes in mod- 
 erate oven. Cover at first to pre- 
 vent crumbs browning too rapidly. 
 
 Macaroni and Cheese 
 
 13^ cups macaroni broken in small 
 pieces 
 1 cup grated cheese 
 
 1 cup bread crumbs 
 
 3 tablespoons butter 
 3 tablespoons flour 
 
 2 cups milk 
 1 teaspoon salt 
 
 Cook macaroni in boiling salted 
 water until tender, drain and pour 
 over it a dash of cold water. Make 
 a white sauce of the last four in- 
 gredients and stir grated cheese in- 
 to mixture. When cheese is melted 
 pour the cheese sa,uce over the cook- 
 ed macaroni and mix well. Turn 
 into a baking dish and bake in a 
 moderate oven until brown. For 
 a change of flavor a small amount of 
 peanut butter or dried beef can be 
 substituted for cheese. 
 
 Hash Brown Potatoes. 
 
 To 2 cups of cold boiled potatoes 
 finely chopped add salt and pepper 
 to taste. Pour over potatoes Y2 cup 
 of melted drippings. Mix potatoes 
 thoroughly with fat, cook about three 
 minutes, stirring constantly. Let 
 stand to brown underneath. Fold 
 as an omelet and serve on platter. 
 
 Spinach with Hard Boiled Eggs 
 
 Wash spinach thoroughly. Steam 
 until cooked. If spinach isn't steam- 
 ed, cook in as little water as possible. 
 Season and put in serving dish. Gar- 
 nish with hard boiled egg sliced thin. 
 
 If one prefers, a little hot bacon fat 
 can be poured over cooked spinach. 
 
 219 
 
THE AMERICAN HOME DIET, OR 
 
 Fried Parsnips. 
 Boil parsnips until tender, cut in 
 slices and fry until brown. 
 
 Rice Souffle 
 
 2 cups scalded milk 
 2 tablespoons butter 
 2 tablespoons flour 
 
 1 teaspoon salt 
 Pinch pepper 
 
 3^2 cup stale, soft bread crumbs 
 
 2 cups cooked rice 
 Yolks of 3 eggs 
 
 1 tablespoon finely chopped parsley 
 Whites of 3 eggs beaten stiflf 
 
 Make a white sauce of first five 
 ingredients. Add bread crumbs, and 
 cook ten mirtutes. Remove from fire, 
 add rice, yolks of eggs and parsley, 
 then fold in whites of eggs. Turn 
 in buttered baking dish, bake 35 min- 
 utes in slow oven. 
 
 Stuffed Green Peppers. 
 
 6 green peppers 
 
 1 onion (finely chopped) 
 
 2 tablespoons butter 
 
 3 tablespoons bread crumbs 
 
 4 tablespoons lean raw ham 
 Salt and pepper 
 
 H cup water 
 
 Cut a slice from stem of each pop- 
 per, remove seeds and parboil pep- 
 pers fifteen minutes. Cook onion m 
 fat three minutes, add ham and 
 cook about one minute, then add 
 water and bread crumbs. Cool mix- 
 ture, sprinkle peppers with salt, fill 
 with cooked mixture, cover with 
 buttered bread crumbs and bake ten 
 minutes. 
 
 Creamed Brussel Sprouts 
 and Celery. 
 Remove wilted leaves from one 
 quart Brussel sprouts and soak 
 sprouts in cold water fifteen minutes. 
 Drain and cook in boiling salted 
 water twenty minutes or luitil ten- 
 der. Drain again. Cut washed cel- 
 ery in small pieces ; there should be 
 one and one-half cups. Melt 3 table- 
 spoons of butter, add celery, and 
 cook two minutes, then add 3 table- 
 spoons flour, and pour on gradually 
 
 1^ cups of scalded milk. Bring to 
 boiling point, add sprouts, season 
 with salt and pepper, and serve as 
 soon as sprouts are reheated. 
 Potato Cakes. 
 
 Take left-over potatoes, and to 2 
 cups of mashed potatoes add 1 beat- 
 en egg, Yi cup milk and salt and 
 pepper, make into cakes and fry in 
 drippings. 
 
 Fried Egg Plant. 
 
 Pare egg plant, cut in J^ inch 
 slices. Let stand in cold salted water 
 about 3 hours. Drain, let stand in 
 cold water a few minutes and dip 
 in flour to which has been added salt 
 and pepper, and fry until crisp and 
 brown. 
 
 Rice and Cheese Croquettes. 
 
 J^2 cup rice 
 V2 cup boiling water 
 1 cup scalded milk 
 H teaspoon salt 
 Yolks of 2 eggs 
 1 tablespoon butter 
 3 tablespoons grated cheese 
 
 Wash rice, add to water with salt, 
 cover and steam until rice has ab- 
 sorbed water. Then add milk, stir 
 lightly with fork, cover and steam 
 until rice is soft. Remove from fire. 
 Add cheese and stir slightlv luitil 
 cheese is melted. Add egg yolks and 
 fat. Put in shallow pan to cool. 
 Shape in balls, roll in crumbs, dip in 
 eggs, again in crumbs, and frv in 
 deep fat. Drain and serve with to- 
 mato sauce. 
 
 Stuffed Egg Plant. 
 Cook eggplant 15 minutes in salted 
 water to cover. Cut a slice from top 
 and with a spoon remove pulp. Chop 
 pulp and add 1 cup soft stale bread 
 crumbs. Fry out 3 slices of bacon 
 and fry in bacon fat Yi tablespoon 
 finely chopped onion until brown. 
 Add to the chopped pulp and bread 
 and season with salt and pepper, and 
 if necessary moisten with a little 
 water. Cook o minutes, cool slightly 
 and add one beaten egg. Refill egg 
 plant, cover with buttered crumbs 
 and bake 25 minutes in hot oven. 
 
 220 
 
WHAT SHALL WE HAVE FOR DINNER? 
 
 Fried Tomatoes. 
 
 Slice ripe tomatoes in "; inch 
 slices ; dip in flour to which has been 
 added salt and pepper and fry un- 
 til brown. 
 
 Rice and Cheese with Tomatoes. 
 
 Follow directions for rice and 
 cheese croquettes, but instead of 
 making croquettes pour tomatoes 
 over rice and heat in oven a few 
 minutes, or make a tomato sauce and 
 pour over rice and cheese as it is 
 served. 
 
 SALADS. 
 Fruit Salad. 
 1 cup diced apples 
 1 cup diced oranges 
 1 cup diced bananas 
 Mix fruit and pour on a good 
 salad dressing. Any number of 
 fruits can be used in fruit salad, but 
 these three are very popular because 
 they are nearly always in season. 
 Pineapple and grapefruit are very 
 nice additions to this fruit salad. 
 
 Boiled Salad Dressing — I. 
 
 4 eggs 
 f^ cup lemon juice 
 
 1 teaspoon salt 
 
 y2 cup butter or vegetable oil 
 
 2 to 3 tablespoons water 
 2 tablespoons sugar 
 
 Break eggs into inner portion of 
 double boiler, beat until blended but 
 not foamy. Add lemon juice, water, 
 salt and oil. Remove from fire and 
 cool. If dressing should curdle place 
 in pan of cold water and beat with 
 an Q%^ beater. 
 
 Boiled Salad Dressing — II, 
 
 1 tablespoon flour 
 1 tablespoon sugar 
 1 teaspoon mustard 
 Paprika and salt, J-^ teaspoon 
 
 Mix dry ingredients and add Yz 
 cup milk, 1 cup dilute vinegar and 2 
 well beaten eggs. Cook in double 
 boiler. 
 
 Mayonnaise Dressing. 
 
 1 egg yolk 
 
 2 tablespoons vinegar 
 
 V2 teaspoon mustard 
 
 Y2 teaspoon salt 
 
 '2 teaspoon powdered sugar 
 
 Pinch paprika 
 
 44 cup olive oil 
 
 Mix dry ingredients, add yolk, beat 
 together. Add little vinegar and 
 beat, and little oil and beat vigor- 
 ously. Gradually add more oil un- 
 til all is added, beating vigorously. 
 Oil should be very cold when dress- 
 ing is to be made. 
 
 Cabbage Salad. 
 
 Slice a firm cabbage very thinly. 
 Serve with boiled dressing or any 
 other which the family prefers. This 
 salad may be varied by adding a few 
 chopped nut meats and served as 
 cabbage and nut salad. A stalk of 
 celery may be added and served as 
 cabbage and celery salad. A few 
 pickled beets can be mixed with the 
 sliced cabbage and served as cabbage 
 and beet salad. 
 
