School and Home Cooking Part 20

STARCHY FOODS COOKED AT HIGH TEMPERATURE

STEAM UNDER PRESSURE.--Which is hotter,--the "steam" (_i.e._ water vapor) coming from boiling water in an uncovered saucepan or teakettle or the "steam" which has been held underneath the lid of a covered saucepan or teakettle (see Figure 32)? Steam confined in a small s.p.a.ce or held under pressure may reach a temperature higher than that of boiling water.

EFFECT OF HIGH TEMPERATURE UPON POP CORN AND POTATOES.--Pop corn contains water. When heated, the water changes to steam. The covering of cellulose holds the steam in the kernel. When the steam expands and reaches a temperature far above the boiling point of water, it finally bursts the covering and the starch swells at once.

[Ill.u.s.tration: FIGURE 32.--"STEAM" WITHOUT PRESSURE AND "STEAM" WHICH HAS BEEN UNDER PRESSURE.]

In baking potatoes, the water contained in them vaporizes. The vaporized water or steam is held under pressure by the skin of the vegetable. The steam thus becomes hotter than boiling water, hence a baked potato is cooked at a higher temperature than a boiled potato, and no nutrients are lost.

POP CORN

Moisten pop corn with cold water. Almost cover the bottom of a popper with the kernels. Hold the popper first at some distance from the heat and then gradually bring it closer, shaking it well all the time to keep the corn from burning. The corn should not begin to pop before three and one half minutes. When popping commences, most of the kernels should open. If there is some time between the popping of the first and last kernels, the corn will become tough.

b.u.t.tERED POP CORN NO. I

4 quarts freshly popped corn 1/4 cupful b.u.t.ter Salt

Melt the b.u.t.ter and pour it over the corn, stirring with a spoon. Sprinkle at once with salt from a salt shaker, continue stirring.

b.u.t.tERED POP CORN NO. II

1 tablespoonful b.u.t.ter and 1 tablespoonful oil _or_ 2 tablespoonfuls oil 1/2 cupful sh.e.l.led pop corn Salt

Put the fat in a large frying pan; when melted, add the salted corn. Stir until the corn is evenly coated with fat. Cover closely and heat gradually, shaking the pan vigorously all the time.

BAKED POTATOES Scrub potatoes and place them on the grate of a _hot_ oven (500 degrees F.). (Potatoes should be baked in a _hot_ oven, to prevent them from becoming waxy or soggy.) Bake until soft when tested with a fork or knitting needle, usually 50 to 60 minutes. Break the skin at once to allow the steam to escape, or make two gashes in the top of each potato, one at right angles to the other. Gently press the potato so that the steam may escape. Serve in an uncovered dish. Place the steaming potatoes on a folded napkin for serving.

STUFFED POTATOES

2 tablespoonfuls b.u.t.ter or subst.i.tute 1 teaspoonful salt 3 tablespoonfuls milk Pepper 6 baked potatoes

Cut the baked potatoes in halves lengthwise. Remove the inside, taking care not to break the skin; mash the potatoes, add the milk, b.u.t.ter, and seasoning, and beat them as ordinary mashed potatoes. Return the mixture to the potato sh.e.l.ls, place the stuffed potatoes in a pan, and bake in a _hot_ oven (500 degrees F.) until brown.

Before browning the stuffed potatoes, grated cheese may be sprinkled over them.

QUESTIONS

Explain why pop corn can be cooked thoroughly in about 5 minutes while rolled oats or wheat requires 1 1/2 hours for sufficient cooking.

a.n.a.lyze the difference in taste of a baked and a boiled potato. To what is the sweet taste of a baked potato due (see Experiment 26)? Explain fully why baked potatoes are more easily digested than boiled potatoes (see Experiment 26 and _Solution and Digestion_).

Which contains more nutriment,--baked potatoes or boiled potatoes? Explain (see _Comparison of Vegetables Cooked with and without the Skins, and in Water or in Steam_).

What is the purpose of breaking the skins of potatoes _at once_ after baking? Why are baked potatoes served in an uncovered dish? What could be used to cover them?

RELATED WORK

LESSON x.x.x

DINING ROOM SERVICE [Footnote 35: NOTE.--See Suggestions for Teaching, Appendix.]

BASIC PRINCIPLES.--Practically all rules for laying the table and all methods of serving have been formulated to bring about neatness, convenience, and order. The standard of living, [Footnote 36: NOTE.--See Suggestions for Teaching, Appendix.] the occasion, the size of the dining room, the number of guests, and the attendants, all have to be taken into consideration in dining room service. Therefore the method of serving must be governed by conditions. It is possible here to give only general suggestions.

THE TABLE

TABLE LINEN.--Table padding, or a silence cloth, should first be placed on the table, then the table-cloth should be laid straight and smooth.

