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The Home Science Cook Book | by Mary J. Lincoln and Anna Barrows



The aim of this book is not to answer, the question "what" as to choice of foods, nor "why" certain processes have been adopted as best suited to their preparation for the table, but it endeavors to tell "how" to put materials together to produce results pleasing to the eye and palate and nourishing to the body. The choice of foods may be considered in another handbook, but this one is distinctly a cook-book. Cook-books of the past contained recipes for coloring fabrics, healing diseases, for cleaning, for pickling and preserving, yet little by little these processes have become trades, and have departed or are gradually going from under the home roof, probably never to return. The art of cooking still remains, and since the introduction of the chafing-dish and the gas stove is receiving new attention.

TitleThe Home Science Cook Book
AuthorMary J. Lincoln and Anna Barrows
PublisherHome Science Publishing Company
Year1902
Copyright1902, Home Science Publishing Company
AmazonThe home science cook book
The Home Science Cook Book Book Cover

Mary J. Lincoln and Anna Barrows

Editors Of The American Kitchen Magazine

Boston

-Preface
The aim of this book is not to answer, the question what as to choice of foods, nor why certain processes have been adopted as best suited to their preparation for the table, but it endeavors to t...
-Breakfast
Many housekeepers would be happy to eliminate breakfast from the order of the day. To go without this meal has been something of a fad of late, and many who have tried this plan extol it highly, while...
-Fruit
Fruit is mainly water, but that is pure, and the solids are such as will aid in keeping the body in healthy condition. Perfect fruit is always best served in its natural condition, without cooking ...
-Fruit. Part 2
Dried Fruits Dried fruits having parted with their natural juices in the drying process need to have this moisture restored before they are cooked. The most effectual way to do this is to let them ...
-Fruit. Part 3
Compote of Apples Make a sirup with one cup each of sugar and water. Flavor with a bit of lemon peel or cinnamon bark if the apples require it. Core and pare medium-sized apples, and cook th...
-Fruit. Part 4
Blackberries These require but little sugar. If stewed too long the seeds become bitter Blueberries Pick over and wash the berries. Put one cup of water in the kettle for each quart of be...
-Fruit. Part 5
Lemons And Limes. These are mainly used for beverages and for flavoring other foods. Melons. Cantaloup should be cut in halves across, and have the seeds removed. A lump of ice is often p...
-Fruit. Part 6
Raisins. Wash, soak, and stew like other dried fruits. Or while cooking add an equal quantity of sliced apple, soaked dried apple, cranberries, or apricots. When using raisins that lack flavor stew...
-Cereals
Cereals are from two-thirds to three-fourths starch, and the balance consists of protein, fat, water, mineral matter, and woody fiber. Since cereals absorb several times their bulk of water while cook...
-Cereals. Part 2
Mush Balls. Season one pint of mush left from breakfast with more salt, if needed, a dash of pepper, and a few drops of onion juice. Shape in small balls, dip in melted fat, and bake in a hot oven....
-Cereals. Part 3
Boiled Rice. Pick over and wash one cup of rice, put into two quarts or more of rapidly boiling salted water. Stir ' at first to prevent any grains from sticking to the bottom of the kettle. Let it...
-Bread
Warm bread for breakfast is an American custom to which much dyspepsia has been attributed. Such breakfast breads, if carefully mixed and thoroughly baked, should not injure persons in good health. ...
-Bread. Part 2
Bread - One Loaf One cup of milk, or half milk, half water, one-half teaspoon each of salt and sugar, from one-fourth to one whole yeast cake, according to time, softened in water, and about three ...
-Bread. Part 3
Rolls. In a bowl put one tablespoon of butter or lard, one tablespoon of sugar, one teaspoon of salt, and one pint of scalding hot milk. When cool, if to rise over night, add one-quarter yeast cake...
-Bread. Part 4
Fried Rolls Use a plain milk dough or the zwieback mixture. When light cut out with a spoon, drop into hot fat, and cook until brown. Or shape the rolls more regularly and leave them on the board t...
