It is a good plan to cover a bird-cage at night with a
coarse woolen cloth, as the vermin which infest most birds
will be attracted by the greater warmth, leave the bird
for the covering, and in the morning the latter may be
scalded, and they will thus be destroyed.
If a little salad oil is mixed with mustard for the table
it is greatly improved.
White-handled knives that have become yellow can be
made white again by rubbing them with sand paper. It
must be thoroughly and vigorously done.
Uncooked meats should not be placed directly on ice,
as the juices are withdrawn in this way. Neither should
they be kept in wrapping paper but put, uncovered, in a
dish or pan, and then placed on ice. :
BILLS OF FARE.
MENU.
BREAKFAST No. tr.
Oatmeal Porridge. Buttered Toast.
Beafsteak.
Graham Rolls. Saratoga Potatoes.
Buckwheat Cakes.
Tea. Coffee. Chocolate.
BREAKFAST —No. 2.
Cerealine Mush. Dry Toast,
Boiled Chicken.
Rye Muffins. Fricassed Potatoes.
Scrambled Eggs. Fried Oysters.
Welsh Rarebit.
Coffee. Tea, Chocolate.
BREAKFAST —No. 3.
Hominy. Vienna Rolls.
Baked Black Bass. Lyonnaise Potatoes,
Cream Toast.
Broiled Ham. Egg Omelette.
Tea, Coffee. Chocolate,
293 .
294 DORA'S COOK BOOK.
LUNCH PART Y—No. 1.
Beef Tea, served in small porcelain cups.
Cold Chicken and. Tongue.
Chicken Salad. Minced Hain Sandwiches.
Oyster Patties.
Raspberry Blanc-Mange. Vanilla Ice Cream.
Cake Basket of Mixed Cake.
Chocolate. Raspberry Vinegar.
Mixed Pickles. Biscuits, etc.
LUNCH PARTY—No. 2.
Oyster Pie. Roast Chicken. Cold Ham.
Sweet Pickles. Sardine Sandwiches.
Doughnuts and Orange Cake. Wine Jelly.
Chocolate Blanc-Mange. Almond Cream.
Pineapple Salad.
Kisses. Macaroons. Peach Ice Cream.
DINNERS.
DINNER No. 1. -
FIRST COURSE.
Giblet Soup.
SEGOND COURSE.
Roast Goose. Apple Sauce.
Pineapple Fritters. | Mashed Potatoes.
BILLS OF FARE.
THIRD COURSE.
Quail on Toast.
Baked Sweet Potatoes. Stewed Tomatoes.
Celery. Mixed Pickles.
DESSERT.
Lemon Pudding. Apple Dumplings.
Mince Pie. Custard Pie.
Cheese. Fruit. Assorted Nuts.
Black Tea. Coffee. Green Tea.
DINNER—No. 2.
FIRST COURSE.
Raw Oysters.
Oxtail Soup.
SECOND COURSE.
- Boiled Salmon, with Egg Sauce.
THIRD COURSE,
Roast Beef.
Roast Turkey. Wild Ducks.
Vegetables in Season. Peach Fritters.
Cranberry Sauce. Currant Jelly.
DESSERT.
Cocoanut Custard. Lemon Pie,
Fruits. Nuts,
Coffee.
295
—s
296 DORA’S COOK BOOK.
DINNER—No. 3.
FIRST COURSE.
Oyster Soup with Celery.
SECOND COURSE. |
Baked Salmon Trout.
: THIRD COURSE.
Roast Lamb, with Mint Sauce.
Sirloin of Beef.
ENTREES.
Oyster Patties. Pigeon Pie.
Orange Salad. :
VEGETABLES.
Mashed Potatoes. Tomatoes. French Peas.
DESSERT.
Tapioca Pudding. Banana, Pie. Cranberry Tart.
Oranges. Nuts. Coffee.
CHRISTMAS DINNER.
MENU.
Blue Point Oysters on Shell.
SOUP.
Chicken Soup. Oyster Soup.
Celery. | Radishes. Lettuce.
FISH.
Boiled Salmon. Egg Sauce.
Potato Snowflakes.
BILLS OF FARE. 297
BOILED,
- Sugar Cured Ham Leg of Lamb with Caper Sauce.
ROAST.
Turkey Stuffed. Cranberry Sauce,
Young Goose Apple Sauce.
Baron of Beef and Horse Radish.
ENTREES.
Baked Rabbit Pie. Oyster Patties. Custard Fritters.
Claret Punch.
GAME.
Pekin Ducks with Currant Jelly. Haunch of Venison.
VEGETABLES.
Mashed Potatoes. Sweet Potatoes. French Peas. Tomatoes.
Spinach. Asparagus.
COLD.
Boned Chicken, Fresh Lobster on Shell.
Chicken Salad.
} PASTRY,
English Plum Pudding, Brandy Sauce.
Cream Pie. Mince Pie
“ Lemon Tarts. Wine Glaces.
Fruit Cake. Jelly Roll.
Macaroons. |
Lady Fingers. Angel Cake. :
Assorted Candy.
DESSERT.
Strawberry Ice Cream.
Peiey of Pineapple Preserves. Charlotte Russe,
Champagne Jelly.
