Supper.— Asparagus on Toast. Bread and Butter. Strawberries. <
Citron Cake. Tea. J
Citron Cake. — i cup butter, 2 cups sugar, 3 cups flour, 4 eggs, S
1 cup milk✪ Strawberry Shortcake I H teaspoonfuls baking powder. Add the last thing, i cup \
of floured, sliced citron. (
WEDNESDAY, JUNE €% ^
\ Breakfast,- California Breakfast Food with Cream. ^^ 1
Warmed over Stew. Bread and Butter. Sour Milk ^•^ -^
\ Griddle Cakes with Maple Syrup. Coffee.
Dinner.— Ham and Eggs. Potatoes. Asparagus. Bread and But-
' ter. Snow Pudding.
' Supper.— Cheese Fritters. Bread and Butter. Strawberry Short
; Cake. Tea.
1 Cheese Fritters. — Grate 2 ounces of cheese with 2 soupspoon-
1 fuls of bread crumbs, % teaspoonful dry mustard, a soupspoonful
1 butter, a httle pepper and yolk of i ege, work with a spoon till
1 smooth. Make the mixture into small balls, flatten a little, dip into
^ a batter and drop into very hot fat. Baiter. — i cup flour, i table-
1 spoonful butter melted in a scant cup warm water, pour by degrees
( to the flour. Salt to taste and add the heated white of i egg.
FRIDAY, JUNEA/\
Breakfast.- California Breakfast Food, with Cream. ^^ ^^M (
Scrambled Eggs on Toast. Warmed Potatoes. ^^ ^^ <
Bread and Butter. Coffee. C
Dinner. — Boiled Blue Fish. Potatoes. Lettuce. Bread and (
Butter. Cherry Pie. Cheese. S
Supper. — Asparagus on Toast. Bread and Butter. Strawberries. $
Cake. Tea. S
Boiled Blue Fish.— Simmer the fish in salted boiling water, C
just enough to cover, allowing ten minutes for each pound. Skim \
occasionally. When the skin is cracked it is done. Sauce.— WiXTi. \
tablespoonful of corn starch to a paste. Add to it a pint of water 5
in which the fish has been boiled, boil, flavor with lemon juice, 5
catsup, salt and pepper. Garnish the fish with sprigs of parsley J
and slices of hard boiled eggs✪ Boiled Blue Fish. Pour the sauce over all. >
THURSDAY, JUNE A O
) Breakfast.— Strawberries. Scrambled Eggs. Fried ^T^ ^T^
/ Indian Mush with MapleSyrup. Bread and Butter. ^■P ^■P
? Dinner. — Mutton Cutlets au Kromage. Potatoes. Peas. Bread
; and Butter. Strawberry Shortcake.
) Supper.— Radishes. Bread and Butter. Pitted Cherries. Cake.
Lhocolate.
1 Mltton Cutlets au Fromage.— 2 pounds of cutlets cut J^ inch
) thick. 2 eggs beaten light, % cup of very fine bread crumbs, % cup
< of grated cheese, %. can of tomatoes.✪ Mutton Cutlets au Fromage Trim all the fat from the cut-
l lets, dip them in the beaten ^%<g and then in the bread crumbs and
/ cheese. Fry a light brown in boiling lard. Stew the tomatoes until
} tender with Jii onion, rub through a colander, season, return to the
/ lire, thicken with a little browned flour and pour over the cutlets.
SATURDAY,
JULY
Page 83 · 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.
AI-modernized reading of the original text
Supper.— Asparagus on Toast. Bread and Butter. Strawberries. < Citron Cake. Tea. J
Citron Cake. — i cup butter, 2 cups sugar, 3 cups flour, 4 eggs, S 1 cup milk I H teaspoonfuls baking powder. Add the last thing, i cup \ of floured, sliced citron. (
WEDNESDAY, JUNE 3.
\ Breakfast,- California Breakfast Food with Cream. ^^ 1 Warmed over Stew. Bread and Butter. Sour Milk ^•^ -^ \ Griddle Cakes with Maple Syrup. Coffee.
Dinner.— Ham and Eggs. Potatoes. Asparagus. Bread and But- ' ter. Snow Pudding.
' Supper.— Cheese Fritters. Bread and Butter. Strawberry Short ; Cake. Tea.
1 Cheese Fritters. — Grate 2 ounces of cheese with 2 soupspoon- 1 fuls of bread crumbs, % teaspoonful dry mustard, a soupspoonful 1 butter, a httle pepper and yolk of i ege, work with a spoon till 1 smooth. Make the mixture into small balls, flatten a little, dip into ^ a batter and drop into very hot fat. Baiter. — i cup flour, i table- 1 spoonful butter melted in a scant cup warm water, pour by degrees ( to the flour. Salt to taste and add the heated white of i egg.
FRIDAY, JUNE 6.
Breakfast.- California Breakfast Food, with Cream. ^^ ^^M ( Scrambled Eggs on Toast. Warmed Potatoes. ^^ ^^ < Bread and Butter. Coffee. C
Dinner. — Boiled Blue Fish. Potatoes. Lettuce. Bread and ( Butter. Cherry Pie. Cheese. S
Supper. — Asparagus on Toast. Bread and Butter. Strawberries. $ Cake. Tea. S
Boiled Blue Fish.— Simmer the fish in salted boiling water, C just enough to cover, allowing ten minutes for each pound. Skim \ occasionally. When the skin is cracked it is done. Sauce.— WiXTi. \ tablespoonful of corn starch to a paste. Add to it a pint of water 5 in which the fish has been boiled, boil, flavor with lemon juice, 5 catsup, salt and pepper. Garnish the fish with sprigs of parsley J and slices of hard boiled eggs. Pour the sauce over all. >
THURSDAY, JUNE 5.
) Breakfast.— Strawberries. Scrambled Eggs. Fried ^T^ ^T^ / Indian Mush with MapleSyrup. Bread and Butter. ^■P ^■P ? Dinner. — Mutton Cutlets au Kromage. Potatoes. Peas. Bread ; and Butter. Strawberry Shortcake. ) Supper.— Radishes. Bread and Butter. Pitted Cherries. Cake.
Chocolate.
1 Mutton Cutlets au Fromage.— 2 pounds of cutlets cut J^ inch ) thick. 2 eggs beaten light, % cup of very fine bread crumbs, % cup < of grated cheese, %. can of tomatoes. Trim all the fat from the cutl lets, dip them in the beaten ^%<g and then in the bread crumbs and / cheese. Fry a light brown in boiling lard. Stew the tomatoes until } tender with Jii onion, rub through a colander, season, return to the / lire, thicken with a little browned flour and pour over the cutlets.
Records on this page
Strawberry ShortcakeCitron CakeCheese FrittersBoiled Blue FishMutton Cutlets au Fromage