dren come; the grown people have
enough without, but the children will
make a clean sweep and carry off what
they cannot eat; then it is the children
who make the heaviest drafts upon the
cans of milk and cream and that, too,
between meals. It is good for them and
all right, but it ought to be counted at
full price if you are going into the busi-
ness of boarding children on a first-class
scale.
Dinner.
August 22. ^ , .- ,
Soup— Chicken gumbo (i chicken 25,
okra 25, 7 qts 70 cents.)
Red snapper, a la Palatka (7 lbs and
trimmings, 100 cents.)
Sweet' potatoes fried (12 cents.)
Bacon and cabbage (10 cents.)
Roast beef (flank 4 lbs 48 cents.)
Roast chicken, puree de marrons (8
chickens and trimmings, 220 cents.)
Beef and green peas, a la Turgee (2 lbs
meat 22, peas 10, 32 cents.)
Baked beans and pork (20 cents.)
Green corn 20, tomatoes 8, squash 6,
beets 4, potatoes 10 (48 cents.)
Spanish puff fritters (No. 155 trebled;
Sdgared, 40 orders, 45 cents.)
Baked apple dumplings (30 orders, 50
cents.)
Frozen buttermilk 6 qts frozen, 30
cents.)
Arabian cake (2^/^ lbs 25 cents.)
Apples, peaches (25 cents.)
Nuts, raisins, cheese, crackers, pickles,
condiments (56 cents.)
Milk 36, cream 30, butter 20, bread 12,
coffee, tea, sugar 20 (118 cents.)
Total, $9 09; 56 persons; 16^ cents a
plate.
mucilaginous a nature to meet with much
favor at the North. It can be bought in
cans like everything else.
Take one fowl, which you can chop
into 18 pieces, and an equal amount of
veal cut in similar pieces and fry (saute)
them in the usual Creole way with oil or
clear butter, with a large minced onion
and a leak and piece of carrot and turnip
cut in dice, and if you use green okra
from the garden slice the pods crosswise
and let simmer with the meat. When the
contents of the saucepan begin to brown
add 4 or 5 quarts of soup stock.
If canned okra be used, fry the chicken
and veal fir.st then put in i or 2 cans and
fill up with stock ; the okra thickens the
soup and the amount to be used is
optional.
Tie up bouquet of herb, thyme, pars-
ley, one bay leaf and 6 or 8 cloves — and
drop it in the soup, also a pod of red
pepper minced, and salt sufficient. Boil
until the pieces of chicken are tender,
take out the bunch of herbs; have a
small saucepan of boiled rice ready at
hand, serve a spoonful of rice in each
plate and fill up with soup.
1055— Red Snapper, a la Palatka
1054 — Chicken Gumbo Soup.
The several sorts of gumbo soup are
all named so from being made with okra
pods, called gumbo in the South, and
used both green and in a dried and pow-
dered state called gumbo fik. This
green powder, a few bay leaves and
bundles of sassafras root are offered for
sale by Indians in the New Orleans mar-
kets and seems to constitute their entire
stock in trade. Okra or gumbo, is of too
✪ Red Snapper, a la Palatka
Page 311 · 4 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
dren come; the grown people have enough without, but the children will make a clean sweep and carry off what they cannot eat; then it is the children who make the heaviest drafts upon the cans of milk and cream and that, too, between meals. It is good for them and all right, but it ought to be counted at full price if you are going into the business of boarding children on a first-class scale.
Dinner.
August 22. ^ , .- ,
Soup— Chicken gumbo (1 chicken 25, okra 25, 7 qts 70 cents.)
Red snapper, a la Palatka (7 lbs and trimmings, 100 cents.) Sweet' potatoes fried (12 cents.) Bacon and cabbage (10 cents.) Roast beef (flank 4 lbs 48 cents.) Roast chicken, puree de marrons (8 chickens and trimmings, 220 cents.)
Beef and green peas, a la Turgee (2 lbs meat 22, peas 10, 32 cents.)
Baked beans and pork (20 cents.) Green corn 20, tomatoes 8, squash 6, beets 4, potatoes 10 (48 cents.)
Spanish puff fritters (No. 155 trebled; Sdgared, 40 orders, 45 cents.)
Baked apple dumplings (30 orders, 50 cents.)
Frozen buttermilk (6 qts frozen, 30 cents.) Arabian cake (2^/^ lbs 25 cents.) Apples, peaches (25 cents.) Nuts, raisins, cheese, crackers, pickles, condiments (56 cents.)
Milk 36, cream 30, butter 20, bread 12, coffee, tea, sugar 20 (118 cents.)
Total, $9.09; 56 persons; 16½ cents a plate.
mucilaginous a nature to meet with much favor at the North. It can be bought in cans like everything else.
Take one fowl, which you can chop into 18 pieces, and an equal amount of veal cut in similar pieces and fry (saute) them in the usual Creole way with oil or clear butter, with a large minced onion and a leak and piece of carrot and turnip cut in dice, and if you use green okra from the garden slice the pods crosswise and let simmer with the meat. When the contents of the saucepan begin to brown add 4 or 5 quarts of soup stock.
If canned okra be used, fry the chicken and veal first then put in i or 2 cans and fill up with stock ; the okra thickens the soup and the amount to be used is optional.
Tie up a bouquet of herbs, thyme, parsley, one bay leaf and 6 or 8 cloves — and drop it in the soup, also a pod of red pepper minced, and salt sufficient. Boil until the pieces of chicken are tender, take out the bunch of herbs; have a small saucepan of boiled rice ready at hand, serve a spoonful of rice in each plate and fill up with soup.
1055— Red Snapper, a la Palatka
1054 — Chicken Gumbo Soup.
The several sorts of gumbo soup are all named so from being made with okra pods, called gumbo in the South, and used both green and in a dried and powdered state called gumbo fik. This green powder, a few bay leaves and bundles of sassafras root are offered for sale by Indians in the New Orleans markets and seems to constitute their entire stock in trade. Okra or gumbo, is of too
Records on this page
Red Snapper, a la PalatkaRoast Chicken, Puree de MarronsBeef and Green Peas, a la TurqueeChicken Gumbo Soup