What parts of a fowl are not In what forms are flour and used as food ? meal cooked ? What two ways of cooking What is the easiest way to grains have we learned make dough light ? about ? What is baking-powder ? What are the grains called when What is suet ? ground? How do you prepare raisins, Are there any other kinds of currants, and suet for cook- flour besides that made from ing? wheat ? LESSON XXII HOW TO PLAN AND PREPARE A BREAKFAST For a breakfast, adapted to a small family, of moderate means, in good physical condition, sedentary occupation, and suited for a cool morning. Menu: Coffee, oatmeal, toast, bacon, and hot apple sauce. We have in the coffee, cereal and apple sauce, a small pro- portion of the water needed ; a larger part having been taken fresh on arising. We have starch in the toast and cereal, sugar in the coffee and fruit and possibly on the cereal, although many people dislike sugar in the morning, and for such there is enough heat giving food in the fat of the cream, fat bacon, and butter. There is but little protein, but the gluten in the toast and oatmeal will be sufficient, for this menu is planned with reference to the other meals of the day, which will contain more. In the bacon we have some mineral matter, and the appetizing flavor of the crisp tissue. This appetizer is augmented by the dextrine on the toast and the acid of the apple, for no matter how good our ap- petite we need variety and something to help develop flavors. After planning the meal, the first thing to be considered is the order of work in its preparation ; for with other meals to prepare and the daily work to do, time in the morning is an important factor. How to make every step and every dish count for its utmost and have every dish ready at the time for serving requires no little thought and experience. We have learned how to prepare all the dishes in the menu and the work should be done in the following order. These directions apply also to the preparation of the home break- 167 168 SCHOOL KITCHEN TEXTBOOK fast. The cereal requires the longest time, the bacon the least. If in entering the kitchen you pass the sink in going to the range, turn on the faucet, let the water run while you take the boiler apart and lift the measure cup from its hook; put the needed amount of water into each part and take them to the range; light two burners if a gas range is used, and put the top boiler over the nearer burner ; in the few minutes before the water boils bring the bacon from the refrigerator, and the bread and the apples to the table ; slice the bread and bacon, returning the remainder to their respective places. Wipe the cup, measure the meal and salt, and stir them into the rapidly boiling water, and after stirring till thick, set the boilers together and adjust the flame. This will need no further attention. Put the coffee pot, with the needed amount of cold water, over the front burner, everything needed for this being found on the table or shelf. While the water is coming slowly to the boiling point, lay the breakfast table, which requires but a few minutes if you follow the sensible method of order and handiness.

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What parts of a fowl are not In what forms are flour and used as food ? meal cooked ? What two ways of cooking What is the easiest way to grains have we learned make dough light ? about ? What is baking-powder ? What are the grains called when What is suet ? ground? How do you prepare raisins, Are there any other kinds of currants, and suet for cookflour besides that made from ing? wheat ? LESSON XXII HOW TO PLAN AND PREPARE A BREAKFAST For a breakfast, adapted to a small family, of moderate means, in good physical condition, sedentary occupation, and suited for a cool morning. Menu: Coffee, oatmeal, toast, bacon, and hot apple sauce. We have in the coffee, cereal and apple sauce, a small proportion of the water needed ; a larger part having been taken fresh on arising. We have starch in the toast and cereal, sugar in the coffee and fruit and possibly on the cereal, although many people dislike sugar in the morning, and for such there is enough heat giving food in the fat of the cream, fat bacon, and butter. There is but little protein, but the gluten in the toast and oatmeal will be sufficient, for this menu is planned with reference to the other meals of the day, which will contain more. In the bacon we have some mineral matter, and the appetizing flavor of the crisp tissue. This appetizer is augmented by the dextrine on the toast and the acid of the apple, for no matter how good our appetite we need variety and something to help develop flavors. After planning the meal, the first thing to be considered is the order of work in its preparation ; for with other meals to prepare and the daily work to do, time in the morning is an important factor. How to make every step and every dish count for its utmost and have every dish ready at the time for serving requires no little thought and experience. We have learned how to prepare all the dishes in the menu and the work should be done in the following order. These directions apply also to the preparation of the home break- fast. The cereal requires the longest time, the bacon the least. If in entering the kitchen you pass the sink in going to the range, turn on the faucet, let the water run while you take the boiler apart and lift the measure cup from its hook; put the needed amount of water into each part and take them to the range; light two burners if a gas range is used, and put the top boiler over the nearer burner ; in the few minutes before the water boils bring the bacon from the refrigerator, and the bread and the apples to the table ; slice the bread and bacon, returning the remainder to their respective places. Wipe the cup, measure the meal and salt, and stir them into the rapidly boiling water, and after stirring till thick, set the boilers together and adjust the flame. This will need no further attention. Put the coffee pot, with the needed amount of cold water, over the front burner, everything needed for this being found on the table or shelf. While the water is coming slowly to the boiling point, lay the breakfast table, which requires but a few minutes if you follow the sensible method of order and handiness.

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