Part 70 (2/2)

LESSON CXXV

PLANNING, COOKING, AND SERVING A DINNER

Plan a dinner. [Footnote 100: See footnote 72.] Use seasonable foods and a meat-subst.i.tute. Follow the suggestions given in Lesson CV.

Plan the menu so that the cost of the materials used does not exceed 25 cents per person. a.n.a.lyze the menu and see that it meets the requirements stated in Lesson CV.

Cook and serve the dinner. Follow the Russian or Compromise style of serving. Serve the dinner with a maid, provided the pupils find it useful to know how to serve with a maid either in their own homes or in the homes of others. [Footnote 101: See Suggestions for Teaching, Appendix), regarding service with and without a maid.]

LESSON CXXVI

REVIEW--MEAL COOKING

MENU

Potato Soup Lettuce Salad with French Dressing m.u.f.fins

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

LESSON CXXVII

HOME PROJECTS [Footnote 102: See Lesson IX.]

SUGGESTIONS FOR HOME WORK.--Prepare m.u.f.fins, baking powder biscuits, or baking powder loaf breads at least twice a week.

SUGGESTED AIMS: (1) To learn to work quickly. Note the time required to mix these quick breads. Strive to lessen the number of minutes each time you prepare them.

(2) To use available materials. Use the food-materials you have on hand,-- such as sour or sweet milk, left-over cooked cereals, and different kinds of flours or meals.

DIVISION TWELVE

QUICK BREADS: SOFT DOUGHS

LESSON CXXVIII

METHOD OF MIXING FAT IN QUICK BREADS--DROP BISCUIT

MIXING FAT.--What method is used in mixing the fat in all batter quick breads (see previous lessons on _Batters_)?

In making quick breads, it is desirable to mix all ingredients thoroughly.

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