4 We stand by and hold the gridiron slanting over the coals.
5 We turn it often from side to side.
6 We place the meat on a hot platter, where butter, pepper, and
a little salt are awaiting it.
7 We turn it, and press the butter and salt into it.
8 We cover with a hot cover, or platter, to draw the juices to
the top.
Now it is finished.
BREADED CHOPS.
1 We cleanse and trim them.
2 We place on a hot frying-pan and turn them once.
3 We take them out on a hot platter.
4 We break an (t<g<g and beat it.
5 We season some cracker-dust or bread-crumbs.
6 We dip each chop into the ^'gg.
7 We dip them into the cracker-dust.
8 We fry in hot lard or dripping.
Now they are finished
LESSON FOURTH. 7Z
GRAVY.
1 If the drippings are too greasy skim off some of the fat.
2 We place the pan on the stove.
3 We turn in more boiling water.
4 We wet a table-spoonful of flour for the skimming.
5 We stir it into the gravy in the pan when it boils.
6 We taste, and if it is cooked it is finished.
lO
74
LESSON FOURTH.
DIAGRAM OF TABLES.
teacher's table.
Water, Meat,
Flour, Butter,
Salt.
Necessary Dishes.
|o
o
Saucepan.
o
Bowl of Water,
Towel.
o
Two Table-spoons,
Spider,
Dredging-box of Salt.
o
oi
o
Gridiron,
Saucepan,
Table-spoon.
Bowl of Water,
Towel.
o
o
o
Dredging-boxes,
Salt and Pepper,
Teacup and Spoon,
Dripping-pan and Rack,
Two Table-spoons.
o
o
Kettle.
ESS0N FIFTH.
.Vf''CT;^J;-Vi'«'g'';f ::;;
mkHM^i^
FIFTH COOKING LESSON.
BILL OF FARE.
CORN-BEEF HASH.
HASH ON TOAST.
WARMED-OVER MEATS.
MEAT ESCALOPED.
CROQUETS.
12 Boards.
12 Knives.
Utensils .
Req
I
I
uired.
Baking-dish.
Mixing-bowl.
6 Forks.
4 Table-spoons.
I Teacup.
3 Platters.
3
3
I
I
Frying-pans.
Small Pans.
Saucepan.
Pint Measure
2 Chopping-bowls.
2 Chopping-knives.
2 Toastinp'-forks.
I
1
I
Strainer.
Dredging-box
Towel.
MATERIAL REQUIRED.
I X Lbs. of Corned Beef (ready cooked).
I Small Steak " "
I or 2 Lbs. of Stewing Beef (cooked and partly chopped).
6 Uncooked Potatoes.
6 Cold Boiled Potatoes.
4 Slices of Bread.
^ Lb. of Butter.
y^ Table-spoonful of Lard.
^ Pint of Milk.
y^ Onion.
Salt, Pepper, and Flour
78 LESSOiY FIFTH.
EXPENSE OF LESSON.
Corned Beef $o 12
Steak 15
Stewing Meat 10
Butter 12
Onion 01
Lard, Pepper, Salt, and Flour 05
$0 55
§RpER OF IXERCISE.
MARCH.
CHORD BE SEATED.
Song — ''Meat Song."
Lecture.
A few Qttestions.
Read Bill of Fare.
Appoint three girls to each receipt.
Start the girls paring potatoes, and have them put on to boil as
quickly as possible
Those making the warmed-over beefsteak cut onion, trim steak,
and put on stove in frying-pan.
Set two girls to toast bread.
The remaining girls to chopping meat and potatoes.
Another girl to make thickening for beefsteak gravy.
One girl to cut steak in small pieces across the grain.
While steak is being cut, have gravy strained and thickened.
The girls who boiled potatoes, mash and season, and arrange in a
dish.
When all the meat is cooking, those not busy be seated.
Taste the different dishes when prepared.
Dismiss class after mar keting song.
LETTER ON WARMED-OVER MEATS.
