HOME ECONOMICS FOR SOUTHERN SCHOOLS. 45 



egg. In cooking, the aim should be to heat the mixture sufficiently 

 first to cause the incorporated air to expand, and then to coagulate or 

 "set" the albumen which constitutes the walls of the air-containing 

 cells. Heat must be applied gradually, else the underneath portion 

 is overcooked before the mass is heated through. The top should 

 not be browned. If the top is not completely cooked, it may be 

 dried by placing the pan in the oven about 30 seconds. 



References. — Textbook on foods. Any good recipe book. 



Supplementary topic. — Name of the varieties of poultry of which 

 you have heard. Which kind would you prefer for a family flock ? 

 Which, if you were keeping them for commercial profit ? 



LESSON 125. 



Problem. — To baste and fit the skirt. 



Points to be brought out. — The first skirt should be fitted carefully 

 and the necessary corrections made on the pattern. If the skirt is 

 to be French seamed, be sure the seams are basted on the right side 

 with edges of the proper width. 



Reference. — Same as in Lesson 120. 



LESSON 126. 



Problem. — To wash table napkins and remove stains. 



Points to be brought out. — A stain is caused by the deposition of 

 some material. Since the action of hot water and soap sometimes 

 renders insoluble materials which are in the beginning soluble, it is 

 wiser to remove all stains possible before commencing the washing 

 operation. 



In order to remove a stain a solution must be found in which the 

 stain is soluble and which is not harmful to the fabric. Make a list 

 of the reagents which should be present in every laundry for use in 

 the removal of stains. Make a list of the ordinary stains occurring 

 on household textiles with a corresponding list of the reagents which 

 will remove these stains. 



Reference. — Rose, The Laundry, Cornell Reading Courses, 1 (1912), 

 No. 11, pp. 128-132. 



Supplementary topic. — Describe the growing of flax and the making 

 of linen. Discuss ways of making the table attractive when linen 

 can not be afforded. Cost of paper napkins; of oilcloth. Discuss the 

 use of flowers upon the home table. 



LESSON 127. 



Problem. — To make a sponge cake. 



Points to be brought out. — True sponge cake contains both the white 

 and the yolk of the egg. It is made light by the expansion on heat- 

 ing of the air incorporated in the egg white. Lemon juice is added 

 for flavor and for the effect that the acid has on the texture. The 



