As has been stated, the number of calories per day required by a person varies with the age, size, sex, and occupation of the person, as well as with the climate in which he lives. For the adult, this will vary from 1,800 to 3,000, except in cases of extremely hard labor, when it may be necessary to have as high as 4,500 calories. The average number of calories for the adult, without taking into consideration the particular conditions under which he lives or works, is about 2,500. Still a small woman who is inactive might be sufficiently fed by taking 1,800 calories a day, whereas a large man doing heavy, muscular work might require 3,500 to 4,000 daily.

37. IMPORTANCE OF PROPER AMOUNT OF FOOD.—Most authorities agree that it is advisable for adults and children well past the age of infancy to take all the food required in three meals. The taking of two meals a day is sometimes advocated, but the possibility of securing in two meals the same quantity of food that would ordinarily be taken in three is rather doubtful, since it is assumed that large amounts of food are not so easily disposed of as are smaller ones.

On the other hand, to overeat is always a disadvantage in more respects than one. Taking food that is not required not only is an extravagance in the matter of food, but overtaxes the digestive organs. In addition, it supplies the body with material that must be disposed of, so that extra work on the part of certain organs is required for this activity. Finally, overeating results in the development of excessive fatty tissue, which not only makes the body ponderous and inactive, but also deadens the quickness of the mind and often predisposes a person to disease or, in extreme cases, is the actual cause of illness.

38. EFFECT OF WEIGHT ON DIET.—An idea of the way in which the weight of a person affects the amount of food required can be obtained by a study of Tables III and IV. As will be observed, Table III gives the number of calories per pound of body weight required each day by adults engaged in the various normal activities that might be carried on within 24 hours. It deals only with activity, the various factors that might alter the amounts given being taken up later. The figures given are for adults and the factors mentioned are those which affect the intake of food to the greatest extent.

The lowest food requirement during the entire 24 hours is during the time of sleep, when there is no activity and food is required for only the bodily functions that go on during sleep. Sitting requires more food than sleeping, standing, a still greater amount, and walking, still more, because of the increase in energy needed for these activities.

In a rough way, the various occupations for both men and women are classified under three different heads: Light Work, Moderate Work, and Heavy Work. It is necessary that these be understood in examining this table.

TABLE III

CALORIES PER POUND FOR 24 HOURS FOR ADULTS Occupation Calories Sleeping............................... 12 Sitting................................ 14 Standing............................... 17 Walking................................ 20 Light work............................. 22 Moderate work.......................... 24 Heavy work............................. 27

Those considered as doing light work are persons who sit or stand at their employment without any great degree of activity. They include stenographers, dressmakers, milliners, teachers, clerks, shoemakers, tailors, machine operators, elevator operators, and conductors.

Moderate work involves a little more activity than light work, but not so much as heavy work. Professional cooks, professional housekeepers, housekeepers in their own homes, professional chambermaids, waitresses, masons, drivers, chauffeurs, plumbers, electricians, and machinists come under this class.

Persons doing heavy work are the most active of all. They include farmers, laundresses, excavators, lumbermen, miners, metal workers, and soldiers on forced march.

39. To show the variation in the amount of food required according to body weight, Table IV is given. The scale here presented has been worked out for two persons who are normal and whose weight is correct, but different, one weighing 130 pounds and the other 180 pounds. It is assumed, however, that they are occupied in 24 hours with activities that are identical, each one sleeping 8 hours, working at moderate labor for 8 hours, walking 2 hours, standing 2 hours, and sitting 4 hours.

TABLE IV

DIFFERENCE IN FOOD REQUIREMENTS THROUGH VARIATION IN WEIGHT

Number of Calories for 130 Pounds 8 hours, sleeping ....... 520 4 hours, sitting ........ 303 2 hours, standing ....... 184 2 hours, walking ........ 216 8 hours, moderate work 1,040 — ——- 24 2,263

Number of Calories for 180 Pounds 8 hours, sleeping ....... 720 4 hours, sitting ........ 430 2 hours, walking ........ 300 2 hours, standing ....... 238 8 hours, moderate work 1,440 — ——- 24 3,128

To find the total number of calories required for these activities, the weight, in pounds, is multiplied by the calories per pound for 24 hours for a certain activity. Thus, as in Table IV, if a person weighing 130 pounds sleeps for 24 hours, the number of pounds of weight, or 130, would be multiplied by 12, which is the number of calories required per pound in 24 hours for sleeping. However, since only 8 hours is occupied by sleep and 8 is 1/3 of 24, the required number of calories would be only 1/3 of this number. In this way each item is worked out in the table, as is clearly shown by the following figures:

For sleeping .............. 130 X 12 X 1/3 = 520 For sitting ............... 130 X 14 X 1/6 = 303 For standing .............. 130 X 17 X 1/12 = 184 For walking ............... 130 X 20 X 1/12 = 216 For moderate work ......... 130 X 24 X 1/3 = 1,040 Total, as in Table IV ..................... 2,263

40. In this connection, it may be interesting to know the ideal weight for persons of a given height. Table V shows the various heights for both men and women, in inches, and then gives, in pounds, the correct weight for each height. When, from this table, a person determines how far he is above or below the ideal weight, he can tell whether he should increase or decrease the number of calories he takes a day. For persons who are under weight, the calories should be increased over the number given in Table III for the normal individual if the ideal weight would be attained. On the other hand, persons who are overweight should decrease the number of calories until there is sufficient loss of weight to reach the ideal. Of course, an adjustment of this kind should be gradual, unless the case is so extreme as to require stringent measures. In most cases, a slight decrease or increase in the quantity of food taken each day will bring about the desired increase or decrease in weight.

TABLE V

CORRECT WEIGHT FOR CERTAIN HEIGHTS

=================================== Men Women - - Height Weight Height Weight Inches Pounds Inches Pounds 61 131 59 119 62 133 60 122 63 136 61 124 64 140 62 127 65 143 63 131 66 147 64 134 67 152 65 139 68 157 66 143 69 162 67 147 70 167 68 151 71 173 69 155 72 179 70 159 73 185 74 192 75 200 ===================================

41. EFFECT OF SEX ON DIET.—The difference in sex does not affect the diet to any great extent. Authorities claim that persons of opposite sex but of the same weight and engaged in the same work require equal quantities of food. But, in most cases, the work of women is lighter than that of men, and even when this is not the case women seem to require less food, probably because of a difference in temperament. That taken by women is usually computed to be about four-fifths of the amount necessary for a man. The proportion of food substances does not differ, however, and when individual peculiarities are taken into consideration, no definite rules can be made concerning it.

In the case of boys and girls up to the age of young manhood and womanhood, the same amount of food is required, except for the difference in activity, boys usually being more active than girls.

42. EFFECT OF CLIMATE ON DIET.—The climate in which a person lives has much to do with the kind of diet he requires. In the extreme North, the lack of vegetation makes it necessary for the inhabitants to live almost entirely upon animal food except during the very short warm season. Consequently, their diet consists largely of protein and fat. Under some circumstances, a diet of this kind would be very unfavorable, but it seems to be correct for the people who live in these regions, for generations of them have accustomed themselves to it and they have suffered no hardship by doing so. It is true, however, that races of people who do not live on a well-balanced diet are not physically such fine specimens as the majority of persons found in countries where it is possible to obtain a diet that includes a sufficient supply of all the food substances.

