FoodNet

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

1892

Page 49 · 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.
Peaches. — Weigh equal parts of fruit and sugar, put them together and let stand over night. The next day boil the syrup and skim, then add peaches and cook slow y until the fruit is tender. Remove the fruit and cook the syrup fifteen minutes longer. A few peach kernels cooked in the syrup adds a pleasant flavor. Cranberries. — Boil until soft in half as much wa- ter as fruit. When soft add three quarts of sugar to five quarts of berries. Boil half an hour, watching closely to prevent burning. — B. P. D. in Good House- keeping. MARKETING FOR FOWL OR GAME. The old way of testing a fowl's tenderness or tough- ness, by yanking it at the wing to see whether the skin directly underneath tears or not, doesn't amount to much, and, moreover, spoils the prepossession of the bird for the next investigator, in case you don't want to buy. General appearances are better to judge by. If a turkey, for instance, is young, the legs will be black and smooth, the eyes lively and the feet flex- ible. If old, the eyes will be sunken and the feet dry. In choosing hens, see that their legs and combs are limber, which means they are young. If the legs and combs are rough and stiff, they are old, but may be good enough for a pie or soup. A young goose will have a yellow bill and limber feet. An old goose will have both bill and feet red and dry. Ducks, if young, will be limber-footed; if fat, hard and thick on the lower part of the body. The same rule applies to wild ducks, whose feet, though, are red, besides being smaller than those of tame ducks. Game can be just as easily selected, if you know how^ which most folks don't. Partridges, for instance, if young, will have black bills and yellow legs; ifold, white bills and blue legs. All old fowls, indeed, both domesticated and wild, may likewise be told by their hard, rough or dry feet. Hares and rabbits, if young, will be white and stiff, with ears that will tear like brown paper; ifold, the flesh will be dark, the body limber, and the ears tough. The same conditions may be kept in mind :n the selection of squirrels, save that the flesh, which is always more or less dark, must be judged by smooth- ness and firmness as indicating youngness, while the old ones will be limber and flimsy. — N. Y. Sun. SATURDAY, APRIL -f BreaWast.— Oatmeal with Cream. Creamed Fish. Warmed I Potatoes. Bread and Butter. Coffee. -^ Dinner.— Broiled Beef Steak. Baked Potatoes. Canned Corn. Bread and Butter. Hot Apple Pie. Cheese. Supper.— Baked Beans. Boston Brown Bread. Lemon Cream Cake. Tea. Lemon CRE.^M Cake.— !^ cup butter, 3 cups sugar, i cup sweet milk, 3 eggs, yolks and whites beaten separately, 3 cups flour, 3 teaspoonfuls baking powder. Bake in jelly tins. For tilling, I cup sugar, 2 tablespoonfuls butter, 2 eggs, grated rind and juice of 2 lemons. Mi.\ all together and boil till consist- ency of Jelly. Spread between layers, and dust powdered sugar on top without the filling. SUNDAY, APRIL Breakfast.— California Breakfast Food with Cream. ^^^ Fried Cod Fish Cakes. Warmed Potatoes. Breakfast ^^ Puffs. Coffee. Dinner.— Roast Beef. Gravy. Browned Baked Potatoes. Lettuce. Canned Tomatoes. Bread and Butter. Mince Pie. Cheese. Supper.- Scalloped Oysters. Hot Buttered Boston Brown Bread. Canned Fruit. Cake. Tea. Baked Potatoes