sip 
; 
} 
‘& 
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 are 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 eos 1 (1912), 
No. 11, pp. 128-132. 
“laid topic.—Describe the growing of flax and the making 
of linen. Discuss ways of making the table attractive when linen 
ean 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 ege. It is made light by the expansion on heat- 
ing of the air incorporated in the egg white. Lemon juice is added 
3 for flavor and for the effect that the acid has on the texture. The 
