As supper comes late in the day, we want, when we can, to choose those foods that will need little cooking ; and thus we make as little work as possible. We have to remember, too, the time of year, for in sum- mer we may not want a hot dish ; whereas in winter, a warm supper is just what we need. ^ A simple supper. If we are thinking only of the needs of the body, a supper of bread and milk, with some cooked fruit or berries, is afll that is required in warm weather. People who are satisfied with this, are very sensible and fortunate. But what shall we give to those who want something else ? There will be bread and butter, of course ; something sweet in the way of simple cake or gingerbread or cookies ; fruit, either berries or cooked canned fruit ; cocoa or tea. Do we want meat or a substitute for it ? Is there some cheese in the house ? There is a cheese toast that will make a hot dish to take the place of meat. It can be cooked in a frying pan on top of an oil stove. This dish can be added to the list of foods prepared at school. Cheese toast. What. Skim milk, slices of stale bread \ inch thick, salt, an egg, cheese, cut thin or grated✪ Cheese Toast. How much. Enough slices for the family. THE HOME SUPPER 83 Utensils. A flat dish, a frying pan, a bread knife or griddle- cake turner. Hozv to make. Beat the egg in the dish, add the milk and salt. Lay in one or two slices of bread at a time until the slice is moist ail through, but not soft. Have the frying pan hot and greased a little. Lay in as many of the slices as the pan will hold. Brown the slices on one side and turn to brown on the other. Sprinkle grated cheese on the top, or lay on thin slices. When the lower side is browned and the cheese melted, the toast is ready to serve. Another way. Omit the cheese, and serve the toast with a little jelly on the top, or with maple or brown sugar sprinkled on. Both of these are good in winter, as well as in summer. How shall we serve meat for supper i Some people think that they must have meat for supper. The ques- tion of meat is found in another lesson farther on. If somebody must have it, then we v>ill prepare it well, of course. If a solid piece of meat is left from dinner, slice it cold, and serve with a little mustard or pickle. If there is gravy left, chop the meat, and warm it in the gravy, but do not cook it long enough to make the meat hard. Make it savory by adding a little tomato, a bit of onion, or celery leaves, and serve it on bread or toast. What is scalloped meat .? This word '* scalloped " is used for those cooked dishes where there are layers of two different food materials, first one and then the other, — some starchy material already cooked, like 84 FOOD AND HEALTH bread crumbs, or boiled rice, or potato, with meat or fish or eggs or fruit. The name scalloped was given at first to a food that was heated in a large scallop shell with crumbs on top. Although we now use a dish in place of the shell most commonly, we keep the name.^ How shall we make a scalloped dish ? This is not the kind of dish where exact measures are needed. You need enough material to fill a baking dish large enough for your family. Use what you have on hand. Sup- pose you find in the pantry some pieces of cold meat, — per- haps of more than one kind, stale bread, stewed tomato, canned or fresh. Make as follows : a. Grease a baking dish. h. Cut the meat in small pieces or chop or grind it. c. Crumb the bread. d. Put a layer of crumbs in the bottom of the dish, then a layer of meat, and a layer of tomato. Sprinkle on a little salt. Put in another layer of bread and so on until the dish is full, having the crumbs on top. Moisten the top layer of crumbs with tomato juice or water, and put on it a few bits of butter, or a little suet, or beef fat tried out✪ Scalloped Dish. e. Heat and brown in the oven.

AI-modernized reading of the original text

As supper comes late in the day, we want, when we can, to choose those foods that will need little cooking ; and thus we make as little work as possible. We have to remember, too, the time of year, for in summer we may not want a hot dish ; whereas in winter, a warm supper is just what we need. ^ A simple supper. If we are thinking only of the needs of the body, a supper of bread and milk, with some cooked fruit or berries, is all that is required in warm weather. People who are satisfied with this, are very sensible and fortunate. But what shall we give to those who want something else ? There will be bread and butter, of course ; something sweet in the way of simple cake or gingerbread or cookies ; fruit, either berries or cooked canned fruit ; cocoa or tea. Do we want meat or a substitute for it ? Is there some cheese in the house ? There is a cheese toast that will make a hot dish to take the place of meat. It can be cooked in a frying pan on top of an oil stove. This dish can be added to the list of foods prepared at school. Cheese toast. What. Skim milk, slices of stale bread 1 inch thick, salt, an egg, cheese, cut thin or grated. How much. Enough slices for the family. Utensils. A flat dish, a frying pan, a bread knife or griddlecake turner. How to make. Beat the egg in the dish, add the milk and salt. Lay in one or two slices of bread at a time until the slice is moist all through, but not soft. Have the frying pan hot and greased a little. Lay in as many of the slices as the pan will hold. Brown the slices on one side and turn to brown on the other. Sprinkle grated cheese on the top, or lay on thin slices. When the lower side is browned and the cheese melted, the toast is ready to serve. Another way. Omit the cheese, and serve the toast with a little jelly on the top, or with maple or brown sugar sprinkled on. Both of these are good in winter, as well as in summer. How shall we serve meat for supper i Some people think that they must have meat for supper. The question of meat is found in another lesson farther on. If somebody must have it, then we v>ill prepare it well, of course. If a solid piece of meat is left from dinner, slice it cold, and serve with a little mustard or pickle. If there is gravy left, chop the meat, and warm it in the gravy, but do not cook it long enough to make the meat hard. Make it savory by adding a little tomato, a bit of onion, or celery leaves, and serve it on bread or toast. What is scalloped meat .? This word '* scalloped " is used for those cooked dishes where there are layers of two different food materials, first one and then the other, — some starchy material already cooked, like bread crumbs, or boiled rice, or potato, with meat or fish or eggs or fruit. The name scalloped was given at first to a food that was heated in a large scallop shell with crumbs on top. Although we now use a dish in place of the shell most commonly, we keep the name. How shall we make a scalloped dish ? This is not the kind of dish where exact measures are needed. You need enough material to fill a baking dish large enough for your family. Use what you have on hand. Suppose you find in the pantry some pieces of cold meat, — perhaps of more than one kind, stale bread, stewed tomato, canned or fresh. Make as follows : a. Grease a baking dish. h. Cut the meat in small pieces or chop or grind it. c. Crumb the bread. d. Put a layer of crumbs in the bottom of the dish, then a layer of meat, and a layer of tomato. Sprinkle on a little salt. Put in another layer of bread and so on until the dish is full, having the crumbs on top. Moisten the top layer of crumbs with tomato juice or water, and put on it a few bits of butter, or a little suet, or beef fat tried out. e. Heat and brown in the oven.

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