# ent

id: 38615
type: ORG
entity:
  ASSISTANT PROFESSORS OF INSTITUTION MANAGEMENT COLLEGE OF AGRICULTURE UNIVERSITY OF MINNESOTA BOSTON


id: 38615
type: PRODUCT
entity:
  | Meat pie | +----------------------+----------------------+----------------------+ | VEGETABLES | VEGETABLES


id: 38615
type: PRODUCT
entity:
  BREADS | | Graham muffins | | | +----------------------+----------------------+----------------------+


id: 38615
type: PRODUCT
entity:
  BREADS | | Rolls | Parker House rolls | Corn muffins | +----------------------+----------------------+----------------------+


id: 38615
type: PRODUCT
entity:
  | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | +


id: 38615
type: PRODUCT
entity:
  |Duck | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | +-----------+--------------+--------------+-----------+--------------+


id: 38615
type: PRODUCT
entity:
  | | | fried | | | fried | | | cocktail | | | cocktail | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | +-----------+--------------+--------------+-----------+--------------+


id: 38615
type: PRODUCT
entity:
  | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | +-----------+--------------+--------------+-----------+--------------+


id: 38615
type: PRODUCT
entity:
  | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | +-----------+--------------+--------------+-----------+--------------+ POPULAR FOOD COMBINATIONS


id: 38615
type: PRODUCT
entity:
  | | | | | | +--------+-------+-------------+---------------+--------+------------+ MENU FORM MENUS UNIVERSITY FARM


id: 38615
type: PRODUCT
entity:
  | | | | | | | | | | | | | | | | | | | +----------------------+----------------------+----------------------+


id: 38615
type: PRODUCT
entity:
  | | | | Milk |3/4 c. | | | | ----------------------+----------+------+--------+---------+---------- Cut


id: 38615
type: PERSON
entity:
  FRENCH FRIED POTATOES ----------------------+----------+------+--------+---------+---------- INGREDIENTS


id: 38615
type: PRODUCT
entity:
  | | | melted |2/3 c. | | | | ----------------------+----------+------+--------+---------+---------- Prepare


id: 38615
type: PRODUCT
entity:
  | | | | Lemon juice |1/4 c. | | | | ---------------------+-----------+------+--------+---------+---------- Crust:


id: 38615
type: PRODUCT
entity:
  | | | | | Lemon juice |1/2 c. | | | | ----------------------+----------+------+--------+---------+---------- Seed


id: 38615
type: PRODUCT
entity:
  | | | | water | | | | | ----------------------+----------+------+--------+---------+---------- Drain


id: 39550
type: ORG
entity:
  Cups Celery Olives Almonds Frogs Marinière Boneless Squab Guinea Hen Pommes à la Reine Artichoke Bottom


# bib

id: 15464
title: Foods That Will Win the War and How to Cook Them (1918)
author: Goudiss, Alberta M. (Alberta Moorhouse)
txt: ./txt/15464.txt
cache: ./cache/15464.txt
extension: .txt
mime: text/plain
summary:
  Save and Serve--Bread; Meat; Sugar; Fat; Milk; Vegetables Cook milk and meal in a double boiler 20 minutes; add molasses, salt 2 cups cooked or raw meat cut in small pieces Pour two cups of boiling water over oatmeal, cover and let stand until To the boiling water, add the sugar, fat and salt. About 1/2 cup milk or water in which potatoes were cooked Mix bread crumbs, flour, salt; add beaten egg, fat and cereal; mix tablespoonfuls of fat and 1 cup of water in the pan, which should be Add the vegetables, and flour mixed with half cup of cold water. To 1 tablespoon of gelatine, softened in 1/2 cup of cold water add 1 Make sauce by melting 1/4 cup of fat, adding 2 tablespoons of whole Cook corn syrup, water, raisins, fat, salt and spices slowly 15 one cup of water, boil ten minutes and add lemon juice in any amount


