To teacli the women liow to prepare sandwiches suitable for dif-
ferent occasions.
POINTS TO BE BROUGHT OUT.
1. Definition. — A sandAvich is a combination of a cover, usually
bread, with a filling of meat, vegetable, fruits, etc. It is usually
prepared so that it can be eaten without the use of a knife, fork,
or spoon. For this reason it is especially desirable for the buffet
meal or the lunch which must be carried from home,
2. Cover portion. — Any kind of bread may be used as cover and
variet}^ mux be introduced in the sandwiches by choice of different
kinds, as Graham, whole wheat, brown bread, or even cake with
the sweet sandwiches. As a rule the bread used for sandwiches
should be at least 24 hours old, so that it can be cut thinly without
crumbling.
3. Fillings. — The fillings which may be used are many. They
should not be too moist or the bread will become soggy and un-
palatable. A thin layer of fat over the bread before adding the
filling helps to prevent this.
A. Protein-rich sandwiches:
(1) Meat, sliced or minced. In both cases it should be well
seasoned.
(2) Cheese, sliced or cheese paste.
(3) Nuts, chopped or ground.
(4) Beans. — Buns filled with hot baked beans have proved to
be favorites in some school lunchrooms.
(5) Fish, as smoked salmon, sardines, salmon.
B. Salad sandwiches:
(1) Lettuce, usually combined with ma3'onnaise. Nuts may
be used also.
(2) Celery.
(3) Cress.
USE AND PREPARATION OF FOOD. 145
(4) Tomato. If bread is spread with mayonnaise and pro-
tected with lettuce • leaves it is not made soggy by the use of
tomato.
(5) Cucumber.
C. Sweet or dessert sandwiches :
(1) Dried fruits ground to paste and combined with honey.
Nuts ma.y or may not be used.
(2) Marmalades, jellies, and jams.
(3) Fudge poured over crisp crackers and two placed to-
gether.
(4) Marguerites.
(5) Sweet chocolate melted to paste and spread over bread.
4. Handling. — Slice bread thinly and neatly. Do not remove
crust. Wrap in oil paper or slightly dampened cloth to keep bread
from becoming dry.
METHOD OF DEVELOriNG LABORATORY WORK.
Have the women prepare typical sandwiches, suggesting those
especially adapted for different uses, as the child's lunch, the hus-
band's lunch pail, Sunday night supper, or the afternoon tea. Em-
phasize the kinds especially adapted to the needs of the women in
the class. Combine these in the school child's lunch, the business
girl's lunch, the man's lunch pail, and criticize the combinations and
amounts desirable. (Do they form a well-balanced meal?) Sug-
gest dishes that might be added to the lunch taken from home and
if possible have some of these prepared and shown. Each woman
might be asked to work on the lunch problem she has to meet in her
home and report her results in class.
Lesson 8. Cakes and Cookies.
AIM.
To teach the principal points involved in making cakes and cookies,
and to shoAv the possible variations in the ingredients used.
rOINTS TO BE BROUGHT OUT.
1. Typ^s of cakes:
A. Sponge cakes — •
(1) True sponge cakes contain no fat and no liquid except that
present in the eggs and flavoring, and no leavening agent except
the air which is incorporated into them by means of the beaten
eggs. They contain equal measures of eggs, flour, and sugar
128209°— 19 10
146 USE AND PREPARATION OF FOOD.
Page 94
Presented as published in 1919. 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
To teach the women how to prepare sandwiches suitable for different occasions.
1. Definition. — A sandwich is a combination of a cover, usually bread, with a filling of meat, vegetable, fruits, etc. It is usually prepared so that it can be eaten without the use of a knife, fork, or spoon. For this reason it is especially desirable for the buffet meal or the lunch which must be carried from home,
2. Cover portion. — Any kind of bread may be used as cover and variety may be introduced in the sandwiches by choice of different kinds, as Graham, whole wheat, brown bread, or even cake with the sweet sandwiches. As a rule the bread used for sandwiches should be at least 24 hours old, so that it can be cut thinly without crumbling.
3. Fillings. — The fillings which may be used are many. They should not be too moist or the bread will become soggy and unpalatable. A thin layer of fat over the bread before adding the filling helps to prevent this.
A. Protein-rich sandwiches:
(1) Meat, sliced or minced. In both cases it should be well seasoned.
(2) Cheese, sliced or cheese paste.
(3) Nuts, chopped or ground.
(4) Beans. — Buns filled with hot baked beans have proved to be favorites in some school lunchrooms.
(5) Fish, as smoked salmon, sardines, salmon.
B. Salad sandwiches:
(1) Lettuce, usually combined with mayonnaise. Nuts may be used also.
(2) Celery.
(3) Cress.
(4) Tomato. If bread is spread with mayonnaise and protected with lettuce • leaves it is not made soggy by the use of tomato.
(5) Cucumber.
C. Sweet or dessert sandwiches :
(1) Dried fruits ground to paste and combined with honey. Nuts may or may not be used.
(2) Marmalades, jellies, and jams.
(3) Fudge poured over crisp crackers and two placed together.
(4) Marguerites.
(5) Sweet chocolate melted to paste and spread over bread. 4. Handling. — Slice bread thinly and neatly. Do not remove
crust. Wrap in oil paper or slightly dampened cloth to keep bread from becoming dry.
Have the women prepare typical sandwiches, suggesting those especially adapted for different uses, as the child's lunch, the husband's lunch pail, Sunday night supper, or the afternoon tea. Emphasize the kinds especially adapted to the needs of the women in the class. Combine these in the school child's lunch, the business girl's lunch, the man's lunch pail, and criticize the combinations and amounts desirable. (Do they form a well-balanced meal?) Suggest dishes that might be added to the lunch taken from home and if possible have some of these prepared and shown. Each woman might be asked to work on the lunch problem she has to meet in her home and report her results in class.
Lesson 8. Cakes and Cookies.
AIM.
To teach the principal points involved in making cakes and cookies, and to show the possible variations in the ingredients used.
1. Types of cakes: A. Sponge cakes — •
(1) True sponge cakes contain no fat and no liquid except that
present in the eggs and flavoring, and no leavening agent except
the air which is incorporated into them by means of the beaten
eggs. They contain equal measures of eggs, flour, and sugar
128209°— 19 10