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Wisconsin cookbook, 1900-1920
Page 51
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To serve with Meats. With roast beef - Turnips, squash, tomatoes, sweet potatoes, spinach, cauliflower, corn, as sauce tomatoes or currant jelly. With mutton white + sweet potatoes, asparagus, peas, beans, spinach, cauliflower, turnips, + carrots. With ham. potatoes, beats, cabbage, spinach, cauliflower + horseraddish. With poultry potatoes, cucumbers, celery, turnips, squash, onions, tomatoes, apple or cranberry jelly Egg Omelet 3 eggs whites beaten separately stiff frost Yokes well beaten 3 tablespoon milk Salt + pepper Just before putting in pan put together + stir slightly with spoon, have pan well buttered turn when done on bottom.
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To serve with Meats. With roast beef - Turnips, squash, tomatoes, sweet potatoes, spinach, cauliflower, corn, as sauce tomatoes or currant jelly. With mutton white + sweet potatoes, asparagus, peas, beans, spinach, cauliflower, turnips, + carrots. With ham. potatoes, beats, cabbage, spinach, cauliflower + horseraddish. With poultry potatoes, cucumbers, celery, turnips, squash, onions, tomatoes, apple or cranberry jelly Egg Omelet 3 eggs whites beaten separately stiff frost Yokes well beaten 3 tablespoon milk Salt + pepper Just before putting in pan put together + stir slightly with spoon, have pan well buttered turn when done on bottom.
Szathmary Culinary Manuscripts and Cookbooks
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