Oxford Democrat. [volume] (Paris, Me.) 1833-1933, 1913-04-01
Three Luncheons.

IA so6cfted. Address: Editor HOn1nAx1xS
CoLUHM. Oxford Democrat South Parn. IL
Three Luncheons.
Tho senior class of the Home Econom,
les Department OF the University Of
Maine has been doing some very Inter
esting work this past semester In con.
pection with serving luncheons. All
along the course they have been Instruct
ed with regard to food values and also
the cost of various products. This type
of work Is introduced a. sort OF sum-
mary of the three years previous train.
iug. It is designed to show what kind
of luncbeons Can be gotten up for Ger:
tain price. that are we'll balanced and
attractive. The experiments have to be
made with regard to the time OF getting
the luncheon, of serving It, and OF doing
the dishes. One hour preceding the
time for serving was allowed In the prep
aration of the materials; the dishes were
supposed to be done IN one hour and
half. During that one hour and half
the mattresses were also to be served.
This work Is all done on the second floor
of Winslow Hall; one OF the other class
rooms being used as a dining room In
such cases. The large tablet arm chairs
serve admirably for table, and with the
use of paper napkins present clean ap-
pearance.
The first opportunity that presented
itself was In November during the visit
of tho trustees of the University. This
luncheon was gotten up with the Idea Of
having 1t we'll balanced and most at
tractive to those served; no special at.
tention being given to the cost OF the
food. The menu was az follows: cream
Of Celery Soup, Toast Bars, Veal Tim,
bales, Braised Sweet Potatoes, Creamed
Brussels Sprouts, Rice Mullins, Spiced
Grapes, Banana Croquette Salad with
Waters, Fruit Baskets, and Coffee. The
Toast Bars were most attractive, being
cut in various shapes. The Brusseli
Sprouts as a creamed vegetable created
some comment because they were moi
familiar to all; there was also variety
of opinion as to the desirability Of hav
ing that vegetable reproduced on thu
family table. The appearance OF tn
plates when removed from the tabl'
warranted the young women in thinking
that the luncheon was at least very great
IL appreciated. The cost of this was no
accurately counted but 1t averaged abou
32c. per person. :.
The second luncheon was served Il
sixteen ladies'. 1t was served to ladie
only because Of Its low cost. being limit
ed to 6 cents apiece and with food o.
high az at the present time one know
that q sumptuous luncheon cannot b.
prepared for that price. The menu fol
lows: Bacon and Dreamed Peas In Crous
tades; Potato Roses; Whole Whea
Mullins; Rice Balls with Nutmeg Sauce
The Croustades AZ foundation TO
the bacon and peas were simply mad
from stale bread cut in box form ant
toasted. They added to the nutritiv,
value of the luncheon, made an attract
i've appearance and also filled . need Il
supplying extra bread stuffs. In thi
meal but one whole wheat muffin coul'
be given. The other servings were o.
moderate size and all present reporte.
being very we'll satisfied with their meal
The cost of this, figured out most care
fully down to mills came to exactl
.949, so that the price allowed covere'
the total expense.
Butterins and skim milk were used Il
the cooking Of mullins, cake and th
like. II one has to pay forty cents
pound for butter and can get butterin
or oleomargarine for twenty-five cents
where cost has to be considered to
large extent, the saving of fifteen cent
per pound on q food of equal nutritiv
value is not a small item. The sam
holds true regarding skinned milk. Il
this case We lose the fat of the milk blu
retain the tissue building properties,
su bstitution which may be allowe'
where the cost must be counted.
The last luncheon was to five men an
eleven women; ont Of that eleven wome
there were the four young women VIII
were serving the luncheon who bad t
have their midday meal at the college
Each cover, this time was to cost tel
cents, therefore making 1t possible t
serve q greater number Of things, ais
more expensive. The menu was Tomat
Soup, Toast Rings and Bars, Nut AN
Cheese Loaf, Potatoes on Half Shell
Mashed Turpip; Graham Biscuit, Choco
late Marshmallow Blancmange, COTE
and Cream. 1t was interesting to not
that the cost was exactly the same for
loaf made from q cheap cut OF meat
for one from nuts and cheese. Mea
substitutes are desirable In many re
spects adding much to the menu In wa
OF variety and pslatableness. Few Their
are who do not care for them, so . host
ess need entertain no fears as to tn ell
reception. The Potatoes on the Hal
She'll were attractive In form and YER
easily prepsred-being simply baked pc
tatoes, mashed and replaced In the bal
skin and Drowned again in the oven
Here as in the cheaper luncheon but on
biscuit was served. In both instance
butter was the fat used in spreading tn
biscuit. In the Chocolate Marshmallo,
Blancmange 1t was found that the add
ton of marshmallows to an ordinar
Chocolate Blancmange gave differen
flavor and an added niceness to the pud
ding.
The food value for this luncheon wa
carefully figured out and 1t was foun'
that 1O1l was the total number of Gallo
ries yielded one person partaking OF TIL
meal, and the total yield OF protein wa
1917 grams. Considering that 90 gram
of protein and $500 calories are sufficien
for q person in moderate exercise TO
each "a hours this luncheon was fairl
we'll balanced.
The young women who participate il
this group work learn many lesson
which conld neyer be obtained frOu
books. Briefly summarized these ar
some of the points: making money yielt
best food values; what thought must b
exercised to vary menus; how best t.
make attractive menus on limited means
time required for preparation of meals
sideration Of other people. Thes
tend to make an efficient home make
and community dweller.
A Cabaret Supper.
A cabaret supper Is now very popula
IL 40 70 oh