Process III: Saute the nuts in 2 T butter until golden
brown. Sprinkle with salt and turn out onto brown paper
to dry.
French Dressing
One-half t salt, }i t mustard, }i t pepper, dash cayenne,
6 T olive oil, 6 T lemon juice or vinegar✪ French Dressing. Add the lemon
juice or vinegar very slowly to the oil and seasoning, mixed
together. Have all material and dishes very cold.
Preparing the Luncheon
Make the timbale cases the first thing in the morning.
Have the sweetbreads cooking while the timbales are being
made. Soak the gelatine in cold water. Cut and dice the
cucumbers and cover with boiling salted water ; let stand i
m; drain, and cover with salt ice water. Let stand until
ready for use. Dissolve the gelatine and finish the salad.
Blanch and salt the almonds.
Prepare the cake crumbs, fruit and nuts for the dessert.
If dry cake is not on hand vanilla wafers or macaroons
may be used. Dry thoroughly and roll.
Make the salad dressing. Prepare the lettuce, wrap in
a damp cloth and keep in a cool place. Whip the cream
for the dessert and prepare the table. Wash the oysters,
measure the ingredients for the cream sauce. Make the
sandwiches, put in a bowl and cover with a damp cloth.
Measure the cofifee, letting it stand in cold water. Sweeten
the cream, add the fruit, and let stand in a cool place.
When everything is ready, 10 m before time for serving
prepare the oysters and heat the coffee.
JANUARY MENUS— COST AND FOOD VALUE— FOUR PERSONS.
Supplies — Cost
6 lbs. Flour $0.18
% lb. Cornmeal 0:^72
4 lbs. Bread 20
1 lb. Brown Bread 10
1 lb. Crackers 12
% pkg. Oatmeal 02 Va
% pkg. Pettijohn 01%
% pkg. Cream of Wheat. . .02
% pkg. Grape-Nuts 0£i^
% pkg. Farina 02
Va lb. Rice . .04
Ys lb. Pearl Barley 01
% lb. Spaghetti 02
5 lbs. Sugar 30
1 pt. Syrup 06
Va pt. Currant Jelly 12
% pt. Green Grape Jelly.. .15
% pt. Plum Preserves... .15
2 Calves' Hearts 20
1 lb. Lamb Chops 16
1 lb. Ham 15
1 can Salmon 18
4 Quails 80
4 lbs Corned Beef 40
4 lbs. Veal Roast 60
2 lbs. Pork Chops 36
3 lbs. Chicken 51
1 qt. Oysters 40
3% doz. Eggs 1.10
6 qts. Milk 48
1 qt. Cream 40
Va lb. Cheese 10
3 lbs. Butter 96
% pt. Olive Oil 49
1 pk. Potatoes 40
2 cans Tomatoes 20
i/a pk. Parsnips 16
1 qt. Onions 08
1 Cabbage 04%
4 Turnips 05
1 can Spinach 15
1 bunch Celery 10
Head of Lettuce 10
1 can Pears 15
% pk. Apples 20
% doz. Bananas 09
1 Lemon 02%
3 Oranges 09
1 can Cherries 20
% can Peaches 14
% can Pineapple 08
% pt. Cranberries 04
% lb. Raisins 08
Va lb. Dates 05
% lb. Figs 05
% lb. Nutmeats 12
% pkg. Gelatine 05
2 oz. Chocolate 05
% oz. Cocoa 02
% lb. Coffee 22'
1 oz. Tea 04
Total
9,840
1,086
4,820
1,147
1,600
852
426
354
213
354
816
62
400
9,300
2,000
1,000
1,000
1,000
1,600
800
1,600
1,072
800
4,440
1,920
1,600
1,200
1,250
3,490
3,900
1,820
1,028
10,815
3,169
2,247
420
1,600
400
217
100
300
50
100
400
880
450
36
255
400
200
100
100
600
725
300
484
100
300
72
-FOOD UNITS-
Pkotein
1,180
98
626
181
, 144
154
77
53
38
53
72
6
60
752
192
304
320
632
2,398
806
288
948
123
1,118
741
91
258
54
*247
88
160
48
43
13
45
12
25
12
26
21
3
15
20
8
4
3
18
14
15
96
19
24
12
Fat
294
119
290
38
320
60
30
18
15
18
Page 100 · 1 recipe record on this page
Presented as published in 1912. 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
Process III: Saute the nuts in 2 T butter until golden brown. Sprinkle with salt and turn out onto brown paper to dry.
