The Whitehouse Cookbook (1887) - Hugo Ziemann (sight word readers txt) 📗
- Author: Hugo Ziemann
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FISH.—Striped bass, halibut, salmon, live codfish, chicken halibut, live lobster, Spanish mackerel, flounders, sheep's-head, pompano, grouper, red-snapper. Shad are plentiful this month. Herring, salmon-trout, sturgeon, whitefish, pickerel, yellow perch, catfish, green turtle, terrapin, scallops, soft-shell clams, oysters, prawns, smoked salmon, smoked halibut, smoked haddock, salt codfish.
VEGETABLES.—Cabbage, turnips, carrots, parsnips, artichokes, white potatoes, sweet potatoes, onions, leeks, radishes, Brussels-sprouts, celery, mushrooms, salsify-chives, cress, parsley and other garden herbs, greens, rhubarb and cucumbers raised in hot beds.
APRIL.
MEATS.—Beef, veal, pork, mutton, lamb.
POULTRY AND GAME.—Chickens, fowls, green geese, young ducks, capons, golden plover, squabs, wild ducks.
FISH.—Haddock, fresh cod, striped bass, halibut, eels, chicken halibut, live lobsters, salmon, white perch, flounders, fresh mackerel, sheep's-head, smelts, red-snapper, bluefish, skate or ray fish, shad, whitefish, brook trout, salmon-trout, pickerel, catfish, prawns, crayfish, green turtle, oysters, scallops, frogs' legs, clams, hard crabs, white bait, smoked halibut, smoked salmon, smoked haddock, salt mackerel, salt codfish.
VEGETABLES.—Onions, white and sweet potatoes, kale-sprouts, rhubarb, artichokes, turnips, radishes, Brussels-sprouts, okra, cabbage, parsnips, mushrooms, cress, carrots, beets, dandelion, egg plant, leeks, lettuce, cucumbers, asparagus, string beans, peas, chives.
MAY.
MEATS.—Beef, veal, mutton, lamb, pork.
POULTRY AND GAME.—Fowls, pigeons, spring chickens, young ducks, chickens, green geese, young turkeys.
FISH.—Halibut, haddock, striped bass, salmon, flounders, fresh mackerel, Spanish mackerel, blackfish, pompano, butterfish, weakfish, kingfish, porgies, shad, bluefish, clams, brook-trout, whitefish, carp, crayfish, prawns, green turtle, soft crabs, frogs' legs, smoked fish.
VEGETABLES.—New potatoes, sweet potatoes, cabbage, young onions, asparagus, beets, carrots, kidney beans, string beans, lettuce, tomatoes, cauliflower, peas, turnips, squash, rhubarb, spinach, radishes, artichokes, sorrel, egg-plant, cucumbers, salads generally.
JUNE.
MEATS.—Beef, veal, mutton, lamb.
POULTRY AND GAME.—Chickens, geese, ducks, young turkeys, plovers, Pigeons.
FISH.—Fresh salmon, striped bass, halibut, fresh mackerel, flounders, kingfish, blackfish, weakfish, butterfish, pompano, Spanish mackerel, porgies, sheeps-head, sturgeon, sea bass, bluefish, skate or rayfish, carp, black bass, crayfish, lobsters, eels, white bait, frogs' legs, soft crabs, clams.
VEGETABLES.—Potatoes, spinach, cauliflower, string beans, peas tomatoes, asparagus, carrots, artichokes, parsnips, onions, cucumbers, lettuce, radishes, cress, oyster plant, egg plant, rhubarb and all kinds of garden herbs, sorrel, horse-radish.
JULY.
MEATS.—Beef, veal, mutton, lamb, pork.
POULTRY AND GAME.—Fowls, chickens, pigeons, plovers, young geese, turkey-plouts, squabs, doe-birds,-tame rabbits.