43. In hot countries, the diet consists much more largely of vegetables than any other class of foods. This means that it is very high in carbohydrate and comparatively low in protein and fat. As can well be understood, a diet of this kind is much more ideal for a warm climate than a diet composed to a great extent of animal foods.

44. In temperate zones, the diet for both summer and winter seasons varies according to the appetite of the inhabitants themselves. Usually a light diet consisting of fruits, vegetables, cereals, and a small amount of meat is found the most desirable for summer weather, while a similar one with a larger proportion of meat is the usual winter diet. On the whole, the desire for food, which, to a certain extent, is regulated by the climate, can be trusted to vary the diet fairly well for the existing conditions.

45. EFFECT OF AGE ON DIET.—The proper diet for infancy and childhood is a matter that must be discussed by itself, for it has practically no connection with other diet. It is also well understood that up to maturity there is a difference in the diet because of a difference in the needs of the body. However, from maturity up to 60 years of age, the diet is altered by the conditions already mentioned, namely weight, size, sex, climate, and work or exercise. At the age of 60, the amount of food required begins to decrease, for as a person grows older, the body and all of its organs become less active. Then, too, there is a reduced amount of physical exercise, which correspondingly reduces the necessity for food. At this time, an oversupply of food merely serves to overwork the organs, which being scarcely able to handle the normal quantity of food certainly keep in better condition if the amount of work they are called upon to do is decreased rather than increased.

It has been estimated that persons 60 years of age require 10 per cent. less food than they formerly did; those 70 years old, 20 per cent. less; and those 80 years old, 30 per cent. less. Usually the appetite regulates this decrease in food, for the less active a person is, the less likely is the appetite to be stimulated. However, the fact that there is also a great difference in persons must not be lost sight of. Some men and women at 70 years of age are as young and just as active as others at 50 years. For such persons, the decrease in quantity of food should not begin so soon, nor should it be so great as that given for the more usual cases.

46. As there is a decrease in quantity with advancing years, so should there be a difference in the quality of the food taken. That which is easily digested and assimilated is preferable to food that is rich or highly concentrated. Usually, it is necessary to increase the laxative food in the diet at this time of life, but this matter is one of the abnormalities of diet and therefore belongs properly to medical dietetics rather than to a lesson on normal diet.

DIET FOR INFANTS AND CHILDREN

47. From birth until a child has attained full growth, the food requirement is high in proportion to the size of the child. This is due to the fact that energy must be supplied for a great deal of activity, and at the same time new tissue must be manufactured from the food taken. It should be remembered, too, that all body processes during growth are extremely rapid. At birth, the average child weighs about 7 pounds, and for several days after birth there is a normal loss of weight. In a few days, however, if the diet is correct, the child begins to increase in weight and should gain about 1/2 pound a week until it is 3 months old. From this time on, its weekly gain should be slightly less, but it should be constant. If the weight remains the same or there is a decrease for a number of consecutive days or weeks, it is certain that the diet is incorrect, that the quantity of food is insufficient, or that the child is ill. The reason for the loss should be determined at once and the trouble then corrected.

Normal diet for the infant is the mother's milk, but if this cannot be supplied, the next best diet is modified cow's milk, which for the young child must be greatly diluted. If it is found necessary to give proprietary, or manufactured, foods, raw food of some kind should be used in addition, the best way to supply this being with a little orange juice or other fruit juice. At the age of 3 months, this may be given in small quantity if it is diluted, and then the amount may be gradually increased as the child grows older.

48. EFFECT OF WEIGHT ON CHILDREN'S DIET.—The food requirement in the case of children is determined by weight. To decide on the proper amount, it is necessary to know the normal weight at certain ages. At birth, as has been stated, the normal weight is 7 pounds; at 6 months, 15 pounds; at 1 year, 21 pounds; at 2 years, 30 pounds. The food requirement for 24 hours per pound of weight is as follows:

CALORIES 24 HOURS Children up to 1 year.......................... 45 Children from 1 to 2 years..................... 40 Children from 2 to 5 years..................... 36

From a study of these figures, it will be noted that there is a gradual decrease in the required number of calories per pound as the child grows older. The decrease continues until maturity is reached, and then the scale for adults applies.

49. EFFECT OF AGE ON CHILDREN'S DIET.—A child should not be kept exclusively on milk for more than 6 or 8 months, and then only in case it is fed on the mother's milk. Fruit juice, which has already been mentioned as an additional food, is recommended if the diet requires raw food or if it is necessary to make the child's food more laxative. When the child reaches the age of 6 months, it should be taught to take foods from a spoon or a cup; then when it must be weaned, the task of weaning will be much easier. At the age of 8 or 9 months, depending on the condition of the child, small amounts of well-cooked, strained cereals may be added to the diet, and these may gradually be decreased as the food is increased in variety. Up to 1-1/2 years of age, a child should have 8 ounces of milk three times a day, which amounts to 1-1/2 pints. At this age, half of a soft-cooked egg or a spoonful or two of tender meat chopped very fine, may be given, and for each such addition 4 ounces of milk should be taken out of the day's feeding. But from 1-1/2 years up to 5 years, at least 1 pint of milk a day should be included in the diet.

At a little past 1 year of age, a normal child may begin taking a few well-cooked vegetables, such as a bit of baked potato, a spoonful of spinach, carrot, celery, green peas, or other vegetables that have been forced through a sieve or chopped very fine. At 1-1/2 years, the normal child should be taking each day one vegetable, a cereal, buttered bread or toast softened with milk, eggs, fruit juice, a little jelly, and plain custards. However, each of these foods should be added to the diet with caution and in small amounts, and if it appears to disagree with the child in any way, it should be discontinued until such time as it can be tolerated.

In case a child is being raised on a formula of cow's milk and it is a strong, normal child, it should be taking whole milk at the age of 8 or 10 months. If the child is not strong, the milk may still be diluted with a small amount of sterile water, but this should be gradually decreased until the child is able to tolerate whole milk.

50. FEEDING SCALE FOR INFANTS.—It is, of course, a difficult matter to make definite rules for the feeding of all children, for conditions arise with many children that call for special plans. However, for children that are normal, a feeding scale may be followed quite closely, and so the one given in Table VI is suggested.

TABLE VI

FEEDING SCALE FOR INFANTS

First Three Months

Milk.

Fourth Month

Same as for preceding months and orange juice and cereal waters.

Sixth Month

Same as for preceding months and well-cooked and strained cereal.

Eighth Month

Same as for preceding months and beef juice, beef broth, and yolk of soft-cooked egg.

Tenth Month

Same as for preceding months and unstrained cereal, half of soft-cooked egg, both white and yolk, chopped or strained cooked vegetables, such as spinach and other greens, asparagus, carrots, celery, and squash, stale bread, crackers, toast and butter.

Eleventh Month

Same as for preceding months and well-cooked rice, baked potato, jelly, plain custard, corn-starch custard, and junket.

Twelfth Month

Same as for preceding months and whole egg, a tablespoonful of tender meat, string beans, peas, turnips, onions, chopped or strained applesauce, stewed prunes, and other fruits.

Eighteenth Month

Same as for preceding months and home-made ice cream, plain sponge cake, milk soups, and cereal puddings.

