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CHAPTER 10—ECONOMIC FLUCTUATIONS
MULTIPLE CHOICE
1. Since 1960, real GDP has fluctuated to some extent; however, there has been virtually no overall
growth when the entire time span is considered.
a. True
b. False
ANS: B PTS: 1 DIF: Difficulty: Easy
NAT: BUSPROG: Analytic
STA: DISC: Understanding and Applying Economic Models
TOP: Can the Classical Model Explain Economic Fluctuations?
KEY: Bloom's: Knowledge
2. Recessions typically last longer than expansions.

a. True
b. False
3. Which of the following statements best describes the U.S. economy since 1960?
a. Potential output has risen steadily, but actual output has fluctuated above and below
full-employment output.
b. Actual output has risen steadily, but potential output has fluctuated above and below
actual output.
c. Potential output and actual output have both not risen steadily.
d. Potential output and actual output have both fluctuated above and below what the classical
model predicts.
e. Potential output has remained constant but actual output has risen.
ANS: A PTS: 1 DIF: Difficulty: Easy
4. During recessions, output

a. and unemployment both fall
b. and unemployment both rise
c. rises, but unemployment falls
d. falls, but unemployment rises
e. rises and unemployment remains constant
ANS: D PTS: 1 DIF: Difficulty: Easy
KEY: Bloom's: Comprehension
Hall/Lieberman, 6e Macro Test Bank, Chapter 10 1

5. A student seeking a job right after graduation should be especially attentive to
a. long-run growth patterns in the economy
b. what is the current phase of the business cycle
c. technological change
d. sales of durable goods
e. the duration of strikes
ANS: B PTS: 1 DIF: Difficulty: Moderate
6. GDP as predicted by the classical model is

a. lower than the actual level of GDP
b. higher than the actual level of GDP
c. smoother and steadier than actual GDP
d. more unstable over time than actual GDP
e. an accurate predictor of actual GDP
ANS: C PTS: 1 DIF: Difficulty: Challenging
7. A period during which GDP exceeds its potential level is best known as a(n)
a. expansion
b. contraction
c. boom
d. recession
e. depression
ANS: C PTS: 1 DIF: Difficulty: Moderate
8. Which of the following occurs during a recession?

a. Output falls, employment rises, and unemployment rises.
b. Output rises, employment falls, and unemployment falls.
c. Output falls, employment falls, and unemployment rises.
d. Output rises, employment rises, and unemployment falls.
e. Output falls, employment falls, and unemployment falls.
9. Which of the following best defines an expansion?

a. Real GDP is below its potential level.
b. Real GDP is increasing.

c. Unemployment is unusually high.
d. Real GDP is decreasing.
e. Real GDP exceeds its potential level.
ANS: E PTS: 1 DIF: Difficulty: Moderate
10. When GDP is rising, the economy is experiencing

a. a contraction
b. a recession
c. a financial crisis
d. an expansion
e. equilibrium
11. As the economy goes through an expansion,

a. fluctuations in GDP become more severe
b. unemployment finally stabilizes
c. investment stabilizes
d. the classical model becomes a better predictor
e. unemployment falls.
ANS: E PTS: 1 DIF: Difficulty: Easy
12. You are reading a newspaper article that refers to expansions and contractions in the economy. The
references are to changes in
a. wage rates
b. inflation rates
c. movements in exchange rates
d. real GDP
e. investment expectations
ANS: D PTS: 1 DIF: Difficulty: Moderate
13. Which statement best describes economic fluctuations?

a. Expansions and contractions typically have about the same lengths.
b. Expansions typically last 7 years, while recessions typically last 3 years.
c. Expansions tend to be shorter than contractions.
d. The percent change in output is larger during recessions than during expansions.

