Breakfast.Dinner.Supper.Soda-biscuit.Bread Soup.Browned Flour SoupSugar-syrup.Beef-neck Stew.with Fried Bread.Coffee.Noodles.Toast and Cheese.Cream-of-ricePudding.
The recipe forSoda-biscuitwill be found onpage 242.
Bread Soup.Ingredients, dry bread broken in small bits, water, salt, pepper, onion, and a little fat. Soakthe bread in the water for a few minutes. Fry the onion, sliced, in the fat, and add it to the soup, with the salt and pepper.
Or, use milk instead of water, and toasted or fried bread. Boil slowly for five minutes to perfectly soften the bread.
Beef-neck stew,page 186.
Noodles.Ingredients, three eggs, three tablespoons of milk or water, one teaspoon of salt, and flour.
Make a hole in the middle of the flour, put in the other ingredients, and work to a stiff dough, then cut it into four strips. Knead each till fine grained, roll out as thin as possible, and lay the sheet aside to dry. When all are rolled, begin with the first, cut it into four equal pieces, lay the pieces together, one on top of another, and shave off very fine, as you would cabbage; pick the shavings apart with floured hands and let them dry a little.
To use.Boil the strips a few at a time in salted water, taking them out with a skimmer, and keeping them warm. Strew over them bread crumbs fried in butter, or use like macaroni.
These noodles will keep indefinitely when dried hard. Therefore, when eggs are cheap, they may be made and laid up for the winter. The water in which they are boiled is the basis of noodle soup. It needs only the addition of a little butter, a teaspoon of chopped parsley, and a few of the cooked noodles.
Cream-of-rice Pudding,page 206.
Browned Flour Soup.
2 Tablespoons of butter or fat.½ Cup of flour.2 Pints of water.1 Pint of milk.1 Teaspoon of salt.
Cook the flour brown, in the fat over a slow fire, or in an oven. Add slowly the water and other ingredients. Serve with fried bread.
Toast and Cheese.Toast some slices of white or Graham bread, arrange them in a platter, and pour over sufficient salted water to soften them. Grate over enough old cheese to cover the toast. Set it in the oven to melt, and place the slices together as sandwiches. This is the simplest form of "Welsh Rarebit."
Breakfast.Dinner.Supper.Milk Toast.Beef Stew.Noodle Soup.Coffee.Creamed Potatoes.Broiled Herring.Dried Apple Pie.Bread.Bread and Cheese.Tea.Corn Coffee.
Milk Toast,page 130.Beef Stew,page 186.Creamed Potatoes,page 166.
Dried Apple Pie.Make a crust in the following manner: One quart of flour, one teaspoon of salt, one tablespoon of butter or lard, or butter and suet, one scant pint of sweet milk, or water, with one teaspoon of soda and two of cream of tartar, or three teaspoons of baking powder.
Sift the flour, salt, cream of tartar, and soda together twice, put it into a chopping-tray, and chop in the shortening, which should be cold and hard, till all is fine and well mixed. Now add the milk a little at a time, still mixing with the chopping-knife. Turn the dough on to a molding-board, and roll it out quickly. When half an inch thick, bake in a sheet or cut it into rounds, and bake in layer cake tins.
When done, split it in two, and spread each half with dried apples, stewed with a little lemon-peeland sugar. Lay the two pieces together, and eat while warm.
Any other fruit may be used in the same way, and if a richer crust is wanted, two tablespoons of fat instead of one may be used.
Corn Coffee.Roast common field corn as brown as possible without burning. Grind coarsely, and steep like coffee. Add milk and sugar, and you will find it a delicious drink.
Noodle Soup,page 305.
Breakfast.Dinner.Supper.Oatmeal Mush, withPea Soup.Bread Pancakes.Milk and Sugar.Mutton Stew.Fried Bacon.Bread.Broiled Potatoes.Tea.Coffee.Bread.
Oatmeal Mush,page 91.
Pea Soup.Ingredients, one pound of peas, one onion, two tablespoons of beef fat, salt and pepper. Additions to be made according to taste. One fourth of a pound of pork, or a ham-bone, a pinch of red pepper, or, an hour before serving, different vegetables, as carrots and turnips, chopped and fried.
Soak the peas over night in two quarts of water. In the morning pour it off, put on fresh water, and cook with the onion and fat until very soft. Then mash or press the peas through a colander or soup-strainer to remove the skins, and add enough water to make two quarts of somewhat thick soup. Season.
Mutton Stew,page 187.
Bread Pancakes.Make in the following manner: One quart of milk, three eggs, one tablespoon of butter, one teaspoon of salt. Add to this one cup of flour, and two cups of bread crumbs that have been soakedsoft in milk or water and mashed smooth. The batter should be rather thick. Bake in small cakes, adding more flour if they stick.
Breakfast.Dinner.Supper.Oatmeal Mush andFried Fish, withFried Farina Pudding.Milk.Mint Sauce.Broiled Salt Pork.Buttered Toast.Fried Potatoes.Bread. Tea.Coffee.Bread.
Mint Sauce.Two tablespoons of chopped green mint, one tablespoon of sugar, one half cup of vinegar. Mix and let stand an hour or two.
Fried Farina Pudding.One pint of water, one pint of milk, one teaspoon of salt, one half pint of farina, two eggs. Mix the flour and eggs smooth with a part of the milk. Heat the remainder to boiling, and stir in the egg and flour. Continue stirring until it thickens, then cook for fifteen minutes in a double boiler. When cold, cut it in slices and fry them brown on a griddle.
Breakfast.Dinner.Supper.Soda-biscuit.Pea Soup.Corn Mush andBaked Potatoes, withIrish Stew.Molasses.Drawn Butter Sauce.Bread.Bread and GratedCocoa.Cheese. Tea.
Drawn Butter Sauce.Make according to the rule for White Sauce (page 130), except use water instead of milk, and part beef fat instead of all butter.
Irish Stew(page 186).
Breakfast.Dinner.Supper.Oatmeal and Milk.Broiled Beef Liver.Lentil Soup, withBread and Butter.Boiled PotatoesFried Bread.Cocoa.and Carrots, withSmoked Herring.Fried Onions.Bread.Bread and Cheese.Barley Porridge.
Boiled Potatoes, and Carrots with Fried Onions.Slice hot boiled potatoes and boiled carrots together. Season them with salt and pepper, and pour over them hot fried onions.
Lentil Soup.Made like Pea Soup,page 307.
Fried Bread.Cut bread into small cubes and fry it in hot fat until light brown.
Barley Porridge.Made with pearl barley soaked over night in water, and then cooked for two hours, or until it is soft. During the last hour add milk instead of water. Flavor with salt and butter.
Breakfast.Dinner.Supper.Buckwheat Cakes.Giblet Soup.Codfish Balls.Fried Bacon.Baked Potatoes, withCheese.Coffee.Drawn Butter Sauce.Bread.Bread.Tea.
Giblet Soup.Giblet soup is made from the heart, liver, and neck of chicken and other fowls, which in city markets are sold separately and very cheap. Clean them very carefully, wash in cold water, cut into small pieces, and boil for two hours with onions and herbs. Then add a little butter, thickening, salt, and pepper.
Codfish Balls(Salt Cod). Codfish is one of the cheap foods that seems to be thoroughly appreciated amongus, and good ways of cooking it are generally understood. It must be freshened by laying it in water over night. When soaked, put it into cold water, and bring gradually to the boiling point; then set the kettle back where it will keep hot for half an hour; at the end of that time separate it into fine shreds, add an equal amount of fresh mashed potato, make into balls, and fry on a griddle.
Breakfast.Dinner.Supper.Fried Bacon.Boiled Corned Beef,Pea Soup.Boiled Potatoes.withYeast Biscuit andBread.Horse-radish Sauce.Butter.Coffee.Stewed Cabbage.Stewed Fruit.Bread.Barley Porridge.
Boiled Corned Beef.Boil the beef for three hours, very slowly at first, changing the water once if it is very salt.
Horse-radish Sauce.Add grated horse-radish to drawn batter sauce. Simmer a few minutes.
Barley Porridge,page 309.
Breakfast.Dinner.Supper.Fried Bacon.Browned Flour Soup.Baked Beans.Corn Bread.Stewed Mutton.Bread.Coffee.Mashed Potatoes.Apple Dumplings, withBread.Pudding Sauce. Tea.
Corn Bread.(1) Plain. One cup of sweet milk, one cup of sour or buttermilk, or both of sour milk, one teaspoon of salt, one teaspoon of soda, one tablespoon of butter or suet or lard, three cups of Indian meal, andone cup of wheat flour, or all of Indian meal. Mix, pour into a tin, and bake forty minutes.
(2) Richer. The same, with an egg and one half cup of sugar added.
(3) Very nice. No. 1, with the addition of three eggs, one half cup of sugar, and one third of a cup of butter, one cup of meal being omitted.
