3 We flour the rolling-pin.
4 We roll the dough from us till about an inch thick.
5 We cut in strips about two inches long and half inch wide.
6 We place frying-pan on to heat, in which we put some butter
and lard.
7 We drop some of the pieces of dough into the boiling fat.
8 We turn them constantly.
9 When a light brown they are finished.
lOO
LESSON SIXTH.
DIAGRAM OF TABLES.
Two Cups,
Table-spoon,
Moulding-
board, ■
Pint Measure.
TEACHER S TABLE.
Loaf in Tin,
Rolls in Tin,
Biscuit in Tin,
Mixing-bowl of Dough,
Large Platter,
Two Plates.
Lard,
Qt. Measure
of Flour,
Salt,
Yeast,
Sugar.
|o
o
Moulding-board,
Tin for Biscuit,
Plate of Flour.
o
o^
o
Plate of Flour,
Moulding-board,
Rolling-pin,
Knife,
Tin for Rolls.
o|
!o
Kettle and Skimmer,
Plate,
Moulding-board,
Plate of Flour,
Knife,
Rolling-pin.
o"
"o
"o
Moulding-board,
Tin for a Loaf,
Plate of Flour.
"c
O
LARD-HEATING
STOVE.
Kettle.
LESS0N SEVENTH.
■■'- ' ■■'■■■" 'v^^' ,.,■ ■^■.;---
iljpMs'-^*
!f!^
W^ims^
VEGETABLE LESSON.
BILL OF FARE.
MINCED SPINACH.
CREAM CARROTS.
FRIED PARSNIPS.
STEWED OYSTER-PLANT.
SCALLOPED TOMATOES.
Utensils Needed.
12 Boards and Pans.
12 Knives.
3 Saucepans and Covers.
Colander.
Small Saucepan.
Large Porcelain Kettle
Cover.
Pail or Cup to boil Egg.
and
Chopping-bowl and Knife.
Large Pan in which to wash
the Spinach.
2 Cups.
2 Frying-pans.
2 Teaspoons.
4 Table-spoons.
4 Forks.
MATERIALS REQUIRED — EXPENSE.
2 Small Carrots $o 03
1 Bunch Oyster-plant 12
2 Parsnips .... 04
I Pint of Milk 04
X Lb. of Butter 12
Baking soda • 01
Lard, Flour 02
Salt, Pepper . .'. 01
I Quart of Spinach 15
I Egg • ; ^
$0 57
N. B. — Have i carrot, i parsnip, and part of oyster-plant cooked.
©RDER OF IXERCISD.
MARCH.
CHORD — BE SEATED.
Song — " Vegetable'^
Lecture.
A few Questions.
Read Bill of Fare,
Appoint three girls to each receipt.
Have vegetables washed and roots scraped.
Teacher call special attention to the washing of spinach, and
explain the way.
Have all put on to boil as quickly as possible.
Egg should be put on in cold water and remain on stove for half
an hour, then dropped in cold water till ready to use.
While carrots are boiling, have dressing prepared.
Before carrots, parsnips, and oyster-plants are boiled, have them
cut according to receipts.
When parsnips are tender, drain and put them to cool before
frying.
While vegetables are boiling, have girls copy receipts.
When all is cooked, have girls taste and express opinions.
Teacher ask a few questions.
Sing, if time ; then dismiss class.
14
\ /
LETTER ON VEGETABLES.
To-day our lesson is on vegetables. Every food that has grown
in the ground is called a vegetable ; and to explain it to you in the
simplest way, I will divide them into classes.
Here are Seeds, such as wheat, oats, corn, rice, etc.
Roots, such as carrots, oyster-plants, beets, potatoes, parsnips.
Leaves, as spinach, lettuce, all kinds of greens.
. Stems, like celery, rhubarb, asparagus.
The seeds all contain more starch than anything else, and the skin
of all these seeds cracks in the boiling water, the inside swells and
becomes gummy.
