WOMAN'S INSTITUTE LIBRARY OF COOKERY. VOLUME 5: FRUIT AND FRUIT DESSERTS; CANNING AND DRYING; JELLY MAKING, PRESERVING AND PICKLING; CONFECTIONS; BEVERAGES; THE PLANNING OF MEALS TEXT

should also be on the table. Between each two persons, it is well to have a set of salt-and-pepper shakers. * * * * * THE PLANNING OF MEALS EXAMINATION QUESTIONS (1) What knowledge is necessary for the planning of economical and well-balanced meals? (2) Discuss a systematic plan for the purchasing of foods. (3) Compare the advantages of buying foods at a cash store and a credit store. (4) Mention the advantages of keeping an account of household expenditures. (5) Tell how economy in the purchase of foods may be practiced. (6) Discuss the training of a child's appetite. (7) Why is a variety of food necessary in the diet? (8) Name the factors that influence the amount and proportion of food substances required for an adult. (9) (_a_) Explain the meaning of calorie as applied to food. (_b_) What is the average number of calories required by the adult? (10) With the aid of Table V, find out how many pounds you are under weight or over weight. Then tell how you would proceed to acquire your correct weight. (11) Make out menus for breakfast, dinner, and supper for 1 day for a child 12 months old. (12) Plan a dinner menu that contains foods suitable for both adults and a child 4 years old, and from it select the foods you would give the child. (13) What does a balanced diet include? (14) What can be done to balance the cost of foods used in a meal? (15) Give several points of importance in selecting the dishes for a meal. (16) Make out menus for the seventeenth and eighteenth days from Table VII. (17) Plan an original menu and decorations for a dinner you can serve for a special occasion. (18) What are the advantages of a nicely arranged table? (19) Give a few general rules for the correct serving of food and setting of tables. (20) Why is the following menu undesirable and what changes would you suggest to make it more nearly correct? Cream Soup Potatoes Roast Pork Greens Bread and Butter Pudding Hard Sauce * * * * * INDEX A Absinthe, Accounts, Equipment for keeping household, Keeping of household, Methods of keeping household, Acids in confections, Use of, in fruit, Adulteration of coffee, of flavorings, Adults, Birthday parties for, Advertised goods, Nationally, After-dinner coffee, Afternoon tea, teas, Age on children's diet, Effect of, on diet, Effect of, Alcoholic beverages, beverages, Harmful effects of, beverages, Kinds of, Alligator pear, or avocado, Apple butter, sauce, Apples, apricots, and peaches, Dried, Composition and food value of, Drying of, Maple, Porcupine, Steamed, Stewed quinces and, Apportionment of income, Apricot soufflé, Apricots, Drying of, Food value and composition of, peaches, and apples, Dried, Artificial flavorings, Asparagus, Canning of, Automatic seal tops, Avocado, or alligator pear, B Baked apples, bananas, peaches, pears, Balancing the diet, Banana fritters, Bananas, Baked, Food value and composition of, Beans, Canning of lima and other shelled, Canning of string, Drying of string, Pickled, Roasting the coffee, Beer, Beet relish, sugar, Beets, Canning of, Pickled, Berries, Miscellaneous, Nature and care of, Berry, or fruit, sugar, Beverage, Definition of, Beverages, Alcoholic, Cereal, Fruit, Harmful effects of alcoholic, in the diet, Ingredients for fruit, Instantaneous cereal, Kinds of alcoholic, Nature and classes of, Nature of stimulating, Non-stimulating, Nourishing, Preparation of fruit, Stimulating, Table showing stimulant and tannic acid in stimulating, Beverages to meals, Relation of, Water in, Birthday-party menus, Bitter chocolate, Black tea, Blackberries, Composition and food value of, Blackberry jam, sponge, Blanching and scalding foods to be canned, Blend coffee, Blueberries, Blueberry pudding, pudding, Pressed, Bohea tea, Boiled coffee, Boiling fruit juice and sugar in jelly making, the confection mixture, Bonbon cream, Coating candies with, Bonbons, Brandy, Breakfast cocoa, luncheon and dinner service, menus, menus, Summer, menus, Wedding-, menus, Winter, Brown-sugar fudge, Brussels sprouts, Canning of, Budget, Household, Butter, Apple, Cocoa, milk, and cream in confections, Peach, Pear, Plum, scotch, scotch, Marshmallows coated with, taffy, Butters, Fruit, Buying, Economical, C Cabbage, Canning of, Cafe au lait, Iced, noir, Caffeine, Caffeol, California oranges, Calories, Quantity of foods in, Candied and dried fruits in confections, peel, Candies, Cream, Finishing, Marking and cutting, Nature of cream, with bonbon cream, Coating, with chocolate, Coating, Wrapping, Candy, Serving, Table showing tests for, Testing, Cane