A handbook of home economics

The soup spoons should be placed at the right of the knives at each place, bowls up. Rules for Serving Cold food should be served on cold dishes, hot food on hot dishes. Never fill glasses or cups more than three-fourths full. Fill before each course. Do not let the table become disorderly during the meal. When passing a dish, hold it so that the thumb will not rest upon the upper surface. The waitress should stand at the back of the hostess, or while the meat is being carved, at the back of the host. She should take each plate from the left as it is ready to serve, in her right hand, and place it before the person for whom it is intended. Everything is served at the left, except liquids in glasses, or cups and saucers. In passing dishes from which a person is to help himself, pass always to the left side, so that the food may be taken with the right hand. All soiled dishes should be removed from the left. The waitress should never pile one dish upon another. When one course is finished, soiled dishes should be removed first, then food, then clean dishes, then crumbs. When folding the tablecloth or napkins always fold very carefully in the same creases. PART II EGGS Eggs are a tissue-building food, the chief protein being a form of albumen. In food value and in digestibility they compare favorably with meat, and during the spring and summer should be freely used. When an egg is perfectly fresh it will sink to the bottom of a brine made in the proportion of two ounces of salt to one pint of water; if stale, the egg will float upon the surface. If a stale egg is shaken gently it will give a rattling sound. Soft-cooked Eggs Place egg in stewpan of boiling water, using a spoon. Cover closely and place where water will keep hot, but where it will not boil. Cook 6 to 8 m. Hard-cooked Eggs Place egg in stewpan of boiling water, using a spoon. Cover closely and place where water will keep hot, but where it will not boil. Cook 40 to 45 m. Poached Eggs on Toast Have a shallow pan two-thirds full of boiling, salted water, allowing 1 tsp. salt to 1 pt. water. Put a slightly buttered muffin-ring in the water. Break egg carefully into a cup and slip into muffinring. The water should cover the egg. When there is a film on top, and the white is firm, carefully take up ring and egg with a buttered griddlecake turner and place egg on a circular piece of buttered toast. Pour boiling water over the white of an egg and boil hard. How does it appear? Fry a little in hot fat. What is the effect? Pour some water heated to 180° F. over the white and let stand five minutes. What is the appearance? Why should you not cook your eggs at 212° F.? How much water do you need to use when cooking one egg in the shell? When cooking four? Name the different parts of an egg. Why does an egg become "stale"? How many eggs of average size in a pound? Compare the cost of steak and eggs. Scrambled Eggs 4 eggs. 1/4 tsp. salt. 2 tbsp. milk. 1 spk. pepper. 1/2 tbsp. butter. Beat eggs slightly with a fork, add milk and seasoning. Melt butter in saucepan, turn in the egg mixture,