FISH.—Spanish mackerel, striped bass, fresh mackerel, blackfish, kingfish, flounders, salmon, cod, haddock, halibut, pompano, butterfish, a sweet panfish, sheep's-head, porgies, sea bass, weakfish, swordfish, tantog, bluefish skate, brook trout, crayfish, black bass, moonfish—a fine baking or boiling fish; pickerel, perch, eels, green turtle, frogs' legs, soft crabs, white bait, prawns, lobsters, clams.
VEGETABLES.—Potatoes, asparagus, peas, green string beans, butter beans, artichokes, celery, lettuce, carrots, salsify, tomatoes, spinach, mushrooms, cabbage onions, endive, radishes, turnips, mint, various kinds of greens and salads.
AUGUST.
MEATS.—Beef, veal, mutton, lamb, pork.
POULTRY AND GAME.—Venison, young ducks, green geese, snipe, plover, turkeys, guinea-fowls, squabs, wild pigeons, woodcock, fowls.
FISH—Striped bass, cod, halibut, haddock, salmon, flounders, fresh mackerel, ponito, butterfish, sea bass, kingfish, sheep's-head, porgies, bluefish, moonfish, brook trout, eels, black bass, crayfish, skate or rayfish, catfish, green turtle, white bait, squid, frogs' legs, soft crabs, prawns, clams.
VEGETABLES.—Carrots, artichokes, onions, string beans, lima beans, cauliflower Irish potatoes, sweet potatoes, green corn, tomatoes, peas, summer squash, cucumbers, radishes, lettuce, celery, rhubarb, beets, greens, mushrooms, chives.
SEPTEMBER.
MEAT.—Beef, veal, mutton, lamb, pork, venison.
POULTRY AND GAME.—Larks, woodcock, snipe, wild pigeons, squabs, young geese, young turkeys, plover, wild ducks, wild geese, swans and brant fowls, reed-birds, grouse, doe-birds, partridges.
FISH.—Salmon, halibut codfish, pompano, striped bass, haddock, cero, a large fish similar to the Spanish mackerel; flounders, fresh mackerel, blackfish, Spanish mackerel, butterfish, whitefish, weakfish, smelts, porgies, squids, pickerel, crayfish, catfish, bluefish, wall-eyed pike, sea bass, skate, carp, prawns, white bait, frogs' legs, hard crabs, moonfish, soft crabs, herrings, lobsters, clams.
VEGETABLES.—Potatoes, cabbages, turnips, artichokes, peas, beans, carrots, onions, salsify, mushrooms, lettuce, sorrel, celery, cauliflower, Brussels sprouts, sweet potatoes, squash, rhubarb, green-peppers, parsnips, beets, green corn, tomatoes, cress.
OCTOBER.
MEATS.—Beef, veal, mutton, lamb, pork, venison, antelope.
POULTRY AND GAME.—Turkeys, geese, fowls, pullets, chickens, wild ducks, the canvas-back duck being the most highly prized, for its delicate flavor; woodcock, grouse, pheasants, pigeons, partridges, snipes, reed-birds, golden plover, gray plover, squabs.
FISH.—Striped bass, fresh cod, halibut, haddock, Spanish mackerel, fresh mackerel, cero, flounders, pompano, weakfish, white perch, grouper, sheep's-head, whitefish, bluefish, pickerel, red-snapper, yellow perch, smelts, sea bass, black bass, cisco, wall-eyed pike, crayfish, carp, salmon-trout, spotted bass, terrapin, frogs' legs, hard crabs, soft crabs, white bait, green turtle, scallops, eels, lobsters, oysters.
VEGETABLES.—Potatoes, cabbages, turnips, carrots, cauliflowers, parsnips, string beans, peas, lima beans, corn, tomatoes, onions, spinach, salsify, egg plant, beets, pumpkins, endive, celery, parsley, squash, cucumbers, mushrooms, sweet herbs of all kinds, salads of all kinds, garlic, shallots.
NOVEMBER.
MEATS.—Beef, veal, mutton, pork, venison, antelope.
