xt7r4x54gt2m https://exploreuk.uky.edu/dips/xt7r4x54gt2m/data/mets.xml   Kentucky Agricultural Experiment Station. 1934 journals kaes_circulars_001_4_190_02 English Lexington : The Service, 1913-1958. Contact the Special Collections Research Center for information regarding rights and use of this collection. Kentucky Agricultural Experiment Station Circular (Kentucky Agricultural Experiment Station) n. 190 text Circular (Kentucky Agricultural Experiment Station) n. 190 1934 2014 true xt7r4x54gt2m section xt7r4x54gt2m I a.
 
» ( _ 1%,,   ; ~  
··      on      °'  · in
UNIVERSITY OF KENTUCKY ‘ ` It *1**
,  . ‘ P 3%%
,/ COLLEGE OF AGRICULTURE ‘ ·  
‘ ' Extension Division .   Y A  
I THOMAS P. COOPER, Dean and Director _, ` ` t ·_  
? ‘» I   I `E if]?
CIRCULAR NO. 190 U ‘    
_ . I . 1,}
(Revised) ° `V n T ` _ l  
l ` 4-H FOOD MANUAL A — *  
I   . L_ ir. It ' i  
l Il ® ' , i ` V `    
li Z i  
= ·  
2 (· ' ’  
i. ·   · I t ii
{tn  
it  
W '· 1 . `  
i Lexington, Ky. ` _ `
 P September, 1934  Ei 
O   i  
ii ‘ _ .  `
W.-.  
`  » V. i , F 
2 Published in connection with the rtgriculturzil extension work i__j‘  
i; Cflfried on by cooperation of tho College of Agriculture, University of I  
ii KOIIKUCIKY, with the U. S. Dopn,i·t1nent of Agriculture, and distributed A  
O ill fUI`tI1€l’i`lIlC€ of the work provided for iii the Act of C’Ol'1{§l`€SS of  
MAY S, 1914.  
.23   V  i t 
  ·¤¤ ¤.-y X. S Q  
· it &       nhs EXW g t i· 

 xs 
M  ' ¤
‘· l.
, -;, Contents
J Ml] Pagé
_' IQ Food Selection .................................... , ................ 3
.` V J llloasureinents .................................. . ................,, 9
2* ;. Recipes and YVorking Directions ...... . ..,........................ 11
iz Fruits   .......................................................... 12
;.;._ll Fresh Fruits ........................................,.......... 13
; Y.}; Cooked Fruits, Apple Sauce, Baked Apples ..................,., 13
Q- ll Baked Bananas, Cooked Dried Fruits ............ . ............1, 14
Z ll Beverages .............,........................................... 15
' lll Boiled Coffee, Percolatetl Coffee ................................ 16
l TI], Cafe au Lait, Tea, Chocolate, Spiced Grape Juice ................ 17
{ if . Breakfast Cereals ................................................. 18
  Eggs .............................................................. 20
.   Cooked in Shell, Poaehed, Shirred ...........................   zu
ji; Fried, Baked, Benedict, Creamed ............................,, 21
" Qi Golclenrod, Olnelet ............................................. 22
fl Meats ............................................................. :::
.. l Hamburg Steak ................................................ 23
    Broiled Steak, Swiss Steak .................................,,., 2.1
  Fried salt Pork, Ham en Casserole, Spareribs ................ ,, 35
  1, To,ing1g Pie, Liver ...........................................,, 21;
~   Cheese and Cheese Dishes ...........,..i.i.....................,.. 27
i;. l Cottage Cheese, Chilaly, Creamed Cheese .....,................. 27
; ' , Macaroni with Cheese, Spanish ltiee ..................,..,,._   gg I,
., Q . ' Cream Soups ........ . .....................i.......i............... 29 g
,," I V Spinach, Potato .............................................,,. 29  
, ` Vegetables ..............................i.......................... 31 .
_..,, ` Baked Potato ....................l.................. . .....,..,. 31 lll;
i , ~ Stulfed Potato, Scalloped Potato, Buttered Lieets, Cl'C¤Llllt:3t,l 01110115 33 hu
I .. _; ` Scalloped Cabbage, Stewed 'l`U¤`llLL[Ol;‘S, Scalloped Tomatoes and
;.g;»‘_. ` Peppers .................................................,. 33 gm
_ :‘ gg · Sweet Potato, Fresh Peas, Spinach ........................,,,,_ 34
it _   Corn Chowder ................................................. 35 Al
{ Ml] Sauces ............ . ...........l............................ , ...,,,, BG ·
-` _j. ll _ white Sauces ...........................,...........,...,.,,.,, gu lu
,.   · Brown, vanilla, Lemon, Chocolate, l*arsle_y Butter .............. 37 OI.
F [ Salad Dressings and Salads .....,.........................,........ 38
  il French, Cooked, ALLXOIIIILLISB Dressings ..................,,..... 38 by
Q ’Q l - Sour Cream Dresslug, Cabbage Salad .......... , .......,...,... 30
  ` Cucumber and Tolllato, Potato, Fruit and Jellied Tomato Salad., 40 tl]
; - . Breads ........................................................ . .... 41
l . Toasts, Quick Breads ...... . ................................,.. 41 ZW
{ ·g._ \\/arllles, Sour Milk rtiridtlle Cakes ..ii.......................... 42
,.! . Corn Meal Griddle Cakes, illultins, Popovers .................... 43 fu
Y.   Spoon Corn Bread, Sally Lunn, Biscuit ......................... il
_   Yeast Breads, Liquid Yeast, \\'hite bread ...................... 45 fg
i   I Parker House llolls ......................,..................... 40 gl
Q   j Pastry and Pies ................................................... 47
l i  l _ · Crust .................,....................i................... 47
I   Apple, Pumpkin, Lemon Pies ..................,,.............. 48
Q L   , Banbury Tarts, Sour Cream Pie ...........................,.... 40
{   Desserts ..........,.................. . ............................. 50
? "L ‘ Soft Custard, Baked Custard ................,.................. 50
  Ii g I Junket, Cornstarch Puddings, Chocolate Broad Pudding ......... il
g_   Scalloped Apples, Hard Sauce .........................,........ 52 ]_
f TQ  Frozen Desserts ...............................,...........,....... 53
Q;.  , Frozen Custard, Slierbets .................,..,,.....,..........  
  Cakes and Cookies ................................................ 54
{off, Standard or Plain Cake ...................,...................  
kg   Apple Sauce, Sponge and Angel Food Cakes .................. . vv 2
ii§\ ~ lcings and Fillings ................................................ G'?
k___;#5, Seven lllin-ute Icing, Chocolate Frosting, ()rang‘e l<`illin;;, tlatineal
E__'l,$·;L  Drop Cookies .......................................,...... W?
.e,_t.:·¤»  Tea Cakes ..................................................... 57 3
 , Candies ...............,......................................... ..» WS
;?_’i,,_,  Cllocolate Fudge, Parisian Sweets ,,....,,,,__,_,__,,,........ . is
,,_`§:*`w  Peuoche, Molasses Tally ..............,,,,,,,.,.,,,.,.......... 59 4
Fig,  Table Service and Table ljtiquette , ......,i..,,,,.,,,.,,.......... . UO
¤l‘_?`    , . rw 4 _ . .· *0
.,,,  mts on lable Scixiee .....................,...................... li.
{.\»+§· 
—¤ i 4  ,
I l_
\V
`X

