Medium-sized firm tomato 1 c stale bread crumbs J c boiling water J tb butter i c cold water salt and pepper✪ Scalloped Tomato Utensils needed: Baking dish (granite or rolling-pin case knife earthenware cup) spoon tablespoon bowl • pan omelet pan Work to be done: 1. Place the tomato in the pan and pour boiling water over it. Let it stand one minute. 2. Drain oflf the hot water and cover with cold water. 3. Remove the skin, which will now come off easily. (See Figure 24.) 4. Roll the bread cnunbs on the kneading-board. Digitized by Google 36 DOMESTIC SCIENCE Pig. 24. — Removing Skin from Tomato 5. Measure out J tb butter by packing the butter into the spoon, leveling oflf the top with the edge of a knife, then dividing it lengthwise into halves and dividing one-half into halves. 6. Melt the butter in the omelet pan, being care- ful not to let it burn. 7. Add the bread criunbs. 8. Cover the bottom of the baking dish with a layer of the bread crumbs. 9. Cut the tomato into slices a quarter-inch in thickness. 10. Place a slice of tomato on the bread crumbs in the dish. 11. Season with a little salt and pepper and dot with butter. 12. Place a layer of bread crumbs over the tomato, then another slice of tomato, and continue alternating the two, not forgetting to season each slice, until the dish is filled, with a layer of bread crumbs on top. 13. Bake in a moderate oven until the crumbs are browned. Principles: A scalloped vegetable, containing, as it does, bread, butter, and the vegetable, that is, tissue-building, heat-giving, and energy-producing food, possesses food value, hence is a good dish to form the main part of a luncheon. Serving: Scalloped tomatoes should be served hot in the dish in which they were baked. For a luncheon or dinner, they may be Fig. 25. — Scalloped Tomatoes in Individual Ramekins and in Baking Dish Digitized by Google VEGETABLES 37 baked in a baking dish or in individual ramekins. (See Figure 25.) They should be eaten with a fork. Table manners: Always eat or sip from the side of a spoon. Setting the table: If the dinner is a formal one, just before it is served a dinner- roll, bread-stick, or a piece of bread 2^ by 1^ inches is placed on the napkin, which is folded over once to cover it partially. When the number of forks makes the table look crowded, many hostesses lay the napkin on the service plate. Glasses for water should be set at the right and a little above the service plate or at the tip of the knife nearest the plate. Cleaning up: If the tomato sticks or is burned to the baking dish, remove it with sapolio. What has been learned: « 1. The skin of the tomato can be easily removed by the use of first, boiling water, and second, cold water. 2. The food value of a dish can be increased by combining foods furnishing different food principles. Lesson XI Squash Materials used: Squash, medium-sized i tp butter for Qach piece I c sugar for each piece salt and pepper✪ Squash Utensils needed: ^d'^^^iw Vegetable brush ^j^^^^^^^Bk spoon sharp knife ^Mfir^^ia ^^^^ steamer OT^^^^^H oven kettle liB JII. _J dessert plate case knife Fig. 26. — Steamer Work to be done: 1. Wash the squash well, using the vegetable brush. Digitized by Google 38 DOMESTIC SCIENCE 2. With a sharp knife, cut into halves lengthwise. 3. Place a large piece of wrapping paper on the desk or table. 4. Scoop out all the seeds and stringy substance with a spoon, place in the paper and empty into the garbage pail. 5. Cut the squash into pieces about 2| by 4 inches. 6. Put half the pieces into a moderately heated oven and bake until they can be pierced easily with a silver fork. 7. Place the remainder in a steamer. 8. Bring a quart of water to a boil in a kettle which the steamer fits over.

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Medium-sized firm tomato 1 c stale bread crumbs J c boiling water J tb butter i c cold water salt and pepper Utensils needed: Baking dish (granite or rolling-pin case knife earthenware cup) spoon tablespoon bowl • pan omelet pan Work to be done: 1. Place the tomato in the pan and pour boiling water over it. Let it stand one minute. 2. Drain oflf the hot water and cover with cold water. 3. Remove the skin, which will now come off easily. (See Figure 24.) 4. Roll the bread cnunbs on the kneading-board. Digitized by Google 36 DOMESTIC SCIENCE Pig. 24. — Removing Skin from Tomato 5. Measure out J tb butter by packing the butter into the spoon, leveling oflf the top with the edge of a knife, then dividing it lengthwise into halves and dividing one-half into halves. 6. Melt the butter in the omelet pan, being care- ful not to let it burn. 7. Add the bread criunbs. 8. Cover the bottom of the baking dish with a layer of the bread crumbs. 9. Cut the tomato into slices a quarter-inch in thickness. 10. Place a slice of tomato on the bread crumbs in the dish. 11. Season with a little salt and pepper and dot with butter. 12. Place a layer of bread crumbs over the tomato, then another slice of tomato, and continue alternating the two, not forgetting to season each slice, until the dish is filled, with a layer of bread crumbs on top. 13. Bake in a moderate oven until the crumbs are browned. Principles: A scalloped vegetable, containing, as it does, bread, butter, and the vegetable, that is, tissue-building, heat-giving, and energy-producing food, possesses food value, hence is a good dish to form the main part of a luncheon. Serving: Scalloped tomatoes should be served hot in the dish in which they were baked. For a luncheon or dinner, they may be Fig. 25. — Scalloped Tomatoes in Individual Ramekins and in Baking Dish Digitized by Google VEGETABLES 37 baked in a baking dish or in individual ramekins. (See Figure 25.) They should be eaten with a fork. Table manners: Always eat or sip from the side of a spoon. Setting the table: If the dinner is a formal one, just before it is served a dinner- roll, bread-stick, or a piece of bread 2^ by 1^ inches is placed on the napkin, which is folded over once to cover it partially. When the number of forks makes the table look crowded, many hostesses lay the napkin on the service plate. Glasses for water should be set at the right and a little above the service plate or at the tip of the knife nearest the plate. Cleaning up: If the tomato sticks or is burned to the baking dish, remove it with sapolio. What has been learned: « 1. The skin of the tomato can be easily removed by the use of first, boiling water, and second, cold water. 2. The food value of a dish can be increased by combining foods furnishing different food principles. Lesson XI Squash Materials used: Squash, medium-sized i tp butter for Qach piece I c sugar for each piece salt and pepper Utensils needed: ^d'^^^iw Vegetable brush ^j^^^^^^^Bk spoon sharp knife ^Mfir^^ia ^^^^ steamer OT^^^^^H oven kettle liB JII. _J dessert plate case knife Fig. 26. — Steamer Work to be done: 1. Wash the squash well, using the vegetable brush. Digitized by Google 38 DOMESTIC SCIENCE 2. With a sharp knife, cut into halves lengthwise. 3. Place a large piece of wrapping paper on the desk or table. 4. Scoop out all the seeds and stringy substance with a spoon, place in the paper and empty into the garbage pail. 5. Cut the squash into pieces about 2| by 4 inches. 6. Put half the pieces into a moderately heated oven and bake until they can be pierced easily with a silver fork. 7. Place the remainder in a steamer. 8. Bring a quart of water to a boil in a kettle which the steamer fits over.

Domestic science (1914 text-book)