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Woman's Institute of Domestic Arts and Sciences.

Woman's Institute Library of Cookery Volume 5: Fruit and Fruit Desserts; Canning and Drying; Jelly Making, Preserving and Pickling; Confections; Beverages; the Planning of Meals online

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DECORATIONS - Pink Sweet Peas, Maiden-Hair Fern, Pink Favors Filled with
Candy

Fruit Salad
Wafers
Punch
Chocolate Ice Cream with Marshmallow
Birthday Cake
Stuffed Dates


BIRTHDAY PARTIES FOR ADULTS

BIRTHDAY DINNER

DECORATIONS - Pink Roses, Pink Candle Shades

Fruit Cocktail
Cream-of-Pea Soup
Radishes
Olives
Wafers
Chicken Croquettes
Stuffed Potatoes
Asparagus Tips
Pineapple-and-Cream-Cheese Salad
Meringue Glace
Birthday Cake
Coffee

BIRTHDAY LUNCHEON

DECORATIONS - Seasonal Flowers, Candle Shades, and Favors to Match

Lobster Cocktail
Clear Soup
Wafers
Stuffed Olives
Chicken a la King
Julienne Potatoes
Stuffed-Tomato Salad
Chocolate Parfait
Birthday Cake
Candies
Nuts
Coffee


AFTERNOON TEAS

No. 1

Ribbon Sandwiches
Date-and-Nut Sandwiches
Toasted Pound Cake
Salted Nuts
Tea


No. 2

Apricot Sandwiches
Cream-Cheese-and-Peanut Sandwiches
Marguerites
Candied Orange Peel
Tea


SUPPER PARTIES

No. 1

Welsh Rarebit
Tomato Sandwiches
Chocolate Eclairs
Coffee

No. 2

Club Sandwiches
Bisque Ice Cream
Cakes
Coffee


TABLE SERVICE

73. ESSENTIALS OF GOOD TABLE SERVICE. - Too much cannot be said of the
importance of attractive table service. The simplest kind of meal served
attractively never fails to please, while the most elaborate meal served
in an uninviting way will not appeal to the appetite. Therefore, a
housewife should try never to neglect the little points that count so
much in making her meals pleasing and inviting. It is not at all
necessary that she have expensive dishes and linen, nor, in fact,
anything out of the ordinary, in order to serve meals in a dainty,
attractive way. Some points, however, are really essential and should
receive consideration.

74. In the first place, there should be absolute cleanliness in
everything used. To make this possible, the dishes should be properly
washed and dried. The glasses should be polished so that they are not
cloudy nor covered with lint. The silver should be kept polished
brightly. The linen, no matter what kind, should be nicely laundered.
Attention given to these matters forms the basis of good table service.

[Illustration: FIG. 9]

Close in hand with these points comes a well-arranged and neatly set
table. To this may be added some attractive touches in the way of
flowers or other simple decoration. These need cost little or nothing,
especially in the spring and summer seasons, for then the fields and
woods are filled with flowers and foliage that make most artistic table
decorations. Often, too, one's own garden offers a nice selection of
flowers that may be used for table decoration if a little time and
thought are given to their arrangement. In the winter, a small fern or
some other growing plant will answer.

75. BREAKFAST, LUNCHEON, AND DINNER SERVICE. - To give an idea of proper
table service for the three meals, breakfast, luncheon, and dinner,
Figs. 9, 10, and 11 are offered. Attention should be given to the
details of each of these, for they show how to arrange meals that are
intended to be served tastily and invitingly.

76. In Fig. 9 is shown a breakfast cover for one. By a _cover_ is meant
the silver and dishes placed on the table for one person. In a simple
meal, this might consist of a knife, a fork, spoons, a plate, a glass, a
cup and saucer, and a bread-and-butter plate. Here the cover has been
arranged on a breakfast tray for service at a bedside. This meal is not
in the least unusual, but it is very dainty and pleasing. It consists of
strawberries with the stems left on so that they may be dipped into
sugar and eaten, a cereal, a roll with butter, a hot dish of some kind,
such as eggs, and a hot beverage.