 " ` .  
§ CIRCULAR NO. 190 · .. [  
g (Revised) ·· i p. ”  
E F V , {fi
  4-H FOOD MANUAL ‘. A.   i `V  
5 BY EDITH LACY ~ _ _ A  
. ` A·`. . {El
PART I—FOOD SELESCTION I   V, .  
· _i I
The human body is a wonderful living machine that can -   A _ ii*_ i "_  
grow and repair itself. It keeps repairing itself as long as . p i  ` A  
life lasts, and even when actual work and play cease, breath- 4 j { · V.  
ing, digestion and circulation continue. What supplies the _' Y   ` _  
human body with this power to build tissue, produce energy ' ·, _ i  
and keep every part in working order? The answer is food. · V  
All the functions of the body must be provided for by foods  
in the diet. A specific food may supply all needs of the body Q F  
or only one. However, those substances which furnish energy, i ,  
build tissue or regulate body processes must be provided by   A  
the diet as a whole, to keep the body in health. Most foods my   ,  
are a mixture of a number of different substances and can ' ’  
fulfill more than one of the needs of the body. The substances . » I -  
found in foods, which are necessary to the body, may be _ ’  
grouped under six headings. They are: `  
What Foods D0 For The i ·  
Foods Body 1 `~.·,  
l. Carbohydrates, Supply energy ¤ · "  
starches, cellulose and . _·  
sugars   Y  
2. Fats Supply energy ` if
‘  $4
3. Proteins Build, repair and furnish  
energy i , '  
4. Mineral substances Build tissue and regulate . .  
body processes _  ¥‘·
. I ‘·*» a
tri
 