-Bread. Part 5
Raised Griddle Cakes Mix one cup of warm milk, one tablespoon of butter, one teaspoon of sugar, one half teaspoon of salt, one-fourth yeast cake, and one cup of flour. Let it rise over night; in th...
-Quick Doughs
General Directions For Mixing. Arrange fire and dishes for cooking, measure everything before mixing any, sift dry materials, add liquids, mix thoroughly, and cook immediately. Two or three even...
-Quick Doughs. Part 2
Rye Muffins Sift together one cup each of rye meal and white flour, two teaspoons of baking powder (or one of cream of tartar and one-half of soda), one-half teaspoon of salt, and one tablespoon of...
-Quick Doughs. Part 3
Surprise Rolls. Make a shortcake dough. Mince cooked chicken and season highly, mix with a thick white sauce; form in small finger-sized rolls. Wrap each with a thin layer of dough; bake in hot ove...
-Quick Doughs. Part 4
Pop-Overs. Into a bowl put one cup of flour, one cup of milk, one egg, and a saltspoon of salt. Put in the egg beater and stir gently for a moment; then beat vigorously until perfectly mixed and fu...
-Quick Doughs. Part 5
Griddle Cakes. Into one pint of sifted flour mix one-half teaspoon of salt, three teaspoons of baking powder, and one teaspoon of sugar. Beat two eggs until they are very light, turn into them one ...
-Quick Doughs. Part 6
Toast for Garnishing Cut the bread into rounds with a large cake-cutter before toasting, or remove the crusts and cut into oblong pieces; or cut into small squares or diamonds. For a border, cut, a...
-Eggs
Boiled Eggs Put eggs in a saucepan of cold water and heat. By the time the water boils the eggs will be ready to eat. Or put the eggs in boiling water and place the dish containing them where th...
-Eggs. Part 2
Shirred Eggs Butter egg shirrers or ramekins. Break an egg into each, season slightly, and bake until the whites are firm. The dishes may be lined with crumbs or chopped ham or cheese or parsley be...
-Eggs. Part 3
Goldenrod Eggs. Chop the whites of three or four hard-boiled eggs, and mix with one cup of white sauce, seasoning as desired. Pour over strips or rounds of toast. Rub the yolks of the eggs through ...
-Eggs. Part 4
Eggs With Fish. Take what is left of boiled or baked fresh fish, remove the bones and skin, and warm it in hot milk enough to moisten. Turn it out on a platter. Poach three or four eggs and lay the...
-Luncheon
Luncheon is the meal at which to use up left-overs. Ability to use left-overs wisely indicates wide culinary knowledge on the part of housekeeper or cook. The second appearance of any article of food ...
-Emergency Luncheons
Sometimes we read of menus evolved under pressure, or at short notice, from the contents of cupboards which rival Mother Hubbard's in barrenness. Many of these feasts would be impossible without the l...
-The School Lunch Basket
Few public schools are as yet prepared to provide lunches on their premises, though several successful experiments will encourage other towns and cities to do likewise. But for many children in city a...
-Sauces
Sauces are appetizing dressings for food, usually in liquid form. Fruit sauces have been considered in the previous pages and pudding sauces will follow the puddings. Meat and fish sauces are given he...
-Sauces. Part 2
White Sauce. Two tablespoons of butter and two tablespoons of flour to each cup of milk. Or one ounce of butter and one-half ounce of flour to each half pint of milk. One-fourth teaspoon of salt an...
-Sauces. Part 3
Soubise Sauce Use half milk or stock and half pulp from onions boiled and rubbed through a strainer Spanish Sauce In two ounces of butter cook until tender a small onion and a green peppe...
-Sauces. Part 4
Horseradish Sauce. Make like the cucumber sauce, using one-fourth cup of grated horseradish in place of the cucumbers. Or add the horseradish to a Hollandaise sauce. Or the horseradish may be steep...
-Soups
Two classes, milk soups and stock soups, will include practically all kinds that are served. Vegetables are combined with either milk or meat stock, and often with both. Occasionally, however, frui...
-Soups. Part 2
Bouillon. This is generally made from beef, but sometimes from chicken or clams or oysters. It should be somewhat like beef tea, hence little or no bone is used, and vegetables are often omitted an...
-Soups. Part 3
Quick Bouillon. Tie in a piece of cheese-cloth a small onion cut fine, half a bay-leaf, a blade of mace, two or three cloves and peppercorns, and cook this in three pints of water for half an hour,...
-Soups. Part 4
Onion Soup. Peel and slice four large onions, scald, and drain. Cover with cold water, and simmer till very soft. Mash through a vegetable strainer, add one cup of milk, and heat again. Cook one ta...
-Soups. Part 5
Cream of Cheese To one quart of cream of chicken, omitting celery and onion, add one-half cup of grated cheese and a speck of soda. Season with salt and paprika. Blend with beaten yolks of two eggs...
-Soups. Part 6
Hulled Corn Soup The flavor of hulled corn is especially agreeable to those accustomed to this dish in childhood. If one wishes to serve it in a modern way, a soup or puree will be found to be deli...
-Entrees
General Directions for Warming over Meats. Remove everything uneatable, bones, gristle, or skin. Cut in pieces of equal size, or chop fine. Moisten with gravy or stock, season moderately, and serve...
-Entrees. Part 2
Chartreuse Of Rice And Meat Or Fish. Boil one cup of rice in two quarts of boiling water till tender; drain and line a mold. Fill with one pint of cold meat or fish, well seasoned and moistened wit...
-Entrees. Part 3
Salmon Loaf Mince one can of salmon; add one cup of stale bread-crumbs (the white, without crust), two beaten eggs, one-half cup of milk. Season to taste with salt, pepper, parsley, and lemon juice...
-Entrees. Part 4
Left-Over Fish Balls Every one recognizes the difference between fresh hot mashed potato and potato that has been allowed to become cold and then chopped and warmed over, but each may be perfect in...
-Entrees. Part 5
Swedish Timbale Cases Two eggs, one-half cup of milk, one cup of flour, one saltspoon of salt, one teaspoon of sugar, one tablespoon of oil or melted butter. Do not separate eggs, but beat the whol...
-Entrees. Part 6
Macaroni With Eggs. Omit the cheese in the preceding recipe and add two hard-boiled eggs, chopped fine and seasoned with salt and pepper. Macaroni With Ham. To the macaroni and sauce add ...
-Croquettes
Croquettes may be made from almost any food material. The crisp, brown outside is attained by rolling in egg and crumbs and frying in deep fat. That process is common to all croquettes, and all variet...
-Croquettes. Part 2
Shaping The standard shapes for croquettes are the cylinder, the cone, and the cutlet, though as many other forms may be made as the ingenuity of the cook can devise. It is a question whether apple...
-Croquettes. Part 3
Croquettes Or Cutlets. One solid cup (or one-half pound) of cooked meat, chopped fine. Season chicken or veal with one-half teaspoon of salt, one-half teaspoon of celery salt, one saltspoon of pepp...
-Salads and Salad Dressings
Meat salads are suitable for the substantial dish for a family luncheon, especially in warm weather. A salad for dinner should always be of some light vegetable, like lettuce, chicory, celery, etc., p...
-Salads and Salad Dressings. Part 2
Cream Dressing With a wire spoon beat one-half pint of sour cream with a tablespoon of sugar and with vinegar to offset the sweetness of the sugar. Thick cream makes a foamy dressing. Season with p...
-Salads and Salad Dressings. Part 3
Waldorf Salad This consists of equal proportions of apple and celery cut in small pieces and held together by mayonnaise dressing. Apple and Onion Salad Boil one cup of vinegar, or if str...
