Cacete. Oak Street UNCLASSIFIED bi ae THe vy Paty INGIS BULLETIN’ OF THE American School of Home Economics PUBLISHED QUARTERLY AND ENTERED AT CHICAGO AS SECOND- CLASS MATTER UNDER ACT OF CONGRESS oF JULY 16, 1894 SERIES I DECEMBER, 1912 No. 29 LESSONS IN COOKING THROUGH PREPARATION OF MEALS By Eva R. RoBINSON AND HELEN G. HAMMEL A CORRESPONDENCE COURSE CHICAGO 506 WEST SIXTY-NINTH STREET ILLINOIS AMERICAN SCHOOL OF HOME ECONOMICS CHICAGO My Dear Madam: This Bulletin gives a few sample pages from our new Course— LESSONS IN COOKING, THROUGH PREPARATION OF MEALS. Please read the introduction carefully and then look over the pages shown. This will give you a general idea of how the Course is presented, but only an inadequate idea of how interesting and valuable it is. The Lessons contain many recipes never before published and such attractive menus-they fairly make the mouth water! The Course is planned on an entirely new basis. To my mind, the only correct basis, for you have to prepare MEALS in the home, not single dishes. Individual dishes may be well cooked and yet the meal prove a failure because of wrong combinations, both from the standpoint of taste and digestion. The arrangement of well balanced menus, followed directly by the detailed recipes is very convenient and helpful. But giving the DIRECTIONS FOR PREPARING THE MEALS is the most important feature of the Course. The difficult part of home cooking is to plan the work systematically and bring the whole meal onto the table at the required time and in perfect condition-—not with hurry and worry, some dishes overcooked and some not quite done, andehaltiean hnourelate. All these points have been considered by the authors, who have spent nearly two years in the preparation of the Course. Miss Robinson, by the way, has charge of the practical cooking at the University of Chicago and is one of the most successful lecturers on the subject before women’s clubs, institutes and Chautauquas. Miss Hammel is a graduate of the U. of C. anda very competent teacher of cookery and dietetics. Each of the twelve (12) Parts has a special article relating to the "Preparation of Meals," such as waiting on table, dish— washing, fuels, care of food, candy making, canning, preserving, pickling, planning of menus, invalid cooking, etc. They are the best and most practical articles I have ever seen, and I have seen a good many. Each of the twelve (12) Parts has one or more menus for "special occasions" like Thanksgiving, Christmas dinners, chaf-—- ing dish suppers, formal and informal luncheons and dinners, parties, etc., including table decorations and original ideas. Each of the twelve (12) Parts has two or more pages of "Help— ful Suggestions," in which are included miscellaneous hints and ideas, short cuts and new methods, which will be found especial-— ly valuable. Each of the twelve (12) Parts gives details of the cost of the food served, its food value and the various simplified methods of planning and calculating well balanced meals. So that the twelve (12) Parts cover the whole subject of home cooking and diet as it has never been treated before. And the cost of food has been kept down. I have been surpris— ed at the attractive menus that have been presented at such low cost. When it runs up a bit, suggestions are given for reducing the cost. The Course is so sensible and practical and so good in every way that I am very, very much pleased with it. There is not a home-maker in the country, nor teacher, I believe, but would find very many helpful suggestions in the Course. The mere fact of having the whole series of nearly 300 menus with recipes and all, arranged according to season, is a great relief to the housekeeper who has been planning meals for years and unconsciously grown into ruts. I am sure the family would appreciate a change and a few novelties. For a beginner in cooking the Course is an invaluable help. If all the brides of the year would follow this Course faith-— fully, what a great difference it would make in