FoodNet

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

1892

Page 74 · 5 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.
Children love dainty things just as much as grown people do, and mothers will discover that a dainty lunch basket will help to cultivate in either boy or girl the refinement which every true mother wishes her child to possess. TUESDAY, AUG. 8 Breakfast— Musk-melons. Warmed-over Stew. Hot Rolls. Coffee. Dinner— Veal Cutlet. Potatoes. Peas. Sliced Tomatoes. Bread and Butter. Berry Pie. Cheese. Supper— Fried Egg-plant. Bread and Butter. Pineapple Cake. Blackberries. Tea. Pineapple Cake, — Cake. — ^^ cup sugar, J^ cup butter, 2^ cups flour, 2 eggs, I cup cold water, 2 teaspoonfuls baking powderPineapple Cake. Filling. — Chop a pineapple and sweeten to taste, i hour before making cake. Mix thoroughly and spread between layers. Dust powdered sugar over top layer of cake. WEDNESDAY, AUG. Breakfast — Wheat Germ with Cream, Chopped Veal on ^^m Toast. Warmed Potatoes. Bread and Butter. Coffee. ^^ Dinner— Roast Beef. Gravy. Browned Baked Potatoes. Stewed Tomatoes. Succotash. Bread and Butter. Pineapple Omelet. Supper — Iced M ilk. Crackers. Berries. Cake. Succotash. — Boil i quart lima beans until tender. Cut the com off I dozen ears of corn, drain off water from beans, add corn, sea- son and add a good sized lump of butter. Add i cup of milkSuccotash or more if too dry, cook 20 minutes after adding corn. THURSDAY, AUG. 10 Breakfast- Berries. Soft Boiled Eggs. Hot But- tered Toast. Coffee. Dinner— Corn Chowder. Sliced Cold Roast Beef. Sliced Cucum- bers, Bread and Butter. Raspberry Float. Supper— Pot-pourri Salad. Bread and Butter, Baked Apples with Cream. Tea. Corn Chowder.— i quart raw com, i pine potatoes, a small piece of salt pork, i onion, i large tablespoonful butter, i pint sliced tomatoes, i pint milk, season to taste. Scrape the corn from the cob, boil the cobs 20 minutes in water enough to cover them, thea skim them out. Fry the onion Corn Chowder in the salt pork and strain into com water, add the vegetables, simmer till potatoes are tender, then add butter and milk and season. Serve very hot with crackers. ■- FRIDAY, AUG. II Breakfast— California Breakfast Food with Cream, l^roiled Salt Mackerel, Bread and Butter. Coffee. Dinner— Fried Sword Fish Steak, Boiled Potatoes. Stewed To- matoes. Bread and Butter. Musk-melon. Supper— Fried Cucumbers. Baked Pears. Plain Cake. Tea. Plain Cake.— i egg, i cup coffee sugar, i tablespoonful butter, % cup sweet milk, i^^ cup flour (not heaping), 1V2 teaspoonfuls baking powder. Beat the sugar and butter together for ten min- utes, then add other ingredients. SATURDAY, AUG. 12 Breakfast— Berries. Creamed P'ish. Warmed Po- tatoes. Bread and Butter. Coffee. Dinner— Fricassee Lamb. Mashed Potato. Peas, Bread and Mutter. Raspberry Float. Supper — Mayonnaise of Tomato and Lettuce. Thin Bread and Butter. Sliced Pineapple. Cake. Russian Tea. Fricassee Lamb.— Stew a piece of lamb (off the lower part of the neck) for 2 hours, then add salt and cook for ten minutes longer. Take out the meat and put on split soda biscuit. Season the gravy and thicken as you would for chicken and pour over the meat and crackers. SUNDAY, AUG. Fluffy Egg. 13 Breakfast— Wheat Germ and Cream. Breakfast Puffs. Coffee. Dinner— Fried Chicken. Gravy. Baked Onions. Mashed Potato.