Therefore, long boiling is essential for all starched foods.
The roots are mostly vegetables that will last all winter if prop-
erly taken care of.
Page 25
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 flour the rolling-pin.
4 We roll the dough from us till about an inch thick.
5 We cut in strips about two inches long and half inch wide.
6 We place frying-pan on to heat, in which we put some butter and lard.
7 We drop some of the pieces of dough into the boiling fat.
8 We turn them constantly.
9 When a light brown they are finished.
lOO
Two Cups, Table-spoon, Mouldingboard, ■ Pint Measure.
Loaf in Tin, Rolls in Tin, Biscuit in Tin, Mixing-bowl of Dough, Large Platter, Two Plates.
Lard,
Qt. Measure
of Flour, Salt, Yeast, Sugar.
|o
o
Moulding-board, Tin for Biscuit, Plate of Flour.
o
o^
o
Plate of Flour,
Moulding-board,
Rolling-pin,
Knife,
Tin for Rolls.
o|
!o
Kettle and Skimmer,
Plate,
Moulding-board,
Plate of Flour,
Knife,
Rolling-pin.
o"
"o
"o
Moulding-board, Tin for a Loaf, Plate of Flour.
"c
O
LARD-HEATING STOVE.
Kettle.
LESS0N SEVENTH.
■■'- ' ■■'■■■" 'v^^' ,.,■ ■^■.;---
iljpMs'-^*
!f!^
W^ims^
VEGETABLE LESSON.
MINCED SPINACH.
CREAM CARROTS.
FRIED PARSNIPS.
STEWED OYSTER-PLANT.
SCALLOPED TOMATOES.
Utensils Needed.
12 Boards and Pans. 12 Knives. 3 Saucepans and Covers. Colander. Small Saucepan. Large Porcelain Kettle
Cover. Pail or Cup to boil Egg.
and
Chopping-bowl and Knife.
Large Pan in which to wash the Spinach. 2 Cups. 2 Frying-pans. 2 Teaspoons. 4 Table-spoons. 4 Forks.
2 Small Carrots $o 03
1 Bunch Oyster-plant 12
2 Parsnips .... 04
I Pint of Milk 04
X Lb. of Butter 12
Baking soda • 01
Lard, Flour 02
Salt, Pepper . .'. 01
I Quart of Spinach 15
I Egg • ; ^
$0 57 N. B. — Have i carrot, i parsnip, and part of oyster-plant cooked.
©RDER OF IXERCISD.
Song — " Vegetable'^
Lecture.
A few Questions.
Read Bill of Fare,
Appoint three girls to each receipt.
Have vegetables washed and roots scraped.
Teacher call special attention to the washing of spinach, and explain the way.
Have all put on to boil as quickly as possible.
Egg should be put on in cold water and remain on stove for half an hour, then dropped in cold water till ready to use.
While carrots are boiling, have dressing prepared.
Before carrots, parsnips, and oyster-plants are boiled, have them cut according to receipts.
When parsnips are tender, drain and put them to cool before frying.
While vegetables are boiling, have girls copy receipts.
When all is cooked, have girls taste and express opinions.
Teacher ask a few questions.
Sing, if time ; then dismiss class.
\ /
LETTER ON VEGETABLES.
To-day our lesson is on vegetables. Every food that has grown in the ground is called a vegetable ; and to explain it to you in the simplest way, I will divide them into classes.
Here are Seeds, such as wheat, oats, corn, rice, etc.
Roots, such as carrots, oyster-plants, beets, potatoes, parsnips.
Leaves, as spinach, lettuce, all kinds of greens. . Stems, like celery, rhubarb, asparagus.
The seeds all contain more starch than anything else, and the skin of all these seeds cracks in the boiling water, the inside swells and becomes gummy.
Therefore, long boiling is essential for all starched foods.
The roots are mostly vegetables that will last all winter if properly taken care of.