health, happi- ness and prosperity! If there is a daughter in the household she will be delighted to follow this up-to-date Course. The Course will be just the thing for training a new cook. The correspondence instruction on the Course is intended to be informal—between you and the authors. You may fill out the Reports furnished, and so obtain the Certificate of Graduation, in one to three years, or you may simply write letters when you wish, asking questions. You will receive one booklet, in attractive green cover, the first of every month in any case-— a fascinating serial story on the fine art of cookery. As you may surmise I am enthusiastic over the Course. ne Thanks youlwi). soe andi want youvto try it. The regular tuition Sepia OU htt Ssuwolle worth it. but if you enroll. immediately: we will send the first Part at once and one Part the first of every month for a year, give the instructions, etc., on payment of only $5.00 cash or on first payment of 50 cents and 50 cents a month for eleven months. We will also include Membership Privileges in the School-—- Circulating Library, Purchasing Department, Bulletins, etc., and we will send you our series of twelve "LETTERS ON ECONOMY OF TIME AND MONEY," which have been very enthusiastically re- ceived——one letter with each Part. You enroll subject to approval-—-if the Course does not suit you may return the Lessons and all money paid will be returned immediately, without question. Sincerely yours, Director DO Oc ee es ees eee een i ee ee ee ee Reel SPECIAL COUPON—VOID NOVEMBER 30, 1913 A. S. H. E., 506 West 69th St., Chicago, Ill. Please enroll me for your new correspondence course ‘‘Lessons in Cooking, Through Preparation of Meals, in twelve (12) Parts, illustrated, to be sent one booklet the first of each month for a year. You are to include also the twelve Letters on Economy of Time and Money, and Membership Privilege in the School for three years. I send herewith, the special tuition fee $5.00, cash in full payment (or) first payment of 50 cents and agree to pay 50 cents per month until $6.00 is paid. . z “ understood that if the course is not satisfactory it may be returned, when all money paid will be refunded. SIGNED ADDRESS ee en eR Kindly give names of acquaintances who may be interested in taking this Course or in the ‘‘Library of ome Economics’’— your name not to be mentioned. In return we will send you our Bulletin, “Free- Hand Cooking,”’ or Food Values’’ or ‘‘The Up-To-Date Home, Money and Labor-Saving Appliances.”’ WHICH? INTRODUCTION HE problem of home cooking is to prepare appetizing AP and wholesome meals, with due regard to expenditure of time and money. The typical cooking course teaches the art through sepa- rate dishes, leaving the student at a loss as to how to combine them and how to prepare whole meals of several dishes at the same time. ; The beginner, with only a cook book for a guide, often attempts the most difficult and complicated dishes first, with the result—failure and discouragement, loss of time and materials. The cook book gives little help in serving whole- some food combination and a balanced diet. It does not answer the ever-present question, “What shall be provided for today, for tomorrow, for the day after?” In this series of lessons is presented a systematic corre- spondence course in the cooking of meals, with detailed direc- tions, not only for cooking the separate dishes, but also for preparing and serving each meal as a whole. Each of the twelve parts, into which the course is divided, contains the recipes for a week’s menu, typical of one month in the year. The average cost of the food served and its food value is given. With the exception of seasonabie fruits and vegetables, the menus may be applied to any month. In the first lessons the simplest recipes are given, gradually increasing in difficulty to advanced work in the lessons of the later months. The recipes, in most cases, give quantities suitable for serving a family of four. The menus are planned to give pleasing