FoodNet

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

1892

Page 33 · 5 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.
Yeast. — Take a pinch of hops and put them with i quart of water to boil. When they have well boiled up once and the hops sink to the bottom of the saucepan they are done. Prepare i teaspoon of flour, two dessertspoonfuls Indian meal, 2 good boiled potatoes, mashed, l teaspoonful salt, i tablespoonful sugar; work smooth with a little water, strain the hop-water into them and simmer a few minutes. When cold add I teacupful of the last made yeastYeast, or distilled yeast. We have not varied the phraseology of the receipt since it has done such good service, but a pinch of hops seems a little vague in these days of exact meas- urements. It means, however, as much as one can easily grasp between the thumb and first two fingers. This yeast will keep well for a week or more in the summer if kept in a cool place. In winter it is good for at least two weeks, but like all other compounds of the sort, it is better for being fresh as often as possible. — Henrietta Davis in Good Housekeeping. CUCUMBER PICKLES. Soak cucumbers taken from the brine, put in a ket- tle and cover with vinegar, add to each gallon half a teacupful of mustard seed, celery seed and bruised gin- ger root each, two onions, half a dozen heads of garlic two tablespoonfuls of black pepper, half an ounce each of cloves, mace, tumeric, one pod of red pepper, a tea- cupful of horseradish, and 3 pounds of brown sugarCucumber Pickles. Let boil, put in a jar and let stand over night; pour the spiced vinegar back into the kettle and let come to a boil, then pour over the cucumbers agian. They will be ready for use in a week. WEDNESDAY, MARCH f Breakfast. — Quaker Oats with Cream. Warmed over 1 Stew. Hot Rolls. Coffee. -■- Dinner.— Boiled Legof Mutton with Caper Sauce. Mashed White Potatoes. Canned Peas. Bread and Butter. Salted Peanuts. Apples. Supper.— Cold Sliced Mutton. Fried Potatoes. Bread and Butter. Currant Jelly. Sugar Cookies. Tea. WEDNESDAY, MARCH O Breakfast. — Oranges. Fried Indian Mush with Maple ^^ S Syrup. Doughnuts. Coffee. ^^ S Dinner.- Roast of Pork. Apple Sauce. Browned Baked Poutoes. ? Celery. Cottage Pudding. ? Supper,— Creamed Salmon on Toast. Fresh Graham Bread and c Butter. Stewed Dried Peaches. Cake. Chocolate. I Applr Tapioca Pl-dding.— Soak a cup of tapioca in water three \ or four hours. Pare and core eight or ten tart apples, fill the holes ? with sugarand stick a clove or two in each apple. Pour the tapioca i over them as they are placed in the pudding dish, and bake till the i apples are thoroughly done. Be careful not to have the tapioca too S thick, eat with cream. S Sugar Cookies. — 2 cups sugar, i cup butter, 3 tablespoonfuls milk, '/2 teaspoon soda, i teaspoonf ul cream of tartar, 1 eggSugar Cookiess. Beat butter to a cream, then add sugar. Stir up stiff, roll rather thin and bake in a quick oven. THURSDAY, MARCH A Breakfast. — California Breakfast Food with Cream. ^^^ liroiled Ueef Steak. Fried PoUtoes. Bread and Butter. ^^ Coffee. Dinner.—Soup and Crackers. Cold Boiled Mutton. Mashed While