Special utensils are sometimes provided for holding corn served on the cob.
[Illustration: FIGURE 38.--HOW TO HOLD THE SOUPSPOON.]
Fruits served whole are sometimes difficult to manage. When possible the hostess should prepare them before they are served. Oranges and grapefruit may be cut into halves or peeled and sliced; bananas may be peeled, scraped, and sliced. If fruits, such as apples, pears, and peaches, are served whole, they should first be cut into quarters, and each quarter should be pared separately and eaten. Peaches may be cut into halves and eaten with a spoon.
THE NAPKIN.--When the napkin is placed on the lap, it need not be spread entirely out, but may be left with one fold in it. A guest who is to be present at consecutive meals should fold his napkin after eating; if, however, he is dining in a hotel or restaurant, or if he is in a home for but one meal, the napkin should be laid on the table without folding.
QUIET EATING.--Quiet mastication without hurry and without noise is an obligation that we owe ourselves and our companions. It is well to refrain from talking during mastication. One cannot eat quietly unless the lips are kept closed while chewing.
LESSON XXXIX
COOKING AND SERVING BREAKFAST
Cook and serve a breakfast.
The following is a suggestive menu:
Breakfast Cereal with Dried Fruit Baked Fish Balls with White Sauce Toast--Butter Coffee
Follow the English or family style of serving. Serve the breakfast with or without a maid (see Lesson XXX).
LESSON XL
REVIEW: MEAL COOKING
MENU
Cooked Fruit,--fresh or dried Creamed Toast Coffee
See Review (Lesson XIV) for suggestions regarding the preparation of the lesson.
LESSON XLI
HOME PROJECTS [Footnote 43: See Lesson IX.]
SUGGESTIONS FOR HOME WORK.--Save all scraps of fat or bits of meat fats which are unfit for food. Try out the latter kind of fat. When you have 3 or more pounds of fat, make soap. When the soap is firm and ready for use, weigh it.
Prepare Fish Balls (either fried or baked), Rice Cutlets with Cheese Sauce, or some other fish or cheese dish which could be used as a substitute for meat.
SUGGESTED AIMS:
(1) To calculate the cost of the soap made at home. To calculate the cost of an equal weight of factory-made soap. To determine how much you have saved by making soap at your home.
(2) To determine the difference in cost between meat and meat-substitute sufficient to serve the family.
DIVISION SIX
ENERGY-GIVING AND BODY-BUILDING FOODS,--RICH IN PROTEIN
LESSON XLII
EGGS [Footnote 44: NOTE TO THE TEACHER.--If the egg lessons came in the mid-winter months, they may be omitted until the price of eggs is reasonable; or the "theory" concerning eggs and the experiment concerning the temperature of cooking protein-rich foods may be given, and the cooking of eggs take place later in the year.]
PROTEIN, A BODY-BUILDER AND REPAIRER.--An automobile requires not only fuels for its use but occasional repair. The body also needs not only fuel but building and repairing materials. The function of the fuel foods considered thus far is to give energy to the body. But there is another great class of foods, or foodstuffs--those included under the term protein--that not only give energy to the body but also build up or promote growth and repair it or support life. The process of building and repairing takes place in the body cells. Hence the body differs from an automobile in that it possesses the property of self-building and repairing.
The child must have protein food so that it can grow and live when growth is completed, the adult must have protein food so that it can live and maintain health. The slightest using of the body causes the wearing away of some of the tissues, hence the importance of food containing the foodstuff, protein.
Protein is a very broad term, including many different materials, having different properties. Some proteins will promote the growth of the body and support life, while others are growth promoting but not life supporting, while still others are only life supporting.