(1) To prepare salads which are both pleasing in appearance and tasty. (Make sure that they are properly seasoned.)
(2) To vary either the materials used in salad-making or the method of serving and preparing the same salad materials.
(3) If the vegetable is cooked, to prepare it in such a way that no nutriment is lost.
(4) To compare the quantity of milk used by each member of the family with the quantities suggested at the top of.
DIVISION EIGHT
FLAVORING MATERIALS: FOOD ADJUNCTS
LESSON LXXXVIII
FOOD ADJUNCTS—DISHES CONTAINING FOOD ADJUNCTS
FOOD ADJUNCTS.—Besides the foodstuffs there are edible substances called food adjuncts. These cannot be termed foods, as they do not perform the functions of such, but they give flavor to them and they may excite the secretion of the digestive juices, and thus aid in the digestion of real foods. For the most part, food adjuncts are contained in these classes of materials,—condiments, flavoring extracts, and beverages.
Condiments.—Seasoning materials and spices are called condiments. They are used with foods to give the latter a pleasing flavor. But condiments should be eaten in moderation. They are often used to cover up the flavor of inferior or poorly prepared foods and they are often used to excess in sauces. Highly seasoned sauces should be served only with foods that are insipid in taste, but valuable for their nutritive properties. Good foods, well cooked, have a flavor which needs little change. We should train ourselves to enjoy the natural flavor of foods, so that there is no craving for condiments.