     4 Kmztuclcy Emciiision Circular N0. 190
 
jail   Vitamins Protect from disease and l"`“
t gg, keep well bout
  6. \Vater Regulates, enters into the thc}
ii" it the making of all body Ol`d'
    tissue. Hm
  mal
  Cellulose, the indigestible fiber found in some foods, is thrc
    necessary to g·ive bulk to the material in the alimentary tract and
    and prevent constipation. This fiber is not classed as a food, bod
  it  since it cannot he assimilated by the body. min
  Ca2·b0ltydi·m'e.s and fats are energy foods. Energy foods
i fl . furnish warmth, the power to work and to play and to carry on cya
jf `~.-   the body processes of breathing and circulation of the blood, pre
  ‘ etc. Energy foods also produce the needed fat paddings over anti
if ;l · nerves, muscles and bones. If the body is not supplied with iu
  A enough energy foods, the fat already stored in the body is hig
,§_=._l i , i burned. Wlieii the fat is consumed, the body then draws gre
.   ·` for its needs on the muscle tissue and this weakens the body \'it
  as a whole. lf we eat too much of carbohydrates and fats we ap}
;-gg, _ i i become too fat or overweight. A person can tell whether she tt t
;   is getting the right amount of energy food by checking lier- it (
  . self with the standard table for height and weight. (Bread. a 4
  . butter, milk, yolk of egg, and cereals are among the best ini
  energy producers.) Since boys and girls usually are very
  ’ active, they can use much energy food. W
  Protein is the chief material from which muscles and tiesh lll
  gi l are made. It builds and keeps in repair the body tissue. mt
  . i muscle, nerve, blood and bone. Building and growing is the
  . most important business of the young up to twenty years
    · of age. So the protein foods should not be crowded out with
  . desserts, candies, ice cream. There are several proteins and M
  they are not all alike so a variety is needed. Milk, cheese, SQ
  eggs, lean meat, fish, fowl, nuts, peas and beans contain much W,
  i>1·<>t<¢in. . pi
."~$ `
  lllzineml Sitlistanees form the ash that is left behind when 11
  the foods are burned in the body. Many mineral substances I
  are used in the body but calcium, iron and phosphorus are the O
eas tln·ee that are most needed. Nineralsare needed in growth Sl
. ig g
{ii iii ·
I
 E

 1.
A ta
.· »  
. i   ‘  l
4-1[ F00d llldnzml 5 l . - ·   
1 because they must form a part of the muscle, flesh, teeth, _ Y  
bone and fluids of the body. They are also needed because , l i _  
B they l1elp to regulate or to keep the body in good working I I ‘ l  
V order. They aid in the body processes ol? digestion, heart 4 . _»  
action and body secretions. A compound containing iron V `  
makes the blood red and gives it its power to carry oxygen . A J it 1  
S throughout the body. Calcium is rerpiired in building bone l l " . ia i·_-  
t and teeth and body fluids. Phosphorus is needed for every ~   _ _  
» body tissue. Fruits and vegetables are the main sources of _ _ ,. _ _ V    
mineral substance. ·l , `      
. —i·· it
s Vitamins. Besides carbohydrates, fats, proteins and min- ' 'A; l ‘   .`l*
l eral substances certain other substances called vitamins are _ g` li ‘§;·;:j`l
. present in foods. They have the power to stimulate growth ` ll .~ l  
' and to help build up resistance to disease. They are present ` . *_. ll ·  _.,;l  
1 in most foods as they appear in nature but are absent in , l   '_ ' Q  
s highly relined foods. Lack of vitamin A results in stunted ._ l ° . _  
5 growth in children and a disease of the eyes at all ages. R ·.    
’ Vitamin B is necessary for growth. helps to stimulate the ‘ .  
* appetite and aids digestion. (A lack of vitamin ll results in , i  
* a disease known as beri beri.) Lack ol’ vitamin (.1 results in l _  
· a disease called scurvy. ll? vitamin D is missing in the diet »  
· a disease ot the bone known as rickets results. Other vita- I ,  
A mins E and G are known and are necessary to health.     .  
We/e2· forms a part of all body tissue and is important as a _ , _  
regulating substance. Body tissues are threc—fourths water.    
i Water also aids digestion and prevents constipation. Six or ` ‘  
. eight glasses of water are needed a. day by thc individual. A l  
i PLANNING AND SELECTING MEALS 2 lg;.
\Vc ought to know the foods necessary for the body _`  
needs, whether we are preparing a menu for the family or V 1  
l selecting our own meal from food prepared for us. Otten    
We have the right foods set. before ns, but. do not choose l' .  ·
lltoperly because of our likes and dislikes. There are certain H  pj!
leeds which the body needs and there should be some of each  
et these in each day ’s diet. A diet which supplies these needs i ,  
Oi the body is an adequate diet, that is, there is not too much  
starch or too much protein or too much tat, but a good pro-  
’ ' y T t i
 