 French Dressing. 
 
 1 teaspoon salt 
 
 H teaspoon paprika 
 
 2 tablespoons vinegar 
 6 tablespoons oil 
 
 Mix together and shake before us- 
 ing. 
 
 Kidney Bean Salad. 
 
 1 can kidney beans 
 1 cup chopped celery 
 Boiled salad dressing 
 
 Cole Slaw 
 
 Slice cabbage very thinly. Pour 
 over it following dressing. 
 Yi teaspoon salt 
 
 1 egg 
 
 Yi cup milk 
 
 2 teaspoons butter 
 Ya cup vinegar 
 
 Y2 teaspoon mustard 
 
 1 teaspoon sugar 
 
 ?4 teaspoon pepper 
 
 Heat milk, add dry ingredients to 
 egg. Then add milk to egg mixture. 
 Cook to a custard. Add butter and 
 vinegar and strain over shredded 
 cabbage. Set away to cool. 
 
 221 
 
THE AMERICAN HOME DIET, OR 
 
 Grapefruit and Celery Salad. 
 
 Remove all flesh from grapefruit 
 and cut in small pieces. To 1 cup 
 of prepared grapefruit add 1 cup 
 diced celery. Serve on lettuce leaves 
 with salad dressing. 
 
 Waldorf Salad. 
 
 Mix equal quantities of finely cut 
 apple and celery and moisten with 
 boiled salad dressing. Serve on let- 
 tuce leaves. 
 
 Potato and Pea Salad 
 
 1 cup boiled diced potatoes 
 H cup peas 
 
 Mix with French dressing and 
 serve on lettuce leaves. 
 
 Shrimp Salad. 
 Remove shrimp from can, wash 
 and let stand in ice water for few 
 minutes, then drain. To two small 
 cans of shrimp add two medium sized 
 tomatoes cut in small pieces and om^ 
 stalk of celery (diced). Moisten with 
 desired salad dressing and serve on 
 lettuce leaves. 
 
 Banana and Nut Salad. 
 
 Cut banana lengthwise and then in 
 half. Put two pieces on lettuce leaf 
 and pour over it boiled salad dress- 
 ing. Sprinkle a few chopped nuts on 
 top. 
 
 Egg, Olive and Potato Salad. 
 
 Follow recipe for potato salad, but 
 cut up several olives and one or two 
 hard boiled eggs. The number of 
 each depends upon amount of salad 
 made. 
 
 Stuffed Egg Salad. 
 
 Remove yolks of hard boiled eggs. 
 Mix with boiled salad dressing. Cut 
 up several olives and add to yolk 
 and dressing mixture. Put back into 
 whites and serve on lettuce leaves. 
 
 Tomato and Egg Salad. 
 
 Remove skin from firm ripe to- 
 matoes. Cut hard boiled e'^'^s 
 through center and remove yolks. 
 Mix with salad dressing and fill 
 w'hites again. Turn tomatoes bottom 
 side up and stand refilled whites in 
 
 place where part of core was re- 
 moved. Serve on lettuce leaf with 
 more salad dressing. This is a very 
 pretty salad. 
 
 Pear Salad. 
 
 Put canned pears on lettuce leaves, 
 pour over them a salad dressing. 
 Sprinkle a little chopped celery or 
 chopped nuts on top. 
 
 Tuna Fish Salad. 
 
 Remove fish from can, pick flakes 
 apart. To 1 cup of fish add ^ cup 
 of diced celery. Mix with boiled 
 salad dressing. Serve on lettuce 
 leaves. 
 
 Deviled Egg Salad. 
 
 4 hard boiled eggs 
 
 1 teaspoon mustard 
 
 1 tablespoon melted butter or oil 
 
 1 tablespoon vinegar 
 
 1 tablespoon cut parsley 
 
 1 teaspoon salt 
 Dash of cayenne pepper 
 
 Cut hard boiled eggs into halves 
 lengthwise and remove yolks. Pow- 
 der the yolks with a fork, then 
 add salt, pepper, mustard and 
 vinegar mixed together. Add the 
 butter or oil. Mix until smooth and 
 fill into whites. Serve on a bed of 
 lettuce. 
 
 Apple and Raisin Salad. 
 3 cups diced apples 
 1 cup cut raisins 
 % cup lemon juice 
 Lettuce 
 
 Wash and dry raisins, add lemon 
 to chopped apples and mix with 
 raisins. Serve on lettuce leaves with 
 salad dressing. 
 
 Lettuce and Onion Salad. 
 
 Slice onions on lettuce leaves and 
 serve with French or boiled salad 
 dressing. 
 
 Tomato Salad. 
 
 Skin ripe tomatoes and place on 
 lettuce leaves and serve with any 
 desired salad dressing. Tomatoes 
 may be served whole or sliced. 
 
 When sliced tomatoes appear on 
 the menus it is intended that a dish 
 full be placed on the table rather 
 
 222 
 
WHAT SHALL WE HAVE FOR DINNER? 
 
 than served to each person as is done 
 when salad is mentioned. This is, 
 however, an individual matter and if 
 the housewife prefers to always 
 serve them as salads she could take 
 the liberty to do so or vice versa. 
 
 Cottage Cheese aand Olive Salad. 
 
 Chop a few olives and mix with 
 cottage cheese. Arrange on lettuce 
 leaves. Serve with French or boiled 
 dressing. 
 
 Pea and Carrot Salad. 
 
 If peas and carrots are left over 
 from a meal wash them free from 
 white sauce. Arrange on lettuce leaf 
 and serve with any desired dressing. 
 
 Chicken Salad. 
 
 Cut cold boiled fowl or remnants 
 of roast chicken in Yi inch dice. To 
 two cups add one and one-half cups 
 of celery cut in small pieces. Moist- 
 en with salad dressing and serve on 
 lettuce leaves. 
 
 Salmon Salad. 
 Remove salmon from can. Take 
 out the bones as far as possible. 
 Serve with boiled salad dressing. 
 
 Salmon and Orange Salad. 
 
 To 2 cups of salmon salad add 1 
 medium sized orange cut in small 
 pieces. This makes a pleasant change 
 from the regular salmon salad. 
 
 Salad from Left Over Greens. 
 
 Arrange left over greens on- plates 
 and serve with French or boiled salad 
 dressing. This can be garnished with 
 hard boiled eggs. 
 
 Date and Nut Salad. 
 
 Wash and stone dates. Place an 
 English walnut meat in center of 
 each date. Arrange four or five 
 dates on bed of crisp lettuce and 
 serve with salad dressing. 
 
 There are innumerable kinds of 
 salads. Any left over meat, fruit, 
 fish or vegetables which are in good 
 condition can be used. Just mix 
 with salad dressing and serve on let- 
 
 tuce or other salad leaves. Strips of 
 pimento often add to the appearance 
 of a salad. 
 
 HOT BREADS. 
 Nut Bread— I. 
 
 2 cups milk 
 
 1 teaspoon baking powder 
 1 cup flour 
 
 3 cups graham flour 
 1 cup nut meats 
 
 Yz teaspoon salt 
 Bake 1 hour. 
 
 Nut Bread— II. 
 
 1 ^%?. 
 
 Y^ cup sugar 
 1 cup milk 
 
 1 cup nut meats 
 3J^ cups flour 
 
 4 teaspoons baking powder 
 Ya teaspoon salt 
 
 Let rise Y^ hour. Bake M hour in 
 moderate oven. 
 
 Apple Fritters. 
 
 V/i cup flour 
 
 2 teaspoons baking powder 
 
 Ya teaspoon salt 
 Yz cup milk 
 
 Mix dry ingredients, add milk and 
 f^^^ well beaten. Slice apples into 
 batter and drop by spoonsful into 
 deep fat. Serve with sauce. 
 
 Banana Fritters. 
 
 1 cup flour 
 
 2 teaspoons baking powder 
 
 1 tablespoon powdered sugar 
 Ya teaspoon salt 
 Ya cup milk 
 
 1 egg 
 
 1 tablespoon lemon juice 
 
 3 bananas 
 
 Mix and sift dry ingredients. 
 Beat eggs until light, add milk, and 
 combine mixtures, then add lemon 
 juice and banana forced through 
 sieve. Drop by spoonfuls into deep 
 fat, fry until a golden brown, and 
 drain. For general rules for testing 
 fat for frying see the Boston Cook- 
 ing School Cook Book. 
 