This scale is to be used by adding to the diet for one month the foods suggested for the next month, giving them at the time the child reaches the age for which they are mentioned. For instance, a child of 8 months may have everything included in the first three, four, and six months and, in addition, beef juice, beef broth, and the yolk of a soft-cooked egg, which is the diet suggested for the eighth month. Then at the tenth month it may have all of these things together with those given for this month.

51. When any of these foods is first added to the diet, much care is necessary. Each new food should be given cautiously, a teaspoonful or two at a time being sufficient at first, and its effect should be carefully observed before more is given. If it is found to disagree, it should not be repeated. If at any time a child is subject to an attack of indigestion, its diet should be reduced to simple foods and when it has recovered, new foods should be added slowly again. In the case of any of the ordinary illnesses to which children are subject, such as colds, etc., the diet should be restricted to very simple food, and preferably to liquids, until the illness has passed. The diet of a baby still being fed on milk should be reduced to barley water or a very little skim milk diluted with a large amount of sterile water. When the illness is over, the child may be gradually brought back to its normal diet.

DIET FOR THE FAMILY

52. One of the difficulties of every housewife having a family composed of persons of widely different tastes and ages is the preparation of meals that will contain sufficient food of the correct kind for all of them. Children up to 6 years of age usually require something especially prepared for their meals, except breakfast, but, as a rule, the selection of the diet for children from 6 years up to 15 or 16 years of age is merely a matter of taking from the meal prepared for the remainder of the family the right amount of the various foods. Tea and coffee should not be included in the diet of growing children, and should under no circumstances be given to small children. If the proper method is followed in this matter, no difficulty will result, but where children expect to eat the food served to the others at the table and are not content with what is given to them, it is better not to feed them at the same table with the adults.

53. The most satisfactory way in which to arrange meals that are to be served to persons of different ages is to include several foods that may be fed to all members of the family and then to select certain others proper only for adults and still others suitable for the children. A sample of such a menu for supper is the one here given. It is assumed that the children that are to eat this meal are not infants.

SUPPER MENU

ADULTS Rice Croquettes with Cheese Sauce Lettuce Salad Bread, Butter, Jelly Baked Apples Plain Cookies Tea

CHILDREN

Steamed Rice Bread, Butter, Jelly Baked Apples Plain Cookies Milk

A menu of this kind is not difficult to prepare, and still it meets the needs of both the children and the adults of the family. The main dish for each has the same foundation—rice. Enough to serve the entire family may be steamed. Then some may be retained for the children and the rest made up into croquettes and served with cheese sauce to the adults. The remainder of the menu, bread, butter, jelly, baked apples, and plain cookies, may be eaten by every one. Tea will probably be preferred by the adults, but milk should be served to the children. Other suitable menus may be planned without any extra trouble if just a little thought is given to the matter.

PROPORTION OF FOOD SUBSTANCES

54. The proportion of food substances necessary for building and repairing the body and for providing it with material necessary for its various functions is a matter to which much discussion has been given. Formerly, it was not understood that the protein should be limited to exactly what the body needed and that its requirements were comparatively low regardless of conditions or exercise. The standard for diet very often allowed as much as 25 per cent. in protein. This percentage has been gradually reduced by the discovery of the actual body needs, so that now it is believed by the most dependable authorities that only about 10 per cent. of the entire day's rations for the adult should be protein. The growing child needs a greater proportion than this because he is building up muscle tissue. The adult whose muscles have been entirely constructed requires protein only for repair, and 10 per cent. of the day's food in protein is sufficient for this. This means that if the total calories for the day are 2,500, only 250 of them need be protein.

55. The remainder of the calories are largely made up by fat and carbohydrate. These, however, need not be in such exact proportion as the protein, for no real danger lies in having either one in a greater amount than the ideal proportion. This is usually three-tenths fat and six-tenths carbohydrate or in a diet of 2,500 calories, 750 fat and 1,500 carbohydrate. The carbohydrate is very much in preponderance because of its easy digestion and assimilation. As may be imagined, it is not a simple matter to figure a diet as closely and carefully as this, and it is only in extreme cases where such planning is necessary.

56. The required amount of protein for the ordinary daily diet can be had with about 3 ounces of meat, together with that which is found in the bread, vegetables, and cereals taken each day. At any rate, the menu should be planned so as to supply a protein dish for at least one meal in the day. The fat is supplied largely by the butter taken and the fat used in the cooking of foods. The carbohydrate is provided by the starch found in cereals, bread, and vegetables and by the sugar contained in fruits, as well as that used in the preparation of various foods and in the sweetening of beverages, cereals, and fruits.

In addition to providing these food substances, each meal should include at least one food, and for dinner preferably two foods, that will supply a large amount of mineral salts, cellulose, and vitamines. As will be remembered, fruits and vegetables are the foods to be used for this purpose.

57. This method of menu planning may seem somewhat difficult at first thought, but in reality it is not different from that which the intelligent housewife follows who attempts to provide her family with a variety of foods and who appreciates the value of that variety. If she plans her menu in this manner, prepares the food so that it will be wholesome, easily digested, and given in the proper proportion, and at the same time watches the weights of the members of the family in the manner suggested, she need have no fear about the general health of her family, for it will be well maintained.

* * * * *

MENU MAKING AND TABLE SERVICE

GENERAL RULES FOR MENU MAKING

58. Perhaps the greatest problem in the planning of menus for a family is that of securing sufficient variety. A housewife who uses the same recipes and the same combinations of food repeatedly is apt to get into a rut and the members of her family will undoubtedly lose interest in their meals. This condition results even with the dishes of which those of the family are extremely fond. However, they will not tire so quickly of the foods they care for if such foods are served to them less often. Then, too, there is more chance to practice economy when a larger variety of food is used.

The importance of planning menus systematically should not be overlooked, either, no matter how simple they may be. Even if breakfast consists of only two or more dishes, luncheon of three or four, and dinner of no more than four or five, a certain amount of planning should be done in order that the meal may be properly balanced. If the suggestions for meal planning already given are applied to this work, very little difficulty will be experienced in providing meals that are both attractive and properly balanced. In addition to these suggestions, a few general rules for menu making ought to be observed. Most of these are simple and can be followed with very little effort.

59. Unless the menu is planned for a special occasion, the cost of the various dishes should be made to balance. For instance, if an expensive meat is to be served, the vegetables and the salad selected to accompany it should be of moderate cost. On the other hand, if an expensive salad is to be served, a dessert of moderate cost, such as a simple rice pudding, should be used to offset the price of the other dish. Planning meals in this way is urged for the sake of economy, and if it is carefully followed, all the meals may be made to average about the same cost.

60. Another important point in successful meal planning is the avoidance of two dishes in the same meal made from the same food. For instance, tomato soup and tomato salad should not be served in the same meal, for the combination is undesirable. Corn soup contrasts much better with tomato salad than does the tomato soup, for it has the bland flavor that is needed to offset the acid salad. Some housewives, it is true, object to such planning on the ground that it does not give them opportunity to utilize all the materials they may have on hand at the same time. But in nearly every instance the materials can be used to excellent advantage in meals that are to follow and, in addition, the gain in variety is sufficient to warrant the adoption of such a method.

61. As there should be variety in the materials used to make up the dishes of a meal, so should there be variety in the flavor of the foods selected. Rice, macaroni, and potato, for instance, make an undesirable combination. They are too similar because they are all high in starch; besides, they resemble one another too closely in consistency and they are all bland in flavor. If a meal contains one or two bland dishes, a special effort should be made to supply some highly flavored dish in order to relieve the monotony. The same thing may be said of acid foods; that is, an oversupply of these is just as distasteful as too many bland foods.

