Our Bakehouse Please See the Blackboards for Today’S Specials

Total Page:16

File Type:pdf, Size:1020Kb

Our Bakehouse Please See the Blackboards for Today’S Specials . Menu Welcome to our Bakehouse Please see the blackboards for today’s specials 1 Thank you for visiting us today and supporting small independent business. Here at Helen’s we use local suppliers for good quality produce wherever possible. So our eggs are free range from Betty’s Farm at Willington, meats for breakfasts and lunches are from Tony’s Butchers around the corner and fruit & vegetables are from the Market stall outside. Our lovely bread is delivered daily from family bakery The Buckley Bakehouse in Swadlincote and milk and cream come from Wilmot Dairies in Lichfield. We only buy quality mature cheddar for our cheese on toast, sandwiches and cheese scones and only Heinz beans will do for our breakfasts. We make all of our cakes, quiches, puddings and specials ourselves on site to give you that home made quality and flavour. Zoe, Gabrielle and Cheryl have all trained in baking and can now make, ice and decorate celebration cakes, which are in high demand weekly. We also cater for small to medium events with buffets and Afternoon Teas which all comprise of home made produce. If you would like any advice or pricing for any of the above then please just ask one of the team. 2 We are open on Sundays, serving our full menu 10am-3pm Sunday Breakfast Special Sausage, bacon, fried or poached egg, beans, tomatoes, fried potatoes, black pudding or mushrooms and a slice of thick buttered toast. Served with a pot of tea or standard coffee – 8.45 Or with a flavoured shot coffee or Hot chocolate cream & marshmallows (standard) – 8.95 All of our meats for our breakfasts are supplied by our local butcher Tony, and our eggs are free range, from Betty’s farm in Willington. We only use Heinz beans, bread from our local bakery and best butter for our breakfasts 3 Butcher’s Best Breakfasts Add a chilled Refill your orange or apple coffee – it’s juice to your half price breakfast – 95p - All meats supplied by our local butcher, Tony and farm fresh eggs from Betty’s Choose 4, 6 or 8 items from the following:- Smoked back bacon Doorstep eggy bread Black pudding Doorstep Fried bread Pork sausage Buttered fresh mushrooms Chopped tomatoes Fried or poached egg Heinz baked beans Fried Potatoes Melted cheese Staffordshire Oatcake Thick buttered toast – white, brown or granary 4 items – 4.50 6 items – 6.35 8 items – 8.45 Extra item - 1.35 4 Traditional Breakfasts Porridge Made with milk or water Top with local honey, sliced banana, pouring cream or dried fruits 1 topping – 2.95 2 toppings – 3.75 Bacon or Sausage Sandwich (Butcher’s best smoked back bacon and pork sausage) Regular – 3.35 Doorstep (3 rashers) – 4.50 Sausage & Bacon Sandwich Regular - 3.85 Doorstep – 4.95 Add an egg, tomatoes, or fried onions to your sandwich – 60p Add fresh mushrooms or grated mature cheddar cheese – 75p Baker’s Buttery Doorstep Eggy Bread Croissant Warm with best butter Served with 2 rashers of and Darlington’s jam – smoked bacon – 4.95 2.75 Or with Heinz beans – 3.75 5 More Delicious Breakfasts and snacks – served all day Crumpets - 2 hot buttered crumpets with a preserve of your choice – 2.90 Or with melted cheese – 3.75 Hot thick best buttered toast – locally baked bread, choose white, brown or granary £1.10 for 1 slice, or 1.90 for 2 Add some Darlington’s jam or marmalade, local honey, marmite, peanut butter or Nutella – 40p pot Toasted Teacake Large fruit teacake dripping with best butter (Please ask if you would like Flora instead) 2.35 Cheesy hammy eggs Dunky poached eggs & ham off the bone on thick buttered toast topped with melted mature cheddar cheese Single – 3.95 Double – 7.15 Eggcellent Omelettes Plain omelette – 2.50 Made with 3 free range Delicious omelette fillings – Ham , eggs from cheese , onion, mushrooms, smoked Betty’s Farm salmon, vine tomatoes ,new potatoes. 