# bib

id: 27245
author: Roper, Dora C. C. L. (Dora Cathrine Cristine Liebel)
title: Food for the Traveler What to Eat and Why
extension: .txt
mime: text/plain
words: 5509
sentence: 598
flesch: 84
cache: cache/27245.txt
txt: txt/27245.txt
summary:
  Cherries and egg food, fish or nut foods, lettuce. Cherries with pineapple, cream cheese, egg food or fish.


id: 10582
author: Bradley, Alice
title: For Luncheon and Supper Guests
extension: .txt
mime: text/plain
words: 12843
sentence: 728
flesch: 80
cache: cache/10582.txt
txt: txt/10582.txt
summary:
  Cups of dry material are filled to overflowing by putting the material into the cup with a tablespoon, and are then leveled off with a knife. Place in cup, add fresh Boiling water, until cup is two-thirds full.


id: 26005
author: Various
title: Armour's Monthly Cook Book, Volume 2, No. 12, October 1913 A Monthly Magazine of Household Interest
extension: .txt
mime: text/plain
words: 20186
sentence: 1140
flesch: 81
cache: cache/26005.txt
txt: txt/26005.txt
summary:
  LUNCHEON--Veribest Ox Tail Soup, Armour Star Ham Timbales, Deviled Eggs, Jellied Baked Apples, Parker House Rolls, Iced Tea. G. F. JONES, 79 WASHINGTON ST., PORTLAND, MAINE.


id: 33652
author: Pierce, Paul
title: Dinners and Luncheons: Novel Suggestions for Social Occasions
extension: .txt
mime: text/plain
words: 22315
sentence: 1542
flesch: 84
cache: cache/33652.txt
txt: txt/33652.txt
summary:
  THE SIDE-DISHES (_Entrees_) are the small hot meats garnished, such as cutlets, chops breaded or larded, sweetbreads garnished, _fricandeaux_, _fricassees_, _ragouts_ and _escalopes_, all hot; hot raised pies, _patés_, and _rissoles_, combination salads of vegetables, salads with _mayonnaise_, such as chicken and lobster; in brief, any dish in size less than a joint or a roast. Gorgeous ornamentation of dinner table is conceded to be bad form.


id: 15464
author: Goudiss, Alberta M. (Alberta Moorhouse)
title: Foods That Will Win the War and How to Cook Them (1918)
extension: .txt
mime: text/plain
words: 30747
sentence: 1779
flesch: 80
cache: cache/15464.txt
txt: txt/15464.txt
summary:
  RAGGED ROBINS 1-1/2 cups cornmeal 1 cup bread flour 1-1/2 teaspoons salt 1-1/3 cups milk 2-1/2 teaspoons cream of tartar 4 tablespoons fat 1-1/4 teaspoons soda Sift dry ingredients. ROLLED OATS RAGGED ROBINS 1-1/2 cups rolled oats 1 cup bread flour 1-1/3 teaspoons salt 1-1/3 cups milk 2-1/2 teaspoons cream of tartar 4 tablespoons fat 1-1/4 teaspoons soda Sift dry ingredients.


id: 31534
author: Hiller, Elizabeth O.
title: Fifty-Two Sunday Dinners: A Book of Recipes
extension: .txt
mime: text/plain
words: 48717
sentence: 4264
flesch: 87
cache: cache/31534.txt
txt: txt/31534.txt
summary:
  Serve in onion cups or in nests of crisp lettuce leaves. Beat yolks thick and light, add remaining cup sugar gradually, continue beating.


id: 10072
author: Moxon, Elizabeth
extension: .txt
mime: text/plain
words: 64808
sentence: 2485
flesch: 84
cache: cache/10072.txt
txt: txt/10072.txt
title:
  English Housewifry Exemplified in above Four Hundred and Fifty Receipts Giving Directions for most Parts of Cookery

summary:
  Little_ CONTAINING, Upwards of Sixty Modern and Valuable RECEIPTS IN PASTRY MADE DISHES PRESERVING MADE WINES, &c. &c.