-Salads and Salad Dressings. Part 4
Crab Salad. Remove the meat from the shells; mix with it enough mayonnaise tartare to moisten it. Put it in the cleaned shells, garnish with sliced lemon, cut in quarters, and lay one lapping over ...
-Salads and Salad Dressings. Part 5
Salad With Jellied Mayonnaise. To one pint of mayonnaise dressing add one cup of aspic jelly made with one cup of highly seasoned soup stock and one-half box of gelatin. Mix together when the jelly...
-Dinner
Since this handbook is designed for use in simple every-day life, soups, salads, and made dishes are grouped under the head of luncheons, while dinner includes only fish, meat, vegetables, and dessert...
-Fish
Preparation of Fish To remove scales, scrape with a knife from the tail slowly toward the head, occasionally rinsing the knife in water The inner organs of small fish may be pressed out through ...
-Fish. Part 2
Boiled Salmon. Scrape the skin of a four-pound piece of salmon, wipe, tie in cheese-cloth, and immerse in gently boiling salted water. Cover and cook slowly from thirty to forty minutes, or until t...
-Fish. Part 3
Baked Shad Stuff the cleaned fish with buttered crumbs seasoned with salt and pepper. Sew and skewer in place, stand upright in the pan, brush over with butter, gash at uniform distances, and bake ...
-Fish. Part 4
Planked Shad Tack the shad on a thick oak plank already heated, skin side down, and bake in the oven or broil before coals or under gas for twenty to thirty minutes Finnan Haddie. Par...
-Fish. Part 5
Oysters Supreme. Parboil one pint of large oysters with a slice of onion, bit of mace, and sprig of parsley, and drain. Make a thick sauce with one-fourth cup of butter, one-half cup of flour, and ...
-Fish. Part 6
Plain Lobster. Cut the meat into small pieces and mix the liver with it; dry the coral and rub it through a strainer over the meat. Serve with vinegar, melted butter, or with salad dressing; or mas...
-Meats
Roast Beef Wipe, trim, and tie or skewer into shape. If there be a large piece of flank, reserve for soups or stews. Lay the meat on a rack in a pan, sprinkle the fat with salt and pepper, dredge a...
-Meats. Part 2
Hamburg Steaks Chop fine one pound of raw lean beef or mutton with a small amount of fat. Salt pork may supply what the meat lacks. Season with one teaspoon of salt, a shake of pepper, and a few dr...
-Meats. Part 3
Calf's Liver. Prepare in the same way as beef's liver. The thicker portion may be stuffed with crumbs, or larded with bacon or pork, and baked or braised, and served hot or cold. Lamb's Live...
-Meats. Part 4
Tripe a la Poulette Cut tender tripe in small pieces and add to a rich, white sauce. Stew over a gentle heat for twenty minutes, and season with lemon juice and minced parsley. For one pint quickly...
-Meats. Part 5
Mutton Chops. Wipe with a wet cloth; remove the skin and extra fat; have a frying-pan hissing hot, without any fat; put in the chops and cook one minute, turn, and sear the other side; cook more sl...
-Meats. Part 6
Veal This meat is seldom boiled, since it lacks flavor in itself and needs that developed by high temperature or savory herbs. It may be roasted or broiled like other meats, but should not be left ...
-Meats. Part 7
Calf's Heart, Liver, And Tongue. Clean and put the heart and tongue in cold water, bring to a boil quickly, and skim. Add salt; when nearly done put in the liver, first scalding it. When the meat i...
-Meats. Part 8
Broiled Ham. Ham is better broiled than fried. Cut thin and soak it an hour in lukewarm water. Drain, wipe, and broil five minutes. Boiled ham may be cut in thick slices and broiled. Baco...
-Meats. Part 9
Crown of Pork Prepare the ribs of a young pig like the crown of lamb Roast Chicken Pick out pin-feathers and singe. Remove crop and windpipe from the neck; heart, liver, and gizzard, and ...
-Meats. Part 10
Livers En Brochette. After parboiling, divide each liver in three or four pieces, put on skewers with alternate bits of bacon. Broil or bake till bacon is crisp. Serve on the skewers. Chicke...