sugar, Canned food, Flavor of, food, General appearance of, food, Proportion of food to liquid, food, Score card for, food, Texture of, foods from spoiling, Preventing, foods, Method of sealing, foods, Scoring, foods, Spoiling of, Preparation of food to be, Canning and drying, Cold-pack method of, Commercial, Definition of, Equipment for, fruit juices for jelly, fruits, Directions for, fruits, Table of sirups for, greens, Measuring devices for, method, Fractional-sterilization, method, Oven, methods, methods for fruits, methods, Steam-pressure, of asparagus, of beets, of Brussels sprouts, of cabbage, of carrots, of cauliflower, of eggplant, of fish, of fruits, of green corn, of green peppers, of lima and other shelled beans, of meat, of okra, of parsnips, of peas, of pumpkin, of root and tuber vegetables, of squash, of string beans, of succotash, of summer squash, of tomatoes, of tomatoes and corn, of tomatoes for soup, of turnips, of vegetables, Canning, Open-kettle method of, Oven method of, Preparation of fruits and vegetables for, preservatives, Principles of, Sealing the jars when, Selection of food for, Sirups for, Steam-pressure method of, Tin cans for, Utensils for, Utensils required for open-kettle method of, vegetables, Directions for, Vessels for, with a pressure cooker, with the water-seal outfit, with tin cans, Cans for canning, Tin, Cantaloupes and muskmelons, Serving, Caramels, Chocolate, Nature of, Plain, Caravan tea, Carbohydrate in confections, in fruit, Carbonated water, Card-file system for menu making, Carrot conserve, Carrots, Canning of, Casaba melons, Cash-and-carry plan of marketing, Catsup, Grape, Tomato, Cauliflower, Canning of, Pickled, Cellulose in fruit, Center cream, Cereal beverages, beverages, Instantaneous, coffees, Chain stores, Chemical or mineral colorings, Cherries, Composition and food value of, Sour, Cherry-and-pineapple conserve, fritters, preserve, Chewing taffy, Children and infants, Diet for, Children's birthday parties, Menus for, diet, Effect of age on, diet, Effect of weight on, Chilli sauce, China congou tea, Chocolate and cocoa, and cocoa in confections, and cocoa, Left-over, and cocoa, Preparation of, and cocoa, Production of, and cocoa, Selection of, and cocoa, Serving, and cocoa, Source of, Bitter, caramels, Coating candies with, Egg, Hot, malted milk, or cocoa, Iced, sirup, Sweet, Table showing tannic acid and stimulant in, Chow chow, Christmas dinners, Citric acid, Citrus fruits, Classification of fruits, of tea, of vegetables, Climate on diet, Effect of, Clingstone peaches, Closing and storing jelly, Coarse granulated sugar, powdered sugar, Coating candies with bonbon cream, candies with chocolate, Cocktail, Fruit, Grapefruit, Summer, Cocoa and chocolate, and chocolate in confections, and chocolate, Left-over, and chocolate, Preparation of, and chocolate, Production of, and chocolate, Selection of, and chocolate, Serving, and chocolate, Source of, Breakfast, butter, Commercial, Creamy, Milling of, nibs, Plain, or chocolate, Iced, Rich, Table showing tannic acid and stimulant in, Theobroma, Coconut in confections, Coffee, Adulteration of, After-dinner, beans, Grinding, Coffee beans, Roasting, biggin, Blend, Boiled, Filtered, History and production of, Iced, Instantaneous, Java, Left-over, Mocha, Percolated, percolators, pot, Preparation of, Rio, Rye, seeds, Obtaining, Selection of, Serving, Table showing stimulant and tannic acid in, Vienna, Coffees, Cereal, Colander and wire strainer for canning, Cold-dipping, -pack method of canning, -pack method, Procedure in one-period, -pack method, Utensils for, Color of jelly, Colorings for confections, Mineral, or chemical, Vegetable, Combination drying methods, Combining sugar and liquid in confection making, Commercial canning, cocoa, Composition and food value of bananas, and food value of black raspberries, and food value of blackberries, and food value of cherries, and food value of cranberries, and food value of currants, and food value of dates, and food value of dried apples, and food value of dried apricots, and food value of dried figs, and food value of dried prunes, and food value of fresh apples, and food value of fresh apricots, and food value of fresh figs, and food value of fresh prunes, and food value of fruits, and food value of grapefruit, and food value of grapes, Composition and food value of huckleberries, and food value of lemons, and food value of muskmelon, and food value of nectarines, and food value of oranges, and food value of peaches, and food value of pears, and food value of persimmons, and food value of pineapple, and food value of plums, and food value of pomegranates, and food value of raisins, and food