 223 
 
THE AMERICAN HOME DIET, OR 
 
 Lemon Sauce for Fritters. 
 Ys cup butter 
 1 cup sugar 
 Yolks of 3 eggs 
 1/3 cup boiling water 
 
 3 tablespoons lemon juice 
 Few gratings lemon rind 
 
 Cream butter, add sugar and yolks 
 of eggs slightly beaten. Then add 
 water and cook oyer boiling water 
 until mixture thickens. Cool and add 
 lemon juice and rind. 
 
 Sauce for Fritters — I. 
 
 ^ cup brown sugar 
 
 1 cup water 
 
 1 tablespoon cornstarch 
 Boil 5 minutes, cool. Add 
 
 1 tablespoon butter 
 y2 tablespoon yinegar 
 
 1 teaspoon yanilla 
 
 Sauce for Fritters — II. 
 
 ^ cup butter 
 1 cup light brown sugar 
 
 4 tablespoons milk 
 1 teaspoon yanilla 
 
 Cook to syrup 
 
 Sauce for Fritters — III. 
 
 14 cup sugar 
 1 cup water 
 
 1 tablespoon cornstarch 
 
 2 tablespoons butter 
 1^ teaspoon lemon juice 
 Pinch salt 
 
 Mix sugar, cornstarch and water. 
 Boil 5 minutes, add butter and lemon 
 juice. Stand in double boiler till 
 ready to serye. 
 
 Waffles. 
 
 1^ cups flour 
 
 3 teaspoons baking powder 
 14 teaspoon salt 
 
 1 cup milk 
 Yolks 2 eggs 
 Whites 2 eggs 
 
 1 tablespoon melted butter 
 Mix and sift dry ingredients, add 
 milk gradually, yolks of eggs well 
 beaten, butter and whites of eg^s 
 beaten stiff. Cook on a greased hot 
 waffle iron. 
 
 Boston. Brown Bread. 
 
 1 cup rye fiour 
 1 cup cornmeal 
 1 cup graham flour 
 ji teaspoon soda 
 
 1 teaspoon salt 
 ^/4 cup molasses 
 
 2 cups sour milk or 
 1^ cups sweet milk 
 
 Add raisins if desired. Steam 3^2 
 hours. Mould should not be fdled 
 more than }i full. 
 
 Cheese Straws. 
 
 4 tablespoons finely grated 
 
 cheese 
 2 tablespoons butter 
 4 tablespoons flour 
 
 Salt and pepper to taste 
 1 egg 
 
 1 tablespoon milk 
 Mix together and roll out the thin 
 paste. Cut in narrow strips. Bake 
 a light brown in a quick oven. 
 
 Doughnuts. 
 
 1 cup sugar 
 
 1 tablespoon butter 
 
 1 cup milk 
 
 2 eggs 
 
 % teaspoon salt 
 % teaspoon nutmeg 
 4 cups flour 
 
 4 teaspoons baking powder 
 
 Roll out and cut. Care should be 
 taken that grease is not too hot. 
 Put a small piece of raw potato in 
 grease and if it turns a nice brown 
 in 40 seconds grease is all right to 
 use. 
 
 White Muffins. 
 
 2% cups flour 
 
 5 teaspoons baking powder 
 Y cup sugar 
 
 5 tablespoons melted 
 shortening 
 1% cups milk 
 
 3 eggs 
 Pinch salt 
 
 Mix and sift dry ingredients, add 
 milk and egg yolks and shortening. 
 Fold in beaten whites. Bake in muf- 
 fin pans. 
 
 224 
 
WHAT SHALL WE HxWE FOR DINNER? 
 
 Graham Muffins. 
 
 1 cup graham flour 
 1 cup white flour 
 Yi cup sugar 
 
 4 teaspoons baking powder 
 1 teaspoon salt 
 1 cup milk 
 
 1 egg 
 
 2 tablespoons melted 
 shortening 
 
 Mix and sift dry ingredients. Add 
 milk gradually, egg well beaten and 
 shortening. Bake in muflfin pans. 
 
 Commeal Muffins. 
 
 2 eggs 
 
 ^ cup butter; ^ cup sugar, creamed 
 together 
 
 1 cup cornmeal 
 
 2 cups flour 
 
 Yi teaspoon salt 
 4 teaspoons baking powder 
 
 1 cup milk 
 
 Proceed as for other muffins. 
 
 Popovers. 
 
 2 eggs 
 
 1 cup flour 
 
 1 cup milk 
 Pinch salt 
 
 Beat all together until smooth bat- 
 ter is formed. Pour into hissing hot 
 gem pans or buttered earthen cups. 
 Bake about 30 minutes in hot oven. 
 
 Cheese Crackers. 
 
 Put a little grated cheese on salt- 
 ines. Melt and brown in oven. These 
 are a nice addition to most salads. 
 
 Combread. 
 
 1 cup milk 
 
 2 teaspoons baking powder 
 Ya, cup sugar 
 
 Y2 cup flour 
 1^ cups cornmeal 
 2 tablespoons shortening 
 Beat all together, then add 1 egg 
 well beaten. 
 
 Ginger-Bread. 
 
 Y2 cup sugar 
 1 cup shortening 
 1 cup molasses 
 
 2 teaspoons soda 
 
 3 cups flour 
 1 egg 
 
 1 cup boiling water 
 1 teaspoon cinnamon 
 1 teaspoon ginger 
 1 teaspoon cloves 
 Bake in moderate oven. 
 
 RELISHES, PRESERVES, ETC. 
 Carrot Marmalade. 
 
 4 lbs. carrots 
 3 lbs. sugar 
 
 1 lemon, juice and 
 
 grated rind 
 1 orange 
 Wash, scrape and steam carrots 
 until soft. Chop fine and mix with 
 fruit and sugar. Cook gently one 
 hour or until mixture is rather thick 
 when tried on cold dish. Seal in 
 tumblers. 
 
 Grape Conserve. 
 
 1 small basket grapes 
 Y2 lb. English walnut meats 
 
 1 lb. raisins 
 Pulp grapes and cook pulp. Put 
 through a sieve. Mix and add 1 
 cup sugar to each cup of grapes. 
 Cook 15 minutes after they bejjin to 
 boil well. Wash and cut up raisins, 
 but do not chop. Cut walnut meats 
 into small pieces and add nuts and 
 raisins to grape pulp. Put directly 
 in jars. 
 
 Rhubarb and Pineapple Conserve. 
 
 Mix 1 quart peeled, sliced rhubarb 
 with one large pineapple also peeled 
 and cut into small pieces. Cover 
 with 2 quarts of sugar, stir thor- 
 oughly and let stand over night. In 
 morning add juice and rind of one 
 lemon, and pulp of 2 oranges, all 
 seeds being carefully removed. Cook 
 rapidly for Y2 hour, stirring to pre- 
 vent burning. Add V^ cup chopped 
 blanched almonds. Cook 10 minutes 
 longer. Turn into jelly glasses and 
 seal. The nuts can be omitted. 
 
 225 
 
THE AMERICAN HOME DIET, OR 
 
 Orange Marmalade. 
 
 6 oranges 
 
 1 lemon 
 
 Wash fruit first. Cut fruit in 
 quarters, discard seeds and_ slice 
 through pulp as thinly as possible or 
 put fruit through a meat chopper. 
 Weigh the prepared fruit, and to 
 each pound add three pints of cold 
 water. Let stand about 2 hours. Put 
 in preserving kettle and boil "^ently 
 until rind is quite tender. Measure 
 material and to each pint add one 
 pint of sugar. Let cook until mix- 
 ture thickens slightly when tried on 
 a cold dish. Put in tumblers an'l 
 cover with paraffin. This can be 
 varied by using different fruits. 
 
 Plum Conserve. 
 Yz peck plums 
 
 2 lbs. sugar 
 
 1 lemon, juice and grated rind 
 
 2 oranges, juice and grated rind 
 Yz lb. English walnut meats 
 
 Cook plums in as small amount of 
 water as possible until soft. Rub 
 through a sieve. Add sugar and 
 fruit and let cook slowly for about 
 1 hour or until quite thick. When 
 about done add washed walnut meats. 
 Fill jelly glasses with mixture and 
 cover with paraffin. 
 
 Rhubarb Conserve. 
 
 4 lbs. rhubarb 
 
 5 lbs. sugar 
 
 1 lb. seeded raisins 
 
 1 lemon 
 
 2 oranges 
 
 Wash and peel rhubarb and cut in 
 one inch pieces. Put in kettle, spin- 
 kle with sugar, add raisins and 
 grated rind and juice of lemon and 
 oranges. Mix, cover and let stand 
 one-half hour. Put on fire, bring 
 to boiling point and let simmer 45 
 minutes, stirring almost constantly. 
 Fill jelly glasses and seal. 
 Pop Com Balls. 
 