variety, whole- 1 6 INTRODUCTION some food combination, and well-balanced meals which may. be prepared with economy of time, effort and money. Menus for special occasions are included, as for Thanksgiving and Christmas dinners, formal and informal lunches and din- ners, chafing-dish suppers, birthday and children’s parties, GtC: Helpful hints and suggestions are given throughout the Lessons and at the end of each Part. A full and complete index is provided in Part XII. In following the course, the student is expected to cook and serve all of the meals given in Part I during the first month, the meals in Part II during the second month, and so on through the twelve parts. The written work consists in sending a detailed report of each month’s work, telling of successes and failures, giving time spent in cooking, the cost of the meals served, and asking questions. Report blanks are furnished. A certificate, 16 by 21 inches, on parch- ment bond, is awarded if the twelve reports are made. In the preparation of the course, the literature of cooking has been examined thoroughly and the assistance of a num- ber of prominent teachers of cookery has been obtained. The course is offered in the expectation that it will prove particularly helpful to beginners and be welcomed as well by those who have had experience but who desire to perfect themselves further in modern methods of cooking. AMERICAN SCHOOL OF HOME ECONOMICS. LESSONS IN COOKING HE art of cookery is as old as history; its development AE measures the development of civilization. More people are engaged in cooking all or a part of their time than in any other occupation. On the selection and preparation of food depends, more than on any single factor, the health and consequent happiness and prosperity of mankind. Cookery is, or should be, a fine art. Like other arts, it has its laws of proportion, harmony and contrast. The art of cookery appeals to the sense of taste, music to the sense of hearing, and the graphic arts to the sense of sight. Gratifica- tion of the sense of taste is as legitimate as enjoyment from any of the senses. The temperate indulgence of the sense of taste is indeed necessary for good digestion, on which depend physical well-being and efficiency. A systematic study of cooking, then, should be a fundamental part of the education of the home-maker. GENERAL DIRECTIONS 1. Have the kitchen arranged.so that utensils and food materials are close at hand. A cabinet, shelves, or hooks for small utensils—measuring cups, spoons, knives, forks and egg beaters; and cooking materials—salt, pepper, spices, baking powder, soda, sugar, etc., can be placed conveniently in any kitchen. 2. Clean up as you go along. Put things away imme- diately after use. Make use of as few mixing and cooking dishes as possible by rinsing or washing and using again. Put to soak in water dishes that cannot be cleansed easily. Do not make half an hour’s dishwashing in preparing a meal. Work neatly—do not “clutter up” the kitchen. 3. Before beginning to cook, make sure that hands and nails are perfectly clean and the hair neatly dressed. 4. If you cannot remember the recipes, copy them on a slip of paper, or, better, on cards perforated so that they may be hung on a convenient hook. Preserve the cards in an alphabetical card file for future use. 5. All measurements are level. Sift flour before measuring. 3 teaspoons==1 tablespoon; 16 tablespoons== » Licup ; 2 Cups=——slqpint: 9 16 LESSONS IN COOKING Preparing the Meal The custard of the floating island should be made in the morning, so that it will be cold. About three-quarters of an hour before dinnertime, put on water for potatoes to heat, salting it. Wash and pare potatoes and put into the boiling water. 7 Set the table. Prepare the white of egg for the pudding. Place the completed dessert in a cool place. _ Cut the bread and butter and place with water on the table. See that the steak ife and fork and salt and pepper are on the table. Note.