Although recent trends in American dining have elevated the ordinary macaroni and cheese to a lofty fine dining experience with add-ins like truffle, lobster, and expensive and (1) rare cheeses. For decades, the ubiquitous Kraft brand macaroni and cheese was not only a family dinner staple, but also a quick, convenient snack easy enough for nearly anyone to prepare. This signature dish made (2) its debut, along with many other markedly less-successful (3) products during the Great Depression when Americans suffered economic hardship and (4) there wasn’t much food around. Other less successful products and (5) recipes are also developed during the Great Depression. This inexpensive, grainy mixture of fine-ground cornmeal and powdered milk could be mixed with water to make a (6) gruel-like slurry; that was served at breakfast or mixed into ground meat and nut-butters to stretch more expensive products and make meals seem more filling. (7) Looking to fill the empty stomachs of the masses, scientists at Cornell developed a product called Milkorno. (8) After the stock market crash, and the windy, drought-filled years that led to the Dust Bowl, jobs, money, and food items were in short supply. Even when fresh dairy and produce was available, transient families (9) living in caravans and camps had no access to refrigeration or food preservation. Kraft ingeniously crafted a highly stable, non-perishable, powdered dairy product that took the place of milk and cheese. (10) (11) This filling dinner was shelf-stable, the dried ingredients could be reconstituted in one pan by just adding boiling water, and the box was easy to carry. It was the perfect food for the times. Mothers waxed creative with their recipes as well. Limited by the rationing of many staples (12) with sugar and produce, women turned to products like vinegar and crackers to replace typical pie ingredients like fresh fruits and berries. Austerity even hit the White House (13) which Eleanor Roosevelt used the naturally sweet dried prunes to concoct a dessert pudding that was served to visiting dignitaries. Kraft’s world-famous dinner in a box shines as the star of Depression Era food. Many of the other products and recipes understandably slipped into (14) not being known when the economy recovered and normal food items once again became widely available. (15)

Question

(11) This filling dinner was shelf-stable, the dried ingredients could be reconstituted in one pan by just adding boiling water, and the box
was easy to carry.

A NO CHANGE
B This filling dinner was shelf-stable, the box was easy to carry, and the dried ingredients could be reconstituted in one pan by just adding boiling water.
C The dried ingredients could be reconstituted in one pan by just adding boiling water, the box was easy to carry, and this filling dinner was shelf-stable,
D
The box was easy to carry for this filling dinner that was shelf-stable, and all the dried ingredients could be reconstituted by just adding boiling water
in one pan.

Answer 1

The best option for the sentence at (11) is:

B This filling dinner was shelf-stable, the box was easy to carry, and the dried ingredients could be reconstituted in one pan by just adding boiling water.

This choice maintains parallel structure and clarity, ensuring that the qualities of the dinner are presented in a clear and logical manner. The other options either disrupt the sentence flow or confuse the relationships between the elements.