 1 cup light brown sugar 
 
 1 tablespoon butter 
 
 3 tablespoons water 
 
 Boil until thick and pour over 2 
 quarts of popped corn. Let cool and 
 form into balls. 
 
 Cherry Jam. 
 
 Wash and pit cherries. To each 
 cup of cherries add Yi cup of sugar, 
 add little water and let boil down 
 until quite thick. If a very sweet 
 jam is desired add more sugar. 
 
 Pepper Relish. 
 
 6 large green peppers 
 
 (no seeds) 
 1 red pepper 
 1 medium size cabbage 
 34 cup salt 
 
 1 cup sugar 
 
 2 tablespoons mustard seed 
 
 Chop peppers and cabbage, add 
 rest of ingredients and cover with 
 vinegar. Put away in glass or stone 
 jars. 
 
 Com Relish. 
 18 ears of corn (cut off) 
 1 small cabbage run through 
 meat chopper 
 
 1 bunch celery 
 4 onions 
 
 2 green peppers 
 chopped 
 
 Pour over mixture 1 quart of vine- 
 gar. Mix together. 
 2 cups sugar 
 1 cup flour 
 Yi cup salt 
 1 teaspoon mustard 
 Y\ teaspoon cayenne 
 Y2 teaspoon tumeric 
 
 Add 1 quart vinegar slowly. Com- 
 bine two mixtures and let boil about 
 40 minutes. Fill jars and seal. 
 Chow-Chow. 
 1 quart small cucumbers 
 1 quart large cucumbers 
 1 quart small green tomatoes 
 1 quart small button onions 
 1 large cauliflower 
 4 green peppers (cut fine) 
 Cut all in pieces 
 
 Make brine of 4 quarts of water 
 and 1 pint salt. Pour over vegeta- 
 bles and let stand 24 hours. Then 
 heat enough to scald and drain in 
 colander. Mix 1 cup flour, 6 table- 
 spoons ground mustard, 1 tablespoon 
 tumeric powder with cold vinegar to 
 make smooth paste. Then add 1 
 cup light brown sugar and enough 
 
 226 
 
WHAT SHALL WE HAVE FOR DINNER? 
 
 vinegar to make 2 quarts in all. Boil 
 until it thickens, stirring all the time. 
 Add the vegetables and cook until 
 heated through. This makes about 
 5 quarts and can be kept in Mason 
 jars. 
 
 Chili Sauce. 
 
 1/2 bushel ripe tomatoes I chopped 
 1 dozen medium onions \ 
 4 red peppers, cut finely 
 
 1 pound of light brown sugar 
 
 2 tablespoons salt 
 2 cups vinegar 
 
 2 tablespoons ground cinnamon 
 1 teaspoon ground mace 
 1 teaspoon ground cloves 
 Cook until tender, about 5 hours 
 
 Tomato Relish, 
 
 1 peck ripe tomatoes chopped 
 and drained 
 
 2 cups chopped celery 
 6 large onions chopped 
 
 6 red peppers chopped — seeds out 
 
 2 pounds light brown sugar 
 Y2 cup salt 
 
 2 tablespoons cinnamon 
 
 2 oz. mustard seed 
 
 1 quart vinegar 
 Mix all together and put into bot- 
 tles (no cooking). 
 
 BEVERAGES. 
 Chocolate. 
 
 Melt Yi pound chocolate in double 
 boiler, add V/2 cup sugar, and about 1 
 cup water. Cook until mixture forms 
 a thick syrup. Pour into a jar for fu- 
 ture use. When you want to make 
 chocolate heat the milk and to each 
 pint of milk add 2 teaspoons of 
 above mixture. It is very easily 
 and quickly prepared. The amount 
 of water and sugar to be added to 
 the melted chocolate varies a little 
 with the brand of chocolate used. 
 The amount of sugar also depends 
 upon individual tastes. 
 
 Cocoa is cheaper than chocolate, 
 so we have included it in the menus 
 as one of the breakfast drinks. We 
 feel, however, that chocolate made 
 according to the above rule is much 
 
 easier to prepare than cocoa, but this 
 is an individual matter which a 
 housewife must decide for herself. 
 
 Pineapple Lemonade. 
 
 1 cup sugar 
 
 2 cups water 
 Boil 10 minutes. 
 
 1 cup grated pineapple 
 Juice of 3 lemons 
 
 Strain and add 5 cups of ice water. 
 
 DESSERTS. 
 Date Pudding — I. 
 
 iH cups flour 
 
 1 teaspoon baking powder 
 
 2 tablespoons sugar 
 2 tablespoons butter 
 
 1 egg 
 Ya, cup milk 
 
 1 cup dates 
 
 1 cup nut meats 
 
 Bake in sheet about 20 minutes. 
 Serve with whipped cream, foamy 
 sauce or lemon cream sauce. 
 
 Date Pudding— II. 
 
 1 cup sugar 
 
 2 eggs (beaten light) 
 1 tablespoon flour 
 
 1 teaspoon baking powder 
 
 1 cup walnut meats 
 
 1 cup dates cut fine 
 Bake slowly in a sheet 20 minutes. 
 Serve with whipped cream or pud- 
 ding sauce. 
 
 Foamy Sauce. 
 1 egg 
 
 1 cup sugar 
 Beat to a cream 
 1 cup milk 
 1 teaspoon butter 
 1 teaspoon vanilla 
 Let stand in double boiler over 
 hot water Y2 hour. Stir frequently. 
 
 Creamy Sauce. 
 
 Y2 cup butter 
 
 Yi. cup powdered sugar 
 
 Ya cup cream 
 
 When beaten together stir in dou- 
 ble boiler until melted. Do not boil. 
 
 227 
 
THE AMERICAN HOME DIET, OR 
 
 Lemon Cream Sauce. 
 
 Yi cup butter (creamed) 
 Add iYa cups powdered sugar 
 Grate rind of 1 lemon 
 4 tablespoons lemon juice. 
 Beat 5 minutes and add little nut- 
 meg. Just before serving put over 
 boiling water for 2 or 3 minutes. 
 
 Apple Tapioca. 
 
 ^ cup pearl or minute tapioca 
 
 cold water 
 2J^ cups boiling water 
 H teaspoon salt 
 7 sour apples 
 Yi. cup sugar 
 
 Soak tapioca one hour in cold wa- 
 ter to cover, drain. Add boiling 
 water and salt, cook in double boiler 
 until transparent. Arrange cored 
 and pared apples in buttered pudding 
 dish. Pour sugar on apples, pour 
 over tapioca, and bake in moderate 
 oven until apples are soft. Serve 
 with vanilla sauce or cream. Minute 
 tapioca requires no soaking. 
 
 Spanish Cream. 
 
 3 tablespoons gelatine 
 1 quart milk (boiling) 
 
 4 eggs 
 
 4 tablespoons sugar 
 
 1 teaspoon vanilla 
 Dissolve gelatine in boiling milk — 
 cool slightly. Add yolks of eg-gs and 
 sugar well beaten together. Stir 
 until it thickens. Remove from fire, 
 add whites stiffly beaten and vanilla. 
 Pour into wet molds. Turn out when 
 firm and serve with cream. 
 
 Huckleberry Roll. 
 
 1 quart flour 
 
 2 teaspoons baking powder 
 1 teaspoon salt 
 
 Mix enough shortening to flour to 
 make a rich dough, roll out thin and 
 put on berries and sprinkle with 
 sugar and a little nutmeg. Roll up 
 like a jelly roll and bake in moder- 
 ate oven. Serve with vanilla or 
 foamy sauce. This can be made with 
 any kind of berries. 
 
 Cornstarch Pudding. 
 4 cups scalded milk 
 Y2 cup cornstarch 
 Ya cup sugar 
 54 teaspoon salt 
 Yi cup cold milk 
 
 1 teaspoon vanilla 
 
 Mix cornstarch, sugar and salt, add 
 Y2 cup cold milk. Add to scalded 
 milk, stirring constantly until mix- 
 ture thickens. Afterwards cook 15 
 minutes. Pour into moulds to cool. 
 Crush the fresh fruit, add enough 
 sugar to sweeten and just before 
 serving add cream. Turn cornstarch 
 pudding out in dish and pour fruit 
 mixture over it. 
 
 Cocoanut Cake. 
 
 3 cups flour 
 Yz cup butter 
 
 2 cups sugar 
 
 1 cup milk 
 
 2 teaspoons baking powder 
 
 3 eggs 
 
 1 grated cocoanut 
 Cream the butter and sugar, then 
 add the well beaten eggs. Stir in 
 the milk, and add the flour with the 
 baking powder. Fold in the grated 
 cocoanut. Bake in deep tin. 
 
