School and Home Cooking Part 81

QUESTIONS

What materials in Apple Sauce Cake leaven it?

What ingredient usually present in cake recipes is omitted in this cake?

What takes the place of this ingredient?

In Chocolate Cake, how much baking soda is required to neutralize the acid of the sour milk? For what purpose is the additional quant.i.ty used?

What is the purpose of cooking the cocoa and water (see _Cocoa and Chocolate_)?

Determine the difference in the cost of Chocolate Cake with and without eggs.

What ingredient in Spice Cake contains a small quant.i.ty of acid? Explain why baking soda is an ingredient of this ingredient.

Why should the cooked mixture of Spice Cake be cool before the remaining ingredients are added?

RELATED WORK

LESSON CXLIX

THE LUNCHEON BOX

The luncheon box most commonly used is of pasteboard or tin. Both these materials have advantages and disadvantages. Bread and cake are prevented from drying out when placed in a tightly covered tin box. On the other hand, food odors are retained and one p.r.o.nounced odor may permeate all of the foods. But since dry bread is unpalatable, the tin box is considered more satisfactory. It should be kept clean and free from odors, should be emptied of its contents every day, washed (scalded often), and allowed to remain open all night. The collapsible box is the most convenient.

For most lunches, a teaspoon, jelly gla.s.s, and in some cases a drinking cup are all the "dishes" needed. The jelly gla.s.s may serve for many purposes. Cup custard may be steamed or baked in it, or it makes an admirable mold for an individual steam pudding. Small fruits and fruit sauces may also be carried in jelly gla.s.ses.

MENU MAKING FOR THE LUNCHEON BOX.--A luncheon box may be made a source of pleasure to the school child or everyday worker. To bring this about, the foods must be varied on successive days. It is not necessary that each luncheon consist of various foods. Indeed, many kinds of food or foods in great quant.i.ty are not desirable for a child who sits quietly at study much of the day or for a person of sedentary occupation. It is both possible and necessary, however,--if the luncheon box is not to become monotonous,--to have different foods for each day of the week. As in any meal, all of the foodstuffs should be represented in the food of a luncheon box.

FOODS FOR THE LUNCHEON BOX.--(1) _Sandwiches_.--Bread is the basis of almost all box luncheons. Since sandwiches furnish the most convenient way of carrying foods that are to be eaten with bread, they invariably form a part of every luncheon. Because they are used so frequently they should be varied. Different kinds of bread, such as graham, Boston brown, and nut bread, may be used. Variety may be had by serving bread sometimes in the form of m.u.f.fins or rolls. The slices of bread may be cut thin or thick to suit the appet.i.te of the eater. It is often desirable to leave the crusts on the bread. b.u.t.ter should be creamed before spreading it on the bread.

If the sandwiches are to be cut extremely thin, spread the bread before cutting it into slices. If sandwiches are prepared some time before they are served, they can be kept moist by wrapping in a dry towel, covered with a towel wrung out of hot water.

The fillings for sandwiches offer many variations. They may be divided into two cla.s.ses, seasoned and sweet. _Seasoned fillings_ may include meat, eggs, cheese, vegetables. If meat is used, it may be cut in slices, or chopped and mixed with a sauce. If sliced meat is used, it is well to tear it into pieces. (This applies also to lettuce.) If it is desired to lessen the quant.i.ty of meat in a diet, the meat should be chopped, for it has been found that only half as much meat is required when it is chopped and mixed with a dressing. Either Salad Dressing or White Sauce may be combined with meat. A French Dressing made of vegetable oil, lemon juice, and seasonings is better, so far as ease of digestion is concerned, than Cream or "Boiled" Salad Dressing. If oil is not palatable, learn to like it. Any of the seasoned fillings may be mixed with Salad Dressing. Sliced tomatoes spread with Mayonnaise or Cream Salad Dressing, chopped peanuts mixed with salad dressing, sardines or cold chicken with lemon juice and paprika make tasty sandwich fillings.