id: 27245
title: Food for the Traveler What to Eat and Why
author: Roper, Dora C. C. L. (Dora Cathrine Cristine Liebel)
txt: ./txt/27245.txt
cache: ./cache/27245.txt
extension: .txt
mime: text/plain
summary:
  Some people think that we become like the food we eat. After this has taken place, the body requires food, properly If cooked foods are required, study carefully the preparation of nutritious soups, well boiled cereals, salads, and add as many raw foods combination with fatty foods, as salads, milk and buttermilk, toasted foods, or of toasted breads and salads. Cherries with pineapple, cream cheese, egg food or fish. Tomato soup or salad, baked beans, lettuce, prunes. Apple or banana salad, lettuce, orange juice, nuts. Bran or bread soup, apple salad with grated cheese, lettuce. Corn bread with apple salad and lettuce, nuts. with milk or sweet foods at the same meal. 1. Cereal salad of rye with bananas or carrots, milk, green leaves. 8. Apple or tomato salad, cheese and raw bread. Cereal or fruit salad and lettuce, nuts. forms of protein and starchy foods, as fish, eggs, almonds, green peas,


id: 26005
author: Various
txt: ./txt/26005.txt
cache: ./cache/26005.txt
extension: .txt
mime: text/plain
summary:
  In making "Brown Betty" use Armour''s Grape Juice instead of water With one can of Armour''s Veribest Corn Beef Hash mix one cup of boiled Beef in a cup of hot water, add two tablespoons of butter, break in two butter, salt and white pepper and add one half teaspoon of Armour''s One cup of Armour''s Star Ham boiled and chopped fine, one half cup of One cup of Armour''s Star Ham chopped fine, one half cup of bread crumbs Beat three eggs until very light, add one cup of Armour''s Star Ham Two cups of ground boiled Star Ham, one teaspoon of Armour''s Extract of One cup of Armour''s Star Ham boiled and chopped fine, one cup of potato DINNER--Armour''s Star Ham Soup, Veribest Roast Beef with Sauce, Cold Baked Star Ham Sliced, Bread and Butter, Hot Cream, Star Ham and Eggs (Baked), Hot Breakfast Rolls, DINNER--Veribest Tomato Bouillon, Armour''s Star Ham Baked,

title:
  Armour''s Monthly Cook Book, Volume 2, No. 12, October 1913 A Monthly Magazine of Household Interest


id: 31534
title: Fifty-Two Sunday Dinners: A Book of Recipes
author: Hiller, Elizabeth O.
txt: ./txt/31534.txt
cache: ./cache/31534.txt
extension: .txt
mime: text/plain
summary:
  PROCESS: Melt butter in a sauce pan, add onion and cook five minutes PROCESS: Mix and sift flour, salt and sugar, add milk slowly, stirring PROCESS: Mix sugar, cornstarch, flour and salt, add boiling water Cook one cup macaroni, broken in inch pieces, in boiling salted water one-fourth cup butter in frying pan, add three slices onion and joints, with one-half cup cold water, add to coffee and mix thoroughly. paper bag, add one-fourth cup white wine, one-half onion finely chopped, PROCESS: Brown butter in a sauce-pan, add onion, carrot, ham, to sauce-pan, add three-fourths cup sugar and cook five minutes, until lightly browned, add one-fourth cup flour, one-half teaspoon salt, Cover with boiling salted water, cook ten minutes; drain, add To two cups hot riced potatoes, add one tablespoon finely chopped PROCESS: Melt butter in sauce-pan, add onion and cook until delicately PROCESS: Melt butter in sauce-pan, add onion and cook until delicately


id: 10582
title: For Luncheon and Supper Guests
author: Bradley, Alice
txt: ./txt/10582.txt
cache: ./cache/10582.txt
extension: .txt
mime: text/plain
summary:
  2 cups milk, scalded, and cook over boiling water 20 minutes, 1/3 cup (3) figs cut in small pieces and 1/3 cup nut meats cut in small pieces. 1/2 cup candied cherries, cook 5 minutes; skim out, add 3/4 cup salad oil and add 3 teaspoons of the oil a drop at a time, Sweetbreads cooked, cucumber sliced into ice water, and lettuce washed 1 cup celery or cabbage cut in small pieces 1/2 pound (1 cake) vanilla sweet chocolate over hot water, add slowly Add to first mixture and cook 2 minutes over hot water, 2/3 cup cream as above and cook over hot water 2 minutes, stirring 1 tablespoon celery cut in small pieces, and mix thoroughly. 1/2 cup boiling water and cook until thick. Cream to make 1 cup; add to the sauce and bring to boiling point. 1/2 cup hot water and cook 15 minutes in double boiler, stirring