—In hot weather do not put butter and water on the table until just before serving the meal. When the potatoes are about done, start the milk to heating, drain off water, mash, and add milk, butter and salt. Light the burners under the broiler. Put the mashed potatoes in the serving dish and place it in the oven to keep hot. If you have no warming closet, put the steak platter and plates in the upper part of the oven to get warm. Do not let them become hot, as this harms china by making it brittle. Broil the steak, watching it constantly. When the steak is cooked, place it on the heated platter and serve with the hot mashed potatoes immediately. While the steak is cooking, put to soak the kettle in which the potatoes were cooked and other dishes used in preparing meal not already washed. Remove the steak course from the table and serve the dessert. BREAKFAST Tuesday Lesson 4 ICED CANTALOUPE OR GRAPE FRUIT CREAM OF WHEAT WITH DATES MUFFINS COFFEE Iced Cantaloupe The evening before, wash melons, place in refrigerator to thoroughly chill them for breakfast. In the morning cut them in two, scoop out the seeds, and serve. Cream of Wheat with Dates ‘Follow the directions given for cooking oatmeal, using, 18 LESSONS IN COOKING ] cereal has been served. Also any other utensils used in the preparation of the meal. LUNCHEON OR SUPPER Tuesday - Lesson 5 COTTAGE PIE BREAD AND BUTTER SWEET PRESERVES LEMONADE Cottage Pie Line a baking dish with mashed potatoes left from dinner the night before. In the center place chopped meat (rem- nants of the steak) and gravy. Season well, cover with mashed potato. Bake in hot oven 20 minutes. Lemonade Use the juice of %4 lemon for each glass of lemonade. Sweeten with 2 or 3 teaspoons sugar; or—and this is much better—use sugar syrup for sweetening, as this mixes at once with the water. Preparing the Meal About 1% hour before lunch-time light the oven burners, and prepare the cottage pie and place in oven. Next make the lemonade, using very cold water. Now see that the table is set, then turn out a glass of jelly into a jelly dish and place on the table. Cut the bread and butter, and by this time the pie is done and ready to serve. DINNER Tuesday Lesson 6 ROAST VEAL—GRAVY - BAKED POTATOES BREAD AND BUTTER COTTAGE PUDDING—CHOCOLATE SAUCE Roast Veal After wiping the meat with a damp cloth, with tape or string bind it into a compact shape; dredge with salt, pepper and flour. , Put the meat into a hot oven; after 15 minutes’ cooking, lower the heat, baste (that is, pour melted butter or other fat over the meat) frequently, and allow at least 20 minutes to the pound. Longer cooking is an advantage if the heat be gentle. SEPTEMBER MENUS 25 Prune Souffle f Beat the whites of 3 eggs until stiff, cut and fold in % cup prune pulp and ™% cup sugar, beat until light and fluffy. Pour into a buttered baking dish and bake in a slow oven until firm. Or the souffle may be served without baking, a soft custard being usually poured over each serving, in that case. Preparing the Meal The peas for this meal were left from Monday’s luncheon and the prunes for the souffle from breakfast. Forty minutes before dinnertime wash and pare the Bae toes and put them on to cook in boiling salted water. While they are cooking beat the eggs for the souffle and add the prune pulp which has previously been prepared. When the. souffle is done set in the oven in a pan of water, or if desired to serve without cooking place in a cool place until ready for it. Next make the cream sauce for the peas and after the peas have been added set over hot water to become thoroughly heated. Now put the frying pan on the stove and while it is heat- ing prepare the chops for broiling. As soon as the chops are brown and are cooking slowly put a cup of milk on the fire to heat and then cut the bread and butter and place on the table. Now drain the water from the potatoes and mash. Put in a hot vegetable dish and send to the table. Transfer the chops to a hot chop plate and pour the peas into a serving dish. Remember to keep the dishes washed