Boiled Dressing for Cold Slaw.— Boil M cup of vinegar with
2 teaspoonfuls of sugar, \i teaspoonful each 01 salt and mustard and
% a saltspoonful pepper. Rub % cup of butter to a cream with 1
teaspoonful flour and pour the boiling vinegar on it. Cook 5 min-
utes, then pour it over one well beaten egg. Ww this dressing
while hot with i pint of red cabbage shaved or chopped✪ Boiled Dressing for Cold Slaw.
ercl. l-ned Potatoes. Bread and Ilutter. Coffee. -*- ^^^ j
Dinner.— Broiled Beef Steak. Baked Potatoes. Squash. Bread ?
and Butter. Bananas. ?
Supper.— Scalloped Potatoes. Hot Buttered Toast. Currant Jam. <
Cake. Tea. ?
Scalloped Potatoes.' — Slice cold boiledpotatoes very thin, put ?
them in layers, alternately with bread crumbs plentifully sprinkled ?
with bits of butter. Season with salt and pepper ; have the top ?
layer of bread crumbs, pour over the whole a cup of milk and bake c
one hour. c
TUESDAY, MARCH f A
Breakfast.— Farinose and Cream. Creamed Fish. 1 HH S
TUESDAY, MARCH y
Breakfast.— Indian Mush with Cream. Ham and Eggs. ■
Bread and Butter. Coffee. ^
Dinner.— Broiled Beef Steak. Beets. Mashed Potatoes. Bread
and Butter. Rice Pudding.
Supper.— Salmon Patties. Bread and Butter. Hickory-nut Cake.
Raspberry Jam. Tea.
Broiled Beef Steak.— Wipe and trim oft the superfluous fat✪ Broiled Beef Steak.
Grease the gridiron with some of the fat. Broil over a clear fire,
turning every few seconds. Cook five minutes if liked rare; longer,
if well done. Serve on a hot platter, season with butter, salt and
pepper.
Dinner,— Broiled Slice of Ham. Baked White and Sweet Pota- }
toes. Bread and Butter. Nuts and Raisins. >
Supper.— Scalloped Oysters. Bread and Butter. Apple Jelly. J
Cake. Cocoa. >
Scalloped Oysters.— Butter a baking-dish and fill with alter- S
nate layers of crushed crackers and oysters. The first layer S
should be the crushed crackers. Wet them with a mixture of the S
oyster liquor and milk, then add a layer of oysters, which sprinkle /
with salt, pepper✪ Scalloped Oysters and bits of butter. Let the top layer be the \
crushed crackers, over which scatter bits of butter quite thickly, c
For a medium-sized dish, about an hour will be required for the C
baking, or till the top is nicely browned. The layers of cracker \
crumbs should be thick enough to conceal the oysters. The.crack- \
crs should be made very fine. ' S
SUNDAY,
OCT.
15
Breakfast— Wheat Germ with Cream. Salt Fish
Balls. Hot Rolls. Coffee.
Dinner— Roast Beef. Gravy. Browned Baked Potatoes. Sweet
Potatoes. Olives. Bread and Butter. Macaroon Pudding.
5upper— Sardine Salad. Thin Bread and Butter. Canned Fruit,
Cake. Tea. ✪ Sweet Potatoes
Page 36 · 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.
AI-modernized reading of the original text
Boiled Dressing for Cold Slaw.— Boil 1/2 cup of vinegar with 2 teaspoonfuls of sugar, \i teaspoonful each 01 salt and mustard and % a saltspoonful pepper. Rub % cup of butter to a cream with 1 teaspoonful flour and pour the boiling vinegar on it. Cook 5 minutes, then pour it over one well beaten egg. Ww this dressing while hot with i pint of red cabbage shaved or chopped.
erel. Fried Potatoes. Bread and Ilutter. Coffee. -*- ^^^ j Dinner.— Broiled Beef Steak. Baked Potatoes. Squash. Bread ?
and Butter. Bananas. ? Supper.— Scalloped Potatoes. Hot Buttered Toast. Currant Jam. <
Cake. Tea. ?
Scalloped Potatoes. — Slice cold boiled potatoes very thin, put ? them in layers, alternately with bread crumbs plentifully sprinkled ? with bits of butter. Season with salt and pepper ; have the top ? layer of bread crumbs, pour over the whole a cup of milk and bake c one hour. c
TUESDAY, MARCH f A
Breakfast.— Farinose and Cream. Creamed Fish. 1 HH S
TUESDAY, MARCH y
Breakfast.— Indian Mush with Cream. Ham and Eggs. ■ Bread and Butter. Coffee. ^
Dinner.— Broiled Beef Steak. Beets. Mashed Potatoes. Bread and Butter. Rice Pudding.
Supper.— Salmon Patties. Bread and Butter. Hickory-nut Cake. Raspberry Jam. Tea.
Broiled Beef Steak.— Wipe and trim oft the superfluous fat. Grease the gridiron with some of the fat. Broil over a clear fire, turning every few seconds. Cook five minutes if liked rare; longer, if well done. Serve on a hot platter, season with butter, salt and pepper.
Dinner,— Broiled Slice of Ham. Baked White and Sweet Pota- } toes. Bread and Butter. Nuts and Raisins. >
Supper.— Scalloped Oysters. Bread and Butter. Apple Jelly. J Cake. Cocoa. >
Scalloped Oysters.— Butter a baking-dish and fill with alter- S nate layers of crushed crackers and oysters. The first layer S should be the crushed crackers. Wet them with a mixture of the S oyster liquor and milk, then add a layer of oysters, which sprinkle / with salt, pepper and bits of butter. Let the top layer be the \ crushed crackers, over which scatter bits of butter quite thickly, c For a medium-sized dish, about an hour will be required for the C baking, or till the top is nicely browned. The layers of cracker \ crumbs should be thick enough to conceal the oysters. The crack- \ crs should be made very fine. ' S
OCT.
Breakfast— Wheat Germ with Cream. Salt Fish
Balls. Hot Rolls. Coffee. Dinner— Roast Beef. Gravy. Browned Baked Potatoes. Sweet
Potatoes. Olives. Bread and Butter. Macaroon Pudding. 5upper— Sardine Salad. Thin Bread and Butter. Canned Fruit,
Cake. Tea.
Records on this page
Boiled Dressing for Cold SlawBroiled Beef SteakScalloped PotatoesScalloped OystersSweet PotatoesMacaroon Pudding