 ‘;`
2;;*
Y1; 
 
sq
v`
QJ
5;.*il  6
yi
e· gf
L. {1 K
I,.   C/at/uc
2 41 A ky
.,} E
`. uq S2 x
:· Q)  
~ =1   >m Ns;
·—iw fig On
VAT, °.gQ as Cir
    __; r> CUZ
in m ¥·* z: 5 MN
j z= E _ r¤mm> 4_, 0
L -·: >>· m°’c·S’;4·EP
¢`-’~>»‘ F EEO m ·¤ ¤ 75
*’V $ 5 —§i§iiL;;___—#_¥ii__—_—`
ML! $ 5 **2==
Y 2 §“ ¤‘ F W
  —_—i_ mg an »-<
V v E ¤“'3°’,::¤"’·*=¤
  3 g:»~ OQVC?0 gawd
’“! 2: **3% ¤¤ U ¤-7E·“¤"E»3§°
; .¤ ¤ *'*».»-pq ¤ gw: dwp
· · "‘ ¤°"O bi] A Q da-1 PO
V. @4 Egg L-; pc A   I
4-* *·-< :1 E4 H
  d¤¢-·m- cn DZ (
{jk , E w§$¤E§,"5 m 561
· bfr 2; —1g_§fijjfi;;`—_;-_———————— '
M ·!) _ gg pq q,·,..§;¤gg*¤¤¤ qu SOT
rs ¤=¤<1 »J¤-N ¤,J<¤,¤”°¤¤¤B ·
*#   w cw W5 ¤¤¥E*¤
-’~··#! ` HE "‘ A B ·¤ Ou
N1; ' Z N0 ,1 P ..¤:..·,4>,
,=¤~· gggp .» ¤~·-·¤-.
.Y`*?I rl zsgmgnz E ,,JU§§.E’. fo
w A E Owgiix g 3% °
i»··= » E -é’ O A ©¤>\-/¤n~ 4L»¤¤¤¤
.·1. O ,*'<\/ gy;
* ‘ —i;i;;_ili—l _;1L—_—————_ ‘
W4 m § * ¤ A §&E3€¤
"‘· pag ,2 wzgmg
. 1 -__-Y ,.
YY · Q =~ FEE? g *0 Lg
{q; .§ ,.· »··;.. u
r¤S,`°¤ Fil `5 g C5`/g`l`L°*·•$¤ ": A tai
” ` Q, c '·"·’cs© .0 ,,1;
· U : m ,¤+»¤L g .,,
i `‘l' E 1 E  
{3:5  . g ’“ Q ©;§é¤_§i¤5;m,2 U,
¤.~·  '° 1;-— UFS A `E .~'=¤";L¤>¢~;2$ A pe
  P-a : :24 ::1,., -. 2 .—· -< ·—<¤>·-· rg
  I (7) m f` g’__ M 4;VJm
pz  **7 r$·-·;|"%-·g Q;.-. ¤l>¤r:®m0
  Fil U, ¤¤L—E¤:.¤ ‘~<¤ M'-·¤,·>°‘·-·¤¤.¤
~·· ... · r' •U;..m p-}•··4 ;;"U»-4
a.»;~= : E m 3;,;.,, wc; .¢5,_\,m¤<=>d*¤
rwfl ` # ·E O baggy; ¤> ,3* "".¤"'E¤
{wi ` :3 E .9 mA t;gr;v?CL·>}2  
  ‘ Q Q {5"U A ¤J,S’§Ei;.;::m A C/2t> ,¤
». u ZL
  ~ » it =>·»· "° AE *‘¤§)“‘¤$.,. EE "
  E `¤€‘2‘E° EB ,3$]FB·¤‘¤®§ an
> an *:1   '»-4O U1 駤·2r:»—4'»e1
¤-:1, ‘ ~ ·§ M Qiéizéi O Q *¤ gm
  S N   0 P in
,..,Z,:;  ¤· "",.·:; 'r‘ m ,_
’?g?fi`T  _____L_ m"'C’ OU§€gZ’D€¤§2 m
hg-gs ;;.Q¤.> Q-.-4x/°.__,Q
  qgg Q A lie 2::;%
`_.‘;;,, m . L4
  V. .. m LQQEQBA, '§ * CQ
~-Em}? "¤ <1 ·*—” Q-},__{\/__m -,.,>,
QF-?  E "* 25 A EPSESJG m
f Xie.  Y ' _   rj fg K 7 © »/73
2.:;; M __,¤»g M *1+ S p]
`$’ 5 :53éSa s ” -
"°~" E S 4.¤mmCQ’:‘°¤D
  n. up O4: O5bD4¤Em
s·  ¤r 5; pz mgm;
  5   G]
;» Wy G   gg ,;:7 tl
_. le Ob} U] <
' [U »—<""*U.-··"°
. !_ ¤ »—1V *·’·"‘>I mm  
I  
  , U Q ¤EZ=?’5
‘-~  E m ¤¤AAm’··
—‘;~ = M A —2_§j§i__ii—_——__—__—__#—.
 · •.· as >{c>O®dD·:
- m >1~—<~¤¤;:=
gw "’ @9+;;
dum E   cn CD
§E§P€;Eg 2 H
- MSSSQSBL:
O¤¤¤5¤g G
O2c>E’¤_ u 21
· gl-Bn. s
mg f
T
N