up as the work pro- ceeds and to fill each pan with water as soon as its contents have been removed. BREAKFAST Thursday Lesson 10 GRAPES COLD WATER OATMEAL CREAM AND SUGAR BAKING-POWDER BISCUITS COFFEE Grapes ~Wash the grapes by first dipping in boiling water for an instant to kill all germs and insects, then let cold water run through the bunches. Serve very cold. LESSONS IN COOKING Part VI PLANNING OF MEALS Those who have followed the lessons thus far have pre- pared a considerable number of well-balanced meals. It is time that we considered some of the principles involved in the planning of such menus. It is hardly necessary to say that meals should be planned several days ahead, each meal and each day hinging to the preceding one. In this way desirable combinations can be made with very little or no waste. If the meal is prepared without planning the housekeeper must use what she hap- pens to have on hand and a badly balanced meal and poor combinations too often result. Or if a market is near she is apt to get an expensive piece of meat which can be cooked quickly and easily. The bits of meat and vegetables left from the preceding day are often wasted, as there is not enough of any one to use and no thought has been given on how to combine them. In such cases the expense for food mounts up amazingly, the family is not satisfied or well nourished, and the housekeeper is hurried and worried. Let us take as a basis for the planning and preparation of meals, three points,—a balanced dietary, pleasing com- binations, and economy of time and money. Balanced Dietary It is not necessary to spend time figuring perfect balance of food principles in family meals, but it is necessary to have a general idea of the composition of foods (see Part I, page v, and pages 114-118), and to be careful that not too much protein, or fat, or starch and sugar be served in a meal. The following examples of combinations often served in poorly balanced meals will illustrate this point: Copyright, 1912, by Home Economics Association. 181 182 : LESSONS IN COOKING Beef, macaroni and cheese, peas,—too high in protein. Peasoup, meat, cheese, custard,—too igh in protein. Beef or mutton, baked beans, Indian pudding,—too high in protein. Pork, fried potatoes, rich pudding with butter sauce,— too high in fat. Pork, vegetable with butter sauce, salad with mayonnaise dressing, whipped cream dessert,—too high in fat. Light meat, potatoes, sweet potatoes, corn, rice pudding, —too high in starch. Combination rice and meat, potatoes, beets, blanc mange, —too high in starch. Meat, candied sweet potatoes, jelly, kisses, and rich pre- serves,—too igh in sugar. The tendency in well-to-do American families is to serve meals containing too high a proportion of protein and fat, and especially to serve too much. The total “food value” in the food eaten should depend chiefly on the amount of physical activity taken by members of the family. The menu for a farmer’s family should contain more heavy, rich foods than that of a family in which the occupations are sedentary. The menus given in the Lessons are about an average, neither very heavy or light. If the dinner is divided into four main courses—soup, meat, salad and dessert—plan to have two heavy and two light courses, such as cream soup, light meat, rich salad and light dessert ; or clear soup, heavy meat, light salad and rich dessert. In a three-course dinner, make two of the courses moderately heavy and the third light, or in a three-course luncheon or supper have two courses light and the third heavy. Pleasing. Combinations That good digestion depends to a considerable extent on pleasurable taste in eating has been proved scientifically as 270 LESSONS IN COOKING to serve, spread the tomato mixture on the top of each of 4 squares of toast, place the bacon on this, and serve at once with the muffins and coffee. SATURDAY MORNING BAKING Raisin Brown Bread One c each, rye meal, granulated cornmeal, graham flour, 34 t soda, 1% t salt, 34 c molasses, 134 c milk