Part 66 (1/2)

Plan a plain dinner. [Footnote 89: See footnote 72.] Use seasonable foods.

Follow the suggestions given in Lesson CV. Plan the menu so that the cost of the materials used does not exceed 25 cents per person. a.n.a.lyze the menu and see that it meets the requirements stated in Lesson CV.

Cook and serve the dinner. Follow the English or family style of serving.

Serve the meal without a maid.

[Ill.u.s.tration: FORM A: CALCULATION OF 100-CALORIE PORTIONS OF FOODS]

[Ill.u.s.tration: FORM B: CALCULATION OF FUEL VALUE OF RECIPES]

LESSON CXVIII

REVIEW: MEAL COOKING

MENU

Cereal Griddle Cakes Fruit Sirup Coffee

_or_

b.u.t.terscotch Apples Gingerbread Tea

See Lesson XIV regarding suggestions for the preparation of the lesson.

LESSON CXIX

HOME PROJECTS [Footnote 90: See Lesson IX.]

SUGGESTIONS FOR HOME WORK.--Prepare a quick bread such as Popovers or Gingerbread in your home at least once a week.

If griddle cakes are served in your home, prepare cakes at least once a week.

Calculate the cost of these breads.

Suggested Aims:

(1) To use various leavens in quick breads. To compare results secured by using sweet milk or water with baking powder, and sour milk with baking soda, or sour milk with baking soda and baking powder.

(2) To use different liquids in Gingerbread, viz., sour milk, water, sweet milk. To compare results obtained by the use of each.

DIVISION ELEVEN

QUICK BREADS: DROP BATTERS

LESSON CXX

FINE AND COa.r.s.e FLOURS--m.u.f.fINS