be served at the beginning of a dinner, though they are used only in
those months of the year in which the letter "r" occurs. The balance of
the year little neck clams are used. The second course consists of a
soup, the clear soup being preferred, accompanied by crackers or bread.
Celery may be served also. The third course consists of fish, boiled or
fried, and should be accompanied by small boiled potatoes; if boiled or
cooked in any fancy manner, serve radishes. Fourth course: An entree is
next in order if desired; it should be made in a fancy way, so as to
avoid carving; bread should be the accompaniment. Relishes, such as
olives, salted almonds, etc., are served with this course. The fifth
course consists of roasts. These may be composed of beef, veal, mutton,
lamb, venison, turkey, duck, goose, or capon, accompanied by one or two
vegetables. Sixth course: Punch or sherbet may be dispensed with or
not, as fancy dictates. The seventh course consists of snipe, prairie
chicken, squabs, etc., but poultry, such as spring chicken, or duck,
may be served instead. Eighth course: Any appetizing salad with cheese
wafers. Ninth course: Hot and cold sweet dishes, consisting of
puddings, ice cream, cakes, etc. Tenth course: Turkish or black coffee
served demi-tasse. The above makes a pleasant menu, but it can be made
simpler or more elaborate as one chooses. Before serving the dessert
all the dishes should be removed, save the drinking: glasses, and all
crumbs should be lifted from the cloth by means of the crumb knife and
tray. A dessert plate and dessert spoon and knife provided they are
needed, should then be placed in front of each guest. Coffee (made
after the manner of after dinner coffee) should be passed last,
demi-tasse, and served clear. Sugar and cream should follow, in order
that those who prefer either or both, may help themselves as they
please.
Proper Vegetables and Sauces to Serve With Meats
"The veal artist puts both heart and mind into every dish. It
blends with the season, it is suited to the occasion and harmonizes
with the general manner of living."--Sarah Tyson Rorer.
SOUPS.--Bread or bread sticks with clear soups. Cracker with oyster,
clam or lobster soups, grated cheese (Parmesan preferred) with macaroni
soup. Celery, radishes or olives with all meat soups. Croutons with
puree of vegetables of all kinds and with chowders or hard water
crackers with the latter.
Fish
RAW SHELL FISH.--Serve oysters and clam very cold or deep in their
shells pressed into a plate of cracked ice. Garnish with quarters of
lemon. Pass horse radish, tabasco sauce or tomato catsup and crackers
or wafers or brown bread and butter.
COOKED SHELL FISH.--Brown sauce and toast with boiled oysters. Cabbage
salad, French dressing, tomato relish or catsup with fried oysters.
Lettuce, French dressing, or tomatoes raw or chili sauce or catsup;
sauce tartare; with boiled lobster. Sauce tartare and bread with
deviled crabs or lobster. Sauce tartare and bread with lobster farce.
French rolls and lettuce salad with lobster.
PLANKED OR BAKED FISH.--Potato puff, cucumbers with French dressing or
cucumber sauce. Boiled fish; fried potato balls or French fried
potatoes and cucumbers. Boiled fish; sauce hallandaise, boiled potatoes
with parsley and cucumbers. Small fried fish; sauce tartare and crisp
bread. Fish croquettes or cutlets; potato roses and crisp rolls.
Halibut steaks; cucumbers, brown bread and butter. Creamed or deviled
fish; cucumber sauce and crisp bread. Salt cod fish; boiled potatoes,
parsnips, biscuits or brown bread. Salt mackeral; fried mush corn
bread, gooseberry sauce. Fish timbales; cream sauce or lobster, shrimp
oyster sauce, small potato balls. Sweets should not follow a fish
supper or luncheon.
ENTREES.--Timbales, with cream sauce and peas; mushrooms; pass crisp
bread. Croquettes with peas. Bondins with peas and delicate sauce.
ROASTS.--Serve with the meat course one starchy and one succulent
vegetable, unless a dinner salad is served which generally takes the
place of the succulent vegetable. Never serve two starchy vegetables
together and do not serve potatoes with meat if they were served with
the fish course.
Beef
With roast ribs of beef serve a choice of the following.
