Part 1 (2/2)

Some things are listed in the market orders that many people always have on hand. This is for the benefit of those who do not prepare all their meals and have little s.p.a.ce for seldom used supplies. As far as feasible the amounts of material in the market orders are such as could be purchased. They may differ somewhat from the amounts called for in the recipes, thus leaving some foodstuff on hand. In many cases it may be more economical to purchase in larger quant.i.ties than those given. In some cases smaller amounts are called for than can be purchased, as one-half can, or one-fourth cup, in case supplies on hand are adequate without purchasing more than required. b.u.t.ter only is given in the market orders. In cooking, margarine, lard, and other shortenings may be used instead, if preferred.

MEASUREMENTS

In all recipes measurements are made level. Measuring cups, divided into thirds and quarters, are used, and tea and table measuring spoons. Cups of dry material are filled to overflowing by putting the material into the cup with a tablespoon, and are then leveled off with a knife. Tea and tablespoons are filled heaping with dry material, and then leveled off with a knife. Flour should be sifted once before measuring.

RECIPES AND MENUS

The recipes are planned to serve eight persons. Most of them may be divided for a smaller party.

The average cost of the menus is fifty cents per person. Some of the dishes may be made less expensive and rich by subst.i.tuting milk for cream, and by other subst.i.tutions and omissions that will suggest themselves to the resourceful hostess. Many types of dishes are given.

Many variations are possible.

In some menus a choice of dishes is suggested. A few recipes are given that are not called for in the menus. These are usually to show how to utilize in a different way something for which a recipe is given or to use in another meal some foodstuff left from a recipe.

These recipes and menus have all been tested at Miss Farmer's School of Cookery. The author wishes to express here her appreciation of the painstaking work of all the members of the staff of the school who have a.s.sisted in making this little book possible.

BOSTON, Ma.s.s., August, 1922.

MENU I

Fruit Cup Hot Ham Sandwich Currant or Grape Jelly Tomato Salad with Cheese Dressing Cocoa Ice Cream Fig Marguerites Tea with Candied Mint Leaves

PRELIMINARY PREPARATIONS

Fruit cup ready to chill Ham prepared for the sandwiches Tomatoes peeled and placed in ice box Salad dressing made Fig marguerites made Candied mint leaves prepared Ice cream ready to freeze Jelly made

MARKET ORDER

1 pound cooked ham 1 cream cheese (Roquefort flavor if desired) 1 quart milk 1 pint cream 1/2 pound b.u.t.ter 6 eggs 1/2 pound white grapes 3 or 4 oranges 2 lemons 1 pound (4 small) tomatoes 1 green pepper 1 head lettuce 1 bunch mint 1/2 can sliced pineapple 8 maraschino cherries 2 tablespoons mayonnaise dressing 1/2 pint raspberry or strawberry syrup 1/4 pound figs 2 ounces walnut meats 1 ounce tea 1/8 pound cocoa 1 loaf sandwich bread 1/2 pint grape or currant jelly or juice Oil of spearmint 1 package small round crackers 1 ounce marshmallow cream 1 cup salad oil Loaf sugar

FRUIT CUP

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