Domestic science (1914 text-book)

This method of making white sauce is much used in making soups and gravies. White sauces make it possible for the housewife to warm over and serve in a palatable form cold cooked vegetables and some meats, such as chicken and veal, which would otherwise be wasted. Table manners: Rule: Whenused to carry to the mouth meat or other food which must first be cut, the fork should be held in the left hand. When used for other food, it should be held in the right hand. Fig. 20. Setting the table : The teaspoons are the next silver to Fig. 20. — Eating Salad, Fork in Right Hand place on the table. Digitized by Google No set rule can be given for their placing, as usage differs in different places and at different times. When both knives and forks are used and tea or coffee is served with the main course, the teaspoons, as many as are needed, maybe placed in front of the service plate, handles to the right and arranged symmetrically with the one to be used last next to the plate; or they may be placed at the right of the knives; in either case the soup spoon should always be at the right of the knives. If only forks are used, these may be placed at the right of the plate and the spoons to the right of them, the one to be used first being at the extreme right. If the coffee is not served until the dessert is brought in, some hostesses do not place any teaspoons on the table at the beginning, as there will be, in most cases, no use for them. If there be need for any, they are placed at the right of the knives, the one to be used first being farthest to the right. What has been learned: Grains of flour may be separated as well by mixing with a liquid as by mixing with butter. White sauces enable the housewife to save left-over cooked vegetables, and are thus economical. Recipes Brussels Sprouts in Whtte Sauce Pick over, remove wilted leaves, and soak brussels sprouts for a while in ice-cold water to restore crispness. Cook in boiling, salted water, covered, till they are tender. Drain, and to each pint add one cup of thin white sauce. Cabbage in White Sauce Cut cabbage into small pieces, boil it in salted water till tender, drain and heat in white sauce number 1. Or, place the boiled cabbage in a dish, cover with white sauce, lift the cabbage with a fork so as to mix it thoroughly with the sauce, sprinkle with buttered bread crumbs, and bake till crumbs are brown. Creamed Cauliflower Remove the outer leaves from the stalk. Place the cauliflower, head down, in cold, slightly salted water for thirty minutes. (This will draw any insects that may be lurking in the head.) Break or cut into suit- Digitized by Google able pieces and cook cauliflower in boiling salted water, covered, till tender; drain, separate the little bunches and reheat in white sauce. Creamed Celery Wash and scrape celery and cut into inch pieces. Cook in boiling salted water, covered, till soft; drain, and to 2 cups of celery add 1 cup of thin white sauce. The outer stalks of celery are best used in this way. Creamed Onions Place onions in cold water and remove the skins while the onions are under water. (This prevents their hurting the eyes.) Drain, cover with boiling water, and let boil five minutes; drain, to remove some of the strong flavor, and again cover with boiling salted water; cook till tender and drain. The onions may be served plain with butter, salt, and pepper for seasoning, or they may be covered with white sauce. Or, cut the boiled onions in pieces, place in a baking dish, cover with white sauce, sprinkle with cracker crumbs, and bake till the crumbs are brown. To remove the odor from the hands after preparing raw onions, rub the hands with salt before washing them. Creamed Salsify