STARCHY VEGETABLES.--Mashed potatoes, baked sweet potatoes, browned
roasted potatoes, baked squash, hominy, Yorkshire pudding, corn meal
dumplings.
SUCCULENT OR GREEN VEGETABLES.--String beans, new beets, lima beans,
green corn, scalloped or baked tomatoes, egg plant (stuffed), parsnips,
kale, cabbage and asparagus.
WITH SIRLOIN ROAST.--Stuffed white or sweet potatoes, hominy croquettes
or any of the foregoing starchy vegetables and any of the preceding
succulent vegetables or spinach, young carrots or brussels sprouts.
With a baked fillet of beef always serve mushroom sauce and potato
croquettes and peas. With boiled fillet, sauce Hallandaise and French
salad or asparagus salad. With boiled steak for dinner, stuffed
potatoes or potato croquettes, and peas or string beans, asparagus,
mushrooms or baked tomatoes. With boiled steak for lunch, French fried
or hashed brown potatoes and celery or lettuce. With rolled steak,
tomato sauce and baked potatoes and stewed turnips or carrots. With pot
roast, boiled potatoes, boiled turnips or baked squash, or cabbage.
With boiled corn beef serve cabbage, turnips, greens and boiled
potatoes and horse radish sauce. With brown stew, tomatoes and
dumplings. With boiled beef, boiled potatoes, string beans or browned
parsnips. With hamburger steak, brown or tomato sauce, or stewed
mushrooms or sweet peppers. With beef tongue, raisin sauce, carrots and
boiled rice. With hot salt boiled tongue, potato salad and rye bread.
With baked heart, potatoes, beans, carrots or parsnips. With creamed
dried beef, corn bread or mush.
VEAL.--With veal cutlets, tomato or brown sauce and rice balls. With
roasted veal, boiled rice, spinach, cauliflower or brussels sprouts.
With stewed veal, dumplings and cooked tomatoes. With veal loaf,
celery, apple or tomato salad. With calves liver, macedoine or
vegetables and brown sauce. Garnish with crisp bacon strips. With sweet
breads, baked; brown sauce and peas; stewed; mushrooms and cream sauce;
glazed; mushrooms and peas; broiled, peas and rolls.
MUTTON.--With boiled leg of mutton, caper sauce, boiled rice and
turnips. With roasted leg of mutton, brown sauce, rice croquettes,
turnips or cabbage. With saddle and mutton, plain baked macaroni, peas
or asparagus. With shoulder, boiled rice or turnips or boiled hominy
and parsnip fritters. With Irish stew, dumplings and onions. With
roasted loin, rice croquettes and tomatoes. With broiled chops, creamed
potatoes and peas. With breaded chops, tomato sauce and potato au
gratin. With spring lamb, mint sauce, boiled rice or new potatoes; peas
or asparagus or green beans.
PORK.--With hot boiled ham, potatoes, apple sauce or chili sauce and
cabbage. With baked ham, wine or cider sauce, sweet potatoes or pan
cake, squash and cabbage or spinach or beets. With boiled ham, browned
mashed potatoes, cold slaw and baked apples. With roasted fresh pork,
apple sauce, potatoes or baked squash, cold slaw or cabbage stewed.
With young pig, apple sauce, hominy croquettes, pan baked sweet
potatoes, young lima beans and cold slaw or kohl-rabi. With fat salt
pork, boiled; beans and boiled cabbage and apple sauce or mustard
sauce.
POULTRY.--Serve with turkey, rice either plain, boiled or in
croquettes, or sweet potato or chestnut croquettes and boiled onions or
stewed celery and cranberry sauce. Cream sauce or oyster sauce or pan
gravy. With roast chicken, chestnuts boiled or made into croquettes,
rice or sweet potatoes, mashed, and creamed or baked onions or stewed
celery and grape or crab apple jelly, pan cream gravy. With guinea
fowl, rolls of crisp bacon, hominy and stewed celery, currant jelly.