[Ill.u.s.tration: FIGURE 33.--TABLE LAID FOR AN INFORMAL LUNCHEON Note the position of the silver, napkins, bread-and-b.u.t.ter plates, and tumblers.

Also note that a _low_ bowl of flowers is used as a centerpiece.]

Napkins should be folded simply and laid at the left of the plate. A dinner napkin is folded four times, a luncheon napkin is folded twice to form a square, or three times to form either a triangle or an oblong.

If desired, the table-cloth may be omitted for breakfast or luncheon.

Doilies with pads underneath them, lunch or breakfast cloths, or table runners (see Figure 33) may be used instead of the table-cloth. The two latter coverings are especially practical, since they are more quickly laundered than table-cloths. Their initial cost is also usually less than that of a table-cloth.

Doilies may be placed on the serving tray. They are also often used on plates containing crackers, bread, and cakes. Baked potatoes, corn, and hot breads may be served in a folded napkin.

CHINA AND GLa.s.sWARE.--The term "cover" means the s.p.a.ce, with its china, silver, and gla.s.sware, allowed for each guest. At least twenty-two inches of s.p.a.ce should be allowed for a cover (see Figure 33).

The quant.i.ty of china on the table depends upon the occasion and the style of serving. In any form of service, the first course, if cold, may be placed on the table before the guests are seated. If the first course is a hot food, it is always placed on the table after the guests are seated.

For informal occasions, and sometimes for formal occasions, the bread-and- b.u.t.ter plate is used. It is placed beyond the tines of the fork. Gla.s.ses are placed beyond the tip of the knife. A sugar bowl and cream pitcher, salts, peppers, etc., may also be placed on the table. A salt and a pepper shaker should be placed so as to be accessible to each two covers. Dishes containing olives or nuts are sometimes placed on the table before the guests are seated.

For breakfast, the coffeepot, hot-water pitcher, milk and cream pitchers, spoon tray, and cups and saucers may be placed so as to form a semicircle about the hostess's place. The coffeepot should be placed at the right, and the cups and saucers at the left. If tiles or stands for the coffeepot and hot-water pitcher are used, they should also be a part of the table service. A large tray may be used to hold all of the coffee service.

If the serving is to be done without a maid, it is advisable to place all the china, gla.s.s, and silver to be used for the meal either on the table or on the serving table.

SILVER.--Convenience and order have determined the customary way of placing the silver at each cover. At the right of the plates place the knives, the spoons, and the forks that are to be used without knives (as for oysters, fish, or salad). At the left, place all the forks that are to be used with knives. Many prefer, however, to place all the forks, except the oyster fork, at the left of the plate. Enough silver for all courses, except the dessert course, is usually placed on the table; it is permissible, however, to place the silver for all courses. If the silver for any course is not placed on the table before the meal is announced, it may be brought in on a tray and placed at each cover just before serving the course; or it may be laid on each serving dish of the course.

While a general rule for laying silver is to place each piece at each cover in the order of its use, _the knives are usually all grouped together at the right of the plate and the spoons laid together at the right of the knives._ It is advisable, however, to place the spoons and knives in the order of their use, _i.e._ place the spoon that is to be used first farthest to the right and the knife that is to be used first, farthest to the right of the group of knives. Since only forks are placed at the left of the plate, they should be laid in the order of their use, that first to be used being placed farthest to the left (see Figure 33).

All silver should be placed from one half to one inch from the edge of the table; the sharp edges of the blades of the knives should be turned towards the plates; the spoons and forks should be placed with their bowls and tines turned up. The b.u.t.ter spreaders may be laid across the bread- and-b.u.t.ter plates. Generally when soup and raw oysters are served, the oyster fork is laid across the soup spoon. If the silver that is to be used in serving a dish of food is placed on the table, it should be laid _beside_ not _in_ the dish of food.

TABLE ACCESSORIES.--A low bowl of flowers or fruit, tastefully arranged, makes a pleasing centerpiece. A centerpiece, however, should be a real source of pleasure; it should not obstruct the view of guests opposite (see Figure 33).

Place cards afford a graceful means of seating guests. When used, they should be placed on the napkin. Menu cards, sometimes used for occasional dinners, are also placed on the napkin.

STYLES OF SERVING

There are several styles of serving:

ENGLISH (ordinary family service).--The foods are served at the table, the host serving fish, meat, and vegetables; the hostess serving soup, salad, and dessert; and other members of the family serving fruit and the vegetables that are served in individual dishes. The served dishes may be pa.s.sed to each guest by the maid, or when no maid serves, they may be pa.s.sed from one person to another. This method is used for family and informal service, and also when serving is done without a maid.

RUSSIAN (serving from the side).--This may be observed in one of two ways: