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The day book. [volume] (Chicago, Ill.) 1911-1917, June 14, 1912, Image 31

Image and text provided by University of Illinois at Urbana-Champaign Library, Urbana, IL

Persistent link: https://chroniclingamerica.loc.gov/lccn/sn83045487/1912-06-14/ed-1/seq-31/

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'dressing should serve eight peo
ple. It should not be poured over
the salad until the last minute, as
if it stands on the vegetables it
will take away their cnspness.
Strawberry Frappe Make in
these proportions: One quart
P cream, 2 large cups of sugar, a
tablespoon of vanila. .Freeze until
the consistency of mush, then add
the juice of one box of strawber
ries in which has been dissolved
' one cup of sugar. Serve in tall
glasses with a spoonful of whip
ped cream and a large strawberry
unhulled on top. Twice this por
tion if served in glasses will serve
forty people.
Coffee Allow, one tablespoon
of coffee for every two small cups.
When you have put as much cof
fee as .vou think is necessarv in i
your pot break an egg into it, and
.add-two cups of cold water; stir
vigorously. . Then pour as many
cups of boiling water on this as
you have tablespoons of coffee.
Let it come to a boil and set aside
in a warm place for fifteen min
utes. Just before pouring turn in
one-half cup of cold water. It
should be served without cream
in small cups with two small
cakes of sugar in the saucer.
THE COST.
First Courses Bouillon . and
' wafers: One beef soupbone, 15c;
"2 lbs. stewing veal, 20c; 1 lb. ham
hocks, 14c; sugar, spice, and salt,
lc (Add these to the water in
which the two chickens have been
boiled.) Salted wafers, 25c.
Second Course Chicken tim
bales, broiled tomatoes and sand
wiches: -Two chickens, $1.50; I
can mushrooms, 30c; 1 pint milk",
4c; J4-lb. butter, 9c; 2 eggs, 5c; 2
baskets tomatoes, 60c; 1 lb.
cheese, 20c; 6 loaves bread, 30c;
V2 lbs. butter, 54c.
Third Course C o m b ination
salad and salted wafers: Five cu
cumbers, 25c; 6 bunches radishes,
20c; 4 green peppers, 20c; 24 lbs.
lettuce. 25c: 1 bottle olive oil. 60c:
J41b. Roquefort cheese, 20c; vine
gar, salt and paprika, 10c.
Fourth Course Strawberry
frappe : Two quarts cream, $1 ; 3
lbs. sugar, 18c; 3 boxes strawber- '
ries, 25c; 1 pint whipping cream,
25c; ice and salt to freeze, 50c; va
nilla, 2c.
FifthCourse Coffee: Two lbs.
coffee, 70c; 2 esrers. 5c: lumo su
gar, 5c.
Grand Total $9,27.
o o
DISCOVERED!
a a "B3BPr.
9W?I,1
"I wonder who could have left
this watch in my pocket?"
"Must have been Brown he
always has plenty of tinte to
spare." -
iftfrifrlin i

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