Domestic science (1914 text-book)

Wash and scrape the salsify and place it at once in water to which a few drops of vinegar have been added. This prevents its discoloration. Cut salsify in slices, cook in boiling salted water, covered; drain and add white sauce. Creamed Peas Cook peas in boiling water until tender, uncovered, adding salt just before the peas are done; drain; season with butter, salt, and pepper. Or, drain and to two cups of peas add three-fourths cup white sauce number 2. Canned peas may be drained, rinsed, and reheated in the sauce. Creamed Turnips These may be washed, pared, cut into slices or cubes, cooked in boiling salted water, drained, and served with white sauce. Creamed Carrots These should be scraped, cut into strips, slices or cubes, and cooked in boiling salted water till tender, drained, and served with white sauce. Creamed Potato Reheat two cups of cold boiled potato, cut into dice, in one cup of white sauce. Digitized by Google Lesson IX Stuffed Tomato Materials used: Medium-sized, ripe, firm tomato small slice of stale bread dash of pepper Utensils needed: Bowl § tp butter J tpsalt kneading board granite pie tin omelet pan small plate fork Fig. 21.— Stuffed Tomato paring knife case knife teaspoon rolling-pin Work to be done: 1. Wash the tomato in clean cold water, wipe, and cut oflF a slice from the stem end. Dig out the seeds with a spoon, leaving the core and the partitions. (Be careful not to let the tomato stand on a tin dish, for the acid of the tomato when it comes in contact with the tin forms a poison.) 2. Put the slice of bread on the kneading-board and pound and roll it until it is thoroughly crumbled. 3. Melt the butter in the omelet pan, but do not brown or bum it. 4. While the butter is still in the pan, add the bread crumbs. 5. Add the pepper and salt and mix the four things thoroughly. 6. Fill the spaces in the tomato with these seasoned crumbs, using a teaspoon. Rolling Bread Crumbs Digitized by Google 7. Put the slice back on the top, place the tomato in the granite pie tin, and bake in a moderate oven 15 or 20 minutes. Principles: Like all other vegetables, tomatoes contain cellulose. They also contain a great deal of water — so much, in fact, that they can be cooked in their own juice, which will moisten the bread crumbs. Tomatoes are a heat and energy-giving food, while, on the other hand, bread is a tissue-building food, hence, the two together have a greater food value than either alone would have. Fig. 23.— a Table Set Without Service Plates Serving: Heat the small plate, slip the tomato when done onto it, garnish with parsley, and serve hot. This is appropriate for dinner or luncheon. Eat with a fork. Table manners: Do not open the mouth to receive food until the food reaches the mouth. Setting the table: Napkins are folded in quarters and placed on the table parallel with the edge of the table and on a line with the service plate, the free edges being to the right and to the edge of the table. (See Figure 13.) Digitized by Google The napkin should be placed at the left of the forks, if they are at the left, and at the left of the plate if the forks are at the right. If no service plate is used, the napkin should be where the plate is ordinarily placed. (See Figure 23.) Cleaning up: 1. Be sure to use plenty of hot soapy water for washing the greasy dishes, such as the omelet pan in which the butter was melted. 2. Scour all discolored dishes and utensils, and put everything away carefully. 3. Leave the dish towels and washer sweet and clean. What has been learned:* 1. Adding bread to the tomato gives it greater food value. 2. Tomatoes contain an acid which forms a poison when in contact with tin. Lesson X Scalloped Tomato Materials used: