To SAUTE is to cook in a heated frying pan with just enough fat to
keep the article from adhering to the pan. When drops of liquid appear
on the upper surface of the article, turn to cook the other side.
A. large supply of fat is needed for “frying” properly, but more fat is
probably absorbed when an article is sauted than when the same article is
cooked in deep fat.
PANBROILING. Cooking chops or steak in a hot fring pan, the vie
being the medium of communicating all the we received Dy the articl
(no fat in the pan).
In BOILING the cooking is begun in water at the boiling sone to in-
sure the retention of the juices and extractives,-and is completed just be-
low the boiling point.
BAKING. Cooking in an. oven of a temperature from 300 Fabrenhe
to 450 Fabrenheit or higher. For best results, in baking meats and poultry,
etc., baste with fat and cook at a temperature low enough to Keep the fat
from burning. This is often called roasting.
GLAZING bread and rolls. For a crisp crust, brush over the top of th
article, when baked, with white of egg slightly beaten and strained, the
return to the oven for a minute. For a soft crust use cornstarch paste
stir a level teaspoon of cornstarch with a little cold water, then pour i
about half a cup of boiling water and stir until the mixture thickens;
cook five or six minutes. Brush the articles to be glazed with the paste
and return to the oven five or six minutes.
—_
as in custards, timbales and French omelet, beat only until the yolks and ae
white are well mixed. When eggs are added for lightness, beat the white
and yolks separately, the whites until very light, the yolks until light colore
and thick. “sh
_Use a Dover Egg Beater. Hold a Dover, or a similar egg beater lig
in the dish, do not. press down upon the beater. Beat the eggs, not.
bowl. Wash the beater without wetting the BCArnS Buy a beater ae te:
= cog wheel where the beater Joins the handle.
a Satisfactory Combinations
With SOUP, pass olives and celery or radishes.
With MEATS AND FISH, it is customary to serve one starchy vegetable
and one green vegetable; the latter is often served in the form of salad.
With ROAST BEEF, serve potatoes whole, mashed or scalloped, and
any one of the following vegetables: egg plant, cauliflower, Brussels sprouts,
tomatoes stewed or scalloped, onions, squash, green corn, beet greens, new
beeis, peas, salisfy and macaroni. If a salad is the choice, let it be of endive,
cress, escarole, celery, or lettuce with French dressing. Brown sauce and
grated horseradish are suitable accompaniments. Dessert: Pineapple tap-
ioca whip, pineapple sponge or similar light dish.
With BEEF STHKAK OR LAMB CHOPS, let the potatoes ke baked,
French fried, German fried or creamed, or sweet potatoes baked or broiled;
the other vegetable should be the same as for roast beef, and the steak
should be spread with cream butter mixed with lemon juice and chopped
parsley. Dessert: Cottage pudding, prune whip, apple pie.
With STEWED OR BRAISED BHEF, serve boiled potatoes, parsnips,
turnips, salsify, onions, carrots, cauliflower, Brussels sprouts, string beans,
and caper sauce. For dessert serve rice pudding, baked tapioca pudding or
fruit shortcake.
With ROAST LAMB, serve potatoes, .green peas, string beans, spinach,
beet greens, summer squash, new turnips, asparagus, and mint sauce cor
mint jelly. Select dessert from custard pie, rhubarb pie, custard souffle,
choclate eclairs, brown Betty with rhubarb, sponge cake with strawberries,
prune roly-poly (baked).
With ROAST MUTTON, choose from the same vegetables as roast
beef; serve also red currant jelly, baked bananas, banana or pineapple frit-
ters. Instead of dessert have toasted crackers, celery and cheese.
Page 2
Presented as published in 1920. 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
To SAUTE is to cook in a heated frying pan withe just enough fat to keep the article from adhering to the pan. When drops of liquid appear on the upper surface of the article, turn to cook the other side.
A. large supply of fat is needed for “frying” properly, but more fat is probably absorbed when an article is sauted than when the same article is cooked in deep fat.
PANBROILING. Cooking chops or steak in a hot frying pan, the vie being the medium of communicating all the we received Dy the articl (no fat in the pan).
In BOILING the cooking is begun in water at the boiling point to insure the retention of the juices and extractives,-and is completed just below the boiling point.
BAKING. Cooking in an. oven of a temperature from 300 Fahrenheit to 450 Fahrenheit or higher. For best results, in baking meats and poultry, etc., baste with fat and cook at a temperature low enough to Keep the fat from burning. This is often called roasting.
GLAZING bread and rolls. For a crisp crust, brush over the top of th article, when baked, with white of egg slightlyhtly beaten and strained, then return to the oven for a minute. For a soft crust use cornstarch paste stir a level teaspoon of cornstarch with a little cold water, then pour into about half a cup of boiling water and stir until the mixture thickens; cook five or six minutes. Brush the articles to be glazed with the paste and return to the oven five or six minutes.
—_
as in custards, timbales and French omelet, beat only until the yolks and the white are well mixed. When eggs are added for lightness, beat the white and yolks separately, the whites until very light, the yolks until light colored
and thick. “sh
_Use a Dover Egg Beater. Hold a Dover, or a similar egg beater lig in the dish, do not. press down upon the beater. Beat the eggs, not the bowl. Wash the beater without wetting the gears Buy a beater ae the cog wheel where the beater Joins the handle.
a Satisfactory Combinations
With SOUP, pass olives and celery or radishes.
With MEATS AND FISH, it is customary to serve one starchy vegetable and one green vegetable; the latter is often served in the form of salad.
With ROAST BEEF, serve potatoes whole, mashed or scalloped, and any one of the following vegetables: egg plant, cauliflower, Brussels sprouts, tomatoes stewed or scalloped, onions, squash, green corn, beet greens, new beeis, peas, salisfy and macaroni. If a salad is the choice, let it be of endive, cress, escarole, celery, or lettuce with French dressing. Brown sauce and grated horseradish are suitable accompaniments. Dessert: Pineapple tapioca whip, pineapple sponge or similar light dish.
With BEEF STHKAK OR LAMB CHOPS, let the potatoes ke baked, French fried, German fried or creamed, or sweet potatoes baked or broiled; the other vegetable should be the same as for roast beef, and the steak should be spread with cream butter mixed with lemon juice and chopped parsley. Dessert: Cottage pudding, prune whip, apple pie.
With STEWED OR BRAISED BHEF, serve boiled potatoes, parsnips, turnips, salsify, onions, carrots, cauliflower, Brussels sprouts, string beans, and caper sauce. For dessert serve rice pudding, baked tapioca pudding or fruit shortcake.
With ROAST LAMB, serve potatoes, .green peas, string beans, spinach, beet greens, summer squash, new turnips, asparagus, and mint sauce cor mint jelly. Select dessert from custard pie, rhubarb pie, custard souffle, choclate eclairs, brown Betty with rhubarb, sponge cake with strawberries, prune roly-poly (baked).
With ROAST MUTTON, choose from the same vegetables as roast beef; serve also red currant jelly, baked bananas, banana or pineapple fritters. Instead of dessert have toasted crackers, celery and cheese.