 Bread Pudding. 
 
 1 pint bread crumbs 
 l/<2 cups sugar 
 
 1 quart of sweet milk 
 
 4 eggs 
 
 Juice and rind of 1 lemon 
 
 2 tablespoons butter 
 
 Raisins can be added if desired. 
 
 Soak crumbs in milk, add 1 cup 
 of sugar and beaten yolks of eggs, 
 and grated rind of lemon. Bake in 
 moderate oven until set. Let cool. 
 Beat whites of eggs to stiff froth, 
 adding Y^ cup of sugar and juice of - 
 lemon. Spread a layer of tart ielly 
 over top of pudding and add the 
 meringue. Place in oven to brown. 
 Serve with cream. 
 
 Sliced Oranges and Shredded 
 Cocoanut. 
 
 Peel and slice oranges and sprin- 
 kle with dry shredded cocoanut. 
 
 228 
 
WHAT SHALL WE HAVE FOR DINNER? 
 
 Lemon Sherbet. 
 
 2 cups sugar 
 
 4 cups water 
 
 2 egg whites 
 54 cup lemon juice 
 
 Boil sugar and water about 10 
 minutes. Cool. Add lemon juice to 
 syrup and then add beaten egg 
 whites. Freeze. 
 
 For plain apricot or peach sherbet 
 follow recipe for lemon sherbet, but 
 substitute 1^ cups of apricot or 
 peach pulp (made by cookincr apri- 
 cots or peaches and putting thjough 
 a sieve, or use canned peaches or 
 apricots). A richer apricot sherbet 
 can be made as follows : 
 
 1 quart can of apricots 
 4 oranges 
 
 2 lemons 
 
 3 egg whites 
 
 15^ quarts of water 
 
 1 cup sugar 
 
 2 cups cream 
 
 Press .oranges, apricots and lemons 
 through a sieve. Boil sugar and wa- 
 ter 10 minutes, cool and add fruit 
 pulp, cream and beaten egg whites. 
 Freeze. 
 
 Baked Bananas. 
 
 Remove skins from 6 bananas and 
 cut in halves, lengthwise, and put in 
 a shallow granite pan. Mix 2 table- 
 spoons melted butter, Yz cup sugar, 
 and 2 tablespoons lemon juice. Baste 
 bananas with Yi the mixture. Bake 
 20 minutes in slow oven, bastinsr dur- 
 ing baking with remaining rnixture. 
 
 Creamed Rice with Dates. 
 
 4 cups milk 
 H cup rice 
 
 H teaspoon salt 
 l/3 cup sugar 
 1 cup dates 
 
 Wash rice, mix ingredients and 
 pour into buttered pudding dish. 
 Bake 3 hours in a slow oven, stirring 
 3 or 4 times during first hour to 
 prevent rice from settling. Raisins 
 can be used in place of dates, or 
 no fruit at all need be added. This 
 is also called rice pudding. 
 
 French Toast. 
 
 Dip dry bread in following mix- 
 ture and fry until brown. Serve with 
 syrup. 
 
 3 eggs (well beaten) 
 
 1 cup milk 
 
 1 teaspoon salt 
 
 J4 teaspoon pepper 
 
 Chocolate Souffle 
 
 2 tablespoons butter 
 2 tablespoons flour 
 
 ^ cup milk 
 
 V/i squares of chocolate 
 
 1/3 cup sugar 
 
 2 tablespoons hot water 
 
 3 eggs 
 
 y2 teaspoon vanilla 
 
 Melt butter; add flour, and pour 
 on gradually the milk. Cook until 
 boiling point is reached. Melt choco- 
 late in saucepan placed over hot wa- 
 ter, add sugar and water, and stir 
 until smooth. Combine mixtures and 
 add yolks of eggs well beaten — cool. 
 F^old in white of eggs beaten stiff 
 and add vanilla. Turn into buttered 
 baking dish and bake in moderate 
 oven about 2.5 minutes. Serve with 
 foamy sauce. 
 
 Pineapple Whip. 
 
 1 cup grated pineapple 
 Beaten whites of 5 eggs 
 (sweetened) 
 
 Beat together until light and fluffy. 
 Serve cold with or without a sauce. 
 
 Prune Whip like Pineapple Whip 
 but substitute 1 cup prune pulp for 
 pineapple. 
 
 Apricot Whip like Pineapple Whip, 
 but substitute 1 cup apricot pulp for 
 pineapple. 
 
 Pineapple Sponge, 
 
 1 cup tapioca, soaked over 
 night — pour off water 
 Juice of a small can of 
 
 pineapple 
 Juice of 2 lemons 
 1 cup water 
 
 Cook tapioca until clear, add lYz 
 cups sugar. Let boil and then re- 
 move from stove. Add beaten whites 
 
 529 
 
THE AMERICAN HOME DIET, OR 
 
 of 3 eggs and pineapple cut in small 
 pieces and fruit juices, beat well, 
 serve cold. Some kinds of tapioca 
 do not require soaking over night. 
 
 Sponge Cake. 
 
 4 eggs 
 
 1 cup sugar 
 
 2 tablespoons cornstarch 
 
 2 teaspoons baking powder 
 Flour to make 1 cup 
 
 1 teaspoon vanilla 
 ^2 teaspoon salt 
 
 Separate eggs, add 3 tablespoons 
 water to yolks, and beat well. Add 
 sugar and then remaining dry in- 
 gredients. Fold beaten whites into 
 above mixture. Put in angel food 
 tin and put into cold oven and then 
 bake very slowly. 
 
 Devil's Food Cake. 
 
 V/2 square chocolate melted 
 
 2 tablespoons butter melted 
 1 cup sugar 
 
 1 egg 
 
 1 cup milk 
 
 1 teaspoon soda 
 Pinch salt 
 1^ cup flour 
 
 1 teaspoon vanilla 
 Mix all together. Beat with Dover 
 egg beater. 
 
 Frosting. 
 
 1 sq. chocolate, melted 
 
 1 tablespoon butter 
 
 1 egg 
 Powdered sugar to thicken 
 
 Chocolate Custard. 
 
 4 cups milk 
 
 5 eggs 
 
 ^2 teaspoon salt 
 
 1 teaspoon vanilla 
 % cup sugar 
 
 2 squares chocolate 
 '^ cup water 
 
 Melt chocolate, add sugar and wa- 
 ter, and cook until syrup is formed. 
 Pour into milk and add eggs and 
 flavoring. Pour into buttered bak- 
 ing dish and bake as custard. 
 
 Chocolate pudding differs from 
 chocolate custard in that the pudding 
 requires less eges, and flour or corn- 
 starch is the thickening agent. The 
 
 pudding is cooked until thick on top 
 of the stove and poured into molds 
 to cool. This is also called Choco- 
 late Blanc Mange. 
 
 Caramel Pie. 
 
 1 cup damson preserves 
 1 cup sugar 
 ^4 cup butter 
 4 eggs 
 1 cup milk 
 
 1 teaspoon vanilla 
 
 Cook all together and pour into 
 baked pie crust. This is enough for 
 2 pies. Other preserves such as plum 
 or peach can be substituted for dam- 
 sons. 
 
 .Custard Pie. 
 
 2 eggs 
 
 3 tablespoons sugar 
 % teaspoon salt 
 
 V/i cups milk 
 
 Few gratings of nutmeg 
 
 Beat eggs slightly, add sugar, salt 
 and milk. Line plate with pie paste. 
 Strain in the mixture and sprinkle 
 with few gratings of nutmeg. Bake 
 in moderate oven. 
 
 Banana Custard. 
 
 Arrange alternate layers of stale 
 cake and sliced bananas in cuns, and 
 pour over boiled custard. Replace 
 bananas by oranges and it is called 
 orange custard. The cake can be 
 omitted if not on hand. Almost any 
 kind of fruit can be used, or cocoa- 
 nut. 
 
 Boiled Custard 
 3 cups scalded milk 
 Yolks of 3 eggs 
 % cup sugar 
 % teaspoon salt 
 H teaspoon vanilla 
 
 Beat eggs slightly, add sugar and 
 salt; stir constantly while adding 
 gradually hot milk. Cook in double 
 boiler, continue stirring until mixture 
 thickens and a coating is formed on 
 spoon. Strain immediately, chill and 
 flavor. If cooked too long custard 
 will curdle. Should this happen by 
 usirtg a Dover egg beater it may be 
 restored to a smooth consistency, 
 but custard will not be as thick. 
 
