The hostess knows when the meal is concluded, and so
she is the one to give the signal for leaving the table. At
some dinners the ladies go first, leaving the men to smoke.
Everyone rises, however, while the ladies pass out. If one
is not to be present at the next meal at the same place, it is
not necessary to fold the napkin. It should be placed on
the table as compactly as possible and not spread out, so
that it is in danger of coming into contact with soiled
dishes. If the napkin is folded, this should not be done
on the table.
A dinner invitation necessitates a call afterward as an
acknowledgment of the courtesy.
QUESTIONS
1. What points must be taken into consideration in determining
the character of the breakfast to be served to a given family ?
2. List as many points as possible that seem to you necessary to
make breakfast a comfortable meal.
XXIV
MEDIUM WHITE SAUCE
CREAMED CHIPPED BEEF
A. Class Experiments. STARCH.
1. Boil a pinch of starch with about a tablespoon
of water ; cool and add a drop of iodine. Recall
the test on potato. Repeat, using flour instead
of starch.
WHITE SAUCE 129
2. Methods of mixing starch and hot liquids.
a. Stir a teaspoon of cornstarch or flour into
half a cup of boiling water and note results.
Break a lump and examine the inside.
b. Pour half a cup of boiling water on a tea-
spoon of starch or flour. Does it still lump ?
c. Mix a teaspoon of flour or starch with a
teaspoon of sugar, then pour on half a cup
of boiling water. Result ?
d. Mix a teaspoon of starch or flour with a
little cold water, making a smooth paste,
and pour this into half a cup of boiling
water, stirring. Result?
e. Melt a teaspoon of fat, add a teaspoon of
flour or starch, stir thoroughly, and then
pour in gradually half a cup of boiling
water, stirring as you pour.
In what ways could you successfully mix flour,
butter, and hot milk, to make a white sauce?
B. WHITE SAUCE.
To find out how much flour is used to thicken a cup
of milk to the consistency of a white sauce.
Melt a tablespoon of butter in a saucepan on a
fire, add a tablespoon of flour, and then pour in
hot milk, stirring and adding it gradually until
you obtain the consistency you think proper for
a white sauce. Be sure to keep track of the
amount of milk used. Calculate how much
flour would be needed for a cup of liquid.
Ordinarily a fourth teaspoon of salt to a cup of
liquid would be added. Why is it unnecessary,
considering the use to be made of the white
sauce in (C) ?
130 FOOD STUDY
C. PREPARE CHIPPED BEEF ON TOAST.
Shred the beef into pieces, cover with hot water
and let stand a minute to remove some of the
salt. Then drain, and reheat the beef in the
sauce made in (B). Add salt, if needed.
WHEAT
Food study
1917Page 66
Presented as published in 1917. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
The hostess knows when the meal is concluded, and so she is the one to give the signal for leaving the table. At some dinners the ladies go first, leaving the men to smoke. Everyone rises, however, while the ladies pass out. If one is not to be present at the next meal at the same place, it is not necessary to fold the napkin. It should be placed on the table as compactly as possible and not spread out, so that it is in danger of coming into contact with soiled dishes. If the napkin is folded, this should not be done on the table.
A dinner invitation necessitates a call afterward as an acknowledgment of the courtesy.
1. What points must be taken into consideration in determining the character of the breakfast to be served to a given family ?
2. List as many points as possible that seem to you necessary to make breakfast a comfortable meal.
MEDIUM WHITE SAUCE
CREAMED CHIPPED BEEF
A. Class Experiments. STARCH.
1. Boil a pinch of starch with about a tablespoon of water ; cool and add a drop of iodine. Recall the test on potato. Repeat, using flour instead of starch.
WHITE SAUCE 129
2. Methods of mixing starch and hot liquids.
a. Stir a teaspoon of cornstarch or flour into half a cup of boiling water and note results. Break a lump and examine the inside.
b. Pour half a cup of boiling water on a teaspoon of starch or flour. Does it still lump ?
c. Mix a teaspoon of flour or starch with a teaspoon of sugar, then pour on half a cup of boiling water. Result ?
d. Mix a teaspoon of starch or flour with a little cold water, making a smooth paste, and pour this into half a cup of boiling water, stirring. Result?
e. Melt a teaspoon of fat, add a teaspoon of flour or starch, stir thoroughly, and then pour in gradually half a cup of boiling water, stirring as you pour.
In what ways could you successfully mix flour, butter, and hot milk, to make a white sauce?
B. WHITE SAUCE.
To find out how much flour is used to thicken a cup of milk to the consistency of a white sauce.
Melt a tablespoon of butter in a saucepan on a fire, add a tablespoon of flour, and then pour in hot milk, stirring and adding it gradually until you obtain the consistency you think proper for a white sauce. Be sure to keep track of the amount of milk used. Calculate how much flour would be needed for a cup of liquid. Ordinarily a fourth teaspoon of salt to a cup of liquid would be added. Why is it unnecessary, considering the use to be made of the white sauce in (C) ?
C. PREPARE CHIPPED BEEF ON TOAST.
Shred the beef into pieces, cover with hot water and let stand a minute to remove some of the salt. Then drain, and reheat the beef in the sauce made in (B). Add salt, if needed.
WHEAT