e. Expansions and contractions vary in duration and magnitude, with expansions tending to
last longer than contractions.
14. During a recession, a rising unemployment rate is

a. rare
b. stimulating higher levels of inflation
c. predicted by the classical model
d. the basis for a new economics expansion
e. almost inevitable
15. An economic expansion reflects

a. any movement from disequilibrium to a new equilibrium
b. the increase in output and decrease in employment level following a recession
c. the increase in output and employment levels following a recession
d. the rising wage rates that follow economic instability
e. instability in government tax revenues.
ANS: C PTS: 1 DIF: Difficulty: Easy
16. What would a leftward shift of the labor demand curve indicate?
a. Firms want to hire more workers than before at any given wage than before.
b. Firms want to pay a higher wage than before at any given level of employment.
c. Households want to supply fewer hours of work than before at any given wage rate.
d. Firms want to hire fewer workers than before at any given wage rate.
e. Households want to supply more hours of work than before at any given wage rate.
17. Which of the following is true in the classical model?

a. A spontaneous increase in spending can cause an increase in output and employment.
b. An increase in output and employment can cause a decrease in spending.
c. A spontaneous decrease in spending can cause an increase in output and employment.
d. An increase in output and employment can cause an increase in spending.
e. A spontaneous decrease in spending can cause a decrease in output and an increase in
employment.

18. A weakness in the classical economic claim that a recession is caused by a decrease in labor demand
curve is
a. that labor demand never changes
b. that labor demand increases during a recession
c. that labor supply decreases during a recession
d. the confusion between a shift of the labor demand curve and a movement along that curve
e. the impossibility in the classical model of total spending ever being deficient
ANS: E PTS: 1 DIF: Difficulty: Challenging
19. In the classical model, a falling demand for labor will

a. not cause unemployment because the labor market always clears
b. cause a recession with lower employment and a lower real wage
c. cause a recession with lower employment and an increasing real wage
d. cause a recession with lower unemployment and a lower real wage
e. cause a recession with higher employment and an increasing real wage.
ANS: A PTS: 1 DIF: Difficulty: Moderate
20. If workers become more productive, which of the following would happen in the labor market?
a. Labor supply would increase.
b. Labor supply would decrease.
c. Labor demand would increase and labor supply would decrease.
d. Labor demand would decrease and so would labor supply.
e. Labor demand would increase.
21. If workers become less productive, which of the following would happen in the labor market?
a. Labor supply would decrease.
b. Labor supply would increase.
c. Labor demand would decrease and labor supply would increase.
d. Labor demand would increase and so would labor supply.
e. Labor demand would decrease.

22. Which of the following could lead to an increase in worker productivity?

a. A decrease in the physical capital stock
b. An increase in the number of workers
c. A war that destroys an enormous amount of plant and equipment
d. An increase in the physical capital stock
e. A decrease in the human capital stock
23. Which of the following could lead to a decrease in worker productivity?

a. An increase in the physical capital stock
b. A decrease in the number of workers
c. A war that destroys an enormous amount of plant and equipment
d. An increase in the physical capital stock
e. A decrease in the human capital stock
24. Why is it unlikely that expansions could be explained by a decrease in labor demand in the classical
model?
a. It would be hard to say why productivity decreases.
b. Productivity increases are too fast and variable to explain expansions.
c. Productivity tends to improve at a constant and steady rate.
d. Only unexplained spending changes can lead to changes in output and employment, not
the other way around.
e. Productivity improvements are rather slow.
25. Suppose a major computer virus struck the nation's computers and all hard drives were erased. What
would happen in the labor market?
a. The real wage would increase and so would employment.
b. The real wage would not change, but employment would decrease.
c. The real wage would increase and employment would decrease.
d. The real wage would decrease and so would employment.
e. The real wage would decrease and employment would increase.

26. If a new computer program was developed that dramatically improved productivity in most firms,
what would happen in the labor market?
a. The real wage would not change but employment would decrease.
b. The real wage would increase and employment would decrease.
c. The real wage would decrease and so would employment.
d. The real wage would decrease and employment would increase.
e. The real wage would increase and so would employment.
27. Which of the following could cause a decrease in labor supply?