 230 
 
WHAT SHALL WE HAVE FOR DINNER? 
 
 Chocolate Bread Pudding. 
 
 2 cups dry crumbs 
 
 1 qt. milk 
 
 2 squares chocolate (melted) 
 Yt, cup sugar 
 
 3 eggs 
 
 J4 teaspoon salt 
 
 1 teaspoon vanilla 
 
 Mix all together and add melted 
 chocolate. Bake in moderate oven. 
 
 Baked Apples. 
 
 Fill centers of apples after core is 
 removed with raisins or dates. Allow 
 Y^ cup of sugar and % teaspoon cin- 
 namon for 6 apples. Cover bottom 
 of dish with water. Baste apples 
 while cooking. Raisins or dates can 
 be omitted if one so desires. 
 
 Chocolate Pie. 
 
 2 cups milk 
 
 2 tablespoons cornstarch 
 
 3 tablespoons chocolate (melted) 
 2 egg yolks 
 
 1 cup sugar 
 
 Cook as for pudding. Put in baked 
 crust. Use whites for meringue. 
 Brown in oven. 
 
 Banana Cream Pie. 
 
 2 cups milk 
 
 1 tablespoon cornstarch 
 i/^ cup sugar 
 
 3 egg yolks 
 
 1 tablespoon butter 
 
 1 teaspoon vanilla 
 
 Cook in double boiler until quite 
 thick. Slice bananas in baked pie 
 crust. Pour custard over them. 
 Cover with meringue made from 
 whites. Brown in oven. 
 
 Tapioca Custard. 
 
 5 tablespoons tapioca 
 
 4 cups milk 
 Yi cup sugar 
 
 3 eggs 
 
 1 teaspoon lemon extract 
 
 Cook tapioca and milk until tapioca 
 is soft and transparent. Beat eggs, 
 add sugar to them. Pour tapioca- 
 milk mixture into eggs and sugar. 
 
 Add lemon extract and turn into 
 baking dish and bake until set. 
 
 Caramel Custard. 
 
 4 cups scalded milk 
 
 5 eggs 
 
 Y2 teaspoon salt 
 
 1 teaspoon vanilla 
 Y2 cup sugar 
 
 Put sugar into pan, and stir con- 
 stantly until melted to light brown 
 color. Add gradually to milk, be- 
 ing careful that milk doesn't bubble 
 over, as is liable on account of high 
 temperature of sugar. When sugar 
 is melted in milk add mixture gradu- 
 ally to beaten eggs. Add salt and 
 flavoring, and strain into buttered 
 baking dish. Place dish in pan of 
 hot water and bake as custard. 
 
 Chocolate Sauce. 
 
 1 square chocolate 
 
 1 cup sugar 
 
 1 tablespoon butter 
 
 ^2 cup boiling water 
 Y2 teaspoon vanilla 
 
 Melt chocolate, add butter, pour on 
 gradually water. Bring to boiling 
 point, add sugar. Let boil 10 min- 
 utes. Cool slightly. Add vanilla. 
 
 Cottage Pudding. 
 
 54 cup sugar 
 
 1 ^ZS 
 
 4 tablespoons melted butter 
 
 1 cup milk 
 
 Y^ teaspoon salt 
 2Y2 cups flour 
 
 2 teaspoons baking powder 
 
 Mix together in order given, or 
 put all together and beat with a 
 Dover egg beater. Bake in sheet or 
 as cup cakes. Serve with a sauce. 
 
 Chocolate Steam Pudding. 
 
 1 egg 
 
 1 cup sugar 
 
 1 cup milk 
 
 2 cups flour 
 
 3 teaspoons baking powder 
 % teaspoon salt 
 
 2 oz. chocolate 
 
 Melt chocolate over hot water. 
 Beat tgg, add it to milk; sift flour. 
 
 231 
 
THE AMERICAN UOME DIET, OR 
 
 bakinjr powder and salt together, add 
 to milk-egg mixture gradually. Add 
 chocolate last. Steam in buttered 
 molds 2 hours. (This is a very stiff 
 mixture.) Serve with creamy, 
 foamy or hard sauce. 
 
 Washington Cream Pie 
 1 cup sugar 
 5 eggs 
 
 VA cups water 
 1 cup flour 
 
 1 teaspoon baking powder 
 This makes enough for two thin 
 layers. Put together with vanilla 
 custard. Put white frosting on top, 
 and when white frosting has cooled 
 cover top with melted bitter choco- 
 late. 
 
 Vanilla Custard. 
 
 1 cup milk 
 
 2J'2 tablespoons cornstarch 
 Pinch of salt 
 
 2 tablespoons sugar 
 1 egg yolk 
 
 1 teaspoon vanilla 
 Cook in double boiler until like 
 soft custard. 
 
 Cherry Pudding. 
 
 1 tablespoon sugar 
 '4 cup butter 
 ^ cup milk 
 
 1 egg 
 iH cups flour 
 
 1 teaspoon baking powder 
 
 J^ cup cherries — juice drained off 
 
 Put into buttered molds, steam 3 
 hours. For sauce add small amount 
 of sugar to cherry juice, then thicken, 
 cook until clear. (Don't make too 
 thin.) 
 
 Lemon Pie. 
 
 Alake crust for 2 pies. Bake in 
 moderate oven. 
 
 Filling for 2 Pies 
 
 Yolks of 5 eggs 
 
 2 lemons — rind and juice 
 
 3 tablespoons cornstarch 
 V/i cups sugar 
 
 About 1 quart of water. 
 
 Stir almost constantly until thick. 
 
 Use the 5 egg whites and 1 cup of 
 powdered sugar for meringue. 
 
 If only 1 pie is to be made just 
 take as nearly one-half the recipe as 
 possible. 
 
 Apricot Fluff, 
 VA pounds dried apricots 
 2 egg whites 
 Wash apricots and let stand in 
 water about 12 hours or until soft. 
 Piit through colander, and to 3 cups 
 of pulp add ' J cup of sugar. Beat 
 egg whites stiff and fold into anricot 
 pulp. 
 
 Custard Sauce 
 2 cups milk 
 2 eggs 
 
 A cup sugar 
 A teaspoon vanilla 
 1 tablespoon butter 
 Let stand in double boiler 1 hour. 
 Do not boil. Stir f; equently. 
 
 Brown Betty. 
 
 Line buttered baking dish with 
 bread crimibs. Put apples, prepared 
 as for sauce, in center. Sprinkle 
 with nutmeg. Bake in oven until 
 apples are soft. Serve with hard 
 sauce or foamy sauce. 
 
 Hard Sauce. 
 
 Vi cup butter 
 ^ cup powdered sugar 
 Yi teaspoon lemon 
 -/\ teaspoon vanilla 
 
 Cream butter, add sugar gradually. 
 also flavoring. 
 
 Lemon Sauce. 
 
 1 cup sugar 
 
 1 tablespoon flour 
 
 1 tablespoon butter 
 
 1 lemon (juice) 
 Grated rind 
 Little nutmeg 
 
 Beat well, add lA cups water, let 
 come to boil and serve. 
 
 Vanilla Sauce. 
 lA cup brown sugar 
 34 cup water 
 
 2 tablespoons cornstarch 
 
 Mix sugar and cornstarch, add 
 water. Boil 5 minutes. Cool and add 
 2 teaspoons vanilla. 
 
 232 
 
WHAT sjiy\jj. wj': HAVI-: i-oi< dinner? 
 
 English Plum Pudding 
 
 2 cups flour 
 1 cup bread crumbs 
 1 cup brown sugar 
 1 cup seeded raisins 
 
 1 cup currents (Knglish) 
 
 2 oz. candy peal cut fine 
 
 3 well beaten eggs 
 J4 teaspoon cinnamon 
 % teaspoon cloves 
 
 1 teaspoon salt 
 
 1 teaspoon baking powder 
 
 ^4 teasooon baking; soda 
 
 '/i pound beef suet chopped fine 
 
 Mix all together dry, add enough 
 milk to make a very stiff inixturc 
 Tie in a cloth and put in boiling 
 water. Keep covered and boil for 
 four hours. The longer it is boiled 
 the better. Serve with a good pud- 
 ding sauce. 
 