1 filling omelette – 3.75 2 filling omelette – 4.50 6 Delicious thick white, brown or granary toast and best butter with your choice of topping Single (1 toast, 1 topping) – 2.75 Double (2 toast, 2 toppings) - 5.25 Top your toast with:- Poached eggs Chopped tomatoes Heinz beans Buttered fresh mushrooms Heinz Spaghetti Sliced banana with golden syrup or Nutella Scrambled Eggs Cheese on toast – sgl. 3.00 / double 5.50 Make it extra tasty Try marmite toast with your scrambled or poached eggs – 40p Have some cheese on your beans on toast – 75p Add a sausage or rasher of smoked bacon – £1.25 Add onions or fresh tomatoes on your cheese on toast – 50p per slice Toast Sensations Delicious thick white, brown or granary toast and best butter with your choice of topping Single (1 toast, 1 topping) – 2.75 Double (2 toast, 2 toppings) - 5.25 Top your toast with:- Poached eggs Chopped tomatoes Heinz beans Buttered fresh mushrooms Heinz Spaghetti Sliced banana with golden syrup or Nutella Scrambled eggs We use Cheese on toast; single 3.00 / double 5.50 only mature cheddar Make it extra tasty Try marmite toast with your scrambled or poached eggs – 40p Have some cheese on your beans on toast – 75p Add a sausage or rasher of smoked bacon – £1.35 Add onions or fresh tomatoes on your cheese on toast – 50p per slice Home made Cheddar Cheese Scone Served warm with butter – 1.80 Or with butter, chutney and salad pot – 3.95 7 Grilled Paninis Served with delicious home made coleslaw – 5.25 .Brie, bacon and sweet chutney Mozzarella, pesto & vine tomato Tuna mayo melt Bakehouse Quiche of the day, baked in cheese pastry, with buttered new potatoes and home made coleslaw 5.50 Freshly made Sandwiches on fresh white or granary bread, served with a pot of salad or home made coleslaw & Walker’s crisps Grated mature cheddar & your choice of extra Free range egg mayonnaise Ham off the bone Tuna mayo 5.75 Prawn mayonnaise & iceberg lettuce sandwich - 6.55 8 Grandma’s Salads Traditional plated salad with your choice of main. Mixed salad includes hard boiled egg, fresh beetroot and home made coleslaw – 6.25 Main choices:- Quiche of the day Tuna mayonnaise Ham off the bone Prawns mayonnaise (7.55) Baked jacket potato Grated mature cheddar Somerset Brie Egg mayonnaise Add buttered new potatoes to your salad – 1.50 Farmhouse Pate Delicious course Pate served with 2 slices of granary or white toast, butter, salad pot and Darlington’s chutney – 4.95 Carry out service – You can take any of our menu dishes away with you – please ask a member of the team 9 Our renowned Lemon Meringue Pie We zest and juice fresh lemons and bake sugar pastry cases to make these pies. You’ll find they’re worth the effort. Slice – 3.50 with pouring cream or vanilla ice cream Cream Tea Home- made fruit scone with clotted cream and jam served with a pot of tea Per person – 4.65 Fruit Scone Served with butter & jam - 1.80 Served with clotted cream & jam - 2.95 Home made Cake Choose yourself a slice of our delicious cake from the counter selection. All made here by us 1.50 - 2.60 per slice Old school puddings Please see the blackboards for today’s selection – 3.50 Served with creamy custard, vanilla ice cream or cream 10 Junior Choice 3 item breakfast – 3.95 Choose any combination of the following:- Sausage, fried or poached egg, baked beans, buttered toast, fried potatoes, Heinz spaghetti Heinz beans, poached egg or Heinz spaghetti on toast – (1 slice) – 2.75 Eggy bread and sausages – 4.95 Eggy bread and beans – 3.75 Kiddies’ half sandwich - Jam, Nutella, cheese, ham or tuna With cucumber chunks and crisps – 3.25 Buttered crumpets & jam – 2.90 Cheesy crumpets – 3.75 Kiddies Afternoon Tea Mini sandwich or crumpets & jam, crisps, slice of home made cake and your very own pot of tea or squash with a china cup & saucer 