3. How many classes of gelatine desserts are there ? Consult cook books. 4. What relation is there between gelatine and glue ? XXXIX REVIEW LESSON DINNER SPLIT PEA SOUP SPANISH CREAM PREPARE AND SERVE A DINNER. Suggested menu : Soup — Split pea soup. Meat — Pork chops. Vegetables — Creamed string beans (canned), or Creamed turnips. Mashed potatoes. Dessert — Spanish cream. STYLES OF SERVING 195 SPLIT PEA SOUP. Soak a cup of peas for an hour or so, then drain, add a quart of cold water, and a slice or two of onion, and simmer until the peas are soft. This will take at least two hours. Rub through a strainer, and reheat, thinning with milk until the consistency of soup. Thicken with flour as in potato soup. A tablespoon of butter will improve the flavor, or a piece of fat salt pork✪ Split Pea Soup may be simmered with the peas. SPANISH CKEAM. i box gelatine or Yolks 3 eggs 1 tbsp. granulated gelatine ^ c. sugar (scant) 3 c. milk | tsp. salt Whites 3 eggs 1 tsp. vanilla✪ Spanish Cream Scald milk with gelatine, add sugar, pour slowly on yolks of eggs slightly beaten. Return to double boiler and cook until thickened, stirring constantly; remove from range, add salt, flavoring, and whites of eggs beaten stiff. Turn into individual molds, first dipped in cold water, and chill; serve with cream. More gelatine will be required if large molds are used. From the "Boston Cooking-School Cook Book." By FANNIE M. FARMER. STYLES OP SERVING There are two styles of serving meals — the English and the Russian. According to the English style, everything is served at the table, — soup from a tureen, meat from a platter placed in front of the host, the dishes being passed either by a maid or by those seated at table. According to the general custom, the hostess serves the 196 FOOD STUDY soup, salad, and dessert ; the host, the meat, fish, and the vegetables to be placed on the plate, while other members of the family serve the butter and such vegetables as are eaten from side dishes. In modern practice the latter are eliminated as far as possible, for only vegetables which cannot be eaten with a fork are served in separate dishes. In the Russian style, serving dishes are not placed on the table ; either the portion of food on a plate is placed before the individual to be served, or the serving dishes are passed in turn to each person and returned to the serv- ing table. The latter is the usual formal style of service and cannot be carried out without a maid. In common practice these two styles are often combined. Soup, nowadays, is almost always served in the Russian style, whether a maid is present or not. With a maid, the vegetables are frequently served in the Russian style, while the roast is carved on the table and served in the Eng- lish style. In this case, the maid places an empty plate before the host and, while he is filling it, she takes another plate in her right hand ; then, from the left of the host, having taken up the filled plate in her left hand, she puts the empty plate in its place. The filled plate is placed before the individual for whom it is intended, from his right. Then, with another empty plate, the waitress re- turns to the left of the host for the next filled plate.

AI-modernized reading of the original text

3. How many classes of gelatine desserts are there ? Consult cook books. 4. What relation is there between gelatine and glue ? XXXIX DINNER SPLIT PEA SOUP SPANISH CREAM PREPARE AND SERVE A DINNER. Suggested menu : Soup — Split pea soup. Meat — Pork chops. Vegetables — Creamed string beans (canned), or Creamed turnips. Mashed potatoes. Dessert — Spanish cream. STYLES OF SERVING 195 SPLIT PEA SOUP. Soak a cup of peas for an hour or so, then drain, add a quart of cold water, and a slice or two of onion, and simmer until the peas are soft. This will take at least two hours. Rub through a strainer, and reheat, thinning with milk until the consistency of soup. Thicken with flour as in potato soup. A tablespoon of butter will improve the flavor, or a piece of fat salt pork may be simmered with the peas. SPANISH CREAM. i box gelatine or Yolks 3 eggs 1 tbsp. granulated gelatine ^ c. sugar (scant) 3 c. milk | tsp. salt Whites 3 eggs 1 tsp. vanilla Scald milk with gelatine, add sugar, pour slowly on yolks of eggs slightly beaten. Return to double boiler and cook until thickened, stirring constantly; remove from range, add salt, flavoring, and whites of eggs beaten stiff. Turn into individual molds, first dipped in cold water, and chill; serve with cream. More gelatine will be required if large molds are used. From the "Boston Cooking-School Cook Book." By STYLES OP SERVING There are two styles of serving meals — the English and the Russian. According to the English style, everything is served at the table, — soup from a tureen, meat from a platter placed in front of the host, the dishes being passed either by a maid or by those seated at table. According to the general custom, the hostess serves the soup, salad, and dessert ; the host, the meat, fish, and the vegetables to be placed on the plate, while other members of the family serve the butter and such vegetables as are eaten from side dishes. In modern practice the latter are eliminated as far as possible, for only vegetables which cannot be eaten with a fork are served in separate dishes. In the Russian style, serving dishes are not placed on the table ; either the portion of food on a plate is placed before the individual to be served, or the serving dishes are passed in turn to each person and returned to the serving table. The latter is the usual formal style of service and cannot be carried out without a maid. In common practice these two styles are often combined. Soup, nowadays, is almost always served in the Russian style, whether a maid is present or not. With a maid, the vegetables are frequently served in the Russian style, while the roast is carved on the table and served in the English style. In this case, the maid places an empty plate before the host and, while he is filling it, she takes another plate in her right hand ; then, from the left of the host, having taken up the filled plate in her left hand, she puts the empty plate in its place. The filled plate is placed before the individual for whom it is intended, from his right. Then, with another empty plate, the waitress returns to the left of the host for the next filled plate.

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