Fruit. Orange Cake.
Orange Cake.— 3 eggs, (save one white for frosting) ij^ cup
sugar, ^ cup hot water, grated rind of }4 an orange. Beat all to-
gether and pour into ij's cups flour, mixed with. three teaspoon-
fuls baking powder. Stir thoroughly and bake in layers.
Orange Cream. — j4 pint milk, i egg, i teaspoonful corn
starch, i tablespoonful flour, 2 tablespoonfuls sugar. Heat milk,
beat other ingredients, add and boil till it thickens. Add rest of
rind grated and juice of the orange. Spread on cake, frost the top
with the white of egg, and a little orange juice thickened witn
sugar.
■
SUNDAY, OCT. f
Breakfast — Wheat Germ with Cream. Broiled Fresh 1
Mackerel. Creamed I'otatoes. Corn Muffins. . Coffee. -■•
Dinner—Leg of Mutton. Caper Sauce. Mashed Potato. Peas.
Bread and Butter. Pineapple Cream.
Supper — Cabbage Salad. Thin Bread and Butter. Baked Pear.s.
Cake. Tea.
Pineapple Cream.— i quart can grated pineapple, put on stove
in saucepan with */4 cup sugar, and ^2 cup water, let simmer. Dis-
solve in winter, J^cup, in summer H cup gelatine in }4 cup water.
When dissolved, pour into hot pineapple, strain through a colander
and mash with spoon so pineapple will go through. Put in pan of
cold water and let thicken, stirring often. When cool beat in i pint
whipped cream, put in moulds. Other kinds of fruit may be used.
MONDAY, OCT. Q
Breakfast— Grapes. Eggs and Bacon. Bread and Butter. ^^K C
Hominy Cakes with Maple Syrup. Coffee. ^^ s
Dinner— Broiled Beef Steak. Potatoes. Stewed Tomatoes. Bread S
and Butter. Rice Pudding. S
Supper— Veal Loaf. Baking Powder Biscuit. Stewed Pears. 5
Cake. Tea. 5
Veal Loaf. — 3 pounds of raw veal, chopped fine, f' crackers, s
rulled, 2 eggs✪ Veal Loaf, 3 spuonfuls butter, season. Mix thoroughly and bake S
unc iftur. Slice thin for supper, when cold. It v.fill keep in a cool 5
place a long time. S
TUESDAY, OCT. irn
Breakfast— Baked Pears. Broiled Slice of Ham. 1 WJ C
Hot Buttered Toast. Coffee. ■*- ^^ C
Dinner— Broiled Lamb Chops. Potatoes. Canned Peas. Bread S
and Butter. Bananas and Grapes. S
Supper— Salad Put-pourri. Thin Bread and Butter. Canned Fruit. S
Crullers. Chocolate. S
Ckullers.— I egg, I tablespoonful sugar, i tablespoonful sour i
cream, soda, size ofa pea, pinch of salt, flavor with nutmeg, flour. S
Cut in fancy shapes and fry as doughnuts. S
i
<
4
1
1
MONDAY, OCT. f%
Breakfast— California Breakfast Food with Cream. ^^
Poached Egg:s on Toast. Doughnuts. Coffee. ^^^
Dinner— Curry of Mutton. Potatoes. Rice. Bread and Butter.
Steamed Pudding.
Supper— Salmon Patties. Bread and Butter. Canned Blueberries.
Cake. Chocolate.
Page 42 · 4 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
Fruit. Orange Cake.
Orange Cake.— 3 eggs, (save one white for frosting) ij^ cup sugar, ^ cup hot water, grated rind of }4 an orange. Beat all together and pour into ij's cups flour, mixed with. three teaspoonfuls baking powder. Stir thoroughly and bake in layers.
Orange Cream. — j4 pint milk, i egg, i teaspoonful corn starch, i tablespoonful flour, 2 tablespoonfuls sugar. Heat milk, beat other ingredients, add and boil till it thickens. Add rest of rind grated and juice of the orange. Spread on cake, frost the top with the white of egg, and a little orange juice thickened witn sugar.
■
SUNDAY, OCT. f
Breakfast — Wheat Germ with Cream. Broiled Fresh 1 Mackerel. Creamed I'otatoes. Corn Muffins. . Coffee. -■•
Dinner—Leg of Mutton. Caper Sauce. Mashed Potato. Peas. Bread and Butter. Pineapple Cream.
Supper — Cabbage Salad. Thin Bread and Butter. Baked Pear.s. Cake. Tea.
Pineapple Cream.— i quart can grated pineapple, put on stove in saucepan with */4 cup sugar, and ^2 cup water, let simmer. Dissolve in winter, J^cup, in summer H cup gelatine in }4 cup water. When dissolved, pour into hot pineapple, strain through a colander and mash with spoon so pineapple will go through. Put in pan of cold water and let thicken, stirring often. When cool beat in i pint whipped cream, put in moulds. Other kinds of fruit may be used.
MONDAY, OCT. Q
Breakfast— Grapes. Eggs and Bacon. Bread and Butter. ^^K C Hominy Cakes with Maple Syrup. Coffee. ^^ s
Dinner— Broiled Beef Steak. Potatoes. Stewed Tomatoes. Bread S and Butter. Rice Pudding. S
Supper— Veal Loaf. Baking Powder Biscuit. Stewed Pears. 5 Cake. Tea. 5
Veal Loaf. — 3 pounds of raw veal, chopped fine, f crackers, rolled, 2 eggs, 3 spuonfuls butter, season. Mix thoroughly and bake S unc iftur. Slice thin for supper, when cold. It v.fill keep in a cool 5 place a long time. S
TUESDAY, OCT. irn
Breakfast— Baked Pears. Broiled Slice of Ham. 1 WJ C Hot Buttered Toast. Coffee. ■*- ^^ C
Dinner— Broiled Lamb Chops. Potatoes. Canned Peas. Bread S and Butter. Bananas and Grapes. S
Supper— Salad Put-pourri. Thin Bread and Butter. Canned Fruit. S Crullers. Chocolate. S
Crullers.— I egg, I tablespoonful sugar, i tablespoonful sour i cream, soda, size ofa pea, pinch of salt, flavor with nutmeg, flour. S Cut in fancy shapes and fry as doughnuts. S
<
MONDAY, OCT. f%
Breakfast— California Breakfast Food with Cream. ^^ Poached Egg:s on Toast. Doughnuts. Coffee. ^^^
Dinner— Curry of Mutton. Potatoes. Rice. Bread and Butter. Steamed Pudding.
Supper— Salmon Patties. Bread and Butter. Canned Blueberries. Cake. Chocolate.
Records on this page
Curry of MuttonVeal LoafOrange CreamCkullers