FoodNet

Lillian Massey school recipes

1913

Page 54 · 6 recipe records on this page

Presented as published in 1913. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
PAGE Hollandaise ss ..% .6/22. Ya 38 Florseradishuigié.. A2Gn een 38 Mintel, Raee Sats... Geese 38 Mish roomier ae. SO 39 Oyster 39 Tartare: «tan teal cn eee 38 Tomato> “CORI. Rees 38 SCONES A. -45.ER-. wm ow antl en pee 8 Scones CE TU. us wie Boe 8 Shepherd’s Pie e¢ vias. <4. COG. 29 SoupoSticke 45. GSH. MOA i Soups, Meat Stock: Clare. Car AERA. te win. Poet 22 Consonime® -:eaees eee * 22 Greole dccewek RaVEROORE. 28 23 MocKEaWiclicr =2. oe eee 20 Mulligatawny 23 'DPOVCICATs + wa wha asc tdldoeme ee 22 Soups, without Meat: ALOE ees cles SOR 76 Carrot’ wei Ve ers cl IR: 20 GCheese eR wea ces es ew Hee. 20 Oe LES ape erm er) a) 21 Cream of Celery-:... 72.908; a1 Cream of Lettuce ......... 76 Cream-of Tomato ......... 20 Generale Rules (sa... . ia 88 20 reenePed. : sasa. +. RSOp. Zl POtatO Ree. * <0 CERISE 20 Prune eee ou a be Be 22 String -Béan: 627487708 21 TOMAtG. 5 Tek oH. ees, vail Vegetables) ec .o: RA 21 Sour Milk Griddle Cakes ...... 10 SP1eCed #PGAYsS: <i. vee hans. Sp eeeee 14 Spiced'Grapes «cnn. . CIR 15 Spinaeht sus. *seeeet se, SRS 19 Sauash.-baked «2484.17 19 Standard White Sauce ........ 37 84 Steamed Brown Bread Strawberry Shortcake Swedish Timbales Sweet Potatoes, Glazed Sweetbread Cream Sweetbread Patties............ Sweetbreads, broiled Sweetbreads, creamed ee sé eye « 6 © Mand 016, ee.6 CY OA8 ie fede. foul eee eer ee ee eee eee eee erereos O10 ee ente @ we Tea Tea Biscuit Toast Toast, Cream. TOaSt, cP Trench yo). avec hoes Toast, Vermicelli Toast Water Toasted Crackers and Cheese .. Tomato Ketchup Tomatoes, canned Tomatoes, devilled Tomatoes, stewed Tomatoes, stuffed Tongue, boiled Tongue, Moulded in Aspic .. Turkish Delight CSC OF EG EOE Bw eee oe Fe Cie tenes © 0 0 eo 8 e Cre Cie a ere tee tarene 66 © oe of ahs set ete Ce ene 6 See ‘ee teh es (©. (9 ee ee ele se ee wee eee eee ee ee ee eee ee ewe (6, ©: (9 (eN6 tee <e 0 06 ee oe eee ew ee ewe elemento eyo) ee oil's ie) te cece 60 6 0 ee @ 610 ore er eee wee ee © oe p01 Je © O46 .0 O86 leney 6 e'-6 Veal Cutlets Vegetable Sauce Vegetables, General Rules Vermicelli Toast Wishes) a co ae te ae 6 0 6 6 © © 00 ww 6 Oe. 6 he we) «Ke Yeast, Homemade Yorkshire Pudding ete: Wsebe © ese. 0 ‘e (0 ‘oe: @ oho 6. 0 16.8 © ¢ cle Zweibach Cm eH SC Oe w FH Ue He 8 8 ee be 6 - The following recipes are in individual amounts, and are especially designed for the use of students and teachers of Household Science in . Canada. All measurements are made level. One cup equals one-half nint. Abbreviations used:— C:—Cilp, tbsp.—Tablespoon. tsp.—Teaspoon. INDIVIDUAL RECIPES BEVERAGES Sse FILTERED COFFEE. 2 tsp. finely ground coffee. + c. boiling water. Put a piece of cotton (not cheese cloth) in a strainer, moisten with boiling water. Place strainer over a cup which has been set in hot water; put in coffee, and slowly pour boiling water through. BOILED COFFEE. 1 tbsp. coarsely ground coffee. + tsp. white of egg. 1 tbsp. cold water. Small piece of egg shell. 3c. boiling water. Mix egg, shell, one-half cold water and coffee; stir together. Add boiling water, and boil 3 minutes. Remove to back of range, add remain- ing cold water; pour out a small quantity of coffee and return it to the pot. Let it stand 2 minutes to settle. CEREAL COFFEE. 1 tbsp. cereal coffee. 1 tbsp. cold water. + c. boiling water. Mix coffee and cold water, add boiling water and boil very gently 15 minutes. Settle 2 minutes and serve very hot with hot milk. COCOA. 2 tsp. cocoa. 1-6 c. water. 4 tsp. sugar. 1-6 c. milk. Mix cocoa, sugar and water; boil 5 minutes or until it thickens. Add scalded milk, or add milk cold and heat over hot water. Beat until thick froth forms. Serve very hot. CHOCOLATE. % OZ. unsweetened chocolate. + ec. boiling water. 3 tsp. sugar. 4c. milk. Tea Biscuit