Domestic science (1914 text-book)

1 tp butter drippings Utensils needed: Double boiler saucepan measuring cup puree or extension sieve Work to be done: Pur6e: 1. Soak the legumes over night in soft water. 2. Drain and simmer (that is, cook slowly, but do not boil) in 3 pt of soft water, stirring often with a wooden spoon. 3. When the legume is becoming tender, cut the onion and the celery fine, and saut6 in a little dripping. (See Lesson VI.) 4. Add this to the legume. When tender, press through the puree sieve. 5. Heat again. 6. Melt the butter and add the flour, mixing thoroughly. 7. Add the tomato or cream, stirring constantly. case knife plate wooden spoon omelet pan baking tin soup plate soup spoon Digitized by Google 8. Pour this into the soup, being careful not to allow it to become lumpy. 9. Add seasoning. Croutons: 1. Spread the bread with butter and cut into |-inch cubes. 2. Place in the baking tin and bake in a slow oven till nicely browned. Principles: On account of the evaporation of water, legumes become very hard when they are dried. They therefore require long, slow cooking in order that they may become soft and digestible. Salt should not be added until the pur^ is ready, as its addition during the process tends to harden the tissue of the legume. Hard water contains lime salts, which have a tendency to harden the tissue-building material of the legume. If hard water be used, a little soda added will help to soften it. Serving: Place the croutons on the soup plate, dip the purfe, and pour it over them. Some hostesses pass croutons to the guests, who help themselves. When so served, the croutons should be placed in a rather deep dish with a large spoon for dipping. Purees are luncheon dishes. Table manners: Rule: Soups should be eaten with no noise of the lips. Setting the table and serving guests: There are two ways of serving a formal dinner, both equally "good form.'* The one chosen will depend upon the convenience and taste of the hostess. The more formal way: Arrange each course in the pantry on individual plates. Take the tray in the left hand, put the plate containing the individual portion upon it. Take it to the right side of each guest. Digitized by Google With the right hand place it upon the service plate until after that plate is removed, which may be after the soup course or not until the meat course is finished, then set it in front of each guest and close to the edge of the table. If any separate dish is to be served with a course, it should be placed on a tray and passed to the left side of each guest, being held low enough to enable the guest to help himself with his right hand. The more fashionable way is to leave the service plate on the table until dessert. In this case, the tray is not used in placing the course. What has been learned: Legumes require long, slow cooking. Cooking in hard water hardens legumes. Soda added to hard water will help to soften legumes. Lesson XV Cream of Tomato Soup Materials used: Class Rule i c strained i tp salt tomato i c milk I tb flour J tb butter iV tp soda I slice onion Utensils needed: Double boiler 1^ tp pepper J tp sugar 2 soda crackers small piece of cheese saucepan white cup measuring cup pur^e sieve Home Rule 2 c strained tomato 2 c milV 2 tb flour 2 tb butter J tp soda 1 slice onion 1 tp salt i tp pepper 1 tp sugar Fig. 33.— Grater case knife tablespoon teaspoon grater baking pan Digitized by Google Work to be done: 1. Put the milk into the double boiler and set it on to heat. 2. Put the onion into the milk. 3. While the milk is heating, slice or cut up the tomato and cook it in the saucepan with the sugar till it is soft. Add onlyenough water to keep it from burning.