tested_menus_and_recipes_1917.pdf

(1184 KB) Pobierz
TESTED
MENUS
AND
Low
RECIPES
Based
on
a
Cost
Dietary
ANNIE
and
Mechanics
L.
WEEKS
N.
Y.
Field
Supervisor,
Extension
Department,
University
of
Rochester
Institute,
Rochester,
COPYRIGHT
I9I&
BY
ROCHESTER
ATHENAEUM
AND
MECHANICS
INSTITUTE
AUGUST,
1917
<\(r
-
Acknowledgment
The
writer
wishes
Alberta
to
thank
Miss
Smith.
Assistant
Secretary,
Rochester
United
Charities,
and
sev-
eral
other
women
known
to
her
in
her
work
for
hearty
co-operation
in
mak-
ing
this
study.
A.
I
..
W.
APR
-6
1918
©CI.A492849
Introduction
The
family
hundred
is
cents'
must
make
every
dollar
of
its
income
bring
in
one
worth
of
well
being
for
its
members
has
a
truly
vital
that
interest
in
the
food
problem.
Jn
order
to
make
sure
that
the ration
satisfactory
the
housekeeper
food
furnishes
a
dollar's
must
see
to
it
that
every
dollar
spent
for
worth
of
strength.
The
ration
allowance
on
which
Miss
Weeks
has
based
the
present
work
was
planned
for
a
group
of
families
in
Xew
York
City,
and,
con-
sidering
their
limitations
of
income
met
in
a
fairly
satisfactory
way
their
food
needs.
(
)bviouslv,
the
immediate
aim
in
determining
a
safe
minimum
for
the
family
food
allowance
situation.
was
to
help
the
family
make
the
best
of
the
Even
larger
issues,
however,
were
involved.
it
Before
a truly
was
necessary
to
know
the
dan-
ger
line,
or
rather
the
safety
line
below
which
it
was
not
possible
to
go.
The
matter
of
reasonable
leeway
could
then
be
more
easily
determined.
satisfactory
ration
could
be
outlined
hoped
that
the
present
pamphlet
may
be
of
some
service
to
It
those
who
are
concerned
with
this
problem
of
low
cost
dietaries.
seemed
best
to
publish
the
calculations
on
which
the
work
is
based
since
these
may
prove
of
interest
in
the
case
of
those
whose
responsibility
It
is
lies
along
the
line
of
helping
to
develop
the
literature
of
this
subject.
is
The
to
unit
system
used
since
this
seems
the
most
convenient
way
approximate
food
needs
for
a
group
of
families.
Individual
dietaries
would
of
course
be
calculated
upon
the
basis
of
individual
needs.
Wintfred
Stuart
Gibbs,
Director
Extension
Department,
Mechanics
Institute.
TESTED
MENUS
AND
RECIPES
Based
on
a
Low
Cost
Dietary
In
order
to
demonstrate
that
attractive
and
palatable
menus
can
be
planned
from
a
low
cost
dietary
and
that
sufficient
variety
can
be
intro-
duced
to
continue
the
use
of
these
foods
from
week
to
week,
the
interest
recipes
of
several
women
in
menus
and
was
secured
and
the
results
obtained
are
set
forth
in
this
Bulletin.
The
food
supply
three
units
used
for
a
for
the
week
is
based
on
the
minimum
dietary
for
number
of
years
by
Winifred
S.
Gibbs
in
New
to
suit
the
York
City.
Some
changes
were
made
needs
and
tastes
of
the
individual
families.
Fbe
first
part
of
the
plan
lii^
consisting
of
a
man,
spectively.
wife,
was
carried
out
by
a
painter's
family,
and
three
boys
of
12.
10
and
8
years
re-
interest
in
trying
out
the
The
woman
took
great
pared
by
the
writer
and
made
only
In
menus
pre-
a
few
minor
changes.
order
to
meet
the
needs
of
the
family,
lunches
were
planned
for
the
man
and
dinner
was
made
the
evening
meal.
Xo
change
was
made
for the
boys
as
they
are
in
the
habit
of
eating
heartily
at
night,
but
it
would
be
preferable,
for the
good
of
the
children,
to
exchange
the
noon
and
evening
meals.
Cheese
was
omitted
and
an
extra
pound
of
beef
substituted
to
suit
the
family's
taste.
was
kept
high
at
the
expense
of
greater
variety
to
provide
for
the
growing
children.
For
the
same
reason
little
of
the
milk
was
used
for
cooking
as
a large
part
of
it
was
given
the
of
protein
The
percentage
children
to
drink
as
milk
or
cocoa.
Additions
of
one
slice
each
were
made
by
the
woman
to
the
bread
allowance
for
two
breakfasts,
and
on
two
afternoons
each
of
the
three
boys
bad
a
slice
of
bread
and
nut butter for
lunch.
Nevertheless
there
were
small
amounts
of
several
articles
left
at
the
end
of
the
week.
Had
the
menus
been
used
in
cold
weather
more
energy
would
have
been
ex-
pended
and
without
doubt
the
over,
the
allowance
for the
amount
of
food
required.
Afore-
children
was
high
as
in
the
unit
system
of
full
reckoning
children
of
several
ages
are
grouped
together.
A
if
saving
in
the
cost
of
supplies
for the
week
could
have
been
made
stores
which
do
not
deliver
had
been
patronized.
Tested
Menus
\\i>
Recipes
I.
PART
Number
fNumber
:
FOOD
SUPPLY
FOR
ONE
WEEK
(
i
>s\
of
units,
3.7.
of
calories
per
week,
77.700.
per
unit
per
day,
34c.
I
Amount
2
lbs.
1
Cost
Caloric

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