What ingredient in Spice Cake contains a small quantity 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 pronounced 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 glass, and in some cases a drinking cup are all the "dishes" needed. The jelly glass 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 glasses.
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 quantity 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 muffins or rolls. The slices of bread may be cut thin or thick to suit the appetite of the eater. It is often desirable to leave the crusts on the bread. Butter 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 classes, 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 quantity 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.