This lesson is about warmed-over meats, and it is very important
to know how to cook them so that they will be appetizing. ✪ Hash on Toast
Page 18 · 1 recipe record 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 stand by and hold the gridiron slanting over the coals.
5 We turn it often from side to side.
6 We place the meat on a hot platter, where butter, pepper, and a little salt are awaiting it.
7 We turn it, and press the butter and salt into it.
8 We cover with a hot cover, or platter, to draw the juices to the top.
Now it is finished.
BREADED CHOPS.
1 We cleanse and trim them.
2 We place on a hot frying-pan and turn them once.
3 We take them out on a hot platter.
4 We break an egg and beat it.
5 We season some cracker-dust or bread-crumbs.
6 We dip each chop into the egg.
7 We dip them into the cracker-dust.
8 We fry in hot lard or dripping. Now they are finished
LESSON FOURTH. 73
GRAVY.
1 If the drippings are too greasy skim off some of the fat.
2 We place the pan on the stove.
3 We turn in more boiling water.
4 We wet a table-spoonful of flour for the skimming.
5 We stir it into the gravy in the pan when it boils.
6 We taste, and if it is cooked it is finished.
74
LESSON FOURTH.
teacher's table.
Water, Meat, Flour, Butter, Salt.
Necessary Dishes.
|o
o
Saucepan.
o
Bowl of Water,
Towel.
o
Two Table-spoons, Spider, Dredging-box of Salt.
o
oi
o
Gridiron,
Saucepan,
Table-spoon.
Bowl of Water, Towel.
o
o
o
Dredging-boxes, Salt and Pepper, Teacup and Spoon, Dripping-pan and Rack, Two Table-spoons.
o
o
Kettle.
.Vf''CT;^J;-Vi'«'g'';f ::;;
mkHM^i^
FIFTH COOKING LESSON.
CORN-BEEF HASH.
HASH ON TOAST.
WARMED-OVER MEATS.
MEAT ESCALOPED.
CROQUETS.
12 Boards. 12 Knives.
Utensils Required.
Baking-dish. Mixing-bowl.
6 Forks. 4 Table-spoons. I Teacup. 3 Platters.
Frying-pans. Small Pans. Saucepan. Pint Measure
2 Chopping-bowls. 2 Chopping-knives. 2 Toastinp'-forks.
Strainer.
Dredging-box
Towel.
MATERIAL REQUIRED.
1.5 Lbs. of Corned Beef (ready cooked). I Small Steak " "
I or 2 Lbs. of Stewing Beef (cooked and partly chopped). 6 Uncooked Potatoes. 6 Cold Boiled Potatoes. 4 Slices of Bread. ^ Lb. of Butter. 1/2 Table-spoonful of Lard.1/2 Pint of Milk. y^ Onion.
Salt, Pepper, and Flour
EXPENSE OF LESSON.
Corned Beef $o 12
Steak 15
Stewing Meat 10
Butter 12
Onion 01
Lard, Pepper, Salt, and Flour 05
$0 55
ORDER OF EXERCISE.
Song — ''Meat Song."
Lecture.
A few Questions.
Read Bill of Fare.
Appoint three girls to each receipt.
Start the girls paring potatoes, and have them put on to boil as quickly as possible
Those making the warmed-over beefsteak cut onion, trim steak, and put on stove in frying-pan.
Set two girls to toast bread.
The remaining girls to chopping meat and potatoes.
Another girl to make thickening for beefsteak gravy.
One girl to cut steak in small pieces across the grain.
While steak is being cut, have gravy strained and thickened.
The girls who boiled potatoes, mash and season, and arrange in a dish.
When all the meat is cooking, those not busy be seated.
Taste the different dishes when prepared.
Dismiss class after mar keting song.
LETTER ON WARMED-OVER MEATS.
This lesson is about warmed-over meats, and it is very important to know how to cook them so that they will be appetizing.
Records on this page
Hash on Toast