Programs for Use in Study Clubs 1529 



References 



Rules for planning the family dietary. Cornell reading-course 



for the farm home, Vol. II, No. 41 

 Cost of food. Cornell reading-course for the farm home, Vol. II, 



No. 29 

 Foods and household management, p. 11, 301-305. Kinne and 



Cooley 

 Economical use of meat in the home. U. S. Dept. Agr. Farmers' 



bulletin 391 



Paper. — Meat substitutes and ways of extending the flavor of meat 

 References 



Beans, peas, and other legumes as food. U. S. Dept. Agr. Farm- 

 ers' bulletin 121 

 Foods and household management, p. 243-245. Kinne and Cooley 

 Economical use of meat in the home. U. S. Dept. Agr. Farmers' 

 bulletin 391 



Discussion. — The members should give their experiences in using fireless 

 cookers. The following questions may be asked : Can a workable fire- 

 less cooker be made at home? What materials would be needed for 

 making such a cooker ? What would be the cost of these materials ? What 

 are satisfactory commercial makes of fireless cookers? insulated ovens? 



Exhibit. — The exhibit should consist of portions of food containing ap- 

 proximately a quarter oimce of protein, or from one-eighth to one- 

 thirteenth the total daily protein requirement. The following list of 

 such portions has been calciilated from .4 Laboratory Hand-hook for 

 Dietetics, by Mary Swartz Rose: . . 



■^ -^ Approximate weight 



in ounces of portion 

 containing one-fourth 

 Food ounce protein 



Beef, salted, smoked, edible portion .9 



Eggs, in shell '. 2.1 



Codfish, salt, boneless, as purchased .9 



Cheese, American pale .9 



Cheese, cottage 1.2 



Milk, whole 7.5 



Milk, skimmed 7.4 



Lentils, dried 1 .0 



Beans, dried i . o 



Beans, baked, canned 3.7 



Rolled oats, dry 1.5 



Bread, white (average) 2.7 



Macaroni 19 



Wheat flour, patent 2.2 



Walnuts, California, shelled 1.3 



Peanuts, shelled i .0 



Peanut butter .8 



Lean meat, (beef, veal, lamb, mutton, chicken) , edible portion, raw* 1.2 



* The same meat cooked would probably furnish about one-fourth ounce protein for each ounce of meat. 



