Science in the Kitchen by E. E. Kellogg
12. Do not hang the napkin about the neck like a bib, but unfold and lay
across the lap in such a manner that it will not slide to the floor.
Carefully wipe the mouth before speaking, and as often at other times as
may keep the lips perfectly clean of food and drink. At the close of a
meal, if at home, fold the napkin neatly and place it in the ring. If at
a hotel or away from home, leave the napkin unfolded by your plate.
Chapters
- Chapter 1 Ch.1
- INTRODUCTION. Ch.2
- 2. They are a source of force when taken in connection with other food Ch.3
- 3. They replenish the fatty tissues of the body. Of the carbonaceous Ch.4
- 1. The teaspoons and tablespoons to be used in measuring, are the silver Ch.5
- 2. Any material like flour, sugar, salt, that has been packed, should Ch.6
- 3. A cupful of dry material is measured level with the top of the cup, Ch.7
- 4. A cupful of liquid is all the cup will contain without running over. Ch.8
- 1. Measure both liquid and grain accurately with the same utensil, or Ch.9
- 2. Have the water boiling when the grain is introduced, but do not Ch.10
- 3. Stir the grain continuously until it has set, but not at all Ch.11
- 4. Cook continuously. If it be necessary to replenish the water in the Ch.12
- 1. If the fruit is of a late variety, allow it to remain on the tree as Ch.13
- 3. Gather the fruit on a dry, cool day, and place in heaps or bins for Ch.14
- 4. Carefully sort and pack in barrels, placing those most mellow and Ch.15
- 5. Warmth and moisture are the conditions most favorable to Ch.16
- 6. The best temperature for keeping fruit is about 34° F., or 2° above Ch.17
- introduction of the common potato, which has now taken its place and Ch.18
- introduction," he once said to a friend, "Oken asked me to dine with Ch.19
- 191. When done, rub through a fine colander to remove all skins and to Ch.20
- 191. Put in a square granite-ware dish, which place inside another dish Ch.21
- 1. Have the water boiling rapidly when the pudding is placed in the Ch.22
- 3. Do not open the steamer and let in the air upon the pudding, until it Ch.23
- 1. Milk which becomes sour and curdles within a few hours after it has Ch.24
- 2. "Bitter-sweet milk" has cream of a bitter taste, is covered with Ch.25
- 3. 'Slimy milk' can be drawn out into fine, ropy fibers. It has an Ch.26
- 4. 'Blue milk' is characterized by the appearance on its surface, Ch.27
- 5. 'Barnyard milk' is a term used to designate milk taken from unclean Ch.28
- 427. It may be thickened with a little flour as for gravy, if preferred. Ch.29
- 1. Eat slowly, never filling the mouth very full and avoiding all Ch.30
- 2. Masticate thoroughly, keeping the lips closed. Eating and drinking Ch.31
- 3. Never speak with the mouth full, nor interrupt another when talking. Ch.32
- 4. Do not express a choice for any particular portion or dish, unless Ch.33
- 5. Sit conveniently near the table, but not crowded up close against it; Ch.34
- 6. Do not tilt back your chair, or lean upon the table with the elbow, Ch.35
- 7. It is contrary to good breeding to shovel one's food into the mouth Ch.36
- 8. Bread should be broken, not cut. In eating large fruits, like apples Ch.37
- 9. Soup is eaten from the side of the spoon, which is filled without Ch.38
- 10. Seeds or stones to be rejected should be taken from the lips with a Ch.39
- 11. Do not crumble food about your plate, nor in any avoidable way soil Ch.40
- 12. Do not hang the napkin about the neck like a bib, but unfold and lay Ch.41
- 13. Do not appear impatient to be served, and ordinarily at the home Ch.42
- 14. Never reach across a neighbor's plate for anything. If something Ch.43
- 16. Drink very sparingly, if at all, while eating, and then do not pour Ch.44
- 17. Children should not be allowed to use their fingers to aid Ch.45
- 18. To help one's self to butter or any other food from a common dish Ch.46
- 19. Never use the handkerchief unnecessarily at the table, and do not Ch.47
- 20. It is not considered proper to pick the teeth at table. If this Ch.48
- 21. When a meal or course is finished, lay the knife and fork side by Ch.49
- 22. Except at a hotel or boarding house, it is not proper to leave the Ch.50
- 23. If a guest declines a dish, he need give no reason. "No, I thank Ch.51