Woman's Institute Library of Cookery Volume V Part 44

(5) Tell how economy in the purchase of foods may be practiced.

(6) Discuss the training of a child's appet.i.te.

(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 b.u.t.ter Pudding Hard Sauce