Dress, clean, truss (Helpful Suggestions, p. loi. Part HI), and lard the breast and legs of the quails. Rub with salt and melted butter and dredge with flour. Lay on rack in small baking pan, surrounded with strips of fat pork✪ Roast Quail, bake 25 or 30 m in a medium hot oven, basting every 10 m. Arrange on a platter, removing strings and skewers, garn- ish with Potato Cubes sprinkled with chopped parsley. Brown Gravy To the fat in the pan of which there should be 2 T add 3 T browned flour. Mix well and add i c milk or water. Season with salt and pepper. JANUARY MENUS 165 Potato Cubes Boil potatoes, cut into i inch cubes, dip in egg diluted with half milk, roll in coarse breadcrumbs and brown in the oven. Peach Sponge Cake Make a sponge cake according to directions given in L. 54, p. 87, for Washington Pie using half the recipe. Bake in 2 layers, spread one layer with chopped preserved peaches, lay the other layer on the top, cover with whipped cream, and lay peaches cut lengthwise into eighths on top. Browned Parsnips In 2 T butter, brown 4 parsnips, halved and parboiled. Preparing the Meal One hour before serving put the parsnips and potatoes on to boil. Have the quails dressed and trussed ready for the oven. Make the sponge cake for the dessert, then 30 m before dinner time put the quails into the oven. Drain potatoes, cut into cubes, and prepare with egg and crumbs. Then if the sponge cake is done put together with the peaches and cream. Drain, halve the parsnips, and put with the potatoes into the oven to brown. Remove the quails to a hot platter and make the gravy. Serve the dinner. BREAKFAST Thursday Lesson 96 CREAM OF WHEAT WITH SLICED BANANAS BREAD CRUMB GRIDDLE CAKES MAPLEINE SYRUP COFFEE Bread Crumb Griddle Cakes Add i>4 c scalded milk and 2 T butter to ij^ c stale bread crumbs. Soak until the crumbs are soft. Add 2 eggs, well beaten, then ^ c flour, ^ t salt, and 4 t baking- powder sifted together. Bake on a hot gi-iddle. Mapleine Syrup Boil together 2 c sugar, 2/3 c water and i t "Mapleine" until a moderately thick syrup is formed. Remove from the fire and use as needed. Cream of Wheat Use ^i c cream of wheat and 4 c boiling water (p. 17), and pour half into moulds for frying the next morning. 166 LESSONS IN COOKING Preparing the Meal Reheat the cereal, put the bread crumbs to soak and make the Mapleine syrup. Make the coffee, then the grid- dle cakes. Begin baking, then serve the cereal. LUNCHEON OR SUPPER Thursday Lesson 97 SCALLOPED QUAIL HASHED BROWNED POTATOES BREAD AND BUTTER SUGAR COOKIES TEA Scalloped Quail Remove all the meat from the bones of the quails left from dinner the preceding evening. Add an equal quan- tity of brovv^ned crumbs. Mix well, put into a baking dish, and pour over all as much well-seasoned Thin White Sauce (p. 38) as there is meat. Cover the top with buttered crumbs and bake until well heated throughout and the top browned. Hashed Browned Potatoes ✪ Bread Crumb Griddle Cakes

AI-modernized reading of the original text

Dress, clean, truss (Helpful Suggestions, p. loi. Part HI), and lard the breast and legs of the quails. Rub with salt and melted butter and dredge with flour. Lay on rack in small baking pan, surrounded with strips of fat pork, bake 25 or 30 minutes in a medium hot oven, basting every 10 minutes. Arrange on a platter, removing strings and skewers, garnish with Potato Cubes sprinkled with chopped parsley. Brown Gravy To the fat in the pan of which there should be 2 T add 3 T browned flour. Mix well and add i c milk or water. Season with salt and pepper. Potato Cubes Boil potatoes, cut into i inch cubes, dip in egg diluted with half milk, roll in coarse breadcrumbs and brown in the oven. Peach Sponge Cake Make a sponge cake according to directions given in L. 54, p. 87, for Washington Pie using half the recipe. Bake in 2 layers, spread one layer with chopped preserved peaches, lay the other layer on the top, cover with whipped cream, and lay peaches cut lengthwise into eighths on top. Browned Parsnips In 2 T butter, brown 4 parsnips, halved and parboiled. Preparing the Meal One hour before serving put the parsnips and potatoes on to boil. Have the quails dressed and trussed ready for the oven. Make the sponge cake for the dessert, then 30 m before dinner time put the quails into the oven. Drain potatoes, cut into cubes, and prepare with egg and crumbs. Then if the sponge cake is done put together with the peaches and cream. Drain, halve the parsnips, and put with the potatoes into the oven to brown. Remove the quails to a hot platter and make the gravy. Serve the dinner. Thursday Lesson 96 CREAM OF WHEAT WITH SLICED BANANAS BREAD CRUMB GRIDDLE CAKES MAPLEINE SYRUP Bread Crumb Griddle Cakes Add i>4 c scalded milk and 2 T butter to ij^ c stale bread crumbs. Soak until the crumbs are soft. Add 2 eggs, well beaten, then ^ c flour, ^ t salt, and 4 t bakingpowder sifted together. Bake on a hot griddle. Mapleine Syrup Boil together 2 c sugar, 2/3 c water and i t "Mapleine" until a moderately thick syrup is formed. Remove from the fire and use as needed. Cream of Wheat Use ^i c cream of wheat and 4 c boiling water (p. 17), and pour half into moulds for frying the next morning. Preparing the Meal Reheat the cereal, put the bread crumbs to soak and make the Mapleine syrup. Make the coffee, then the griddle cakes. Begin baking, then serve the cereal. Thursday Lesson 97 SCALLOPED QUAIL HASHED BROWNED POTATOES BREAD AND BUTTER SUGAR COOKIES TEA Scalloped Quail Remove all the meat from the bones of the quails left from dinner the preceding evening. Add an equal quantity of browned crumbs. Mix well, put into a baking dish, and pour over all as much well-seasoned Thin White Sauce (p. 38) as there is meat. Cover the top with buttered crumbs and bake until well heated throughout and the top browned. Hashed Browned Potatoes

Records on this page

Ham and Eggs a la BurgSpanish SouffleBrown GravyRoast QuailPotato CubesBrowned ParsnipsPeach Sponge CakeBread Crumb Griddle CakesMapleine SyrupScalloped QuailHashed Browned Potatoes

Lessons in cooking through preparation of meals