FoodNet

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

1892

Page 20 · 8 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.
Currant Cake. — 2 eggs, Jj cup butter beaten to a cream, i cup sugar, ^3 cup milk, a little salt, 2 cups flour, % teaspoonlul soda in milk, i teaspoonful cream tartar, i cup washed currants well floured, K teaspoonful cinnamon, % teaspoonful cloves, % tea- spoonful nutmegCurrant Cake. SUNDAY, NOV. 19 Breakfast— Hominy with Cream. Fried Oysters. Creamed Potatoes. Breakfast Puffs. Coffee. Dinner— Roast Beef. Gravy. Browned Baked Potatoes. Turnip. Celery. Macaroon Pudding, Supper— Sliced Roast Beef. Thin Bread and Butter. Cake. Jam. Cocoa. Roast Beef.— Roast 10 pounds 1% hours in a hot oven; 6 lbs. I hour. Pour into the pan hot water about )4 inch in depth, baste often in the dripping'. When done sprinkle over it i tablespoon of salt, moisten with dripping to dissolve salt, place on a hot platter, and serve at once. MONDAY, NOV. Breakfast- with Maple Syrup -Fluffy Egg on Toast. Hominy Cakes Syrup. Doughnuts. Coffee. Dinner— Beef Soup with Crackers. Scalloped Beef. Squash. 20 Sweet Potato Croquettes. Supper— Welsh Rare Bit. Bread and Butter. Suet Pudding. Bread and Butter. Jelly. Cake. Te Sweet Potato Croquettes.— i pint sweet potato pulp. Boil and evaporate the water quickly so that the potato may be mealy. Press through a colander into a warm bowl, add % cup of cream, piece of butter size of English walnut, a little salt, % cup sugar, Jt teaspoonful vanilla, orange rind to flavor, yolks of 2 eggsSweet Potato Croquettes. Mix with a fork. Take portions of the mixture and roll into balls, han- dle lightly and quickly, dip them in egg, then in crumbs. Place in a wire basket and brown in smoking hot fat. Drain on tissue paper. TUESDAY, NOV. 21 Breakfast— Wheat Germ with Cream. Baked Sau- sage. Bread and Butter. Doughnuts. Coffee. Dinner— Roast Veal. Gravy. Potatoes. Curried Rice. Bread and Butter. Apple Snow. Supper— Sliced Cold Veal. Thin Bread and Butter. Stewed !• ruit. Bolivars. Cocoa. Bolivars.— I pint good molasses, % cup sugar, i cup sour milk, 1 cup shortening, i tablespoonful soda dissolved in hot waterBolivars. Mix these ingredients together, then add flour, a little at a time until stiff enough to drop from the end of a spoon on to well-greased pan. WEDNESDAY, NOV. 22 Breakfast-California Breakfast Food with Cream. Minced Veal on Toast. Bread and Butter. Coffee. Dinner -Pork Chops. Milk Gravy. Potatoes. Stewed Celery. Bread and Butter. Jelly Crackers. Supper— Salmon Patties. Steamed Bread. Butter. Stewed Fruit. Cake. Cocoa. • Milk Grav^*. — i pint sweet milk and 2 teaspoonfuls white flourMilk Gravy. Dissolve the Hour in a little cold milk and stir into the hot milk. Season highly and stir until smooth. When preparing for a picnic, remember that a com- bination of bread and cake does not form an agreea- ble sandwich ; therefore pack them separately. Also remember that sandwiches dry quickly, and are often broken by careless handling. THURSDAY, NOV. 23 Breakfast— Oatmeal with Cream. Creamed Salmon on Toast. Hot Rolls. Coffee. Dinner— Broiled Beef Steak. Potatoes. Squash, Bread and Butter. Mince Pie. Cheese. Supper— Bread Omelet. Hot Buttered Toast. Cturant Jelly. Graham Crackers. Chocolate.