-Meats. Part 11
Stuffing For Duck. Equal parts of boiled onions, chopped sour apples, and dried bread-crumbs are mixed, moistened with a little melted butter, and seasoned with salt, pepper, and sage. ...
-Vegetables
General Directions for Cooking Vegetables. Select the vegetables carefully, choosing each in the season when it is at its best. Those which are sent to market from a great distance are expensive...
-Vegetables. Part 2
Baked Beans Soak one quart of pea beans over night in cold water. In the morning put them into fresh water and simmer until they burst slightly on removing a few of them in a spoon and blowing on t...
-Vegetables. Part 3
Cabbage All varieties are prepared in the same way. Cut in quarter or smaller sections and freshen in cold water. Cook uncovered in boiling salted water about thirty minutes. The addition of...
-Vegetables. Part 4
Stewed Celery Cut the stalks into inch pieces, put them into boiling water, and cook until tender. Then drain, reserving the water for soup, and serve the celery dressed with butter, salt, and pepp...
-Vegetables. Part 5
Leeks Trim off roots and tough ends of the leaves, cut in three-inch sections. Boil until tender in salted water, and serve on buttered toast. Lentils Lentils should be soaked and cooked ...
-Vegetables. Part 6
Scalloped Onions. Peel and boil one quart of small onions. Make one cup of white sauce and mix with the onions after they are well drained. Put in a deep plate or shallow pudding dish, cover with b...
-Vegetables. Part 7
Summer Squashes. These should be young, fresh, and with tender skin. Wash, and trim off stem and skin if hard, and cut in quarters. Steam or cook in as little water as possible. Put into a strainer...
-Vegetables. Part 8
Potato Cakes Shape cold mashed potato in any small forms, brush over with milk or beaten egg, and brown in the oven. Potato Crust. Mix together one cup of cold mashed potato, one egg, two...
-Vegetables. Part 9
Delmonico Potatoes Or Au Gratin. One pint of boiled potatoes cut in cubes, one cup of thin white sauce highly seasoned, one-fourth to one-half cup of chopped or grated cheese. Put in layers in a bu...
-Desserts
Blanc Mange Soak one-half cup of Irish moss in cold water fifteen minutes, pick over, wash, tie in coarse lace or netting, and cook with one quart of milk in a double boiler half an hour, or until ...
-Desserts. Part 2
Andermatt Rice Pudding. Cook half a cup of washed rice in one cup of boiling water until the water is absorbed; then turn it into the double boiler with three cups of boiling milk. Cook it until te...
-Desserts. Part 3
Floating Island. Make a soft custard with the yolks of eggs. When cold pour into a shallow glass dish. Beat the whites stiff, sweeten, and heap in the center of the custard. This meringue may be fl...
-Desserts. Part 4
Orange Pudding. To one pint of scalded milk add one cup of white crumbs, not crusts, one-fourth cup of sugar, one tea-spoon of butter, the yolks of three eggs, one-fourth cup of candied orange peel...
-Desserts. Part 5
Cabinet Pudding. Butter a mold and decorate it with candied fruit; put in a layer of stale sponge cake, then a few pieces of fruit, and repeat till the mold is nearly full. Pour one pint of boiling...
-Desserts. Part 6
Fruit Souffle Put one-half cup of boiling water in a saucepan on the stove, melt in it two tablespoons of butter, and stir in one-half cup of flour, and cook thoroughly. Then add gradually one-half...
-Desserts. Part 7
Dutch Apple Tea Cake or Pudding Sift together one pint of flour, one-half teaspoon of salt, and three level teaspoons of baking powder. Rub in quickly and lightly one-fourth cup of butter, add one ...
-Desserts. Part 8
Patties And Tarts. Roll puff paste one-eighth of an inch thick, and stamp out circular pieces with a cutter, two and one-half inches in diameter. With a smaller cutter, stamp out the centers from h...
