3 We cut and trim any fresh meat into a tray.
4 We chop the meat very fine.
5 We dredge in flour and seasoning while chopping.
6 We add butter and hot water till sufificiently moist.
7 We turn it into a vegetable-dish.
8 We mash and season the potatoes. (As for mashed potatoes.)
9 We place it on the top of the meat smoothly.
10 We spread it over with butter.
1 1 We cut it across that the crust may not bind.
12 We place it in the oven to brown.
Now it is finished.
All of these meats should be carried to the class cooked, and some
of them chopped.
86
LESSON FIFTH.
DIAGRAM OF TABLES.
TEACHER S TABLE.
Water, Meat.
Flour, Butter,
Salt. ■
Necessary Dishes.
lo
o
Saucepan.
o
Bowl, Water, Towel.
o
Two Table-spoons.
o
Spider, Dredging-box,
Salt, Flour.
Ol
io-
Gridiron,
Saucepan,
Table-spoons.
Bowl of Water,
Towel.
o
o
Dredging-boxes of Salt 7^
and Flour,
Teacup and Spoon.
Dripping-pan and Rack, p.
Two Table-spoons.
oi
Kettle.
LESS0N SIXTH,
SIXTH COOKING LESSON.
BILL OF FARE.
BREAD.
FRENCH ROLLS.
FRIED DOUGH.
RAISED BISCUIT.
CINNAMON BREAD.
Utensils Needed.
4 Moulding-boards.
2 Rolling-pins.
2 Square Loaf-pans.
2 Pans for Rolls.
2 Pans for Biscuit.
I Kettle.
1 Skimmer,
2 Towels.
1 Dredging-box.
2 Cups.
I Quart Measure.
1 Sifter.
2 Forks.
4 Plates.
I Table-spoon.
I Large Platter.
Plates for Bread and Biscuit.
6 Quarts of Flour.
2 Lbs. of Lard.
^ Lb. of Butter.
Vi Pint of Milk.
MATERIAL REQUIRED.
\yi Yeast Cakes, Fleischman's.
ij^ Table-spoonfuls of Salt.
i>^ Table-spoonfuls of Sugar.
90 LESSON SIXTH.
EXPENSE OF LESSON.
Flour $o 30
Milk 02
Butter 12
Lard 14
Yeast 04
Salt and Sugar 01
^o 63
iRDDR OF IXERCISE.
MARCH.
CHORD BE SEATED.
Song — ''Bread Making^
Lecture.
A few Qttestions.
Read Bill of Fare.
Appoint three girls to each receipt.
Teacher have bowl of dough ready to knead into loaves, rolls, bis-
cuits, and fried dough.
Have all the girls see this in mass.
Teacher have ready prepared a loaf, rolls, and biscuits in pans, for
the oven, also some dough for frying, to show the girls how these
look.
Appoint one or two girls to attend to the baking of these.
Teacher divide dough to be kneaded into four parts, allowing less
than one-quarter for frying.
Teacher show girls how to knead, how to cut dough for frying,
and how to mould into French rolls and biscuits.
Have lard heating, and give as many girls a chance to fry as pos-
sible.
When kneading, moulding and frying are done, have girls take
their seats and draw cuts to know who shall mix a new batch.
This being decided, have class direct the mixing.
Let the girl who mixes take home the dough to bake.
Class taste what has been cooked.
Dismiss after Song.
LETTER ON BREAD.
To-day you are to have a lesson on bread making, and I want you
to learn all that the flour contains, and how it affects your health.
^ut,Jirst, we will talk about how to make bread, rolls, and biscuit.
All three are to be made out of the same dough, so if you listen
closely and learn how to make the batch of bread, you will know
what it all starts from.
Page 21
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
3 We cut and trim any fresh meat into a tray.
4 We chop the meat very fine.
5 We dredge in flour and seasoning while chopping.
6 We add butter and hot water till sufificiently moist.
7 We turn it into a vegetable-dish.
8 We mash and season the potatoes. (As for mashed potatoes.)
9 We place it on the top of the meat smoothly.
10 We spread it over with butter.
1 1 We cut it across that the crust may not bind.
12 We place it in the oven to brown. Now it is finished.
All of these meats should be carried to the class cooked, and some
of them chopped.
Water, Meat. Flour, Butter, Salt. ■
Necessary Dishes.
lo
o
Saucepan.
o
Bowl, Water, Towel.
o
Two Table-spoons.
o
Spider, Dredging-box, Salt, Flour.
Ol
io-
Gridiron, Saucepan, Table-spoons.
Bowl of Water, Towel.
o
o
Dredging-boxes of Salt 7^
and Flour, Teacup and Spoon.
Dripping-pan and Rack. Two Table-spoons.
oi
Kettle.
SIXTH COOKING LESSON.
BREAD.
FRENCH ROLLS.
FRIED DOUGH.
RAISED BISCUIT.
CINNAMON BREAD.
Utensils Needed.
4 Moulding-boards.
2 Rolling-pins.
2 Square Loaf-pans.
2 Pans for Rolls.
2 Pans for Biscuit.
I Kettle.
1 Skimmer,
2 Towels.
1 Dredging-box.
2 Cups. I Quart Measure.
1 Sifter.
2 Forks. 4 Plates. I Table-spoon. I Large Platter.
Plates for Bread and Biscuit.
6 Quarts of Flour. 2 Lbs. of Lard. ^ Lb. of Butter. Vi Pint of Milk.
MATERIAL REQUIRED.
\yi Yeast Cakes, Fleischman's. ij^ Table-spoonfuls of Salt. i>^ Table-spoonfuls of Sugar.
EXPENSE OF LESSON.
Flour $o 30
Milk 02
Butter 12
Lard 14
Yeast 04
Salt and Sugar 01
^o 63
ORDER OF EXERCISE.
Song — ''Bread Making^ Lecture.
A few Qttestions. Read Bill of Fare.
Appoint three girls to each receipt.
Teacher have bowl of dough ready to knead into loaves, rolls, biscuits, and fried dough.
Have all the girls see this in mass.
Teacher have ready prepared a loaf, rolls, and biscuits in pans, for the oven, also some dough for frying, to show the girls how these look.
Appoint one or two girls to attend to the baking of these.
Teacher divide dough to be kneaded into four parts, allowing less than one-quarter for frying.
Teacher show girls how to knead, how to cut dough for frying, and how to mould into French rolls and biscuits.
Have lard heating, and give as many girls a chance to fry as possible.
When kneading, moulding and frying are done, have girls take their seats and draw cuts to know who shall mix a new batch.
This being decided, have class direct the mixing.
Let the girl who mixes take home the dough to bake.
Class taste what has been cooked.
Dismiss after Song.
LETTER ON BREAD.
To-day you are to have a lesson on bread making, and I want you to learn all that the flour contains, and how it affects your health.
^ut,Jirst, we will talk about how to make bread, rolls, and biscuit. All three are to be made out of the same dough, so if you listen closely and learn how to make the batch of bread, you will know what it all starts from.