7 We place them on a hot platter.
Now they are finished.
LESSOA^ EIGHTH.
DIAGRAM OF TABLES.
125
teacher's table.
Water,
Flour,
Butter.
Egg,
Fish, Necessary Dishes.
Pork.
o
o
o
o
o
Bowl,
Boiling-kettle,
Paper for Fish,
Half cup of Vinegar,
Table-spoon,
Cup,
Tin Pail.
Towel,
Bowl of Water,
Plate of Parsley.
Frying-pan,
Paper for Fish,
Plate of Indian Meal.
o
o
Dripping-pan,
Knife,
Dredging box of Flour
and Salt.
o
Plate for Parsley,
Bowl of Water,
Towel.
Broiler,
Paper for Fish.
o
o
o
o
LESS0N NINTH.
wsmw
.ffSaisy.
S"=a;j:;'J-'"&^^»-/
NINTH COOKING LESSON.
BILL OF FARE.
TOMATO SOUP.
BEAN SOUP.
POTATO SOUP.
PEA SOUP.
Utensils Required.
12 Boards.
4 Saucepans.
3 Cplanders.
Sieve.
Soup-ladle. •
y^. Dozen Table-spoons
3 Tin Pans to drop Vegetables
in when scraped.
Small Baking-pan for Toast
Crumbs.
Pint Measure.
Strainer.
Forks.
Small Saucepan.
Bowl.
Frying-pan.
MATERIAL USED EXPENSE.
Can of Tomatoes $o 12
V2 Pint of White Beans 08
V2 Pint of Split Peas '. 05
1 Pint of Milk 04
3 Potatoes 01
2 Onions 02
Celery (a stalk) 03
y^ Lb. of Butter 12
A few Slices of Bread 01
Flour 01
Salt, Pepper 01
V2 Lb. of Salt Pork 08
$0 58
17
§RDER OF IXE-RCISE.
MARCH.
CHORD — BE SEATED.
Song — " Vegetable."
Lecture.
A few Questions.
Read Bill of Fare.
Appoint three girls to each receipt.
Make half of each receipt.
Teacher have pea and bean soup partially cooked.
Have potatoes boiled for potato soup, milk and seasoning boil-
ing ; but do not put together until the last thing, as potato soup
should not stand, even if kept hot
Have girls season pea and bean soup.
Have tomatoes put on to boil. While these are cooking have girls
prepare thickening.
The girls that are not busy cooking copy receipts.
When all the soups are cooked, have class taste.
Review Questions.
LETTER ON SOUP.
Our lesson is to be soups.
French, Germans, and Americans, rich and poor, have some kind
of soup every day.
Some people depend upon it for an entire meal, and some only
for a first course of a dinner.
Soups are made with stock. Ps. puree, which is merely thick soup,
is generally made of vegetables, and clear soups must be made of
uncooked meat.
Stock is only the water in which meat has been boiled. It should
be made the day before it is to be used, and the cake of fat which
will rise on the top taken off before it is heated over.
If you leave the fat on until it is heated, the stock will keep better.
Never cook vegetables in with the stock that is not to be used
immediately, as the juices from the vegetables will cause it to ferment.
Excellent stock can be made from the scraps and bones, cooked
or uncooked, that are left from roasts and beefsteaks, and this is the
only way of gaining the last bit of nourishment in them.
Whether the meat is cooked or uncooked, it should all be cut in
small pieces, and the bones broken.
There is a great deal of gelatine in meat and bones (the same that
we buy to make jelly), that thickens and strengthens the soup stock.
But clear gelatine is not nourishing, and boiling the stock hard
takes away its nourishing properties, and causes the albumen to
harden and rise with the scum. ✪ Stock
Page 31 · 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
7 We place them on a hot platter. Now they are finished.
LESSON EIGHTH.
teacher's table.
Water, Flour, Butter.
Egg,
Fish, Necessary Dishes.
Pork.
o
o
o
o
o
Bowl,
Boiling-kettle,
Paper for Fish,
Half cup of Vinegar,
Table-spoon,
Cup,
Tin Pail.
Towel,
Bowl of Water,
Plate of Parsley.
Frying-pan, Paper for Fish, Plate of Indian Meal.
o
o
Dripping-pan, Knife,
Dredging box of Flour and Salt.
o
Plate for Parsley, Bowl of Water, Towel.
Broiler, Paper for Fish.
o
o
o
o
NINTH COOKING LESSON.
TOMATO SOUP.
BEAN SOUP.
POTATO SOUP.
PEA SOUP.
Utensils Required.
12 Boards. 4 Saucepans. 3 Colanders. Sieve.
Soup-ladle. • y^. Dozen Table-spoons 3 Tin Pans to drop Vegetables in when scraped.
Small Baking-pan for Toast
Crumbs. Pint Measure. Strainer. Forks.
Small Saucepan. Bowl. Frying-pan.
Can of Tomatoes $o 12
V2 Pint of White Beans 08
V2 Pint of Split Peas '. 05
1 Pint of Milk 04
3 Potatoes 01
2 Onions 02
Celery (a stalk) 03
y^ Lb. of Butter 12
A few Slices of Bread 01
Flour 01
Salt, Pepper 01
V2 Lb. of Salt Pork 08
$0 58
ORDER OF EXERCISE.
Song — " Vegetable."
Lecture.
A few Questions.
Read Bill of Fare.
Appoint three girls to each receipt.
Make half of each receipt.
Teacher have pea and bean soup partially cooked.
Have potatoes boiled for potato soup, milk and seasoning boiling ; but do not put together until the last thing, as potato soup should not stand, even if kept hot
Have girls season pea and bean soup.
Have tomatoes put on to boil. While these are cooking have girls prepare thickening.
The girls that are not busy cooking copy receipts.
When all the soups are cooked, have class taste.
Review Questions.
LETTER ON SOUP.
Our lesson is to be soups.
French, Germans, and Americans, rich and poor, have some kind of soup every day.
Some people depend upon it for an entire meal, and some only for a first course of a dinner.
Soups are made with stock. Ps. puree, which is merely thick soup, is generally made of vegetables, and clear soups must be made of uncooked meat.
Stock is only the water in which meat has been boiled. It should be made the day before it is to be used, and the cake of fat which will rise on the top taken off before it is heated over.
If you leave the fat on until it is heated, the stock will keep better.
Never cook vegetables in with the stock that is not to be used immediately, as the juices from the vegetables will cause it to ferment.
Excellent stock can be made from the scraps and bones, cooked or uncooked, that are left from roasts and beefsteaks, and this is the only way of gaining the last bit of nourishment in them.
Whether the meat is cooked or uncooked, it should all be cut in small pieces, and the bones broken.
There is a great deal of gelatine in meat and bones (the same that we buy to make jelly), that thickens and strengthens the soup stock.
But clear gelatine is not nourishing, and boiling the stock hard takes away its nourishing properties, and causes the albumen to harden and rise with the scum.
Records on this page
Stock