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A Standard Dietary for An Orphanage

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A Standard Dietary for An Orphanage
Adele Solomons Jaffa
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AVliile fats of ditferent kinds are very valu- able food material, they are not all equally well digested. Those wliieh melt easily or which are ordinarily fluid are much more easily digested than the harder ones. Fat which gets hard on the plate or whenever it cools should not be eaten. Therefore it is vei-v neee. Ssarv to cut the fat — 25 — off mutton before stewing it, or to allow the stew to cool and remove the fat before it is served. A piece of boiled beef or corned beef which is very fat... should be pressed under a weight before serving in order to remove the fat which has settled between the fibers of the meat.
The most easily digested fats are cream and butter, bacon fat, then oil and chicken or lamb fat, then some softer beef fats.
Cream : The milk supply for the children of an orphanage should be handled in the following manner: The amount required for drinking purposes should be served as wJiole milk. That portion which is to be used for cocoa, milk pudding, general cooking or extra milk of older children should be allowed to stand long enough to have the top removed for cereal or for puddings.


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