 A s · {ifi
` . lll
_ 4-H Food Mauual 7 1 * - _  l
portion of all. An adequate diet also supplies the minerals I l. l  
and vitamins we must have for perfect health. For ease in ‘ · ·   l.  
Selecting foods that fill all the body requirements, select " i , 1 -‘  
— something from each of the following groups each day; · l l l ,*    
Cereals, bread, macaroni, rice, oatmeal and other breakfast   A q   i  
foods. ·_ `_   " `.  
` Fats, butter, cream, olive oil, other oils and meat fat. . ‘  
Vegetables and fruits, two of each every day, besides po- _' ` _r`, ,  
tatoes and dried beans. `_ ` ° r` ]_   ai,
` Protein foods, meats, eggs, cheese, ish, dried beans and J ._ . lil
peas. . ifi ‘   `_“_.  
Sweets, sugar, sirups and honey. Use these sparingly. ‘   » A `, i_  
· Let milk play an important part in all meals. A quart ~ ` . .·_    {ffl
E a day for children, and at least a pint for adults, are the _ ' ,,` · ' Y  
  amounts needed for health. ,, ` `· in A _ l  
l It may not be possible to have all the necessary foods ·_ .. - A  
in one meal, but they should be supplied in one of the three ‘ .  
meals of the day. It is very much better to consider all three _· »  
meals for a day when making out the menu, rather than to i` l  
. consider each meal separately, Therefore, try to keep in l .  
mind what is to be served at the other two meals, whether , A  
planning a breakfast, dinner or supper. It is the adequate     q .  
diet for the whole day which counts, more than a single meal. i  
‘ After one has learned what groups of foods are necessary, ‘ ' i `  
there are other things to consider in planning meals. They l , i  
» 1. Have contrast in foods as to: , _  
a. Flavor. Never serve foods very like in flavor, in A  
the same meal. ·i  
For example, do not serve tomato Soup and tomato salad ‘ ' I  
at one meal. Avoid serving the same food prepared in the , J  
same way at all three meals. Hash for breakfast and again    
for lunch is a poor choice. Such staple foods as bread and l  
butter may be served at all meals. Although we want con- ‘  
irast in flavors, they should harmonize. Do not serve several V  
foods which have very high flavors, at one time. Serve foods i  
With mild flavors and distinct flavors together. i ·  
A » 11* 4
F

   8 Kentaelty Exteizsioa Circular N0. 190
  b. Texture. Serve soft and crisp foods, moist and di·y
ZT'} foods, sweet and acid foods together.
ii : For example, serve toast with creamed dishes, and some
§·=<»;{ erisp vegetables in most salads. Serve some bulky foods at
rg--i ,
  Q each meal, never a meal of all heavy and concentrated food.
L ._€ . . .
gs.; c. Color. Foods that form attractive color combinations
·""| . . .
fu ti? are much more appetizing than foods of the same appearance.
    For example, carrots and peas, mashed potatoes and steak
'C . . _
it ; are much more attractive than mashed potatoes, creamed
, I. .
  1 cauliflower and hash.
. ;
l· . . . .
  2. Save food and money. Buy foods in season and utilize
’·  ; home products.
  . . . .
z` `i V 3. Serve plates with small helpmgs. Have additional food
  in serving dishes. An overloaded plate is unattractive and .
5 1 unappetizing. lcv
l"·}
? · sin
pig. t A breakfast may eoaszsl of; wl
“ Z.,   No. 1. No. 2. No. 3. No. 4. Shi
    l . i Fruit Fruit Fruit Fruit mc
  Q Bread Bread Bread Bread l_O_
fi , I Beverage Cereal Cereal Cereal tue
··  - t . .
 ,1 Beverage Meat or eggs Protein food SP'
·   Beverage Beverage lm
  ‘ ` 1l1<
it   . .  
[   A dwmer may eoaszst of: 1**
·- ;·i* ,
  4 Fruit er tomato juice. Ai
  Potatoes, dried rice or macaroni.
¤. ,3 · . , .
§J-g Other oegeta-bles—t.xve vegetables if possible, preferably one
  = green or raw.
  Meat, fish, egg, dried beans or cheese dish.
  ` Bread and batter.
 rw 
Eywgt  Salad, vegetable salad may take place of one vegetable
.`***§> named above or fruit salad mav be used in ylaee of dessert.
  - I
gg  Swee/S in moderation. Light desserts if the rest of the meal
  is heavy or heavier desserts may be served if the other part
  of the meal has been light,
  Beverage.
  _ Tg I