62. To have fresh fruit for the daily breakfast would be very delightful, but such fruit cannot always be secured. When fresh fruit cannot be had every day, it is better to alternate it with canned fruit or stewed dried fruit than to have it for several days in succession and then have to serve the alternative for a number of days. The same is true of cereals. If use is to be made of both cooked and uncooked cereals, it is much better to alternate them than to serve the cooked ones for breakfast for an entire week and then uncooked ones the next week.

63. When two vegetables are used in the same meal, they should be different. Sweet potatoes and white potatoes, although often served together, do not belong in the same meal. In fact, for most seasons of the year, two vegetables dissimilar in consistency should be supplied. For instance, if spinach is included in a meal, some contrasting vegetable, such as carrots, shell beans, etc., should be served with it. Beets and carrots would not make a good combination, nor should cabbage be combined with spinach, especially if both vegetables are prepared with a sour dressing.

64. A bland food or one high in fat, such as roast pork, certain kinds of fish, etc., is much more palatable if a highly seasoned sauce or another highly seasoned food or, in fact, a food of an entirely different flavor is served with it. Apple sauce or baked apples are usually served with roast pork for this purpose, while sour sauces or pickles of some description are served with fish to relieve its blandness.

65. To secure the most successful meals, the main course should be decided upon first and the additional dishes, such as soup, salad, and dessert, should be the second consideration. In this method of planning meals, they can be properly balanced, for if the main course is heavy, the others can be made light or some of them omitted altogether, while if the main course is a light one, heavier dishes may be selected to accompany it.

Whenever it is possible to do so, the heavy meal of the day should be served at noon and the lighter one in the evening. This plan should always be followed for children, and it is preferable for adults. However, having dinner at noon is often very inconvenient and sometimes impossible, because frequently one or more members of the family are at business some distance from home and their coming home at noon for dinner is impractical. In such an event, the evening meal should be the heavy one, but it should not be made too hearty and overeating should be avoided.

At all meals, tea and coffee should be used sparingly. Especially should this rule be followed by persons who are nervous, or high strung, or are troubled with indigestion and insomnia. At any rate, it is advisable not to drink either of these beverages at night.

* * * * *

METHODS OF SECURING VARIETY IN MEALS

CARD-FILE SYSTEM OF MENU MAKING

66. With the general rules for meal planning in mind, the housewife is well prepared to arrange menus that will be properly balanced, as well as varied and attractive. One means of securing variety in menus, and at the same time supplying oneself with a very convenient piece of kitchen equipment, consists in placing the recipes used on small cards and filing them in a card file under the headings to which they belong, as shown in Figs. 7 and 8. For instance, a heading should be made for soups, one for potatoes, and so on. These cards may then be rotated in order to make up menus. When the first card of each group has been used, it should be placed at the back of the others in that group; then each one will come in the order in which it was originally placed in the file. Of course, when the cards are not filed alphabetically, it is a little more difficult to find the recipes one needs at a particular time, and so if desired other means of using the cards for menu making may be easily devised without changing their position.



In addition to serving as a basis for menus, this arrangement takes the place of a cook book. In fact, it is much more convenient, for instead of a book containing recipes on the table where the work is being done, a small card, which takes up less space and is much less likely to be in the way, may be substituted.



DINNER MENUS

67. To assist the housewife materially in planning dinners in great variety, Table VII, which contains suggestions for dinner menus, is given. As will be noted, it is intended that each dinner shall consist of a soup, a meat, potatoes in some form, another vegetable, a salad, and a dessert. It is not necessary, of course, to include all these dishes when a simpler meal is desired, but a number of suggestions are given in each group so that there may be a good selection. In order to use this table to advantage and to secure a large variety of menus, different combinations of the various foods may be made. Then, too, the combinations given may be rotated so that frequent repetition of the same combination will be avoided. This table therefore has the advantage over meals planned for 14 or even 21 days, for these must be repeated once in 2 or 3 weeks.

TABLE VII SUGGESTIONS FOR DINNER MENUS

SOUP 1. Tomato Bouillon 2. Rice 3. Cream of Corn 4. Noodle 5. Cream of Pea 6. Julienne 7. Clear Bouillon 8. Oxtail 9. Split-Pea Puree 10. Cream of Tomato 11. Celery 12. Cream of Onion 13. Barley Broth 14. Cream of Asparagus 15. Vegetable 16. Corn Chowder

MEAT 1. Roast Beef 2. Pork Chops 3. Macaroni and Cheese 4. Broiled Hamburg 5. Baked Fish 6. Broiled Steak 7. Kidney-Bean Loaf 8. Roast Pork 9. Lamb Chops 10. Roast Chicken 11. Baked Beans 12. Meat Loaf 13. Liver and Bacon 14. Roast Mutton 15. Broiled Ham 16. Scalloped Salmon 17. Roast Lamb 18. Lima-Bean Loaf 19. Veal Tongue 20. Fried Oysters

POTATOES 1. Boiled Potatoes with Butter and Parsley 2. Scalloped Potatoes 3. Hashed-Brown Potatoes 4. Baked Potatoes 5. Potato Puff 6. French Fried Potatoes 7. Potato Patties 8. Roast Potatoes 9. Candied Sweet Potatoes 10. Mashed Potatoes 11. Creamed Potatoes 12. Stuffed Potatoes 13. Baked Sweet Potatoes 14. Potatoes au Gratin 15. Sauted Potatoes

VEGETABLES 1. Spinach 2. Green Peas 3. Breaded Tomatoes 4. Squash 5. Red Beets 6. Sweet Corn 7. Buttered Carrots 8. Mashed Turnips 9. Scalloped Eggplant 10. Buttered Cauliflower 11. Hot Slaw 12. Scalloped Tomatoes 13. Carrots and Peas 14. Buttered Kohlrabi 15. Baked Onions 16. Sauted Eggplant 17. Stuffed Peppers 18. Creamed Turnips 19. Browned Parsnips 20. Sauted Tomatoes 21. Escalloped Cabbage 22. Creamed Onions 23. String Beans 24. Asparagus 25. Succotash

SALADS 1. Apple and Celery 2. Lettuce 3. Banana 4. Orange and Coconut 5. Cabbage 6. Tomato 7. Peas and Celery 8. Apple, Date, and Orange 9. Asparagus 10. Pineapple and Nut 11. Green Pepper and Cheese 12. String Bean 13. Fruit 14. Combination 15. Cucumber 16. Waldorf 17. Cabbage and Celery 18. Pineapple and Cream Cheese 19. Humpty Dumpty

DESSERTS 1. Chocolate Blanc Mange 2. Brown Betty 3. Raisin Pie 4. Crackers and Cheese 5. Fruit Gelatine 6. Cake and Fruit 7. Apricot Fluff 8. Tapioca Pudding 9. Steamed Pudding 10. Short Cake 11. Prunes in Jelly 12. Rice Pudding 13. Custard Pie 14. Baked Apples 15. Peach Cobbler 16. Chocolate Bread Pudding 17. Pineapple Tapioca 18. Ice Cream 19. Jelly Tarts 20. Gingerbread and Whipped Cream 21. Indian Pudding, with Custard Sauce 22. Floating Island 23. Prune Fluff 24. Nuts and Raisins

68. In the application of Table VII, use should be made of the dishes numbered 1 in the various groups for the first day's menu. This dinner, then, will consist of tomato bouillon, roast beef, boiled potatoes with butter and parsley, spinach, apple-and-celery salad, and chocolate blanc mange. In this way, the menus should be made by going through the entire list and combining the dishes whose numbers correspond. Upon coming to the last of the soups, which is No. 16, and attempting to make up a menu, it will be discovered that there are only fifteen varieties of potato dishes. In order to obtain a menu, the rotation must be begun again, and so No. 1 of the potato dishes is used. This menu would therefore consist of corn chowder, scalloped salmon, boiled potatoes with butter and parsley, sauted eggplant, peach-and-cream-cheese salad, and chocolate bread pudding.

