Have each pupil write out a suitable dinner menu for a fam- ily where there are school children. Allow the class to discuss and criticise these menus. Compare them with those suggested here. Decide upon a menu, determine the amount necessary to serve a given number of guests, and prepare and serve the meal. Related Work Mathematics: Compute the entire cost of dinner; the cost of a dinner per person. Drawing: Make place cards for the dinner. Draw a diagram of a prop- erly set table. English: Write up notebooks, copy recipes. Learn to spell and define all new words used in this lesson. Find as much as possible on the table service and foods of the different countries. The following .stories are taken from the "Domestic Science Reader," by L. L. W. Wilson: The Eskimo Dinner '-'The chief meal time at which the food is. when possible, hot, is toward evening. In winter they go to bed, as a rule, imme- diately afterward, and get up very early, often at 2 a. m., to partake of a cold repast. When it can be managed, that is, when food is not, as it often is, scarce, the five meals fill up the greater part of the day. Nothing is eaten raw, unless necessity compels — at most, an occasional bit of blubber. The meat is thrown into a wooden trough a yard long, and cut up small by the lady of the house. Then all fall to with their fingers. The broth is served out in little wooden bowls, or tin pannikins. The favorite foods are the flesh, dried blood, or contents of the stom- ach of a reindeer, a mixture of fresh and half-hatched eggs, an- Simple Courses in Home Economics' 115 gelica roots, and cranberries, the heads of freshly caught fish, and the like. Before spirits found their way thither, fresh water, often cooled with ice or snow, was the Eskimo's sole drink. It is kept in wooden tubs, prettily inlaid with plates and rings of bone, and a dipping cup is always at hand." A Japanese jMeal "Each person is separately served on a small table or tray. For his solid food he uses chopsticks, but his soup he drinks from a small lacquered bowl. Upon his table will be found a small procelain bowl of rice, and dishes upon which are relishes of fish, etc., a teapot, for the contents of which a saucer instead of a cup is used. The stimulants will be either tea or rice-beer. - The tea is native green, and no milk or sugar is used. It is drunk on every possible occasion, and is even served when one visits a shop. The tea apparatus is always in readiness in the living-room. A laborer going to work carries with him a box of lacquered wood for his rice, a kettle, a tea-caddy, a teapot, a cup, and chop- sticks. Rice being the principal article of food, a servant kneels near-by with a large panful. She replenishes the bowls as they are held out to her. Bread is seldom used. Other favorite foods are gigantic radishes, lotus roots, young bamboo .shoots, cucum- bers, of which a single person will often eat three and four in a day, and the egg-plant. "With fruits the Japanese is scantily supplied, but the per- simmon, a brilliant, orange-colored fruit, the size of an apple, is common enough." Recipes pudding sauces Caramel Sauce. % C. sugar: — caramelize % C. boiling water✪ Caramel Sauce Simmer 10 m. Serve cold 116 Bulletin of tJie University of Texas Chocolate Sauce 4 T. flour 4 t. ground chocolate 4 T. sugar f. g. salt Blend; add gradually ✪ Chocolate Sauce

AI-modernized reading of the original text

Have each pupil write out a suitable dinner menu for a family where there are school children. Allow the class to discuss and criticise these menus. Compare them with those suggested here. Decide upon a menu, determine the amount necessary to serve a given number of guests, and prepare and serve the meal. Related Work Mathematics: Compute the entire cost of dinner; the cost of a dinner per person. Drawing: Make place cards for the dinner. Draw a diagram of a properly set table. English: Write up notebooks, copy recipes. Learn to spell and define all new words used in this lesson. Find as much as possible on the table service and foods of the different countries. The following .stories are taken from the "Domestic Science Reader," by L. L. W. Wilson: The Eskimo Dinner '-'The chief meal time at which the food is. when possible, hot, is toward evening. In winter they go to bed, as a rule, immediately afterward, and get up very early, often at 2 a. m., to partake of a cold repast. When it can be managed, that is, when food is not, as it often is, scarce, the five meals fill up the greater part of the day. Nothing is eaten raw, unless necessity compels — at most, an occasional bit of blubber. The meat is thrown into a wooden trough a yard long, and cut up small by the lady of the house. Then all fall to with their fingers. The broth is served out in little wooden bowls, or tin pannikins. The favorite foods are the flesh, dried blood, or contents of the stomach of a reindeer, a mixture of fresh and half-hatched eggs, angelica roots, and cranberries, the heads of freshly caught fish, and the like. Before spirits found their way thither, fresh water, often cooled with ice or snow, was the Eskimo's sole drink. It is kept in wooden tubs, prettily inlaid with plates and rings of bone, and a dipping cup is always at hand." A Japanese Meal "Each person is separately served on a small table or tray. For his solid food he uses chopsticks, but his soup he drinks from a small lacquered bowl. Upon his table will be found a small porcelain bowl of rice, and dishes upon which are relishes of fish, etc., a teapot, for the contents of which a saucer instead of a cup is used. The stimulants will be either tea or rice-beer. - The tea is native green, and no milk or sugar is used. It is drunk on every possible occasion, and is even served when one visits a shop. The tea apparatus is always in readiness in the living-room. A laborer going to work carries with him a box of lacquered wood for his rice, a kettle, a tea-caddy, a teapot, a cup, and chopsticks. Rice being the principal article of food, a servant kneels nearby with a large panful. She replenishes the bowls as they are held out to her. Bread is seldom used. Other favorite foods are gigantic radishes, lotus roots, young bamboo .shoots, cucumbers, of which a single person will often eat three and four in a day, and the egg-plant. With fruits the Japanese is scantily supplied, but the persimmon, a brilliant, orange-colored fruit, the size of an apple, is common enough. Recipes pudding sauces Caramel Sauce. % C. sugar: — caramelize % C. boiling water Simmer 10 m. Serve cold 116 Bulletin of the University of Texas Chocolate Sauce 4 T. flour 4 t. ground chocolate 4 T. sugar f. g. salt Blend; add gradually

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A simple course in home economics for rural schools