 . ls!
l lei
4-][ Food Zllcmual El i` . i _   v` l_  
dvr . l A 3 lil
A A supper may consist of; ‘ i ~ p  
.. . ji
’m0 Vegetable (preferably not potato if it has been served at ·` · it l-lil
al noon). A V _ i  
d. ` ` l ‘ ‘l
Bread and butter i i i y _  
Ons ', . _ A g I
[cg Milk ~    
zak Sweets in moderation. Only light desserts, as fruits, simple i i ‘    
ed puddings and cookies. `_ " l` .‘j l    
_ An egg or cheese dish or a light salad may be added if the Q . _ V  
ie _ dinner meal has not been heavy. i 1 if 1  
md MEASUREMENTS ( i y. Vt ‘4  
nd _ All measurements given in the 1-ll Food Manual are I l i` ·i' Y  
level, The straight edge of a knife or a spatula is used to ,7 ` ‘- l _  
s1nooth the surface of dry ingredients. Dry materials, as flour 5 . i V  
and sugar, should be sifted, measured lightly and never ‘ . i V` 
shaken or pressed down, Fats are packed solidly into the _ .  
measure. A spoonful of dry material is measured by filling 1 ·  
to overflowing and then leveling. Half a spoonful is a spoon- i .  
ful divided lengtlixvise with one-half taken away. One-fourth  
spoonful is a half-spoonful divided erosswise with the division y   .  
line a little nearer the handle end of the bowl. Graduated I `i  
measuring spoons and measuring cups insure more satisfactory - » y -  
results. . i  
Abbreviations and ]Cquivalents— n V  
, —. if-·
no AlJlJ15€ViRti011S Equivalents  
t. ..............,............. teaspoon 3 t. ............................. . ..... 1 tb. - ·  
tb. ............................ tablespoon lli tb. .................... . ............. 1 cup ¥ i ‘ ‘  
e. ............................ eu p 1/VQ e. .................................... 1 g. g I,  
spk. ............................ speck 2 c. .................................... 1 pt. . y tits 
'lc ox. ............................ ounec 2 pt. .................... . .............. l qt. l . ` ;
‘l. lb. ..............r............. pound 4 qt. ..................... . ............. l gal.  
gl g. ............................ gill 2 gal. . ....... . ........................... l pk. ‘ " 
rt pt. ............................ pint at pk. .................... . .............. 1 bu.  3
qt. ............................ quart 16 oz. ..................... . ........ ....1 lb. ' ` ~  Q
gal. ............................ gallon  
pk. ............................ peek J  
bu. .............,.........,.... bushel ` · It  

 {_ Q 10 Kentucky Extemszon Cwcular N0. 190 ·
f‘j1;.l`
  Approximate Measures of a Given Weight of some Common V
g   Food Materials
iféal
   ` Food Measure Weight
    Butter .................................... 2 eups ........................................................ 1 pound
  Coitee ...................................... 5 cups, ground ........................................ 1 pound
f_   Flour (bread) .......... , ........... 4 cups, sifted onee ................................ 1 pound
    Flour (pastry) ...................... 4% cups, sifted once ............................ 1 pound
  Flour (graham) .................... 4 cups, unsifted ...................................... 1 pound
;   Meat ........................................ 2 eups, chopped ...................................... 1 pound
  Sugar (granulated) ............ 2 cups ...................,.................................... 1 pound sh
  Sugar (brown ...................... 2% eups .................................................... 1 pound
  Sugar (confeetioners) ........ 3 cups ........................................................ 1 pound b,
QN,  Eggs (whole) ......................l. 1 egg, (unbeaten) 3 tablespoons (
Eff; Egg (white) ....................,..... 1 white, (unbeaten) 2 tablespoons
{_   · Cheese (American) .............. 4 cups, grated ..........................,............. 1 pound al
ii` L; pt Cheese (Cottage) ................ 2 cups ........................................................ 1 pound
(-94 je
iw} .*‘‘ 'l
n . ‘~ 1
 
