Domestic science (1914 text-book)

Soak all sticky dishes and wash and rinse carefully. What has been learned: 1. That a more tender crust may be made by using part butter and part lard. 2. That a flakier and lighter crust may be made by working the butter in after the water has been added. 3. That a custard pie should be baked in a slow oven. 4. That a meringue should be baked in a slow oven. Additional Recipe Cream Pie Beat thoroughly together the white of one egg, i c sugar and 1 tb flour; then add 1 c rich milk (a part cream) ; bake with a bottom crust, and grate nutmeg over the top. Digitized by Google Lesson LVn Lettuce and Radish Salad with French Dressing Materials used: Class Rule Home Rule i tp salt i tp salt ^ tp pepper i tp pepper 1 J tb olive oil 6 tb olive oil 1 tb lemon juice or vinegar 2 to 6 tb lemon juice or a few grains cayenne, pap- vinegar rika or black pepper a few grains of cayenne, 2 or 3 leaves of lettuce paprika or black pepper 4 radishes desired quantity of lettuce a dozen radishes Utensils needed: Large bowl or pan in which to cleanse vegetables towels in which to dry vegetables paring knife bowl in which to mix dressing utensils for measuring ingredients 2 forks with which to mix salad Work to be done: 1. Separate the lettuce by removing the leaves from the outer stalk. 2. Discard outer injured leaves. 3. Wash each leaf and examine it separately to see that no insects remain on it. 4. Crisp the leaves, if necessary, in cold water. 5. Dry them thoroughly between the towels. 6. T^ash the radishes and scrape off the soil and rootlets. Digitized by Google 7. Cut two of the radishes into thin slices and dry with the lettuce. 8. Cut the leaves off from the other two, leaving about onehalf inch of the stalk. Be sure no dirt is left among the stalks. 9. Make these into "radish roses." See Lesson XII. French Dressing ^ 1. Mix the salt and pepper in the bowl. 2. Add the oil and mix well. 3. Add the vinegar and lemon juice, a drop at a time, beating thoroughly all the time. 4. Beat until the mixture is quite thickened and well mixed. 5. Place the lettuce in the dish from which the salad is to be served, pour the dressing over and toss up and down with the fork until the dressing has all been absorbed. 6. Serve on salad plates and garnish with radish roses. Serving: A vegetable salad such as this is always served at dinner or luncheon, usually as a separate course. The housewife then usually prrfers to mix her own dressing while at the table. In such case, the ingredients are brought in and placed at her right. The vegetables, cleaned, crisped, and dried, are also brought in. A large bowl is used for mixing the salad. When the salad is prepared, it is placed on salad plates and served with a salad fork. When the salad is served with the meat course and on individual plates, it is placed at the left hand above the course plate. Fig. 73. — Making French Dressing Digitized by Google Table maxmers: Rule : Always eat salads with a fork. If this seems difficult, aid the fork by holding the salad with a piece of bread or wafer. Remarks on salads: A few years ago, salads were practically miknown at our meals, but now we have them often at dinner or luncheon, where they are served as a separate course. Salads may be made of almost any vegetable, fresh or cooked, fresh and sometimes cooked fruit, nuts, meat, and fish. They may be roughly divided into four classes. These are: 1. Salads made from herbs, cultivated or wild, served uncooked, alone or combined with lettuce, and usually served with French dressing. Examples are water-cress, endive, and dandelion.