It is presupposed that a substantial meal is always provided for the family ; for this should be the case. Too many women are so unwise as to feel satisfied with a carelessly prepared meal when it is for themselves alone ; they ought to know that warm and nutritious food is as necessary for their health as for men's. 902 MISS PAKLOA'S KITCHEN COMPANION. But to return to the matter of emergencies. Imagine that there are friends at the door, and, by some mischance, plans have not been made for a meal to which the housekeeper would be willing to invite them. In half an hour a good and attractive repast may be spread, provided, however, that the pantry or storeroom contains articles for use on just such occasions. Here is a list of goods which it is well to keep on hand in quantities to be determined by the size of the family and the probability of receiving unexpected guests : Canned peas, mixed vegetables, com, tomatoes, tongue, chicken, salmon, shrimps, and fruit ; smoked salmon, smoked bacon, dried beef, preserves, olives, olive oil, beef extract, condensed milk (unless one be able to get fresh milk readily) ; fancy crackers and some kinds of cakes, — none are better than those which are rolled thin and baked crisp, if they be kept in a tin box and in a dry place ; eggs, onions, and potatoes ; rice, hominy, corn-meal, graham, corn- starch, macaroni, tea, coffee, and chocolate, cheese, raisins, and perhaps figs and nuts. Below are given bills of fare for luncheon and dinner for six per- sons. All the dishes for luncheon can be prepared by a housekeeper of average ability in about half an hour. The preparation of the dinners will, however, require twice as much time. LUNCHEON. Terrapin Chicken. Soiled Mice. French Peas. Macedoine Salad. Toatted Crackers. Canned Peaches. Coffee. Dried Beef, Cream Sauce. Puree of Potatoes. Olives. Crackers. Gingerbread. Chocolate. Broiled Bacon. Stewed Potatoes. Scrambled Eggs. Corn Muffins. Crackers. Cheese. Olives. Cake. Preserves. Tea. Cold Tongue. Macaroni, with Tomato Sauce. French Peas. Jelly Omelet. Fancy Crackers. Chocolate. DINNER. Tomato Soup. Toasted Bread. Curry of Shrimp or Chicken. Boiled Rice. Stewed Corn. Welsh Rare-bit. Corn-starch Pudding, Strawberry Sauce. Coffee. Potato Soup. Broiled Smoked Salmon. Baked Potatoes. Omelet. Cream-of-Tartar Biscuit. Marmalade. Soda Crackers. Tea. Green Pea Soup. Sliced Canned Tongue. Xfacedoine of Vegetables. French Fried Potatoes. Strawberry Trifle. Coffe BILLS OF FARE. 903 COMPANY BREAKFASTS. The custom of giving little breakfast-parties is becoming more common every year. Literary men and artists are especially partial to this kind of entertainment. The dishes for this meal should be as simple as possible, perfectly cooked, and served hot. Some host- esses, in their desire to give elaborate breakfasts, overreach the mark, and instead of serving a simple, elegant breakfast, they pro- vide what is really a dinner. This is in as bad taste as if the guests came to breakfast in full dress.

AI-modernized reading of the original text

It is presupposed that a substantial meal is always provided for the family ; for this should be the case. Too many women are so unwise as to feel satisfied with a carelessly prepared meal when it is for themselves alone ; they ought to know that warm and nutritious food is as necessary for their health as for men's. But to return to the matter of emergencies. Imagine that there are friends at the door, and, by some mischance, plans have not been made for a meal to which the housekeeper would be willing to invite them. In half an hour a good and attractive repast may be spread, provided, however, that the pantry or storeroom contains articles for use on just such occasions. Here is a list of goods which it is well to keep on hand in quantities to be determined by the size of the family and the probability of receiving unexpected guests : Canned peas, mixed vegetables, com, tomatoes, tongue, chicken, salmon, shrimps, and fruit ; smoked salmon, smoked bacon, dried beef, preserves, olives, olive oil, beef extract, condensed milk (unless one be able to get fresh milk readily) ; fancy crackers and some kinds of cakes, — none are better than those which are rolled thin and baked crisp, if they be kept in a tin box and in a dry place ; eggs, onions, and potatoes ; rice, hominy, corn-meal, graham, cornstarch, macaroni, tea, coffee, and chocolate, cheese, raisins, and perhaps figs and nuts. Below are given bills of fare for luncheon and dinner for six persons. All the dishes for luncheon can be prepared by a housekeeper of average ability in about half an hour. The preparation of the dinners will, however, require twice as much time. Terrapin Chicken. Stewed Rice. French Peas. Macedoine Salad. Toasted Crackers. Canned Peaches. Coffee. Dried Beef, Cream Sauce. Puree of Potatoes. Olives. Crackers. Gingerbread. Chocolate. Broiled Bacon. Stewed Potatoes. Scrambled Eggs. Corn Muffins. Crackers. Cheese. Olives. Cake. Preserves. Tea. Cold Tongue. Macaroni, with Tomato Sauce. French Peas. Jelly Omelet. Fancy Crackers. Chocolate. Tomato Soup. Toasted Bread. Curry of Shrimp or Chicken. Boiled Rice. Stewed Corn. Welsh Rabbit. Corn-starch Pudding, Strawberry Sauce. Coffee. Potato Soup. Broiled Smoked Salmon. Baked Potatoes. Omelet. Cream-of-Tartar Biscuit. Marmalade. Soda Crackers. Tea. Green Pea Soup. Sliced Canned Tongue. Macedoine of Vegetables. French Fried Potatoes. Strawberry Trifle. Coffee. COMPANY BREAKFASTS. The custom of giving little breakfast-parties is becoming more common every year. Literary men and artists are especially partial to this kind of entertainment. The dishes for this meal should be as simple as possible, perfectly cooked, and served hot. Some hostesses, in their desire to give elaborate breakfasts, overreach the mark, and instead of serving a simple, elegant breakfast, they provide what is really a dinner. This is in as bad taste as if the guests came to breakfast in full dress.

Miss Parloa's kitchen companion