5. Brush walls with wall brush or bag slipped over broom.
6. Wipe plate rail, tops of doors and window casings.
7. Push dining table to one side of the room, dampen the
broom in a solution of borax and water and sweep rug. To keep
dust from flying, sweep with short strokes and do not lift broom
at the end of each stroke. If center rug is small and easily
handled it can be more satisfactorily cleaned out of doors by
beating it on the wrong side and then sweeping both sides.
8. Sweep floor with broom and wipe with a clean mop or
bag on broom.
9. Wash windows and mirrors with warm water and am-
monia. Wipe with soft cloth and polish with soft paper.
10. Remove covers from table and sideboard, take out
of doors, shake out the dust, fold and put away.
11. Dust furniture and woodwork with soft cloth.
12. Put out fresh linens, wash and put in place any pieces
of china or glass used on the plate rail or sideboard. Avoid
an array of glass or china in either' place. It is better taste
to have the pieces displayed few in number and simple in ar-
rangement.
13. Bring in chairs, set furniture in order,- close windows
and adjust shades.
THE DINING ROOM 103
NOTES ON LABORATORY WORK.
VVliy is it necessary to be so careful about raising a dust?
What objections are there to sideboard and plate rail cov
ercd with china and cut glass?
104 POOD AND COOKERY
QUESTIONS AND SUGGESTIONS.
1. Mix 2 T. gelatine with 1 C. cold water✪ Gelatine Experiment. Dissolve over
hot water and pour into two saucers. Cover tightly and put into
the oven and bake for one hour to kill any bacteria or molds that
may be on the gelatine. Remove from oven and set into ice box
to harden. When cold put on table in dining room or kitchen.
Remove the cover from one saucer and leave the other tightly
covered. Sweep the dining room without anj"^ care in regard to
dust. Put the two saucers aside for forty-eight hours. See
which has the greatest crop of mold and bacteria at the end of
that time.
Whence did the bacteria and mold come?
THE DINING ROOM 105
PICTURES OF GOOD DINING ROOM FURNITURE.
106 FOOD AND COOKERY
READING NOTES.
References :
Shelter and Clothing, Kinne and Cooley.
THE DINING ROOM
HOME WORK.
107
Date. Room Cleaned. Length of Time. Materials Used. Remarks.
108 FOOD AND COOKERY
EXERCISE VII.
TABLE SETTING AND SERVING.
Neatness, order, cleanliness and consideration for others arc
tlie principles that should underly all rules for table service.
Even the humblest room with the cheapest of table furnishings
will seem attractive if everything is neat and clean and the
orderly placing of the utensils and furniture shows that thought
and care have been given to their arrangement. It is not neces-
sary to know the latest fad in table etiquette. When at a loss
as to the correct thing to do, do that which will be the most
convenient and pleasing to your guests. For example — the
knives and spoons are placed at the right of the plate because
they are used in the right hand — the soup plate is placed on a
service plate so that it may be more easily handled — the water
iiass is filled only three-fourths full so that the water will not
spill if the table is accidentally jarred, etc.
Laying the Table.
1. The table should first be covered with a silence cloth
made of table felt or a heavy, white cotton blanket or a quilted
pad made of two thicknesses of unbleached muslin between which
is a layer of sheet wadding. This cloth, as its name implies, is
to lessen the noise made in placing the dishes on the table, also,
to make the tablecloth lie more smoothly and to keep the hot
dishes from marring the table. The cloth should be turned under
the edge of the table at the corners and securely fastened with
safety pins to keep it from slipping when the tablecloth is put on.
Page 20 · 1 recipe record on this page
Presented as published in 1915. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
5. Brush walls with wall brush or bag slipped over broom.
6. Wipe plate rail, tops of doors and window casings.
7. Push dining table to one side of the room, dampen the broom in a solution of borax and water and sweep rug. To keep dust from flying, sweep with short strokes and do not lift broom at the end of each stroke. If center rug is small and easily handled it can be more satisfactorily cleaned out of doors by beating it on the wrong side and then sweeping both sides.
8. Sweep floor with broom and wipe with a clean mop or bag on broom.
9. Wash windows and mirrors with warm water and ammonia. Wipe with soft cloth and polish with soft paper.
10. Remove covers from table and sideboard, take out of doors, shake out the dust, fold and put away.
11. Dust furniture and woodwork with soft cloth.
12. Put out fresh linens, wash and put in place any pieces of china or glass used on the plate rail or sideboard. Avoid an array of glass or china in either place. It is better taste to have the pieces displayed few in number and simple in arrangement.
13. Bring in chairs, set furniture in order,- close windows and adjust shades.
VVliy is it necessary to be so careful about raising a dust? What objections are there to sideboard and plate rail cov ercd with china and cut glass?
1. Mix 2 T. gelatine with 1 C. cold water. Dissolve over hot water and pour into two saucers. Cover tightly and put into the oven and bake for one hour to kill any bacteria or molds that may be on the gelatine. Remove from oven and set into ice box to harden. When cold put on table in dining room or kitchen. Remove the cover from one saucer and leave the other tightly covered. Sweep the dining room without any care in regard to dust. Put the two saucers aside for forty-eight hours. See which has the greatest crop of mold and bacteria at the end of that time.
Whence did the bacteria and mold come?
PICTURES OF GOOD DINING ROOM FURNITURE.
References :
Shelter and Clothing, Kinne and Cooley.
Date. Room Cleaned. Length of Time. Materials Used. Remarks.
EXERCISE VII.
Neatness, order, cleanliness and consideration for others arc tlie principles that should underly all rules for table service. Even the humblest room with the cheapest of table furnishings will seem attractive if everything is neat and clean and the orderly placing of the utensils and furniture shows that thought and care have been given to their arrangement. It is not necessary to know the latest fad in table etiquette. When at a loss as to the correct thing to do, do that which will be the most convenient and pleasing to your guests. For example — the knives and spoons are placed at the right of the plate because they are used in the right hand — the soup plate is placed on a service plate so that it may be more easily handled — the water iiass is filled only three-fourths full so that the water will not spill if the table is accidentally jarred, etc.
Laying the Table.
1. The table should first be covered with a silence cloth made of table felt or a heavy, white cotton blanket or a quilted pad made of two thicknesses of unbleached muslin between which is a layer of sheet wadding. This cloth, as its name implies, is to lessen the noise made in placing the dishes on the table, also, to make the tablecloth lie more smoothly and to keep the hot dishes from marring the table. The cloth should be turned under the edge of the table at the corners and securely fastened with safety pins to keep it from slipping when the tablecloth is put on.
Records on this page
Gelatine Experiment