Bread

Ingredients

• 1 c milk
• I c water
• 2 T lard
• 2 t salt
• i T sugar
• i cake comprt ocd yeast
• flour

Method

1. 1

   Combine ingredients and follow the instructions on page 204.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Lessons in cooking through preparation of meals (1912) by Eva Roberta Robinson, page 190. The excerpt below is the record exactly as published.

bread and butter, and start to make the Cheese Sauce. By this time the croquettes should be done and removed to a pan lined with tissue or some other absorbent paper to drain. Make the chocolate, then finish the Cheese Sauce. Fill the glasses with fresh cold water, and serve the lunch. Friday Luncheon — Cost Food Units Macaroni Croquettes $0,064 850 Cheese Sauce 026 277 Banana and Peanut Salad 087 475 Bread and Butter 038 600 Chocolate 074 832 Total Luncheon $0,289 3,034 DINNER Friday Lesson 210 BAKED TROUT — TARTAR SAUCE OR DRAWN BUTTER MASHED POTATOES PEAS IN CREAM SPONGE PUDDING STRAWBERRY SAUCE Baked Trout Follow directions given on page 90 for Baked White Fish, omitting, however, the stuffing. Tartar Sauce Mix I T vinegar, i t lemon juice, }i t salt, and i T Worcestershire Sauce well together and heat over hot water. Brown 5^ c butter in a frying pan. Strain the two mixtures together and serve. Drawn Butter Melt 3 T butter, add 3 T flour, ^ t salt, and ^ t pepper, mix well together and add gradually i^, c boiling water. Boil 5 m, then add 2 T butter in small pieces. Serve with boiled or baked fish, etc. JVNE MENUS 343 Sponge Pudding Mix 2 T sugar and 34 c flour well together and add a little cold milk; heat the remainder of i c milk and when hot stir the flour mixture into it. Cook until it thickens, then add 2 T butter and when thoroughly mixed pour onto the well beaten yolks of 3 eggs ; cool, then add the whites beaten stiff. Bake about ^^ h in buttered cups or a baking dish set in a pan of water. Strawberry Sauce }i c butter, ^. c pulverized sugar, i egg white beaten, I c strawberries, either fresh berries, crushed or preserved fruit. Beat well. Use egg white left from Wednesday. See p. 146. Green Peas in Cream When peas are cooked add 3^ t salt, dash of pepper, and y2 c cream. Heat thoroughly and serve. See p. 293. Preparing the Meal About 1^4 h before dinner time shell the peas, let stand in cold water about 15 m, then put on to cook. Now pre- pare the trout for the oven, then make the Sponge Pudding and place both fish and pudding in the oven at the same time, about ^ h before dinner time. Now wash, peel, cut into small pieces and put on to cook the potatoes for din- ner, preparing sufficient to allow for i c cold cooked pota- toes to be used the following day, also reserving i c cold cooked peas. Make the strawberry sauce, then whichever meat sauce is desired to be used. Drain the peas, add the seasonings and reheat, drain and mash the potatoes, re- serving I c, unmashed, for future use. Remove the fish from the oven to a hot platter, pour the sauce over or serve separately, and serve the dinner. After dinner cook the Rhubarb Sauce for the next morning. Feidat Dinner — Cost Food Units Paked Trout (2 lbs.) $0.30 400 Tartar Sauce 04 500 Mashed Potatoes 057 700 Peas In Cream 13 400 Spon^re Pudding 086 932 Strawberry Sauce 157 1,144 Bread and Butter 038 600 Total Dinner $0,808 4,676 Total for Day (4) 1,327 10,259 Per Person per Day 331 2,565 344 LESSONS IN COOKING BREAKFAST Saturday Lesson 211 RHUBARB SAUCE WITH CORNFLAKES WAFFLES MAPLE SYRUP COFFEE Rhubarb Sauce Cut enough rhubarb to fill 2 c into pieces about i inch in length. Put in a stew pan with i c sugar and about yi c water. The rhubarb itself has such a large percentage of water that only a very little extra needed be added. Cook about ^_ h or until the fruit is tender and soft. Waffles i>4 c flour, 2 t baking powder, ^4 t salt, i c rich milk, 2 egg whites, beaten separately (p. 131). Preparing the Meal The first thing in the morning make the waffle mixture, then put the coffee on to cook. Put rhubarb sauce, made the preceding evening, and cornflakes in alternate layers in cereal bowls and serve. Cook the waffles and serve with maple syrup and coft'ee. Saturday Beeakfast — Cost Food Units Rhubarb $0,066 1,156 Cornflakes 012 200 Waffles 061 1,000 Butter 026 300 Maple Syrup 05 400 Coflfee , 04 Cream for Coffee 031 200 Sugar for Coffee 002 78 Total Breakfast $0,288 3,334 SATURDAY MORNING BAKING Bread 1 c milk, I c water, 2 T lard, 2 t salt, i T sugar, i cake comprt ocd yeast

Cook this with the app: pantry check, scaling, and the assistant.