Almost anything may be served in patty shells, from mince meat to creamed vegetables, or any other creamed dishes. A spoonful of jam or some rich preserves, topped off with whipped cream; or cut-up peaches and cream; or berries at a company breakfast; or a mixture of pickled fish and potatoes; or macaroni and cheese or tomato; or lemon or any other pie-filling; or pre- served fruit in gelatine. You are free to exercise the utmost originality in filling patty shells, to be served either warm or cold. MEMORANDA 78 THE HOUSEWIFE’S AID MEMORANDA ne THE HOUSEWIFE’S AID MEMORANDA 79 THE HOUSEWIFE’S AID MEMORANDA THE HOUSEWIFE’S AID 81 What to Serve for Breakfast, Luncheon and Dinner Fruit may be served at every breakfast, but do not serve acid fruits, like oranges and grapes, when a cereal is served. Serve plain foods, simply cooked. Serve home-cooked, coarse cereals with eggs. Serve baked potatoes with creamed fish. Serve creamed potatoes with smoked fish and lamb chops. Serve nuts and dates, or figs, with cereal, in place of meat. Do not serve elaborate made dishes for breakfast. Use left-overs for luncheon. Serve a soup with waffles or griddle cakes. It will be an inno- vation in some families, for’ the waffles are even better than at breakfast. Or serve a made meat dish, a salad, and a dessert. Serve mayonnaise with egg, meat, fish, or shell fish salads. Also with the more delicate vegetable salads, as tomato, aspara- gus or celery. Serve a boiled salad dressing with vegetable salads. Serve French dressing with all green salads. Serve plain lemon with all fat fish, as salmon, herring, mack- erel—or a green salad with French dressing. Serve a rich butter sauce or Hollandaise with the white fish, like halibut, haddock and smelts. Tomatoes may be served with fish in place of lemon. For a dinner serve a clear soup, meat, potatoes, or a starchy vegetable, like rice or hominy, a green vegetable and dessert. Or meat, potatoes, or a substitute, a salad and dessert. Or a cream soup, a2 made dish of meat and potatoes, and dessert. With roast meat, serve potatoes mashed, or roasted in the pan with the meat. With fricasseed meats, serve baked potatoes.—American Cookery. Amount Required for Serving Fifty Plates Six chickens for salad. Eight bunches celery for salad. Three heads lettuce for serving salad. Three loaves bread for sandwiches. Three pounds crackers. Three pints olives. One and one-half pounds Mocha or Java coffee. One quart cream for coffee. Two and one-half gallons ice cream (not in bricks) Three cakes. Two pounds shelled almonds, salted. Two pounds mints.— (Copied from Twin-City House-Wife). 82 THE HOUSEWIFH’S AID Table of Measures AU SATLSPOOTLEWIS (yo tare re aha eae clteuetiaicnebate Wee equal 1 teaspoonful AM LOARDOOTLIU LS Onis ore LAU iR Lenn atta Wis ana te Mad equal 1 tablespoonful Zi LOASDOOTAINIS | cin he aaNetet crea ita tle Malet ist equal 1 dessertspoonful 2 \CESSErtsPOONL ls feito wire seoedere rel cts isienieuen aia equal 1 tablespoonful Sita PlEspOON tule OL LIGUIG Mera nereialen ace mtneeMa tients Maid ts Us Le equal 1 gill 6\tablespoontuls (of ‘dry material ita cians equal 1 gill BTEC LLESY oh tal outa eta ie ea peirat a Tiesiatne rie ee Atle one deer baa vite ea te nena ds Teele equal 1 cupful SEUDEUIS ON AILS Gea abe n ete fale Gein tee el ace ven ent ie etia ee equal 1 pint 4 (CUPLUIS OL IGE aed aie ara ee tainly ore Gne ale Sita Nene Peake men equal 1 quart ACU DTUISVOL TOUT Mal Eads OU Pe Te avelte te, tele ie nett eee Mel iolet a tlemtetnettionty equal 1 quart FZ CUPLUIS OL SOLIG UTES R ele iohateno aueneeye tite Cela rel othe equal 1 pound 2 CUDITIB VOL granulated Susans onl. eiele vais ee hsrelel aie equal 1 pound 246 \cuptuls of powdered Sugars 245.

