Scouting For Girls, Official Handbook of the Girl Scouts Part 23

10. _Paint_ can be removed by soaking the spot in turpentine. This dissolves it, and a bit of rubbing shakes it out. A brush helps, when the paint spot is on a woolen garment, after the turpentine has done its work.

_Remember_: All spots and stains should be removed before was.h.i.+ng the garment.

GOOD MANNERS AND SOCIAL FORMS

It is easier to meet people socially if we are acquainted with the simple forms of introductions, meeting and parting, and so forth. A girl who is entertaining her friends will be more successful in doing so if she plans ahead how she can welcome them and has all the necessary preparations for a substantial good time, at hand. This planning also makes it possible for her to be less occupied when the time comes, and to have a good time herself.

Stand where guests can see you at once when they enter.

Always introduce a younger person _to_ an older one, as "Mrs. Smith, may I present Miss Jones, or Mr. Brown?" A man is always presented _to_ a woman, or a girl, as "Miss Brewster, may I present Mr. Duncan?"

If you have many guests, ask some of your friends to join you in watching to be sure that no one is left out, so that the evening may be a success for every one. It is sometimes difficult for a hostess to do this alone.

If you ask other girls to help you ask each to do a definite thing, as to arrange for wraps, sing or play, pay special attention to some older person, etc. This saves confusion, as the Pine Tree patrol does in camp.

A few intimate friends need no plan to make them have a good time, but with a large number it is usually better to plan games, music, charades, or some other form of entertainment.

When invited to a house at a certain time, be prompt. Promptness is always a mark of courtesy, as it means consideration for the time and convenience of others. One should also watch carefully the time of leaving, and not stay about unless specially detained.

TABLE MANNERS

Accept what is offered or placed before you, with a quiet "Thank you."

If you are asked what you prefer, it is proper to name it.

Do not drink while food is in the mouth.

Take soup quietly from the side of the spoon, dipping it into the plate _from_ instead of towards you, to avoid dripping the soup.

Break bread or roll, and spread with b.u.t.ter only the piece which you are about to eat.

Use knife only as a divider, the fork to take food to the mouth. Where one can dispense with a knife, and use only the fork to divide food, do so. When not using either, lay them together across the side of the plate, not resting on the table cloth.

A spoon should never be allowed to rest in a tall receptacle such as a cup or gla.s.s, as it is likely to overturn the receptacle. Place the spoon on plate or saucer.

At close of meal, fold napkin, that table may be left in orderly condition. When napkins are to be washed at once, or when they are paper napkins, they need not be folded.

Do not begin a course until all are served.

Sometimes it is better to serve the hostess first, and sometimes it is the custom to serve the guest first, that is the guest of honor who sits on the hostess' right. When the host or hostess does the serving, the guest is served first.

Do not be troubled if you use the wrong spoon or fork, and never call attention to anyone else's doing so. No matter how you feel, or what the blunder or accident may be, such as spilling something or dropping a plate, never show displeasure to either servant or guest. Good breeding and pleasant atmosphere are essential to all entertainment.

Good breeding means first of all thoughtfulness of others, and nothing shows lack of breeding so quickly as a lack of such politeness to those who happen to be serving us in hotels, at home, in shops, or when travelling, or anywhere else.

When acting as waitress, stand at the left of the person to be served, so that the portion may be taken with the right hand.

Preparing the Meal

Plan the cooking so that the food that is to be served may be kept hot; for instance, soup may be kept hot on the back of the stove or where there is less heat, while the meat or vegetables are being cooked. Food that is to be served cold, should be kept in the ice-box or standing in water until the last moment and served in chilled dishes. In placing the food on the dishes and platters care should be taken to make it look attractive.

Setting the Table

When setting the table keep in mind how many courses there will be, and therefore, how many knives, forks, and spoons are needed. Have everything clean, and lay everything straight. Air room well. Wipe table, and if a tablecloth is used, cover table with a felt silence cloth. If a tablecloth is used, it should be laid with the fold in the center of the table. If a centerpiece and doilies are used, they should be laid at even distances. Clean white oil cloth and paper napkins make an attractive looking table. At each cover the knife, edge in, is placed at the right with the spoon, and the gla.s.s is placed at the right in line with the end of the knife. The fork is at the left and bread and b.u.t.ter plate and small knife are at the left opposite the gla.s.s. Put the napkin between the knife and fork.

[Ill.u.s.tration]

Salt, pepper, water, bread and b.u.t.ter should be on the table, and if necessary, vinegar, mustard, sugar, pickles, etc.

When possible a few flowers add to the appearance of the table.

Have as much ready as possible before sitting down at the table. See at least that (1), gla.s.ses are filled; (2), b.u.t.ter portioned; (3), chairs placed.

Hard and fast rules as to table setting do not exist. Local customs, the amount of service at hand, and common sense must govern this. The captain, a.s.sisted by the council, must be the judges.

THE GIRL SCOUT COOK

BY ULA M. DOW, A. M.

_In charge of Division of Food, Simmons College_

The Girl Scout who has earned the Cooking Badge may be a great help at home if she has learned to work quickly and neatly and may get much amus.e.m.e.nt both at home and on camping parties. If the first trial of a process is not a success, the Scout should have patience to try again and again until her result is satisfactory. If she has learned to prepare a few simple dishes well she should have courage to try unfamiliar recipes which are found in any good cook book. If she is to be ready to take responsibility when it is necessary, she should be able to plan the meals in such a way that nothing is wasted and that the family is satisfied and well-nourished.

When working in the kitchen the Scout should wear a clean, washable dress, or a washable ap.r.o.n which covers her dress. She should be sure that her hair is tidy, and she should remember to wash her hands before beginning work. She should try to use as few dishes as possible and not to spill or spatter. She should remember that her cooking is not finished until she has cleaned up after herself, has washed and put away the dishes, washed the dish towels and left the kitchen in order.

WHAT TO HAVE FOR BREAKFAST--Breakfast is in most families the simplest meal of the day and the easiest to prepare. Some people are satisfied with fruit, cereal, toast or m.u.f.fins, coffee for the adults, and milk for the children. Many families, however, like the addition of a heartier dish, such as boiled or poached eggs, fish hash, or minced meat on toast. If a hearty dish is served at breakfast this is a good time to use up such left-overs as potato, fish, or meat.

SIMPLE BREAKFAST Apple sauce or sliced peaches.

Oatmeal or cornmeal mush.

Toast or m.u.f.fins.

Coffee (for adults).

Milk (for children).

HEARTY BREAKFAST Apple sauce or sliced peaches.

Oatmeal or cornmeal mush.

Toast or m.u.f.fins.

Coffee (for adults).

Milk (for children).

Poached eggs or minced lamb on toast.

FRUIT--Raw fruit should be carefully washed and prepared in such a way that it can be easily eaten. Berries may be cooked with no other preparation than was.h.i.+ng. Fruits, such as apples and pears, should be washed, pared, quartered, and cored before cooking. Any fruit which becomes dark on standing after it is cut may be kept light colored by dropping the pieces into a pan of water until they are ready to be cooked. If this is done most of the water should be drained off before they are cooked.

Dried fruits, such as prunes, which have a wrinkled skin should be soaked for a short time in cold water before they are washed. Otherwise it is impossible to get them clean. After was.h.i.+ng they should be covered with cold water and soaked over night, or until they are plump. They should be put on to cook in the water in which they are soaked and cooked until tender. Sugar should then be added if they are not sweet enough.