id: 38615
author: Treat, Nola
title: Quantity Cookery: Menu Planning and Cooking for Large Numbers
extension: .txt
mime: text/plain
words: 50264
sentence: 2821
flesch: 86
cache: cache/38615.txt
txt: txt/38615.txt
summary:
  | Ice cream | | +----------------------+----------------------+----------------------+ +----------------------+----------------------+----------------------+ | DATE | DATE | DATE | | =Monday= | =Tuesday= | =Wednesday= | +----------------------+----------------------+----------------------+ | BREAKFAST | BREAKFAST | BREAKFAST | | FRUITS | FRUITS | FRUITS | | Apples | Bananas | Grapes | | Sliced oranges | Grapefruit | Oranges | | Plums, red canned | Apricot sauce | Apple sauce | | Prunes | Stewed, red, pitted | Royal Anne cherries | | | cherries | | +----------------------+----------------------+----------------------+ | FRUITS | FRUITS | FRUITS | | Post toasties | Shredded wheat | Malt of wheat | | Grapenuts | Puffed rice | Grapenuts | | Corn meal mush | Oatmeal | Post toasties | +----------------------+----------------------+----------------------+ | HOT DISHES | HOT DISHES | HOT DISHES | | French toast | Fried mush | Doughnuts | | Boiled eggs | Toast | Toast | | Toast | Bacon | Scrambled eggs | +----------------------+----------------------+----------------------+ | LUNCH | LUNCH | LUNCH | | SOUP | SOUP | SOUP | | Clear tomato soup | Cream of potato | Noodle soup | | | soup | | +----------------------+----------------------+----------------------+ | MEATS | MEATS | MEATS | | Baked ham | Roast pork and | Creamed chicken on | | Spaghetti and cheese | gravy | toast | | | Beef stew | Meat loaf | +----------------------+----------------------+----------------------+ | VEGETABLES | VEGETABLES | VEGETABLES | | Browned sweet | Mashed potatoes | Parsley buttered | | potatoes | * +----------------------+----------------------+----------------------+ | CEREALS | CEREALS | CEREALS | | Cream of wheat, | Cream of barley |


id: 39550
author: Hirtzler, Victor
title: The Hotel St. Francis Cook Book
extension: .txt
mime: text/plain
words: 194559
sentence: 9095
flesch: 79
cache: cache/39550.txt
txt: txt/39550.txt
summary:
  Salted almonds Boiled Lake Tahoe trout, Hollandaise Potatoes, natural Roast ribs of beef Cauliflower au gratin Rissolée potatoes Sliced tomatoes Coffee ice cream Macaroons Demi tasse =Calf's foot jelly.= Parboil four calf's feet; allow to become cool; put back in vessel with an onion and a carrot, a piece of leek, a piece of celery, one clove, a bay leaf, a sprig of thyme, a spoonful of whole black peppers, a gallon of water, a quart of white wine, and a small handful of salt. NOVEMBER 3 BREAKFAST Orange marmalade English breakfast tea Tea biscuits Ham and eggs LUNCHEON Grapefruit Bouillon in cups Boiled beef, horseradish sauce Vegetable garnishing for beef Romaine salad Apple pie Coffee DINNER Petite marmite Broiled lobster Potted squab chicken, plain Waffle potatoes Peach compote Boiled artichokes, Hollandaise sauce Coffee ice cream Pound cake Demi tasse =Tea biscuits.= Three pounds of flour, one-half pound of butter, one quart of milk, three ounces of baking powder, three ounces of sugar, and a little salt.


# ent

id: 38615
sid: 270
eid: 1
type: ORG
entity:
  anne cherries | grapefruit | +----------------------+----------------------+----------------------+ |


id: 38615
sid: 754
eid: 1
type: PERSON
entity:
  noodle soup ----------------------+----------+------+--------+---------+--------- ingredients |amount


id: 38615
sid: 1451
eid: 1
type: PERSON
entity:
  baked beans ----------------------+----------+------+--------+---------+--------- ingredients |amount


id: 38615
sid: 1607
eid: 1
type: PERSON
entity:
  buttered peas ----------------------+----------+------+--------+---------+--------- ingredients |amount


id: 38615
sid: 1615
eid: 1
type: PERSON
entity:
  creamed peas ----------------------+----------+------+--------+---------+--------- ingredients |amount


id: 38615
sid: 1843
eid: 1
type: PERSON
entity:
  cinnamon rolls ---------------------+----------+-------+--------+---------+--------- ingredients |amount |weight


id: 39550
sid: 8724
eid: 2
type: ORG
entity:
  mousse de ris de veau royal châteaubriand bayard petits pois à la française sorbet ambassadrice poitrine de guinea aux