[Illustration: FIG. 10]

77. A luncheon table with covers for six is shown in Fig. 10. The first
course consists of a fruit cocktail, which is placed on the table before
the persons to be served are seated. The silver required up to the
dessert course is also laid beforehand. Just before the dessert is
served, the entire table should be cleared and the silver necessary for
this course laid at each place.

A point to be remembered in the placing of silver is that the various
pieces should always be placed on the table in the order in which they
are to be used. Here the first spoon is for the cocktail, which is
already on the table, while the second spoon is for the soup, the next
course. The knife, which is the third piece of silver, with the two
forks on the opposite side will be required for the dinner course, while
the third fork is a fork for the salad course.

As will be noted, doilies have been used in place of a table cloth for
this luncheon. These, which may be as simple or as elaborate as desired,
save laundering and, if they are inexpensive, they are an economy as
well as a convenience. Since they also make a luncheon table very
attractive, they are strongly recommended for meals of this kind. The
luncheon napkin, which is smaller than that used for dinner service,
should always be placed where it is shown here, that is, at the left of
the forks. If only one beverage is to be served, as is usually the case,
the glass is placed at the tip of the knife.

[Illustration: FIG. 11]

78. An example of a correctly set dinner table is shown in Fig. 11. A
table cloth, as will be noted, is used, for a cloth is always preferable
to doilies for dinner. At this meal, the first course is soup. This,
with anything that is to be eaten with the soup, such as the wafers used
here, or a relish, should be placed before the guests are seated. The
bread-and-butter plate, which is placed just at the top of the fork,
should also be on the table. Between each two persons, it is well to
have a set of salt-and-pepper shakers.

* * * * *

THE PLANNING OF MEALS

EXAMINATION QUESTIONS

(1) What knowledge is necessary for the planning of economical and
well-balanced meals?

(2) Discuss a systematic plan for the purchasing of foods.

(3) Compare the advantages of buying foods at a cash store and a credit
store.

(4) Mention the advantages of keeping an account of household
expenditures.

(5) Tell how economy in the purchase of foods may be practiced.

(6) Discuss the training of a child's appetite.

(7) Why is a variety of food necessary in the diet?

(8) Name the factors that influence the amount and proportion of food
substances required for an adult.

(9) (_a_) Explain the meaning of calorie as applied to food. (_b_) What
is the average number of calories required by the adult?

(10) With the aid of Table V, find out how many pounds you are under
weight or over weight. Then tell how you would proceed to acquire your
correct weight.

(11) Make out menus for breakfast, dinner, and supper for 1 day for a
child 12 months old.

(12) Plan a dinner menu that contains foods suitable for both adults and
a child 4 years old, and from it select the foods you would give
the child.

(13) What does a balanced diet include?

(14) What can be done to balance the cost of foods used in a meal?

(15) Give several points of importance in selecting the dishes for a
meal.

(16) Make out menus for the seventeenth and eighteenth days from Table
VII.

(17) Plan an original menu and decorations for a dinner you can serve
for a special occasion.

(18) What are the advantages of a nicely arranged table?

(19) Give a few general rules for the correct serving of food and
setting of tables.

(20) Why is the following menu undesirable and what changes would you
suggest to make it more nearly correct?

Cream Soup
Potatoes
Roast Pork
Greens
Bread and Butter
Pudding
Hard Sauce

* * * * *


INDEX

A

Absinthe,
Accounts, Equipment for keeping household,
Keeping of household,
Methods of keeping household,
Acids in confections, Use of,
in fruit,
Adulteration of coffee,
of flavorings,
Adults, Birthday parties for,
Advertised goods, Nationally,
After-dinner coffee,
Afternoon tea,
teas,
Age on children's diet, Effect of,
on diet, Effect of,
Alcoholic beverages,
beverages, Harmful effects of,
beverages, Kinds of,
Alligator pear, or avocado,
Apple butter,
sauce,
Apples,
apricots, and peaches, Dried,
Composition and food value of,
Drying of,
Maple,
Porcupine,
Steamed,
Stewed quinces and,
Apportionment of income,
Apricot souffle,
Apricots,
Drying of,
Food value and composition of,
peaches, and apples, Dried,
Artificial flavorings,
Asparagus, Canning of,
Automatic seal tops,
Avocado, or alligator pear,

