Principles of cooking

116 PLANNING AND SERVING A BREAKFAST upward. Place in order designated for the knives, the first to be used on the outside. At the left of the plate place the forks, tines upward. Place in same order as designated for the knives. Place napkin to the left of the fork. . Place water glass at the point of the knife. Place individual bread and butter plate to the left of the fork above the napkin. Place carving knife and fork and serving spoons at the head of table, in front of the 'cover.'’ Place the service for tea or coffee at the foot of the table, in front of the cover. Coffee or tea service consists of cups, saucers, sugar. bowl, and cream pitcPlace individual salt shakers or cellars in front of each plate. WAITING ON TABLE Fill water glasses three fourths full, place butter on bread and butter plates, and cut bread one minute before the meal is ready to serve. - All dishes from which a person helps himself are passed at the left side and low enough to be easily reached, as sauce, gravy, bread, etc. All dishes served in individual portions are placed from the right side, as coffee, plates, etc. All dishes are removed from the right. } Water glasses should be kept filled throughout the meal. CLEARING THE TABLE Remove the dishes containing unserved food first, then remove everything from each cover that pertains to that PLANNING AND SERVING A BREAKFAST 117 course, then remove all clean silver, dishes, etc. Everything that pertains to one course is removed before another course is served. Do not pile dishes on tray. Remove two covers at one time, one in each hand until all are removed. Brush crumbs from table before serving the dessert. ADDITIONAL BREAKFAST MENUS Oranges Pettijohn’s Breakfast Food Popovers Omelet Coffee Baked Apples Rolled Oats Bacon Muffins Doughnuts Coffee Stewed Prunes Shredded Wheat Biscuit : Creamed Codfish | Toast Coffee Cream of Wheat and Chopped Dates Poached Eggs on Toast Coffee Baked Pears Hominy Flakes Rolls Coffee CHAPPBERYY Itt CEREALS AND LEAVENING AGENTS (Continued) LEAVENING AGENT — YEAST YEAST is a tiny plant which thrives best in warm, moist atmosphere at a temperature of 70° to go° F. Cold renders it inert, but does not destroy it, and’ when it is again put in a warm atmosphere it begins to grow. Boiling, or even a temperature of 170° F., destroys the plant. Yeast contains a ferment which feeds on the sugar in the flour and decomposes or breaks up the sugar in carbon dioxide (COz), and alcohol. A small amount of sugar is found in flour. The ferment diastase which occurs in grains changes more starch to sugar during the fermentation. Some sugar is added in bread making, though that is not necessary. The gluten in the flour has great expansive power, and in addition to its elasticity it is very tenacious. The carbon dioxide gas forms in the dough, and the cohesiveness of the gluten holds it so that the whole mass becomes impregnated with gas and increases to several times its bulk. It is then said that the dough is light. | Other ferments are present in the dough also, and under favorable conditions they become active. For this reason the dough must be watched and kneaded when it has become light, or the other ferments will act and produce sour bread. This is one reason why a temperature over go° F. is not best for bread making. The undesirable ferments So eee Te ee i a a a a | ; thrive best at the higher temperature, and that produces a bread not as well flavored as bread raised at 70° to go° F. |