Browned Flour Soup,page 305.
Apple Dumplings, with Pudding Sauce.The Dumplings.Make a crust like that used in dried apple pie. Cut it in squares; place sliced apples in the middle, and gather up or pinch the corners. Bake or steam.
Sauce.One pint of water made into a smooth paste with a heaping tablespoon of flour. Cook ten minutes. Strain if necessary, sweeten to taste, and pour it over one tablespoon of butter, and the juice of a lemon, or other flavoring. If lemon is not used, add one tablespoon of vinegar. This can be made richer by using more butter and sugar. Stir them to a cream with the flavoring, and then add the paste.
Breakfast.Dinner.Supper.Fried Codfish.Sheep's-head Stew,Potato and OnionBread and Butter.with Soda-biscuitSalad.Coffee.Dumplings.Broiled Salt Pork.Baked Potatoes.Bread.Bread and GratedCorn Mush, withCheese. Cocoa.Pudding Sauce.
Sheep's-head Stew(see Mutton Stew,page 187).
Potato and Onion Salad.Slice some potatoes (fresh boiled and slightly warm are best). Sprinkle them with minced onion, salt, and pepper. Dress with a little melted butter and vinegar.
Pudding Sauce, the same as that for Apple Dumplings.
Breakfast.Dinner.Supper.Fried Mush andSoup from BoiledBoiled Potatoes, withMolasses.Beef, with Macaroni.Butter Gravy.Bread.Broiled Beef Flank,Dried Apple Roly-Coffee.with Mustard Sauce.poly Pudding.Bean Purée. Bread.Bread. Tea.
Mustard Sauce.Make some drawn butter in the following manner:
A heaping tablespoon of butter, or beef fat, is put into a saucepan. When it boils, one heaping tablespoon of flour is added, and stirred as it cooks. To this add gradually one pint of water, one teaspoon of salt, and one fourth of a teaspoon of pepper. If you wish to unite economy and good flavor, use one half teaspoon of beef fat in making the sauce, and add one half teaspoon of butter cut in small pieces just before serving. Add a little mustard, and you have mustard sauce.
Bean Purée.Make like Pea Soup,page 307.
Dried Apple Roly-poly Pudding.Make the soda-biscuit dough which is used in dried apple pie. Roll it out into a thin sheet, and spread with stewed and flavored dried apples. Roll it into a round or loaf, and bake in a pan containing a little water.
Breakfast.Dinner.Supper.Fried Potatoes.Browned FarinaBean Soup.Bread.Soup, with Toast.Milk Toast.Coffee.Stewed Mutton, withTea.Yeast Dumplings.
Browned Farina Soup.Make like Browned Flour Soup, except use farina.
For other similar bills of fare and recipes, see the Lomb Prize Essay, entitled "Practical, Sanitary, and Economic Cooking," which is published and sold at a low price by the American Public Health Association, and may be bought at any book-store. It is most heartily recommended to nurses who do district nursing as a book which will be found useful among the poor and those possessed of moderate means.
In preparing the preceding pages the following authorities have been consulted. Their works will be found useful for reference on subjects connected with the chemistry of food, bacteriology, nutrition, health, practical cooking, and allied topics.
"The Chemistry of Cookery."W. Mattieu Williams.1885."Food Materials and their Adulterations."Ellen H. Richards.1886."The Chemistry of Cooking and Cleaning."Ellen H. Richards.1882.Various Articles on Food in "The Century Magazine."W. O. Atwater.1887–88."Elementary Manual of Chemistry."Eliot and Storer.Compiled byW. Ripley Nichols. 1880."A Manual of Practical Hygiene."Edmund A. Parkes.Edited byFrançois de Chaumont. 1887."A Simple Treatise on Heat."W. Mattieu Williams.1880."Food for the Invalid."J. Milner Fothergill.1880."Food and Feeding."Sir Henry Thomson.1880."The Boston Cook Book."D. A. Lincoln.1884."New England Breakfast Breads."Lucia Gray Swett.1890."Miss Parloa's New Cook Book."Maria Parloa.1880."Diet for the Sick."Mary E. Henderson.1885."Food in Health and Disease."I. Burney Yeo."Delicate Feasting."Theodore Child.1890."The Story of the Bacteria."T. Mitchell Prudden.1890."Dust and its Dangers."T. Mitchell Prudden.1890."Bacteria and their Products."German Sims Woodhead.1892."The Methods of Bacteriological Investigation."Ferdinand Heuppe, M. D.1886."Microbes, Ferments, and Molds."E. L. Trouessart.1886."Principles of Bacteriology."Alexander C. Abbott, M. D.1892."The Human Body."H. Newell Martin.1890."A Text-book of Human Physiology."Austin Flint, M. D., LL. D.1888."Domestic Hygiene of the Child."Julius Uffelmann, M. D.(A Translation.) Edited byMary Putnam Jacobi, M. D.1891."A Treatise on the Diseases of Infancy and Childhood."J. Lewis Smith, M. D.1886.Article in the "Medical News" on "Diseases of Children Incident to Summer."Victor C. Vaughan.June 9, 1888."Practical, Sanitary, and Economic Cooking."Mary H. Abel.1890. (The Lomb Prize Essay.)"The Town Dweller."Dr. Fothergill."A Guide to Sanitary House Inspection."W. Paul Gerhard.1890."Papers of the American Public Health Association." 1892."Foods."Edward Smith.1883.
