Molasses Pudding.- t cup molasses, i teaspoonful soda, 1 tea-
spoonful ginger, i teaspoonful cinnamon, ?2 teaspoonful salt, i
tablespoonful melted butter, Jj cup boiling water, 2 cups flour. Put
the soda with the molasses in a cake howl, and beat till very light,
add the spice, salt, melted butter, boiling water and Hour. Bake in a
cake tin. Serve in slices, sprinkled with sugar and covered with
whipped cream.
FRIDAY,
APRIL
14
Breakfast. —Oatmeal, with Cream. Scrambled
Eggs. Bread and Butter. Coffee.
Dinner. — Fried Halibut. Boiled Potatoes. Macaroni with
Cheese. Bread and Butter.
Supper.— Oranges. Egg Toast, or Bread Sauted, with Maple
Syrup. Crackers and Cheese. Cake.
Egg Toast or Bread Sauted.— Beatthe egg Ughtly with a
fork in a shallow dish. Add salt and milk. Soak the bread in
this until soft. Have a hot griddle we 1 1 buttered. Brown the
bread and turn carefully so as not to break it.
SATURDAY, APRIL
15
Breakfast. — Fried Indian Mush with Maple Syrup.
Creamed Fish. Bread and Butter. Doughnuts.
Coffee.
Dinner.— Mutton Chops. Canned Tomatoes. Baked Potatoes.
Bread and Butter. Mince Pie. Cheese.
Supper.— Baked Beans. Boston Brown Bread. Jam. Cake.
Cocoa.
CacoA. — % cup broken coooa, mixed with a quarts of water.
Boil in a pot two hours. Sweeten to taste and serve with cream.
k.-^^^t'X.-W ^
FRIDAY,
SEPT.
15
Breakfast — Indian Mush with Cream. Broiled Beef
Steak. Hot Rolls. Coffee.
Dinner — Baked Blue Fish. Hollandaise Sauce. Boiled Potatoes.
Cabbage Salad. Bread and Butler. Jelly Crackers.
Supper— Oyster Fritters. Bread and Butter. Cut up Peaches.
Cake. Chocolate,
OvsTHK Fkitikks, — Beat 2 eggs very light, stir in *< cup milk,
4 tablespoonfuls flour and t teaspoonful baking ponder. Season
nysters with salt and pepper, drop one at a time in the batter, take
it out with a large spoon, bein^ careful that it is covered with batter
and drop into boiling lard.
SATURDAY, SEPT.
16
Breakfast — Creamed Fish. Bread and Butter.
Fried Indian Mush with Maple Syrup. Coffee.
Dinner - Lamb Chops. Potatoes. Peas. Bread and Butter.
IV-ach Pie. Cheese.
Supper— Bouillon. Thin Bread and Butter. Slewed Pears, Cake.
Tea.
Boini.LON. — 2 pounds lean beef chopped, put in 2 quarts of cold
water and let stand off the stove for one hour. Cover closely and
simmer on the back of the stove for six hours. When the liquid is
reduced to one quart, take from fire and when cool strain through
a coarse cloth, squeezing hard to extract all the juice. When cold
remove all the fat and return to fire. When the bouillon reaches the
boiling point stir in the white and shell of one egg, boil half a min-
ute, skim and strain once more, serve hot in cups.
SUNDAY,
SEPT.
17
Breakfast — Wheat Germ with Cream. Omelet.
Breakfast Puffs. Coffee.
Dinner— Roast Chicken. Gravy. Mashed Potato. Corn. Boiled
Onions. Bread and Butter. Frozen Peaches. Plain Cake.
Supper— Chicken Salad. Bread and Butter. Jam. Cake. Tea. ✪ Molasses Pudding
Page 52 · 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
Molasses Pudding.- t cup molasses, i teaspoonful soda, 1 teaspoonful ginger, i teaspoonful cinnamon, ?2 teaspoonful salt, i tablespoonful melted butter, Jj cup boiling water, 2 cups flour. Put the soda with the molasses in a cake bowl, and beat till very light, add the spice, salt, melted butter, boiling water and flour. Bake in a cake tin. Serve in slices, sprinkled with sugar and covered with whipped cream.
Breakfast. —Oatmeal, with Cream. Scrambled
Eggs. Bread and Butter. Coffee. Dinner. — Fried Halibut. Boiled Potatoes. Macaroni with
Cheese. Bread and Butter. Supper.— Oranges. Egg Toast, or Bread Sautéd, with Maple
Syrup. Crackers and Cheese. Cake.
Egg Toast or Bread Sautéd.— Beat the egg lightly with a fork in a shallow dish. Add salt and milk. Soak the bread in this until soft. Have a hot griddle well buttered. Brown the bread and turn carefully so as not to break it.
SATURDAY, APRIL
Breakfast. — Fried Indian Mush with Maple Syrup.
Creamed Fish. Bread and Butter. Doughnuts.
Coffee. Dinner.— Mutton Chops. Canned Tomatoes. Baked Potatoes.
Bread and Butter. Mince Pie. Cheese. Supper.— Baked Beans. Boston Brown Bread. Jam. Cake.
Cocoa.
Cocoa. — % cup broken cocoa, mixed with a quarts of water. Boil in a pot two hours. Sweeten to taste and serve with cream.
Breakfast — Indian Mush with Cream. Broiled Beef
Steak. Hot Rolls. Coffee. Dinner — Baked Blue Fish. Hollandaise Sauce. Boiled Potatoes.
Cabbage Salad. Bread and Butler. Jelly Crackers. Supper— Oyster Fritters. Bread and Butter. Cut up Peaches.
Cake. Chocolate,
Oyster Fritters, — Beat 2 eggs very light, stir in *< cup milk, 4 tablespoonfuls flour and t teaspoonful baking powder. Season oysters with salt and pepper, drop one at a time in the batter, take it out with a large spoon, being careful that it is covered with batter and drop into boiling lard.
SATURDAY, SEPT.
Breakfast — Creamed Fish. Bread and Butter.
Fried Indian Mush with Maple Syrup. Coffee. Dinner - Lamb Chops. Potatoes. Peas. Bread and Butter.
IV-ach Pie. Cheese. Supper— Bouillon. Thin Bread and Butter. Slewed Pears, Cake.
Tea.
Bouillon. — 2 pounds lean beef chopped, put in 2 quarts of cold water and let stand off the stove for one hour. Cover closely and simmer on the back of the stove for six hours. When the liquid is reduced to one quart, take from fire and when cool strain through a coarse cloth, squeezing hard to extract all the juice. When cold remove all the fat and return to fire. When the bouillon reaches the boiling point stir in the white and shell of one egg, boil half a minute, skim and strain once more, serve hot in cups.
Breakfast — Wheat Germ with Cream. Omelet.
Breakfast Puffs. Coffee. Dinner— Roast Chicken. Gravy. Mashed Potato. Corn. Boiled
Onions. Bread and Butter. Frozen Peaches. Plain Cake. Supper— Chicken Salad. Bread and Butter. Jam. Cake. Tea.
Records on this page
Molasses PuddingBouillonChicken SaladOyster Fritters