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Literary
April 6, 1920
Bisbee Daily Review
Bisbee, Cochise County, Arizona
What is this article about?
A daily menu for breakfast, luncheon, and dinner, followed by personal recipes and advice on incorporating eggs into meals, including instructions for poached eggs with asparagus and spareribs with lima beans.
Clipping
OCR Quality
95%
Excellent
Full Text
Menu for Tomorrow
BREAKFAST Rhubarb sauce, broiled bacon, toast, coffee.
LUNCHEON - Poached eggs and asparagus, bran rolls, strawberry preserves, tea.
DINNER Spareribs and lima beans, endive with French dressing, orange custard, cup cakes, coffee.
My Own Recipes
Many persons find eggs a bit too heavy for breakfast. If one is very active and takes plenty of exercise there is never any question as to the advisability of eating eggs for the morning meal.
But eggs are a concentrated food and need bulky foods to complement them. As a luncheon dish, however, they are almost perfect.
Poached Eggs and Asparagus
4 eggs Asparagus tips (left over) 4 triangles of toast
Reheat asparagus tips. Arrange on toast. Place a poached egg on each piece of toast, pour a teaspoonful of melted butter over the whole. Sprinkle with salt and pepper and serve at once.
Spareribs and Lima Beans
1 1-2 pounds spareribs 1 cup dried lima beans 1 teaspoon brown sugar 1-8 teaspoon mustard 1 cup boiling water Salt and pepper
Wash beans. Let stand in cold water four or five hours or over night. Drain and put in a casserole. Dissolve sugar, mustard, salt and pepper in the boiling water and pour over beans. Arrange spareribs over beans and bake in a slow oven for three hours, adding water as necessary. At the end of three hours remove cover from casserole and roast an hour longer, letting the meat brown and the water cook out of the beans.
BREAKFAST Rhubarb sauce, broiled bacon, toast, coffee.
LUNCHEON - Poached eggs and asparagus, bran rolls, strawberry preserves, tea.
DINNER Spareribs and lima beans, endive with French dressing, orange custard, cup cakes, coffee.
My Own Recipes
Many persons find eggs a bit too heavy for breakfast. If one is very active and takes plenty of exercise there is never any question as to the advisability of eating eggs for the morning meal.
But eggs are a concentrated food and need bulky foods to complement them. As a luncheon dish, however, they are almost perfect.
Poached Eggs and Asparagus
4 eggs Asparagus tips (left over) 4 triangles of toast
Reheat asparagus tips. Arrange on toast. Place a poached egg on each piece of toast, pour a teaspoonful of melted butter over the whole. Sprinkle with salt and pepper and serve at once.
Spareribs and Lima Beans
1 1-2 pounds spareribs 1 cup dried lima beans 1 teaspoon brown sugar 1-8 teaspoon mustard 1 cup boiling water Salt and pepper
Wash beans. Let stand in cold water four or five hours or over night. Drain and put in a casserole. Dissolve sugar, mustard, salt and pepper in the boiling water and pour over beans. Arrange spareribs over beans and bake in a slow oven for three hours, adding water as necessary. At the end of three hours remove cover from casserole and roast an hour longer, letting the meat brown and the water cook out of the beans.
What sub-type of article is it?
Culinary Guide
Recipe
What keywords are associated?
Menu
Recipes
Poached Eggs
Asparagus
Spareribs
Lima Beans
Breakfast
Luncheon
Dinner
Literary Details
Title
Menu For Tomorrow And My Own Recipes
Form / Style
Prose Instructions With Menu And Recipes
Key Lines
Many Persons Find Eggs A Bit Too Heavy For Breakfast. If One Is Very Active And Takes Plenty Of Exercise There Is Never Any Question As To The Advisability Of Eating Eggs For The Morning Meal.
But Eggs Are A Concentrated Food And Need Bulky Foods To Complement Them. As A Luncheon Dish, However, They Are Almost Perfect.
Reheat Asparagus Tips. Arrange On Toast. Place A Poached Egg On Each Piece Of Toast, Pour A Teaspoonful Of Melted Butter Over The Whole. Sprinkle With Salt And Pepper And Serve At Once.