Estimated Nutrition (whole recipe, rough)
Counts 2 of 5 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 2 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chocolate | 1 oz (28g) semisweet | 155 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Water | not in our table | 0 |
| Meat | not in our table | 0 |
| Cider | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- a spoonful of vinegar added to the water in which meat
- a cup of good cider vinegar to the water in which it is boiled
- 5 insure in the £ % % % i eire insurance company
- four per cent
- 31 state street
- 1 chocolate
- vinegar
Directions
That is why tea and coffee are so frequently flat and lifeless, without sparkle or flavor ; not because the leaves and berries are not good, but because they are improperly made with 'boiled water' instead of freshly boiling water."
s. J. WHITE.
Here is a list of meats and their relishes : "Roast pork and roast goose, apple sauce; roast beef, grated horseradish ; roast veal, tomato or mush- roon sauce; roast mutton, currant jelly; lamb, mint sauce ; boiled chicken, bread sauce ; roast turkey, cran- berry sauce ; boiled turkey, oyster sauce ; venison or wild duck, black currant jelly; broiled fresh mackerel, stewed gooseberries ; broiled shad, boiled rice and salad ; fresh salmon, green peas, cream sauce."
Melons should be chilled before serving.
Cantaloupe should be served in halves. Select the small ones. Scrape out the seeds, drain, and serve with a couple of spoonfuls of cracked ice in each half.
Watermelons should never be served in slices, but 'should be scooped out in an appetizing pink mass. By scooping the melon there is no rind to slip about one's plate. The melon can be scooped out either before or after placing on the table.
Grapes should be dipped in ice water two or three times and drained quite dry before serving. It is better to wash them over night if designed for breakfast.
SUGGESTIONS.
To ensure a perfect salad, the vegetables should be fresh and dry. The celery and lettuce crisp, and the meat or fish not moist.
To prevent a meringue from falling when taken from the oven : First, do not have too hot an oven. This is the chief trouble. Second, beat the eggs to a stiff dry froth, gradually beat in the powdered sugar (a large tablespoonful for each white of an egg), then put the meringue on the pie or pudding when they are partially cooled, and bake in a moderate oven for eighteen or twenty minutes.
The colder eggs are the more quickly they will froth.
The vinegar left over from pickled onions or walnuts is excellent for flavoring stews and hashes.
A spoonful of vinegar added to the water in which meat or fowls are boiled, makes them tender.
Boiled fish is improved by adding a cup of good cider vinegar to the water in which it is boiled.
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I EIRE INSURANCE COMPANY. £
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ADAMS HOTEL
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D. 5. WnEdTLET,
31 STATE STREET, MONTPELIER, VERMO NT
— dealer in—
DRY GOODS, LADIES' AND MISSES' GAPES AND JACKETS velvets, Dress Linings and Trimmings, Tea Gowns, Hosiery
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