A laboratory manual of foods and cookery

i c. brown sugar i c. buttermilk i c. molasses i c. lard i tsp. salt i tsp. ginger 1 1 tsp. soda flour to make a soft dough Soft Gingerbread Ingredients : \ c. sugar i c. buttermilk 1 c. molasses i tsp. ginger j c. butter i tsp. cloves 2 tsp. soda i\ c. flour 2 eggs i tsp. cinnamon Method : Follow general rules for combining cake mixtures. Bake in a shallow pan 30 minutes in a moderate oven. Fried Cakes Ingredients : 1 c. sugar \ c. sour cream 2 eggs \ c. buttermilk i tsp. soda 2 tsp. baking powder i tsp. salt nutmeg flour to make a soft dough Doughnuts I Ingredients : 1 c. sugar i tbsp. butter 2 eggs i c. sour milk i tsp. soda nutmeg flour to make a soft dough Doughnuts II Ingredients : i c. sugar 3 tbsp. butter i c. thick sour milk i tsp. soda (beaten to a froth) | tsp. nutmeg flour to make a soft dough \ tsp. salt CHAPTER XVII THE American salad is a combination of meat, fish, poultry, fruit, or vegetables served on salad greens with a dressing. The oil of the dressing usually gives a high fuel value. If made with meat, fish, or poultry, the protein content may also be high ; if fruits and vegetables are used, the salad may be chiefly significant for the ash constituents which these furnish. 1. Salad greens are : lettuce chicory romaine endive escarole water cress 2. Foundation salads are : a. Meat chicken lamb b. Fish tuna c. Shellfish lobster shrimp d. Eggs white fish beet tops dandelions spinach celery cabbage chives veal sweetbread salmon crab scallops e. Vegetables potatoes beets peas asparagus radishes /. Fruits cherries lemon apples pears green peppers white grapes g. Miscellaneous figs nuts Salad dressings are : French boiled cauliflower bananas cheese mixtures carrots onions beans cucumbers celery oranges grapefruit peaches apricots green tomatoes pineapple dates gelatin mayonnaise cream NOTE : The above salad dressings have many variations as to color, taste, and consistency, but the foundation is one of the five given. 4. Variations in salad dressings a. French dressing l plus horseradish pimento chives beets, finely chopped parsley whipped cream hazelnuts Roquefort cheese chili sauce hard-cooked egg, minced green pepper celery, finely chopped pecans English walnuts 1 Described in the next chapter. fruit juice in place of vinegar water cress raspberry vinegar, or tarra- pepper grass gon, used in place of cider vinegar b. Mayonnaise dressing l beaten white of egg whipped cream fruit juice in place of vinegar chili sauce green pepper, chopped pimento minced (puree) olives chives raspberry vinegar tabasco sauce sardines reduced to a paste c. Boiled dressings any variations as for mayonnaise Salads : when served : 1. Formal meal green salad with French dressing or modification 2. Informal meal a. any salad, provided the same ingredients are not repeated in another part of the meal b. any dressing 3. Luncheon a. Formal green with French dressing fruit with French or mayonnaise dressing or modification chicken, if served in place of other meat in meal b. Informal