4 We beat them so that the whites will stand alone and the
yolks are well beaten.
5 We add the milk, flour, and salt to the beaten yolks.
6 We put the butter in the frying-pan.
7 We beat the whites quickly into the other mixture and turn it
into the frying-pan.
8 We lift the edge with a knife to see if it is brown.
9 We set it in the oven for a moment to cook the middle.
10 We fold it over.
1 1 We turn it on a hot platter and serve immediately.
LESSON THIRD.
DIAGRAM OF TABLES.
57
teacher's table.
Milk,
Flour.
Eggs,
Butter,
Bread.
Extra Spoons,
Necessary Dishes.
1
1 -"N
1 ^
1
o
Bowl, Fork,
Platter, Fork,
Teacup and Spoon,
Frying-pan,
Bread-knife.
o
o
1
Two Bowls,
Frying-pan,
Table-spoon,
o
Teacup and Spoon.
o|
0
Frying-pan,
Skimmer,
O
Three Teacups,
Toasting-fork.
O
O
Teaspoon,
Three Teacups,
Baking Platter.
O
O
LESSeN FeaRTH.
l\
MARKET DAY.
IT IS MARKET DAY,
FOURTH COOKING LESSON.
BILL OF FARE.
ROAST BEEF.
FRIED STEAK.
MOCK DUCK,
BROILED STEAK.
BREADED CHOPS.
Utensils Required.
12 Table-boards.
12 Knives.
3 F^orks.
6 Table-spoons.
6 Teaspoons.
1 Teacup.
2 Bowls.
2 Saucepans.
3 Small Pans.
I Gridiron.
1 Spider.
4 Meat-platters.
I Small Gravy-bowl.
4 Plates for Meat.
1 Dripping-pan and Rack.
2 Flat Plates, one for beaten ^g<g,
and one for cracker-dust.
Dredging-boxes.
MATERIAL REQUIRED EXPENSE.
Beef to roast, off the round.
2 Steaks.
I Flank of Beef.
6 Potatoes.
/^ lb. of Butter.
Flour.
Salt and Pepper.
2 Bowls of cold Water.
Roast of Beef $o 24
Steaks 22
Flank of Beef • 30
Potatoes 03
Flour, Salt, Pepper, and Butter. 06
$0 85
©RDER OF IXERCISE.
MARCH.
CHORD BE SEATED.
Song — ■" Meat Song!'
Lecture.
A few Questions.
Song — " Marketing Song."
Read Bill of Fare.
Appoint three girls to each receipt.
Start all girls preparing meat for being cooked.
When the roast is dredged with salt and flour, place in oven.
Have the girls prepare the flank for mock duck✪ Mock Duck.
Have girls who are to broil steak pare potatoes, and attend to the
boiling of them.
When potatoes are partially boiled, drain and place on rack with
roast.
Broil steak when the fire is hot and clear.
Heat frying-pan for dry fry when roast is almost done.
Appoint one girl to prepare thickening for roast-beef gravy.
Appoint two other girls for preparing hot platters for steaks, with
butter, salt, and pepper on them.
The girls who are roasting beef have hot platters ready when meal
is prepared, class be seated, and teacher give each a portion to taste.
LETTER ON MEATS.
Your lessons about meat will, I hope, be both useful and interest-
ing to you.
I want to give you a few hints about cooking it, and afterward
you will receive directions about buying it.
There are light and dark meats. The dark must be cooked rare,
so that in carving the juice will follow the knife. As a general rule,
the light must be cooked thoroughly.
However it is cooked, it must always be prepared In the same way.
Except for soup, the juices must be kept inside the meat.
There is a gummy substance in meat that can be hardened by
great heat, and made to form a crust on the outside, shutting in all
the juices. It is something like the white of an egg, when hardened
by heat it encloses the yolk.
Page 14 · 2 recipe records on this page
Presented as published in 1885. 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
4 We beat them so that the whites will stand alone and the yolks are well beaten.
5 We add the milk, flour, and salt to the beaten yolks.
6 We put the butter in the frying-pan.
7 We beat the whites quickly into the other mixture and turn it into the frying-pan.
8 We lift the edge with a knife to see if it is brown.
9 We set it in the oven for a moment to cook the middle.
10 We fold it over.
1 1 We turn it on a hot platter and serve immediately.
teacher's table.
Milk, Flour.
Eggs,
Butter,
Bread.
Extra Spoons, Necessary Dishes.
1 -"N
1 ^
o
Bowl, Fork,
Platter, Fork,
Teacup and Spoon,
Frying-pan,
Bread-knife.
o
o
Two Bowls,
Frying-pan, Table-spoon,
o
Teacup and Spoon.
o|
Frying-pan, Skimmer,
O
Three Teacups,
Toasting-fork.
O
O
Teaspoon, Three Teacups, Baking Platter.
O
O
LESSeN FeaRTH.
l\
MARKET DAY.
IT IS MARKET DAY,
FOURTH COOKING LESSON.
ROAST BEEF. FRIED STEAK.
MOCK DUCK, BROILED STEAK. BREADED CHOPS.
Utensils Required.
12 Table-boards. 12 Knives.
3 F^orks.
6 Table-spoons.
6 Teaspoons.
1 Teacup.
2 Bowls.
2 Saucepans.
3 Small Pans.
I Gridiron.
1 Spider.
4 Meat-platters.
I Small Gravy-bowl.
4 Plates for Meat.
1 Dripping-pan and Rack.
2 Flat Plates, one for beaten egg,
and one for cracker-dust. Dredging-boxes.
Beef to roast, off the round. 2 Steaks. I Flank of Beef. 6 Potatoes.
/^ lb. of Butter.
Flour.
Salt and Pepper. 2 Bowls of cold Water.
Roast of Beef $o 24
Steaks 22
Flank of Beef • 30
Potatoes 03
Flour, Salt, Pepper, and Butter. 06
$0 85
©RDER OF IXERCISE.
Song — ■" Meat Song!'
Lecture.
A few Questions.
Song — " Marketing Song."
Read Bill of Fare.
Appoint three girls to each receipt.
Start all girls preparing meat for being cooked.
When the roast is dredged with salt and flour, place in oven.
Have the girls prepare the flank for mock duck.
Have girls who are to broil steak pare potatoes, and attend to the boiling of them.
When potatoes are partially boiled, drain and place on rack with roast.
Broil steak when the fire is hot and clear.
Heat frying-pan for dry fry when roast is almost done.
Appoint one girl to prepare thickening for roast-beef gravy.
Appoint two other girls for preparing hot platters for steaks, with butter, salt, and pepper on them.
The girls who are roasting beef have hot platters ready when meal is prepared, class be seated, and teacher give each a portion to taste.
LETTER ON MEATS.
Your lessons about meat will, I hope, be both useful and interesting to you.
I want to give you a few hints about cooking it, and afterward you will receive directions about buying it.
There are light and dark meats. The dark must be cooked rare, so that in carving the juice will follow the knife. As a general rule, the light must be cooked thoroughly.
However it is cooked, it must always be prepared In the same way.
Except for soup, the juices must be kept inside the meat.
There is a gummy substance in meat that can be hardened by great heat, and made to form a crust on the outside, shutting in all the juices. It is something like the white of an egg, when hardened by heat it encloses the yolk.
Records on this page
Mock DuckRoast of Beef