"The Chemistry of Cookery."W. Mattieu Williams.1885.
"Food Materials and their Adulterations."Ellen H. Richards.1886.
"The Chemistry of Cooking and Cleaning."Ellen H. Richards.1882.
Various Articles on Food in "The Century Magazine."W. O. Atwater.1887–88.
"Elementary Manual of Chemistry."Eliot and Storer.Compiled byW. Ripley Nichols. 1880.
"A Manual of Practical Hygiene."Edmund A. Parkes.Edited byFrançois de Chaumont. 1887.
"A Simple Treatise on Heat."W. Mattieu Williams.1880.
"Food for the Invalid."J. Milner Fothergill.1880.
"Food and Feeding."Sir Henry Thomson.1880.
"The Boston Cook Book."D. A. Lincoln.1884.
"New England Breakfast Breads."Lucia Gray Swett.1890.
"Miss Parloa's New Cook Book."Maria Parloa.1880.
"Diet for the Sick."Mary E. Henderson.1885.
"Food in Health and Disease."I. Burney Yeo.
"Delicate Feasting."Theodore Child.1890.
"The Story of the Bacteria."T. Mitchell Prudden.1890.
"Dust and its Dangers."T. Mitchell Prudden.1890.
"Bacteria and their Products."German Sims Woodhead.1892.
"The Methods of Bacteriological Investigation."Ferdinand Heuppe, M. D.1886.
"Microbes, Ferments, and Molds."E. L. Trouessart.1886.
"Principles of Bacteriology."Alexander C. Abbott, M. D.1892.
"The Human Body."H. Newell Martin.1890.
"A Text-book of Human Physiology."Austin Flint, M. D., LL. D.1888.
"Domestic Hygiene of the Child."Julius Uffelmann, M. D.(A Translation.) Edited byMary Putnam Jacobi, M. D.1891.
"A Treatise on the Diseases of Infancy and Childhood."J. Lewis Smith, M. D.1886.
Article in the "Medical News" on "Diseases of Children Incident to Summer."Victor C. Vaughan.June 9, 1888.
"Practical, Sanitary, and Economic Cooking."Mary H. Abel.1890. (The Lomb Prize Essay.)
"The Town Dweller."Dr. Fothergill.
"A Guide to Sanitary House Inspection."W. Paul Gerhard.1890.
"Papers of the American Public Health Association." 1892.
"Foods."Edward Smith.1883.
Charts of the composition of various foods may be made like the following, for use in a cooking school. They are valuable and convenient for reference.
