Dr. Chase's Old-Time Home Remedies by Alvin Wood Chase

Author:Alvin Wood Chase
Language: eng
Format: epub, pdf
ISBN: 9781945186615
Publisher: Clydesdale
Published: 2020-01-21T16:00:00+00:00

VARIOUS DISHES.

MEATS, POULTRY AND FISH — With Suitable Gravies, Sauces, Etc.—Remarks.—Most beginners in house-keeping will not only find It well to have a few receipts for cooking meats, poultry, fish, etc., in their more common ways, but particularly valuable to know how to be economical in saving what may be left over from a meal, or several meals; with which a dish may be prepared not only as savory and palatable as the original, but often more so. We trust both these points will be found true in the following receipts. And, as we so often hear the question asked by the housewife: “What shall I get for dinner?” or whatever the next meal may be, I will start out in the “dish” line, with a “bill of fare” for a week, so everyone may know what will be proper, remembering, however, they can make any change they choose for the day or for a single meal, as suits their pleasure or desire, according to what they may have on hand.

A Week’s Bill of Fare.—This list was taken from a note-book, kept by a city lady for her own convenience. It will be found to be as well adapted to a village or country housewife as for a lady of the city. The amounts to be cooked or purchased for cooking to depend upon the number of persons to be at the table; always remembering that it is better to have something over rather than to be short, especially if you have company. Besides the articles named in the daily lists for breakfast there may be oatmeal or cracked wheat, milk or water toast, corn, graham, or buckwheat cakes, tea, coffee or cocoa — as you choose; for dinner, as many of the vegetables of the season as you like, with tea or coffee also; and for supper, such side dishes as you choose, made up from any of the meats, together with canned or fresh fruits, according to the season:

SUNDAY.—Breakfast, beefsteak; dinner, turkey, chicken or other fowl, plenty to leave over, with vegetables, pie or pudding, or both.

MONDAY.—Breakfast, the left-over turkey, or fowl, broiled; and for dinner, what is still left over, fricaseed, warmed up or fried, with the gravy.

TUESDAY.—Breakfast, chops of lamb, mutton, veal or pork, as preferred, dinner, beef-soup, vegetables, and pudding.

WEDNESDAY.—Breakfast, ham and eggs; dinner, boiled corned beef, or pork and beans, and pie.

THURSDAY.—Breakfast, hash or any of the made-up dishes from left-over corned beef, etc.; dinner, soup, with its surplus meat, vegetable etc.

FRIDAY.—To suit catholic “help,” be sure to have fish for breakfast and dinner, and any other meats desired by any others of the family.

SATURDAY.—Breakfast, veal cutlets or chops of other meat, as preferred, and buckwheat or other griddle cakes; dinner, beefsteak, mashed or fried potatoes, and pie or pudding.

HINTS IN COOKING MEATS AND FISH.—Boiled Meats.—For cooking they should always be put into boiling water. which sets or closes the pores and keeps in the juices; after which slow boiling until tender. And if corned boiled beef.

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