Make a hollow in the meal and put in
the butter and pour in a little boiling
water from the teakettle to scald part of
the meal. Thin it down with cold milk,
add the eggs and salt and lastly the
powder. Beat it well^ with spoon or egg
whip. Have the baking pan hot and not
greased. If it hisses when the porn batter
is poured in the bread never sticks. Per-
fect success with corn bread of this fine
sort depends on having the batter th^
proper consistency. It should be like
thick batter-cake mixture when poured m
the baking pan. If just right it will rise
rounded and smooth and cuts like cake.
For corn bread without eggs, see No. 626^
plate.
600— Cream of Rice Soup.
Third expressed lot of of meat arrived.
Have got prices down to :
Mutton chaiged @ 10 cents.
Lamb, @ 10.
Beef round boneless for-steak, @ 13.
Beef rib roast, @ 12^.
Liver, @ 12^.
Sweetbreads, small lot presented.
Put into 5 quarts of water some soup
bones and the neck and shanks obtained
from the newly arrived side of lamb, 3 or
4 small green onions, a pinch of thyme
and savory; boiled an hour and took out
the pieces of lamb to make the blan-
quette. An hour later poured the stock
from the bones through a fine strainer
into a clean soup pot, and skimmed off
the fat.
Boiled half a cup of rice in a small
saucepan. Made a quart of milk hot
and mashed the rice with milk added a
little at a time; put it into the soup stock,
also a half blade of mace, salt, cayenne,
a small carrott from seed bed finely
minced. Let simmer and skimmed again.
Lastly added a spoonful of thickening,
half cup of cream and an ounce of butter✪ Cream of Rice Soup.
Costs 4 cents a quart.
Dinner.
Cream of rice soup (No. 600 ;^4 qts, 15
cents.)
Trout baked, an gratm (No. 601 ; slbs,
30 cents.)
Roast beef (2 ribs, 4 lbs, 50 cents.)
Roast mutton (2 lbs, 20 cents.)
Blanquetteof lamb (No. 602; 12 orders,
14 cents.)
Green peas (10 cents.)
Lima beans (charged yesterday's din-
ner.)
Mashed potatoes (5 cents.)
Raspberry meringne (No. 604? 24 -or-
ders, 36 cents.)
Vanilla ice cream (2 qts, 26 cents.)
Raisins, nuts, cheese, condiments,
crackers (average, 25 cents.)
Milk, cream 30, coffee, tea 6, butter,
bread 10.
Total, $2 77; 25 persons; 11 cents a
601— Trout, au Gratin.
Au gratin signifies that the fish is
gratinated or browned like toast on the
surface, and therefore, that it is covered
with bread crumbs. It comes handy to
express it in that way, as the fish is not
exactly breaded^ as for frying.
^ Split the fish in halves and dredge both
sides with salt and pepper. Put a spoon-
ful of drippings into your baking pan and
let it get hot. ^ Dip the skin side of the
sides of fish in either milk or egg, and
then in cracker meal or crumbs and place
in the pan with the breaded side up.
Bake it brown and baste once with butter.
Divide neatly in pieces with a sharp
knife. Serve either sauce, gravy, or
potato balls with it.
602— Blanquette lor White Dish) of
Lamb with Fried Crusts.
This was the first appearance of the
lamb in any form at this table and the
little entree was quite sure to be in re-
quest; and although but a trifle to fill the
bill it served as a premonition to the
boarders of more lamb to come.
Took the pieces of lamb cooked in the
49
COOKING FOR PROFIT.
✪ Blanquette of Lamb
Page 185 · 5 recipe records on this page
Presented as published in 1886. 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
Make a hollow in the meal and put in the butter and pour in a little boiling water from the teakettle to scald part of the meal. Thin it down with cold milk, add the eggs and salt and lastly the powder. Beat it well with spoon or egg whip. Have the baking pan hot and not greased. If it hisses when the corn batter is poured in the bread never sticks. Perfect success with corn bread of this fine sort depends on having the batter the proper consistency. It should be like thick batter-cake mixture when poured in the baking pan. If just right it will rise rounded and smooth and cuts like cake. For corn bread without eggs, see No. 626.
plate.
600— Cream of Rice Soup.
Third expressed lot of of meat arrived. Have got prices down to : Mutton chaiged @ 10 cents. Lamb, @ 10.
Beef round boneless for-steak, @ 13. Beef rib roast, @ 12^. Liver, @ 12^. Sweetbreads, small lot presented.
Put into 5 quarts of water some soup bones and the neck and shanks obtained from the newly arrived side of lamb, 3 or 4 small green onions, a pinch of thyme and savory; boiled an hour and took out the pieces of lamb to make the blanquette. An hour later poured the stock from the bones through a fine strainer into a clean soup pot, and skimmed off the fat.
Boiled half a cup of rice in a small saucepan. Made a quart of milk hot and mashed the rice with milk added a little at a time; put it into the soup stock, also a half blade of mace, salt, cayenne, a small carrott from seed bed finely minced. Let simmer and skimmed again. Lastly added a spoonful of thickening, half cup of cream and an ounce of butter. Costs 4 cents a quart.
Dinner.
Cream of rice soup (No. 600 ; 4 qts, 15 cents.)
Trout baked, au gratin (No. 601 ; 5 lbs, 30 cents.)
Roast beef (2 ribs, 4 lbs, 50 cents.)
Roast mutton (2 lbs, 20 cents.)
Blanquetteof lamb (No. 602; 12 orders, 14 cents.)
Green peas (10 cents.)
Lima beans (charged yesterday's dinner.)
Mashed potatoes (5 cents.)
Raspberry meringue (No. 604; 24 orders, 36 cents.)
Vanilla ice cream (2 qts, 26 cents.)
Raisins, nuts, cheese, condiments, crackers (average, 25 cents.)
Milk, cream 30, coffee, tea 6, butter, bread 10.
Total, $2 77; 25 persons; 11 cents a plate.
601— Trout, au Gratin.
Au gratin signifies that the fish is gratinated or browned like toast on the surface, and therefore, that it is covered with bread crumbs. It comes handy to express it in that way, as the fish is not exactly breaded as for frying. Split the fish in halves and dredge both sides with salt and pepper. Put a spoonful of drippings into your baking pan and let it get hot. Dip the skin side of the sides of fish in either milk or egg, and then in cracker meal or crumbs and place in the pan with the breaded side up. Bake it brown and baste once with butter. Divide neatly in pieces with a sharp knife. Serve either sauce, gravy, or potato balls with it.
602— Blanquette (or White Dish) of Lamb with Fried Crusts.
This was the first appearance of the lamb in any form at this table and the little entree was quite sure to be in request; and although but a trifle to fill the bill it served as a premonition to the boarders of more lamb to come.
Took the pieces of lamb cooked in the
Records on this page
Cream of Rice SoupBlanquette of LambRaspberry MeringueVanilla Ice CreamTrout, au Gratin