Pork and Beans. Pickles. Indian Pudding. Cream Sauce.
BREAKFASTS. Fall and Winter.
OZELLA SEFFNER.
1. Melon. Fried Mush. Fried Oysters. Potatoes. Rolls. Coffee or Cocoa.
2. Melon or Fruit. Graham Cakes. Maple Syrup. New Pickles. Broiled Steak. Corn Oysters. Coffee or Cocoa.
3. Melon or Fruit. Fried Oat Meal Mush. Syrup. Bacon, Dipped in Eggs. Fried Potatoes. Coffee.
4. Oranges. Warm Biscuit. Jelly. Broiled Oysters on Toast. Rice Balls. Coffee.
5. Oranges. Mackerel. Fried Potatoes. Ham Toast. Muffins.
6. Breakfast Bacon. Corn Griddle Cakes. Syrup. Boiled Eggs. Baked Potatoes.
Spring and Summer.
1. Fruit. Muffins. Ham. Eggs. Radishes. Onions. Coffee.
2. Fruit. Light Biscuit. Breakfast Bacon. Scrambled Eggs. Fried Potatoes. Coffee.
3. Fruit. Corn Meal Muffins. Veal Cutlets. French Toast. Radishes. New Onions. Coffee.
4. Strawberries. Lamb Chops. Cream Potatoes. Graham Muffins. Coffee.
5. Raspberries. Oat Meal and Cream. Sweet Breads. Sliced Tomatoes. Hamburg Steak. Fried Potatoes. Coffee.
6. Berries. Breakfast Bacon, Dipped in Butter and Fried. Sliced Tomatoes. Baked Potatoes. Muffins. Coffee.
A FEW PLAIN DINNERS. GAIL HAMILTON.
1. Tomato Soup. Cranberry Sauce. Roast Pork, with Dressing. Potatoes. Peas.
DESSERT--Fruit and Cake. Coffee.
2. Vegetable Soup. Beef Steak and Gravy. Macaroni, with Cheese.
DESSERT--Cake and Lemon Pudding. Coffee.
3. Clam Soup. Boiled Chicken. Potatoes. Lettuce, Mayonnaise Dressing.
DESSERT--Strawberry Shortcake, with Strawberry Sauce. Coffee. Crackers. Cheese.
SOUP.
"A hasty plate of soup"
PREFACE.
The best soups are made with a blending of many flavors. Don't be afraid of experimenting with them. Where you make one mistake you will be surprised to find the number of successful varieties you can produce. If you like a spicy flavor, try two or three cloves, or allspice, or bay leaves. All soups are improved by a dash of onion, unless it is the white soups, or purees from chicken, veal, fish, etc. In these celery may be used.
In nothing so well as soups can a housekeeper be economical of the odds and ends of food left from meals. One of the best cooks was in the habit of saving everything, and announced one day, when her soup was especially praised, that it contained the crumbs of gingerbread from her cake box!
Creamed onions left from a dinner, or a little stewed corn or tomatoes, potatoes fried or mashed, a few baked beans--even a small dish of apple sauce--have often added to the flavor of soup. Of course, all good meat gravies, or bones from roast or fried meats, can be added to the contents of your stock kettle. A little butter is always needed in tomato soup.
Stock is regularly prepared by taking fresh meat (cracking the bones and cutting the meat into small pieces) and covering it with cold water. Put it over the fire and simmer or boil gently until the meat is very tender. Some cooks say, allow an hour for each pound of meat. Be sure to skim carefully. When done take out meat and strain your liquid. It will frequently jelly, and will keep in a cold place for several days, and is useful for gravies, as well as soups.
A FINE SOUP. MRS. W. H. ECKHART.
Take good soup stock and strain it. When it boils add cracker balls, made thus: To one pint of cracker crumbs add a pinch of salt and pepper, one teaspoonful parsley, cut fine, one teaspoonful baking powder, mixed with the crumbs, one small dessert spoon of butter, one egg; stir all together; make into balls size of a marble; place on platter to dry for about two hours; when ready to serve your soup put them into the stock; boil five minutes.
ROAST BEEF SOUP. MRS. W. C. BUTCHER
To a good loin roast add six tablespoons of vinegar and small piece of butter; salt and pepper; stick six cloves in the roast; sprinkle two tablespoons of cinnamon and sift one cup of flour over it.