B

Baked apples,
bananas,
peaches,
pears,
Balancing the diet,
Banana fritters,
Bananas,
Baked,
Food value and composition of,
Beans, Canning of lima and other shelled,
Canning of string,
Drying of string,
Pickled,
Roasting the coffee,
Beer,
Beet relish,
sugar,
Beets, Canning of,
Pickled,
Berries, Miscellaneous,
Nature and care of,
Berry, or fruit, sugar,
Beverage, Definition of,
Beverages, Alcoholic,
Cereal,
Fruit,
Harmful effects of alcoholic,
in the diet,
Ingredients for fruit,
Instantaneous cereal,
Kinds of alcoholic,
Nature and classes of,
Nature of stimulating,
Non-stimulating,
Nourishing,
Preparation of fruit,
Stimulating,
Table showing stimulant and tannic acid in stimulating,
Beverages to meals, Relation of,
Water in,
Birthday-party menus,
Bitter chocolate,
Black tea,
Blackberries,
Composition and food value of,
Blackberry jam,
sponge,
Blanching and scalding foods to be canned,
Blend coffee,
Blueberries,
Blueberry pudding,
pudding, Pressed,
Bohea tea,
Boiled coffee,
Boiling fruit juice and sugar in jelly making,
the confection mixture,
Bonbon cream, Coating candies with,
Bonbons,
Brandy,
Breakfast cocoa,
luncheon and dinner service,
menus,
menus, Summer,
menus, Wedding-,
menus, Winter,
Brown-sugar fudge,
Brussels sprouts, Canning of,
Budget, Household,
Butter, Apple,
Cocoa,
milk, and cream in confections,
Peach,
Pear,
Plum,
scotch,
scotch, Marshmallows coated with,
taffy,
Butters, Fruit,
Buying, Economical,

