This vegetable should always be
steamed, or at any rate not boiled in wa-
ter, it being an object to get it as dry as
possible so as to allow the addition of
milk or cream when it is mashed. Shave
ofl the outside thinly with a sharp knife ;
cut each squash in six or eight pieces. It
depends upon the age and distinctness of
the seeds whether they should be cut out
or not; if large enough to show promi-
nently in the mashed squash take out the
entire core. Squash cooks in about half
an hour, and may be allowed to simmer
and dry out more after mashing and sea-
soning, in a pan set upon a couple of
bricks.
Dinner.
August II.
Soup — Potage Parmentier or potato
cream (7 qts 40 cents.)
Boiled pickerel, parsley sauce (3 lbs
and sauce 36 cents.)
Potatoes HoUandaise.
Boiled ribs beef with horseradish (15
cents.)
Roast saddle of mutton {5 lbs 55 cents.)
Braised veal with browned lotatoes
(breast 5 lbs and potatoes, 60 cents.)
Ragouts of giblets en croustade (18 or-
ders 30 cents.)
Green corn fritters, American style (50
orders 45 cents.)
String beans 3, beets, cabbage 10, rice
6, tomatoes 15, potatoes 15 (49 cents.)
New green apple pie (3 pies 21 cents.)
Raspberry pie (2 pies 18 cents.)
Gipsy pudding (24 orders 34 cents.)
Tapioca jelly with cream (J lly i qt 8,
cream 4, 12 cents.)
Brandy snaps and wafer jumbles (15
cents.)
Nuts, raisins, cheese, condiments (av-
eiage 44 cents.)
Milk 30, cream 20, butter 20, bread 8,
coffee, tea, sugar r8 (96 cents.)
Total $5 70; 44 persons; 13 cents a
plate.
COOKING lOR PROFIT,
^3i
921-Potag:
Parmentier,
Soup,
or Potato
Named for the man, M. Parmentier,
who first brought the potato into France.
Take about lo or 12 potatoes, steam or
boil, mash and mix them with a quart of
boihng milk or cream. Have a well
seasoned soup stock ready made with beef
and veal bones and the usual vegetables
and a knuckle bone of boiled ham and a
large onion additional boiled in it, and
slightly thicken it while boiling, which
will prevent the potato puree from set-
tling. Mix 4 quarts of this stock with the
potato cream, pass through a strainer or
seive, season with salt and pepper, add a
sprinkling of minced parsley✪ Potage Parmentier (Potato Soup) and keep hot
without boiling. Serve crusts or puff-
paste croutons (No. 736) in the plates.
922— Breast of Veal with Browned
Potatoes, or a TAnglaise.
Saw through the ribs to make conven-
ient cuts ; cook as directed for rib ends of
beef and serve new potatoes first steamed
and then browned in the oven, and gravy
in the dish.
923
-Ragout of Giblets en
tade.
Crous-
Boil the livers, gizzards, hearts and
necks of poultry in water to cover, when
done drain them out and cut all into
small pieces. Mince an onion and fry it
in two ounces of butter or oil, put in two
tablespoons flour and stir until it begins
to brown, strain in the giblet liquor and
a little Spanish sauce, Worcestershire
sauce, or gravy besides; cut a slice of
ham in small dice, throw that in and
then the cut giblets. Season with cay-
enne and salt and wine, if wanted. Serve
in patty shells or croustades like the fol-
lowing.
925— Corn Fritters or Mock Oysters
—Two Ways.
The French way of making corn fritters
is found at No. 817. These two ways,
one with canned corn and one with
roasting ears the cheaper and much more
popular. ✪ Corn Fritters or Mock Oysters
Page 279 · 2 recipe records on this page
Presented as published in 1886. 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
This vegetable should always be steamed, or at any rate not boiled in water, it being an object to get it as dry as possible so as to allow the addition of milk or cream when it is mashed. Shave ofl the outside thinly with a sharp knife ; cut each squash in six or eight pieces. It depends upon the age and distinctness of the seeds whether they should be cut out or not; if large enough to show prominently in the mashed squash take out the entire core. Squash cooks in about half an hour, and may be allowed to simmer and dry out more after mashing and seasoning, in a pan set upon a couple of bricks.
Dinner.
August II.
Soup — Potage Parmentier or potato cream (7 qts 40 cents.)
Boiled pickerel, parsley sauce (3 lbs and sauce 36 cents.)
Potatoes HoUandaise.
Boiled ribs beef with horseradish (15 cents.)
Roast saddle of mutton {5 lbs 55 cents.)
Braised veal with browned lotatoes (breast 5 lbs and potatoes, 60 cents.)
Ragouts of giblets en croustade (18 orders 30 cents.)
Green corn fritters, American style (50 orders 45 cents.)
String beans 3, beets, cabbage 10, rice 6, tomatoes 15, potatoes 15 (49 cents.)
New green apple pie (3 pies 21 cents.)
Raspberry pie (2 pies 18 cents.)
Gypsy pudding (24 orders 34 cents.)
Tapioca jelly with cream (J lly i qt 8, cream 4, 12 cents.)
Brandy snaps and wafer jumbles (15 cents.)
Nuts, raisins, cheese, condiments (aveiage 44 cents.)
Milk 30, cream 20, butter 20, bread 8, coffee, tea, sugar r8 (96 cents.)
Total $5 70; 44 persons; 13 cents a plate.
921-Potag:
Parmentier, Soup,
or Potato
Named for the man, M. Parmentier, who first brought the potato into France.
Take about lo or 12 potatoes, steam or boil, mash and mix them with a quart of boihng milk or cream. Have a well seasoned soup stock ready made with beef and veal bones and the usual vegetables and a knuckle bone of boiled ham and a large onion additional boiled in it, and slightly thicken it while boiling, which will prevent the potato puree from settling. Mix 4 quarts of this stock with the potato cream, pass through a strainer or seive, season with salt and pepper, add a sprinkling of minced parsley and keep hot without boiling. Serve crusts or puffpaste croutons (No. 736) in the plates.
922— Breast of Veal with Browned Potatoes, or a TAnglaise.
Saw through the ribs to make convenient cuts ; cook as directed for rib ends of beef and serve new potatoes first steamed and then browned in the oven, and gravy in the dish.
-924— Ragout of Giblets en Croustade.
Boil the livers, gizzards, hearts and necks of poultry in water to cover, when done drain them out and cut all into small pieces. Mince an onion and fry it in two ounces of butter or oil, put in two tablespoons flour and stir until it begins to brown, strain in the giblet liquor and a little Spanish sauce, Worcestershire sauce, or gravy besides; cut a slice of ham in small dice, throw that in and then the cut giblets. Season with cayenne and salt and wine, if wanted. Serve in patty shells or croustades like the following.
925— Corn Fritters or Mock Oysters —Two Ways.
The French way of making corn fritters is found at (No. 817). These two ways, one with canned corn and one with roasting ears the cheaper and much more popular.
Records on this page
Potage Parmentier (Potato Soup)Corn Fritters or Mock Oysters