The yellow and white candies can be made of fondant
if desired, and either molded in the forms of eggs or melted
and made into patties.
280 LESSONS IN COOKING
HELPFUL SUGGESTIONS
Preparing Granges
To remove the pulp of the orange from the dividing seg-
ment proceed as follows. With a parinq- knife cut the out-
side skin off, being careful to take with it the fine membrane
covering the pulp. Insert the knife between the pulp and
the dividing segment of one section. Work carefully along-
separating pulp from the skin, then slip the knife up on the
other side, removing the entire section of pulp. Proceed in
this way with each one. While working hold the orange
over a bowl to catch the juice.
Oranges prepared in this way are much nicer for salads,
desserts, etc., than when the tough membrane is left on
them.
Immersing oranges in hot water for a few minutes be-
fore peeling" will make the skin come off very easily re-
moving all of the white skin with it.
Shaping Croquettes
Croquette mixtures should be very soft and creamy, but
in this condition are very hard to handle unless they are
ice cold. In moulding drop a spoonful of the cold mixture
first into the breadcrumbs, then press into the mould, mak-
ing it the desired shape. Unmould and proceed as directed
on p. 104.
]\Ioulds of many shapes can be bought, the cone being
the best for ordinary purposes, but chickens, rabbits, etc.,
are very nice for special occasions.
Canned Mushrooms
In using canned mushrooms drain the liquor from them
and rinse in cold water. This should be done with all canned
vegetables such as peas, string beans, etc., that are in a
liquid. The flavor is more delicate, that brackishness which
is often noticeable being taken away.
Shredded Lettuce
To shred lettuce wash and dry well, lay several leaves to-
gether. If they are very broad split in two places. Roll up
tightly and w'ith a sharp knife cut across, making fine shreds.
Toss lightly until they unroll and separate. This method
APRIL MENUS 281
of preparation makes lettuce a very dainty garnish. Parsley
can be shredded or minced in the same way.
The leaves are split so that the shreds will not be too long
and it will Ije easier to eat them.
Sealing Moulds
In packing moulds in ice and salt, they should be
thorou.^hly sealed with a piece of soft, pliable paper dipped
in melted fat. Lay it along the crack, pressing closely so
that it will fit absolutely tight.
282
LESSONS IN COOKING
APRIL MENUS— COST AND FOOD VALUE— FOUR PERSONS
Supplies — Cost
6 lbs. Flour $0.21
1 lb. Cornmeal 04
1 lb. Giahani Floui- 05
8 lbs. Bread 15
Vi lb. Rice 04
% pkg. I'uffed Rice 021/2
I's pkg. Pettijohn 01 14
\i pkg. Wheat Berries... .021/2
% pkg. Farina 02
1 lb. Macaroni 10
51/2 lbs. Sugar 33
1/2 pt. Molasses 04
4 lbs. Round Stiak 64
1 lb. Veal Steak 18
1 lb. Calfs Brain 15
1 lb. Beef Stew 14
2 Calves' Hearts 15
3 lbs. Loin of Mutton 60
11/2 lbs. Halibut 22
14 lb. Bacon 06
3 lbs. Roast I'ork 60
1 Beef Tongue 18
4 doz. Eggs @ 25c 1.00
8 qts. Milk 64
2 pts. Cream 40
3 lbs. Butter 96
1 lb. English Walnuts 40
1 pk. I'otatoes 40
% pk. Sweet Potatoes.
1/2 pt. Lentils. .
2 cans I'eas.
05
03
24
1 can lomatoes 13
1 can Kidnev Beans 12
8 Onions 10
6 Carrots 10
4 Turnips 05
6 Beets 10
1 bunch Celery 10
1/2 box Gelatine 08
Page 155
Presented as published in 1912. 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
A modernized reading is not available for this page yet. You are seeing the original text.
The yellow and white candies can be made of fondant
if desired, and either molded in the forms of eggs or melted
and made into patties.
280 LESSONS IN COOKING
HELPFUL SUGGESTIONS
Preparing Granges
To remove the pulp of the orange from the dividing seg-
ment proceed as follows. With a parinq- knife cut the out-
side skin off, being careful to take with it the fine membrane
covering the pulp. Insert the knife between the pulp and
the dividing segment of one section. Work carefully along-
separating pulp from the skin, then slip the knife up on the
other side, removing the entire section of pulp. Proceed in
this way with each one. While working hold the orange
over a bowl to catch the juice.
Oranges prepared in this way are much nicer for salads,
desserts, etc., than when the tough membrane is left on
them.
Immersing oranges in hot water for a few minutes be-
fore peeling" will make the skin come off very easily re-
moving all of the white skin with it.
Shaping Croquettes
Croquette mixtures should be very soft and creamy, but
in this condition are very hard to handle unless they are
ice cold. In moulding drop a spoonful of the cold mixture
first into the breadcrumbs, then press into the mould, mak-
ing it the desired shape. Unmould and proceed as directed
on p. 104.
]\Ioulds of many shapes can be bought, the cone being
the best for ordinary purposes, but chickens, rabbits, etc.,
are very nice for special occasions.
Canned Mushrooms
In using canned mushrooms drain the liquor from them
and rinse in cold water. This should be done with all canned
vegetables such as peas, string beans, etc., that are in a
liquid. The flavor is more delicate, that brackishness which
is often noticeable being taken away.
Shredded Lettuce
To shred lettuce wash and dry well, lay several leaves to-
gether. If they are very broad split in two places. Roll up
tightly and w'ith a sharp knife cut across, making fine shreds.
Toss lightly until they unroll and separate. This method
APRIL MENUS 281
of preparation makes lettuce a very dainty garnish. Parsley
can be shredded or minced in the same way.
The leaves are split so that the shreds will not be too long
and it will Ije easier to eat them.
Sealing Moulds
In packing moulds in ice and salt, they should be
thorou.^hly sealed with a piece of soft, pliable paper dipped
in melted fat. Lay it along the crack, pressing closely so
that it will fit absolutely tight.
282
LESSONS IN COOKING
APRIL MENUS— COST AND FOOD VALUE— FOUR PERSONS
Supplies — Cost
6 lbs. Flour $0.21
1 lb. Cornmeal 04
1 lb. Giahani Floui- 05
8 lbs. Bread 15
Vi lb. Rice 04
% pkg. I'uffed Rice 021/2
I's pkg. Pettijohn 01 14
\i pkg. Wheat Berries... .021/2
% pkg. Farina 02
1 lb. Macaroni 10
51/2 lbs. Sugar 33
1/2 pt. Molasses 04
4 lbs. Round Stiak 64
1 lb. Veal Steak 18
1 lb. Calfs Brain 15
1 lb. Beef Stew 14
2 Calves' Hearts 15
3 lbs. Loin of Mutton 60
11/2 lbs. Halibut 22
14 lb. Bacon 06
3 lbs. Roast I'ork 60
1 Beef Tongue 18
4 doz. Eggs @ 25c 1.00
8 qts. Milk 64
2 pts. Cream 40
3 lbs. Butter 96
1 lb. English Walnuts 40
1 pk. I'otatoes 40
% pk. Sweet Potatoes.
1/2 pt. Lentils. .
2 cans I'eas.
05
03
24
1 can lomatoes 13
1 can Kidnev Beans 12
8 Onions 10
6 Carrots 10
4 Turnips 05
6 Beets 10
1 bunch Celery 10
1/2 box Gelatine 08