53.42
68.
,84
10.
7
1.148.5
12
55.88
78.31
11.
8
1,276.8
MEN
Height
in In.
Weight
Surface in
Calories oi
■Food Units
in Pounds
Square Ft.
Proteids
Fats
Carbohydrates Total
61
131
15.92
197
591
1,182
1,970
62
133
16.06
200
600
1,200
2,000
63
136
16.27
204
612
1,224
2,040
64
140
16.55
210
630
1,260
2,100
63
143
16.76
215
645
1,290
2,150
66
147
17.06
221
663
1,326
2,210
67
152
17.40
228
684
1,368
2,280
68
157
17. 76
236
708
1,416
2.360
69
162
18.12
243
729
1,458
2,430
70
167
18.48
251
7.-J3
1.50G
2,510
71
173
18.91
260
780
1,560
2.600
72
179
19.34
269
807
1,614
2,690
73
185
19.89
278
834
1,668
2,780
74
192
20.33
288
864
1,728
2,880
75
200
20.88
300
900
1,800
3.000
WOMEN
Height
in In.
Weight
Surface in
Calories or Food Units
in Pounds
Square Ft.
Proteids
Fats
Carbohydrates Total
59
119
14.82
179
537
1,074
1,790
60
122
15.03
183
549
1,098
1,830
61
124
15 29
186
558
1,116
1,860
62
127
15.50
191
573
1,146
1,910
63
131
15.92
197
591
1,182
1,970
64
134
16.13
201
603
1,203
2.010
65
139
16.48
209
627
1.254
2,090
66
143
16.76
215
645
1,290
2,150
67
147
17.06
221
663
1,32G
2.210
68
151
17.34
227
681
1,362
2.270
69
loo
17.64
232
696
1.392
2.320
70
159
17.92
239
717
1,434
2,39(?
Note—
With active exercise ac
I increase of about 20 per
cent total
food units
may be needed.
NOVEMBER MENUS
2 "o
3 .*^
LESSONS IN COOKING
Part III
WASHING DISHES
Study to simplify the process of washing dishes as much
as possible and to do it so well that it will be enjoyable.
It is not the dish washing that is disagreeable, but the way
it is done. All the conveniences that will lessen labor should
be secured. While preparing a meal keep either a dishpan
full of hot water standing in the sink, or, better still, stop
the drain of the sink and fill with hot water. As the dishes
are used drop into the water and at any convenient moment
wash, dry and put away.
To stop up the sink use a flat rubber disk which is held
tightly over the drain by suction. These cost lo or 15 cents.
In lieu of this a cloth or dish laid tightly over the drain
will keep the water in for some time. Some of the more
modern drains are supplied with a shut-off.
Requisites for Dishwashing
1. Dishpan, draining pan, dish towels, dish cloth, dish
mop, a long-handled fiber brush, pot scraper, soap shaker,
roll of tissue paper, sink strainer and sink scraper.
2. Plenty of hot water, soap and a sand cleaner.
3. A short piece of hose or rubber tubing attached to
each faucet is a great convenience. The water can be
turned in any direction desired and when running it does
not splash or make much noise.
General Preliminaries
As the dishes are removed from the table quickly and
carefully wipe all those that require it with tissue paper,
instead of scraping. Instead of paper a crust of bread
may be used. Pile all dishes of a kind together. Wipe the
silver with paper and stand up in a tall pitcher with a broad
base and filled with water. Put to soak everything that
needs it, using cold water except for dishes which are
greasy or have had sugar cooked in them. All greasy dishes
should be thoroughly wiped out with paper.
Page 40
Presented as published in 1912. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
53.42
,84
1.148.5
55.88
78.31
1,276.8
MEN
Height in In.
Weight
Surface in
Calories oi
■Food Units
in Pounds
Square Ft.
Proteids
Fats
Carbohydrates Total
15.92
1,182
1,970
16.06
1,200
2,000
16.27
1,224
2,040
16.55
1,260
2,100
16.76
1,290
2,150
17.06
1,326
2,210
17.40
1,368
2,280
17. 76
1,416
2.360
18.12
1,458
2,430
18.48
7.33
1.50G
2,510
18.91
1,560
2.600
19.34
1,614
2,690
19.89
1,668
2,780
20.33
1,728
2,880
20.88
1,800
3.000
WOMEN
Height in In.
Weight
Surface in
Calories or Food Units
in Pounds
Square Ft.
Proteids
Fats
Carbohydrates Total
14.82
1,074
1,790
15.03
1,098
1,830
15 29
1,116
1,860
15.50
1,146
1,910
15.92
1,182
1,970
16.13
1,203
2.010
16.48
1.254
2,090
16.76
1,290
2,150
17.06
1,32G
2.210
17.34
1,362
2.270
loo
17.64
1.392
2.320
17.92
1,434
2,390
Note—
With active exercise ac
I increase of about 20 per
cent total
food units
may be needed.
2 "o
3 .*^
Part III
WASHING DISHES
Study to simplify the process of washing dishes as much as possible and to do it so well that it will be enjoyable. It is not the dish washing that is disagreeable, but the way it is done. All the conveniences that will lessen labor should be secured. While preparing a meal keep either a dishpan full of hot water standing in the sink, or, better still, stop the drain of the sink and fill with hot water. As the dishes are used drop into the water and at any convenient moment wash, dry and put away.
To stop up the sink use a flat rubber disk which is held tightly over the drain by suction. These cost lo or 15 cents. In lieu of this a cloth or dish laid tightly over the drain will keep the water in for some time. Some of the more modern drains are supplied with a shut-off.
Requisites for Dishwashing
1. Dishpan, draining pan, dish towels, dish cloth, dish mop, a long-handled fiber brush, pot scraper, soap shaker, roll of tissue paper, sink strainer and sink scraper.
2. Plenty of hot water, soap and a sand cleaner.
3. A short piece of hose or rubber tubing attached to each faucet is a great convenience. The water can be turned in any direction desired and when running it does not splash or make much noise.
General Preliminaries
As the dishes are removed from the table quickly and carefully wipe all those that require it with tissue paper, instead of scraping. Instead of paper a crust of bread may be used. Pile all dishes of a kind together. Wipe the silver with paper and stand up in a tall pitcher with a broad base and filled with water. Put to soak everything that needs it, using cold water except for dishes which are greasy or have had sugar cooked in them. All greasy dishes should be thoroughly wiped out with paper.