POULTRY AND GAME.—Rabbits, hares, pheasants, woodcock, partridges, quails, snipe, grouse, wild ducks, wild geese, fowls, turkeys, pigeons.
FISH.—Striped bass, fresh cod, halibut, haddock, salmon, fresh mackerel, blackfish, whitefish, bluefish, catfish, redfish or spotted bass, black bass, yellow perch, skate, red-snapper, salmon-trout, pickerel, shad, wall-eyed pike, cisco, crayfish, terrapin, green turtle, scallops, prawns, white bait, frogs' legs, hard crabs, oysters.
VEGETABLES.—Potatoes, carrots, parsnips, turnips, onions, dried beans, artichokes, cabbages, beets, winter squash, celery, parsley, pumpkins, shallots, mushrooms, chiccory, all sorts of salads and sweet herbs.
DECEMBER.
MEATS.—Beef, veal, mutton, pork, venison.
POULTRY AND GAME.—Rabbits, hares, grouse, pheasants, woodcock, snipe, partridges, turkey, fowls, chickens, pullets, geese, wild geese, ducks, wild duck, tame duck, canvas-back duck, quails.
FISH.—Turbot, sturgeon, haddock, halibut, eels, striped bass, flounders, salmon, fresh cod, blackfish, whitefish, grouper, cusk, shad, mullet, a sweet panfish, black bass, yellow perch, salmon-trout, pickerel, cisco, skate, wall-eyed pike, terrapin, crayfish, green turtle, prawns, hard crabs, soft crabs, scallops, frogs' legs, oysters.
VEGETABLES.—- Potatoes, cabbages, onions, winter squash, beets, turnips, pumpkins, carrots, parsnips, dried beans, dried peas, mushrooms, parsley, shallots, Brussels-sprouts, leeks, horse-radish, garlic, mint, sage and small salads. Garden herbs which are mostly used for stuffings and for flavoring dishes, soups, etc., or for garnishing, may be found either green or dried the year round, always in season.
Melons can be had at most of our markets from July 1st until the 15th of October; they are received from the South in the early part of the season, and are not as fresh and good as those ripened in our own vicinity.
BREAKFAST, LUNCH AND DINNER FOR THE HOLIDAYS
And for a Week in Each Month In the Year.
JANUARY.NEW YEAR'S DAY.
BREAKFAST.
Baked Apples 515. Hominy 274. Boiled White Fish 59. Ham Omelet 233. Potatoes á la Crême 193. Parker House Rolls 253. Crullers 317. Toast 276. Coffee 458.SUPPER.
Cold Roast Turkey 82. Boston Oyster Pie 76. Celery Salad 174. Baked Sweet Potatoes 198. Rusks 256. Fruit Cake 290. Sliced Oranges. Tea 460.DINNER.
Oysters on Half Shell. Julienne Soup 33. Baked Pickerel 51. Roast Turkey 82, Oyster Stuffing 83. Mashed Potatoes 192. Boiled Onions 198. Baked Winter Squash 212. Cranberry Sauce 163. Chicken Pie 89. Plain Celery 175. Lobster Salad 171. Olives. Spiced Currants 189. English Plum Pudding 396, Wine Sauce 417. Mince Pie 338. Orange-water Ice 380. Fancy Cakes 310. Cheese. Fruits. Nuts. Raisins. Confectionery. Coffee 458.SUNDAY.
BREAKFAST.
Oranges. Oatmeal, with Cream 274. Broiled Mutton Chops 139. Tomato Sauce 159. Favorite Warmed Potatoes 195. Eggs on Toast 279. Graham Gems 259. Wheat Bread 240. Coffee 458.SUPPER.
Potted Ham 152. Cheese Cream Toast 223. Celery Salad 174. Cold Raised Biscuit 251. Gooseberry Jam 435. Citron Cake 295. Tea 460.DINNER.