-Desserts. Part 9
Pumpkin Pie. Select a fine grained, solid pumpkin, cut up, and steam or stew with very little water. Sift, add spice and sugar, spread on plates, and heat in a moderate oven to evaporate as much mo...
-Desserts. Part 10
Rhubarb Pie With One Crust. Wash the rhubarb and cut off the root and leaf end, but do not peel it, unless very tough, for the pink skin gives a fine color and flavor. If it is a very sour variety,...
-Desserts. Part 11
Lemon Jelly. Soak one-fourth box of gelatin in cold water. Pour over it, stirring meanwhile, enough boiling water to actually dissolve it, and no more; add about one-half cup of sugar, one-fourth c...
-Desserts. Part 12
Apricot Sponge. Make a pint of jelly from dried apricots, stewed and strained. When half cold beat in the whites of two or three eggs, or one cup of thick cream, whipped, or use the white of one eg...
-Desserts. Part 13
Ice-Cream. This consists mainly or entirely of cream, and takes a specific name from the substance used for flavoring. Frozen Pudding. Ice-cream or custard, highly flavored, and containin...
-Desserts. Part 14
Ice-Cream. Scald one pint of milk, reserving enough to make a smooth paste with one-fourth cup of flour, mix with the hot milk, and cook in double boiler half an hour; add beaten yolks of three egg...
-Desserts. Part 15
Fresh Fruit Ice. Fill punch glasses half full with vanilla ice-cream. Crush strawberries and sweeten to taste with sugar sirup. Pour the fruit over the ice-cream, nearly filling the glass. M...
-Desserts. Part 16
Golden Sauce. Rub one-half cup of butter till soft, add one-half cup of light brown sugar, and beat until very light and creamy. Beat the yolks of two eggs, and when ready to serve put the bowl or ...
-Cakes
The old-fashioned pound cake, or cup cake, or one, two, three, four cake is the mother of all the many cakes of to-day in which butter is used. While the old diet bread or sponge cake is the foun...
-Cakes. Part 2
Sponge Cake. Grate the yellow rind from half a lemon, squeeze the juice over it, let it stand awhile, then strain. Use from four to six eggs according to their size. Beat the yolks thoroughly, add ...
-Cakes. Part 3
Plain Cake. With one-fourth cup (two ounces) of butter creamed, mix gradually three-fourths cup of sugar, next add two egg yolks and beat thoroughly, then add alternately one-half cup of milk and o...
-Cakes. Part 4
Pound Cake. Cream one-half cup of butter, gradually add three-fourths cup of sugar and work till very smooth and light. Add a saltspoon of mace, a tablespoon of lemon juice, and one by one beat in ...
-Cakes. Part 5
White Frosting. One egg white, one teaspoon of lemon juice, one cup of powdered sugar. Beat together for five minutes or till it begins to thicken. Spread over the cake and give it time to harden. ...
-Cakes. Part 6
Orange Butter. In a double boiler cook together one-fourth pound of butter, one cup of sugar, the grated rind and the juice of two oranges, and two eggs or four yolks. Strain and use when cold betw...
-Cakes. Part 7
Plain Cookies. Rub one-half cup of butter until creamy, gradually add one cup of sugar, then put in one egg and beat together thoroughly. Next add, alternately, one-half cup of milk or water and on...
-Cakes. Part 8
Orange Wafers. Cream one-fourth cup of butter, add one-half cup of sugar, the yolks of two eggs, one tablespoon of orange juice in which the grated peel has been soaked. Mix with one scant cup of f...
-Cheese
Every bit of dry cheese should be saved and chopped or grated to add to cereals, omelets, souffles, etc., recipes for which will be found elsewhere. A bottle of Parmesan cheese is a valuable additi...
-Nuts
Salted Almonds Shell the nuts and blanch by covering for a moment with boiling water, then put in cold water and rub off the skins. To a pint of nuts add two tablespoons of olive oil or melted butt...
