7 We add the butter and flour, with the salt, to the milk, when the
milk is heated near boiling.
8 We stir the milk until about as thick as cream.
9 We place the toast in a warm dish, dipping the hot cream over
each slice.
Now it is finished.
WELSH RARE-BIT.
1 We measure the milk, and put it over to heat.
2 We cut the bread in even slices.
3 We grate the cheese.
4 We beat the ^g%, yolk and white together.
. 5 We wet the flour with a little milk.
6 We toast the bread,
7 We pour the wet flour into the hot milk, and stir until it is
cooked.
8 We pound the crust of the bread toast, and place it in a warm
dish.
9 We add the beaten ^^<g and cheese (grated) into the thickened
milk.
28 LESSOiV FIRST.
lo When the cheese is melted, dip the dressing over each sUce of
toast.
Now it is finished.
QUEEN TOAST.
1 We cut our bread in moderately thick slices,
2 W^e beat our Qgg with a teaspoon of sugar.
3 We mix the milk and ^gg together.
4 We put our butter and lard in frying-pan to heat.
5 We mix two table-spoons of sugar with a salt-spoon of cinnamon.
6 We dip our slices of bread✪ Milk Toast in the milk and Qgg.
7 We fry in hot butter on both sides until a light brown.
8 We place the slices in a pile on a hot dish, sprinkling sugar and
cinnamon between the slices.
Now it is finished.
WATER TOAST.
1 We cut the bread as for other toast.
2 We put over the spider half full of boiling water, with salt, and
a little butter.
3 We butter our toasted bread.
4 We dip our buttered toast into the hot salted water.
5 We make a nice pile on a warm plate, and place in the oven.
Now it is finished.
TOAST CRUMBS.
1 We cut the stale bread in moderately thick slices.
2 We spread the slices with butter.
3 We cut each slice into dice.
4 We place in a dripping-pan high in the oven.
5 We watch, and shake, to turn them.
When a light brown they are finished.
LESSON FIRST.
DIAGRAM OF TABLES.
29
teacher's table.
Flour, Salt, etc.
Dishes.
o
Frying-pan,
Grater, Bowl,
Fork, Cup, and Spoon,
Plate of Bread.
O Table-spoon,
Toasting-fork,
I Eggs and Cheese,
Plate of Butter.
Toasting-fork,
O Table-spoon,
Frying-pan.
o
Pint Measure,
Teacup, Spoon,
Plate of Bread.
O
o
Saucepan and Fork,
Skimmer,
Plate of Bread,
Toasting-fork.
Plate of Butter.
Plate of Bread,
Two Baking-pans.
Bowl, Egg-beater,
Eggs, Frying-pan.
O
C
o
o
o
stove .
Kettle.
LESS0N SEG0NB.
■ N.
'IF
" NOTHING BUT POTATOES,"
SECOND COOKING LESSON.
BILL OF FARE.
MASHED POTATOES.
STEWED POTATOES.
FRIED POTATOES.
STUFFED POTATOES.
RICED POTATOES.
Utensils Required.
12 Table-boards.
1
Porcelain - lined Kettle and
12 Small Pans.
Cover.
12 Paring-knives.
3 Towels or Napkins.
I Dripping-pan.
I Quart Bowl.
6 Forks.
I
3
I
6
I
Colander.
Vegetable-dishes.
Board to stand hot Kettles on.
Table-spoons.
Tin Pitcher.
1 8 Teaspoons.
1 Frying-pan and Cover.
I Coarse Towel.
2
6
I
Water-pails.
Knives.
Small Tin Saucepan.
I Skimmer.
2
Teacups.
I Tin Saucepan and Cover.
Bell.
MATERIAL REQUIRED EXPENSE.
2 2 Medium-sized Potatoes $o 12
I Pint of Milk 04
i^ Lb. of Butter 13
14; Lb. of Lard 04
Salt 01
Pepper 01
Flour 01
$0 36
®RDER OF iXERCISE.
MARCH.
