A textbook of domestic science for high schools

Egg Salad Cook eggs twenty minutes in water just below the boiling point. Put in cold water. Remove shells and cut eggs in any desired shape. Put on lettuce leaves. Add a spoonful of salad dressing. Garnish. Fish Salad Prepare fish. Add an equal amount of celery cut in small pieces. Mix with a salad dressing and place on lettuce leaves. Serve at once. Chicken or Any Meat Salad Cut chicken or meat in ^-inch cubes. Add an equal amount of celery cut in small pieces. Marinate if desired. Mix with salad dressing and put on lettuce leaves or shredded lettuce. Serve at once. Sandwiches. — The bread for sandwiches should have a fine, even texture and should be twenty-four hours old. The loaf should be of a size to cut the sandwiches with as little waste as possible. All crusts trimmed from the bread should be saved for bread crumbs. If a large number of sandwiches is to be made, remove all crust from loaf and trim it into shape before slicing. Very thin slices of buttered bread may be prepared by softening the butter and spreading on the loaf before slicing. Sandwiches may be kept fresh for several hours by wrapping them in slightly dampened napkins. If for a lunch box, each sandwich should be wrapped in paraffin paper. The lunch box should be lined with paraffin paper and be divided into compartments with pieces of cardboard to hold the different kinds of food. Lettuce Sandwiches Prepare bread for sandwiches. Spread with salad dressing and lay shredded lettuce (which has been washed carefully and dried) between the slices. Egg Sandwiches Chop hard-boiled eggs fine and mix with salad dressing. Spread between thin slices of bread. Cheese Sandwiches Mix cream cheese with mayonnaise and spread between slices of bread. Chopped pimentos, olives, nuts, etc., may be added. Cheese Filling 2 tb. butter \ ts. salt % 3 tb. corn starch Speck cayenne 1 c. milk Make as a white sauce. Cook 10 minutes. Add 1 beaten egg, 1 c. grated cheese. Cook till cheese is melted. Cool. Spread in center of finger rolls and heat rolls in oven just before serving. Or spread mixture on rounds of bread, and heat in oven till cheese is melted. Ham Sandwiches Mince ham fine. Season with cayenne and mustard. Moisten with cream or melted butter and spread between slices of bread. Cheese Wafers Sprinkle wafers with grated cheese mixed with a little mustard and cayenne. Bake till the cheese melts. CHAPTER XVIII GELATINE is a protein and is classed as an albuminoid. It is derived from the collagen of connective tissue, cartilage, and bone, which is converted into gelatine by boiling with water. Unlike albumen and globulin, gelatine is soluble in hot water and forms a jelly when cold. Although classed as a true protein, gelatine cannot sustain life, if it is the only form of protein supplied to the body. When gelatine is added to the diet, however, a smaller amount of other forms of protein is required to maintain a protein equilibrium in the body.