a. An increased preference for working in the labor market
b. An increase in the number of two-family households
c. An increased preference for enjoying leisure time
d. A trend toward less schooling and toward earlier entrance into the labor market
e. An increase in the retirement age
28. One difficulty with any explanation of economic fluctuations based on a shift in labor supply is that
a. workers' preferences tend to change very quickly
b. labor supply shifts all the time without causing recessions or expansions
c. labor supply is difficult to measure
d. workers' preferences tend to change very slowly
e. the unemployment rate changes during economic fluctuations
29. A logical explanation for recessions might be that households have suddenly altered their
willingness to work. A problem with this explanation is
a. it is inconsistent with patterns of job searches during recessions
b. the demand for labor rarely shifts
c. the large number of women who entered the labor force in the last four decades
d. it is inconsistent with the classical model
e. the work ethic that is responsible for the decline in American vacations.
ANS: A PTS: 1 DIF: Difficulty: Challenging

30. The classical assumption that labor markets clear makes it difficult for that model to explain
recessions.
a. True
b. False
31. The classical model is one of the best that economists have for capturing the rapidly changing nature
of the supply and demand for labor and ultimately for explaining recessions.
a. True
b. False
32. The classical model does not do a good job of explaining short-run fluctuations in the level of
economic activity.
a. True
b. False
33. Suppose a report on the internet indicates that job prospects for graduates are bright because full
employment is achieved automatically. Economists are likely to
a. be disappointed in the degree of economic understanding possessed by the author of the
report
b. be excited about the earning potential of new entrants into the labor market
c. be anxious about inflationary indicators
d. anticipate a recession
e. encourage a tax cut to stimulate the economy
ANS: A PTS: 1 DIF: Difficulty: Challenging

34. The existence of economic fluctuations makes it clear that
a. we should stimulate the economy with tax cuts
b. recessions are caused by shifts in labor supply
c. we should pass a balanced budget amendment to the U.S. Constitution
d. we need active monetary regulation
e. the classical model has a flaw
ANS: E PTS: 1 DIF: Difficulty: Challenging
35. A weakness of the classical model is

a. the quality of its explanations for long-run movements of the economy
b. its confusion between the long and short run
c. its assumption that the labor market always clears
d. its treatment of crowding out in the long run
e. its inadequate attention to the long run
36. Which of the following assumptions of the classical model is the best reason we cannot use it to
explain short-run economic fluctuations?
a. Markets never clear in the long run.
b. The labor market clears.
c. Prices remain constant and supply and demand adjust.
d. It does not show how an economy recovers from a recession.
e. Government intervention is essential to get markets to clear.
37. In order for the classical model to explain expansions and recessions, which of the following
would have to be true?
a. Labor supply could not change.
b. The labor market equilibrium would have to change suddenly and significantly.
c. Labor demand could not change.
d. The labor market equilibrium would have to change slowly.
e. The labor market equilibrium could not move.

38. The classical model is a poor predictor of short-run economic fluctuations in part because it
assumes that
a. all workers wish to work
b. government will prevent these fluctuations
c. the labor market always clears
d. the long run is just a series of short-run periods
e. labor demand curve is stable
TOP: What Triggers Economic Fluctuations? KEY: Bloom's: Comprehension
39. When explaining expansions and recessions, the classical model is

a. reliable
b. seriously flawed
c. the favorite explanatory tool of economists
d. overly focused on the labor market
e. sometimes accurate and sometimes not
40. Since a long run consists of many short runs, the classical model is
a. incorrect every time we look at output data
b. accurate during the short run
c. paradoxically quite accurate in the long run; however, it is not very accurate in the short
run
d. our best guide to fluctuations in the economy
e. paradoxically quite accurate in the short run; however, it is not very accurate in the long
run
ANS: C PTS: 1 DIF: Difficulty: Challenging
41. The classical model explains away unemployment as a long-run problem by assuming that
a. coordination in labor markets will occur within an acceptable period of time
b. the economy consists of multiple, coordinated sectors
c. it causes firms to cut back on their long-run production plans
d. what is a problem during one period will seem more like an opportunity for economic
growth during another period
e. higher saving will stimulate increased investment
42. The classical model fails to recognize that

a. labor markets always clear
b. managers develop paternalistic feelings toward their workers

c. labor markets do not always clear
d. what was true yesterday might not be true today
e. search costs are low during recessions
43. The existence of recessions highlights

