Fruits and vegetables, usually cut into pieces or chopped, may be
molded in a gelatin mixture. In order that the solid food may be uni-
formly distributed through the gelatin mixture, the latter should be cooled
and allowed to stiffen slightly before the solid food is added.
Snow pudding is a gelatin mixture containing beaten egg whites.
Salads and Desserts for Dinner 447
Bavarian cream is a gelatin mixture containing whipped cream.
Drop cookies are shaped by being dropped, as batter, on a baking pan.
Cut cookies are shaped by being cut, as dough, in slices. These
cookies usually contain more fat than drop cookies.
REVIEW QUESTIONS AND EXERCISES
Copy the following sentences, writing a letter, word, or number in place
of each blank.
1. Vitamin is destroyed by cooking.
2. Because meats are lacking in vitamin C, vegetables are
good foods to use with meats.
3. Hot salad dressing cabbage.
4. Gelatin is dissolved in water.
5. One tablespoon gelatin will stiffen liquid.
6. Gelatin containing uncooked pineapple fails to stiffen because
there is a in pineapple.
7. When cream is whipped in warm weather, its container should
be surrounded with
8. Cream that is whipped in warm weather should be put in an
container.
9. Cream for whipping should contain at least per cent fat.
10. Cookies should be baked at degrees F.
11. Cut cookies are made from a — — mixture than drop cookies.
12. Bavarian creams always contain whipped cream and
13. Gelatin in form will dissolve more quickly than sheet
gelatin.
14. Foods rich in vitamins in pineapple-carrot salad are , ,
, and
15. Canned tomatoes as well as fresh tomatoes are especially valuable
for their mineral matter and
HOME WORK
1. Write a list of seven salads — one for each day of the week —
suitable to serve for dinner at your home.
2. State why you think each salad would be suitable for dinner.
3. Refer to the suggestions for desserts given on pages 311-326, as
well as to the suggestions given in this chapter. Write a list of seven
desserts — one for each day of the week — suitable to serve for dinner
at your home.
4. Prepare at least one salad and one dessert at your home.
CHAPTER XXXII
PLANNING AND SERVING A DINNER — COUNTING THE
COST OF FOODS — CALCULATING FOOD VALUES —
CARVING
Can you answer these questions ? If not, look for the answers
as you study this chapter.
1. In carving meat should one cut enough for all the guests before
serving them?
2. How should a steak containing a bone be carved?
3. What kind of cover should be used on a table for a formal
dinner?
4. Why does a carving fork have a guard between the handle and
prongs?
5. A rolled rib roast is usually held in place by strings. Should all
the strings be removed Defore you start to carve ?
6. State two reasons for cutting meat across the grain.
7. How thick should a roast be sliced?
8. What is the choicest part of a ham?
9. In carving a roast turkey what part should you cut first?
10. How many cups are there in a pound of butter? What is the
cost by the cup? by the tablespoon?
How does dinner differ from luncheon or supper? When
meat is used but once a day, it is usually served for dinner. It
forms the main dish of the main course. Serving meat for
dinner and not for luncheon or supper is one of the differences
between these meals.
Page 233
Presented as published in 1928. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
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Fruits and vegetables, usually cut into pieces or chopped, may be
molded in a gelatin mixture. In order that the solid food may be uni-
formly distributed through the gelatin mixture, the latter should be cooled
and allowed to stiffen slightly before the solid food is added.
Snow pudding is a gelatin mixture containing beaten egg whites.
Salads and Desserts for Dinner 447
Bavarian cream is a gelatin mixture containing whipped cream.
Drop cookies are shaped by being dropped, as batter, on a baking pan.
Cut cookies are shaped by being cut, as dough, in slices. These
cookies usually contain more fat than drop cookies.
REVIEW QUESTIONS AND EXERCISES
Copy the following sentences, writing a letter, word, or number in place
of each blank.
1. Vitamin is destroyed by cooking.
2. Because meats are lacking in vitamin C, vegetables are
good foods to use with meats.
3. Hot salad dressing cabbage.
4. Gelatin is dissolved in water.
5. One tablespoon gelatin will stiffen liquid.
6. Gelatin containing uncooked pineapple fails to stiffen because
there is a in pineapple.
7. When cream is whipped in warm weather, its container should
be surrounded with
8. Cream that is whipped in warm weather should be put in an
container.
9. Cream for whipping should contain at least per cent fat.
10. Cookies should be baked at degrees F.
11. Cut cookies are made from a — — mixture than drop cookies.
12. Bavarian creams always contain whipped cream and
13. Gelatin in form will dissolve more quickly than sheet
gelatin.
14. Foods rich in vitamins in pineapple-carrot salad are , ,
, and
15. Canned tomatoes as well as fresh tomatoes are especially valuable
for their mineral matter and
HOME WORK
1. Write a list of seven salads — one for each day of the week —
suitable to serve for dinner at your home.
2. State why you think each salad would be suitable for dinner.
3. Refer to the suggestions for desserts given on pages 311-326, as
well as to the suggestions given in this chapter. Write a list of seven
desserts — one for each day of the week — suitable to serve for dinner
at your home.
4. Prepare at least one salad and one dessert at your home.
CHAPTER XXXII
PLANNING AND SERVING A DINNER — COUNTING THE
COST OF FOODS — CALCULATING FOOD VALUES —
CARVING
Can you answer these questions ? If not, look for the answers
as you study this chapter.
1. In carving meat should one cut enough for all the guests before
serving them?
2. How should a steak containing a bone be carved?
3. What kind of cover should be used on a table for a formal
dinner?
4. Why does a carving fork have a guard between the handle and
prongs?
5. A rolled rib roast is usually held in place by strings. Should all
the strings be removed Defore you start to carve ?
6. State two reasons for cutting meat across the grain.
7. How thick should a roast be sliced?
8. What is the choicest part of a ham?
9. In carving a roast turkey what part should you cut first?
10. How many cups are there in a pound of butter? What is the
cost by the cup? by the tablespoon?
How does dinner differ from luncheon or supper? When
meat is used but once a day, it is usually served for dinner. It
forms the main dish of the main course. Serving meat for
dinner and not for luncheon or supper is one of the differences
between these meals.