FIsH—
Large fish about 1 hour, small fish 20 to 30 minutes.
BREAD AND CAKE—
Bread 1 hour.
Cakes 20 to 45 minutes. ,
Biscuits 20 minutes.
BROILING—
Steak 1 inch thick 8 to 10 minutes.
Chops 8 minutes.
Spring chicken 20 minutes,
Small fish 5 to10 minutes.
KITCHEN RULES.
The following measures of capacity may be found use-
ful :-—
3 even teaspoons dry material equals 1 even tablespoon.
4 even tea»poons liquid equals 1 even tablespoon.
16 tablespoons liquid equals 1 cup.
12 tablespoons dry material equals 1 cup.
2 cups equals 1 pint.
4 cups equals 1 quart.
4 cups flour equals 1 quart or 1 pound.
2 cups solid butter equals 1 pound.
2 cups granulated sugar equals 1 pound,
24 cups powdered sugar equals 1 pound.
1 pint milk or water equals 1 pound.
1 dozen eggs should weigh 13 pounds.
The following table of proportion is also valuable :—
1 teasnoon soda to 1 pint sour milk.
1 teaspoon soda to 1 cup molasses.
3 teaspoons baking powder to 1 quart flour.
4 cup yeast or + cake compressed yeast to 1 pint liquid,
1 teaspoon extract to 1 loaf plain cake.
1 teaspoon salt to 2 quarts flour.
1 teaspoon salt to 1 quart soup.
1 secant cup of liquid to 3 full cups of flour for bread.
1 scant cup liquid to 2 full cups flour for muffins.
4. teaspoons of liquid equals 1 tablespoon.
1 pint of liquid equals 1 pound.
2 gills of liquid equals 1 cup or 4 pint.
2 round tablespoons flour equals 1 ounce.
198
KITCHEN RULES.
4 cups of flour equals 1 quart or 1 pound.
1 cup of butter equals $ pound.
1 pint of butter equals 1 pound.
1 tablespoon butter equals 1 ounce.
Butter size of egg equals 2 ounces.
10 eggs equals 1 pound.
2 cups sugar (granulated) equals 1 pound.
24 cups sugar (powdered) equals 1 pound.
Mrs. HARRISON.
MENU.
BREAKFAST NO. 1.
Hominy. Shredded Wheat Biscuits.
Broiled Steak.
French Rolls. Potatoes d la Creme.
Toast.
Tea. Coffee. Chocolate.
BREAKFAST NO. 2
Fresh Fruit.
(Berries of any kind, Oranges or Bananas. )
Broiled Spring Chicken,
Home Rolls. Potatoes,
Muffins.
Scrambled eggs. Toast.
Coffee, Tea. Cocoa.
MENU.
LUNCHEON NO 1.
Melon.
Bouillon.
Cold Salmon Sauce Tartare.
Chops and Peas.
Ice Cream.
Coffee.
LUNCHEON NO. 2.
Bouillon.
Lobster @ la Newburg.
Sweetbreads and Peas
Russian Salad.
Plum Pudding glace.
Fruit.
Coffee.
MENU.
LUNCHEON NO. 3.
Chicken Consommé,
Lobster Chops.
Mushrooms on Toast.
Sweetbreads and Peas.
Frozen Punch.
Broiled Squabs, Lettuce.
Charlotte Russe.
Fruit,
Coffee.
LUNCHEON NO. 4.
Cream of Oysters.
Salmon Cutlets, Cucumbers.
Curried Eggs.
Chicken d la Poulette.
Asparagus, Sauce Hollandaise,
Fruit Tart.
Chocolate Ice Cream.
‘Tis a great point in a gallery how you hang your pictures ; and not
less in society how you seat your party.”
MENU.
DINNER NO. 1.
FIRST COURSE.
Oyster Soup, with Celery.
SECOND COURSE.
Roast Turkey, Oyster Dressing.
Cranberry Sauce.
Croquettes of Rice. Potatoes.
THIRD COURSE.
Quail on Toast.
Vegetables. Pickles. Escalloped Tomatoes,
Macaroni. Currant Jelly.
DESSERT.
Almond Pudding.
Lemon Tart. Raspberry Tart.
Cheese. Fruits. Nuts.
Coffee.
MENU.
DINNER NO. 2.
Raw Oysters,
Dal or Asparagus Soup.
Boiled White Fish with Sauce and Sliced Lemon.
Roast Turkey. Roast Duck.
Cranberry Sauce. Currant Jelly.
Vegetables in season. Croquettes of Potato or Rice.
DESSERT.
Sponge Pudding. Apple Pie.
Cheese. Fruits. Nuts.
Coffee.
MENU.
DINNER NO. 3.
Clear Soup.
Boiled Salmon. Hollandaise Sauce.
Roast Chicken.
Peas. Butter Beans.
New Potatoes, boiled.