6.45 per child Ribena – 1.35 Chilled milk – 75p Orange or Apple juice – 95p Ice cream Milkshakes- 2.45 Toppings - 10p eachStrawberry, vanilla, chocolate or banana 11 Fresh Filter Coffees Espresso-Standard - 1.50 Double - 2.60 Black Coffee - Standard - 1.80 Large - 2.85 Cappuccino – Standard – 2.35 Large – 3.30 Latte – Standard – 2.35 Large – 3.30 Mocha – Standard – 2.35 Large – 3.30 Americano (hot or cold milk) – Standard – 2.05 / Large – 3.00 Americano cream – Standard – 2.15 / Large – 3.10 Extra milk (hot or cold) – 15p Caramel latte – Standard – 2.65 Large – 3.80 Vanilla Latte – Standard – 2.65 Large – 3.80 Toffee Nut Latte – Standard – 2.65 Large – 3.80 All topped with a swirl of cream and sprinkles Refill your coffee or hot chocolate It’s half price Decaffeinated Coffees Cafetiere for 1 - 2.35 Cafetiere for two - 3.95 Decaffeinated Latte or Cappuccino – Standard – 2.30 - Large – 3.25 12 English Breakfast A lovely Pot for one - 1.75 Cup of Tea Pot for two – 2.95 Speciality Teas Decaffeinated, Darjeeling, Earl Grey, Lady Grey, Green Tea, Peppermint, Redbush and Fruit Tea Pot for one - 1.85 Pot for two - 3.15 Loose Leaf Teas Decaffeinated, Earl Grey, Gunpowder Green Tea and English Breakfast Pot for one - 1.85 Pot for two - 3.15 Galaxy Hot Chocolate Standard – 2.35 Large – 3.30 Deluxe - with whipped cream, marshmallows and a Cadbury’s flake - 2.90/3.90 Try a warm eccles cake with a pot of tea or coffee Home made by us - they’re delicious! 13 Chilled Soft drinks Ice cream Milkshakes Choose from strawberry, vanilla, chocolate or banana 2.45 Milkshake toppings – 10p each Marshmallows, whipped cream or chocolate flakes Special chilled soft drinks – 2.25 Please see the blackboard for today’s selection Sparkling or still mineral Water - 1.70 Fresh Orange juice – 1.70 Coca Cola – 1.95 Diet Coke - 1.70 Lemonade - 1.70 Apple juice - 1.70 Chilled Milk - 1.35 Coke float – 2.45 Home made lemonade .......So refreshing .....
Recommended publications
  • Bread for the Road”: Intersections of Food and Culture in Newfoundland and Labrador Diane Tye
    Document généré le 26 sept. 2021 22:08 Newfoundland Studies “Bread for the Road”: Intersections of Food and Culture in Newfoundland and Labrador Diane Tye Volume 26, numéro 2, fall 2011 URI : https://id.erudit.org/iderudit/nflds26_2art02 Aller au sommaire du numéro Éditeur(s) Faculty of Arts, Memorial University ISSN 0823-1737 (imprimé) 1715-1430 (numérique) Découvrir la revue Citer cet article Tye, D. (2011). “Bread for the Road”:: Intersections of Food and Culture in Newfoundland and Labrador. Newfoundland Studies, 26(2), 175–196. All rights reserved © Memorial University, 2011 Ce document est protégé par la loi sur le droit d’auteur. L’utilisation des services d’Érudit (y compris la reproduction) est assujettie à sa politique d’utilisation que vous pouvez consulter en ligne. https://apropos.erudit.org/fr/usagers/politique-dutilisation/ Cet article est diffusé et préservé par Érudit. Érudit est un consortium interuniversitaire sans but lucratif composé de l’Université de Montréal, l’Université Laval et l’Université du Québec à Montréal. Il a pour mission la promotion et la valorisation de la recherche. https://www.erudit.org/fr/ “Bread for the Road”: Intersections of Food and Culture in Newfoundland and Labrador DIANE TYE 1 2 BREAD IS A STAPLE worldwide, but in Newfoundland and Labrador it has special significance. In this article I argue that by the twentieth century bread pervaded Newfoundland culture more thoroughly than any other food. Although cod was once the backbone of the economy and remains the province’s most iconic food, bread touched all aspects of life. As anthropologist Carole Counihan discovered in Sardinia, bread is “the nexus of economic, political, aesthetic, social, symbolic, and health concerns” and “a particularly sensitive indicator of change” (Counihan 1999: 29).