  _
  3
  ¤
K  ` [
 
la-UE `
EL.? l
  1
  A
  `
 lax
 
` Q; 
if}? 
?§$
;·`:`$  ‘
2· T1

 , 4-H Food Mamtal 11 . , K V   ‘ .   
m - PART II—RECIPES AND WORKING DIRECTIONS ‘ I,    
t `  T;  N     Vi
. gg   — · ‘ .` i' ·
ia E Ti;  I ' ` *  i
aa   I    ·~ _ ‘ I 4 _  
id · ~ ». '   _ .
Ml GENERAL DIRECTIONS FOR WORK p _ l N  
l( · , .. _}
id When working with foods the following suggestions _ _ ,    
id should be observed:   _ N· ` ·. , ,N  
‘d 1. Wea1· hair back or held in place with a headband or g , N, {Yi
ld hairnet. . `ilf l  
' 2. Wear a clean wash dress, or cover dress with an Q   p _ .  
ld apron. , , 4 N      
id 3. Wash hands thoroughly and clean finger nails. XVear no , Q _ ·‘, _ {  
i jewelry. * -   i~ N  
4. Keep a hand towel and a kitchen holder near. '· I K , `  
5. Read recipe through, plan work and assemble nec- , ‘ N` N N  
cessary utensils and materials. . N ` N  
6. Have fire ready at right time. , ‘N V N  
7. Keep the kitchen, stove and table neat and orderly. N - fjii
8. Avoid wasting materials. A I  
9. Never taste food from the spoon used in cooking. Use , · l -  
an extra spoon for tasting, putting the food from the stirring 4 .   l K  
spoon into it. _ ) N _  
10. Clean up as the work is done, putting dishes to soak, H K  
and washing them as there is time. i · N `  
DISHWASI-HNG _ _  
Scrape food from all dishes and pile them according to l  
kind. Rinse in cold watler, dishes which have been used for · ,    
milk, eggs or starchy foods. Soak sticky dishes in hot water N '  
and wipe greasy dishes out well with paper before washing.    
Partially {ill a dishpan with hot, soapy water and a i·insing `· _  
pan with hot, clear water. XVasli glassware first, next silver  
and then other dishes according to their cleanliness, washing `  
the cooking utensils last. After drying all the dishes, wash , V  
the dish towels and cloths, rinse well, hang straight and then e  
d1‘y in the Sun if possible. N N Ni

 5   12 Ifmitueky Elrfensiovz (/'iirctular N0. 1.90
 
l;t_¤‘  ] ee
lf ly    '  
ga; \ V C
".Ii*.l  '
g.,_~.i  N * ’ ~
ij-it A _,·;$4‘ 
  ii g:{$)_ &$ 1'(
  i A ’ ‘ ;¢!®&@ bl
all t , Qi O0 ‘ “ r·
» e   ·#@l.1»f· 6 W
e. a; amok-—ip@ , y ‘
Tx @; ~•¤@§;;g,'g_ .-.._   ,.    var i
l :1
_ il
t · . 1s·RU1·rs  
tai,  ,
3- {  A, Fresh Frmts C
. .1 _
    Ripe fruits only should be eaten raw. All fresh fruits I
 L_ . V should be washed well before serving. Such soft fruits as
  ._· l berries are best washed by being placed in a sieve and running - i
g‘j~:j y water gently over them, 1
l   l l
t_.;»_·§ i Apples mid pears usually are served whole and each person
  ` . . . . . , .
- ·   ’ is provided with a knife for quartering. \Vhen served whole V
lg ;,;gl they may be arranged attractively in one large bowl. Apples l
Qfsil — ` and pears when peeled or cut darken when exposed to air
  i l for any length of time. This ean be prevented to a great extent
  b ‘ dro 1 >in<»· the >ieces in cold water. Addition of salt to the
y,.-,. 5 ll s 1
lf; · water is still more effective. Acid fruit juices, as lemon, used
{_   on fruits for salad are both effective for preventing discolora-
l.   tion and for the addition of flavor.
  Berries of most any kind ma_v be used for breakfast. Unless
  i · the berries are rather hard the sugar should be added just
g _`i_  il . before serving or they will become soft and mushy,
P ari
 §%  _ Oranges may be eut in halves erosswise to be eaten with 3
EQ 4·-·· fg spoon. They may also be served in sections or slieed. Chilled
  orange juice may be served in glasses.
. yl 
·i‘=%~;  . . . .
  Grupjruzt lllkly be served in halves eut erosswise and each
R.? ·? . . . .
  section cut around with a sharp knife. The seeds should be
  removed and the tough center out out. If they are to be eateh
  l with siwar this usuallv is added before serving so that it 1h=U`
§:__;e rw v . ra:
  dissolve in the juiee. Many prefer to eat grapefruit with Sah
  instead of sugar or without either.
  ‘l  .
l

