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Classic
Cook Books
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page 288
of a few important dishes. If you make good yeast, you will be more certain of
good bread, light cakes and rolls. To cook a steak nicely, is also important;
and with a dish of potatoes well cooked, a dish of cold slaw and an apple pie,
or a little stewed fruit, will make a good plain dinner.
When your family is small, you can have something nice every day, without
cooking much. Veal cutlets, and mutton chops, are easy to cook, and may be
prepared in a short time. If you have a fowl, and boil it, you can save the
soup, and warm it over for the next day. A cold roast fowl may be hashed. On
days that you have cold meat, a batter pudding, or plain rice pudding, is easily
prepared.
If you wish to have an early breakfast, make every preparation that you can,
over night; set the table, have the relish cut, ready to cook, or to warm
over--and cold bread may be sliced, and wrapped in a cloth to keep it moist.
Coffee should be ground, and dry fuel, and water at hand. With these
preparations, breakfast may be ready in half an hour from the time the fire is
made. If you have warm corn bread, or rolls, it will require more time; but if
you have them made up over night, and put in a cool place, they will not sour,
and can soon be baked. Maryland biscuit are very convenient, as they are always
ready, and will keep good a week. I have found it a great advantage to set the
table over night, particularly if you have a separate room to eat in; although
it takes but a short time, every minute is important in the morning.
Where the mistress washes the breakfast things, and puts them in their proper
places, and counts the spoons, and other articles, she can see when any thing is
missing. A mop is useful for glass and china;
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