C

Cabbage, Canning of,
Cafe au lait, Iced,
noir,
Caffeine,
Caffeol,
California oranges,
Calories, Quantity of foods in,
Candied and dried fruits in confections,
peel,
Candies, Cream,
Finishing,
Marking and cutting,
Nature of cream,
with bonbon cream, Coating,
with chocolate, Coating,
Wrapping,
Candy, Serving,
Table showing tests for,
Testing,
Cane sugar,
Canned food, Flavor of,
food, General appearance of,
food, Proportion of food to liquid,
food, Score card for,
food, Texture of,
foods from spoiling, Preventing,
foods, Method of sealing,
foods, Scoring,
foods, Spoiling of,
Preparation of food to be,
Canning and drying,
Cold-pack method of,
Commercial,
Definition of,
Equipment for,
fruit juices for jelly,
fruits, Directions for,
fruits, Table of sirups for,
greens,
Measuring devices for,
method, Fractional-sterilization,
method, Oven,
methods,
methods for fruits,
methods, Steam-pressure,
of asparagus,
of beets,
of Brussels sprouts,
of cabbage,
of carrots,
of cauliflower,
of eggplant,
of fish,
of fruits,
of green corn,
of green peppers,
of lima and other shelled beans,
of meat,
of okra,
of parsnips,
of peas,
of pumpkin,
of root and tuber vegetables,
of squash,
of string beans,
of succotash,
of summer squash,
of tomatoes,
of tomatoes and corn,
of tomatoes for soup,
of turnips,
of vegetables,
Canning, Open-kettle method of,
Oven method of,
Preparation of fruits and vegetables for,
preservatives,
Principles of,
Sealing the jars when,
Selection of food for,
Sirups for,
Steam-pressure method of,
Tin cans for,
Utensils for,
Utensils required for open-kettle method of,
vegetables, Directions for,
Vessels for,
with a pressure cooker,
with the water-seal outfit,
with tin cans,
Cans for canning, Tin,
Cantaloupes and muskmelons,
Serving,
Caramels,
Chocolate,
Nature of,
Plain,
Caravan tea,
Carbohydrate in confections,
in fruit,
Carbonated water,
Card-file system for menu making,
Carrot conserve,
Carrots, Canning of,
Casaba melons,
Cash-and-carry plan of marketing,
Catsup, Grape,
Tomato,
Cauliflower, Canning of,
Pickled,
Cellulose in fruit,
Center cream,
Cereal beverages,
beverages, Instantaneous,
coffees,
Chain stores,
Chemical or mineral colorings,
Cherries,
Composition and food value of,
Sour,
Cherry-and-pineapple conserve,
fritters,
preserve,
Chewing taffy,
Children and infants, Diet for,
Children's birthday parties, Menus for,
diet, Effect of age on,
diet, Effect of weight on,
Chilli sauce,
China congou tea,
Chocolate and cocoa,
and cocoa in confections,
and cocoa, Left-over,
and cocoa, Preparation of,
and cocoa, Production of,
and cocoa, Selection of,
and cocoa, Serving,
and cocoa, Source of,
Bitter,
caramels,
Coating candies with,
Egg,
Hot,
malted milk,
or cocoa, Iced,
sirup,
Sweet,
Table showing tannic acid and stimulant in,
Chow chow,
Christmas dinners,
Citric acid,
Citrus fruits,
Classification of fruits,
of tea,
of vegetables,
Climate on diet, Effect of,
Clingstone peaches,
Closing and storing jelly,
Coarse granulated sugar,
powdered sugar,
Coating candies with bonbon cream,
candies with chocolate,
Cocktail, Fruit,
Grapefruit,
Summer,
Cocoa and chocolate,
and chocolate in confections,
and chocolate, Left-over,
and chocolate, Preparation of,
and chocolate, Production of,
and chocolate, Selection of,
and chocolate, Serving,
and chocolate, Source of,
Breakfast,
butter,
Commercial,
Creamy,
Milling of,
nibs,
Plain,
or chocolate, Iced,
Rich,
Table showing tannic acid and stimulant in,
Theobroma,
Coconut in confections,
Coffee, Adulteration of,
After-dinner,
beans, Grinding,
Coffee beans, Roasting,
biggin,
Blend,
Boiled,
Filtered,
History and production of,
Iced,
Instantaneous,
Java,
Left-over,
Mocha,
Percolated,
percolators,
pot,
Preparation of,
Rio,
Rye,
seeds, Obtaining,
Selection of,
Serving,
Table showing stimulant and tannic acid in,
Vienna,
Coffees, Cereal,
Colander and wire strainer for canning,
Cold-dipping,
-pack method of canning,
-pack method, Procedure in one-period,
-pack method, Utensils for,
Color of jelly,
Colorings for confections,
Mineral, or chemical,
Vegetable,
Combination drying methods,
Combining sugar and liquid in confection making,
Commercial canning,
cocoa,
Composition and food value of bananas,
and food value of black raspberries,
and food value of blackberries,
and food value of cherries,
and food value of cranberries,
and food value of currants,
and food value of dates,
and food value of dried apples,
and food value of dried apricots,
and food value of dried figs,
and food value of dried prunes,
and food value of fresh apples,
and food value of fresh apricots,
and food value of fresh figs,
and food value of fresh prunes,
and food value of fruits,
and food value of grapefruit,
and food value of grapes,
Composition and food value of huckleberries,
and food value of lemons,
and food value of muskmelon,
and food value of nectarines,
and food value of oranges,
and food value of peaches,
and food value of pears,
and food value of persimmons,
and food value of pineapple,
and food value of plums,
and food value of pomegranates,
and food value of raisins,
and food value of red raspberries,
and food value of rhubarb,
and food value of strawberries,
and food value of watermelon,
of confections,
of food,
of fruits,
Confection making,
making, Combining sugar and liquid in,
making, Effect of weather on,
making, Equipment for,
making, Procedure in,
mixture, Boiling,
mixture, Pouring and cooling,
Confectioners', or XXXX, sugar,
Confections,
Candied and dried fruits in,
Carbohydrate in,
Chocolate and cocoa in,
Coconut in,
Composition of,
Cooking,
Definition of,
Fat in,
Food materials in,
Ingredients used in,
Milk, cream, and butter in,
Mineral salts in,
Miscellaneous,
Nature of,
Nuts in,
Pop-corn in,
Protein in,
Use of acids in,
Varieties and preparations of,
Congou tea,
tea, China,
Conservation of foods,
Conserve, Carrot,
Cherry-and-pineapple,
Crab-apple-and-orange,
Definition of,
Pineapple-and-apricot,
Plum,
Red-raspberry-and-currant,
Conserve, strawberry-and-pineapple
strawberry-and-rhubarb
Containers for jelly
Cooking and storing of dried foods
confections
fruit in jelly-making
on fruit, effect of
Cooling and pouring the confection mixture
Cordials
Corn, canning of green
Canning of tomatoes and
Drying of
sirup
Correct diet
weights for certain heights, table showing,
Cost of foods
Covers, jar tops, or
Crab-apple-and-orange conserve
-apple jelly
-apple relish
-apples, pickled
Cracker jack
Cranberries
Composition and food value of
Cranberry jelly
sauce
Cream candies
Center
milk, and butter in confections
Opera
Creamy cocoa
Cucumber pickles, Sliced
pickles, small
Cucumbers in brine
Currant jelly
Currants
Food value and composition of
Cutting and marking candies

