Flour and Sugar. — Should be protected from mice
and insects.
Canned Goods. — Never leave any tinned food in the
can after it has been opened but turn at once into a bowl,
and do not keep more than a day or two after opening.
Keep in a cold place.
Fat. — If water or any foreign substance be left in fat it
will spoil quickly, therefore, all trimmings of fat should
be rendered while they are sweet and strained into jars
kept for the purpose. Beef, pork, mutton and chicken
fat may be put together and kept for deep frying. Ham,
bacon and sausage fat may be used together for sauter-
ing. Duck, turkey and all strongly flavored fats may be
kept for soap-making.
Left Overs. — It is rarely necessary to waste food if
proper attention is given to utilizing food remnants.
104 DOMESTIC SCIENCE.
Many dainty and healthful dishes may be prepared from
these remnants by the exercise of taste and skill. The
secret of such cookery lies in proper seasoning and
avoiding a " messy " appearance.
Pieces of cold meat or fish may be used for scallop
dishes, or combined in baked dishes with rice, hominy, etc.
Bits of cooked ham, sausage and cold meat may be used
for hash, and if there is a little gravy it may be used
instead of water for moistening the hash.
Tough pieces of meat and bones may be used in making
stews or soup stock. All kinds of meat and vegetable
water, except potato water, may be used for stock-
making.
Gravy, sauces and soups, no matter how small the
quantity, may be used for warming over meat, fish and
vegetables.
A few spoonfuls of almost any kind of meat, fish or
vegetable, may be chopped, heated in a sauce, and spread
over a plain omelet.
A soft boiled egg left from a meal, may bo boiled until
hard and used in salad or e^g sauce.
Pieces of bread may be converted into puddings,
griddle-cakes, and dried crumbs. Pieces of cake and
giiigorbroad may bo used in puddings. A few tablo-
Hpoonfuls of cold rico or breakfast cereals may bo added
to muffins or griddlo-cakes.
CHAPTER XIV.
Table Service.
A Few General Hints on Setting the Tablk
Clean table linen — no matter how coarse — is possible
for every one. A dish of fruit or flowers, if only a bunch
of green foliage, improves the appearance of the table.
When setting the table, cover first with a canton-
flannel or felt cloth, in order to prevent noise and protect
the table.
See that the tablecloth is spread smoothly, that the
comers are of equal length, that the crease is exactly
in the centre. Place the fruit or flowers in the centre of
the table.
For each person place knife, spoon and glass on the
right, fork and napkin on the left. Place the glass at
the point of the knife. Turn the edge of the knife
towards the plate and the fork tines up, the spoon with
the bowl up. If soup is to be served, place a square of
bread or a roll on top of the napkin or between the folds.
Place the pepper and salt at the corners of the table, unless
individual salts are used, when they should be placed at
the head of the plates, where the dessert spoon may be
placed — the handle towards the right — for convenience.
Serving Food.
Hot food should be served hot, and on hot plates.
Cold food should be served very cold. A little garnish
of parsley, hard-boiled e^g, sliced lemon, toast, watercress
105
100 DOMESTIC SCIENCE.
Page 45
Presented as published in 1905. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Flour and Sugar. — Should be protected from mice and insects.
Canned Goods. — Never leave any tinned food in the can after it has been opened but turn at once into a bowl, and do not keep more than a day or two after opening. Keep in a cold place.
Fat. — If water or any foreign substance be left in fat it will spoil quickly, therefore, all trimmings of fat should be rendered while they are sweet and strained into jars kept for the purpose. Beef, pork, mutton and chicken fat may be put together and kept for deep frying. Ham, bacon and sausage fat may be used together for sautering. Duck, turkey and all strongly flavored fats may be kept for soap-making.
Left Overs. — It is rarely necessary to waste food if proper attention is given to utilizing food remnants.
Many dainty and healthful dishes may be prepared from these remnants by the exercise of taste and skill. The secret of such cookery lies in proper seasoning and avoiding a " messy " appearance.
Pieces of cold meat or fish may be used for scallop dishes, or combined in baked dishes with rice, hominy, etc.
Bits of cooked ham, sausage and cold meat may be used for hash, and if there is a little gravy it may be used instead of water for moistening the hash.
Tough pieces of meat and bones may be used in making stews or soup stock. All kinds of meat and vegetable water, except potato water, may be used for stockmaking.
Gravy, sauces and soups, no matter how small the quantity, may be used for warming over meat, fish and vegetables.
A few spoonfuls of almost any kind of meat, fish or vegetable, may be chopped, heated in a sauce, and spread over a plain omelet.
A soft boiled egg left from a meal, may bo boiled until hard and used in salad or egg sauce.
Pieces of bread may be converted into puddings, griddle-cakes, and dried crumbs. Pieces of cake and gingerbread may bo used in puddings. A few tablo- spoonfuls of cold rico or breakfast cereals may bo added to muffins or griddle-cakes.
CHAPTER XIV. Table Service.
A Few General Hints on Setting the Tablk
Clean table linen — no matter how coarse — is possible for every one. A dish of fruit or flowers, if only a bunch of green foliage, improves the appearance of the table.
When setting the table, cover first with a cantonflannel or felt cloth, in order to prevent noise and protect the table.
See that the tablecloth is spread smoothly, that the comers are of equal length, that the crease is exactly in the centre. Place the fruit or flowers in the centre of the table.
For each person place knife, spoon and glass on the right, fork and napkin on the left. Place the glass at the point of the knife. Turn the edge of the knife towards the plate and the fork tines up, the spoon with the bowl up. If soup is to be served, place a square of bread or a roll on top of the napkin or between the folds. Place the pepper and salt at the corners of the table, unless individual salts are used, when they should be placed at the head of the plates, where the dessert spoon may be placed — the handle towards the right — for convenience.
Serving Food.
Hot food should be served hot, and on hot plates. Cold food should be served very cold. A little garnish of parsley, hard-boiled e^g, sliced lemon, toast, watercress