ESCALOPED TOMATOES.
One pint of tomatoes, half cup of bread-crumbs, a little butter
and flour✪ Escaloped Tomatoes. Put a layer of bread-crumbs in the bottom of a baking-
dish, season them with salt, pepper, and butter. Then a layer of
tomatoes dredged with flour and seasoned. Continue till the dish
is full, having the crumbs on the top.
Recapittilation of the Lesson.
MINCED SPINACH.
I We place two pails, one with very hot and one with cold water,
side by side.
no LESSON SEVENTH.
2 We pick up the spinach in small bunches.
3 We dash them, leaves downward, into the hot water, then throw
them into the cold.
4 We pick them out of the cold water, cutting off the roots and
poor leaves.
5 We put them into a saucepan with salted boiling water.
6 We put an ^gg to boil to dress it.
7 We put soda the size of a pea into the boiling spinach when
nearly cooked.
8 Boil until tender, then drain in a colander.
9 We rub butter and flour together.
10 We chop and measure the spinach.
1 1 We put butter and flour into a frying-pan, and cook smooth.
1 2 We add the chopped spinach.
13 We measure and add the milk.
14 We shell and slice the boiled ^gg on a plate.
15 Arrange the spinach in a mound on a hot dish.
16 We garnish with sliced &gg.
Now it is finished.
CREAM CARROTS.
1 We scrape and cut the carrots in slices.
2 We put them to boil in salted water.
3 We stir the butter and flour together for thickening.
4 We drain off the water when tender, measure and add the milk.
5 We stir in the thickening.
6 When the flour tastes cooked it is finished.
FRIED PARSNIPS.
1 We wash and scrape the parsnips.
2 We put them to boil in salted hot water.
3 When tender, we drain and slice lengthwise.
4 We dredge them with flour.
5 We have our saucepan hot, and put in butter and lard suffi-
cient to fry them.
6 We lay in the slices, sprinkle on salt, and brown them.
7 We pile them nicely on a hot dish.
Now they are finished.
Stewed oyster-plant, cooked just like the cream carrots.
LESSON SEVENTH. HI
ESCALOPED TOMATOES.
1 We grate the bread.
2 We have a layer of crumbs in the bottom of a baking-dish.
3 We put bits of butter upon it.
4 We shake in pepper and salt.
5 We lay in a layer of tomatoes (sliced).
6 We shake on a little flour, bits of butter, salt, and a very little
sugar.
7 Then we put on more bread and more tomatoes in the same
way until the dish is full.
8 We have the crumbs for the last layer.
9 We put into oven and brown.
Now it is finished.
I 12
LESSOA^ EIGHTH.
DIAGRAM OF TABLES.
TEACHER S TABLE.
Soda.
Cooked Carrot. Parsnip, etc.
o
o
o
o
o
Frying-pan,
Pan Hot Water,
Pan Cold Water,
CViopping-tray and Knife,
Hot Dish.
Small Saucepan,
Colander,
Butter,
Spinach,
Flour,
Milk.
Hot Dish,
Saucepan,
Butter, Flour,
Table-spoon,
Cup with Plate.
o
io
Frying-pan,
Dredging box. Flour,
Lard and Butter,
Hot Platter.
"o
o"
"o
Baking-dish,
Can Tomatoes,
Stale Bread, Grater,
Salt, Pepper, Butter,
Dredging-box, Flour.
o'
o|
LESS0N EIGHTH.
^:^
%
r0^-^&:.M:^?P^
■*^'' wisspt^s"-
EIGHTH COOKING LESSON.
BILL OF FARE.
BROILED FISH.
BOILED FISH.
FRIED FISH.
BAKED FISH.
FLAKED FISH.
MATERIAL REQUIRED EXPENSE.
3 Pan-fish $o lo
I Fish to boil 20
I Fish to broil 10
I Fish to bake 25
y^ Lb. of Salt Pork 09
I Bunch of Parsley 03
I Egg 03 ✪ To Broil Fish
Page 27 · 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
SCALLOPED TOMATOES.
One pint of tomatoes, half cup of bread-crumbs, a little butter and flour. Put a layer of bread-crumbs in the bottom of a bakingdish, season them with salt, pepper, and butter. Then a layer of tomatoes dredged with flour and seasoned. Continue till the dish is full, having the crumbs on the top.
Recapittilation of the Lesson.
MINCED SPINACH.
I We place two pails, one with very hot and one with cold water, side by side.
no LESSON SEVENTH.
2 We pick up the spinach in small bunches.
3 We dash them, leaves downward, into the hot water, then throw them into the cold.
4 We pick them out of the cold water, cutting off the roots and poor leaves.
5 We put them into a saucepan with salted boiling water.
6 We put an ^gg to boil to dress it.
7 We put soda the size of a pea into the boiling spinach when nearly cooked.
8 Boil until tender, then drain in a colander.
9 We rub butter and flour together.
10 We chop and measure the spinach.
1 1 We put butter and flour into a frying-pan, and cook smooth.
1 2 We add the chopped spinach.
13 We measure and add the milk.
14 We shell and slice the boiled ^gg on a plate.
15 Arrange the spinach in a mound on a hot dish.
16 We garnish with sliced &gg. Now it is finished.
CREAM CARROTS.
1 We scrape and cut the carrots in slices.
2 We put them to boil in salted water.
3 We stir the butter and flour together for thickening.
4 We drain off the water when tender, measure and add the milk.
5 We stir in the thickening.
6 When the flour tastes cooked it is finished.
FRIED PARSNIPS.
1 We wash and scrape the parsnips.
2 We put them to boil in salted hot water.
3 When tender, we drain and slice lengthwise.
4 We dredge them with flour.
5 We have our saucepan hot, and put in butter and lard sufficient to fry them.
6 We lay in the slices, sprinkle on salt, and brown them.
7 We pile them nicely on a hot dish. Now they are finished.
Stewed oyster-plant, cooked just like the cream carrots.
LESSON SEVENTH. HI
SCALLOPED TOMATOES.
1 We grate the bread.
2 We have a layer of crumbs in the bottom of a baking-dish.
3 We put bits of butter upon it.
4 We shake in pepper and salt.
5 We lay in a layer of tomatoes (sliced).
6 We shake on a little flour, bits of butter, salt, and a very little sugar.
7 Then we put on more bread and more tomatoes in the same way until the dish is full.
8 We have the crumbs for the last layer.
9 We put into oven and brown. Now it is finished.
I 12
LESSOA^ EIGHTH.
Soda.
Cooked Carrot. Parsnip, etc.
o
o
o
o
o
Frying-pan, Pan Hot Water, Pan Cold Water, CViopping-tray and Knife, Hot Dish.
Small Saucepan,
Colander,
Butter,
Spinach,
Flour,
Milk.
Hot Dish,
Saucepan, Butter, Flour, Table-spoon, Cup with Plate.
o
io
Frying-pan, Dredging box. Flour, Lard and Butter, Hot Platter.
"o
o"
"o
Baking-dish, Can Tomatoes, Stale Bread, Grater, Salt, Pepper, Butter, Dredging-box, Flour.
o'
o|
LESS0N EIGHTH.
^:^
%
r0^-^&:.M:^?P^
■*^'' wisspt^s"-
EIGHTH COOKING LESSON.
BROILED FISH.
BOILED FISH.
FRIED FISH.
BAKED FISH. FLAKED FISH.
3 Pan-fish $o lo
I Fish to boil 20
I Fish to broil 10
I Fish to bake 25
y^ Lb. of Salt Pork 09
I Bunch of Parsley 03
I Egg 03
Records on this page
Escaloped TomatoesTo Broil Fish