_Sweet fillings_ for sandwiches include: preserved or dried fruits, bananas, nuts. Sandwiches made with a sweet filling are most popular among children. Some of them make good subst.i.tutes for cake, and are much more easily digested. The dried fruits such as dates, figs, and prunes, cooked and combined with bread and b.u.t.ter, make excellent foods. The growing child is apt to become anemic. Since prunes contain iron, they should be frequently used in children's diet. Cooked prunes--seeded and flavored with lemon juice--make palatable sandwiches, especially when brown bread is used or a few chopped nuts are added. Breads containing sugar or mola.s.ses are most pleasing when used with a sweet filling. Banana sandwiches are much improved by the addition of lemon juice or Salad Dressing. Nuts are often combined with both sweet and seasoned materials; their use gives opportunity for variety. Chopped raisins and nuts may be moistened with grape juice and used as sandwich filling. Chopped dates, apples, and nuts mixed with salad dressing make a pleasing filling.

Crushed maple or brown sugar mixed with cream or b.u.t.ter and used with whole wheat bread is a favorite sandwich among children.

(2) _Relishes_.--Celery, olives, and radishes serve as relishes for the luncheon box. Celery and olives (especially those stuffed with pimentos or nuts) are pleasing as a sandwich filling. Most relishes, however, are more suitable for the luncheon box of a mature person than for that of a child.

(3) _Desserts_.--Cake is a common const.i.tuent of the luncheon box.

Not all cakes, however, are suitable for luncheons. For children, only the plainer cakes, _i.e._ those containing little fat, should be used.

Plain cake and cookies, sponge cake, lady fingers, and gingerbread (if not too highly spiced) are also desirable for the school luncheon. Cookies or cakes baked in m.u.f.fin pans are more suitable for packing than cut pieces of cake.

Most fresh fruits can be easily packed in the luncheon box. As has been mentioned, grapes, the small fruits such as strawberries and raspberries, sliced pineapple, or fruit sauces may be carried in jelly gla.s.ses.

Cup custards and simple puddings may be used as desserts. If a child is permitted to have sweets, a little candy may be placed in the luncheon box; it is better for a child to have candy at the end of a luncheon than after school (see _Use of Candy in Diet_).

PACKING THE LUNCHEON.--Neatness is an essential in an inviting luncheon box. All foods should be wrapped separately in paraffin paper, and placed neatly in the box. Since some foods crush readily, it is not always possible to place the foods to be eaten first on top, but it is desirable to arrange the foods so that not all of them will have to be removed before beginning to eat the luncheon. The paper napkin should always be placed on top. It is perhaps unnecessary to say that foods should not come in direct contact with newspapers or any printed matter.

QUESTION

Plan menus for five school luncheons, making them as varied as possible.

If you carry your luncheon to school, follow these menus in preparing your luncheon box.

LESSON CL

PLANNING AND PREPARING BOX LUNCHEONS

Plan [Footnote 115: See Footnote 72.] box luncheons. Make sandwiches and other foods for the luncheon box. Fill one or more luncheon boxes according to plans.

LESSON CLI

REVIEW--MEAL COOKING

MENU

Cake (for Cottage Pudding) Vanilla Sauce Cocoa

See Lesson XIV for suggestions regarding the preparation of the lesson.

LESSON CLII

HOME PROJECTS [Footnote 116: See Lesson IX]

SUGGESTIONS FOR HOME WORK.--Bake cake or cookies at least once a week. If eggs are high in price, bake cake without eggs or bake One-egg Cake.

SUGGESTED AIMS: (1) To improve the quality of cake. As suggested in a previous Home Project, score your product, determine the cause of any undesirable quality, and then avoid your error at the next baking.

(2) To compare homemade and baker's cake. Determine the weight and cost of homemade and baker's cake. Compare like kinds of cake, _i.e._ plain, chocolate, etc. Compute the cost per pound of each. If possible compare the flavor, grain, and texture of each. What are the advantages of homemade over baker's cake?