THE WEEK END NOVELS Presen ted. with Week End Novels 2 WEEK END NOVELS ye rss Se 6 9 Ra 6 $< 6 6 6 FR 6 9 6 9 6 “a 6 6 § “SS ts CONTENTS. TEN MIN CPR HRM OEP HS Wii tice pete aulis ue aMule allt etaeat ot ans eamen cieh TINTS. FOR OEE Vel OMS WEEE Voter titers) lee title le eines ste! lpPernihs tone aD tam CARE OF THE COOKER SS LI Be Te PR Ae Hgt PP og Parl i P) S ) PAGE HoMELY WEIGHTS AND l MEASURES Patt Tah j Soup 1s SUSTAINING .. .. 3.3 Mo New Ways Wirt Fis Se ga } matey Makinc THE Most OF THE | } ' i MAT POR eee or eg a. Thos AT ZS Tose Userut LeErr-overs 9 i (92 set VEGETABLES IN VARIETY .. Il ) po “<4 SavourRies For SUPPER seas aligke tat at eases ei) siete ke atie Baoan A43wt PUDDINGS AND PIES Seige ane, aM et eer ED aioe tity Ale eed j CAKES AND SCONES eke RITA: ERM a eae ts aie ck Tete Kee PE, } j SA UCHS Wie eae air ow eats 5 che PURE Re Or Or eweue, ni RS fel Cee eae i SwEETS FOR SATURDAY AND SUNDAY AL IMR Sos Hk j Foops ror HEALTH AND BEAUTY Pap bores? wot he oan ek mae | TOMELY WEIGHTS AND MEASURES. = Nour, Cornflour, Arrowroot, etc. 1 slightly heaped teacupful = 4lb. , 1 heaped tablespoonful say Loz. 1 heaped dessertspoonful = | $07, 1 heaped teaspoonful = doz. US At eta: '1 level tablespoonful = loz. oe 1 tumblerful = 4 pint 1 small teacupful = 4 pint ard, Butter, Fat, etc. : A piece the size of a small hen egg = loz. Pe ED eS Pe 6 Pe 6 Be C Pee 8 Po 8 eS Pe 6 Bae S Pe 6 Pe 6 Oa 6 Pe 6 PS Oe BOOK OF COOKERY 3 8 Sa t PS 6 8 6 8 6 9 Se 6 Sa 6 8 tS SS “ES wt $< 6 $a 6 9s 6 9 <I 6 <a 6 9s —S Ss oe of SOUP IS SUSTAINING. /( OUP is one of the most nourishing, and at the same time, one of the most economical of dishes, since it is made chiefly from ingredients which would otherwise be wasted. Nearly all varieties of soup require a foundation of good stock, and the wisest plan is to keep a stock-pot always going. For this, have a big saucepan which you will not need to use in your daily cooking, and put into it any bones, left-over meat, skin, gristle, etc. Add enough water to cover, salt, and simmer at least 2 or 3 hours. If you add vegetables (such as carrots, onions, -turnips—never green vegetables or potato, as these turn the stock sour) they must be removed with the stock when you pour it off, after which bones, meat, etc., may be returned to ‘the pot and boiled up again. Stock which is being kept for some time should be simmered for a little while every “day, to keep it sweet. The stock-pot must be cleared out at least once a week, and washed with soda to remove grease. The following soups are all nourishing and economical, and are very little trouble if you have a good stock-pot going : Potato Soup. Ub. potatoes 1 pint stock 1 onion i pint milk Seasoning loz. dripping or margarine Melt fat in thick saucepan. Add potatoes, onion, peeled and sliced, and slightly fry for a few minutes, Add stock and seasoning. Bring to boiling point and f simmer for one hour. Rub through a sieve, add & milk, and boil. Serve very hot. Mutton Broth. ae (This can be made with the stock from your stock-pot, if it contains the bone from boiled or roast mutton. Otherwise you will require }lb. knuckle of mutton simmered in water for 2 or 3 hours.) 13 pints of stock Seasoning loz. pear! barley or rice Chopped parsley Turnips, carrot, onion Peel and dice the vegetables. Put stock in saucepan. Add barley, vegetables, seasoning, and boil until all are tender. Add parsley just before serving. $e 6 Pd Sa 6 $a 68 a 6 AC A 3 9 EP Ot FG fA BA 9 AS ES SG Stan fn SS nS At Sn pS 6 Se 6 SE 6 Sl 6 be PS 69 <a 6 9 aS 9 Swf 9 9 ef 9S Pe 6 9 1 9 <a Fa Pe FP Eo 9 ae FP SE PT 5 PB Se Be 9 EP tin 6 BS Pe UP, 9 9 <tc ease 9s 1 9 8 ss treme St PE PR Pe PF Pit SR Pt LS) 6 9 1) a) a a 197) a ss 4 WEEK END NOVELS Mos pean 6 pea 6 9 PM Rian $5 Rane 0 PR 6 Fab Fa 6 5 6 Se 6 P< a 9b BS 1 SKE Pt 2S 65 Fish Soup.

