The juice for the fruit punch, the sweetbread croquettes,
timbale cases, rolls, cucumber jelly salad, grisini, bride's
cake and the cream patties should all have been prepared
the preceding day. The wedding cake should have been
made some weeks previously, as the flavor is greatly im-
proved by standing. Some make these cakes months and
even years beforehand.
Immediately after the early breakfast for the family cut
the potato balls and cover with cold water. Also wash
the parsley and lettuce which will be used, open the olives,
rinse, and pour into the serving dishes, or arrange on the
bread and butter plates 2 to each. Now prepare the pine-
apple parfait and pack in ice and salt. Now shell the peas
and let stand in cold water until ready to cook them. Mince
the parsley for the potato balls. One h before serving
time put the peas on to cook, then cook the potato balls.
While these are cooking prepare the halibut turbans and
put into the oven, then fry the sweetbread cronuettes and
set in a warm place until needed. IVTake the Hollandaise
Sauce and to m before removinsr the fish from the oven
reheat the rolls and the grisini. Arrange the timbale cases
on plates ready for the peas, also put out the cucumber
jelly salad, finish the fruit punch, putting a large piece of
356 LESSONS IN COOKING
ice in it so that it will be thoroughly cold, cat the cakes,
and put the patties in serving dishes. Drain the potato
balls, season and cover with the minced parsley. Drain
the peas and add the seasoning, and keep warm until needed.
The breakfast would, naturally, be served in course?.
The first course is the fruit punch ; the second course, hali-
but turbans, potato balls and olives ; the third, sweetbread
croquettes, peas in timbale cases and hot rolls ; fourth,
moulded cucumber jelly salad, grisini; fifth, pineapple par-
fait, cake and patties.
JUNE MENUS— COST AND FOOD VALUES— FOUR
PERSONS
Summary — Cost Food Units
Monday— Total $1.18 10,443
Tuesday— Total 1.343 12,792
Wednesday— Total 1.328 10,754
Thursday — Total 1.245 10,735
Friday— Total 1.327 10,259
Saturday— Total 1.386 12,137
Sunday— Total 1.352 13,604
Total for Week (4) $9,161 80,724
Total for Week (1) 2.29 20,181
Average per Day per Person.. .327 2,883
REDUCING THE COST OF THE JUNE MENUS
In the endeavor to lessen the cost of the meals served in June the local
prices must have chief consideration. The prices used in the above
calculations are current prices in a small city of Illinois. The prices of
meat in large cities and in fashionable neighborhoods will generally be
higher than those used in the calculations. On investigation it will be
found that prices vary as much as 25 per cent in different localities of
the same city. In dealing with shops in which low prices rule, it is
usually necessary to make personal selection in order to obtain satisfactory
quality.
Page 198
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
The juice for the fruit punch, the sweetbread croquettes, timbale cases, rolls, cucumber jelly salad, grisini, bride's cake and the cream patties should all have been prepared the preceding day. The wedding cake should have been made some weeks previously, as the flavor is greatly improved by standing. Some make these cakes months and even years beforehand.
Immediately after the early breakfast for the family cut the potato balls and cover with cold water. Also wash the parsley and lettuce which will be used, open the olives, rinse, and pour into the serving dishes, or arrange on the bread and butter plates 2 to each. Now prepare the pineapple parfait and pack in ice and salt. Now shell the peas and let stand in cold water until ready to cook them. Mince the parsley for the potato balls. One h before serving time put the peas on to cook, then cook the potato balls. While these are cooking prepare the halibut turbans and put into the oven, then fry the sweetbread croquettes and set in a warm place until needed. IVTake the Hollandaise Sauce and 10 m before removing the fish from the oven reheat the rolls and the grisini. Arrange the timbale cases on plates ready for the peas, also put out the cucumber jelly salad, finish the fruit punch, putting a large piece of
ice in it so that it will be thoroughly cold, cut the cakes, and put the patties in serving dishes. Drain the potato balls, season and cover with the minced parsley. Drain the peas and add the seasoning, and keep warm until needed. The breakfast would, naturally, be served in course?. The first course is the fruit punch ; the second course, halibut turbans, potato balls and olives ; the third, sweetbread croquettes, peas in timbale cases and hot rolls ; fourth, moulded cucumber jelly salad, grisini; fifth, pineapple parfait, cake and patties.
JUNE MENUS— COST AND FOOD VALUES— FOUR PERSONS Summary — Cost Food Units
Monday— Total $1.18 10,443
Tuesday— Total 1.343 12,792
Wednesday— Total 1.328 10,754
Thursday — Total 1.245 10,735
Friday— Total 1.327 10,259
Saturday— Total 1.386 12,137
Sunday— Total 1.352 13,604
Total for Week (4) $9,161 80,724
Total for Week (1) 2.29 20,181
Average per Day per Person.. .327 2,883
REDUCING THE COST OF THE JUNE MENUS
In the endeavor to lessen the cost of the meals served in June the local prices must have chief consideration. The prices used in the above calculations are current prices in a small city of Illinois. The prices of meat in large cities and in fashionable neighborhoods will generally be higher than those used in the calculations. On investigation it will be found that prices vary as much as 25 per cent in different localities of the same city. In dealing with shops in which low prices rule, it is usually necessary to make personal selection in order to obtain satisfactory quality.