Domestic science (1914 text-book)

paring knife bowl case knife teaspoon %, tin for parings Home Rule 3 potatoes 3 tb butter 1 qt milk 2 tb flour 2 slices of onion li tp salt i tp celery salt I tp white pepper a few grains Cayenne pepper 1 tp chopped parsley Fig. 30. — Improvised Double Boiler For making the soup: Fine-meshed sieve double boiler measuring cup case knife tablespoon teaspoon mixing cup bowl Fig. 29.— Double Boiler omelet pan soup plate Digitized by Google Work to be done: 1. Prepare potato for boiling as directed in Lesson III, but slice in |-inch slices before placing in the boiling \^ater. 2. Fill bottom part of double boiler two-thirds full of water and place on the stove. 3. Place the milk and onion in the upper part of boiler, and set in the lower part. 4. When the potato is done, drain carefully, shake gently, and let stand uncovered a minute or two over the fire. 5. Force the potato through the sieve into the bowl. 6. When bubbles appear on the surface of the milk along the sides of the pan, remove the onion and put in the potatoes. Make a binding as follows: 1. Melt the butter carefully in the omelet pan. 2. Add flour slowly and mix thoroughly. 3. Add a tablespoon or two of the hot milk and mix. 4. Add spices and salt and stir. 5. Pour into the soup slowly, stirring all the time. 6. Sprinkle the parsley on the soup after it has been poured into the hot soup plate for serving. Principles: As potatoes are heavier than milk, they will sink to the bottom unless something is added which will hold the two together. This is the purpose of the binding. The same principle was applied in making the cream sauces (Lessons VII and VIII) ; in fact, a cream soup is really a very thin white sauce. White pepper is less conspicuous than black pepper. Serving: Cream soups should be served in a soup plate. They are eaten with a soup spoon or other spoon larger than a teaspoon. The soup plate is set on the service plate, and when this course is finished, only the soup plate and spoon are removed. Digitized by Google Table manners: Rule: In taking up soup with the spoon j use a backward motion, that is, a motion away from you. Setting the table: Bonbons and relishes, such as radishes, olives, celery, or salted nuts, may be placed on the table at pleasure, although it is becoming usual to set these on a sideboard or table and pass to each guest. At a formal dinner it is not customary, to have butter or other seasoning on the table. The condiments, sauces, and seasonings are served with each course as they are needed. Cleaning up: 1. Soak omelet pan in hot water and upper part of double boiler in cold water. 2. Wash the dishes as before directed. What has been learned: 1. A binding is a mixture of flour and butter added to a soup to thicken it. 2. A cream soup is a thin white sauce. General suggestions for cream soups: Soups may be thickened with flour, cornstarch or rice flour, one tablespoonful for a quart of soup. Flour is the cheapest, but cornstarch gives a smoother soup. In vegetable soups or purees as soon as the hot butter and flour are blended the mixture may be stirred into the soup. The hot butter cooks the flour more thoroughly than it can be cooked any other way. Fig. 31. — Taking up Soup with Backward Motion of Spoon Digitized by Google Lesson XIV Split Pea, Lentil, or Bean Puree, with Croutons Home Rule 1 pt dried legumes 1 onion I head of celery 3 tb flour salt and pepper 3 tb butter I can strained tomato or 1 c cream Fig. 32. — Extension Sieve Materials used: Class Rule J c dried legumes (peas, beans, or lentils) 1 slice onion 1 stalk celery f tb flour i c strained tomato or i c cream I tb butter salt and pepper 1 small slice bread