or water, I c chopped raisins, p 31. Hot Cross Buns Scald 1 c milk, add to it 2 T butter, %4 c sugar, % t salt; when lukewarm, add % yeast cake dissolved in % c luke- warm water, 34 t cinnamon, 1 egg well beaten, and 3 c flour. When thoroughly mixed, add % ¢ raisins, stoned and quar- tered, cover, set in a warm place, and let rise over night. In the morning, shape in forms of large biscuit, place in pan 1 inch apart, let rise, and when double in bulk bake 20 m. Before baking, press a cross shape into the top of each, or when baked and cooled, make a cross of frosting on top of each. Pfeffer Nuesse Mix and sift together I c sugar, 2 c flour, % T cinnamon, 1% T cloves, % T mace, 4% T nutmeg, 1 t baking powder; add the grated rind of %4 lemon, % c finely chopped citron, and mix to a dough with 3 eggs. With buttered hands, shape into small balls the size of a hickory nut. Place an inch apart on waxed or buttered paper and bake to a delicate brown in a hot oven. This recipe will make 3 dozen cakes. Method of Work Immediately after breakfast, make the Raisin Brown Bread, and while steaming, work down the dough for the Hot Cross Buns, shape and set to rise. Now make and bake the Pfeffer Nuesse. By this time the buns are risen and may be baked. Place the Brown Bread in the oven the last half hour to dry off and prevent any sogginess. LUNCHEON OR SUPPER Saturday Lesson 169 SCALLOPED FISH AND MACARONI RAISIN BROWN BREAD ‘TEA 276 LESSONS IN COOKING EASTER LUNCHEON Lesson 174 MINT COCKTAIL CHICKEN CROQUETTES WITH MUSHROOM SAUCE FINGER ROLLS BIRD S-NEST SALAD ANGEL PARFAIT IN ROLLED VANILLA WAFERS WHITE AND SUNSHINE CAKE WHITE AND YELLOW CANDY EGGS Color Scheme—Yellow and White. Table Decoration Daffodills or jonquils may be used for the flowers. A pretty effect is secured by having yellow crepe paper under a lace or Mexican table cover or doilies. Tiny chickens can be used effectively either as a center piece or for favors. One can be put at each place holding in its nib a dainty place card in the shape of an egg painted on yellow and white. Mint Cocktail Cut I can pineapple into small cubes. Remove the pulp of 3 oranges from the dividing membrane and cut into small pieces. Break % pound after dinner mints into tiny pieces and mix with the fruit an hour before lunch, setting away in a cold place; serve in sherbet glasses, covered with crushed ice and powdered sugar. Chicken Croquettes To 1% c thick white sauce (6 T flour, 4 T butter, 14% c¢ liquid), add 3 c chopped cold cooked chicken, 34 t salt, % t celery salt, speck cayenne pepper, 2 t lemon juice, and if desired a few drops onion juice. Mix well, set in the re- frigerator until very cold, then mould with the aid of a chicken croquette mould into tiny chickens. Egg and crumb and fry in hot fat. Mushroom Sauce Make 2 c medium white sauce (4 T flour, 4 T butter, 2 c liquid), using part cream and part chicken stock. To this add two cans of the button mushrooms. Season well and just before serving add 1 T minced parsley, if desired. Finger Rolls Mix and sift twice 1 qt. flour, 2 T sugar, 1 t salt, and 3 T baking-powder. Cut in % c shortenmg, rd, snowdrift, SEPTEMBER MENUS—COST AND FOOD VALUE—FOUR PERSONS. FOOD. UNITS. bs STARCH SUPPLIES— Cosa TOTAL. PROTEIN. Fat. & SUGAR. S TDSSeHOUT ee ctertsciete i elec $0.09 4,920 590 147 4,183 1-7, ib.) Cornstarch: 2... 01% 265 ad bees 265 tel D sCOrn med ieee fel enses .04 1,739 illaizf 191 1,391 ap lis Mehl Sos Gon ae Boe) 6,025 783 362 4,880 LAM iD Crackersar. ci stec ce .03 400 36 80 284 TERI Dae RECO ee en te. pee O01 204 18 2 184 ¥g pkg. Rolled Oats..... 01% 426 T7 30 319 WeupkezCry ef) Wheat... ..a1.02 354 53 18 283 ¥Y pkg. Corn Flakes..... 