FoodNet

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

1892

Page 38 · 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.
Sweet Potatoes. — Boil in salted water until tender, then cut in halves, peel and put on in tin pan a piece of butterSweet Potatoes on each half, sprinkle with salt and pepper and brown in the oven. SATURDAY, OCT. Breakfast— Baked Apples with Cream. Oatmeal Gems. Coffee. Fish Hash. 21 Dinner— Broiled Beef Steak. Potatoes. Cones of Carrots and Turnips. Bread and Butter. Pears and Grapes. Supper— Boston Brown Bread. Baked Beans. Jam. Cake. Tea. Cones of Carrots and Turnips.— Boil them separately in quar- ters, use white turnips. Chop each fine in a chopping bowl, put a dessertspoonful of butter with them, season with white pepper and salt, then press them into cone shape,— a wineglass will answer— and stand them in alternate cones round the beef steak. SUNDAY. OCT. 22 Breakfast — Hominy with Cream. Fried Cod. Creamed Potatoes. Breakfast Puffs. Coffee. Dinner — Fricassee Chicken. Mashed Potato. Fall Spinach. Cel- ery. Bread and Butter. Vanilla Ice Cream. Supper— Creamed Oysters. Thin Bread and Butter. Fruit. Cake. Tea, Creamed Oysters. — To % tablespoonful butter melted in a sauce pan, add i heaping tablespoonful flour, cook a minute and stir in gradually 1 cup hot milk. Season with saltCones of Carrots and Turnips, pepper and 1 tea- spoonful celery salt. W^ash and pick over carefully i pint fine oy- sters, boil them in their own liquor until plump, drain, and pour over them the sauce. MONDAY, OCT. 23 Breakfast — Fluffy Egg on Toast, Hominy Cakes with Maple Syrup. Doughnuts. Coffee. Dinner — Tomato Soup. Chicken, with Cream. Potatoes, Cran- berry Jelly. Bread and Butter. Cottage Pudding. Lemon Sauce. Supper— Chipped Beef . Apple Fritters. Bread and Butler. Cake. Chocolate. Chicken w^ith Cream. — Yx pound of cold chicken, 3 gills cold water, 2 gills cream, i tablespoonful flour, i teaspoonful salt, V2 tea- spoonful pepperChicken with Cream. Pick the chicken in bits about an inch and a half long, and put it in a saucepan. Pour the water over it and let it simmer until the water is nearly absorbed. Mix the flour smooth in a little of the cream, and the rest with the salt and pepper, and pour the whole over the chicken. Let it simmer and when sutiici on- ly thickened, ser\"e on a platter, garnished with pieces of crisp toast. Milk may be used instead of cream, with an ounce of butter. TUESDAY. OCT. 24 Breakfast— Wheat Germ with Cream. Chops. Fried Potatoes. Bread and Butter. Coffee. Dinner— Roast of Veal. Gravy. Potatoes. Curried Rice. Bread and Butter. Washington Pie. Supper— Cold Veal. Bread and Butter. Baked Pears. Cake. Tea. Washington Pie. — \% cups sugar, i of milk, 3 of flour, 1 egg 2 tablespoonfuls of butter, 2 teaspoonfuls cream of tartar, i of soda. Bake as for jelly cake in two layers, spread between the following mi.«ure : Grate 2 lemons, add 1 cup sugar and 1 egg. Put on the stove and cook until thick, sprinkle powdered sugar over the top. WEDNESDAY, OCT. 25 Breakfast— California Breakfast Food with Cream. Hashed Veal on Toast. Doughnuts. Coffee. Dinner — Pot Roast. Potatoes. Stewed Tomatoes. Bread and Butter. Snow Pudding. Supper— Sliced Pot Roast. Thin Bread and Butter. Canned Black- berries. Buns. Cocoa. Washington Pie