a. the strengths of the Federal Reserve
b. the need for the "other things equal" assumption
c. our failure to consider differences between the short run and long run
d. how confusing the economy can become
e. the interdependence between production and income
44. The process of moving from disequilibrium to equilibrium in labor markets creates special problems
because
a. we are all workers threatened by recession
b. we cannot spend money we have not earned
c. the process is very short
d. the process is especially lengthy
e. negative shocks create economic expansions
45. A spending shock typically involves a dramatic reduction in spending in virtually all sectors of the
economy simultaneously.
a. True
b. False
TOP: What Triggers Economic Fluctuations? KEY: Bloom's: Knowledge
46. The reason a shock to one sector can spread to the whole economy is that
a. a decrease in production in one sector leads to an overall decrease in spending
b. firms will need to help bail out other firms that are having troubles
c. an increase in production in one sector will lead to an overall decrease in spending
d. most shocks are not sector-specific but economy-wide
e. workers laid off in the one sector will purchase more goods in another sector

47. A shock to the economy is a change in

a. production that only affects a few sectors
b. production that initially affects the whole economy and then one or more sectors
c. spending or production that initially affects one or more sectors and then spreads
throughout the whole economy
d. spending that only affects a few sectors
e. spending that initially affects the whole economy and then one or more sectors
48. A shock that could trigger an expansion is a

a. large increase in oil prices
b. financial crisis
c. sudden cutback in military spending
d. large decrease in oil prices
e. sudden increase in the interest rate
49. A shock that could trigger a recession is a

a. large increase in oil prices
b. stock market bubble
c. sudden increase in military spending
d. large decrease in oil prices
e. sudden decrease in the interest rate
50. A shock that could trigger a recession is a

a. large military buildup
b. large increase in the price of oil
c. sudden unexplained increase in consumption
d. new technological breakthrough
e. large decrease in the price of oil

51. Which of the following is a common reaction to an increase in the interest rate?
a. A decline in oil prices
b. A war
c. A decrease in spending on new homes
d. An expansion
e. An increase in military spending
52. Which of the following shocks have caused most of the recessions since 1950?
a. Both c and e
b. Increased government spending
c. Oil price increases
d. The beginning of a war
e. Changes in Federal Reserve Policy
53. Assume the economy is at full employment. Which of the following would you expect if oil prices
suddenly decreased?
a. A recession
b. A decrease in employment below its full-employment level
c. An economic contraction
d. A technological breakthrough
e. An increase in employment above its full-employment level
54. Which of the following shocks is most likely to cause an expansion?

a. Defense spending falls
b. Defense spending rises
c. Defense spending rises and then falls
d. Oil prices surge upward
e. Oil prices rise slowly
55. Of the recessions and expansions from 1950 to 1990, the common events were
a. reactions to war and oil prices
b. tax increases and tax cuts
c. changes in exports
d. Decreases in welfare spending
e. Increases and decreases in health care spending

56. The expansion of 2002 and beyond was due, at least in part to
a. interest rate increases.
b. increases in housing wealth.
c. increases in investment spending.
d. large reductions in federal spending.
e. increases in taxes.
57. The recession of 1982 was largely caused

a. on purpose by the Federal Reserve’s decision to raise interest rates to combat inflation.
b. on purpose by the Federal Reserve’s decision to cut interest rates to combat inflation.
c. by accident as a result of the Reagan era tax cuts.
d. by dramatically rising oil prices.
e. on purpose by the Reagan Administration’s decision to raise interest rates to combat
inflation.
58. Over time the full-employment level of output in the United States has risen steadily.
a. True
b. False
59. When real GDP is falling, the economy is experiencing

a. a recession.
b. a financial crisis.
c. an expansion.
d. equilibrium.
e. environmental deterioration.