Lettuce and Tomato Salad with Mayonnaise Dressing.
Strawberry Short Cake with Whipped Cream.
Ice Cream. Sponge Cake.
Fruit. Coffee.
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Page 77
Presented as published in 1900. 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
FIsH— Large fish about 1 hour, small fish 20 to 30 minutes.
BREAD AND CAKE—
Bread 1 hour. Cakes 20 to 45 minutes. , Biscuits 20 minutes.
BROILING— Steak 1 inch thick 8 to 10 minutes. Chops 8 minutes. Spring chicken 20 minutes, Small fish 5 to10 minutes.
KITCHEN RULES.
The following measures of capacity may be found useful :-—
3 even teaspoons dry material equals 1 even tablespoon. 4 even teaspoons liquid equals 1 even tablespoon. 16 tablespoons liquid equals 1 cup.
12 tablespoons dry material equals 1 cup.
2 cups equals 1 pint.
4 cups equals 1 quart.
4 cups flour equals 1 quart or 1 pound.
2 cups solid butter equals 1 pound.
2 cups granulated sugar equals 1 pound,
24 cups powdered sugar equals 1 pound.
1 pint milk or water equals 1 pound.
1 dozen eggs should weigh 13 pounds.
The following table of proportion is also valuable :—
1 teaspoon soda to 1 pint sour milk.
1 teaspoon soda to 1 cup molasses.
3 teaspoons baking powder to 1 quart flour.
4 cup yeast or + cake compressed yeast to 1 pint liquid, 1 teaspoon extract to 1 loaf plain cake.
1 teaspoon salt to 2 quarts flour.
1 teaspoon salt to 1 quart soup.
1 scant cup of liquid to 3 full cups of flour for bread. 1 scant cup liquid to 2 full cups flour for muffins.
4. teaspoons of liquid equals 1 tablespoon.
1 pint of liquid equals 1 pound.
2 gills of liquid equals 1 cup or 4 pint.
2 round tablespoons flour equals 1 ounce.
KITCHEN RULES.
4 cups of flour equals 1 quart or 1 pound. 1 cup of butter equals 1/2 pound.
1 pint of butter equals 1 pound.
1 tablespoon butter equals 1 ounce. Butter size of egg equals 2 ounces.
10 eggs equals 1 pound.
2 cups sugar (granulated) equals 1 pound. 24 cups sugar (powdered) equals 1 pound.
Mrs. HARRISON.
BREAKFAST NO. 1.
Hominy. Shredded Wheat Biscuits. Broiled Steak. French Rolls. Potatoes d la Creme. Toast. Tea. Coffee. Chocolate.
BREAKFAST NO. 2
Fresh Fruit. (Berries of any kind, Oranges or Bananas. ) Broiled Spring Chicken, Home Rolls. Potatoes, Muffins. Scrambled eggs. Toast.
Coffee, Tea. Cocoa.
Melon. Bouillon. Cold Salmon Sauce Tartare. Chops and Peas. Ice Cream.
Coffee.
Bouillon. Lobster @ la Newburg. Sweetbreads and Peas
Russian Salad. Plum Pudding glace. Fruit.
Coffee.
Chicken Consommé, Lobster Chops. Mushrooms on Toast. Sweetbreads and Peas. Frozen Punch. Broiled Squabs, Lettuce. Charlotte Russe. Fruit,
Coffee.
Cream of Oysters. Salmon Cutlets, Cucumbers. Curried Eggs. Chicken d la Poulette. Asparagus, Sauce Hollandaise, Fruit Tart.
Chocolate Ice Cream.
‘Tis a great point in a gallery how you hang your pictures ; and not less in society how you seat your party.”
DINNER NO. 1. FIRST COURSE.
Oyster Soup, with Celery. SECOND COURSE. Roast Turkey, Oyster Dressing. Cranberry Sauce. Croquettes of Rice. Potatoes. THIRD COURSE. Quail on Toast.
Vegetables. Pickles. Escalloped Tomatoes, Macaroni. Currant Jelly.
Almond Pudding.
Lemon Tart. Raspberry Tart. Cheese. Fruits. Nuts. Coffee.
DINNER NO. 2. Raw Oysters,
Dal or Asparagus Soup.
Boiled White Fish with Sauce and Sliced Lemon.
Roast Turkey. Roast Duck. Cranberry Sauce. Currant Jelly. Vegetables in season. Croquettes of Potato or Rice.
Sponge Pudding. Apple Pie.
Cheese. Fruits. Nuts.
Coffee.
DINNER NO. 3. Clear Soup. Boiled Salmon. Hollandaise Sauce. Roast Chicken. Peas. Butter Beans. New Potatoes, boiled. Lettuce and Tomato Salad with Mayonnaise Dressing. Strawberry Short Cake with Whipped Cream. Ice Cream. Sponge Cake. Fruit. Coffee.
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