    [Show full text]
  • Breakfast Menu Cakes & Scones Hot Beverages Soft Drinks
    Breakfast Menu Cakes & Scones Hot Beverages Served daily from 10am to 12pm Served daily from 10am to 2.30pm Served daily from 10am to close Porridge £2.95 Toasted Tea Cake £2.00 Pot of Tea for One £1.60 A warming bowl of porridge with your choice of A toasted tea cake served with butter. Decaffeinated Tea/Coffee £1.60 honey or cream Add strawberry jam for 30p Espresso £2.00 Croissants £3.50 Fruit Scone £2.20 Americano £2.00 Warm croissants served with butter & jam A warm homemade fruit scone served with butter. Cappuccino £2.00 Bacon Sandwich £4.50 Add strawberry jam for 30p Café Latté £2.00 Smoked bacon in white or wholemeal bread with Slice of Cake £2.75 salad garnish & potato crisps A slice of homemade cake from our display Mocha £2.00 Sausage Sandwich £4.50 Tea & Cake £4.25 Hot Chocolate £2.00 Local Pork Sausages in white or wholemeal bread A slice of homemade cake from our display with a Liqueur Coffee £4.60 with salad garnish & potato crisps fresh pot of tea Our Speciality coffees are made with freshly Heinz Baked Beans on Toast £4.50 Coffee & Cake £4.50 ground Lavazza coffee beans Hot buttered toast topped with a generous helping A slice of homemade cake from our display with a of Heinz Baked Beans cup of freshly ground coffee Eggs on Toast £4.50 Cream Tea £4.95 Hot buttered toast topped with your choice of Homemade fruit scone with butter, strawberry Soft Drinks poached, scrambled or fried eggs jam and clotted cream.
    [Show full text]
  • Private Dining and Events an Iconic Venue Quo Vadis Is a Restaurant and Private Member's Club in the Heart of Soho
    quo vadis Private Dining and Events an iconic venue Quo Vadis is a restaurant and private member's club in the heart of Soho. Quo Vadis offers two rather extraordinary private dining rooms situated on the 2nd floor that delightfully accommodate all requirements, from breakfasts, lunches & dinners, to wedding celebrations or whatever other gathering you may have in mind. Further spaces include a beautiful bar which is available to hire on an exclusive basis. The event spaces are available to both members and non-members. For further details and prices please contact the events team on [email protected] or telephone 020 7440 1463 all prices are inclusive of vat and exclusive of service charge at 12.5% the marx room The larger of the private rooms, The Marx Room is a light, airy and versatile space, perfect for lunches and dinners, weddings and drinks parties, meetings, press events and product launches. The room is equipped with a projector and screen, av set-up, dvd and wi-fi. capacities: 24 seated on one oval table 32 seated on 4 small rectangular tables 45 standing 30 theatre For a larger event, the adjoining Leoni room can be hired to allow a standing capacity of 70 and a separate reception area. For further details and prices please contact the events team on [email protected] or telephone 020 7440 1463 all prices are inclusive of vat and exclusive of service charge at 12.5% the leoni room The Leoni Room is a charming private room with lots of natural light.
