Analyze the difference in taste of a baked and a boiled potato. To what is the sweet taste of a baked potato due (see Experiment 26)? Explain fully why baked potatoes are more easily digested than boiled potatoes (see Experiment 26 and Solution and Digestion).
Which contains more nutriment,--baked potatoes or boiled potatoes? Explain (see Comparison of Vegetables Cooked with and without the Skins, and in Water or in Steam).
What is the purpose of breaking the skins of potatoes at once after baking? Why are baked potatoes served in an uncovered dish? What could be used to cover them?
RELATED WORK
LESSON XXX
DINING ROOM SERVICE [Footnote 35: NOTE.--See Suggestions for Teaching, Appendix.]
BASIC PRINCIPLES.--Practically all rules for laying the table and all methods of serving have been formulated to bring about neatness, convenience, and order. The standard of living, [Footnote 36: NOTE.--See Suggestions for Teaching, Appendix.] the occasion, the size of the dining room, the number of guests, and the attendants, all have to be taken into consideration in dining room service. Therefore the method of serving must be governed by conditions. It is possible here to give only general suggestions.
THE TABLE
TABLE LINEN.--Table padding, or a silence cloth, should first be placed on the table, then the table-cloth should be laid straight and smooth.
[Illustration: FIGURE 33.--TABLE LAID FOR AN INFORMAL LUNCHEON Note the position of the silver, napkins, bread-and-butter plates, and tumblers. Also note that a low bowl of flowers is used as a centerpiece.]
Napkins should be folded simply and laid at the left of the plate. A dinner napkin is folded four times, a luncheon napkin is folded twice to form a square, or three times to form either a triangle or an oblong.
If desired, the table-cloth may be omitted for breakfast or luncheon. Doilies with pads underneath them, lunch or breakfast cloths, or table runners (see Figure 33) may be used instead of the table-cloth. The two latter coverings are especially practical, since they are more quickly laundered than table-cloths. Their initial cost is also usually less than that of a table-cloth.
Doilies may be placed on the serving tray. They are also often used on plates containing crackers, bread, and cakes. Baked potatoes, corn, and hot breads may be served in a folded napkin.
CHINA AND GLASSWARE.--The term "cover" means the space, with its china, silver, and glassware, allowed for each guest. At least twenty-two inches of space should be allowed for a cover (see Figure 33).
The quantity of china on the table depends upon the occasion and the style of serving. In any form of service, the first course, if cold, may be placed on the table before the guests are seated. If the first course is a hot food, it is always placed on the table after the guests are seated. For informal occasions, and sometimes for formal occasions, the bread-and- butter plate is used. It is placed beyond the tines of the fork. Glasses are placed beyond the tip of the knife. A sugar bowl and cream pitcher, salts, peppers, etc., may also be placed on the table. A salt and a pepper shaker should be placed so as to be accessible to each two covers. Dishes containing olives or nuts are sometimes placed on the table before the guests are seated.
For breakfast, the coffeepot, hot-water pitcher, milk and cream pitchers, spoon tray, and cups and saucers may be placed so as to form a semicircle about the hostess's place. The coffeepot should be placed at the right, and the cups and saucers at the left. If tiles or stands for the coffeepot and hot-water pitcher are used, they should also be a part of the table service. A large tray may be used to hold all of the coffee service.
If the serving is to be done without a maid, it is advisable to place all the china, glass, and silver to be used for the meal either on the table or on the serving table.
SILVER.--Convenience and order have determined the customary way of placing the silver at each cover.