D

Dates
Food value and composition of
Stuffed
Density of sirup for canning
Desserts, fruit
Devices for canning, measuring
for drying
Diet, balancing the
Beverages in the
Correct
Effect of age on
Effect of age on children's
Effect of climate on
Effect of sex on
Effect of weight on
Effect of weight on children's
for infants and children
Diet, Fruit in the
Pickles in the
Preserves and jellies in the
Digestibility of fruits
Dinner, breakfast, and luncheon service
menus
menus, suggestions for
Dinners, Christmas
Easter
New Year's
Thanksgiving
Wedding
Distilled water
Divinity
Dried and candied fruits in confections
apples
apricots
foods, cooking and storing
fruits, varieties of
peaches
Drip pot
Drying and canning
devices for
method, electric-fan
method, stove
method, sun
methods, combination
of apples
of apricots
of corn
of food
of greens
of peaches
of pears
of quinces
of small fruits
of string beans
of tuber and root vegetables
preparation of foods for
vegetables and fruits, directions for

E

Easter dinners
Economical food buying
Economies in purchasing food
Economy of food preservation
of jelly making and preserving
Egg chocolate
milk shake
nog, foamy
nog, orange
Eggplant and summer squash, canning of,
Electric-fan drying method
English breakfast tea
Equipment for canning
for confection making
for household accounts
Equipment for jelly making,
Exhausting in canning, Meaning of,
Extra fine, or fancy fine, granulated sugar,
Extracting fruit juice in jelly making,
Extracts, Flavoring,