In planning menus with the aid of this table, the housewife may not be able to use a certain dish that is suggested because it is out of season, cannot be procured, or resembles too closely some of the other dishes in the menu. In such an event, she should select another dish to take the place of the one that spoils the combination. Likewise, she should not hesitate to make any change that will result in producing properly balanced meals.

LUNCHEON MENUS

69. To aid the housewife in the preparation of suitable luncheons, a large number of luncheon menus are here given. These menus will serve to give variety in the preparation of meals if they are rotated properly and changes are made every once in a while in making up combinations of food for this important and interesting meal.

THE PLANNING OF MEALS

No. 1

Rice Croquettes Bread and Butter Fruit Salad Gingerbread and Cream Cheese

No. 2

Cream-of-Corn Soup Egg Salad Whole-Wheat Muffins Baked Bananas Tea

No. 3

Creamed Chicken on Toast Sliced Tomatoes Rolls Fruit Cake

No. 4

Scalloped Oysters Apple-and-Celery Salad Wafers Tea

No. 5

Cream-of-Tomato Soup Hashed-Brown Potatoes Graham Bread and Butter Baked Apples Tea

No. 6

Macaroni and Cheese Cabbage Salad Wafers Sugar Cookies Coffee

No. 7

Eggs a la Goldenrod Rice with Raisins Bread and Jam Tea

No. 8

Omelet Toast Prune Whip Vanilla Wafers Tea

No. 9

Consomme Chicken Salad Rolls Warm Gingerbread and Whipped Cream

No. 10

Creamed Dried Beef on Toast Lettuce Salad Stewed Fruit Tea

No. 11 Scalloped Corn Brown Bread and Butter Fruit Salad Cheese Straws Coffee

No. 12

Cold Ham Potato Salad Graham Bread and Butter Cookies Tea

No. 13

Oyster Stew Wafers Celery Pineapple Sponge Cake

No. 14

Cheese Souffle Baked Tomato on Toast Rice Pudding Tea

No. 15

Meat Pie Cranberry Jelly Table Raisins Coffee

BREAKFAST MENUS

70. WINTER BREAKFAST MENUS.—To assist the housewife in planning properly balanced breakfast menus for winter, a number of suggestions are here given. These necessarily differ from breakfast menus for other seasons because of the difference in the food that can be obtained. They are usually of a more hearty nature and contain more heat-producing foods.

No. 1

Oranges Rolled Oats with Cream Soft-Cooked Eggs Toast and Butter Coffee

No. 2

Stewed Prunes Cream of Wheat with Cream Broiled Bacon Muffins and Butter Coffee

No. 3

Baked Apples Griddle Cakes with Maple Sirup Sausage Patties Coffee

No. 4

Rolls and Butter Corn Flakes with Hot Milk Grapefruit Coffee

No. 5

Vitos with Dates French Toast and Butter Jelly Hot Chocolate

No. 6

Apple Sauce Fried Cornmeal Mush with Sirup Broiled Bacon Coffee

No. 7 Orange Juice Steamed Rice Omelet Cornmeal Muffins and Butter Coffee

No. 8

California Grapes Hominy Grits Waffles and Sirup Coffee

No. 9

Sliced Bananas Pearl Barley Codfish Balls Marmalade Toast Coffee

No. 10

Popovers Filled with Warm Apple Sauce White Cornmeal Mush Baked Eggs in Cream Toast Coffee

71. SUMMER BREAKFAST MENUS.—During the summer season, fresh fruits of various kinds can be obtained, and these are generally used as the first course for breakfast. As the menus here given show, it is well to vary the fruit course as much as possible, so that there will be no danger of tiring the persons to be served. An uncooked breakfast food is preferable to a cooked one for summer and so several varieties of these are here suggested.

No. 1

Strawberries and Cream Scrambled Eggs Toast Coffee

No. 2

Raspberries Puffed Rice Baking-Powder Biscuits and Honey Coffee

No. 3

Blackberries Corn Flakes Creamed Toast Coffee

No. 4

Blueberries Grape Nuts and Cream Jelly Omelet Toast Coffee

No. 5

Sliced Peaches Puffed Wheat Clipped Eggs Toast Coffee

No. 6

Cantaloupe Krumbles with Cream French Toast and Sirup Coffee

MENUS FOR SPECIAL OCCASIONS

72. Special occasions, such as New Year's, Easter, Fourth of July, Thanksgiving, Christmas, etc., are usually celebrated with a dinner that is somewhat out of the ordinary. Then, too, on such days as St. Valentine's, St. Patrick's, Hallowe'en, etc., it is often desired to invite friends in for a social time of some kind, when dainty, appetizing refreshments make up a part of the entertainment. To assist the housewife in planning menus for occasions of this kind, a number of suggestions are here given. Suitable decorations are also mentioned in each instance, for much of the attraction of a special dinner or luncheon depends on the form of decoration used.

It should not be thought that elaborate, costly decorations are necessary, for often the most effective results can be achieved with some very simple decoration. Of course, the decorations should be suitable for the occasion to be celebrated. Favors of various kinds are generally on sale in confectioners' and stationers' shops, so that, if desired, favors may be purchased. However, the ingenious housewife can, with very little trouble, make favors that will be just as attractive as those she can buy and that will be much less expensive. She may copy some she sees in the shops or work out any original ideas she may have on the most suitable decorations for the occasion.

NEW YEAR'S DINNERS

No. 1

DECORATION—Ground Pine

Cream-of-Tomato Soup Mustard Pickles Croutons Baked Ham Hot Slaw Candied Sweet Potatoes String Beans Orange-and-Pineapple Salad Maple Parfait Macaroons Salted Nuts Coffee

No. 2

DECORATION—Potted Jerusalem Cherries

Crab-Flake Cocktail Asparagus Broth Radishes Wafers Roast Goose Hot Baked Apples Creamed Turnips Mashed Potatoes Peas-and-Celery Salad Vanilla Ice Cream, Apricot Sauce Table Raisins Coffee



EASTER DINNERS

No. 1

DECORATION—Daffodils

Clear Tomato Soup Mixed Pickles Croutons Creamed Mushrooms in Timbale Cases Roast Spring Chicken Mint Sauce Potato Puff Creamed Peas and Carrots Grapefruit-and-Celery Salad Milk Sherbet Sponge Cake Coffee

No. 2

DECORATIONS—Chinese Lilies and Iris

Fruit Cocktail Bouillon with Whipped Cream and Pimiento Celery Wafers Fricassee of Chicken Riced Potatoes Scalloped Corn Tomato Salad Bavarian Cream Salted Nuts Coffee

