For a family meal, the table may be crumbed as follows: Let the hostess use the crumb tray while seated at her place, and then let her pass it on so that each member of the family may in turn remove the crumbs from his own cover. It is perfectly proper to omit crumbing when guests are present and where there is no maid.
The host and the other members of the family can do much to add to the pleasure of a meal by introducing an interesting topic of conversation that will occupy the attention of the guests during the absence of the hostess. If the hostess is sole entertainer, she would do well to start an absorbing subject of conversation just before leaving the dining room.
QUESTIONS
Why is it desirable to use doilies on plates containing crackers, bread, and cakes?
Why should baked potatoes, corn, and hot breads be served on a folded napkin?
Why should the coffeepot be placed at the right of the hostess's cover and the cups and saucers at the left of her cover?
In laying the table, why should the knives, spoons, and the forks that are to be used without knives be placed at the right of the plates? Why should the forks that are to be used with knives be placed at the left of the plates?
In serving, why should dishes which admit of choice be passed to the left of a guest? Why should dishes which do not admit of choice be placed at the right?
Why should this order of clearing the table at the end of a course be followed: first, the soiled dishes, then the food, then the clean dishes, and finally the crumbs?
Why should all dishes belonging to a particular course be removed at the end of the course?
Why is a brush not desirable for crumbing the table?
Why are finger bowls used after the fruit course of breakfast and at the end of luncheon or dinner?
Make a list of the linen, silver, glass, and china needed for the dining and serving tables, when serving the menu given below. Give method of serving each course, using the English style.
Cream of Tomato Soup--Soup Sticks Veal Cutlets Rice Rolls--Butter Cucumber Salad Wafers Snow Pudding, Custard Sauce Cakes--Coffee
LESSON XXXI
COOKING AND SERVING BREAKFAST
Cook and serve a breakfast.
If the lesson period is limited to 90 minutes, it is advisable to plan only a simple meal. The following menu is suggested:
Seasonable Fruit,--fresh or cooked French Toast with Sirup Milk
Determine the number of persons each recipe for the foods above will serve. It may be necessary to prepare only a portion of a given recipe or more food than the quantity stated in the recipe. The pupil should become accustomed to dividing or multiplying the quantities given in recipes.
Commence your work at such a time that the food will be in proper condition--hot or cold--at the time set for serving the breakfast.
Follow the English or family style of serving.
Serve the breakfast with or without a maid (see previous lesson).
LESSON XXXII
REVIEW: MEAL COOKING
MENU
Seasonable Fruit Sauce Breakfast Cereal Coffee
See Review, for suggestions regarding the preparation of the lesson.
LESSON XXXIII
HOME PROJECTS [Footnote 37: See Lesson IX]
SUGGESTIONS FOR HOME WORK.--If cooked cereals are desired for breakfast at your home, prepare breakfast cereals in the evening for the following morning.
Make a dessert for the evening meal at least three times a week.
SUGGESTED AIMS:
(1) To cook the cereal a sufficient length of time to produce a sweet flavor and make it tender, to evaporate the moisture sufficiently so that mastication will be necessary, to allow no scum to form on top.
(2) To select a variety of desserts so that a different one may be served each time.
DIVISION FIVE
ENERGY-GIVING OR FUEL FOODS,--RICH IN FATS AND OILS
LESSON XXXIV
FAT AS A FRYING MEDIUM
COMPARISON OF FATS AND CARBOHYDRATES.--Fat is a foodstuff. Fat and oil [Footnote 38: Fat and oil are very similar, oil being fat that is liquid at ordinary temperature.] form another great class of energy-giving or fuel foods.