AI-modernized reading of the original text

Presented with Week End Novels 2 WEEK END NOVELS Se 6 9 Ra 6 $< 6 6 6 FR 6 9 6 9 6 “a 6 6 § “SS ts CONTENTS. TEN MINUTE RECIPES PAGE HOMELY WEIGHTS AND MEASURES CONTENTS HOMELY WEIGHTS AND MEASURES. = Nour, Cornflour, Arrowroot, etc. 1 slightly heaped teacupful = 4lb. , 1 heaped tablespoonful say Loz. 1 heaped dessertspoonful = | $07, 1 heaped teaspoonful = doz. US At eta: '1 level tablespoonful = loz. oe 1 tumblerful = 4 pint 1 small teacupful = 4 pint ard, Butter, Fat, etc. : A piece the size of a small hen egg = loz. Pe ED eS Pe 6 Pe 6 Be C Pee 8 Po 8 eS Pe 6 Bae S Pe 6 Pe 6 Oa 6 Pe 6 PS Oe 8 Sa t PS 6 8 6 8 6 9 Se 6 Sa 6 8 tS SS “ES wt $< 6 $a 6 9s 6 9 <I 6 <a 6 9s —S Ss oe of SOUP IS SUSTAINING. /( SOUP is one of the most nourishing, and at the same time, one of the most economical of dishes, since it is made chiefly from ingredients which would otherwise be wasted. Nearly all varieties of soup require a foundation of good stock, and the wisest plan is to keep a stock-pot always going. For this, have a big saucepan which you will not need to use in your daily cooking, and put into it any bones, left-over meat, skin, gristle, etc. Add enough water to cover, salt, and simmer at least 2 or 3 hours. If you add vegetables (such as carrots, onions, -turnips—never green vegetables or potato, as these turn the stock sour) they must be removed with the stock when you pour it off, after which bones, meat, etc., may be returned to ‘the pot and boiled up again. Stock which is being kept for some time should be simmered for a little while every “day, to keep it sweet. The stock-pot must be cleared out at least once a week, and washed with soda to remove grease. The following soups are all nourishing and economical, and are very little trouble if you have a good stock-pot going : Potato Soup. Ub. potatoes 1 pint stock 1 onion i pint milk Seasoning loz. dripping or margarine Melt fat in thick saucepan. Add potatoes, onion, peeled and sliced, and slightly fry for a few minutes, Add stock and seasoning. Bring to boiling point and f simmer for one hour. Rub through a sieve, add & milk, and boil. Serve very hot. Mutton Broth. ae (This can be made with the stock from your stock-pot, if it contains the bone from boiled or roast mutton. Otherwise you will require }lb. knuckle of mutton simmered in water for 2 or 3 hours.) 13 pints of stock Seasoning loz. pear! barley or rice Chopped parsley Turnips, carrot, onion Peel and dice the vegetables. Put stock in saucepan. Add barley, vegetables, seasoning, and boil until all are tender. Add parsley just before serving. $e 6 Pd Sa 6 $a 68 a 6 AC A 3 9 EP Ot FG fA BA 9 AS ES SG Stan fn SS nS At Sn pS 6 Se 6 SE 6 Sl 6 be PS 69 <a 6 9 aS 9 Swf 9 9 ef 9S Pe 6 9 1 9 <a Fa Pe FP Eo 9 ae FP SE PT 5 PB Se Be 9 EP tin 6 BS Pe UP, 9 9 <tc ease 9s 1 9 8 ss treme St PE PR Pe PF Pit SR Pt LS) 6 9 1) a) a a 197) a ss Mos pean 6 pea 6 9 PM Rian $5 Rane 0 PR 6 Fab Fa 6 5 6 Se 6 P< a 9b BS 1 SKE Pt 2S 65 Fish Soup.

The week end novels book of cookery