If there should be no maid to wait upon the table, this meal could be easily served by members of the family. In that case the bread plate and the butter dish would be upon the table instead of on the serving table. In the second course the hot plates would be placed in a pile in front of the host and when filled would be passed to those at the table. The slaw should be placed on the table and served on the plates by some member of the family. The dessert course could either be dished in the individual dishes and placed on the serving table before luncheon was served or it could be served on the table the same as the meat course. TABLE SETTING AND SERVING 117 One member of the family could easily carry out the soiled dishes and bring in the next course, then quietly take her place at the table again. This would be excellent training for both girls and boys. JNUTES ON LABOEATOliY WORK. 118 FOOD AND COOKERY QUESTIONS AND SUGGESTIONS. Plan a breakfast, lunch and dinner for one day. Make a list of the dishes and silver needed for each. Draw a diagram of a single cover for each, showing the arrangement of the silver and dishes. Send for dealers ' catalogs of table silver and dishes. Paste cuts of the more attractive styles in your book with comments on their good and bad points. TABLE SETTING AND SERVING 119 120 FOOD AND COOKERY HOME WORK. If possible, serve at home (1) a meal as you would if you were the hired waitress, (2) as you would if there were no maid to wait upon the table, (3) a meal where you act as hostess, pouring the coffee and serving the dessert. Comment in your note book on the results of your experi- ence. TABLE SETTING AND SERVING 121 READING NOTES. Suggested Topic: Early Table Customs. References: Good Cheer, Hackwood. Book of Days, Chambers. Lessons in the Proper Feeding of the Family, Winifred S. Gibbs. 122 FOOD AND COOKERY EXERCISE VIII. EGGS. Tlie common domestic lien's eggs are probably the most widely used form of animal food. The eggs of ducks, geese, guinea fowls, turkeys, some wild birds and even the eggs of the ostrich are used to some extent as food. We also find that turtle's eggs and the eggs of some kinds of fish are considered delicacies by a great many people. Hen's eggs are, however, most commonly used the world over. The egg industry in the United States is extensive and is increasing in importance. In the last half of the year 1903, we exported 404,600 dozen eggs valued at $102,000. EMBRYO / / V ^ \ ^ ^ AIR.SRACE- _ '' _'_ SHELL MEMBRANE X0RP5 OF TISSUE TO SUPPORT YOLK DIAGRAM SHOWING STRUCTURE OF EGG. (Redrawn from Wilson's Domestic Science in Elementary Schools.) EGGS 123 Structure. The outer covering of the egg, the shell, is of course for protection. It is very brittle and if examined under the micro- scope will be found to be quite porous. Because of these two facts it is provided with a very tough lining membrane which helps to keep water in the egg from evaporating and also pre- vents the loss of the contents of the egg should the shell be slightly cracked. The white of the egg consists of a thick portion surrounded by a thin, watery portion. The yolk is enveloped in a very thin membrane and is kept in position in the center by two spiral shaped strings of tissue. On the yolk will be found a small, round, light colored spot. This spot is the embyro or germ from which the little chick is to develop. Just as starch is stored in the seed to nourish the little plant when it first begins to grow, so are the yolk and white of the egg placed there to supply the chick with nourishment until it is ready to leave the shell. Composition. Since the contents of the egg is to furnish the only nourish- ment the chicken receives until it is fully developed and ready to hatch, the egg must contain all the food elements necessary to sustain life.

AI-modernized reading of the original text

If there should be no maid to wait upon the table, this meal could be easily served by members of the family. In that case the bread plate and the butter dish would be upon the table instead of on the serving table. In the second course the hot plates would be placed in a pile in front of the host and when filled would be passed to those at the table. The slaw should be placed on the table and served on the plates by some member of the family. The dessert course could either be dished in the individual dishes and placed on the serving table before luncheon was served or it could be served on the table the same as the meat course. One member of the family could easily carry out the soiled dishes and bring in the next course, then quietly take her place at the table again. This would be excellent training for both girls and boys. NOTES ON LABORATORY WORK. Plan a breakfast, lunch and dinner for one day. Make a list of the dishes and silver needed for each. Draw a diagram of a single cover for each, showing the arrangement of the silver and dishes. Send for dealers ' catalogs of table silver and dishes. Paste cuts of the more attractive styles in your book with comments on their good and bad points. If possible, serve at home (1) a meal as you would if you were the hired waitress, (2) as you would if there were no maid to wait upon the table, (3) a meal where you act as hostess, pouring the coffee and serving the dessert. Comment in your note book on the results of your experience. Suggested Topic: Early Table Customs. References: Good Cheer, Hackwood. Book of Days, Chambers. Lessons in the Proper Feeding of the Family, Winifred S. Gibbs. EXERCISE VIII. Tlie common domestic lien's eggs are probably the most widely used form of animal food. The eggs of ducks, geese, guinea fowls, turkeys, some wild birds and even the eggs of the ostrich are used to some extent as food. We also find that turtle's eggs and the eggs of some kinds of fish are considered delicacies by a great many people. Hen's eggs are, however, most commonly used the world over. The egg industry in the United States is extensive and is increasing in importance. In the last half of the year 1903, we exported 404,600 dozen eggs valued at $102,000. EMBRYO / / V ^ \ ^ ^ AIR.SRACE- _ '' _'_ SHELL MEMBRANE X0RP5 OF TISSUE TO SUPPORT YOLK DIAGRAM SHOWING STRUCTURE OF EGG. (Redrawn from Wilson's Domestic Science in Elementary Schools.) Structure. The outer covering of the egg, the shell, is of course for protection. It is very brittle and if examined under the microscope will be found to be quite porous. Because of these two facts it is provided with a very tough lining membrane which helps to keep water in the egg from evaporating and also prevents the loss of the contents of the egg should the shell be slightly cracked. The white of the egg consists of a thick portion surrounded by a thin, watery portion. The yolk is enveloped in a very thin membrane and is kept in position in the center by two spiral shaped strings of tissue. On the yolk will be found a small, round, light colored spot. This spot is the embyro or germ from which the little chick is to develop. Just as starch is stored in the seed to nourish the little plant when it first begins to grow, so are the yolk and white of the egg placed there to supply the chick with nourishment until it is ready to leave the shell. Composition. Since the contents of the egg is to furnish the only nourishment the chicken receives until it is fully developed and ready to hatch, the egg must contain all the food elements necessary to sustain life.

Student's manual in household arts