2 tbsp. butter 1 tsp. flour 2 tbsp. vinegar f tsp. mustard * | tsp. paprika ✪ Boiled Dressing Mix the dry ingredients and add the vinegar. Beat the egg slightly and add the milk. Combine the two. Which should be poured into the other? Add the butter. Cook as boiled custard. 1 May be omitted. ARRANGEMENTS IN THE KITCHEN 287 If uncertain of the freshness of the milk, make without the vinegar and cool the mixture before adding the acid. D. SALADS. Serve dressings on salads, using such combinations of meat, vegetables, fruits, and nuts, as seem desirable. Review Lesson XXX for treatment of lettuce. Suggestions: 1. Apple and date with boiled dressing. 2. Orange, pineapple, and grape, with mayonnaise. 3. Apple, celery, and nut, with either dressing. 4. Cabbage with boiled dressing. 5. String beans with either dressing. 6. Banana with boiled dressing, sprinkled with nuts. 7. Potato salad with either dressing. ARRANGEMENTS IN THE KITCHEN AND DINING ROOM The older idea of a kitchen is quite different from our modern ideal. Originally the kitchen was a living room in which the preparation of food was carried on as one of many industries. Therefore, when the room was in order, everything pertaining to cooking was, as far as possible, put out of sight. Now, the kitchen is a workshop for the preparation of food and need be adapted only for that use, and may show frankly the use for which it is intended. If one pictures the going to and fro which is necessary in the preparation of a meal, the advantage of a small kitchen is at once obvious. The stove, sink, and table, to save both time and steps, must be near each other. Their relative positions, also, make a considerable dif- ference in the steps which have to be taken. In the preparation of a meal, food which is ready to go to the dining room is taken from the stove, placed in serving 288 FOOD STUDY dishes, and carried into the other room. Therefore, a serving table should stand between the stove and the door into the dining room. This need not be a large table ; it may be only a shelf, even a folding shelf. It may very conveniently be covered with galvanized iron or zinc, be- cause then hot dishes and kettles can freely be set on it. On the other hand, a table on which food is prepared for cooking should stand next to the stove and near the storage cupboard and ice-box. These need not necessarily be in one straight line. Note the accompanying illustrations (floor plans of kitchens). For washing dishes, the drain boards and china closet should be near the sink. But, obviously, water will also be needed in mixing food, and in cooking it. The best way, then, to bring the sink near all these is to place it opposite the stove. This sort of arrangement of work is called "routing" it. Unfortunately the positions of the stove, sink, and closets are often determined by the architect, with little or no regard to the convenience of the worker. But thought and ingenuity in putting up shelves and cupboards can do much in transforming an inconvenient kitchen into at least a more convenient one.

AI-modernized reading of the original text

2 tbsp. butter 1 tsp. flour 2 tbsp. vinegar f tsp. mustard * | tsp. paprika Mix the dry ingredients and add the vinegar. Beat the egg slightly and add the milk. Combine the two. Which should be poured into the other? Add the butter. Cook as boiled custard. 1 May be omitted. ARRANGEMENTS IN THE KITCHEN 287 If uncertain of the freshness of the milk, make without the vinegar and cool the mixture before adding the acid. D. SALADS. Serve dressings on salads, using such combinations of meat, vegetables, fruits, and nuts, as seem desirable. Review Lesson XXX for treatment of lettuce. Suggestions: 1. Apple and date with boiled dressing. 2. Orange, pineapple, and grape, with mayonnaise. 3. Apple, celery, and nut, with either dressing. 4. Cabbage with boiled dressing. 5. String beans with either dressing. 6. Banana with boiled dressing, sprinkled with nuts. 7. Potato salad with either dressing. ARRANGEMENTS IN THE KITCHEN AND DINING ROOM The older idea of a kitchen is quite different from our modern ideal. Originally the kitchen was a living room in which the preparation of food was carried on as one of many industries. Therefore, when the room was in order, everything pertaining to cooking was, as far as possible, put out of sight. Now, the kitchen is a workshop for the preparation of food and need be adapted only for that use, and may show frankly the use for which it is intended. If one pictures the going to and fro which is necessary in the preparation of a meal, the advantage of a small kitchen is at once obvious. The stove, sink, and table, to save both time and steps, must be near each other. Their relative positions, also, make a considerable difference in the steps which have to be taken. In the preparation of a meal, food which is ready to go to the dining room is taken from the stove, placed in serving dishes, and carried into the other room. Therefore, a serving table should stand between the stove and the door into the dining room. This need not be a large table ; it may be only a shelf, even a folding shelf. It may very conveniently be covered with galvanized iron or zinc, because then hot dishes and kettles can freely be set on it. On the other hand, a table on which food is prepared for cooking should stand next to the stove and near the storage cupboard and ice-box. These need not necessarily be in one straight line. Note the accompanying illustrations (floor plans of kitchens). For washing dishes, the drain boards and china closet should be near the sink. But, obviously, water will also be needed in mixing food, and in cooking it. The best way, then, to bring the sink near all these is to place it opposite the stove. This sort of arrangement of work is called "routing" it. Unfortunately the positions of the stove, sink, and closets are often determined by the architect, with little or no regard to the convenience of the worker. But thought and ingenuity in putting up shelves and cupboards can do much in transforming an inconvenient kitchen into at least a more convenient one.

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Boiled Dressing

Food study