With capron, same as chicken. With boiled chicken, rice, baked onions
and egg sauce. With fricassee of chicken, dumplings or boiled and baked
onions. With panned chicken, brown sauce, baked dumplings, and corn
fritters or baked sweet potatoes and corn pudding, or plain boiled rice
and baked tomatoes. With boiled chicken, hominy bread, cream sauce and
peas; pasa gauva or crab apple jelly, or waffles and cream sauce. With
hot boned chicken, chestnuts (stewed) and sauce. Stuff tame duck with
walnut, potato or rice stuffing. Serve with it brown sauce and browned
turnips or parsnips or salsify fritters. If the duck is roasted
unstuffed, serve macaroni or spaghetti, browned sweet potatoes or
hominy croquettes and stewed celery, brussels sprouts or stuffed
tomatoes. Pass currant jelly or sour grape jelly. With goose, serve
potato or hominy croquettes and sauer kraut or carefully boiled cabbage
or stewed turnips. Pass apple sauce or barberry jelly.
RABBIT OR HARE.--With Belgian hare, roasted, serve hominy or rice,
stewed celery or cabbage. Pass quince or crab apple jelly. With panned
hare or rabbit, boiled rice, brown sauce and celery with French
dressing or mayonnaise. With fricassee of hare or rabbit dumplings,
chestnuts, or baked squash, and celery or lettuce with salad dressing.
With panned or fried rabbit, sweet potatoes and parsnips, or baked
squash and stewed turnips; currant jelly.
GAME.--With boiled partridge or small birds on toast, lettuce salad.
With wild duck, for main meat course at dinner, cranberry sauce,
macaroni or spaghetti and baked onions; or black currant jelly,
macaroni and brussels sprouts or cabbage, or baked or browned sweet
potatoes and lettuce salad. When served at a course dinner as a game
course only, serve lettuce salad with it. With venison steak, serve red
or black currant jelly, French fried sweet potatoes and celery salad.
With roast venison, baked or brown sweet potatoes, stewed celery and
currant jelly. With wood cock serve spaghetti and lettuce salad. With
partridges, quail and other similar birds on toast or squares of fried
hominy or corn meal mush, lettuce or celery salad. Broiled or fried
prairie chicken or pheasants are served with bread, horse radish sauce,
French fried sweet potatoes and celery or lettuce salad. Small birds
like reed and rail are served on toast in cases of onions or sweet
potatoes. Serve squabs with peas or asparagus tips. Pigeons with small
almond balls, rolls of crisp bacon and celery.
COLD MEATS.--With collard beef, cold, serve salad with French dressing.
With cold roast beef, cream horse radish sauce, aspic jelly, cress with
French dressing. With cold mutton serve sliced tomatoes with salad
dressing. With cold lamb, lettuce and chopped mint with French
dressing. With cold veal serve mayonnaise of celery on lettuce hearts.
With cold turkey, serve tomato jelly, salad dressing or mayonnaise of
celery; or cranberry jelly. With cold duck, serve turnips in jelly with
mayonnaise dressing; or cranberry jelly. With cold ham, cabbage salad
or tomato relish or salad dressing. With cold pork, apple sauce and
cole slaw.--(The above list is adopted from one given by a famous
cook.)
Chafing Dish Recipes
CREAMED OYSTERS ON TOAST.--One quart oysters, one quart milk, yolks of
three eggs, butter size of an egg, salt, pepper, and a dash of nutmeg.
Melt the butter and when slightly brown add the milk and seasoning.
When this is boiling hot add the oysters, chopped, and eggs beaten
well. Thicken with a little flour and water. Serve on hot buttered
toast.--Mrs. Aaron J. Bessie.
SPANISH OMELET.--One half can French peas, one half can tomatoes, one
tablespoon chopped onion, salt and pepper to suit taste, a dash of
paprika. Cook until the onion is soft. Make a plain omelet and serve on
a platter with the vegetables around it. Serve hot.--Mrs. Aaron J.
Bessie.
MUSHROOMS ON TOAST.--Drain the liquor from one can of French mushrooms,
melt one half cup butter until it begins to brown, then add the
mushrooms, salt, pepper, one tablespoon Worcestershire sauce and a
little parsley. Allow to cook for about five minutes. Serve on buttered
toast.--Mrs. Aaron J. Bessie.
