A handbook of home economics

Slice a small potato very thin. Place in a glass of cold water and allow to stand for one-half hour or more. Notice the appearance of the water. What has taken place? Hold a slice of the potato to the light. Draw, carefully, its appearance. Boil the water in which the sliced potato stood. What change takes place? What causes this change? Where does most of the mineral matter of the potato lie? Why should one not use potato water in cooking? Stewed Tomatoes Remove skins by placing in boiling water a few minutes. They will then peel off easily. Cut in pieces and stew in a granite saucepan until tender. To each cup of tomatoes add 1 tsp. butter, 1/4 tsp. salt, 1/2 tsp. sugar, 1 spk. pepper. Thicken, if desired, with 2 tbsp. cracker crumbs. Scalloped Tomatoes 1 qt. stewed tomatoes or 1 can. 1 tsp. salt. 1/4 tsp. pepper. 1 tbsp. sugar. 1 1/2-2 c. bread crumbs 2-4 tbsp. butter. Mix melted butter and crumbs. Sprinkle layer in bottom of baking-dish. Pour in half the tomato, scatter half the crumbs over this, add remaining tomato, cover with crumbs. Brown in a quick oven. Spinach Freshen four bunches of spinach, pick over carefully, and wash in five different waters. Place in a saucepan without any water. Cover the saucepan, stirring occasionally to prevent burning; cook 5 m. Drain in a colander and chop fine. Melt 1 tbsp. butter in saucepan, add 1 tbsp. flour, 1/4 tsp. salt, 1/8 tsp. pepper. Then stir in 1/4 c. vinegar and 3/4 c. water and add 2 tbsp. sugar. Stir constantly and, when thickened, add the spinach. Serve, garnished with hard cooked eggs. Why is spinach good for us? How else may it be served? White Sauce 1 c. milk. 2 tbsp. flour. 1 tbsp. butter. 1/8 tsp. salt. 1 spk. pepper. Melt butter, add flour, salt, pepper, stir well together, add part of milk and stir until smooth and thick. Add half remaining milk, stir until boiling; add remaining milk and boil. Creamed Carrots 2 c. cubed, cooked carrots. 1 c. white sauce. Prepare carrots according to directions, cut into 1/2 inch dice, boil until tender in salted water, drain, and serve in white sauce. Young carrots will cook in twenty to thirty minutes; the older ones will require one hour. Green Peas Prepare peas as directed. Wash the pods carefully and boil in a small quantity of water. Cook the peas in this water. If young and fresh, the peas will cook in thirty minutes; when old, allow forty-five to sixty minutes. Drain, season with salt and butter, and serve. If desired, the liquid may be thickened like a white sauce and the peas served in this. Always save the liquid in which peas have been cooked, as it may be used in soups. SERVICE The Breakfast Table Arrange cups and saucers, creamer and sugar bowl, in front of the hostess. A coffee-stand should be placed at the right of the hostess for the coffee-pot. All heavy dishes are placed in front of the host, so that he may serve. With fruit, finger bowls should be used. The Dinner Table The carving set and knife and fork rests should be laid in front of the host. The host serves the fish and meat. The soup ladle should be placed in front of the hostess, handle to the right. The hostess should serve the soup, salad, dessert, and coffee, and usually the vegetables.