60. Which of the following defines a recession?
a. Real GDP is increasing.
b. Real GDP is decreasing.
c. Real GDP is below its full employment level.
d. Unemployment is unusually low.
e. Employment growth is positive.
61. The economic expansion that began in 1991

a. lasted approximately five years.
b. lasted approximately twelve years.
c. lasted approximately nine years.
d. was the longest expansion in U.S. history.
e. was the second longest expansion in U.S. history.
62. The classical model predicts the real GDP will always be
a. rising.
b. falling.
c. equal to its full-employment level.
d. constant.
e. equal to its full-taxation level.
63. Which of the following occurs during an expansion?

a. Output rises, employment rises and unemployment falls.
b. Output falls, employment rises and unemployment falls.
c. Output rises, employment falls and unemployment falls.
d. Output rises, employment rises and unemployment rises.
e. Output rises, employment rises and tax revenues fall..
64. Which of the following occurs during a recession?

a. Output rises, employment rises and unemployment falls.
b. Output falls, employment falls and unemployment rises.

c. Output rises, employment falls and unemployment falls.
d. Output rises, employment rises and unemployment rises.
e. Output rises, employment rises and tax revenues fall..
65. What would a rightward shift of the labor demand curve indicate?
a. Firms want to hire more workers than before at any given wage rate.
b. Households want to supply more hours of work than before at any given wage rate.
c. Firms want to pay a lower wage rate than before at any given level of employment.
d. Households want to supply fewer hours of work than before at any given wage rate.
e. Firms want to hire less workers than before at any given wage rate.
66. Which of the following could explain a leftward shift of the labor demand curve?
a. Firms are unable to sell all the output they produce.
b. Workers have become less productive.
c. Workers have become more productive.
d. Both (a) and (b) are correct.
e. The demand curve for the product that firms sell shifts to the right.
67. In the classical model, an increasing demand for labor will

a. cause an expansion with higher employment and a higher real wage.
b. cause a shortage of labor because the labor market always clears.
c. cause a recession with lower employment and a lower real wage.
d. cause a recession because wages are fixed in the short run.
e. cause an expansion with lower employment and a higher real wage.
KEY: Bloom's: Analysis
68. Why is a rightward shift of the labor supply curve difficult to rationalize in the classical model?
a. The labor supply curve is based on firms’ preferences.
b. Labor supply is very difficult to measure.
c. The labor supply curve is almost never a known entity.
d. Workers’ preferences and therefore labor supply tend to change very slowly.
e. Workers’ preferences and therefore labor supply tend to change very quickly.

69. The assumption that labor markets clear makes it very easy for the classical model to explain
recessions.
a. True
b. False
70. The assumption that labor markets clear makes it very easy for the classical model to explain
expansions.
a. True
b. False
71. The classical model does a good job of explaining short-run fluctuations in the level of economic
activity.
a. True
b. False
72. The classical model does a poor job of explaining the __________ because it assumes that the
__________ always clears.
a. long run; labor market.
b. long run; financial market.
c. short run; labor market.
d. short run; financial market.
e. short run; housing market.

73. Which of the following is the main weakness of the classical model?
a. It assumes that the labor supply curve is vertical.
b. It assumes that the labor supply curve is horizontal.
c. It assumes that the labor market clears.
d. It assumes that the labor demand curve is horizontal.
e. It assumes that the labor demand curve is vertical.
74. What is true of both expansions and recessions?

a. There is a poorer than normal match between workers and their jobs.
b. The labor market clears.
c. The economy operates at its potential output.
d. Cyclical unemployment is zero.
e. None of the above.
75. Suppose Mike and Renee are the only two people in a very simple economy and that they produce and
exchange two goods, soda and pretzels. Which of the following might cause a recession in this
simple economy?
a. Mike gets the idea that Renee wants more soda, which Mike produces.
b. Renee gets the idea that Mike wants more pretzels, which she produces.
c. Mike gets the idea that Renee wants less soda, which he produces.
d. Renee gets the idea that Mike wants less soda, which he produces.
e. The production of pretzels being equal to the production of soda.
76. Which of the following is a common reaction to a decrease in the interest rate?
a. An increase in oil prices.
b. A decrease in stock market prices.
c. An increase in spending on new homes.
d. An increase in military spending.
e. An increase in federal highway spending.
77. Which of the following shocks could trigger an expansion?

a. A large cut-back in military spending.
b. A large increase in the price of oil.
c. A sudden decrease in consumption.

d. A large military buildup.
e. A sudden decrease in investment.
78. Which of the following shocks is most likely to cause an expansion?

