358 



Lyonnaise Potatoes 



FOOD AND NUTRITION 



Roast Young Lamb, Currant Jelly 



Steamed Rice 



Buttered Beets 



Peach Pie 

 White Cake 

 Navel Oranges 



Japan Tea 



Fruit Salad 

 Banana Pudding Souffle 



Cherry Ice Cream 

 Royal Ann Cherries in Syrup 



Vanilla Cream Pie 



Assorted Cookies 



Stewed Peaches 



Roquefort and American Cheese 

 Toasted Johnsburys 



Coffee 



Postum Cereal 



QUESTIONS ON THE MENU. (1) How many kinds of meats are 

 offered? (2) What food principles do the meats furnish chiefly? 

 (3) What foods will furnish carbohydrates? (4) Should one order 

 more than one meat dish? (5) Which articles in the menu are mere 

 relishes without much food value? (6) Would you expect to make 

 a meal from such? (7) Which articles are beverages without much 

 food value? (8) Looking at the menu as a whole would you say that 

 it furnishes enough protein? Enough fat? Enough carbohydrate? 

 (It should be borne in mind that bread and butter which do not 

 appear on the menu are furnished as a side dish with the dinner.) (9) 

 Which food principle is one most likely to eat to excess unless his 

 choice from the menu is made with some thought of food composition 

 and food values? (10) A patron of the hotel feeling very hungry 

 ordered smelts, roast beef, roast lamb, peach pie, Roquefort cheese 

 and coffee. He ate very little bread and none of the vegetables 

 served with the meat dishes. What was wrong with his choice? 



II. THE MANUFACTURE OF FOODS 



398. Many Foods now Prepared Outside the Home. The 



art of preparing foods from the raw materials produced on 

 the farm has almost disappeared from the home. Now we 

 have great factories in which food is manufactured from the 

 products of the farm. Some of the processes employed are 



