Boston Cooking-School cook book

Except for hotel and steamer buffet spreads, the day of overdecoration of foods has disappeared, happily for the epicure. No longer does the cook struggle to make food appear to be what it is not or conceal its essential character by masking it with whipped cream or mayonnaise. The choicest dish looks as though it had been manipulated very little in the making. Personal visits to the grocery, fruit store, and market often provide inspiration and suggestion not acquired by telephone ordering. Encourage your grocer and butcher to suggest foods which are at their prime or at special prices. FOOD VALUES Unless special requirements must be met, the necessary vitamins will be provided automatically if the so-called protective foods appear regularly on the marketing list — fresh fruits and vegetables, the leafy vegetables and salad ingredients, the cereals and whole grains, milk, eggs, fish, cheese and meat, butter or olive oil or both. A growing child should have as much as a quart of milk each day. BREAKFAST Although breakfast is almost universally a standardized meal, an occasional surprise is welcome. Jams, marmalades, or honey in attractive pots provide one simple way to introduce a variation into the usual menu. A Breakfast Tray An ample tole or decorated tin tray allows uncrowded arrangement without inconvenient weight. A bouquet is a pleasant morning greeting, but it should be low. Well-balanced equipment, heat-retaining serving dishes, and a small thermos jug for beverages are useful. Most people prefer to have the tray rest ona folding stand or low table rather than on the bed, where there is danger of tipping. Remember the morning paper! A late, hearty breakfast may serve as a combined breakfast and lunch or “‘ brunch”, as it is sometimes called. It may be served buffet style or not and is a pleasant meal to share in a leisurely manner with guests on a Sunday or holiday. A “ Wedding Breakfast”? is really a luncheon with a menu suited to that meal. BREAKFAST SUGGESTIONS Fruits: Orange juice, grapefruit juice, tomato juice’, fresh fruit or berries (preparation, apples, baked® or sauce™, apricots®, or prunes”). Beverages: Tea®, coffee”, or coffee substitutes, café au lait, cocoa”, or milk. Cereals: Serve prepared or hot cereals”, hominy™, boiled® or steamed™ rice or corn meal mush”, with brown or white sugar and cream or top milk. Dates (stoned and cut in pieces) or raisins may be stirred into hot cereal just before serving. Berries, sliced _ peaches, or sliced bananas may be served on any cereal. Main Dishes: Eggs in various ways™, Broiled Fillets of Fish”’, Broiled Scrod*”’, Sautéed Shad Roe”, Fish Balls”*, Kippered Herring**, Baked*® or Broiled Finnan Haddie™, Broiled Lamb Chops*’, Bacon**, Broiled Ham*’, Broiled Kidneys™, Broiled Tomatoes“, with Bacon. Pancakes, Buckwheat Cakes, Waffles, etc. Breakfast Breads: Toast, Coffee Breads and Kuchen”, Crescent Rolls”, Buns*, Hot Cross Buns, etc., Coffee Rolls or Brioche, Baking Powder Biscuits”, Muffins”, Popovers™, Corn Bréad® and Muffins”, Irish Bread.” A QUICK BREAKFAST Fresh Fruit” Poached Eggs Toast™ Orange Marmalade Coffee*” Small figures refer to the pages where recipes appear in this book. A SUNDAY-MORNING OR COMPANY BREAKFAST Cantaloupe” Cereal™, if desired Scrambled Eggs*® with Broiled Sausages*® or Broiled Scrod”” with Creamed Potatoes’ Sautéed Tomatoes! Corn Bread” Coffee*” LUNCHEON