Foods and home making

20. Egg whites beat up better if cold than if at room temperature. Eggs, Bacon, and Other Breakfast Dishes 103 21. In a fresh egg, the yolk may be stuck to the shell. 22. Eggs should always be washed before they are put in the refrig- erator. 23. When an egg ages, water from the inside of the egg evaporates. 24. A mixture of water glass and water should be hot when poured around eggs. HOME WORK 1. Cook eggs for breakfast. 2. Eggs are good supper or luncheon foods as well as breakfast foods. In case your family does not eat eggs for breakfast or in case no meat is planned for the evening meal, make an omelet or prepare some poached eggs on toast. In making an omelet for your family do not use more than four eggs. If your family numbers more than four persons, make two omelets, each consisting of three or four eggs, rather than one omelet of six or eight eggs. It is difficult for a beginner to make such a large omelet. CHAPTER X A BREAKFAST MENU — SETTING THE TABLE Can you answer these questions ? If not, look for the answers as you study this chapter. 1. In setting a table, on which side of the plate should the knife be placed? the fork? Why? 2. What is a bread and butter plate ? Where is it placed on the table ? 3. What is a silence cloth ? 4. When the table is set, should the sugar spoon be placed in the sugar bowl or on the table beside the sugar bowl? 5. In setting a table, where should the carving knife and fork be placed? Why? 6. What difference is there between a breakfast plate and a dinner plate ? 7. In what order are the foods of a menu listed ? How is a menu written ? If you make a list of the foods you have studied thus far, you will find that you can select from the list a wholesome, appetizing breakfast. The fruit you select will depend in part upon the season of the year. Whether the fruit is cooked or uncooked will depend somewhat upon the season and upon your choice. The other foods will not vary so much with the season. On page 4, some general breakfast plans are given. Turn to this page and study the plans. The following breakfast menu is given that you may learn the proper arrangement of a bill-of- fare. Baked Apples Wheatena with Cream or Top Milk Poached Eggs on Toast Muffins Butter Milk or Cocoa 104 A Breakfast Menu — Setting the Table 105 These are some points to notice about this menu : 1. The foods are arranged in the order in which they are eaten or served. 2. Foods that accompany one another, such as poached eggs and muffins, are grouped together. We say that such a group of foods forms a course. 3. A bread invariably accompanies the main dish of a meal and forms a part of the main course. 4. The beverage is usually placed at the end of a menu. How shall you plan a breakfast menu? In your notebook write down all the foods you have learned to cook which are suit- able for breakfast. Then decide which of these foods would form a wholesome and pleasing breakfast for your class to cook and serve at school. For your breakfast select both foods that are pronounced in flavor and foods that are mild-flavored, as sug- gested on page 3. Also select combinations of moist and dry foods.