item: #1 of 9
          id: 10072
      author: Moxon, Elizabeth
       title: English Housewifry Exemplified in above Four Hundred and Fifty Receipts Giving Directions for most Parts of Cookery
        date: None
       words: 64808
      flesch: 84
     summary: Little_ CONTAINING, Upwards of Sixty Modern and Valuable RECEIPTS IN PASTRY MADE DISHES PRESERVING MADE WINES, &c. &c.
    keywords: beat; boil; butter; cold; cream; cut; dish; eggs; fine; fire; flour; gravy; half; lemon; little; pan; pepper; pound; salt; shred; sugar; water; way; white; wine
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        item: #2 of 9
          id: 10582
      author: Bradley, Alice
       title: For Luncheon and Supper Guests
        date: None
       words: 12843
      flesch: 80
     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.
    keywords: butter; cook; cream; cup; cups; cut; dressing; egg; milk; minutes; pound; salad; salt; sugar; tablespoons; teaspoon; water
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        item: #3 of 9
          id: 15464
      author: Goudiss, Alberta M. (Alberta Moorhouse)
       title: Foods That Will Win the War and How to Cook Them (1918)
        date: None
       words: 30747
      flesch: 80
     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.
    keywords: bake; baking; boiling; bread; cook; cup; cup bread; cup cheese; cup corn; cup fat; cup flour; cup milk; cup water; cups; egg; fish; food; ingredients; meat; minutes; mix; place; sauce; sugar; syrup; tablespoons; tablespoons fat; teaspoon cayenne; teaspoon salt; teaspoons; use; water; wheat
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        item: #4 of 9
          id: 26005
      author: Various
       title: Armour's Monthly Cook Book, Volume 2, No. 12, October 1913 A Monthly Magazine of Household Interest
        date: None
       words: 20186
      flesch: 81
     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.
    keywords: armour; baked; beef; boiled; bouillon; bread; breakfast; butter; cake; chicken; coffee; cream; cup; dinner; eggs; extract; grape; half; ham; hot; juice; luncheon; milk; potatoes; pure; salad; salt; sauce; simon; sliced; soup; star; star ham; teaspoon; tomato; veribest; water
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        item: #5 of 9
          id: 27245
      author: Roper, Dora C. C. L. (Dora Cathrine Cristine Liebel)
       title: Food for the Traveler What to Eat and Why
        date: None
       words: 5509
      flesch: 84
     summary: Cherries and egg food, fish or nut foods, lettuce. Cherries with pineapple, cream cheese, egg food or fish.
    keywords: bread; butter; cheese; cream; eggs; food; lettuce; milk; nuts; salad; toast
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        item: #6 of 9
          id: 31534
      author: Hiller, Elizabeth O.
       title: Fifty-Two Sunday Dinners: A Book of Recipes
        date: None
       words: 48717
      flesch: 87
     summary: Serve in onion cups or in nests of crisp lettuce leaves. Beat yolks thick and light, add remaining cup sugar gradually, continue beating.
    keywords: boiling; brown; butter; cold; cook; cottolene; cover; cream; cup; cup butter; cup sugar; cup water; cups; cut; drain; egg; eggs; flour; half; half cup; milk; minutes; mix; onion; oven; pan; pepper; place; potatoes; process; remove; salt; sauce; sprinkle; sugar; tablespoons; teaspoon salt; water
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        item: #7 of 9
          id: 33652
      author: Pierce, Paul
       title: Dinners and Luncheons: Novel Suggestions for Social Occasions
        date: None
       words: 22315
      flesch: 84
     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.
    keywords: cards; celery; center; cheese; course; cream; cup; cut; dinner; dishes; drink; fish; fruit; glass; glasses; good; green; guest; ice; lady; luncheon; man; menu; paper; place; potatoes; red; salad; sauce; small; soup; table; toast; use; water; white; wine; yellow
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        item: #8 of 9
          id: 38615
      author: Treat, Nola
       title: Quantity Cookery: Menu Planning and Cooking for Large Numbers
        date: None
       words: 50264
      flesch: 86
     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 |
    keywords: breads |; breakfast |; c. |; cake |; cheese |; cream |; date |; desserts |; dinner |; fruit |; lunch |; meats |; pie |; potatoes |; pudding |; salad |; sauce |; soup |; substitute |; toast |; vegetables |; wheat |; | +; | =; | baking; | butter; | celery; | chocolate; | cinnamon; | cornstarch; | crumbs; | eggs; | flour; | grapenuts; | ice; | lemon; | milk; | nut; | onions; | pineapple; | raisins; | rice; | salt; | sugar; | vanilla; | water; | |; | |1
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        item: #9 of 9
          id: 39550
      author: Hirtzler, Victor
       title: The Hotel St. Francis Cook Book
        date: None
       words: 194559
      flesch: 79
     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.
    keywords: = chicken; = cream; = eggs; add; april; asparagus; assorted; bake; beans; beef; boil; boiled; boiling; bread; breakfast; broth; brown; butter; cakes; casserole; celery; cheese; chops; coffee =; coffee dinner; coffee luncheon; cold; consommé; cook; corn; cover; cream sauce; cup; cut; dec; demi; dinner; dish; dry; fillet; fine; fish; flour; french; fresh; fried; fry; garnish; glass; half; half cup; half pound; ham; hot; ice cream; inch; jelly; juice; july; june; lamb; lay; lemon; lettuce; little; luncheon; march; meat; milk; minutes; mix; mushrooms; nov; oct; olives; onion; ounces; oven; oysters; pan; parsley; peas; pepper; piece; pint; place; platter; poached; potage; potatoes; pound; pour; pudding; purée; quarter; remove; rice; roast; roll; salad; salt; salt water; sauce; sauce pan; sauté; season; separate; sept; serve; simmer; slice; small; sole; soup; spoonful; sprinkle; squares; steak; strain; sugar; sweet; sweetbreads; tasse =; tenderloin; tomato sauce; tomatoes; vanilla; water; white; wine; wine sauce; yolks
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