AI-modernized reading of the original text

Almost anything may be served in patty shells, from mince meat to creamed vegetables, or any other creamed dishes. A spoonful of jam or some rich preserves, topped off with whipped cream; or cut-up peaches and cream; or berries at a company breakfast; or a mixture of pickled fish and potatoes; or macaroni and cheese or tomato; or lemon or any other pie-filling; or preserved fruit in gelatine. You are free to exercise the utmost originality in filling patty shells, to be served either warm or cold. [illustration: divider] What to Serve for Breakfast, Luncheon and Dinner Fruit may be served at every breakfast, but do not serve acid fruits, like oranges and grapes, when a cereal is served. Serve plain foods, simply cooked. Serve home-cooked, coarse cereals with eggs. Serve baked potatoes with creamed fish. Serve creamed potatoes with smoked fish and lamb chops. Serve nuts and dates, or figs, with cereal, in place of meat. Do not serve elaborate made dishes for breakfast. Use left-overs for luncheon. Serve a soup with waffles or griddle cakes. It will be an innovation in some families, for’ the waffles are even better than at breakfast. Or serve a made meat dish, a salad, and a dessert. Serve mayonnaise with egg, meat, fish, or shell fish salads. Also with the more delicate vegetable salads, as tomato, asparagus or celery. Serve a boiled salad dressing with vegetable salads. Serve French dressing with all green salads. Serve plain lemon with all fat fish, as salmon, herring, mackerel—or a green salad with French dressing. Serve a rich butter sauce or Hollandaise with the white fish, like halibut, haddock and smelts. Tomatoes may be served with fish in place of lemon. For a dinner serve a clear soup, meat, potatoes, or a starchy vegetable, like rice or hominy, a green vegetable and dessert. Or meat, potatoes, or a substitute, a salad and dessert. Or a cream soup, a made dish of meat and potatoes, and dessert. With roast meat, serve potatoes mashed, or roasted in the pan with the meat. With fricasseed meats, serve baked potatoes.—American Cookery. Amount Required for Serving Fifty Plates Six chickens for salad. Eight bunches celery for salad. Three heads lettuce for serving salad. Three loaves bread for sandwiches. Three pounds crackers. Three pints olives. One and one-half pounds Mocha or Java coffee. One quart cream for coffee. Two and one-half gallons ice cream (not in bricks) Three cakes. Two pounds shelled almonds, salted. Two pounds mints.— (Copied from Twin-City House-Wife). Table of Measures AU SATLSPOOTLEWIS (yo tare re aha eae clteuetiaicnebate Wee equal 1 teaspoonful AM LOARDOOTLIU LS Onis ore LAU iR Lenn atta Wis ana te Mad equal 1 tablespoonful Zi LOASDOOTAINIS | cin he aaNetet crea ita tle Malet ist equal 1 dessertspoonful 2 \CESSErtsPOONL ls feito wire seoedere rel cts isienieuen aia equal 1 tablespoonful Sita PlEspOON tule OL LIGUIG Mera nereialen ace mtneeMa tients Maid ts Us Le equal 1 gill 6\tablespoontuls (of ‘dry material ita cians equal 1 gill BTEC LLESY oh tal outa eta ie ea peirat a Tiesiatne rie ee Atle one deer baa vite ea te nena ds Teele equal 1 cupful SEUDEUIS ON AILS Gea abe n ete fale Gein tee el ace ven ent ie etia ee equal 1 pint 4 (CUPLUIS OL IGE aed aie ara ee tainly ore Gne ale Sita Nene Peake men equal 1 quart ACU DTUISVOL TOUT Mal Eads OU Pe Te avelte te, tele ie nett eee Mel iolet a tlemtetnettionty equal 1 quart FZ CUPLUIS OL SOLIG UTES R ele iohateno aueneeye tite Cela rel othe equal 1 pound 2 CUDITIB VOL granulated Susans onl. eiele vais ee hsrelel aie equal 1 pound 246 \cuptuls of powdered Sugars 245.

The housewife's aid