value of red raspberries, and food value of rhubarb, and food value of strawberries, and food value of watermelon, of confections, of food, of fruits, Confection making, making, Combining sugar and liquid in, making, Effect of weather on, making, Equipment for, making, Procedure in, mixture, Boiling, mixture, Pouring and cooling, Confectioners', or XXXX, sugar, Confections, Candied and dried fruits in, Carbohydrate in, Chocolate and cocoa in, Coconut in, Composition of, Cooking, Definition of, Fat in, Food materials in, Ingredients used in, Milk, cream, and butter in, Mineral salts in, Miscellaneous, Nature of, Nuts in, Pop-corn in, Protein in, Use of acids in, Varieties and preparations of, Congou tea, tea, China, Conservation of foods, Conserve, Carrot, Cherry-and-pineapple, Crab-apple-and-orange, Definition of, Pineapple-and-apricot, Plum, Red-raspberry-and-currant, Conserve, strawberry-and-pineapple strawberry-and-rhubarb Containers for jelly Cooking and storing of dried foods confections fruit in jelly-making on fruit, effect of Cooling and pouring the confection mixture Cordials Corn, canning of green Canning of tomatoes and Drying of sirup Correct diet weights for certain heights, table showing, Cost of foods Covers, jar tops, or Crab-apple-and-orange conserve -apple jelly -apple relish -apples, pickled Cracker jack Cranberries Composition and food value of Cranberry jelly sauce Cream candies Center milk, and butter in confections Opera Creamy cocoa Cucumber pickles, Sliced pickles, small Cucumbers in brine Currant jelly Currants Food value and composition of Cutting and marking candies D Dates Food value and composition of Stuffed Density of sirup for canning Desserts, fruit Devices for canning, measuring for drying Diet, balancing the Beverages in the Correct Effect of age on Effect of age on children's Effect of climate on Effect of sex on Effect of weight on Effect of weight on children's for infants and children Diet, Fruit in the Pickles in the Preserves and jellies in the Digestibility of fruits Dinner, breakfast, and luncheon service menus menus, suggestions for Dinners, Christmas Easter New Year's Thanksgiving Wedding Distilled water Divinity Dried and candied fruits in confections apples apricots foods, cooking and storing fruits, varieties of peaches Drip pot Drying and canning devices for method, electric-fan method, stove method, sun methods, combination of apples of apricots of corn of food of greens of peaches of pears of quinces of small fruits of string beans of tuber and root vegetables preparation of foods for vegetables and fruits, directions for E Easter dinners Economical food buying Economies in purchasing food Economy of food preservation of jelly making and preserving Egg chocolate milk shake nog, foamy nog, orange Eggplant and summer squash, canning of, Electric-fan drying method English breakfast tea Equipment for canning for confection making for household accounts Equipment for jelly making, Exhausting in canning, Meaning of, Extra fine, or fancy fine, granulated sugar, Extracting fruit juice in jelly making, Extracts, Flavoring, F Factors influencing cost of foods, influencing foods, Family income for food, Table showing proportion of, Fancy fine, or extra fine, granulated sugar, Fat in confections, in fruits, Protein and, Feeding scale for infants, Fermentation of fruit juices, Figs,; Composition and food value of dried, Composition and food value of fresh, Pressed, Pulled, Steamed, Stewed, Filtered coffee, Fine granulated sugar, Fish and meat, Canning of, Flat sour in canning, Flavor fruits, of canned food, of jelly, Flavoring extracts, oils, Flavorings, Adulteration of, Artificial, Natural, Flavors, Synthetic, Florida oranges, Flowery pekoe tea, Foamy egg nog, Fondant, and related creams, Nature of, Uncooked, Food, Composition of, cost, Chart of factors in, Drying of, Economies in purchasing, Factors influencing, Factors influencing cost of, for canning, Selection of, fruits, Importance of proper amount of, in calories, Quantity of, materials in confections, Preparation of fruits as, Food preservation, Economy of, Principles of drying, Sterile, substances to growth and health, Relation of, Suitability of, Table showing proportion of family income for, to be canned, Preparation of, value and composition of apples, value and composition of apricots, value and composition of bananas, value and composition of black raspberries, value and composition of blackberries, value and composition of cherries, value and composition of cranberries, value and composition of currants, value and composition of dates, value and composition of figs, value and composition of fruits, value and composition of grapefruit, value