ST. VALENTINE PARTIES

DINNER MENU

DECORATIONS—Red Hearts and Ribbons, Red Candle Shades

Heart-Shaped Canapes Olives Clam Bouillon Creamed Chicken and Mushrooms in Pattie Shells Potatoes au Gratin Grapefruit-and-California-Grape Salad Vanilla Ice Cream Heart-Shaped Cakes Candies

LUNCHEON MENU

DECORATIONS—Red Roses, Heart-Shaped Favors, Cupids

Tuna-Fish Salad Heart-Shaped Brown Bread and Marmalade Sandwiches Nut Sandwiches Ice Cream in Heart-Shaped Cases Small Decorated Cakes Candies Nuts

ST. PATRICK'S DAY PARTIES

DINNER MENU

DECORATIONS—Shamrocks and Green Ribbon

Cream-of-Pea Soup Olives Wafers Roast Pork Loin Potatoes with Parsley Sauce Tomatoes au Gratin Green-Peppers-and-Cheese Salad Lemon Ice Cakes Coffee Green Mints

LUNCHEON MENU

DECORATIONS—White Narcissus, Green Carnations, Shamrocks

Chicken Salad Cheese-and-Green-Pepper Sandwiches Pistachio Ice Cream Sponge Cake Mint Punch

FOURTH-OF-JULY LUNCHEONS

No. 1

DECORATIONS—Sweet Peas, Small Flags

Iced Tomato Bouillon Wafers Cold Sliced Ham Swiss Cheese Creamed Potatoes and Peas Strawberry-and-Pineapple Salad Coconut Cream Pie Iced Tea

No. 2

DECORATIONS—Cornflowers and Daisies

Iced Watermelon with Mint Creamed Chicken and Mushrooms on Toast Potato Croquettes Corn on the Cob Sliced Cucumbers Vanilla Ice Cream Chocolate Sauce Punch

HALLOWE'EN LUNCHEONS

No. 1

DECORATIONS—Pumpkin Jack o' Lantern, Black-Paper Cats and Witches

Tongue Sandwiches Swiss-Cheese Sandwiches Cider Doughnuts Pumpkin Pie Molasses Taffy

No. 2

DECORATIONS—Tiny Paper Jack o' Lanterns

Pink Bunny Brown-Bread-and-Marmalade Sandwiches Nut Cookies Gingerbread Candies Cider

THANKSGIVING DINNERS

No. 1

DECORATIONS—Basket of Fruit

Oyster Cocktail Consomme with Peas Celery Wafers Roast Turkey Candied Sweet Potatoes Asparagus with Drawn-Butter Sauce Cranberry Frappe Head Lettuce Thousand-Island Dressing Pumpkin Pie Fruit Coffee

No. 2

DECORATIONS—Baby Chrysanthemums

Grapefruit Cocktail Celery Soup Olives Bread Sticks Roast Chicken Cranberry Jelly Mashed Potatoes Cottage-Cheese Balls Baked Onions Stuffed Dates Mince Pie Coffee

CHRISTMAS DINNERS

No. 1

DECORATIONS—Small Christmas Tree

Oyster Broth Oyster Crackers Small Pickles Olives Chicken Pie Pickled Peaches Baked Sweet Potatoes Creamed Cauliflower Fruit Salad Christmas Pudding Sauce Bonbons Salted Nuts Coffee

No. 2

DECORATIONS—Poinsettias and Holly

Grapefruit with Grape Juice Cream Chicken Bouillon Stuffed Celery Wafers Roast Duck Currant Jelly Mashed Potatoes Baked Squash Spiced Punch Cabbage-and-Green-Pepper Salad Plum Pudding Sauce Mints Almonds Coffee

WEDDING BREAKFASTS

No. 1

DECORATIONS—Seasonal Flowers

Iced Fruit Creamed Chicken on Toast Stuffed Potato Asparagus with Butter Sauce Rolls Marmalade Butter Ice Cake Coffee

No. 2

DECORATIONS—Seasonal Flowers

Orange and Grapefruit Juice Broiled Sweetbreads Creamed Potatoes Lima-Bean Souffle Hot Biscuits Honey Butter Pineapple Fritters Milk Sherbet Cake Coffee

WEDDING LUNCHEONS

No. 1

DECORATIONS—Seasonal Flowers

Oyster Cocktail Chicken Soup Radishes Olives Broiled Squab Browned Potatoes Fresh String Beans Fruit Salad French Ice Cream Cake Candies Coffee

No. 2

DECORATIONS—Seasonal Flowers

Grapefruit Cocktail Bouillon Celery Radishes Chicken Croquettes Potato Puff Stuffed Tomatoes Bread-and-Butter Sandwiches Hearts of Lettuce Mayonnaise Chocolate Nut Ice Cream Cake Mints Coffee

WEDDING DINNERS

No. 1

DECORATIONS—Seasonal Flowers

Fresh Pineapple Cream-of-Celery Soup Ripe Olives Radishes Broiled Chicken Candied Sweet Potatoes Green Peas in Cream Corn Fritters Whole-Wheat Rolls Butter Grapefruit Salad Individual Molds of Ice Cream Cake Mints Coffee

No. 2

DECORATIONS—Seasonal Flowers

Crabflake Cocktail Consomme Julienne Celery Olives Radishes Roast Young Duck Mashed Potatoes Green Lima Beans Creamed Cauliflower Rolls Butter Waldorf Salad Vanilla Ice Cream Chocolate Sauce Cake Candies Coffee

BIRTHDAY PARTIES FOR CHILDREN

BIRTHDAY DINNER

DECORATIONS—Kewpies with Large Bows of Ribbon To be Used as Favors

Fruit Cocktail in Orange Basket Creamed Sweetbreads on Toast Mashed Potatoes Asparagus Souffle Peach-and-Cream-Cheese Salad Vanilla Ice Cream with Maple Sirup Birthday Cakes Candies Nuts

BIRTHDAY LUNCHEON

DECORATIONS—Pink Sweet Peas, Maiden-Hair Fern, Pink Favors Filled with Candy

Fruit Salad Wafers Punch Chocolate Ice Cream with Marshmallow Birthday Cake Stuffed Dates

BIRTHDAY PARTIES FOR ADULTS

BIRTHDAY DINNER

DECORATIONS—Pink Roses, Pink Candle Shades

Fruit Cocktail Cream-of-Pea Soup Radishes Olives Wafers Chicken Croquettes Stuffed Potatoes Asparagus Tips Pineapple-and-Cream-Cheese Salad Meringue Glace Birthday Cake Coffee

BIRTHDAY LUNCHEON

DECORATIONS—Seasonal Flowers, Candle Shades, and Favors to Match

Lobster Cocktail Clear Soup Wafers Stuffed Olives Chicken a la King Julienne Potatoes Stuffed-Tomato Salad Chocolate Parfait Birthday Cake Candies Nuts Coffee

AFTERNOON TEAS

No. 1

Ribbon Sandwiches Date-and-Nut Sandwiches Toasted Pound Cake Salted Nuts Tea

No. 2

Apricot Sandwiches Cream-Cheese-and-Peanut Sandwiches Marguerites Candied Orange Peel Tea

SUPPER PARTIES

No. 1

Welsh Rarebit Tomato Sandwiches Chocolate Eclairs Coffee

No. 2

Club Sandwiches Bisque Ice Cream Cakes Coffee

TABLE SERVICE

73. ESSENTIALS OF GOOD TABLE SERVICE.—Too much cannot be said of the importance of attractive table service. The simplest kind of meal served attractively never fails to please, while the most elaborate meal served in an uninviting way will not appeal to the appetite. Therefore, a housewife should try never to neglect the little points that count so much in making her meals pleasing and inviting. It is not at all necessary that she have expensive dishes and linen, nor, in fact, anything out of the ordinary, in order to serve meals in a dainty, attractive way. Some points, however, are really essential and should receive consideration.