CHEMICAL COMPOSITION OF AN EGGShell.Carbonate of lime.Yolk.Nitrogenous matter16.00%Fat30.70%Salts1.30%Water52.00%White.Nitrogenous matter20.40%Salts1.60%Water78.00%COMPOSITION OF COW'S MILKWater87.4%Fat4.0%Sugar and soluble salts5.0%Nitrogenous matter and insoluble salts3.6%Dr. Miller.COMPOSITION OF COCOACocoa butter48.00%Nitrogenous matter, albumen, etc.21.00%Theobromine4.00%Starch and traces of sugar11.00%Cellulose3.00%Coloring matter and aromatic essencesTracesMineral matter3.00%Water10.00%Payen.COMPOSITION OF BREADNitrogenous matter8.10%Carbohydrates, starch, sugar, etc.51.00%Fatty matter1.60%Mineral matter2.30%Water37.00%Cellulose0.00%COMPOSITION OF POTATOWater75.00%Starch18.80%Nitrogenous matter2.00%Sugar3.00%Fat0.20%Salts, principally potash1.00%
The following is a list of the necessary furniture, utensils, china, and miscellaneous articles for furnishing a cooking school:
CHINA FOR SERVING3 Glass cream pitchers.1 Oatmeal set.6 Small china cream pitchers.1 Cracker jar.6 Coffee-cups and saucers.6 Dinner plates.6 Tea-cups and saucers.6 Tea plates.3 Cocoa-cups and saucers.6 Individual bread plates.2 Bouillon-cups and saucers.6 Individual Butter plates.3 Egg-cups.6 Glass sauce dishes.3 Egg-glasses.6 Bone dishes.6 Tall, slender glasses for milk-punch, egg-nog, etc.1 Vinegar cruet.-nog, etc.1 Small red goblet for serving beef-juice.2 Individual salt-cellars.6 Tumblers.2 Individual pepper-bottles.1 Spoon-holder.3 Small oval platters.3 Glass sugar bowls.3 Medium-size oval platters.2 Soup bowls.3 Silver or planished tin covers, for platters or vegetable, dishes.2 Salad bowls.6 Silver knives.2 Finger bowls.6 Silver forks.3 Small teapots.6 Silver spoons.1 Cocoa-pot.1 Pair of silver sugar-tongs.1 Tête-à-tête set.1 Champagne tap.COMMON KITCHEN CHINA3 Large pitchers.6 Quart bowls.3 Small pitchers.6 Pint bowls.6 Half-pint cups.3 Large vegetable dishes.6 Saucers.3 Small vegetable dishes.12 Custard cups.3 Pudding dishes.6 Individual scallop dishes.1 Large jelly-mold.3 Mixing bowls.6 Small jelly-molds.GRANITE-WARE2 Six-quart covered kettles.3 Stew-pans.1 Six-pint double boiler.6 Saucepans.2 Three-pint double boilers.2 Omelet-pans.1 Quart double boiler.2 Hand-basins.1 Coffee-pot.IRON AND TIN WARE1 Tin tea-kettle.3 Frying-pans.6 Half-pint measure cups in thirds.2 Iron baking-pans for bread.6 Half-pint measure cups in fourths.2 Sponge-cake pans.2 Tin jelly-molds.1 Iron gem pan.1 Large-mouthed tunnel.2 Muffin tins.3 Small tunnels.1 Chafing-dish.1 Colander.3 Lacquered trays.1 Taper soup-strainer.3 Small trays.3 Coarse wire strainers.12 Japanned boxes of different sizes, for flour, etc.3 Fine wire strainers.6 Tea-caddies.2 Tea-strainers.1 Biscuit-cutter.1 Flour sieve.4 Cutting-knives.1 Dredging box.3 Vegetable knives.1 Egg-poacher.1 Chopping-knife.1 Grater.1 Meat-cleaver.1 Whip-churn.6 Forks.2 Dover egg-beaters.1 Set of steel skewers.1 Lemon-squeezer.1 Corkscrew.1 Meat-press.1 Can-opener.1 Potato-masher.1 Ice-pick.2 Large wire broilers.1 Sugar-scoop.2 Small wire broilers.1 Basting-spoon.1 Oyster-broiler.6 Mixing-spoons.1 Wire cake-rest.12 Tablespoons.2 Large tin pans.12 Teaspoons.WOODEN WARE1 Coffee-mill.1 Molding-board.1 Ice-cream freezer.1 Rolling-pin.1 Salt-box.2 Butter-spatters for butter-balls.1 Spice-box.2 Cake-spoons.1 Dish-tub.2 Salt-spoons.1 Large oval chopping-tray.2 Vegetable brushes.2 Meat-boards.2 Scrubbing brushes.1 Bread-board.LINENTable-cloths.Mops.Napkins.Ice-bag.Hand-towels.Jelly-bags.Tea-towels.Cleaning-cloths.Dish-cloths.MISCELLANEOUS1 Chemists' thermometer.1 Quevenne's lactometer.1 Oven thermometer.1 Hamper for soiled linen.1 Arnold sterilizer.6 Quart Mason jars.1 Feser's lactoscope.6 Pint Mason jars.FURNITURE1 Cooking stove, with appurtenances.1 Refrigerator.1 Coal-hod.1 China-closet.1 Coal-shovel.1 Open dresser.1 Galvanized iron covered waste-pail.6 Chairs.1 Galvanized iron sink.1 Broom.2 Towel-racks.1 Dust-pan.2 Tables.1 Dust-brush.
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