and composition of grapes, value and composition of huckleberries, value and composition of lemons, value and composition of muskmelon, value and composition of nectarines, value and composition of oranges, value and composition of peaches, value and composition of pears, value and composition of persimmons, value and composition of pineapple, value and composition of plums, value and composition of pomegranates, value and composition of prunes, value and composition of raisins, value and composition of red raspberries, value and composition of rhubarb, value and composition of strawberries, value and composition of watermelon, value of fruits, Foods, Conservation of, Cost of, for drying, Preparation of, from spoiling, Preventing canned, Methods for preserving, Necessity for preserving, Purchase of, Quantity and proportion of, Foods, Scoring canned Spoiling of canned Storing and serving canned Formosa tea Fourth-of-July luncheons Fractional-sterilization method of canning Freestone peaches Fritters, Banana Cherry Fruit, Acids in and fruit desserts as food, Preparation of beverages beverages, Ingredients for beverages, Preparation of butters Carbohydrate in Cellulose in cocktails cultivation, Advance in Definition of desserts, Fruit and Effect of cooking on for preserving, Selection of in jars, Packing in jelly making, Cooking in the diet juice and sugar in jelly making, Boiling the juice and sugar in jelly making, Combining the juice for pectin in jelly making, Testing the juice lacking in pectin in jelly making Using Minerals in nectar or berry, sugar Preparing and serving punch sugar, or levulose Water in Fruits and vegetables, Directions for drying and vegetables for canning, Preparation of Canning methods for Canning vegetables and Citrus Classification of Composition and food value of Composition of Digestibility of Directions for canning Dried Drying of small Effect of ripeness on Flavor Food Fruits, Food value of Hard in confections, Candied and dried Miscellaneous citrus Miscellaneous tropical Nature of Non-tropical Protein and fat in Serving Soft Sour soft Special Sweet soft Table showing composition and food value of Tropical Varieties of dried Varieties of tropical Very sour soft Washing Fudge, Brown-sugar recipes Two-layer Fudges and related candies G General appearance of canned food Gin Ginger-ale punch Glacé nuts and fruits Glass jars Glasses, Closing and storing jelly Filling jelly Glove oranges Glucose Goods, Nationally advertised Gooseberries Green Gooseberry jam Graining of sugar in candy making Granulated sugar sugar, Coarse sugar, Fancy fine, or extra fine sugar, Fine sugar, Standard Grape catsup jelly juice, Unfermented lemonade marmalade Grapefruit cocktail Composition and food value of or shaddock Preparation of Selection of Serving Grapes Food value and composition of Green corn, Canning of -gage jam Green gooseberries peppers, Canning of okra and tea -tomato pickle Greens Canning Drying of Growth and health, Relation of food substances to Guavas Red White Gunpowder tea H Hallowe'en luncheons Hard fruits water Heavy sirup Honey Hot chocolate Household accounts, Equipment for accounts, Keeping of accounts, Methods of keeping budget Huckleberries Composition and food value of Hydrometer, or sirup gauge Hyson tea I Ice-cream soda Iced café au lait cocoa or chocolate coffee tea Income, Apportionment of Infants and children, Diet for Feeding scale for Ingredients used in confections Instantaneous cereal beverages coffee J Jam Blackberry Definition of Gooseberry Green-gage Raspberry Strawberry Japan tea Jar covers or tops rubbers tops or covers Jars, Glass Wrapping and labeling Java coffee Jellies and preserves in the diet preserves, and pickles, Value of Jelly bag Jelly, Canning fruit juices for Color of Containers for Crab-apple Cranberry Currant Flavor of glasses, Closing and storing glasses, Filling Grape making making and preserving, Economy of making, Cooking fruit in making, Extracting fruit juice in making, Kettles for making, Necessary equipment for making, preserving, and pickling making, Principles of making, Procedure in making, Proportion of sugar in making, Sheeting in making, Utensils for Method of sealing mixture, Testing the Peach Plum Quince Raspberry recipes Score card for Scoring Solidity of Strawberry Sugar content of Juice in jelly making, Extracting fruit Juices for jelly, Canning fruit Julep, Mint K Ketchup, Tomato Kettles for jelly making, Kumquats and loquats L Left-over cocoa and chocolate -over coffee -over tea Lemonade Grape Pineapple Lemons Composition and food value of Levulose, or fruit sugar Light sirup Lima and other shelled beans, Canning of Limes Liquid and sugar in confection making