Domestic science, principles and application

Luncheon is served from 12 to 1 o'clock in most homes, and is an informal affair, consisting of three or four courses served at the table. The formal luncheon is served from 1 to 2 o'clock in Russian style. Use a tablecloth, or doilies on a polished table. A luncheon differs from a dinner principally in the meat; no heavy meats or roasts are served, and there are fewer courses and fewer vegetables. A typical luncheon menu consists of (1) Fruit cocktails or grapefruit; (2) Soups and a relish ; (3) Main course, — croquettes, patties, fillets or salad; (4) Dessert, — cold desserts, mousse, ices, or sherbets, with dainty cakes, coffee or tea. For a formal luncheon of six courses an entree may be used for a course following the soup, or the salad may be used as a separate course. Service. — To announce a luncheon, the hostess, without formality, simply asks her friends to follow her to the dining room. Dainty place cards and table decorations help to carry out a definite color scheme, which adds charm and individuality to the most simple luncheon. The service plate remains on the table until after the first hot course, the soup. Remove it with the bowls or soup plates. The hostess may serve the salad or dessert and coffee, although a maid usually serves from the side. Coffee is frequently served afterward in the living room, either by a maid or poured by the hostess. Dinner is formal or informal, depending upon the number of courses, and is served from 6 to 8 o'clock. An informal dinner may consist of (1) Soup, (2) Roast with vegetables, (3) Salad (or combine salad with roast for one course), and (4) Dessert, with coffee. The method of serving an informal dinner is more from the table by hostess and host. The meat is carved by the host, with little service; the silver and relishes are placed on the table. A formal dinner consists of many courses, each served quickly and quietly without apparent haste. Use a tablecloth and see that all the appointments, — linen, silver, and dishes, — are of the best. The courses consist of (1) Fruit or oyster cocktail; (2) Clear stock soups, and relishes; (3) Fish fillet; (4) Entree — croquettes or sweetbreads; (5) Meat course, with one or two vegetables and an ice; (6) Salad, wafers; (7) Dessert, — ice cream, mousse, cake; (8) Coffee, cheese, nuts; (9) Bon bons. The coffee is served clear and strong in small cups. Arrange the finger bowls on small handsome plates on lace doilies. Place one to the left of each person. 1. Study food charts; plan dietaries ; assign home work in dietaries. 2. Plan typical breakfasts, luncheons, dinners; suggest suitable dishes from course of study. 3. Plan school luncheons consisting of three courses at 20 cents a cover. SCHOOL LUNCHEONS Students fill in the cost in accordance with prices in locality and season. Table of Materials and their Cost Amount Material Cost Amount Material Cost c. butter c. sugar, granulated . . . . c. powdered sugar c. flour or meal c. milk c. cream c. white sauce c. molasses c. lard doz. eggs egg cake yeast, compressed, tsp. vanilla tsp. soda tsp. baking powder tsp. spice tbsp. butter tbsp. coffee tbsp. olive oil tbsp. tea tbsp. gelatin tbsp. lard tbsp. grated cheese doz. lemons doz. oranges doz. apples doz. bananas doz. peaches