 1
e _  
p 4-H Food Manual 13 V , 4 ‘ l  
Guapes are served on the stem. If they are served in a T `   l  
central dish, they should be cut in bunches of convenient size .   ~i  
for serving. __ ·  _  
Melons. If they a1·e small, may be cut in halves and seeds i, ‘ A T I  
removed. Larger melons may be served in sections. They should h · ·      
be cold. Q ‘ t y _  
i i i ' _ T   f
B. Cooked Fresh Fruits · _ _ , y  
Cooking softens the skin and fiber of fruits and develops _· A ;   .      
new and pleasant flavors. lt also makes it possible to keep the ` . `- . . _  
fruit a longer time. Apples, peaches and pears should be washed, J   A .  
out in pieces, pared and cored or stoned before being stewed. ·   l  
its Berries need only to be washed and sorted. .   ° V   h · i .:.i    
as To cook fruits, add enough water to keep them from scorch-» , V, ·   `_  
ng - ing, cook gently until tender and sweeten to taste. By this i » ,"»    
method the natural tlavor but not the shape of the fruit is re- _' · T " l  
0,, tained. To retain the shape of the fruit cook in a syrup. The ’ , _ A n ` `  
HG proportion of sugar and water used in the syrup depends on the . I 3  
les acidity of the fruit. For most well-ripened fruits two parts _ 4  
li,. Water to one part sugar gives a mildly sweetened product, · ` ,  
nt i .  
he APPLE SAUCE ~  
fd One pound apples, one-half cup sugar. XVash apples, pare,   V   t  
`“‘ core and cut them into quarters. Cover the pieces with water  
and cook them until they begin to break, then add the sugar and ` ’ It '  
tss boil one minute longer. If the apples are sour more sugar may ~ , ‘  
ist be required. The sauce 1nay be put through a sieve or left in ,  
separate pieces. Serve hot or cold. A V  
3 `Variatimzs. A slice of lemon, two or tln·ee cloves, or a ?p  
Cd quarter of a teaspoon of cinnamon or ginger, may be cooked with · ‘·  
the apples. ` `  
Ch BAKED APPLES `· il I  
I Select apples of uniform size. KVasli, core and place in a _  
H, baking pan. Fill the centers of the apples with sugar, pour  
ll`, enough water around them to cover the bottom of the pan, and I , *!
bake in a moderate oven from 20 to 230 minutes or until soft. M  
‘ I
, ~ l" ‘r'» i
I  
 

   i 14 Kentucky Extension Circtclar N0. 190
  Ai _   Baste every 10 minutes with the syrup. Serve hot or cold, with
  O1' without Sl.`lg`Ei·I` Zlld C1‘(;‘E1lll.
    Variations. Brown sugar may be used. Spice may be added
  to the sugar. The centers of the apples may be filled with raisins, .
?·   prunes, figs or chopped nuts. A little butter may be used.
; .t
  V BAKED BANANAS
    i 4 bananas 1% tb. sugar
j i gi % tb. butter Lemon juiee
ii
[ p "  Peel the bananas and scrape off the "strings." Cut in halves
   “ lengthwise and place them in a nan with the cut surface up. Put l
iu  i I
F ii dots of butter over the bananas, sprinkle them with sugar and l
er   pour lemon juice over them. Bake them in a moderate oven
    j . until the sugar has browned slightly.
li ll ` ~
  j i C. Cooked Dried Fruits
  j T i Wash thoroughly before using. They may or may not be
-   if  ' soaked in cold water before cooking. Soaking shortens the cook-
gf,  j ing period, gives a richer juice and helps to restore original shape
  ~ T and size of the fruit.
    Allow from two to four times as much water as fruit, ac-
  · eording to kind. If soaked, cook afterwards in the same water.
i Y .h,V_ · Cook very slowly. The perfect product is plump and free from
  wrinkles. Sugar may be added, but most dried fruits contain
L   sufficient sugar. Lemon juice may be added to bring out the
 Q3  flavor of the fruit.
FLY` .
  . S
  ....  
 
res 
B22  {
T 
 
  Fi .
‘ a

 ¥ ‘  
4-H Food Mamtat 15 , y '    
h · C `   * if  
. mw , V . · » tri
"""""'__`— * ‘   . f l  _»Q i
Bmvaaaems . ‘   ·’ ,  
S Water is the most important of all beverages. It is needed i _ i— 'I —. y _ ` Wai
1; by the body every day and in large amounts for the following I _. `V  
1 purposes: _ if i  
U 1. As an aid in the digestion of food. ·   _ `d‘_ y `_  "‘'v  
2. To help carry digested food into the blood. i , ·y j`i    
` 3. To regulate the consistency of the blood. ` f ·` '    
4. To keep the body the right temperature by evaporation. ,i i T   i _ i  
e 5. As a means of carrying off waste matter. ·v _ .   i  
- 6. To form part of the composition of the body tissues. l 1 _ i  
3 Some water is furnished to the body from the foods eaten. , .  
In addition to this every person should drink from five to eight .` i  
. glasses of water a day. l .  
. ` @27*
i Milk is classified as a beverage because it contains such a . A l  
1 large proportion of water. It is also one of our most important `· · "  
_ foods. It supplies calcium to build bones and teeth; vitamin A, . ' _  
J a necessary material for growth and health; protein for muscle ·` y  
building; and sugar and fat for energy. Every child over two ‘  
should have a quart of milk a day to provide for growth and for - i  
building bones and muscles. Some of this milk may be eaten . ,  
in soups, puddings, cereals, and in cocoa. Buttermilk may be A  
used in place of sweet milk if butter is served with the bread or Q ·  
vegetables. ` ‘ ` A  
Cocoa and Chocolate. Cocoa is manufactured from the _ '~  
ground cocoa bean a