id: 10072
author: Moxon, Elizabeth
txt: ./txt/10072.txt
cache: ./cache/10072.txt
extension: .txt
mime: text/plain
summary:
  into a little deep dish and lay over them half a pound of butter; put cut in small pieces, half a pound of sugar, a little salt, a quarter of your dish, and have a little white wine, butter and sugar, for the hour will boil them: You must have a little white wine, butter and a little white wine, butter and sugar; lay a rim of paste round your spoonfuls of rose-water, half a pound of powder sugar, a little salt, a single in a fine cloth, boil them in a little salt and water, and let butter, with a little rose-water, and part of a half pound of sugar, of sugar, half a pound of currans well wash''d, and a little lemon-peel every gallon of water take two pounds and a half of fine sugar, boil it twenty one pounds of fine powder sugar, let it boil half an hour, and

title:
  English Housewifry Exemplified in above Four Hundred and Fifty Receipts Giving Directions for most Parts of Cookery


id: 39550
title: The Hotel St. Francis Cook Book
author: Hirtzler, Victor
txt: ./txt/39550.txt
cache: ./cache/39550.txt
extension: .txt
mime: text/plain
summary:
  pan, season with salt and pepper, add a small piece of butter, and heat =Bread sauce.= Boil one cup of milk, add half of an onion, a little purée of tomato soup, add four slices of boiled ham cut in small place in buttered sauté pan, season with salt and pepper, add one-half fold in half, place in buttered sauté pan, add a little salt and with salt and pepper, place in a buttered sauté pan, add one-half glass buttered sauté pan, season with salt and pepper, add one-half glass of add some cream sauce and a small piece of butter, season with salt and half, season with salt and pepper, lay in buttered sauté pan, add half, season with salt and pepper, lay in buttered sauté pan, add buttered pan, season with salt and pepper, add one-half glass of white buttered pan, season with salt and pepper, add one-half glass of white


id: 33652
title: Dinners and Luncheons: Novel Suggestions for Social Occasions
author: Pierce, Paul
txt: ./txt/33652.txt
cache: ./cache/33652.txt
extension: .txt
mime: text/plain
summary:
  "Ice Breakers," Suggestions for Dinner, Menu and Place and cut lemons, salt, cayenne, and some sharp table-sauces are placed any large kind, boiled or baked, and served with a good sauce and plain A little old, rich cheese may be served with the green salad For the ten course dinner, cut glass goblets filled with water and Here serve for each guest half a small Broiled Chicken on Toast, with served at small tables, prettily decorated with a few flowers. For a small luncheon have on the table four cut glass bowls filled with lamb chops, peas, potato roses, cucumber and nut salad served in green The ice cream should be served in white candy The little cakes, served with the ice-cream, are covered "ICE BREAKERS," SUGGESTIONS FOR DINNER, MENU AND PLACE CARDS, TABLE For guest cards at a large dinner have in the center of the table a


id: 38615
title: Quantity Cookery: Menu Planning and Cooking for Large Numbers
author: Treat, Nola
txt: ./txt/38615.txt
cache: ./cache/38615.txt
extension: .txt
mime: text/plain
summary:
  Creamed potatoes may be served with meat lacking gravy or sauce. | chocolate filling | Lemon pie | Ice cream | _French Bread, Hot Rolls, or Bran Muffins Served with these Orders_ Chop the onions, carrots and green peppers and add to the boiling salted Melt the fat, stir in the flour and add hot milk to make a white Melt the fat, stir in the flour and add hot milk to make a white the fat, stir in the flour and add the hot milk to make a white sauce. Add the crumbs, tomatoes, chopped celery, salt and onions to the meat Add the chicken meat, and serve with baking-powder Shred the codfish and add to the potatoes and cook in boiling water Hard cook the eggs, peel and chop, and add to the white sauce and cool. Scald the milk and add to the corn, sugar, salt, bread crumbs and