74. In the first place, there should be absolute cleanliness in everything used. To make this possible, the dishes should be properly washed and dried. The glasses should be polished so that they are not cloudy nor covered with lint. The silver should be kept polished brightly. The linen, no matter what kind, should be nicely laundered. Attention given to these matters forms the basis of good table service.



Close in hand with these points comes a well-arranged and neatly set table. To this may be added some attractive touches in the way of flowers or other simple decoration. These need cost little or nothing, especially in the spring and summer seasons, for then the fields and woods are filled with flowers and foliage that make most artistic table decorations. Often, too, one's own garden offers a nice selection of flowers that may be used for table decoration if a little time and thought are given to their arrangement. In the winter, a small fern or some other growing plant will answer.

75. BREAKFAST, LUNCHEON, AND DINNER SERVICE.—To give an idea of proper table service for the three meals, breakfast, luncheon, and dinner, Figs. 9, 10, and 11 are offered. Attention should be given to the details of each of these, for they show how to arrange meals that are intended to be served tastily and invitingly.

76. In Fig. 9 is shown a breakfast cover for one. By a cover is meant the silver and dishes placed on the table for one person. In a simple meal, this might consist of a knife, a fork, spoons, a plate, a glass, a cup and saucer, and a bread-and-butter plate. Here the cover has been arranged on a breakfast tray for service at a bedside. This meal is not in the least unusual, but it is very dainty and pleasing. It consists of strawberries with the stems left on so that they may be dipped into sugar and eaten, a cereal, a roll with butter, a hot dish of some kind, such as eggs, and a hot beverage.



77. A luncheon table with covers for six is shown in Fig. 10. The first course consists of a fruit cocktail, which is placed on the table before the persons to be served are seated. The silver required up to the dessert course is also laid beforehand. Just before the dessert is served, the entire table should be cleared and the silver necessary for this course laid at each place.

A point to be remembered in the placing of silver is that the various pieces should always be placed on the table in the order in which they are to be used. Here the first spoon is for the cocktail, which is already on the table, while the second spoon is for the soup, the next course. The knife, which is the third piece of silver, with the two forks on the opposite side will be required for the dinner course, while the third fork is a fork for the salad course.

As will be noted, doilies have been used in place of a table cloth for this luncheon. These, which may be as simple or as elaborate as desired, save laundering and, if they are inexpensive, they are an economy as well as a convenience. Since they also make a luncheon table very attractive, they are strongly recommended for meals of this kind. The luncheon napkin, which is smaller than that used for dinner service, should always be placed where it is shown here, that is, at the left of the forks. If only one beverage is to be served, as is usually the case, the glass is placed at the tip of the knife.



78. An example of a correctly set dinner table is shown in Fig. 11. A table cloth, as will be noted, is used, for a cloth is always preferable to doilies for dinner. At this meal, the first course is soup. This, with anything that is to be eaten with the soup, such as the wafers used here, or a relish, should be placed before the guests are seated. The bread-and-butter plate, which is placed just at the top of the fork, 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 souffle, 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 Glace 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 cafe 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 Loganberries Long-boiling process Loquats and kumquats Luncheon, breakfast, and dinner service menus menus, Fourth-of-July menus, Hallowe'en menus, Suggestions for menus, Wedding

M

Malic acid Malted milk, Chocolate Mandarins Mangoes, Tamarinds and Maple apples penuchie sirup and maple sugar Marketing, Cash-and-carry plan of Successful Marking and cutting candies Marmalade Grape Orange Orange-and-pineapple Quince Marshmallows coated with butter scotch Meals, Planning of Relation of beverages to Mean-boiling process Measuring devices for canning Meat and fish, Canning of Medium sirup Melons Casaba Menu making and table service making, Card-file system of making, Rules for Menus, Breakfast Dinner for adults' birthday parties for afternoon teas for children's birthday parties for Christmas dinners for Easter dinners for Fourth-of-July luncheons for Hallowe'en luncheons for New Year's dinners for Saint Patrick's day parties for Saint Valentine's day parties for special occasions for supper parties for wedding breakfasts for wedding dinners for wedding luncheons Menus, Luncheon Summer breakfast Winter breakfast Method of drying foods, Stove of drying foods, Sun of sealing canned food of sealing jelly Methods of canning of keeping household accounts of making tea of securing variety in meals Middlemen Milk, cream, and butter in confections shake, Egg shake, Plain Milling of cocoa Mineral, or chemical, colorings salts in confections water Minerals in fruit Mint julep Miscellaneous berries citrus fruits confections tropical fruits Mixed teas Mocha coffee Molasses Sorghum taffy Muskmelon, Composition and food value of Muskmelons and cantaloupes Serving Mustard pickles

N

Nationally advertised goods Natural flavorings Nature of confections Navel oranges Nectar, Fruit Red-raspberry Nectarines Composition and food value of New Year's dinners Non-stimulating beverages -tropical fruits Nougat Nourishing beverages Nut bars Nuts in confections Salted

O

Okra and green peppers, Canning of One-period cold-pack method of canning Onions, Pickled Oolong tea Open-kettle method of canning -kettle method of canning, Procedure in -kettle method of canning, Utensils required for Opera cream Orange-and-pineapple marmalade -and-rhubarb marmalade egg nog marmalade pekoe tea Orangeade Oranges California Composition and food value of Florida Glove Navel Preparation of Oriental delight Orientals Oven method of canning

P

Packing fruit or vegetables in jars Parsnips, Canning of Parties for adults, Menus for birthday for children, Menus for birthday Menus for Saint Patrick's day Menus for Saint Valentine Menus for supper Peach butter jelly pitter preserve Peaches apples, and apricots, Dried Clingstone Composition and food value of Drying of Freestone Kinds of Pickled Stewed Peanut brittle Pear butter Pears Baked Drying of Food value and composition of Pickled Peas, Canning of Pectin Testing fruit juice for Using fruit juice lacking in Pekoe tea tea, Flowery tea, Orange Penuchie, Maple Peppers, Canning of okra and green Percolated coffee Persimmons Composition and food value of Pickle, Green-tomato Ripe-tomato Pickled beans beets cauliflower crab apples onions peaches pears watermelon rind Pickles in the diet jellies, and preserves, Value of Mustard Sliced-cucumber Small cucumber Pickling Definition of Principles of recipes Pineapple-and-apricot conserve Food value and composition of lemonade Preparation of pudding Pineapples Selecting Plain caramels cocoa milk shake Planning of meals Plum butter conserve jelly preserve Plums Composition and food value of Stewed Pod and related vegetables Pomegranates Composition and food value of Pomelo grapefruit Pop-corn balls corn, Preparing Porcupine apples Pouring and cooling the candy mixture Powdered sugar, Coarse sugar, Standard sugar, XXXX Preparation of cocoa and chocolate of coffee of confections, Varieties and of food to be canned of fruit as food Preparation of grapefruit of oranges of pineapple Preparing and serving fruit Preservatives, Canning Preserve, Cherry Peach Plum Quince Raspberry Strawberry Preserved-fruit recipes fruits, Varieties of Preserves and jellies in the diet jellies, and pickles, Value of proper Preserving foods, Methods for foods, Necessity for Methods of Principles of Selection of fruit for Utensils for Pressed blueberry pudding figs Pressure cooker cooker, Canning with a Preventing canned goods from spoiling Principles of canning of drying food of preserving Procedure in confection making in one-period cold-pack method in open-kettle method of canning Processing Proportion of family income for food, Table showing of food to liquid in canned food of foods in balanced diet, Quantity and of sugar in jelly making Protein and fat in fruits in confections Prune whip Prunes Composition and food value of Stewed Stuffed Pudding, Blueberry Pineapple Pressed blueberry Pulled figs Pulverized sugars Pumpkin and squash, Canning of Punch, Fruit Ginger-ale Purchase of foods Purchasing food, Economies in Pure water, Necessity for

