Foods and home making

Figure 135. The First Step in Carving a Turkey — Removing the Leg Cut through the skin and meat covering the joint. In order to break the joint it is often necessary to grasp the end of the leg with the fingers and pull it away from the body. (The paper frill over the end of the drumstick of this turkey makes it easier to take hold of the bone.) The leg should then be separated into drumstick and second joint by cutting through the joint uniting the two parts. If the turkey is large, the second joint may be separated into two pieces by cutting the meat along the bone. SUMMARY Chief difference between luncheon or supper and dinner: 1. Main dish of dinner usually meat 2. Greater variety of food in dinner 3. More courses for dinner To count cost of a meal: 1. Know cost by the pound, or quart, or dozen, or package, or can. 2. Measure in cupfuls amount of a pound, quart, package, or can. 462 Dinner To compute the food value of a day's food, consider: 1. Total calories 2. Calories from proteins 3. Distribution of vitamins 4. Amount of calcium, phosphorus, and iron Table linen for dinner: 1. Tablecloths covering entire table 2. Dinner napkins — larger than those used for breakfast 01 luncheon Modern Priscilla Figure 136. The Second Step in Carving a Turkey — Removing the Wing Cut through the joint next to the body, as you did for the leg. Sometimes the tip is cut from the wing before roasting. If not, it may be removed when the turkey is carved. The tip of the wing should not be served. Why? What use can be made of it? If more than half the turkey is needed for serving the meal, the other leg and wing should be removed. Carving meat: 1. The platter should be larger than the piece of meat. 2. Have a sharp carving knife. 3. Cut the meat across the fibers or grain. 4. Steaks with bone : Cut the meat along the bone, then remove the bone ; cut the meat into pieces. Planning and Serving a Dinner 463 5. Rib roast with bone : Slice the meat toward the bone ; then cut slices from the bone. 6. Roast chicken or turkey : Remove the wings and legs ; separate the legs into first and second joint ; slice meat from the breast-. Modern Priscilla Figure 137. The Third Step in Carving a Turkey — Slicing the Breast Stick the fork into the breast near the highest point of the breast bone. With the knife held in a slanting position, cut thin slices from the breast. Cut enough pieces to serve the guests once. When ready for the second helping, cut more pieces. REVIEW QUESTIONS AND EXERCISES Each of the following statements is completed in more than one way, only one of which is correct. Read each statement carefully and choose the correct word or phrase to complete it. Then copy the statement , including only the correct conclusion. 1. For the first course of a hearty dinner serve (a) cream soup ( b ) meat broth. 2. In a quart of flour there are (a) 2 cups ( b ) 3 cups (c) 4 cups. 3. A pound of butter measures (a) 1 cup ( b ) 2 cups (c) 3 cups. 4. For a formal dinner cover the table with (a) doilies (&) runners (c) a tablecloth. 464 Dinner 5. Oyster forks should be placed (a) on the left side of a cover (b) on the right side of a cover. 6. In carving meat cut ( a ) across the fibers ( b ) along the fibers.