Trim off the rough ends of the spareribs, crack across the middle of the ribs, rub with saU and sprinkle with pepper. Place in a dripping pan with water, allowing i pt. water to every 3 lbs. spareribs. Baste frequently, turning over once, so as to bake both sides equally until a golden brown. Cook until tender. This will require about i^ h for 3 lbs. ribs. Franconia Potatoes Pare and quarter 4 medium sized potatoes, parboil for 5 m, drain and place in the roasting pan with the meat. Baste with the meat. Lima Beans Wash I pint young lima beans thoroughly; cover with boiling salted water, and cook until tender — 30 to 60 m. Drain, add 2 T butter, ^ t salt, dash of pepper and serve. Use as little water as possible, so as to avoid waste. If too much water has been used, reserve for use later in soups. Cucumber and Radish Salad Cut I large cucumber into small cubes, add an equal por- tion of radishes peeled and sliced or cut into cubes, and 2 t chopped onion ; mix with Salad Dressing, and serve on a let- tuce leaf. Rice Cream Scald 2 c milk, add ^ c sugar, and }i t salt. Mix i T cornstarch with ^ c cold milk and add to the hot milk, stirring constantly while mixing them. Cook 10 m. Separ- ate 2 eggs, beat the yolks slightly and add to the cornstarch. Cook 5 m. Remove from the fire and add i t vanilla. Put I c cooked rice in a pudding dish, pour the cream slowly on it, mixing it well into the rice. Make a meringue by beating the whites of the 2 eggs stiff and dry. Add 2 T sugar, beat well, flavor with l4 t vanilla and % t lemon extract✪ Rice Cream. Drop in small spoonfuls over the top of the pudding. Brown delicately and serve cold. JUNE MENUS 333 Preparing the Meal About i}i h before dinner time prepare the spareribs and place in the oven. Wash and pare 6 medium sized potatoes and place in the pan with the meat, allowing i h for their baking. Now wash and pick over i pt. lima beans and put on to cook in boiling salted water. While the beans are cooking make the cucumber and radish salad and set in a cool place until needed. A few m before serving the dinner, cut the bread and butter and place on the table, put out the pudding, made after lunch and chilled, into serving dishes and set aside until needed. Then serve the dinner. Tuesday Dinner — Cost Food Units 2 lbs. Spareribs $0.30 3,200 Franconia Potatoes 04 600 Lima Beans 117 400 Cucumbers and Radish Salad 078 335 Rice Cream 091 1,215 Bread and Butter 038 600 Total Dinner 10.664 6,350 Total for Day (4) 1,343 12,792 Per Person per Day 336 3,198 BREAKFAST Wednesday Lesson 202 GERMAN PUFF WITH CREAM SAUCE BUTTERED TOAST COFFEE German PufT Separate the yolks and whites of 4 eggs, and beat each ui^il very light. Mix 5 T sifted flour with enough milk to make a smooth, thin paste, then add the rest of 2 c milk and the yolks of the eggs ; also i t salt. Cut and fold in the stiffly beaten whites of the eggs, then turn the mixture into a buttered baking dish. Set in a pan of water and bake in a moderate oven about 30 m or until firm. Serve at once with I c Medium White Sauce, p. 38. Preparing the Meal The first thing in the morning make the German Pufif, and place in the oven. 15 m before it is done make the toast and cofifee, and put the cream and butter on the table.

AI-modernized reading of the original text

Trim off the rough ends of the spareribs, crack across the middle of the ribs, rub with salt and sprinkle with pepper. Place in a dripping pan with water, allowing i pt. water to every 3 lbs. spareribs. Baste frequently, turning over once, so as to bake both sides equally until a golden brown. Cook until tender. This will require about i^ h for 3 lbs. ribs. Franconia Potatoes Pare and quarter 4 medium sized potatoes, parboil for 5 m, drain and place in the roasting pan with the meat. Baste with the meat. Lima Beans Wash I pint young lima beans thoroughly; cover with boiling salted water, and cook until tender — 30 to 60 m. Drain, add 2 T butter, ^ t salt, dash of pepper and serve. Use as little water as possible, so as to avoid waste. If too much water has been used, reserve for use later in soups. Cucumber and Radish Salad Cut I large cucumber into small cubes, add an equal portion of radishes peeled and sliced or cut into cubes, and 2 t chopped onion ; mix with Salad Dressing, and serve on a lettuce leaf. Rice Cream Scald 2 c milk, add ^ c sugar, and }i t salt. Mix i T cornstarch with ^ c cold milk and add to the hot milk, stirring constantly while mixing them. Cook 10 m. Separate 2 eggs, beat the yolks slightly and add to the cornstarch. Cook 5 m. Remove from the fire and add i t vanilla. Put I c cooked rice in a pudding dish, pour the cream slowly on it, mixing it well into the rice. Make a meringue by beating the whites of the 2 eggs stiff and dry. Add 2 T sugar, beat well, flavor with l4 t vanilla and % t lemon extract. Drop in small spoonfuls over the top of the pudding. Brown delicately and serve cold. Preparing the Meal About i}i h before dinner time prepare the spareribs and place in the oven. Wash and pare 6 medium sized potatoes and place in the pan with the meat, allowing i h for their baking. Now wash and pick over i pt. lima beans and put on to cook in boiling salted water. While the beans are cooking make the cucumber and radish salad and set in a cool place until needed. A few m before serving the dinner, cut the bread and butter and place on the table, put out the pudding, made after lunch and chilled, into serving dishes and set aside until needed. Then serve the dinner. Tuesday Dinner — Cost Food Units 2 lbs. Spareribs $0.30 3,200 Franconia Potatoes 04 600 Lima Beans 117 400 Cucumbers and Radish Salad 078 335 Rice Cream 091 1,215 Bread and Butter 038 600 Total Dinner 10.664 6,350 Total for Day (4) 1,343 12,792 Per Person per Day 336 3,198 Wednesday Lesson 202 GERMAN PUFF WITH CREAM SAUCE German PufT Separate the yolks and whites of 4 eggs, and beat each until very light. Mix 5 T sifted flour with enough milk to make a smooth, thin paste, then add the rest of 2 c milk and the yolks of the eggs ; also i t salt. Cut and fold in the stiffly beaten whites of the eggs, then turn the mixture into a buttered baking dish. Set in a pan of water and bake in a moderate oven about 30 m or until firm. Serve at once with I c Medium White Sauce, p. 38. Preparing the Meal The first thing in the morning make the German Pufif, and place in the oven. 15 m before it is done make the toast and cofifee, and put the cream and butter on the table.

Records on this page

Rice Cream

Lessons in cooking through preparation of meals