: Figs. Dates. Apples. Grapes. Oranges. Mixed Nuts. ‘
a Tea. Coffee. Milk. ech
P s Sweet Cider. *e
298
DORA’S COOK BOOK.
Dora's cook book
1888Page 89
Presented as published in 1888. 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
It is a good plan to cover a bird-cage at night with a coarse woolen cloth, as the vermin which infest most birds will be attracted by the greater warmth, leave the bird for the covering, and in the morning the latter may be scalded, and they will thus be destroyed.
If a little salad oil is mixed with mustard for the table it is greatly improved.
White-handled knives that have become yellow can be made white again by rubbing them with sand paper. It must be thoroughly and vigorously done.
Uncooked meats should not be placed directly on ice, as the juices are withdrawn in this way. Neither should they be kept in wrapping paper but put, uncovered, in a dish or pan, and then placed on ice. :
BILLS OF FARE.
MENU.
BREAKFAST No. tr.
Oatmeal Porridge. Buttered Toast. Beefsteak.
Graham Rolls. Saratoga Potatoes.
Buckwheat Cakes. Tea. Coffee. Chocolate.
BREAKFAST —No. 2.
Cerealine Mush. Dry Toast, Boiled Chicken.
Rye Muffins. Fricassed Potatoes. Scrambled Eggs. Fried Oysters. Welsh Rarebit.
Coffee. Tea, Chocolate.
BREAKFAST —No. 3.
Hominy. Vienna Rolls. Baked Black Bass. Lyonnaise Potatoes, Cream Toast. Broiled Ham. Egg Omelette.
Tea, Coffee. Chocolate,
LUNCH PART Y—No. 1.
Beef Tea, served in small porcelain cups. Cold Chicken and. Tongue. Chicken Salad. Minced Hain Sandwiches. Oyster Patties.
Raspberry Blanc-Mange. Vanilla Ice Cream. Cake Basket of Mixed Cake. Chocolate. Raspberry Vinegar. Mixed Pickles. Biscuits, etc.
LUNCH PARTY—No. 2.
Oyster Pie. Roast Chicken. Cold Ham. Sweet Pickles. Sardine Sandwiches. Doughnuts and Orange Cake. Wine Jelly.
Chocolate Blanc-Mange. Almond Cream. Pineapple Salad. Kisses. Macaroons. Peach Ice Cream.
DINNERS.
DINNER No. 1. -
FIRST COURSE. Giblet Soup.
SECOND COURSE.
Roast Goose. Apple Sauce. Pineapple Fritters. | Mashed Potatoes.
BILLS OF FARE.
THIRD COURSE.
Quail on Toast.
Baked Sweet Potatoes. Stewed Tomatoes. Celery. Mixed Pickles. Lemon Pudding. Apple Dumplings. Mince Pie. Custard Pie. Cheese. Fruit. Assorted Nuts.
Black Tea. Coffee. Green Tea.
DINNER—No. 2.
FIRST COURSE. Raw Oysters. Oxtail Soup.
SECOND COURSE.
- Boiled Salmon, with Egg Sauce.
THIRD COURSE,
Roast Beef. Roast Turkey. Wild Ducks.
Vegetables in Season. Peach Fritters.
Cranberry Sauce. Currant Jelly.
Cocoanut Custard. Lemon Pie, Fruits. Nuts,
Coffee.
—s
DINNER—No. 3.
FIRST COURSE. Oyster Soup with Celery. SECOND COURSE. | Baked Salmon Trout.
: THIRD COURSE.
Roast Lamb, with Mint Sauce. Sirloin of Beef.
ENTREES. Oyster Patties. Pigeon Pie. Orange Salad. : Mashed Potatoes. Tomatoes. French Peas.
Tapioca Pudding. Banana, Pie. Cranberry Tart. Oranges. Nuts. Coffee.
CHRISTMAS DINNER.
MENU. Blue Point Oysters on Shell.
SOUP.
Chicken Soup. Oyster Soup. Celery. | Radishes. Lettuce. FISH.
Boiled Salmon. Egg Sauce.
Potato Snowflakes.
BILLS OF FARE. 297
BOILED,
- Sugar Cured Ham Leg of Lamb with Caper Sauce. ROAST.
Turkey Stuffed. Cranberry Sauce, Young Goose Apple Sauce. Baron of Beef and Horse Radish. ENTREES. Baked Rabbit Pie. Oyster Patties. Custard Fritters. Claret Punch.
GAME.
Pekin Ducks with Currant Jelly. Haunch of Venison.
Mashed Potatoes. Sweet Potatoes. French Peas. Tomatoes.
Spinach. Asparagus. COLD. Boned Chicken, Fresh Lobster on Shell. Chicken Salad. } PASTRY,
English Plum Pudding, Brandy Sauce.
Cream Pie. Mince Pie “ Lemon Tarts. Wine Glaces. Fruit Cake. Jelly Roll. Macaroons. | Lady Fingers. Angel Cake. :
Assorted Candy.
Strawberry Ice Cream. Pot of Pineapple Preserves. Charlotte Russe, Champagne Jelly. : Figs. Dates. Apples. Grapes. Oranges. Mixed Nuts. ‘ a Tea. Coffee. Milk. ech P s Sweet Cider. *e