SCRAMBLED EGGS WITH SALMON.--One small can salmon, free from bones and
skin, one cup bread crumbs, six eggs beaten light, salt and pepper to
suit taste, one tablespoon butter, melt butter and add salmon, eggs and
crumbs and seasoning. Brown nicely.--Mrs. Aaron J. Bessie.
HAM PATTIES.--Chop cold cooked ham and add one half amount of bread
crumbs, season to suit taste, use enough milk to form in patties, place
in pan and break on each an egg. Cook covered until eggs are
done.--Mrs. Aaron J. Bessie.
WELSH RAREBIT.--One pound cheese grated, one large tablespoon butter,
one large tablespoon catsup, one quarter teaspoon salt, dash of red
pepper, one gill of beer. Cook until smooth, stirring all the time.
Serve hot on buttered toast.--Mrs. Aaron J. Bessie.
Kookery Kinks
Fish may be scaled more quickly if dipped in boiling water for a
moment.
Do not wash meats in water, wipe them with a wet cloth.
The whites of eggs will whip more readily if a pinch of salt is added
to them. If the eggs are placed in cold water for a time before being
broken, they will whip easily.
A small quantity of soda, stirred into milk or cream, will keep it from
souring in hot weather.
A few drops of lemon juice added to the water in which potatoes are
boiled will prevent the potatoes turning dark when cooked.
In mixing liquids with salads, add the liquid to the salad by degrees.
They will blend more readily.
To preserve the color of green vegetables put them on to cook in
boiling water with a pinch of soda; or, keep the cover off the kettle
while boiling them.
If you use too much salt by mistake add a trifle of sugar or a vinegar,
according to the dish. This will counteract the salty taste.
Measuring Hints
A cupful of liquid means all the cup will hold.
A spoonful of liquid is all the spoon will hold.
Salt, flour, seasoning spices, butter and all salads are measured
level.
To measure a level spoonful, dip the spoon into the dry material,
taking up a heaping spoonful, then level it off even with the edge of
the spoon with a knife.
To measure a part of a spoonful, cut lengthwise of the spoon for the
half and crosswise for the quarter.
A tablespoonful of butter should be measured before melting.
A tablespoonful of melted butter should be measured after being melted.
Measure a cupful of cream before it is whipped.
Measure a cupful of whipped cream after it is whipped.
Always sift flour, salt, baking powder, spices, powdered sugar and soda
before measuring. If measured in a solid state before sifting much more
than the quantity called for will be used.
When ice is not to be had, half fill a large flat bottomed bowl with
cold water. Set in this the vessels containing milk, butter, sauces,
etc. Cover with napkins which dip down into the water and set the whole
thing in a draft. Evaporation will keep everything sweet and cool.
Fruit cake recipes usually call for dried currants. These are hard and
lack flavor. Try using an equal measure of chopped prunes. They hold
moisture and impart a delicious flavor to the cake.
Use a large sponge for general house cleaning instead of a brush. It
gets a good grip on the dirt and is not so sloppy.
Silver may be cleaned by laying in a pan of sour milk for several hours
then washed and wiped dry.
Keep lemons in cold water. Change every few days.
Notes
A little sugar added to cream before whipping will prevent it from
turning to butter.
Use scant measure of sugar in custard pie and do not cook after the
custard is set sufficiently to cut with a silver knife, if you want a
smooth and palatable baked custard.
A small dish of water placed in the oven will prevent scorched or
burned food when the oven is hotter than it should be.
Save bread crusts and dry them in the warming closet of the kitchen
range, to roll fine for a coating for fried oysters, croquettes and
cutlets. Dried crumbs are better for dressing and puddings also.
Drop a few slices of raw potatoes in the hot lard used for frying
doughnuts to clarify the grease before putting it away for future use.
Laundry Work
In laundry work different methods must be used for different fabrics.
The texture and color of a garment must be considered before method of
laundering is decided on. As laundry is the heaviest part of house work
one should carefully consider all means by which strength may be saved.