F

Factors influencing cost of foods,
influencing foods,
Family income for food, Table showing proportion of,
Fancy fine, or extra fine, granulated sugar,
Fat in confections,
in fruits, Protein and,
Feeding scale for infants,
Fermentation of fruit juices,
Figs,;
Composition and food value of dried,
Composition and food value of fresh,
Pressed,
Pulled,
Steamed,
Stewed,
Filtered coffee,
Fine granulated sugar,
Fish and meat, Canning of,
Flat sour in canning,
Flavor fruits,
of canned food,
of jelly,
Flavoring extracts,
oils,
Flavorings, Adulteration of,
Artificial,
Natural,
Flavors, Synthetic,
Florida oranges,
Flowery pekoe tea,
Foamy egg nog,
Fondant,
and related creams,
Nature of,
Uncooked,
Food, Composition of,
cost, Chart of factors in,
Drying of,
Economies in purchasing,
Factors influencing,
Factors influencing cost of,
for canning, Selection of,
fruits,
Importance of proper amount of,
in calories, Quantity of,
materials in confections,
Preparation of fruits as,
Food preservation, Economy of,
Principles of drying,
Sterile,
substances to growth and health, Relation of,
Suitability of,
Table showing proportion of family income for,
to be canned, Preparation of,
value and composition of apples,
value and composition of apricots,
value and composition of bananas,
value and composition of black raspberries,
value and composition of blackberries,
value and composition of cherries,
value and composition of cranberries,
value and composition of currants,
value and composition of dates,
value and composition of figs,
value and composition of fruits,
value and composition of grapefruit,
value and composition of grapes,
value and composition of huckleberries,
value and composition of lemons,
value and composition of muskmelon,
value and composition of nectarines,
value and composition of oranges,
value and composition of peaches,
value and composition of pears,
value and composition of persimmons,
value and composition of pineapple,
value and composition of plums,
value and composition of pomegranates,
value and composition of prunes,
value and composition of raisins,
value and composition of red raspberries,
value and composition of rhubarb,
value and composition of strawberries,
value and composition of watermelon,
value of fruits,
Foods, Conservation of,
Cost of,
for drying, Preparation of,
from spoiling, Preventing canned,
Methods for preserving,
Necessity for preserving,
Purchase of,
Quantity and proportion of,
Foods, Scoring canned
Spoiling of canned
Storing and serving canned
Formosa tea
Fourth-of-July luncheons
Fractional-sterilization method of canning
Freestone peaches
Fritters, Banana
Cherry
Fruit, Acids in
and fruit desserts
as food, Preparation of
beverages
beverages, Ingredients for
beverages, Preparation of
butters
Carbohydrate in
Cellulose in
cocktails
cultivation, Advance in
Definition of
desserts, Fruit and
Effect of cooking on
for preserving, Selection of
in jars, Packing
in jelly making, Cooking
in the diet
juice and sugar in jelly making, Boiling the
juice and sugar in jelly making, Combining the
juice for pectin in jelly making, Testing the
juice lacking in pectin in jelly making
Using
Minerals in
nectar
or berry, sugar
Preparing and serving
punch
sugar, or levulose
Water in
Fruits and vegetables, Directions for drying
and vegetables for canning, Preparation of
Canning methods for
Canning vegetables and
Citrus
Classification of
Composition and food value of
Composition of
Digestibility of
Directions for canning
Dried
Drying of small
Effect of ripeness on
Flavor
Food
Fruits, Food value of
Hard
in confections, Candied and dried
Miscellaneous citrus
Miscellaneous tropical
Nature of
Non-tropical
Protein and fat in
Serving
Soft
Sour soft
Special
Sweet soft
Table showing composition and food value of
Tropical
Varieties of dried
Varieties of tropical
Very sour soft
Washing
Fudge, Brown-sugar
recipes
Two-layer
Fudges and related candies

G

General appearance of canned food
Gin
Ginger-ale punch
Glace nuts and fruits
Glass jars
Glasses, Closing and storing jelly
Filling jelly
Glove oranges
Glucose
Goods, Nationally advertised
Gooseberries
Green
Gooseberry jam
Graining of sugar in candy making
Granulated sugar
sugar, Coarse
sugar, Fancy fine, or extra fine
sugar, Fine
sugar, Standard
Grape catsup
jelly
juice, Unfermented
lemonade
marmalade
Grapefruit cocktail
Composition and food value of
or shaddock
Preparation of
Selection of
Serving
Grapes
Food value and composition of
Green corn, Canning of
-gage jam
Green gooseberries
peppers, Canning of okra and
tea
-tomato pickle
Greens
Canning
Drying of
Growth and health, Relation of food substances to
Guavas
Red
White
Gunpowder tea

H

Hallowe'en luncheons
Hard fruits
water
Heavy sirup
Honey
Hot chocolate
Household accounts, Equipment for
accounts, Keeping of
accounts, Methods of keeping
budget
Huckleberries
Composition and food value of


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Online LibraryWoman's Institute of Domestic Arts and SciencesWoman's Institute Library of Cookery Volume 5: Fruit and Fruit Desserts; Canning and Drying; Jelly Making, Preserving and Pickling; Confections; Beverages; the Planning of Meals → online text (page 26 of 27)