NOTE.—Forms A and B given on the following pages will be found convenient in recording the results of these calculations.
LESSON CXVII
PLANNING, COOKING, AND SERVING A DINNER
Plan a plain dinner. [Footnote 89: See footnote 72.] Use seasonable foods. Follow the suggestions given in Lesson CV. Plan the menu so that the cost of the materials used does not exceed 25 cents per person. Analyze the menu and see that it meets the requirements stated in Lesson CV.
Cook and serve the dinner. Follow the English or family style of serving.
Serve the meal without a maid.
[Illustration: FORM A: CALCULATION OF 100-CALORIE PORTIONS OF FOODS]
[Illustration: FORM B: CALCULATION OF FUEL VALUE OF RECIPES]