 This can be made abrjut two weeks 
 before Christmas and then boiled an- 
 other two hours before servin'' 
 
 233 
 
THE AMERICAN HOME DIET, OR 
 
 INDEX 
 
 Aging, Early, on Increase 12, 31 
 
 Appetite and Food Consumption 5 
 
 Apples, Baked 231 
 
 Apple Fritters 223 
 
 Apple Tapioca 228 
 
 Apples, Scalloped 219 
 
 Apricot Fluff 232 
 
 Apricot Sherbet 229 
 
 Apricot Whip 229 
 
 Asparagus 61 
 
 Attractiveness of Food, Over 
 
 Emphasis on 4 
 
 Babies, Injury of. From Im- 
 proper Feeding 29 
 
 Baby's Bottle, Washing of 101 
 
 Baby Should Be Nursed 28 
 
 Baked Apples 231 
 
 Baked Stuffed Potatoes 219 
 
 Bananas 58 
 
 Bananas, Baked 229 
 
 Banana Cream Pie 231 
 
 Banana Custard 230 
 
 Banana Fritters 223 
 
 Barley 53 
 
 Beails, Dietary Properties of 53 
 
 Beans, Mexican 219 
 
 Beans, Na , y 54 
 
 Beans, String 61 
 
 Beef Birds 215 
 
 Beef Heart, Stuffed 217 
 
 Beets 56 
 
 Beri-beri, A Deficiency Disease 32 
 
 Bone Growth, Faulty 24 
 
 Boston Brown Bread 224 
 
 Botulism 90 
 
 Bran in the Diet 46 
 
 Bread, Corn 50 
 
 Bread, Nut 223 
 
 Bread Pudding 228 
 
 Bread Pudding, Chocolate 231 
 
 Bread, White 46-47 
 
 Brown Betty 232 
 
 Brown Rice 52 
 
 Brussels Sprouts and Celery 220 
 
 Buckwheat 53 
 
 Butter 31, 33, 70 
 
 Buttermilk 69 
 
 Butter Substitutes 74 
 
 Cabbage 5, 9, 61 
 
 Cabbage, Chinese 60 
 
 Cabbage, Scalloped 218 
 
 Cabbage, with Dressing 219 
 
 Cake, Devil's Food 230 
 
 Cake, Sponge 230 
 
 Calories, Importance of 4, 6 
 
 Canned Foods 91, 92 
 
 Candy 1O8 
 
 Caramel Pie 230 
 
 Carrot Marmalade 225 
 
 Celery and Brussels Sprouts 220 
 
 Cheese 70 
 
 Cheese and Rice Croquettes 220 
 
 Cheese Crackers 225 
 
 Cheese Sauce 214 
 
 Cheese Souffle 219 
 
 Cheese Straws 224 
 
 Cherry Jam 226 
 
 Cherry Pudding 232 
 
 Chicken, a la King 215 
 
 Chicken, Fricassee of 216 
 
 Child, the Unnaturally Fed 35 
 
 Children, Instruction in Nutrition 8 
 
 Children, Neglect of Nutrition of 30 
 
 Chocolate 227 
 
 Chocolate Bread Pudding 231 
 
 Chocolate Custard 230 
 
 Chocolate Souffle 229 
 
 Chocolate Pie 231 
 
 Chocolate Steam Pudding 231 
 
 Chow Chow 226 
 
 Chowder, Corn 213 
 
 Chowder, Fish 214 
 
 Chowder, Vegetable 214 
 
 Cod Fish Cakes 217 
 
 Conserve, Grape 225 
 
 Conserve Relish 226 
 
 Conserve, Rhubarb and Pineapple 225 
 
 Coffee 76 
 
 Constipation 35 
 
 Cocoanut Cake 228 
 
 Corn Beef Hash 216 
 
 Corn Bread 225 
 
 Corn Chowder 213 
 
 Corn Meal 50 
 
 Corn Meal Muffins 225 
 
 Corn, Scalloped 318 
 
 Corn Souffle 218 
 
 Corn Starch Pudding 228 
 
 Cottage Pudding 231 
 
 Cows, Health of 83, 102 
 
 Custard, Boiled 230 
 
 234 
 
WHAT SHALL WE HAVE FOR DINNER? 
 
 Custard, Caramel 231 
 
 Custard Pie 230 
 
 Custard, Tapioca 231 
 
 Custard, Vanilla 232 
 
 Dasheen 55 
 
 Date Pudding 227 
 
 Deficiency Diseases 22 
 
 Desserts, Frozen 71 
 
 Diet, Adults Should Promote 
 
 Growth 7 
 
 Diet, Carnivorous 25, 62 
 
 Diet, of Eskimo 62 
 
 Dietary Essentials 19 
 
 Diet, Faulty, Effects of 28 
 
 Diet, Oriental 61 
 
 Diet, Meat, Bread and Potato 
 
 Type of 39 
 
 Diet, Systems of 33 
 
 Diet, Spring, Effects of 14 
 
 Diet, Restricted, Winter 14 
 
 Diets Which Produce Scurvy... 20 
 
 Diets Which Prevent Scurvy... 19 
 
 Digestion, Contemplation of.... 38 
 
 Diseases, Old Age 11 
 
 Doughnuts 224 
 
 Duck Stuffing 214 
 
 Eating Habits in Children 29 
 
 Eggs 74 
 
 Eggs. Creamed 214 
 
 Egg Plant, Fried 220 
 
 Egg Plant, Stuffed 220 
 
 Egg Sauce for Fish 215 
 
 Egg Yolk 21, 74 
 
 Energy Not Most Important 
 
 Factor 6 
 
 English Plum Pudding 233 
 
 Esthetic Standards and Safety 
 
 of Foods 96 
 
 Eye Diseases from Malnutrition. 21 
 
 Feeding Baby After Weaning. . . 103 
 
 Fillers in Ice Cream 72 
 
 Film on the Teeth 107 
 
 Finnan Haddie 215 
 
 Fish 78 
 
 Fish, Chowder 214 
 
 Fish and Macaroni 216 
 
 Flour, Wheat 45 
 
 Foamy Sauce 227 
 
 Food, Attractiveness of 4 
 
 Food, Consumption and Appetite 5 
 Food, Decomposition, Bacterial. 37 
 
 Food, Esthetic Standards of 96 
 
 Food Factors Newly Appreciated 19 
 Food, Infection of, by Handling 79 
 
 Food Inspection 98 
 
 Foods, Faulty 23 
 
 Foods, Habits, Proper 40 
 
 Foods, Hard, for the Teeth 105 
 
 Foods, Infected 79 
 
 Foods, Leafy 59, 60 
 
 Food Poisoning 77, 80 
 
 Foods, Protective ' 26, 44 
 
 Foods, Raw 58, 59 
 
 Foods, Right Combinations of.. 23 
 
 Food, Selection of 42 
 
 Foods, Simple 10 
 
 Foreign Terms 9 
 
 French Toast 229 
 
 Fritters, Apple 223 
 
 Fritters, Banana 223 
 
 Fruit Juices Prevent Scurvy.... 19 
 Fruits, Special Value of 57, 104 
 
 Ginger Bread 225 
 
 Goat as Foster Mother 101 
 
 Graham Muffins • 225 
 
 Grape Conserve 225 
 
 Green Peppers, Stuffed 220 
 
 Ham, Baked 216 
 
 Hamburger Layer 215 
 
 Ham Omelet 217 
 
 Hash Brown Potatoes 219 
 
 Hindus, Diet and Health of 41 
 
 Huckleberry Roll 228 
 
 Hygienic Conditions, Importance 
 
 of 30 
 
 Hygiene and Longevity 11 
 
 Ice Cream 71 
 
 Ice Cream Fillers 72 
 
 Infant Feeding, "Unnatural".... 100 
 Information, Sources of for 
 
 Housewife 3 
 
 Intestine. Activity of 34, 37 
 
 Intoxication, Intestinal 34 
 
 Italian Sphaghetti 218 
 
 Kidney 63 
 
 Kidney Stew 217 
 
 Kidney Function and Old Age.. '40 
 
 Lamb Croquettes 215 
 
 Leaves, Mild Flavored 59 
 
 Lemon Cream Sauce 228 
 
 Lemon Sauce for Fritters 224 
 
 Lemon Sherbet 229 
 
 Lima Beans in Casserole 21" 
 
 Liver 63 
 
 Macaroni and Cheese 219 
 
 Macaroni and Fish 216 
 
 Malnutrition, Effects of, Slow 
 in Appearing 43 
 
 235 
 
THE AMERICAN HOME DIET, OR 
 
 Marmalade, Carrot 
 
 Marmalade, Orange 
 
 Meat Loaf 
 
 Meats Confer Palatability. 
 
