A textbook of domestic science for high schools

Pick over and wash flaxseed, add water, and cook one hour, keeping just below the boiling point. Strain, add lemon and sugar to taste. Add more water if too thick. Good in kidney troubles and also soothing to the throat in bronchial affections. LIGHT DIET Toast. — Bread for toast should be at least 24 hours old. It is toasted to extract moisture, to dextrinize the starch, and to make it more palatable and digestible. The slices should be cut thin and toasted with a steady, even heat to evaporate the moisture and brown the slice without burning it. Serve at once. Water Toast Toast 2 slices of bread until very dry and a light brown. Have 1 pt. boiling water in a shallow pan, add 1 ts. salt. Dip the toast quickly into the water, remove to a hot dish, spread with butter, and serve very hot. Milk Toast Toast 2 slices of bread. Scald f c. milk, add f tb. butter, I ts. salt, pour over the toast. Serve very hot. Cream Toast Thicken f c. milk with 1 tb. flour wet in cold milk. Cook over hot water 20 minutes, add | tb. butter and £ ts. salt. Pour over 2 or 3 slices of toast. Serve very hot. Broiled Beef Cakes Scrape round steak fine. Season with salt and pepper. Make into small flat cakes and broil over a clear fire; or heat a frying pan very hot, rub it over with butter, and cook the cakes two or three minutes, browning on both sides. Lemon Cream 2 eggs 2 tb. sugar Juice and grated rind of | lemon Beat the yolks very light, add sugar and lemon, and place the bowl in a dish of boiling water on the fire. Stir till the mixture begins to stiffen, then add the beaten whites and stir two minutes longer, or till the whole resembles very thick cream ; remove from the fire and let cool. Serve in small glass dishes. Orange Cream Prepare as above, using orange juice in place of lemon. For other recipes for Invalid Cookery see recipes under various headings. CHAPTER XX TABLE SERVICE IN setting the table, arrange all dishes with system; never place them carelessly upon the table. An asbestos covering may be placed on the table to prevent warm dishes from injuring its polish. Cover the table with a felt or covering of canton flannel, or even with an old but clean tablecloth; over this, place the tablecloth, having the creases straight. Put a centerpiece of linen on the tablecloth, and in the center of this place a vase of flowers or a small growing plant. See that the vinegar and oil cruets, salt and pepper bottles are filled and wiped clean. Plan for all the dishes and silver that will be required during the meal, putting them in their proper places, thus avoiding confusion in serving. Lay a " service " plate for each person. Do not allow the " cover " (space in front of each person) to be without a plate until just before the dessert. At the right of the plate, place the knives, soup spoon, and oyster fork. Place the glass above the knives, a little to right. At the left of the plate, place the forks, small spoons, and napkin. Above the forks, place the bread and butter plate with a butter spreader lying across it. Place carving knife and fork and table spoons to the right of person who is to serve. All dishes that are to be heated should be placed in a warming oven. On a side table, place all other dishes that will be needed during the meal.