A careful sorting of all clothes. Thorough soaking of all articles that
will not be injured thereby. A generous use of good soap and a well
equipped room for laundry purposes with plenty of good soft water will
to some extent lighten the labor. Chemicals judicially used have been
found helpful. A good solution for loosening dirt and may be used in
soaking the different kinds of clothes including prints and flannels is
given out and recommended by the Agricultural school of Minnesota. It
is made as follows: Procure 10 cents worth of salts of tartar, 10 cents
worth of crystal ammonia, one can of Lewis lye. Dissolve all in a
gallon of warm but not boiling water and cork tightly. When wanted for
use a teacupful of the mixture for from three to four pailsful warm
water will be the right amount to use when soaking clothes.
Laundry References
Use borax water to wash sateen. This method will restore the gloss to
the goods.
Use warm water to sprinkle your starched clothes.
Fine ginghams and percales dipped in sweet milk instead of starch,
gives them that dainty, glossy dressing they have when new.
Ink Stains--Soak in sour milk. If a dark stain remains, rinse in a weak
solution of chloride of lime.
Blood Stains--Soak in cold salt water then wash in warm water with
plenty of soap, afterward boil.
Grass Stains--Saturate the spot thoroughly with kerosene, then put them
in the washtub.
Iodine Stains--Wash with alcohol, then rinse in soapy water.
Hot Tea and Coffee Stains--Soak the stained fabric in cold water;
wring; spread out and pour a few drops of glycerine on each spot. Let
it stand several hours; then wash with cold water and soap.
Iron Rust--Soap the stain thoroughly with lemon juice; sprinkle with
salt and bleach for several hours in the sun.
Grease Spots--Hot water and soap generally remove these. If fixed by
long standing, use ether, chloroform or naptha. All three of these must
be used away from fire or artificial light.
Mildew--Soak in a weak solution of chloride of lime for several hours.
Rinse in cold water.
Sewing Machine Oil Stains--Rub with lard. Let stand for several hours,
then wash with cold water and soap.
Scorch Stains--Wet the scorched place, rub with soap and bleach in the
sun.
Fruit Stains--Stretch the fabric containing the stain over the mouth of
a basin and pour boiling water on the stain. In cold weather fruit
spots can frequently be removed by hanging the stained garments out of
doors over night. If the stain has been fixed by time soak the article
in a weak solution of oxalic acid or hold the spot over the fumes of
sulphur.
Here is an excellent cleansing fluid that will leave no rings or water
lines: One pint of benzine, an ounce of ether and an ounce of
chloroform. Shake well before using and keep tightly corked. An
absorbent pad (white blotting paper or thick towel) should be placed
beneath the material. Apply cleanser with a soft linen cloth and rub
stain lightly until it disappears. Beware of fire.
Cover the grass stains with common black molasses--the thickest you can
get--and rub it in with the finger until the fabric is saturated. Leave
it on for a day and wash out with clear water. A homely but an
effectual process.
For a rust stain, wet the spot and cover with oxalic acid, rub it in
well, and then wash off with clean, tepid water.
Soak the white articles in sour milk or in buttermilk all night. Rinse
in the morning and sun all day, wetting hourly with cream of tartar
water. Rinse again in the evening and repeat the soaking. If one trial
does not wholly remove the mildew, repeat the process.
REVIVING BLACK DRESSES.--Wash black cashmere, mohair, voile or other
black dress goods, in soap suds until clean, then rinse well. Put
bluing into water enough to cover the cloth well until it looks almost
black. Put in the cloth and rinse it about in the water, then be sure
it is all under water and leave it over night. Lift from this bluing
water directly to the line without wringing and let hang until almost
dry, then press on the wrong side on an entirely smooth ironing sheet.
TO LAUNDER A BLACK COTTON DRESS.--Black and white or all black muslin
dresses seldom look well when they come from the laundry and black
cotton does not appear to make a good "tub" dress. But if the following
method is tried it will give the cotton a clear look and stiffness like
new. Mix one half cup of flour with cold water to make smooth, then
turn on two quarts of boiling water and cook five minutes. Add this
starch, to enough warm water to wash the dress or waist in and wash the
garment without using a particle of soap. Rinse in two waters and hang
to dry. Just before ironing sprinkle on the wrong side.