French Dressing
One-half t salt, }i t mustard, }i t pepper, dash cayenne, 6 T olive oil, 6 T lemon juice or vinegar. Add the lemon juice or vinegar very slowly to the oil and seasoning, mixed together. Have all material and dishes very cold.
Preparing the Luncheon
Make the timbale cases the first thing in the morning. Have the sweetbreads cooking while the timbales are being made. Soak the gelatine in cold water. Cut and dice the cucumbers and cover with boiling salted water ; let stand i m; drain, and cover with salt ice water. Let stand until ready for use. Dissolve the gelatine and finish the salad. Blanch and salt the almonds.
Prepare the cake crumbs, fruit and nuts for the dessert. If dry cake is not on hand vanilla wafers or macaroons may be used. Dry thoroughly and roll.
Make the salad dressing. Prepare the lettuce, wrap in a damp cloth and keep in a cool place. Whip the cream for the dessert and prepare the table. Wash the oysters, measure the ingredients for the cream sauce. Make the sandwiches, put in a bowl and cover with a damp cloth.
Measure the cofifee, letting it stand in cold water. Sweeten the cream, add the fruit, and let stand in a cool place.
When everything is ready, 10 m before time for serving prepare the oysters and heat the coffee.
JANUARY MENUS— COST AND FOOD VALUE— FOUR PERSONS.
Supplies — Cost
6 lbs. Flour $0.18
% lb. Cornmeal 0:^72
4 lbs. Bread 20
1 lb. Brown Bread 10
1 lb. Crackers 12
% pkg. Oatmeal 02 Va
% pkg. Pettijohn 01%
% pkg. Cream of Wheat. . .02
% pkg. Grape-Nuts 0£i^
% pkg. Farina 02
Va lb. Rice . .04
Ys lb. Pearl Barley 01
% lb. Spaghetti 02
5 lbs. Sugar 30
1 pt. Syrup 06
Va pt. Currant Jelly 12
% pt. Green Grape Jelly.. .15 % pt. Plum Preserves... .15
2 Calves' Hearts 20
1 lb. Lamb Chops 16
1 lb. Ham 15
1 can Salmon 18
4 Quails 80
4 lbs Corned Beef 40
4 lbs. Veal Roast 60
2 lbs. Pork Chops 36
3 lbs. Chicken 51
1 qt. Oysters 40
3% doz. Eggs 1.10
6 qts. Milk 48
1 qt. Cream 40
Va lb. Cheese 10
3 lbs. Butter 96
% pt. Olive Oil 49
1 pk. Potatoes 40
2 cans Tomatoes 20
i/a pk. Parsnips 16
1 qt. Onions 08
1 Cabbage 04%
4 Turnips 05
1 can Spinach 15
1 bunch Celery 10
Head of Lettuce 10
1 can Pears 15
% pk. Apples 20
% doz. Bananas 09
1 Lemon 02%
3 Oranges 09
1 can Cherries 20
% can Peaches 14
% can Pineapple 08
% pt. Cranberries 04
% lb. Raisins 08
Va lb. Dates 05
% lb. Figs 05
% lb. Nutmeats 12
% pkg. Gelatine 05
2 oz. Chocolate 05
% oz. Cocoa 02
% lb. Coffee 22
1 oz. Tea 04
Total
9,840
1,086
4,820
1,147
1,600
9,300
2,000
1,000
1,000
1,000
1,600
1,600
1,072
4,440
1,920
1,600
1,200
1,250
3,490
3,900
1,820
1,028
10,815
3,169
2,247
1,600
Pkotein
1,180
, 144
2,398
1,118
*247
Fat
Records on this page
French Dressing