Domestic science (1914 text-book)

1. Wash the apple in clean water with a vegetable brush; take out the core either with the paring knife or with the corer, holding the apple in the left hand in such a way that the stem end is in the space between the thumb and the first finger, and the bowl end is in the space between the thumb and the little finger. This manner of holding prevents any danger of the knife's slipping and cutting the hand. 2. Place the cored apple on the granite pan. Measure 2 tb sugar; to do this, dip up as much sugar as the spoon will hold, then level it off with the case knife. Pour the sugar over the cored apple. 3. Put a little water in the saucepan and heat it to the boiling point. Pour 1 tb of this into the pan with the apple. Fig. 4. — Coring the Apple Digitized by Google INTRODUCTION 4. Place the apple in a moderately heated oven and bake for 20 or 30 minutes, or until it is tender enough to be pierced easily with a fork. While it is baking, baste the apple several times, that is, dip up some of the syrup formed in the pan by the sugar, water, and juice of the baking apple, and pour it over the apple. This keeps the apple from becoming dry on the top and burning. 5. When done, carefully remove from pan, place on a dessert plate and set away to cool. Principles: The substance of an apple is a form of sugar. [illustration: Fig. 5—Leveling off tablespoonful] This is contained in a large number of little cavities, known as cells. The walls of these cells and the framework holding the cells together are made up of a paper-like substance, called cellulose. Cellulose is woody and will not dissolve in water, but it has been found that moist heat will break it down. This is what happens in the baking of the apple. Besides sugar and cellulose there is a great deal of water in an apple, which in combination with the heat of the oven causes the walls of cellulose to break down, setting free the sugar, the nourishing part of the apple, thus making it more easily acted upon by the digestive juices. Baking also changes the flavor of the apple, making it more pleasing to some people. Serving: Measure 3 tb cream into a bowl and beat with a Dover egg beater until stiff. Digitized by Google Fig. 6. — Dover Egg Beater. To prevent the cream from spattering, take a piece of wrapping paper a little larger than the top of the bowl, cut a slit to the center, and fit it around the narrow part of the egg-beater. If it has not already been done, place the apple when cool on a dessert plate and pour the whipped cream over it and serve. This makes a good breakfast or luncheon dish and may also be served as a simple dessert for dinner. Table manners: The days when everyone seized his food and devoured it in the quickest time have passed away, and no surer index can be found to breeding than the manner in which one eats. The baked apple just described may be eaten with a teaspoon, but preferably with a fork. Begin at the center and eat only the pulpy part, leaving the skin on the plate. Rule : A spoon is used only for food too soft to be easily handled with a fork. Setting the table: Lay the pad, or silence cloth, on the table. This should be about three inches larger than the table on all sides. It should be pulled tight over the table, folded square at the corners, and pinned underneath. This cloth prevents noise, protects the table from injury from hot dishes, improves the appearance of the linen, and saves it from wear. Cleaning up: 1. As soon as the apple is taken from the baking tin, pour hot water into the tin to dissolve the sticky substance formed from the sugar and water. 2. As soon as the cream has been whipped, rinse the eggbeater in hot water, being careful not to wet the cogs of the wheel. Digitized by Google INTRODUCTION 17