Domestic science (1914 text-book)

4. Put a little cold water with the flour and stir; then add a little more and stir till a thin, smooth paste is formed. 5. When the tomato is soft, add the soda, then put it through the sieve. 6. When the milk is hot enough, that is, when bubbles appear on the surface, add the flour paste to it slowly, stirring all the time so that the mixture does not become lumpy. 7. Add the strained tomato, salt, pepper, and butter. 8. Strain the soup and it is ready to serve. 9. While the soup is being made, lay the crackers in the baking pan, grate the cheese and sprinkle over them, set in the oven and heat till the cheese melts. Principles: In the lesson on stuffed tomatoes, it was stated that tomatoes contain an acid. When this acid comes in contact with milk, the latter curdles, or becomes lumpy like sour milk. If soda is added to the tomato, it takes away the effect of (neutralizes) the acid, and the milk does not curdle. Serving: This soup makes a good luncheon dish. It should be served like the cream of potato soup. The crackers should be served on a small plate or laid at the left on the plate on which the soup plate is served. Table manners: Rule: When one is a guest at a single meal at a house the napkin should not be folded again, but laid loosely at the left side of the dessert dish. To crumple a napkin or muss it, save as in ordinary usage, is in bad taste. Digitized by Google Setting the table and serving guests: The second method of serving a formal dinner follows: The more simple way (Russian style): Have the course cut in suitable pieces on a large dish or platter, with the necessary serving spoon, knife, or fork. Put the platter on a tray or, if too large, carry in the hands with a folded napkin between the dish and the hand. Serve at the left of each guest. Wait until all have finished before removing a course. Take the tray in the left hand, pass to the right of each guest and remove each plate with the right hand, placing it on the tray. Remove one plate at a time, or all belonging to the course at each cover. It is allowable to dispense with the tray, if pressed for time, and to take a plate in each hand, thus removing two plates at a time. Cleaning up: Soak the cup in which the flour paste was made in cold water; this makes the washing of the dishes much more simple. As soon as the tomato has been put through the sieve, empty the seeds and all else that does not pass through the sieve into the garbage pail. Wash the dishes in the usual way. What has been learned: 1. Tomatoes cause milk to curdle. 2. Soda counteracts the acid of the tomatoes. 3. A cream soup is the pulp of a vegetable strained through a sieve and thinned with milk, cream, or some liquid, with a binding of flour or cornstarch added to hold the ingredients together. 4. A puree is a thick cream soup. 5. When vegetables are so old and tough that they cannot be served whole, they may be used in soups or purees as the method of straining removes the tough and indigestible material. Digitized by Google Additional Recipes for Soups Cream of Pea Soup Home Rule 1 can or 1 pt of peas 1 pt milk 2 tb butter 1 tp sugar 1 slice onion 1 tp salt 1 pt cold water 2 tb flour ^ tp pepper Boil the peas in water till tender if fresh peas are used; force them through a strainer and add pulp to the milk thickened with the flour which has been stirred into the melted butter. Cream of Celery Soup Class Rule Home Rule i c celery 3 c celery i c boiling water 1 pt boiling water i tp butter 1 pt milk i tp flour 1 slice onion i c milk or i c milk and i c cream 2 tb flour salt and pepper | tp salt 2 tb butter