In the skeleton menus, given later, an effort has been made to present something practical, that shall represent what should exist in the average American family. If, however, the teacher's work lies with poorer people, she must adapt herself to the circumstances. We have tried always to indicate specifically under each section how this may be done; but the matter is of so much importance that too much emphasis cannot be laid upon it. Related Reading, Language, and Spelling Lessons The menus, plans for setting the table, lists of dishes, order for serving and for cleaning already suggested will give abundant training in written language. The references to general literature will suggest innu- merable possibilities for oral language, and the " Reader in Domestic Science" gives varied and abundant reading matter with reference to various historical dinners, and the habits and customs of other nations and ages. Breakfast Facts. — The usual and average American breakfast consists of: — Fruit Cereal, Cream, or Warm Milk Meat, or Eggs Potatoes Bread and Butter Milk [Hot Bread Coffee] This should be served in the four courses indicated. That this meal shall be served and eaten properly, attention must be given to the following points : — 212 HANDBOOK OF DOMESTIC SCIENCE (1) The care of the dining room before breakfast. (2) The setting of the tabh\ side tabU\ and sideboard. (3) Preparation of bread, butter, and water. (4) Serving the meal. Cake of the Dining Koom heeoke Breakfast The room must be aired, put to rights, and dusted. Except in the cohh>st weather, give the dining room a thorough airing, b}' opening the windows both at the top and at the bottom. The length of time during which the windows should be open depends entirely upon the tem- perature, and this can be accurately judged only by a thermometer. The optimum temperature is 68° F., since the occupants will be sitting quietly, and not at Avork. Brush np the rug. Wipe the floor Avitli a damp cloth, or dust mop, if it needs it. ~\Vith a cheese-cloth duster, dust carefully the table, chairs, side table, sideboard, window ledges, shaking the duster out of doors at the necessary intervals. See that the mirrors, glass doors, and picture glasses are clean. See that eacli article of furniture is in its proper place, and at its proper angle. • In setting the table, cover it first with a cover of double Canton flannel or felt. This protects the polished surface from hot dishes, and also makes even a handsome cloth look handsomer. Over this, spread the table-cloth. The long middle crease must divide the table exactl}'- in half. Put for each person, a fruit plate, covered with a doilj'-, on which rests a finger bowl, one-third full of water. See that each plate is symmetrically placed, both with reference to the table as a whole, and each of the other plates. At the right of each plate, place a silver fruit knife, with its THE DINING ROOM 213 edge toward the plate. If a spoon is needed, put it to the left, witli the bowl up. Two tumblers should be placed at the right, and a bread- and-butter plate at the left. On the right, again, put the breakfast knife and cereal spoon, and to the left, the fork, with the tines turned up, and the napkin.

AI-modernized reading of the original text

In the skeleton menus, given later, an effort has been made to present something practical, that shall represent what should exist in the average American family. If, however, the teacher's work lies with poorer people, she must adapt herself to the circumstances. We have tried always to indicate specifically under each section how this may be done; but the matter is of so much importance that too much emphasis cannot be laid upon it. Related Reading, Language, and Spelling Lessons The menus, plans for setting the table, lists of dishes, order for serving and for cleaning already suggested will give abundant training in written language. The references to general literature will suggest innumerable possibilities for oral language, and the " Reader in Domestic Science" gives varied and abundant reading matter with reference to various historical dinners, and the habits and customs of other nations and ages. Breakfast Facts. — The usual and average American breakfast consists of: — Fruit Cereal, Cream, or Warm Milk Meat, or Eggs Potatoes Bread and Butter Milk [Hot Bread Coffee] This should be served in the four courses indicated. That this meal shall be served and eaten properly, attention must be given to the following points : — (1) The care of the dining room before breakfast. (2) The setting of the table side tabU\ and sideboard. (3) Preparation of bread, butter, and water. (4) Serving the meal. Care of the Dining Room before Breakfast The room must be aired, put to rights, and dusted. Except in the coldest weather, give the dining room a thorough airing, b}' opening the windows both at the top and at the bottom. The length of time during which the windows should be open depends entirely upon the temperature, and this can be accurately judged only by a thermometer. The optimum temperature is 68° F., since the occupants will be sitting quietly, and not at work. Brush np the rug. Wipe the floor Avitli a damp cloth, or dust mop, if it needs it. With a cheese-cloth duster, dust carefully the table, chairs, side table, sideboard, window ledges, shaking the duster out of doors at the necessary intervals. See that the mirrors, glass doors, and picture glasses are clean. See that eacli article of furniture is in its proper place, and at its proper angle. • In setting the table, cover it first with a cover of double Canton flannel or felt. This protects the polished surface from hot dishes, and also makes even a handsome cloth look handsomer. Over this, spread the table-cloth. The long middle crease must divide the table exactly in half. Put for each person, a fruit plate, covered with a doily, on which rests a finger bowl, one-third full of water. See that each plate is symmetrically placed, both with reference to the table as a whole, and each of the other plates. At the right of each plate, place a silver fruit knife, with its edge toward the plate. If a spoon is needed, put it to the left, witli the bowl up. Two tumblers should be placed at the right, and a breadand-butter plate at the left. On the right, again, put the breakfast knife and cereal spoon, and to the left, the fork, with the tines turned up, and the napkin.

Handbook of domestic science and household arts for use in elementary schools