Q

Quality of canned food Quantity and proportion of foods of foods in calories Quince jelly marmalade preserve Quinces and apples, Stewed Drying of

R

Rainbow delight Raisins Composition and food value of Raspberries Black Composition and food value of Red Raspberry-and-currant conserve, Red-, jam jelly nectar, Red-, preserve shortcake whip, Red Reception wafers Red-raspberry-and-currant conserve -raspberry nectar -raspberry whip Relation of beverages to meals of food substances to growth and health Relish, Beet Crab-apple Spanish Relishes Rhubarb Composition and food value of Stewed Rio coffee Ripe-tomato pickle Rolls, Tutti-frutti Root and tuber vegetables and tuber vegetables, Canning of and tuber vegetables, Drying of Rubbers, Jar Rules for menu making Rum Rye coffee

S

Saint Patrick's day parties, Menus for Valentine parties, Menus for Salted nuts Samovar Sauce, Apple Cranberry Scalding or blanching in canning Score card for canned food card for jelly Scoring canned foods jelly Sea foam Seal tops, Automatic Sealing jars when canning Selection of coffee of food for canning of fruit for preserving of grapefruit Service, Essentials of good table Serving candy canned foods, Storing and cantaloupes cocoa and chocolate coffee fruit, Preparing and grapefruit muskmelons tea Sex on diet, Effect of Shaddock, or grapefruit Sheeting in jelly making Short-boiling process Shortcake, Raspberry Strawberry Sirup, Chocolate Corn Density of gauge, or hydrometer Heavy Light Maple Medium Sirups for canning for canning fruits, Table of Sliced-cucumber pickles Small cucumber pickles fruits, Drying of Soft drinks drinks, Definition of fruits fruits, Sour fruits, Sweet fruits, Very sour sugars water Solidity of jelly Sorghum molasses Souchong first tea pekoe tea second tea Souffle, Apricot Soup, Canning of tomatoes for Sour cherries soft fruits soft fruits, Very Spanish relish Special fruits vegetables Spice cup Spoiling of canned foods Sponge, Blackberry Spores Squash and pumpkin, Canning of Canning of eggplant and summer Standard granulated sugar powdered sugar Steam-pressure methods of canning Steamed apples figs Steeped tea Sterile food Sterilizer Stewed figs peaches plums prunes quinces with apples rhubarb Stimulant and tannic acid in stimulating beverages, Table showing Stimulating beverages beverages, Definitions of beverages, Nature of beverages, Table showing stimulant and tannic acid in Stores, Chain Storing and cooking dried foods and serving canned foods jelly glasses, Closing and Stove-drying method Strainer for canning, Colander and wire Strawberries Composition and food value of Strawberry-and-pineapple conserve -and-rhubarb conserve desserts, Miscellaneous huller jam jelly preserve shortcake whip String beans, Canning of beans, Drying of Stuffed dates prunes Successful marketing Succotash, Canning of Sugar and fruit juice in jelly making, Boiling the and fruit juice in jelly making, Combining the and liquid in confection making Sugar, Beet Cane Coarse granulated Coarse powdered content of jelly Fancy fine, or extra fine, granulated Fine granulated Fruit, or berry Graining of Granulated in jelly making, Proportion of Levulose, or fruit Maple Pulverized Soft Standard granulated Standard powdered XXXX, or confectioners' XXXX powdered Suggestions for dinner menus for luncheon menus Suitability of food Summer breakfast menus cocktail squash, Canning of eggplant and Sun-drying method Supper parties, Menus for Sweet chocolate soft fruits Synthetic flavors System of menu making, Card-file

T

Table of sirups for canning fruits service service and menu making service, Essentials of good showing composition and food value of fruits showing correct weight for certain heights showing proportion of family income for food showing stimulant and tannic acid in stimulating beverages showing tests for candy Tables showing effect of weight on diet Taffies and similar candies Nature of Taffy, Butter Chewing Method of treating Molasses recipes Vanilla Tamarinds and mangoes Tangerines Tannic acid in stimulating beverages Table showing stimulant and acid, or tannin Tartaric acid Tea, Afternoon ball Black Bohea Caravan China congou Classification of Congou English breakfast Flowery pekoe Formosa Green Gunpowder History and production of Hyson Iced Japan Left-over Methods of making Mixed Oolong Orange pekoe Pekoe Preparation of Selection of Serving Souchong first Souchong pekoe Souchong second Steeped Table showing stimulant and tannic acid in Varieties of Teas, Afternoon Testing candy fruit juice for pectin the jelly mixture Tests for candy, Table showing Texture of canned food Thanksgiving dinners, Menus for Theine Theobromine Tin cans, Canning with cans for canning Tomato catsup ketchup Tomatoes and corn, Canning of Canning of for soup, Canning of Tops, Jar covers or Tropical fruits fruits, Miscellaneous fruits, Varieties of Tuber and root vegetables, Canning of vegetables, Root and Tubers and root vegetables, Drying of Turnips, Canning of Tutti-frutti rolls Two-layer fudge

U

Uncooked fondant Unfermented grape juice Utensils for canning for coffee making for confection making for drying for jelly making for preserving for tea making required for cold-pack method required for open-kettle method of canning

V

Value of jellies, preserves, and pickles Vanilla taffy Varieties and preparation of confections of tea of tropical fruits Variety in meals, Methods for securing Vegetable colorings Vegetables and fruits, Canning and fruits, Directions for drying Canning of root and tuber Classification of Direction for canning Drying of root and tuber for canning, Preparation of fruits and Pod and related Vegetables, Root and tuber Special Very sour soft fruits Vessels for canning Vienna coffee Vitamines

W

Washing fruits Water bath in canning, Preparing jars for the Carbonated Distilled Hard in beverages in fruit Kinds of Mineral Necessity for pure -seal outfit -seal outfit, Canning with a Soft Watermelon, Composition and food value of rind, Pickled Watermelons Wedding-breakfast menus -dinner menus -luncheon menus Weight on children's diet, Effect of on diet, Effect of Whip, Prune Red-raspberry Strawberry Whisky Wine Winter breakfast menus Wire strainer, Colander and Wrapping and labeling jars candies

THE END