    [Show full text]
  • ISCA Sample Food Menu
    ISCA – Sample Breakfast Menu MOnday Tuesday Wednesday Thursday Friday Saturday Sunday Assorted Cereals Assorted Cereals Assorted Cereals Assorted Cereals Assorted Cereals Assorted Cereals Assorted Cereals Fruit Yoghurts Fruit Yoghurts Fruit Yoghurts Fruit Yoghurts Fruit Yoghurts Fruit Yoghurts Fruit Yoghurts Fresh Fruits Fresh Fruits Fresh Fruits Fresh Fruits Fresh Fruits Fresh Fruits Fresh Fruits *** *** *** *** *** *** *** Grilled Sausage Smoked Streaky Fried bread Scrambled eggs Freshly baked Scrambled eggs Full English Heinz Baked Beans Bacon Grilled Sausage Grilled bacon croissant Grilled bacon Breakfast Hash Browns Potato Waffles Hash browns Mushrooms Pain au chocolat Mushrooms Blueberry Crumpets/Bagels Grilled Tomatoes Crumpets/Bagels Crumpet/Bagels Chef’s Scotch Crumpet/Bagels pancakes with English muffins Crumpet/Bagels English Muffins English muffins pancake English muffins syrup English muffins Crumpet/bagels English muffins *** *** *** *** *** *** *** Orange Juice Orange Juice Orange Juice Orange Juice Orange Juice Orange Juice Orange Juice Apple Juice Apple Juice Apple Juice Apple Juice Apple Juice Apple Juice Apple Juice Fresh Milk Fresh Milk Fresh Milk Fresh Milk Fresh Milk Fresh Milk Fresh Milk Freshly brewed Freshly brewed Freshly brewed Freshly brewed Freshly brewed Freshly brewed Freshly brewed tea/coffee tea/coffee tea/coffee tea/coffee tea/coffee tea/coffee tea/coffee *** *** *** *** *** *** *** Bagels, Toast, jams, Bagels, Toast, Bagels, Toast, Bagels, Toast, Bagels, Toast, jams, Bagels, Toast, Bagels, Toast, honey,
    [Show full text]
  • Breakfast Items
    menu CHILDREN’S MEALS £3.50 *PLEASE NOTE – THE HOT MEAL DOES NOT COME WITH A DRINK BREAKFAST ITEMS (available 9.3 0 -11.30) CHOOSE 1 from each section A B C A B C FULL BREAKFAST – 2 sausage, 2 bacon, hash brown, 100% CHICKEN BREAST BITES Chips Beans beans, tomato, egg, 2 toast & 2 butter £5.10 FISH BITES Mash Peas VEGGIE BREAKFAST – 2 meat free sausages, SAUSAGE x2 Half Jacket Potato Carrots mushrooms, hash brown, beans, tomato, egg, GLUTEN FREE SAUSAGE x 1 2 toast & 2 butter £5.10 MOZZARELLA STICKS BREAKFAST BUNS (available all day): CHEESE SAUSAGE BUN £2.00 BACON BUN £2.00 CHILDREN’S SANDWICH MEAL DEAL £3.50 DOUBLE EGG BUN £1.75 INCLUDES A SANDWICH MEAT FREE SAUSAGE BUN £2.05 Ham, Cheese Spread, Tuna Mayo, Jam or Egg Mayo) GLUTEN FREE SAUSAGE BUN £2.90 POM BEARS REGULAR or CHEESE & ONION GLUTEN FREE BACON BUN £2.55 YOGHURT or RAISINS GLUTEN FREE EGG BUN £2.10 CHILDREN’S DRINK EXTRA BREAKFAST ITEMS AVAILABLE: Childrens Sandwich on its own (fillings available above) £2.10 Bacon £0.80 Sausage £0.80 Egg £0.60 Mushrooms £0.90 JACKET POTATO/QUICHE & SALAD Fried Bread £0.70 Hash Brown £0.50 Butter x 3 £3.50 Beans £4.25 Gluten Free Sausage £1.00 Meat Free Sausage £0.85 Cheese £4.45 Coleslaw £3.90 Butter Portion £0.15 Jar or Marmalade £0.55 Tuna Mayo £4.35 Chilli – Beef or Meat Free £4.60 Cheese & Onion Quiche £4.50 Quiche Lorraine £4.50 BRUNCH – (available from 11.30am until the kitchen closes) 2 sausage, 2 bacon, egg, beans, tomato and chips £5.10 BAGUETTES – served with a salad garnish & coleslaw Egg Mayo £3.20 Tuna Mayo £3.60 VEGGIE BRUNCH
    [Show full text]
  • Food Groups and Their Contents 1. High Fat Milk and Cream
    Supplementary information 1: Food groups and their contents 1. High fat milk and cream Whole milk, Channel Island milk, UHT whole milk Elmlea (single, whipping and double), evaporated milk, single cream, whipping cream, double cream, clotted cream, UHT cream (half, single and whipping). Flavoured milk (Horlicks made up with whole milk, milk shake powder made up with whole milk, Ovaltine powder made up with whole milk, drinking chocolate powder made up with whole milk, purchased milk shake, Horlicks powder made up with semi-skimmed milk, milkshake powder made up with semi- skimmed milk, Cocoa powder made up with semi-skimmed milk, Ovaltine made up with semi-skimmed milk, drinking chocolate powder made up with semi-skimmed