Domestic science (1914 text-book)

In whipping the white of the egg, air is beaten in and held by the sticky egg in what might be termed little cases, or envelopes. The beaten white must be carefully folded in the sago mixture so as not to break these little cases. If broken, the air will escape and the mixture be less light and fluffy. Serving: Turn out the mold on a small fancy plate or compote dish. Serve with cream and sugar. Sago pudding may be used as a luncheon dish or a dessert for dinner. Digitized by Google Ask to have it Table manners: Rule. — Never reach across the table for food, passed to you. Setting the table: For luncheon, it is now quite customary to use individual plate, tumbler, and other small doilies instead of a table cloth. These are not appropriate, however, unless the table is highly polished, or of beautiful wood. These doilies may be made of fine linen, embroidered or plain, edged with lace or scalloped, or may be crocheted of India twist or of a novelty braid and crochet cotton. A complete luncheon set consists of six (or more) 12-inch plate doilies, six (or more) 8-inch bread and butter plate doilies, six (or more) 4-inch tumbler doilies, and some odd sizes for salts, and peppers, and other extra things set on the table, besides a. large centerpiece. Cleaning up: 1. Soak the dishes in which the egg was beaten in cold water, also the upper part of the double boiler. After washing, rinse all dishes in hot water and dry thoroughly. What has been learned: 1. That eggs should be washed before using. 2. That a fresh egg is rough and dull-colored and sinks in cold water, lying on its side. 3. That eggs and sago make a dish of greater food value than either alone. 4. That air may be beaten into the white of an egg. Fig. 42.--Table Set with Doilies Instead of Table Cloth Digitized by Google for serving 5. That folding a beaten egg white into a mixture makes the mixture light. Lesson XXV Tapioca Pudding Materials used: 2 tb tapioca 2 figs I c boiling water a little nutmeg and cin- 1 apple namon a pinch of salt a bit of lemon rind 1 tb sugar 2 tb cream a few drops of lemon juice 1 tp sugar Utensils needed: Pan saucepan bowl strainer or sieve double boiler Dover egg beater Work to be done: 1. Soak the tapioca 1 hr. or more in enough cold water to cover. (This must be done before the lesson period.) 2. Cut apple into small slices. 3. Cook with the figs in a small amount of water. 4. When cooked, drain off the juice and strain. 5. Add the boiling water, strained juice and seasonings to the tapioca and put the mixture into the double boiler. 6. Cook until the tapioca is transparent. 7. Dip mold or cup in cold water. 8. Line it with the slices of apple. 9. Turn the tapioca into the mold and set aside to cool. Principles: Tapioca is a heat-giving food. Combined with fruit it has less nutritive value than sago with egg. Serving: Add the sugar to the cream and whip in a bowl (Lesson II). Turn the tapioca mold out on a dessert plate or compote dish. Surround with a wreath of whipped cream. Digitized by Google Table manners: Rule : Never try to talk with food in the mouth. Setting the table: For luncheon, small fringed or hemstitched napkins are used. When cards are used to seat guests, they should be placed on the napkins. Nothing but the name of the guest or the name and a simple decoration are required. Cleaning up: After washing the dishes, remember that the towels and washer need hot soapy water, good rinsing, sunshine and air to keep them sweet and clean. What has been learned: Tapioca, as well as fruits, furnishes the body with heat. Lesson XXVI Macaroni and Cheese Materials used: Class Rule Home Rule 1 stick macaroni ^ c macaroni cut into inch 1 c boiling water pieces