60. In order that the beginner in cookery may form a definite idea of the manner in which the dishes of a menu, or bill of fare, may be prepared so that they will be ready to serve in their proper order at meal time, there is here given a simple dinner menu, together with the recipes for preparing the dishes called for and the order in which they should be prepared. While these recipes are not intended to teach methods of cookery, which are taken up later, the student is advised to prepare the menu for her own satisfaction and so that she will be able to report on the success she has had with each dish.
MENU
- Pan-Broiled Chops
- Mashed Potatoes
- Creamed Peas
- Cabbage Salad
- Orange Fluff with Sauce
RECIPES
PAN-BROILED CHOPS
Buy the necessary number of pork, veal, or lamb chops, and proceed to cook them according to the directions previously given for pan broiling. Season with salt and pepper just before removing the chops from the pan.
MASHED POTATOES
Peel the desired number of potatoes, put to cook in a sufficient amount of boiling salted water to cover well, and cook until the potatoes are tender enough to be easily pierced with a fork. Remove from the fire and drain off the water. Mash the potatoes with a wooden or a wire potato masher, being careful to reduce all the particles to a pulpy mass in order to prevent lumps, or put them through a ricer. When sufficiently mashed, season with additional salt, a dash of pepper, and a small piece of butter, and add hot milk until they are thinned to a mushy consistency, but not too soft to stand up well when dropped from a spoon. Then beat the potatoes vigorously with a large spoon until they are light and fluffy.
CREAMED PEAS