Name: Luncheons, breakfasts, simple dinners and carving
Author: H. Myra Norton

^' ii.\V ii-i*'^ :L MTIIA NORTGM ^ 0 sO" A'b r J6fi<^ \> — ^k \ . \'.' / l^iyC^ //^, V^- Qass. Book. THE BEQUEST OF DANIEL MURRAY WASHINGTON. D. C. 1925 Luncheons Breakfasts, Simple Dinners and Carving AI,SO Practical Talks to Home-Makers BY H. MYRA NORTON Teacher of Domestic Science in Walden University, Nashville, Tenn. ^'- >'nu\. N. h I. SOHOOt WITH TWO HUNDRED OF HER BEST RECEIPTS awi.. .zvn.LE,vA> t \ Thk Cumbkri^and Prkss Nashvii,i,e, T^nn. The bequest of Daniel Murray, Washington, D, C. 1925. THE PREFACE. (J Purpose.— This book is intended to be of use to a large body of young women and housekeepers of the colored race. After spending twelve years in the South- land and having studied very carefully the needs of the people— I wish to leave them a fewf thoughts along the lines of domestic science. It has been my custom to note down those points of practical importance in which the masses of the people seem to need instruction. H. Myra Norton. Nashville, Tenn., December, 1905. SUGGESTIONS TO THE READER. This book will not contain any of the subjects that are generally found in cook books on heat, light, etc. But I shall put in some simple and yet practical talks to young people that will be of more use in the homes. And I here say that I hope this book will help and be of use in all homes that it may reach and that the people will accept it in the spirit in which it has been written, and I further trust that God will bless my efforts in trying to help my own people. PRELIMINARIES. MEASURING. Accurate measurement is necessary to insure suc- cess in cooking". All dry materials should be sifted before measur- ing. A cupful is all a cup will hold without running it over, full to the brim. A scant cupful is within a quarter of an inch of thj top. A tablespoonful of flour, sugar, or butter is a rounded spoonful. A teaspoonful of salt, soda, pepper, or spice is a level spoonful. A heaped spoonful is all the spoon will hold. Half a sipoonful is measured by dividing through the middle lengthwise. CARVING. Everyone should know how; to carve. While the but- ler does the carving in the present a la Russe style of dinner, yet there are many informal and family dinners, picnics, and sO' on, where butlers are not present for service, and as much of the pleasure of a good dinner depends on the carving it is a desirable accomplishment for all. In England there were regular schools where this art was taught, and at one time the duty of carving devolved on the lady of the house. 5 Lady Mary Wortley Montagu took lessons three times a week, and then she dined an hour or so in advance of the others so that she might perform this office at her father's table, and other ladies did the same in those days. I shall offer a few suggestions on the art which may be helpful to some of my read- ers. To carve the knife must be sharp, which should be attended to before going tO' the table, and it should be made of the best steel. The fork should be fur- nished with a guard, and be long and strong. Carving Ham — I think the best way to carve a ham is to begin in the middle of the ham and cut across it. The knife should be sharp, and thin, even slices should be cut, always cutting clear to the bone.

AI-modernized reading of the original text

^' ii.\V ii-i*'^ :L MTIIA NORTGM ^ sO" A'b r J6fi<^ \> — ^k \ . \'.' / l^iyC^ //^, V^- Qass. Book. THE BEQUEST OF DANIEL MURRAY WASHINGTON. D. C. Luncheons Breakfasts, Simple Dinners and Carving AI,SO Practical Talks to Home-Makers BY H. MYRA NORTON Teacher of Domestic Science in Walden University, Nashville, Tenn. ^'- >'nu\. N. h I. SOHOOt WITH TWO HUNDRED OF HER BEST RECEIPTS awi.. .zvn.LE,vA> t \ Thk Cumbkri^and Prkss Nashvii,i,e, T^nn. The bequest of Daniel Murray, Washington, D, C. THE PREFACE. (J Purpose.— This book is intended to be of use to a large body of young women and housekeepers of the colored race. After spending twelve years in the Southland and having studied very carefully the needs of the people— I wish to leave them a fewf thoughts along the lines of domestic science. It has been my custom to note down those points of practical importance in which the masses of the people seem to need instruction. H. Myra Norton. Nashville, Tenn., December, 1905. SUGGESTIONS TO THE READER. This book will not contain any of the subjects that are generally found in cook books on heat, light, etc. But I shall put in some simple and yet practical talks to young people that will be of more use in the homes. And I here say that I hope this book will help and be of use in all homes that it may reach and that the people will accept it in the spirit in which it has been written, and I further trust that God will bless my efforts in trying to help my own people. PRELIMINARIES. MEASURING. Accurate measurement is necessary to insure success in cooking". All dry materials should be sifted before measuring. A cupful is all a cup will hold without running it over, full to the brim. A scant cupful is within a quarter of an inch of thj top. A tablespoonful of flour, sugar, or butter is a rounded spoonful. A teaspoonful of salt, soda, pepper, or spice is a level spoonful. A heaped spoonful is all the spoon will hold. Half a spoonful is measured by dividing through the middle lengthwise. CARVING. Everyone should know how; to carve. While the butler does the carving in the present a la Russe style of dinner, yet there are many informal and family dinners, picnics, and sO' on, where butlers are not present for service, and as much of the pleasure of a good dinner depends on the carving it is a desirable accomplishment for all. In England there were regular schools where this art was taught, and at one time the duty of carving devolved on the lady of the house. Lady Mary Wortley Montagu took lessons three times a week, and then she dined an hour or so in advance of the others so that she might perform this office at her father's table, and other ladies did the same in those days. I shall offer a few suggestions on the art which may be helpful to some of my readers. To carve the knife must be sharp, which should be attended to before going to the table, and it should be made of the best steel. The fork should be furnished with a guard, and be long and strong. Carving Ham — I think the best way to carve a ham is to begin in the middle of the ham and cut across it. The knife should be sharp, and thin, even slices should be cut, always cutting clear to the bone.