Foods and Household Management: A Textbook of the Household Arts

by Helen Kinne; Anna M. Cooley

EXERCISES

1. Plan the order of work for the following menus: (a) Cooked cereal and cream, stewed prunes, poached egg on toast, popovers, coffee. (b) Tomato bisque, lamb chops with peas and mashed potatoes, plain lettuce with French dressing, Brown Betty with foamy sauce, black coffee.

2. What are the important points in serving each dish? Give some simple garnishes.

3. Obtain price lists and estimate the cost of table furnishings.

4. What do you consider good taste in china and silver?

5. What are the important points in table setting?

6. Make a list of dishes to be used for the menus given above, or other menus.

7. What are the fundamentals in waiting on the table?

8. How may the home service be made comfortable?

9. Discuss different methods in formal service.