milk, Ovaltine powder made up with skimmed milk, drinking chocolate powder made up with skimmed milk) 2. Low fat milk Semi-skimmed milk, Dream Topping made up with semi-skimmed milk, skimmed milk, dried skimmed milk, Plain soya milk, flavoured soya milk, calcium-enriched soya milk. 3. Yoghurts Drinking yoghurt, Greek yoghurt, Fruit Corner yoghurt, Crumble Corner yoghurt, organic whole milk yoghurt, plain and fruit fromage frais, Crunch Corner yoghurt, Greek yoghurt and honey, fromage frais ready meal, Luxury Corner yoghurt, low calorie yoghurt, plain and flavoured low-fat yoghurt, very low fat fromage frais, soya yoghurt. 4. Cheese Brie, cheddar, vegetarian cheddar, cheese spread, cottage cheese, edam, feta, soft cheese, gouda, parmesan, processed cheese, flavoured cheese spread, double Gloucester, emmental, gruyere, Leicester, smoked processed cheese, low-fat cheddar, quark, cheese spread light, mozzarella. 5. Butter and animal fat Butter, spreadable butter, Dripping, lard 6.
    [Show full text]
  • Transcription of 2664/3/1K Series Anne Talbot's Recipe Books Series
    Transcription of 2664/3/1K Series Anne Talbot’s recipe books Series Introduction Table of Contents Transcription of 2664/3/1K Series Anne Talbot’s recipe books ........................................ 1 Series Introduction ............................................................................................................. 1 Introduction ....................................................................................................................... 2 The Collection ............................................................................................................................ 2 Documents in the Series / Introduction / Appendixes ................................................................ 2 Talbot Family ............................................................................................................................. 4 Sharington Talbot ......................................................................................................................................... 4 Sir Gilbert Talbot (c.1606 – 1695) ................................................................................................................. 4 Sir John Talbot (1630 – 1714) and Anne Talbot (1665 – 1720) ..................................................................... 4 Conventions used in the transcription ........................................................................................ 6 For example .................................................................................................................................................
    [Show full text]
  • 2664/3/1K/12
    Transcription of 2664/3/1K/12 There is an Index at the end of the book which is not transcribed here. Page 1 Sponge Cake No 1 Half the weight of your Eggs in sugar; the full weight of them in Flour – only half the whites to be put in. The flour and sugar to be well dried and put in very warm. Bake it in a quickish oven. Wafers A pint of skim milk – a quarter of a pound of butter. Melt it with half a pound of sugar in part of the milk – put it to the other part. Mix three quarters of a pound of fine flour very smooth that has been well dried, with this mixture, & beat it a quarter of an hour. Bake them in Wafer Irons. Pistachio Cream Take two oz of Pistachio Nuts, beat very fine with a little Citron Peel – boil them in a pint of Cream till it looks green – if not green take a little juice of spinach – thicken it with the yolks of four Eggs, & sweeten it to your taste – pour it into Cups, & let it stand till cold. Page 2 Paris Curd Set a pint of Cream on the fire – when it boils squeeze in the juice of a Lemon & the whites of six eggs, stirring it till there is a Curd hang it up in a Cheesecloth till the whey runs from it then pound the Curd in a Mortar with white wine or Orange flower Water & sugar – put it in a mould & when turned out pour Sugared Cream in the bottom of the dish.
