Estimated Nutrition (whole recipe, rough)
Counts 5 of 9 ingredients — the other 4 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Beef | 100g cooked | 250 |
| Pork | 100g cooked | 242 |
| Potato | 1 medium (173g) baked | 161 |
| Scallop | 100g cooked | 111 |
| Tomato | 1 medium (123g) | 22 |
| Meat | not in our table | 0 |
| Mutton | not in our table | 0 |
| Soup | not in our table | 0 |
| Bean | 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
- three breakfasts
- three luncheons
- three dinners may be of service
- 1 warmed-over meat
- 2 fried ham
- 3 corn-beef hash
- 1 mutton chops
- 2 beef scallop
- 3 hash on toast
- 1 tomato soup
- 2 potato soup
- 3 bean soup
Directions
I WOULD advise after this course additional lessons arranged on the same plan, teaching the following dishes, excellent receipts for which will be found in Miss Parloa's Cook Book :
Irish Stew, Fish Chowder, Picked up Codfish, Codfish Cakes, Pancakes, Mushes, Croquets, and the more ordinary Sauces.
After which I would recommend teaching the pupils to blend the dishes into simple meals from the lessons they have learned. This is necessary, as a great many persons have a nice understanding of each separate item in a bill of fare, who would be perplexed if obliged to harmonize them for a meal. In the latter part of Mrs. Whitney's Jttst How, the teacher would find great assistance in this matter. The following bills of fare for three breakfasts, three luncheons, and three dinners may be of service. The teacher's experience in the first course will guide her in the arrangement of quantities, diagrams, etc.
And I would feel keenly gratified if this book should not only help the volunteer teacher, but open a profession to educated women as well. With the excellent chemistries of food and large number of cook books published, and this simplified plan to guide, little cooking centers can be formed at a comparatively small ex- pense. In a quiet way a dozen girls can be gathered around a cookings-stove and learn what will make their lives more valuable in any home, whatever capacity they may fill, whether as wife, mother, sister, or friend. This field is a large and important one, with great opportunities for development and extension. All entering it may be assured of the author's hearty co-operation and best wishes.
BREAKFAST.
1 Warmed-over Meat, Fried Potatoes, Powder Biscuit, Coffee.
2 Fried Ham, Baked Potatoes, Scrambled Eggs, Water Toast.
3 Corn-beef Hash, Poached Eggs, Butter Balls, Coffee, Corn Bread.
198 LAST WORDS.
1 Mutton Chops, Stewed Potatoes, Raised Biscuit.
2 Beef Scallop, French Rolls, Cranberry Sauce, Tea.
3 Hash on Toast, Omelet, Fried Dough.
1 Tomato Soup, Roast Beef, Roast Potatoes, Cream Carrots, Rice Pudding.
2 Potato Soup, Mock Duck, Apple Sauce, Riced Potatoes, Boiled Custard.
3 Bean Soup, Broiled Steak, Mashed Potatoes (browned). Oyster- plant, Bread Pudding.
*:^* Illustrations on pages 5, 17, 31, 59, 155, and 195 are kindly loaned by the St. Nicholas Magazine.