02% 730 80 7 643 1% pkg. Sh’d. Wheat .... .04 510 66 23 421 oS SmOZ MACHT ONIs ete sree. .02 400 60 8 332 Tela aD lOCH mer. canicrcrore .02 400 4 4 392 ave AW aysts ike he: a5 yo ioeeoo or Bates 10,230 wee aie: 10,230 % pt. Caramel Syrup.... .03 1,000 Ae ears 1,000 IeN tS VLU Dstetrctaci cee wees .06 2,000 Perea At 2,000 % pt. Orange Marmalade .15 800 4 20 776 % pt. Grape Jelly...... fils) 1,000 Nhe ae Seite 1,000 Leal DHmLL ONC Ver sems tebe teoneee .O7 800 8 shat pete 792 DEIDSeeslrlolme steaks .we. 40 1,970 611 1,359 ASG 2 Ibs. Neck of Beef...... .28 1,060 572 488 seat 4 lbs. Shoulder Veal..... 64 1,920 806 1,114 ete TSI DAS SKirte Ss tenkty. a. ks i e 605 254 351 Shake 1144 Ibs. Veal Cutlets..... » .380 1e05e 414 621 Sis 4 ibs. Rump’ Roasts: ..-. 56 4,440 2,398 2,042 Sys eo tba ELalibu tee s.e. enc ree: salts 470 287 183 Sate Zo MOOZ MES SS tie tenths olen 50 2,381 762 1,619 she 2 PSE pts MILKS eae Rtce terra Ps 5,850 Labial 3,042 1,697 Ze DUS OLeCAIM Serer eteecenter .40 1,820 91 1,565 164 Vel be WC eCCSOriiete heise. vsepate 05 514 129 375 10 Z2ElIDSaebUttCraere eee cn eit .64 PAs 36 7,174 shoots 16 VIDA OlOR Re ccs bans esters .10 1,762 9 ibaa nie TinkseRotatoesmecce rier foe 2,247 247 2, 1,978 af jolie. INER AA Eth 6.5.6 5- 05 1,605 337 289 979 tecanw Leach (lbs) sere ere. .10 510 126 16 368 ae ochay AO GE aia ang sake 500 65 50 385 AVA. Moy TERPRIONISS doin oo me ae .03 484 96 305 83 IMSmalleGab pager race .03 145 29 12 104 cane Tonia LOCSieee eee PO 210 44 15 151 RR MIO: JepeUhe I Geen woo vars 210 1,600 48 Bie 1po2 TaD Be DACCSS atetcrere re orci .05 725 14 51 660 3 + bANANAS ae ere eee ere 04 200 al 11 178 A LLIiGMONS Rene cree ieee ce ree 05 73 7 10 56 1A AD KoA DP DLGN ay cei cuore oe ene BLO 440 13 $1 396 2o Cantaloupes sees actetsrs he BLO 360 21 reo 339 i basket Grapes........ .03 209 10 32 167 LS. OTrangery gS re 038 85 5 3 77 Zi DANANAST shee 5 arcteasetenste .03 150 7 8 135 1% basket Peaches ...... Sale 232 16 5 211 To ain RASPVCEILCSime er. cate 05 200 16 aa 184 36 Apt, sCAtsuperes serge 038 100 10 ce os 87 1=1G il beeCOcode cae teen. .04 145 25 at 43 TALS A COMCCM ae ewer 4 stekats sea ster sks Sietere Le1 OF UDsey LES severe se cee remorse .03 stsiote Total siertetec ster Gee. setts $8.00 73,460 10,563 20,018 39,379 Foop UNITS PER DAy—10,494. Foop UNITS PER DAY PER PERSON—2,623. Cost oF FooD PER DAay—$1.14. CosT PER DAY PER PERSON—$0.28. OF THE TOTAL Foop VALUE 14% IS PROTEIN, 32% IS FAT AND 54% IS STARCH AND SUGAR. NoTEe.—A well-balanced diet contains 10% to 15% of protein, 25% to 40% of fat, and 40% to 60% of starch and sugar (carbohydrates). An average sized man, with light exercise, requires per day a total of about 2,800 food units; an average woman, 2,200 food units; and a child, 7 to 9 years old, 1,400 food units. See Bulletin of the School, “ood Values.” t- 39 WHAT A FEW MEMBERS SAY “T have had splendid success with every recipe and have received so many compliments my head would be quite turned did I not remember to give all the credit to implicit following of directions in my new Course. Preparing meals has become a real delight, and I’ve recovered from “brain fag” through thinking “what to have to eat.”—Mrs. M. B. C., Macoun, Canada. “T have cooked in my home for sixteen years, but find many new rules and better variations of old ones in the course. I have tried most of the recipes with excellent suc- cess. The articles at the beginning of each booklet and the “Economy Letters” I read with great care.”—Mrs. C. J. E., Stoneham, Mass. “T have certainly derived a great deal of benefit from your Lessons * * *~ I don’t believe I would keep house with- out the Course now. My cooking and housework before seemed a terrible worry and drudgery, while now it is the greatest pleasure I have.’—Mrs. W. M., Kansas City, Mo. “Our cook has given us delightful meals since I sub- scribed for your Course. As she was anything but success- ful before, I cannot but give the credit to your admirable lessons. Mr. Eldridge says that the Course is worth $50.00 to us.’—Mrs. L. S. E., Sanford, Conn. “T never could get my daughter at all interested in cook- ing before, but since taking this Course, she has been very successful with the meals and begins to find cooking a de- light.”