    [Show full text]
  • What Shall I Eat? the Housewife's Manual
    />-. < ' . < Car '^ ^et C t: CjX 'C<KC ^« < -C <^<^ C^ <CC C: <i -^c c ^ <Cc CL c< "a V <r <jg< <r g<^C^<^ -^ etc «sxi c c-^t/*^' Z «»: c c .^^ c fe c<-c< <ss<r <"^ C-^^^r^f^ .6 <:^c "Ccc'' ccce ceo c ccc< cr cccc<^c C CCCC ' < LIBRARY OF CONGRESS. :0 r - ^%1^S ©^ap.— -!-'@0pijri9]^t!fu. Slielf.:..hi.4-i'^ kXA <K_ UNITED STATES OF AMERICA. <:c CC^v- \ ^^ ^f ,^, <>e CC'. c \ cc ^C' C CC ^S^> ' <i;< cc c cc <. <i< -> c <i . y. ^ c CO. cc ct <! < f <;:- .<L X.«cVc^cc, c € «li. <^ *^ ^ 'V r^«^ CC C.C^L <LC C< &: %. V ^ ' rc tj^ c$ic«_ <-'\ «^ ** cc.-«r ( ^ c( ( ^ aVc <C£eC:^ Ccr CC«cC^ (- c cc CCv-<^ . <..r<r c<r:cc- a a. cc < c C- Tc fc CC C c. ^ « - 'roc <3C_ <:^ <^ CC CCv C ' . ( c:c ^ cc CCi C **^ CC .cc<> r r <rc « c :'^<rC(Cca,cC '•. '.- ^. cc * *- ..cr.ccc" " 3> ^ 3> > yL> 5 ^ j> J. :> > ;v) >^ i>>^ 75> 50 ^ > ^ ^i> ) > ^ ;>> 3; o>:^ T3 ^'^ ' > / ') jii; ^» >» >.^ ;ai£> >,3? > . -^ >>3^2^ a?> 3D i> > : y^ > 3> ,^^? P > 3 > >5>3 y:> 1 5 % V >:>J^ :> >:> ^E. ^ fJ y>^ :^>:^ yr> y> JS> ' .O: 5 1 /^ ^ >j>J) >5 > ^-> ix>_,-^ 3) >:» PRICE, TWENTY-FIVE CENTS. €vyjpy^jayjyx/y/yA/zi^A^j^/JZ^//^y/Ay^^^ y L .i^' f^ The : Housewife's : Manual. PUBLISHED BY HOME I^IKE t'UBLIHHING CO, 14 i 16 VESEY STREET. COPYRIGHTED, 1892, BY SMITH A ROGERS. V/JyAy//y/y^/y/y/y/y/Jyy/y/y/y/^^^ WHAT SHALL I EAT? THE • HOUSEWIFE'S/ MANUAL, PUBLISHED BY HOME l^IRE F»UBIvISHINO CO , 14 & 16 VESEY STREET.
    [Show full text]
  • Bread Bread Is a Staple Food Prepared by Baking a Dough of Flour and Water
    Bread Bread is a staple food prepared by baking a dough of flour and water.[1] It may be leavened or unleavened. Salt, fat and a leavening agent such as yeast are common ingredients, though breads may contain a range of other ingredients: milk, egg, sugar, spice, fruit(such as raisins), vegetables (such as onion), nuts (such as walnuts) or seeds (such as poppy seeds). Bread is one of the oldest prepared foods, dating back to the Neolithic era. The development of leavened bread can probably also be traced to prehistoric times. Fresh bread is prized for its taste, aroma and texture. Retaining its freshness is important to keep it appetizing. Bread that has stiffened or dried past its prime is said to be stale. Modern bread is sometimes wrapped in paper or plastic film, or stored in an airtight container such as a breadbox to keep it fresh longer. Bread that is kept in warm, moist environments is prone to the growth of mold. Bread kept at low temperatures, for example, in a refrigerator, will develop mold growth more slowly than bread kept at room temperature. However, unwrapped bread kept in a typical household refrigerator will turn stale quickly due to the low humidityof the air. The inner, soft part of bread is known to bakers and other culinary professionals as the crumb, which is not to be confused with small bits of bread that often fall off, called crumbs. The outer hard portion of bread is called the crust. Usage Bread can be served at any temperature. Once baked, it can subsequently be toasted.
