Domestic science (1914 text-book)

Because the article being cooked is not surrounded by heat as it is in boiling and baking, it must be turned at least once in order to expose all sides to the heat and thus cook thoroughly. As onions require long cooking, they must be turned often to prevent burning. Keeping the pan covered hastens the cooking. The rising steam strikes the cover, and condenses into drops of water which trickle down the sides of the pan and help to cook the onions. The heat of the steam is not allowed to escape and therefore assists in cooking. Water in a covered vessel boils sooner than in an uncovered one. Serving: Serve on a vegetable dish, or with beefsteak at a regular meal. Onions are eaten with a fork. Table manners: . The knife or fork, when not in use, should be placed across the plate at the right side. Setting the table: It is now customary, at a formal dinner, to place a service plate for each person. This plate, of the large dinner size, is put in the middle of the space allotted to each, about twenty inches, and about an inch from the edge of the table. These plates are put on the table before the dinner is served and not removed until just before the dessert is brought in. The placing of the knives, forks, and spoons upon the table requires thought and attention. The number and position of Fig. 13.— Set for Formal Dinner Digitized by Google Fig. 14. — Service Plate with Knives at Right each depend upon the meal and what is to be served. The convenience of the guest is the one unchanging rule that determines the placing. When a knife or knives are to be used, as many as will be needed before dessert should be placed at the right of the service plate, each one with the sharp edge turned toward the plate, in the order in which they are to be used, beginning at the extreme right, that is, the one first used is the one farthest from the plate. Cleaning up: 1. Put hot water in the pan used for cooking the onion to get it ready for washing. 2. Wash the dishes as before directed. What has been learned: 1. To sauté is to cook in a little fat. 2. A covered vessel hastens cooking. 3. Greasy dishes should be soaked in hot water, Additional Recipes Sauteed Onions (Home Rule) Take four or five times the amount given in the class rule (depending on the number to be served) and proceed as directed. Glazed Onions Select small onions, wash, and remove the outside skins. Boil or steam until perfectly tender. Put butter into a pan, using the same amount for a given quantity of onions as in the sauteed onions. Let the butter brown. Put in the drained onions. Sprinkle with sugar, using i tp to each onion. Serve with meat. Glazed Sweet Potatoes Wash and pare six medium-sized potatoes. Cook ten minutes in boiling salted water. Drain, cut in halves lengthwise, and put in a buttered pan. Digitized by Google Make a syrup by boiling three minutes 1} cups sugar and four tablespoons water. Add 1 tb butter. Brush potatoes with the syrup and bake forty minutes, basting twice with the remaining syrup. Lesson Vn White Sauce (One) Materials used: 1 cup,.c, == 16 tablespoons = § pint. 1 level tablespoon butter = 1 ounce, 1 oz. Butter is measured levdf roundj or heaping. A round tablespoon = 1 oz. A heaping tablespoon = 2 oz. = Jc Unless otherwise stated, measures are always level, i cup diced, boiled, or baked potatoes or other cold cooked vegetable (prepared by the teacher) Fig. 15.— Measuring Cup 1 tb butter li tb flour a few grains of pepper Utensils needed: Granite pan measuring cup teaspoon Work to be done: 1. Sift the flour through the sieve. and should never be measured unsifted.) Figure 16. 2. Mix the flour with the seasonings. 3. Melt the butter in the granite pan, but do not brown,