—Mrs. J. C. W., Dubuque, Lowa. “Every recipe I’ve tried has been a grand success. The, are so accurate that it is a pleasure to use them. Tho I have a number of cook books, I have never found one that just ‘fills the bill’ until I found this. What I like is the full instructions just how to begin a meal, what to have and how to cook each article. I am thinking by the time I’m thru the twelve Parts Ill like to cook; now it’s the worst job I have, and women on farms usually have plenty of jobs, too.”—Mrs. D. E. R., R. D. No. 12, Grove City, Pa. “Since taking the Course I have reduced our food bills over 25%, even with the increasing price, and that with greater satisfaction to my family. The Economy Letters alone are worth the price of the Course.”—Mrs. F. W. C., Berkeley, Cal. en LESSONS IN COOKING, THROUGH PREPARATION OF MEALS By Eva ROBERTA ROBINSON AND HELEN GUNN HAMMEL, New Correspondence Course, in 12 Parts, each containing a week’s menu, with detailed recipes and full directions for preparing all meals; also menus for all occasions, special articles, ete. American School of Home Economics, Chicago. Synopsis. Part I SEPTEMBER MENUS; Tables and Definitions; Processes in Cooking; General Directions; Setting the Table; Helpful Suggestions ; Cost of Food and the Food Value of the Meals Served. Part II OCTOBER MENUS; Waiting on Table, With and With- out Maid; Saturday Baking; Helpful Suggestions; Detailed Cost of Food and Food Value for Each Day, and Summary. Part III NOVEMBER MENUS; Dish Washing, With and Without Running Water, with Dish Washing Apparatus; Thanksgiving Dinner Menu, Recipes, Table Decoration and Serving; Dressing and Trussing of Fowls; Care of Fish; Methods of Cooking in Fats, Tests of Temperature, ete.; Cake Baking, Temperatures for Oven and Tests; Cost of Food and Food Value of Each Meal, and Summary. : Part IV. DECEMBER MENUS: Candy Making, Classes, Methods, and Recipes: Christmas Dinner Menu, Recipes, Table Decoration and Serving ; Cost of Food and Food Value; Suggestions for Reducing the Cost of the Food Served. Part V. JANUARY MENUS: Fuels and Fuel Economy, Coal, Coke, Wood, Gas, Gasoline, Kerosene, Alcohol, Electricity, Reading Gas and Elec- tric Meters; Informal Luncheon Menu, Recipes, Table Decoration and Method of Serving; Fireless Cookers and Their Use; Cost of Food and Focd Value; Reducing the Cost. Part VI. FEBRUARY MENUS: Planning of Meals; A Balanced Dietary; Suitable Combinations; Economy; Suggestive Menu Chart; School Luncheons; The Worker’s Lunch; Cost of Food and Food Value; Reduction of Cost. ry Part VII. MARCH MENUS; Marketing and Cuts of Meat; Chafing Dish Supper Menu, Recipes, Table Arrangement and Decoration, Serving ; Carving at Table; Amounts to Serve for Various Numbers; Helpful Sug- gestions; Cost of Food and Food Value; Reducing the Cost. Part VIII. APRIL MENUS; Kitchen Conveniences and Appliances; Formal Easter Luncheon Menu, Recipes, Table Decoration, Serving; Help- ful Suggestions, How to Seal Moulds, Shape Croquettes, etc. ; Cost of Food and Food Value; Reduction of Cost. Part IX. MAY MENUS; Care of Food in the Home; Care and Use of the Refrigerator; What to Do Without Ice; Care of Left-overs; Buy- ing Supplies; Emergency Meals; May Breakfast Menu, Recipes, Table Decoration, Serving; Invalid Cookery; Cost of Food and Food Value; Reducing the Cost. Part X. JUNE MENUS; Canning, Preserving, Jelly Making Recipes, Full Details of Various Successful Methods and Appliances; Wedding Breakfast Table Decoration, Menu, Recipes, Seating of Guests, etc. ; Help- ful Suggestions; Cost of Food and Food Value; Reduction of Cost. Part XI. JULY MENUS; Pickling Fruits and Vegetables; Canning . Vegetables, Recipes; Picnic Dinner Menu, Suggestions for Packing, etc. ; Children’s Party Menu, Recipes, Table Decoration, Methods for Serving; Cost of Food and Food Value; Reducing the Cost. Part XII. AUGUST MENUS; Household Tests and Food Adultera- tions; A Foraml Dinner Menu, Recipes. Table Decoration, Service, etc. ; Quick Meals for Hot Weather; Complete Index, Alphabetical with Cross References ; Classified Reprint of Monthly Menus; Glossary ; Bibliography. >. aie -~..