Oysters on Half Shell. Mock Turtle Soup 39. Boiled Halibut 57, Sauce Maitre d'Hotel 160. Roast Haunch of Venison 104, Currant Jelly 431. Potato Croquettes No. 1 196. Creamed Parsnips 204. Celery. Pickled White Cabbage 182. Chicken Patties 88. Baked Lemon Pudding 399. Jelly Kisses 372. Raisins. Nuts. Fruit. Coffee 458.MONDAY.
BREAKFAST.
Baked Apples 515. Boiled Rice 275. Pork Cutlets 147. Waffles 260, with Maple Syrup. Potato Fillets 196. Toast 276. Coffee 458.LUNCHEON.
Cold Roast Venison 104. Broiled Oysters 73. Potato Salad 175. Rye Drop-cakes 261. Canned Peaches 439. Tea 460.DINNER.
Macaroni Soup 40. Boiled Leg of Mutton 137, Caper Sauce 158. Potatoes á la Delmonico 197. Steamed Cabbage 201. Cheese Fondu 222. Cucumber Pickles 180. Boston Cream Pie 331. Sliced Oranges. Crackers. Cheese. Coffee 458.
TUESDAY.
BREAKFAST.
Raspberry Jam 436. Hominy 274. Saratoga Chips 193. Porterhouse Steak 110. French Griddle-cakes 265. Brown Bread 244. Coffee 458.LUNCHEON.
Scrambled Mutton 141. Welsh Rarebit 224. Olives. Hominy Croquettes 274. Currant Jelly 431. Molasses Cup Cake 308. Chocolate 461.DINNER.
Oyster Soup 46. Roast Loin of Pork 145. Apple Sauce 162. Boiled Sweet Potatoes 198. Scalloped Onions 199. Stewed Carrots 213. Pickled Green Peppers 183. Royal Sago Pudding 401. Sweet Sauce 421. Crullers 317. Fruit. Cheese. Coffee 458.WEDNESDAY.
BREAKFAST.
Old-fashioned Apple Sauce 162. Fried Mush 273. Pork Tenderloins 147. Fried Sweet Potatoes 198. Parker House Rolls 253. Omelet 230. Wheat Bread 240. Coffee 458.LUNCHEON.
Cold Roast Pork 145. Stewed Codfish 64. Green Tomato Pickles 181. Rusks 256. Strawberry Jam 435. Tea 460.DINNER.
Beef Soup 31. Roast Fillet of Veal 127. Tomato Sauce 159. Browned Potatoes 192. Macaroni á la Crême 217. Parsnip Fritters 203. Piccalili 186. Lemon Pie 328. Cocoanut Tarts 341. Cheese. Coffee 458.THURSDAY.
BREAKFAST.
Stewed Peaches. Corn Meal Mush 273. Stewed Beef Kidney 124. Egg Muffins 257. Crisp Potatoes 195. Ham Toast 279. Coffee 458.LUNCHEON.
Veal Croquettes 129. Sardines. Cold Slaw 173. Cheese Toast 277. Canned Plums 442. Soft Ginger Cake 306. Cocoa 461.DINNER.
Chicken Cream Soup 34. Boiled Corned Beef 118. Boiled Potatoes 192. Boiled Turnips 214. Boiled Cabbage 200. Beets Boiled 210. Charlotte Russe 361. Preserved Strawberries 425. Fruit Jumbles 315. Fruit. Coffee 458.FRIDAY.
BREAKFAST.
Orange Marmalade 434. Oat Flakes 275. Codfish Balls 63. Baked Eggs on Toast 279. Lyonnaise Potatoes 196. Sally Lunn 255. Raised Doughnuts 317. Coffee 458.LUNCHEON.
Cold Corned Beef 118. Vegetable Hash 212. Deviled Lobster 69. Graham Bread 243. Peach Butter 443. Golden Spice Cake 303. Tea 460.DINNER.
Celery Soup 43. Baked Halibut 58. Hollandaise Sauce 161. Browned Potatoes 192. Scalloped Oysters 76. Stewed Tomatoes 204. Fried Salsify 209.
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