CHORD BE SEATED,
Song — '' All we little Girls.''
Lecture.
A few Questions.
Read Bill of Fare.
Page 7 · 4 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
7 We add the butter and flour, with the salt, to the milk, when the milk is heated near boiling.
8 We stir the milk until about as thick as cream.
9 We place the toast in a warm dish, dipping the hot cream over each slice.
Now it is finished.
WELSH RARE-BIT.
1 We measure the milk, and put it over to heat.
2 We cut the bread in even slices.
3 We grate the cheese.
4 We beat the egg, yolk and white together. . 5 We wet the flour with a little milk.
6 We toast the bread,
7 We pour the wet flour into the hot milk, and stir until it is cooked.
8 We pound the crust of the bread toast, and place it in a warm dish.
9 We add the beaten egg and cheese (grated) into the thickened milk.
28 LESSOiV FIRST.
lo When the cheese is melted, dip the dressing over each sUce of toast.
Now it is finished.
QUEEN TOAST.
1 We cut our bread in moderately thick slices,
2 We beat our egg with a teaspoon of sugar.
3 We mix the milk and ^gg together.
4 We put our butter and lard in frying-pan to heat.
5 We mix two table-spoons of sugar with a salt-spoon of cinnamon.
6 We dip our slices of bread in the milk and egg.
7 We fry in hot butter on both sides until a light brown.
8 We place the slices in a pile on a hot dish, sprinkling sugar and cinnamon between the slices.
Now it is finished.
WATER TOAST.
1 We cut the bread as for other toast.
2 We put over the spider half full of boiling water, with salt, and a little butter.
3 We butter our toasted bread.
4 We dip our buttered toast into the hot salted water.
5 We make a nice pile on a warm plate, and place in the oven. Now it is finished.
TOAST CRUMBS.
1 We cut the stale bread in moderately thick slices.
2 We spread the slices with butter.
3 We cut each slice into dice.
4 We place in a dripping-pan high in the oven.
5 We watch, and shake, to turn them. When a light brown they are finished.
LESSON FIRST.
teacher's table.
Flour, Salt, etc.
Dishes.
o
Frying-pan,
Grater, Bowl,
Fork, Cup, and Spoon,
Plate of Bread.
O Table-spoon,
Toasting-fork,
I Eggs and Cheese,
Plate of Butter.
Toasting-fork, O Table-spoon, Frying-pan.
o
Pint Measure, Teacup, Spoon, Plate of Bread.
O
o
Saucepan and Fork, Skimmer, Plate of Bread, Toasting-fork.
Plate of Butter.
Plate of Bread, Two Baking-pans.
Bowl, Egg-beater, Eggs, Frying-pan.
O
o
o
o
stove .
Kettle.
LESS0N SEG0NB.
■ N.
'IF
" NOTHING BUT POTATOES,"
SECOND COOKING LESSON.
MASHED POTATOES. STEWED POTATOES.
FRIED POTATOES. STUFFED POTATOES.
RICED POTATOES.
Utensils Required.
12 Table-boards.
Porcelain - lined Kettle and
12 Small Pans.
Cover.
12 Paring-knives. 3 Towels or Napkins. I Dripping-pan. I Quart Bowl. 6 Forks.
Colander.
Vegetable-dishes.
Board to stand hot Kettles on.
Table-spoons.
Tin Pitcher.
1 8 Teaspoons. 1 Frying-pan and Cover. I Coarse Towel.
Water-pails.
Knives.
Small Tin Saucepan.
I Skimmer.
Teacups.
I Tin Saucepan and Cover.
Bell.
2 2 Medium-sized Potatoes $o 12
I Pint of Milk 04
i^ Lb. of Butter 13
14; Lb. of Lard 04
Salt 01
Pepper 01
Flour 01
$0 36
®RDER OF iXERCISE.
Song — '' All we little Girls.''
Lecture.
A few Questions.
Read Bill of Fare.
Records on this page
Milk ToastWater ToastWelsh Rare-BitQueen Toast