Some time before this lesson is given ask the pupils to bring sc.r.a.ps of fat from home. See that these are in good condition, and weigh them, to determine the portion of the recipe that can be made. Ask one of the pupils to bring sufficient borax for the recipe.
METHOD OF WORK
Let the pupils look the fat over and put it on to melt, watching it carefully. While it is heating and cooling, discuss the process of soap-making, the cost of materials, the care necessary in the making of soap, and the importance of its use. Get ready the other materials, and a box for moulding the soap, and let the pupils work together. After the soap has hardened and been cut, have it put away on a shelf to dry.
LESSON VI: SETTING AND CLEARING THE TABLE
SUBJECT-MATTER
The following points must be remembered when a meal is to be served: The dining-room must be clean, well aired, sufficiently lighted, and in good order.
The table must be perfectly clean and covered with a clean white cover (table-cloth, doilies, paper napkins, or oil-cloth).
A vase of flowers or leaves or a small potted plant, in the centre of the table, will help to make it attractive.
The table should be prepared with everything necessary for serving the meal, but only those foods should be placed on it that will not be spoiled by standing. If there is danger of the food attracting flies, cover it carefully.
Plates for everyone who is to partake of the meal should be arranged at equal distances from one another, and half an inch from the edge of the table.
The knife should be placed at the right of the plate with the cutting edge toward the plate, and one inch from the edge of the table.
The fork should be placed at the left of the plate with the tines turned up, and one inch from the edge of the table.
The spoon should be placed, bowl upward, at the right of the plate, to the right of the knife. It should be placed one inch from the edge of the table. Spoons and forks for serving should be placed at the right and left of the dish to be served, or in another convenient position. No one should have to use the personal fork or spoon for serving.
The napkins should be folded simply and placed at the left of the fork.
The tumbler should be placed at the upper end of the knife.
The cups and saucers should be placed at the right of the plate with the handle of the cup toward the right.
The bread-and-b.u.t.ter plate, if used, should be placed at the upper left hand of the fork.
The salt-cellars and pepper-shakers should be placed near the centre of the table or at the sides, where they can be conveniently reached.
Individual salt-cellars, if used, should be placed immediately in front of the individual plate.
The chairs should be placed at the table after it is set. Care should be taken not to put them so close to it that it will be necessary to move them after they are occupied.
PRELIMINARY PLAN
If possible, arrange to give this lesson before Lesson VIII in the series of "Twenty Lessons in Cooking" is given; then the emphasis in that lesson may be put upon the food to be served, proper combinations, etc., while this lesson gives the drill in the arrangement and handling of the dishes.
It is desirable to give the pupils a thorough drill in table setting and table service, since much of the pleasure derived from eating depends upon the attention paid to these processes.
Be careful to see that everything necessary is on hand to set the table simply but daintily. For cla.s.s practice a small table may be set for four. This will necessitate a table-cover, four or more dinner plates, four bread-and-b.u.t.ter plates, four tumblers, four cups and saucers, four knives, four forks, four teaspoons, four napkins, a salt-cellar, a pepper-shaker, a platter, one serving spoon, and one serving fork. If these things are not already in the school, probably they can be brought from home by the pupils. If linen cloths are not used and cannot be afforded on the tables in the homes, the pupils should be taught to use a white oil-cloth.
Have a diagram made on the black-board by one of the pupils of the arrangement of an individual place at the table.
[Ill.u.s.tration: _Fig. 1._--Arrangement of an individual place at table 1. Knife 2. Spoon 3. Tumbler 4. Fork 5. Napkin 6. Bread-and-b.u.t.ter plate 7. Dinner plate]
METHOD OF WORK
The process of table setting should be demonstrated with the materials at hand, and the work should be adapted to home conditions.
If there is no available table in the school-room, the desk tops may be used for individual places.
Reasons for the arrangement of the table should be given--the convenience of placing the knives and the spoons to the right, the forks to the left, the cup and saucer and the tumbler to the right, the use of the napkin, etc.
LESSON VII: WAITING ON TABLE
SUBJECT MATTER
The one who is to wait on table must be careful to see that everything is in readiness before the meal is announced, so that she can do her work easily, without subjecting those at the table to unnecessary delay.
She should have water, bread, and b.u.t.ter (if used), hot dishes ready for the hot foods, and dessert dishes conveniently at hand. She must see that her hands are perfectly clean and her hair and dress in order. A clean, neat ap.r.o.n will always improve her appearance. The room should be clean and neatly arranged.
If the meal is to be a family one and all are to sit at the table together, plates will be pa.s.sed from one to another as they are served: but it will still be well to have one person appointed to wait on the table. She should be ready to supply more bread, water, etc., when it is necessary, and to change the plates for the dessert course. She should rise from the table quickly and quietly, in order not to disturb others, and should take her place again as soon as the necessary service has been rendered.
The following rules should be observed: Hold the tumblers near the bottom, being careful not to touch the upper edge. Fill only three-quarters full.
Put the b.u.t.ter on the table just before the meal is announced, and serve in neat, compact pieces.
Cut the bread in even slices, pile them neatly on a serving plate, and place it on the table, covering it with a clean napkin or towel, if there are flies about or there is danger of dust. If preferred, the bread may be cut at the table as required. Place the dessert dishes at one end of the table or, better still, on a side table, until it is time to use them. When carrying the dishes to and from the table, be careful not to let the fingers come in contact with the food. Learn to place the hand under the dish. In particular service a napkin is used between the hand and the dish, or a tray, if the dish is a small one. The tray should be covered with a napkin or doily.
When a dish is being pa.s.sed, hold it at the left of the person to be served and at a convenient height and distance. Be sure that each dish is supplied with a spoon or a fork for serving, and turn the handle of the spoon or the fork toward the one to be served.
If a plate is to be placed in front of a person, set it down from the right. Never reach in front of others at the table.
When a course is finished, remove the dishes containing the food first; then the soiled plates, knives, and forks. Be careful to handle only a few dishes at a time and not to pile them. If another course is to be served, remove the crumbs from the table, using for the purpose a napkin and plate, or a crumb tray and brush, and brushing the crumbs lightly into the plate. Fill the tumblers, and arrange the dishes and forks or spoons quickly for the next course.
When the meal is over, the chairs should be moved back from the table, the dishes neatly piled and carried to the kitchen sink, the table wiped, the crumbs brushed from the floor, and the room aired.
PRELIMINARY PLAN
Let this lesson be a continuation of the previous one, placing emphasis on the method of waiting on table. The same articles will be required as were used in the last lesson. In addition to these the pupils must be careful to have clean ap.r.o.ns for this lesson.