Foods and home making

5. Eggs add food value, color, and flavor to a custard, and also it. 6. For each cup of molasses used in making gingerbread and other baked mixtures baking soda should be used. 7. To make pie crust tender, use much and little 8. Heavy desserts such as pie and fruit shortcake are more suitable for than for 9. Good pie crust should be , , and 10. Pie crust can be rolled out more easily if it is after mixing. HOME WORK 1. Of all kinds of cooking many girls enjoy best the making of des- serts. The rosy apple compote which you learned to make when study- ing about fruits for breakfast (see page 26) would be suitable for a dessert. In preparing this fruit for a dessert, use 1 cup sugar instead of § cup. After taking the apples from the sirup, cook the sirup a little longer to make it thicker. When the apples and sirup are cooled, put them in glass or other serving dishes. To vary it, fill the center of each apple after cooking with pineapple cut into bits, or raisins, or chopped nuts. Whipped cream may be served on top of each apple. 2. Make a list of desserts suitable for a week’s serving in your home for the noon or evening meal. 3. Prepare at least two desserts during the week. (If you desire school credit, take a report to school signed as indicated on page 30.) CHAPTER XXV LUNCHEON OR SUPPER MENUS — COUNTING CALORIES — SERVING LUNCHEON OR SUPPER Can you answer these questions ? If not, look for the answers as you study this chapter. 1. At what hour of the day is luncheon served ? supper? 2. When should the heaviest meal of the day be eaten? 3. What is a calorie ? Why is it important that we be able to count calories ? 4. How many foodstuffs are there? Name them. 5. If you are getting a meal, what must you keep in mind in order to have all foods ready to serve at the proper time ? 6. How can you test a menu to find out whether its foods will keep the body in a healthy condition ? 7. What styles of serving may be used in the home where there is no maid? 8. Should soup be placed on the table before the guests are seated ? 9. Should salad dressing be passed at the dining table or added to the salad before the salad is placed on the table ? 10. Should the soup spoon or teaspoon be placed next to the knife? Shall we plan a light or a heavy luncheon or supper ? Are you accustomed to eat a light or a heavy breakfast? If very little is eaten for breakfast, more may be needed at lunch time. On the other hand, if a hearty breakfast is eaten, a light lunch would perhaps be better. We are assuming that there will be a heavier meal in the evening. Those who are busy the entire day have the day’s work only half over at noon. Such persons find that too heavy a meal is not best at noon when the afternoon is to be spent in hard work. The plan of having the heartiest meal in the evening 327 Luncheon or Supper 328 is very desirable for some, but not for all. Young children should have their heaviest meal at noon. In case the hearty meal is eaten at noon, the evening meal is called supper. In order to be able to plan any type of luncheon or supper that may be needed let us study several plans. Plan I Soup or Hot Main Dish Bread and Butter Salad or Dessert (or both) Beverage Plan II Soup Main Dish Salad Bread and Butter Dessert Beverage Plan III