 Meats Deficient in Lime 
 
 Meats, ;Excessive Consurription 
 of (53, 
 
 Meats, Nutritive Value of 
 
 ^eats, Putrefaction of, in In- 
 testine 
 
 Meats, Raw 
 
 Meats, Stale, Danger of 
 
 Meats, Small Servings of 
 
 Medicine, Demand of for Spring 
 
 Metchnikoff 
 
 Menus, Faulty 
 
 Mexican Beans 
 
 Milling Processes, Modern 
 
 Milk, Bacteria in 
 
 Milk-born Diseases 
 
 Milk, Canned 
 
 Milk, Canned, for Infant Feeding 
 
 Milk, Care of Baby's 
 
 Milk, A Complete Food 
 
 Milk, Condensed 
 
 Milk, Evaporated 
 
 Milk, in the Diet 
 
 9, 16, 17, 27, 65, 
 
 Milk, Fermented 
 
 Milk, Grading of 
 
 M,ilk, Gravy 
 
 Milk, Low Grade, in Cookery... 
 
 Milk, Pastcuri;iation of 
 
 Milk Powders 
 
 Milk, Raw 
 
 Milk, Sour 66, 67, 
 
 Milk, Stale 86, 
 
 Mother, Diet of Nursing 
 
 Muffins, Cornmeal 
 
 Muffins, Graham 
 
 Muffins, White 
 
 Mushrooms 
 
 225 
 
 226 
 
 215 
 
 9 
 
 65 
 
 64 
 17 
 
 64 
 93 
 91 
 9 
 13 
 66 
 26 
 
 219 
 45 
 87 
 84 
 88 
 
 10:5 
 96 
 68 
 
 88, 89 
 
 69 
 
 66 
 
 97 
 
 216 
 
 87 
 
 84 
 
 90 
 
 83 
 
 86 
 
 87 
 
 100 
 
 225 
 
 225 
 
 224 
 
 Night-Blindness and Nutrition . . 22 
 
 Nursing the Baby 100 
 
 Nut Bread 223 
 
 Nutrition, Faulty, Not New lU 
 
 Nutrition, Instruction of Chil- 
 dren in 8 
 
 Nutrition, The Mother's Manage- 
 ment of 3 
 
 Nutritional Instability 24 
 
 Nutrition, of the Unborn 99 
 
 Old Age, Diseases of 11 
 
 Oleomargarine 73 
 
 Omelet, Ham 217 
 
 Orange Juice for Babies 102 
 
 Orange Marmalade 226 
 
 Oranges, Sliced, and Cocoanut.. 228 
 
 Over Eating 35 
 
 Oysters, Scalloped 217 
 
 Oyster Stew 213 
 
 Parsnips, Fried 220 
 
 Pasteurization of Milk 84 
 
 Peas, Dietary Properties of 53 
 
 Pellagra, Diet and 42 
 
 Peristalsis, Reversed 37 
 
 Pepper Relish 326 
 
 Pie, Banana Cream 231 
 
 Pie, Caramel 230 
 
 Pie, Chocolate 231 
 
 Pie, Custard 230 
 
 Pie, Lemon 2".l 
 
 Pie, Washington Cream 232 
 
 Pineapple L-cmonade 227 
 
 I ineai)rl- and Rhubarb Conserve 225 
 
 Pineapple Sponge 229 
 
 Pineapple Whip 229 
 
 Plum Conserve 226 
 
 Plum Pudding, English 233 
 
 Popcorn Balls 226 
 
 Popovers 225 
 
 Potatoes 54 
 
 Potatoes, Baked, Stuffed 219 
 
 Potatoes, Cakes 220 
 
 Potatoes, Glazed Sweet 218 
 
 Potatoes, Hash Brown 219 
 
 Potatoes Place in Diet 55, 57 
 
 Potatoes, Scalloped 218 
 
 Potato Puff 219 
 
 Potatoes, Sweet 55 
 
 Protective Foods 26 
 
 Protein, Low, Diet 32 
 
 Proteins, Quality in 18 
 
 Prune Whip 229 
 
 Pudding, Cherry 232 
 
 Pudding, Cottage 231 
 
 Putrefaction in Intestine.... 34 
 
 Radish 56 
 
 Raw Food Fad 93, 94 
 
 Refrigerator 95 
 
 Rhubarb 78 
 
 Rhubarb Conserve 226 
 
 Rhubarb and Pineapple Conserve 225 
 
 Rice, Brown 52 
 
 Rice and Cheese Croquettes 220 
 
 Rice and Cheese with Tomatoes 221 
 
 Rice, Creamed, with Dates 229 
 
 Rice, Dietary Properties of 51 
 
 236 
 
WHAT SHALL WE HAVE EOR DINNER? 
 
 Rice, Fried 218 
 
 Rice and Meat in Casserole 216 
 
 Rice, Polished 51, 52 
 
 Rice Souffle 220 
 
 Rickets 24 
 
 Roots, Nutritive Value of 17, 55 
 
 Rye 55 
 
 Salads — 
 
 Apple and Raisin 222 
 
 Banana and Nut 222 
 
 Cabbage 221 
 
 Chicken 223 
 
 Cole Slaw 221 
 
 Cottage Cheese and Olives 223 
 
 Date and Nut 223 
 
 Devilled Egg 222 
 
 Egg, Olive and Potato 222 
 
 Fruit 221 
 
 Grapefruit and Celery 222 
 
 Kidney Bean 221 
 
 Pea and Carrot 223 
 
 Pear 222 
 
 Potato and Pea 222 
 
 Salmon and Orange 223 
 
 Shrimp 222 
 
 Stufifed Egg 222 
 
 Tomato 222 
 
 Tomato and Egg 222 
 
 Tuna Fish 222 
 
 Salad Dressings 221 
 
 Salmon Croquettes 216 
 
 Salmon Cutlets 217 
 
 Salmon Loaf 214 
 
 Salmon. Scalloped 217 
 
 Salts, Mineral, Importance of... 18 
 
 Sauce, Egg, for Fish 215 
 
 Sauce for Fritters 224 
 
 Sauce, Lemon 214 
 
 Sauce for Salmon Loaf 214 
 
 Sauce, Tomato 214 
 
 Sauces for Puddings — 
 
 Chocolate 231 
 
 Creamy 227 
 
 Custard 232 
 
 Foamy 227 
 
 Hard 232 
 
 Lemon 232 
 
 Lemon Cream . . .' 228 
 
 Vanilla 232 
 
 Sausage 82 
 
 Scalloped Apples 219 
 
 Scalloped Cabbage 218 
 
 Scalloped Corn 218 
 
 Scurvy 19, 89 
 
 Scurvy, Prevented by Fresh 
 
 Foods 19, 89 
 
 Seeds, Nutritive Value of 17 
 
 Service, Simplicity of 10 
 
 Sherbet, Apricot 229 
 
 Sherbet, Lemon 229 
 
 Simplicity of Service 10 
 
 Sleep for Baby 104 
 
 Spaghetti, Italian 218 
 
 Spanish Cream 228 
 
 Spinach for Babies 103 
 
 Spinach with Hard Boiled Egg.. 219 
 
 Steak, Round, Stuffed 215 
 
 Stomach, The Over-Fed 36 
 
 Storage Tissues of Plants 57 
 
 Stufifed Green Peppers 220 
 
 Stuffing, Peanut, for Duck 214 
 
 Stuffed Round Steak 215 
 
 Sugar, Excessive Consumption 
 
 of 75, 108 
 
 Sweet Potatoes, Glazed 218 
 
 Swiss Steak 215 
 
 Tapeworm 93 
 
 Tea 76 
 
 Teeth, Diet and 106 
 
 Tomatoes, Fried 221 
 
 Tomato Prevents Scurvy 58 
 
 Tomato Relish 227 
 
 Tomato Sauce 214 
 
 Tomatoes with Rice and Cheese. 221 
 
 Trichina 93 
 
 Tubers, Nutritive Value of 17 
 
 Turnips 56 
 
 Typhoid Carrier 81 
 
 Typhoid, From Infected Foods.. 81 
 
 Vanilla Custard 232 
 
 Veal Birds •. 316 
 
 Veal Cutlets in Casserole 216 
 
 Veal, Fricassee of 316 
 
 Vegetarianism 33 
 
 Vegetable Chowder 214 
 
 Vegetables, Fresh, Prevent 
 
 Scurvy 19 
 
 Vegetables, Green 17, 59, 105 
 
 Waffles 224 
 
 Water 82 
 
 Welsh Rarebit 214 
 
 Wheat, Dietary Properties of... 44 
 
 Wheat Flour, Proteins of.... 47, 49 
 
 Wheat Flour. Whole 49 
 
 Wheat Kernel, Proteins of 46 
 
 White Muffins 224 
 
 Winter Diet, Restricted 11 
 
 Xerophthalmia 21 
 
 237 
 

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