    [Show full text]
  • The Home Cook Book
    r PROPERLY PREPARED FOOD Is essential to health and the general comfort of the household. BY THE AID OF COOS'S FEIEITD BAKING POWDER LIGHT, EASILY DIGESTED AND "WHOLESOME ROLLS, GEMS, TEA CAKES, GRIDDLE CAKES, PANCAKES, Ac, can be expeditioiisly prepared. The COOK'S FRIEXD is also useful in PIE CRUST, BOILED PUDDINGS, *&c., saving a large proportion of the usual SHORTENING, and producing more healthy food. IT CONTAINS NO INJURIOUS INGREDIENIS Such as are to be found in many of the baking powders that are being forced on public attention, its principal constituent being the purest Grape Cream Tartar that money can buy. Dyspeptics may use with auvantage food prepared by its aid. Wherever receipts call for one teaspoonful of soda and two of Cream of Tartar, two and one half teaspoonfuls of Cook's Fkibnd will be found to do the work in a superior manuer. THE COOK'S FRIEND Has liad FIE8T PRIZES awarded wherever exhibited. OTTAWA, 1879 ; Toronto and Montreal, 1830 and 1881. BRONZE MEDALS, Toronto, 1880, Montreal, 1881. SILVER MEDALS, do. 1882, do. 1882. do. do. St. John's, Jf. B., 1883. Purchasers should make sure that they are served with the genuine " Cook's Fficiicl." No variation from, or addition to, this name is genuine. RETAILED BY ALL RESPECTABLE STOREKEEPERS IN THE DOMINION. :^^o TliiED, TESTED, PEOVED. THE HOME COOK BOOK. OOVTILBD BT LADIES OF TORONTO AND CHIEF CITIES AND TOWNS IN CANADA. SEVENTIETH EDITION. ©oronto : ROSE PUBLISHING COMPANY. Bakkie :—W. B. BAIKIE, 1887 Entered according to Act of the Pakrliament of Canada, in the year ont thousand eight hundred and seventy-seven, by Bblfobd Bbothsbs, in the Office of the Minister of Agriculture.
    [Show full text]
  • Food for Thought – Food “Aah! Think of Playing 8-Letter Bingos About FOOD, Yum!”– See Also Food for Thought – Drink Compiled by Jacob Cohen, Asheville Scrabble Club
    Food for Thought – Food “Aah! Think of playing 8-letter bingos about FOOD, Yum!”– See also Food for Thought – Drink compiled by Jacob Cohen, Asheville Scrabble Club A 8s ABATTOIR AABIORTT slaughterhouse [n -S] ABELMOSK ABEKLMOS tropical herb [n -S] ACERBEST ABCEERST ACERB, sour (sharp or biting to\taste) [adj] ACHENIAL AACEHILN ACHENE, type of fruit [adj] ACHILLEA AACEHILL yarrow (perennial herb) [n -S] ACRIDEST ACDEIRST ACRID, sharp and harsh to taste or smell [adj] ACRIDITY ACDIIRTY state of being acrid (sharp and harsh to taste or smell) [n -TIES] AGRESTAL AAEGLRST growing wild [adj] AGRIMONY AGIMNORY perennial herb [n -NIES] AGUACATE AAACEGTU avocado (edible fruit of tropical tree) [n -S] ALBACORE AABCELOR marine food fish [n -S] ALBICORE ABCEILOR albacore (marine food fish) [n -S] AMANDINE AADEIMNN prepared with almonds [adj] AMARELLE AAEELLMR variety of sour cherry [n -S] AMARETTI AAEIMRTT macaroons made with bitter almonds [n] AMBROSIA AABIMORS food of Greek and Roman gods [n -S] AMELCORN ACELMNOR variety of wheat [n -S] ANABOLIC AABCILNO pertaining to process by which food is built into protoplasm [adj] ANGELICA AACEGILN aromatic herb [n -S] ANOREXIA AAEINORX loss of appetite [n -S] ANTEPAST AAENPSTT appetizer (food or drink to stimulate appetite, served before meal or as first course) [n -S] ANTIDORA AADINORT holy breads [n] APPESTAT AAEPPSTT mechanism in central nervous system that regulates appetite [n -S] APPETITE AEEIPPTT desire for food or drink [n -S] APPLIEST AEILPPST resembling or suggestive of apple [adj] AQUAFABA AAAABFQU
    [Show full text]