With 'this in mind, it is easy to formulate the needs of the dining room. First, it must be a place not only really clean, but one that allows no suspicion in the matter. A well-lighted room with light colors is required rather than a dark one which might conceal dirt. Few objects should be around. Too many suggest subconsciously to the mind that since it is much work to dust, dust has prob- ably been allowed to accumulate. The air must be fresh ; no stale odors of food are welcome. Therefore, heavy materials to which odors cling are unsuitable for draperies or upholstering. Carpets are excluded, and rugs are ad- mitted only because they deaden noise. Moreover, as one likes to be sure nothing has been spilled on the chair, evidently leather or cane seating is to be chosen instead of stuffed furniture. The height of table and chairs should be carefully adjusted for comfort. Chairs that are so high that the average person cannot touch the floor while sitting in them are disagreeable. Again, children often are seated at table so that their chins barely appear, or they are placed so high that they are sitting almost on a level with the table itself, and are reproved for spilling. Since undoubtedly our state of mind affects our diges- tions, colors must be restful and harmonious, and the room must be light and cheerful. On the sideboard or table may be placed utensils which are appropriate and beauti- ful. But remember that it is almost impossible to have 216 FOOD STUDY too few articles around, for things accumulate almost faster than they can be cared for; and that it is, con- sequently, very, very easy to have too many. REFERENCES Pictures and articles on Dining Rooms in such magazines as "The House Beautiful," or hi books on House Furnishing. QUESTIONS 1. Calculate the cost per person of the dinner served and compare it with the following dinner : Main course — Fish chowder. Bread and butter. Dessert — German toast with a pudding sauce. 2. Make a list of dishes, glass, silver, linen, and the like, which you would consider a moderate equipment for a dining room, and find out about what the cost would be. 3. Describe a dining room which you consider suitably furnished. 4. How would you rank a dining room, as a public, semi-public, or private room? What influence should this have on the choice of pictures for the room ? XLIV POP-OVERS A. PREPARE POP-OVERS. Use one-fourth of the following proportions : LIQUID (Milk) FLOUR (Bread flour sifted) EGO FAT (Butter) SALT 1 C. 1 C. 1 1 tsp. Jtsp. FLOUR MIXTURES 217 Mix as follows: 1. Beat white and yolk separately. Add the milk to the beaten yolk and add to the flour and salt. Stir in the melted butter and finally fold in the beaten white. 2. Add the milk to the flour and salt. Add unbeaten egg and melted butter and beat with a Dover egg beater until there are no lumps. Pour each pop-over batter into hot, buttered, earthen molds or iron muffin pans, but do not fill molds more than quarter full. Bake in a hot oven l (482° F.) until the pop-overs are puffed and beginning to brown, then reduce the heat and finish baking. Allow thirty to thirty-five minutes for the whole baking. Compare results.

AI-modernized reading of the original text

With 'this in mind, it is easy to formulate the needs of the dining room. First, it must be a place not only really clean, but one that allows no suspicion in the matter. A well-lighted room with light colors is required rather than a dark one which might conceal dirt. Few objects should be around. Too many suggest subconsciously to the mind that since it is much work to dust, dust has probably been allowed to accumulate. The air must be fresh ; no stale odors of food are welcome. Therefore, heavy materials to which odors cling are unsuitable for draperies or upholstering. Carpets are excluded, and rugs are admitted only because they deaden noise. Moreover, as one likes to be sure nothing has been spilled on the chair, evidently leather or cane seating is to be chosen instead of stuffed furniture. The height of table and chairs should be carefully adjusted for comfort. Chairs that are so high that the average person cannot touch the floor while sitting in them are disagreeable. Again, children often are seated at table so that their chins barely appear, or they are placed so high that they are sitting almost on a level with the table itself, and are reproved for spilling. Since undoubtedly our state of mind affects our digestions, colors must be restful and harmonious, and the room must be light and cheerful. On the sideboard or table may be placed utensils which are appropriate and beautiful. But remember that it is almost impossible to have too few articles around, for things accumulate almost faster than they can be cared for; and that it is, consequently, very, very easy to have too many. Pictures and articles on Dining Rooms in such magazines as "The House Beautiful," or hi books on House Furnishing. 1. Calculate the cost per person of the dinner served and compare it with the following dinner : Main course — Fish chowder. Bread and butter. Dessert — German toast with a pudding sauce. 2. Make a list of dishes, glass, silver, linen, and the like, which you would consider a moderate equipment for a dining room, and find out about what the cost would be. 3. Describe a dining room which you consider suitably furnished. 4. How would you rank a dining room, as a public, semi-public, or private room? What influence should this have on the choice of pictures for the room ? POP-OVERS A. PREPARE POP-OVERS. Use one-fourth of the following proportions : (Milk) (Bread flour sifted) EGO FAT (Butter) 1 C. 1 C. 1 tsp. Jtsp. FLOUR MIXTURES 217 Mix as follows: 1. Beat white and yolk separately. Add the milk to the beaten yolk and add to the flour and salt. Stir in the melted butter and finally fold in the beaten white. 2. Add the milk to the flour and salt. Add unbeaten egg and melted butter and beat with a Dover egg beater until there are no lumps. Pour each pop-over batter into hot, buttered, earthen molds or iron muffin pans, but do not fill molds more than quarter full. Bake in a hot oven l (482° F.) until the pop-overs are puffed and beginning to brown, then reduce the heat and finish baking. Allow thirty to thirty-five minutes for the whole baking. Compare results.

Food study