REMEDY FOR PALLOR.--An excellent lotion in case of pallor is made from
one tablespoon of tincture of benzoin and three ounces of rose water.
EGGS PRESERVED IN WATER GLASS.--(Silicate of Sodine.) By this method
eggs may be kept fresh for eight months if rules are carefully
followed. Boil a quantity of water and allow it to cool. Use one gallon
of water and one quart of water glass and stir until thoroughly mixed.
Use a glazed stone jar and deposit the eggs into the solution and see
that the eggs are covered to the depth of at least an inch. The jar
must be covered and stored in a cold place. The eggs must be perfectly
fresh and best results are obtained if they are put in the solution as
gathered from the nests each day. The shells must also be perfectly
clean.--Mrs. Harry Hansen.
WASHING FLUID.--This fluid is guaranteed not to injure or take the
color out of any fabric and may be used in soaking white clothes,
prints and flannels. It is made and used as follows: Heat one gallon of
water. Add one can Lewis lye, ten cents worth of crystal ammonia and
ten cents worth of salts of tartar. Have water hot but not boiling and
cork solution in a gallon jug. A teacupful to three or four pails of
hot water is the amount needed in soaking soiled clothes.--Mrs. Harry
Hansen.
Home Remedies for Simple Ailments
LINSEED POULTICE.--Four ounces linseed meal and ten ounces of boiling
water. Mix gradually. Dip spoon in boiling water when you spread this
mixture on the poultice cloth. Bind on inflamed parts.
MUSTARD POULTICE.--Two ounces of dry mustard mixed with the whites of
two eggs to a paste. Spread on a cloth in a thick paste and apply while
it is fresh and wet.
COLDS.--For a cold in the head just appearing inhale spirits of
camphor. Put one or two drops of camphor on a small lump of sugar,
dissolve in a wine glass of water, (one gill) and take a teaspoonful
every half hour. Take a good cathartic or drink four or five glasses of
hot water at bed time and in half an hour follow with four more glasses
of hot water. Gargle sore throat with warm water and alcohol or warm
water and salt using one level teaspoon of salt to a pint of water. If
cold has made the throat or lungs sore, dip a cloth in cold water,
wring dry and spread it on throat or chest. Cover with three
thicknesses of dry flannel and bind it on securely. Take a hot foot
bath and go to bed. This treatment should cure your cold. If is doesn't
it will be a wise thing to call a physician in the morning before
alarming symptoms are developed. Bathe frequently, drink plenty of
water and keep the bowels in regular action and prevent colds.
TO REDUCE SWELLINGS.--Tincture of arnica or witch hazel applied to a
bump on the head or a bruise where the skin is not broken brings relief
from pain and often prevents inflammation and bad swellings.
CUTS AND SCRATCHES.--Apply peroxide to cuts, scratches and all bruises
where the skin is broken. This remedy often serves as a preventative to
blood poisoning.
WHEN A BUTTON IS SWALLOWED.--Children sometimes swallow buttons, fruit
stones, thimbles and pennies. When the mother is sure that the child
has swallowed a foreign substance the child should be encouraged and
even compelled to eat plentifully of mashed potatoes, thick mush and
coarse bread. Then follow with syrup of rhubarb or castor oil. Do not
give the cathartic immediately on finding out the accident but make
sure that much bulky food is taken. Give a child slippery elm to chew
when it swallows a penny or button or hard object. This forms a
slippery coating on the surface of the penny in the stomach which aids
it in passing easily through the intestine and prevents its lodging
there and was the remedy applied by a physician when called.--Mrs.
Whitehead.
CRAMPS IN THE LEG.--Sleep with hot water bag at the feet. A garter tied
tightly around the leg often effects a cure. Quick, hard rubbing is
best in sudden, painful attacks. Often it is essential to walk about
the room to bring the circulation of blood to the feet again.
INSECT BITES.--A teaspoonful of tincture of wild rosemary to a glass of
water. Apply this lotion frequently to the inflamed parts.
GOOD LINIMENT.--One ounce of camphor, four ounces olive oil. Dissolve
the gum in the oil and add one quarter of an ounce of chloroform. Shake
well and apply to affected parts. This is for external use only.