Domestic science (1914 text-book)

boiled dressing. Spread between thin slices of buttered bread. Ribbon sandwiches: Cut brown bread and white bread into thin slices. Spread with creamed butter. Press Fig. 76. — Sandwiches together three slices of white and three of brown, putting first a slice of white then one of brown, one of white and so on. Trim off the crusts and slice as ordinary bread. These are served with oysters, and salads. Sliced ham sandwiches: Slice cold boiled ham as thinly as possible. Put between thin slices of buttered bread. Ham with sauce Tartare: Finely chop cold boiled ham. Moisten with salad dressing. Chop equal amounts of olives and pickles. Add to the ham. Spread between thin slices of bread. Class Rule: 2 tb ham; 1 tb dressing; 1 tp chopped olives and pickles. Digitized by Google Ham with white sauce (Class Rule): White sauce: j tb butter; J tb flour; | c milk; seasoning. Mix with 1 tp finely chopped ham. Spread between slices of bread. Date sandwiches: Wash, stone, and chop dates. Mix with half as much chopped nuts. Moisten with boiled dressing or mayonnaise. Proceed as before. How to serve sandwiches: 1. Serve sandwiches piled on a plate covered with a doily. 2. Sandwiches may be served at luncheons, dinners, five o'clock teas, or picnics. 3. For the lunch or picnic basket, wrap the sandwiches in oil or parafiine paper. 4. Sweet sandwiches may be offered with cocoa or tea. 5. Sandwiches may be served at the beginning of the meal with the oysters, or with the salad. Note to Teacher: This lesson has not been outlined as the previous lessons, as practical work will have to depend upon the number of pupils in class material on hand, and the use to be made of the sandwiches. [illustration: Sandwiches] The class may be divided into groups, and different kinds of bread used and different kinds of sandwiches made by each group. At the end of the lesson, the different kinds of fiUings and sandwiches may be discussed, and comparisons made as to cost, food value, and ways of serving. Digitized by Google Lesson LXn Boiled Coffee Materials used: Class Rule Home Rule 1 rounding tb of coffee for Measure the number of each cup water cups desired, add rounding 1 tp egg and water tb for each cup of water and 1 c boiling water a proportionate amount of egg. One egg is enough for 1 cup of ground coffee. Utensils needed: Granite ware coffee pot cup for mixing egg and coffee tablespoon for measuring Work to be done: 1. Beat the whole egg slightly and dilute with ½ c cold water before it is measured out. 2. Place the egg in a cup and add the coffee. Mix. 3. Scald the coffee pot. 4. Add the coffee and 1 c boiling water. 5. Place on the fire and let boil three minutes. 6. Take from the fire and let stand in a warm place ten minutes. ; Principles: Coffee contains three important compounds: Caffeine, which gives to coffee its stimulating effect; tannin, which is poisonous and gives to coffee a bitter taste; and aromatic oils, which gives it its delightful aroma. The tannin is extracted by boiling; for this reason, the coffee should not be boiled longer Digitized by Google than three minutes. Hot water does not extract the tannin, but does extract the caffeine. For this reason filtered coffee is more healthful than boiled coffee; it has the caffeine extracted, but not the tannin. Much has been said both for and against the use of coffee as a beverage. If an adult is perfectly healthy, moderate amounts of coffee of medium strength will not be injurious; but the stimulating effects of coffee are harmful to children and to all nervous, delicate people, hence they should never use it. Serving: Coffee is used at breakfast and dinner by most people. Some people like the coffee with their