Foods and home making

If milk is used as a beverage, it is placed in a tumbler beside the water glass. Home makers usually find it convenient to pour beverages other than milk during the serving of the meal. A pot of cocoa or other beverage with cups, saucers, and, if neces- sary, cream and sugar may be brought to the dining table on an ordinary tray or service wagon. (See Figure 52, page 156.) Luncheon or Supper Menus — Calories 34 3 This may be served with the main course or after the dessert. The latter is more formal. For formal service at either luncheon or dinner, coffee may be served in small cups. Such coffee is usually strong and served without cream and sugar. The flavor of strong clear coffee following sweet desserts is liked by some persons. Strong coffee served in the small cups is sometimes called demi-tasse. Shall the table be crumbed? Removing crumbs from the table is not a particularly attractive bit of work. Do it only when necessary. If bread and butter plates are used, there may be no crumbs on the table. Crumbing the table may be neces- sary only after those courses at which bread or crackers are served — not after every course. To crumb the table, use a folded napkin and plate. Crumbing the table should be done as inconspicuously as possible. Usually, it is omitted when there is no maid. When should finger bowls be used? We learned on page 134 that some foods should be eaten from the fingers. To remove food stains from the fingers, a finger bowl is sometimes used. There should be a finger bowl for each person at the table. Finger bowls are especially desirable when fresh fruit is served whole. The bowls should be arranged on a plate with a doily between the bowl and plate. Finger bowls may be brought to the table before or after the dessert is served. Sometimes, a bowl and plate are brought to each cover. Each guest then removes the bowl and doily, placing it above the plate. The dessert is then placed on the empty plate. In using a finger bowl, dip only the finger tips on one hand at a time in the water. Wipe the fingers on the napkin. SUMMARY A calorie is the quantity of heat required to raise i pint (or pound) of water about 40 F. The food value of the foodstuffs that “ burn ” or oxidize in the body can be measured in calories. 344 Luncheon or Supper Foodstuffs whose value can be measured by calories: 1. Fats 2. Carbohydrates 3. Proteins (The quality of proteins also must be considered in measuring their value.) Foodstuffs whose value cannot be measured by calories: 1. Mineral matter 2. Vitamins 3. Water A menu or the diet of an entire day should 1. Furnish sufficient calories 2. Contain proteins of good quality 3. Contain mineral matter, including iron, calcium, and phosphorus 4. Contain vitamins 5. Contain all other foodstuffs 6. Contain roughage 7. Contain seasonable foods 8. Be easily digested 9. Be palatable 10. Look inviting Three types of table service: 1. Family style or English style — Foods are separated into por- tions at the dining table by the host and hostess or other members of the family. This style is suitable for service with or without a maid, especially the latter. 2. Russian style — Foods are separated into portions in the kitchen. This style of serving may be carried out in one of two ways : o. Portions of food may be placed on individual plates and placed before the guests