-Beverages
Cocoa Shells and Nibs The shells and cracked cocoa may be used together or separately, and are prepared in much the same way. They may be soaked previously, but in either case require long cooking ...
-Beverages. Part 2
Filtered Coffee. Put one-half cup of fine coffee in the strainer of a French coffee pot on the back of the stove. Gradually pour in one quart of boiling water, half a cup at a time, keeping the pot...
-Beverages. Part 3
Left-Over Coffee With the most careful calculation often there is some coffee left over, not enough perhaps for another serving as a beverage, but there are many ways in which it may be utilized. D...
-How a Course Dinner May Be Served without a Maid
To give a course dinner without extra help is something that many housekeepers who keep no servant hestitate to attempt. This detailed description is given place here as one of the most practical help...
-Menus for Every Day Life. Menus for January
New Year's Dinner Celery Blue Points Olives Bread Sticks Consomme Salted Almonds Fried Scallops, Sauce Tartare Potato Puff Roast Duck Plum Jelly Chestnut Salad Steamed Plum Pudding, Fru...
-Menus for February
Monday Breakfast Oranges Fish Balls Brown Bread Toast Coffee Doughnuts Luncheon or Supper Baked Beans Cabbage Salad Quick Biscuit Apple Sauce Dinner Cream Of Onions...
-Menus for March
Monday Breakfast Barley Crystals Milk Warmed-Over Fish Hoe Cakes Buttered Eggs Coffee Luncheon or Supper Canned Mulligatawny Soup Bread Sticks Hot Cranberry Sauce And Dumplin...
-Menus for April
Monday Breakfast Shredded Wheat Toast Bacon Baked Eggs Coffee Steamed Dates Luncheon or Supper Baked Potatoes Lyonna1se Tripe Sweet Pickle Pears Bread Pudding Or Cake ...
-Menus for May
Monday Breakfast Coffee Brown Bread, Steamed With Hot Cream Scrambled Eggs Prunes Luncheon or Supper Rice Surprise Wafers Cocoa Gingerbread Dinner Veal Pot Pie, Wit...
-Menus for June
Monday Breakfast Coffee Frizzled Beef Pop-Overs Stewed Prunes Luncheon or Supper Brown Bread Toast Strawberry Salad Cookies Boiled Custard Tea Dinner Breaded Lam...
-Menus for July
Monday Breakfast Baked Bananas Omelet Rice Griddle Cakes Coffee Luncheon or Supper Lettuce Sandwiches Raspberries Cake Dinner Cream Of Peas Radishes Salmon Croquettes ...
-Menus for August
Monday Breakfast Shredded Wheat Bacon Tomato Omelet Muffins Luncheon or Supper Broiled Salt Codfish Pop-Overs Blueberries And Milk Wafers Cottage Cheese Dinner P...
-Menus for September
Monday Breakfast Boiled Rice Omelet Coffee Bacon Toast Pears Luncheon or Supper Minced Lamb With Potato Crust Biscuit Tea Blackberries Dinner Broiled Steak Potatoes...
-Menus for October
Monday Breakfast Coffee Shredded Wheat With Creamed Eggs Baked Apples Luncheon or Supper Boiled Hominy And Milk Corned Beef Salad Crab-Apple Jelly Dinner Sweet P...
-Menus for November
Monday Breakfast Cereal, With Stewed Raisins Fried Pork Chops, With Fried Apples Brown Bread Toast Coffee Luncheon or Supper Baked Beans Potato Salad Ginger Snaps D...
-Menus for December
Monday Breakfast Coffee Boiled Eggs Boiled Rice And Milk Brown Bread Luncheon or Supper Chicken Soup Bread Stewed Fruit Plain Cake Dinner Chicken Pilau Celery And...
-Dinner Menus for Christmas-Tide
I Consomme A La Royale Halibut Turbans Potato Puff Roast Goose Apple Sauce Baked Squash Plum Pudding Orange Sherbet Wafers Coffee Fruits II Clear Soup Boiled Turkey, Oyster Sau...









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