The number of courses. — Two or three courses are enough for everyday comfort and health. In formal serving, it is good taste not to have too many. A first course of grapefruit or perhaps oyster cocktail, a soup, a fish course, or some light substitute for it, — the main course with meat, a salad, dessert, coffee — make a quite suf&cient meal. The " entree " is a light dish, say sweetbreads in cases, after the fish course, but it is quite unnecessary. Many people are becoming very weary of the long-drawn-out dinners and banquets, which are certainly far from hygienic. PREPARATION OF MEALS 277 Carving. — This is an art that used to be taught as an accomplishment to girls, and it is not an easy matter to master. If not done at the table, it must nevertheless be well done. Watch a good carver, and practice when you have a chance. A few simple directions can be given, but a demonstration^is reaUy neces- sary. First and foremost, have a sharp, strong knife, and a strong fork. The next essential is a platter large enough to hold the meat, without having it slip off. The fork must be firmly placed in the meat, and the meat held down. Notice the shape of the cut of meat. Meat must be cut across the grain. Loosen from the bone, notice the grain, and cut evenly and firmly. With fowl, discover the joints, pierce with the end of the knife, disjoint, and lay at the side, and then slice the breast across the grain. If carving at the table, learn the preference of those served, whether they wish light or dark meat, meat well done or underdone. Have a spoon for dish gravy and stuffing. EXERCISES 1. Plan the order of work for the following menus : (a) Cooked cereal and cream, stewed prunes, poached egg on toast, popovers, coffee, (h) Tomato bisque, lamb chops with peas and mashed po- tatoes, plain lettuce with French dressing. Brown Betty with foamy sauce, black coffee. 2. What are the important points in serving each dish? Give some «imple garnishes. 3. Obtain price lists and estimate the cost of table furnishings. 4. What do you consider good taste in china and silver? 5. What are the important points in table setting? 6. Make a list of dishes to be used for the menus given above, or other menus. 7. What are the fundamentals in waiting on the table? 8. How may the home service be made comfortable ? 9. Discuss different methods in formal service. 10. How may the guest be made most comfortable ? CHAPTER XVII i THE COST AND PURCHASING OF FOOD This is at all times an important matter, but the notable increase in food prices, during the last decade, has made it a matter of interest to all. The cost of /ood is one item only in the whole cost of hving, and this is affected by many con- ditions in manufacture and conmierce and the business of the nations. Economists and others interested in social questions are studying the problem, but as yet they do not agree upon the cause, or causes, of the increased cost of living. We cannot hope, therefore, to understand the situation fully ; but we must be determined to spend money as wisely as we can, and to learn what we may about food prices in relation to food values. There are a few causes of the difference in price between one food and another that are more or less unchang- ing. The cost of food may be considered from several points of view.

AI-modernized reading of the original text

The number of courses. — Two or three courses are enough for everyday comfort and health. In formal serving, it is good taste not to have too many. A first course of grapefruit or perhaps oyster cocktail, a soup, a fish course, or some light substitute for it, — the main course with meat, a salad, dessert, coffee — make a quite sufficient meal. The " entree " is a light dish, say sweetbreads in cases, after the fish course, but it is quite unnecessary. Many people are becoming very weary of the long-drawn-out dinners and banquets, which are certainly far from hygienic. Carving. — This is an art that used to be taught as an accomplishment to girls, and it is not an easy matter to master. If not done at the table, it must nevertheless be well done. Watch a good carver, and practice when you have a chance. A few simple directions can be given, but a demonstration is really necessary. First and foremost, have a sharp, strong knife, and a strong fork. The next essential is a platter large enough to hold the meat, without having it slip off. The fork must be firmly placed in the meat, and the meat held down. Notice the shape of the cut of meat. Meat must be cut across the grain. Loosen from the bone, notice the grain, and cut evenly and firmly. With fowl, discover the joints, pierce with the end of the knife, disjoint, and lay at the side, and then slice the breast across the grain. If carving at the table, learn the preference of those served, whether they wish light or dark meat, meat well done or underdone. Have a spoon for dish gravy and stuffing. 1. Plan the order of work for the following menus : (a) Cooked cereal and cream, stewed prunes, poached egg on toast, popovers, coffee, (h) Tomato bisque, lamb chops with peas and mashed potatoes, plain lettuce with French dressing. Brown Betty with foamy sauce, black coffee. 2. What are the important points in serving each dish? Give some «imple garnishes. 3. Obtain price lists and estimate the cost of table furnishings. 4. What do you consider good taste in china and silver? 5. What are the important points in table setting? 6. Make a list of dishes to be used for the menus given above, or other menus. 7. What are the fundamentals in waiting on the table? 8. How may the home service be made comfortable ? 9. Discuss different methods in formal service. 10. How may the guest be made most comfortable ? CHAPTER XVII This is at all times an important matter, but the notable increase in food prices, during the last decade, has made it a matter of interest to all. The cost of /ood is one item only in the whole cost of hving, and this is affected by many conditions in manufacture and conmierce and the business of the nations. Economists and others interested in social questions are studying the problem, but as yet they do not agree upon the cause, or causes, of the increased cost of living. We cannot hope, therefore, to understand the situation fully ; but we must be determined to spend money as wisely as we can, and to learn what we may about food prices in relation to food values. There are a few causes of the difference in price between one food and another that are more or less unchanging. The cost of food may be considered from several points of view.

Foods and household management