FoodNet

A bill of fare for every day in the year ...

1892

Page 14 · 6 recipe records on this page

Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
Tomato Sotf p.— One-half can tomatoes, one quart milk, one- third cup butter, one tablespoonful corn starch, one teaspoonful salt, one-half saltspoonful white pepperTomato Soup. Stew the tomatoes until soft enough to strain easily. Boil the milk in a double boiler. Cook one tablespoonful of the butter and the corn starch togethei in a small saucepan, adding enough milk to make it pour easily. Stir it carefully into the boiling milk and boil ten minutes. Add the remainder of the butter in small pieces, and stir till well mixed. Add salt, pepper and the strained tomatoes. If the to- matoes be very acid, add half a saltspoonful of soda, before straining. Serve very hot. SUNDAY, JAN. 22 Breakfast.— California Breakfast Food and Cream. Buckwheat Griddle Cakes, with Maple Syrup. Creamed potatoes. White Bread and Butter. Coffee. Dinner.— Roast Duck. Boiled Sweet and White Potatoes. Gra- vy. Boiled Rice. Celery. Lemon Pie. Supper.— Cold Roast Duck. Thin Bread and Butter. Canned Apricots. Hickory Nut Cake. Tea. Hickory Nut Cake. — One and one-half cups sugar, one cap raisins, one cup hickory nut meats, three eggs, one teaspoonful soda, two teaspoonfuls cream tartar, one cup milk and enough flour to make a stiff batterHickory Nut Cake. MONDAY, JAN. 23 Breakfast. — Oatmeal and Cream. Omelet. Bread and Butter. Coffee. Dinner.— Soup. Beef Steak. Fried Potatoes. Stewed Canned Tomatoes. Bread and Butter. Cocoanut Pudding. Supper.— Hot Corn Bread. Crackers. Canned Cherries. Cake. Chocolate. Three tablcspoonfuls tapioca in cold water over night. Boil one quart milk, add tapioca and boil five minutes, then add yolks of four eggs, one cup sugar, three tablcspoonfuls dessicated co- coanutCocoanut Pudding, b-ul ten minutes, turn into a dish to cool. Beat whites and two tablespoonfuls sugar. Spread on top and put in the oven a few minutes till a light brown. TUESDAY, JAN. Mutton Chops. 24 Breakfast. — Farinose and Cream. Wheat Muffins. Cuffee. Dinner.— Soup. Sweetbreads. Mashed White Potatoes. Fried Parsnips. Cottage Pudding, with Hard Sauce. Supper.— Thin Bread and Butter. Orange Marmalade. Fresh Molasses Cakes. Chocolate. Sweetbreads. — In whatever way they are dressed, they should first be soaked in luke warm water, then thrown into boil- ing water to " blanch " them. If lifted out after they have boiled five or ten minutes, according to their size, their color will be bet- ter preserved. Dip in beaten egg and cracker crumbs, and fry in butter. Surround the dish with French green peas that have been heated. WEDNESDAY, Hominy and Cream. White and Sweet Breakfast. — Oranges. on Toast. Coffee. Dinner.— Roast Beef. Indian Pudding. Supper.— Fried hominy. Bread and Butter. Cold Roast Beef. Canned Cherries. Cake. JAN. Eggs Potatoes. Celery. 25 Indian Pudding.— One quart boiling milk, one cup Indian meal, two tablespoonfuls flour, one tablespoonful butter, one- half cup molasses, one egg, a little saltIndian Pudding. Mix meal, flour, butter, egg and molasses together, and then turn on them the boiling milk. Bake one hour. When it begins to stiffen, stir well once. THURSDAY, JAN. 26 Breakfast.— Stewed Prunes. Bread and Butter. Sour Milk Griddle Cakes. Coffee. Dinner.— Soup. Warmed Over Roast Beef. Mashed White Po- tatoes. Turnips. Bread and butter. Hot Apple Pie. Cheese. Sour Milk Griddle Cakes