a. An upward spike in oil prices.
b. An increase in autonomous consumption spending.
c. A significant decline in business equipment spending.
d. A sudden increase in the interest rate.
e. A significant decline in exports.
79. What do all expansions and recessions since 1950 have in common?
a. Changes in oil prices.
b. Changes in interest rates.
c. Changes in spending.
d. Changes in productivity.
e. None of the above.
80. Say’s law will prevent recessions only if a critical assumption of the classical model holds: That the
interest rate adjusts until saving is equal to business and government borrowing.
a. True
b. False
81. During the Great Depression of the 1930s, it took the economy only a couple of years to return to full
employment.
a. True
b. False

82. Ceteris paribus, when households spend less but do not supply of all their additional saving to the
loanable funds market,
a. total spending will exceed below total income, satisfying Say’s law.
b. total spending will drop below total income, violating Say’s law.
c. total spending will drop below total income, thereby satisfying Say’s law.
d. total spending will equal total income, violating Say’s law.
e. this will contribute to an economic expansion.
TOP: What Triggers Economic Fluctuations? KEY: Bloom's: Analysis
83. The most recent economic expansion started in

a. 2005
b. 2003
c. 2005
d. 2007
e. 1998
84. Half of American recessions since the early 1950s have been caused at least in part by rapid increases
in oil prices.
a. True
b. False
85. The 2001-2007 economic expansion began when a change in Federal Reserve policy and other global
conditions caused interest rates to drop and stay low.
a. True
b. False

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BENGAL CURRIE POWDER.
No. 1.
Mix thoroughly the following ingredients after they have been
separately reduced to the finest powder and passed through a fine
hair or lawn sieve:—
6 oz. coriander seed.

3 oz. black pepper.
1 oz. cummin-seed.
1-1/2 oz. fenugreek-seed.
3/4 oz. cayenne pepper.
3 oz. best pale turmeric.
Set the powder before the fire to dry, and turn it often; then
withdraw it, let it become cold, and bottle it immediately. Keep it
closely corked.
Obs.—We cannot think a large proportion of black pepper a
desirable addition to currie powder, as it gives a strong coarse
flavour: but as it may be liked by persons who are accustomed to it,
we give the preceding and the following receipt without varying
either: the second appears to us the best.
Coriander- 8 oz.
seed
Chinese 4 oz.
turmeric
Black 2 oz.
pepper
Cassia 1/2
oz.
White ginger 1 oz.
Cayenne 1/2
pepper oz.
RISOTTO À LA MILANAISE.
Slice a large onion very thin, and divide it into shreds; then fry it
slowly until it is equally but not too deeply browned; take it out and
strain the butter, and fry in it about three ounces of rice for every
person who is to partake of it. As the grain easily burns, it should be
put into the butter when it begins to simmer, and be very gently
coloured to a bright yellow tint over a slow fire. Add it to some good
boiling broth lightly tinged with saffron, and stew it softly in a copper
pan for fifteen or twenty minutes. Stir to it two or three ounces of
butter mixed with a small portion of flour, a moderate seasoning of
pepper or cayenne, and as much grated Parmesan cheese as will
flavour it thoroughly. Boil the whole gently for ten minutes, and serve
it very hot, at the commencement of dinner as a potage.
Obs.—The reader should bear in mind what we have so often
repeated in this volume, that rice should always be perfectly cooked,
and that it will not become tender with less than three times its bulk
of liquid.
STUFATO.
(A Neapolitan Receipt.)
“Take about six pounds of the silver side of the round, and make
several deep incisions in the inside, nearly through to the skin; stuff
these with all kinds of savoury herbs, a good slice of lean ham, and
half a small clove of garlic, all finely minced, and well mingled
together; then bind and tie the meat closely round, so that the
stuffing may not escape. Put four pounds of butter into a stewpan
sufficiently large to contain something more than that quantity, and
the beef in addition; so soon as it boils lay in the meat, let it just
simmer for five or six hours, and turn it every half hour at least, that it
may be equally done. Boil for twenty-five minutes three pounds of
pipe maccaroni, drain it perfectly dry, and mix it with the gravy of the
beef, without the butter, half a pint of very pure salad oil, and a pot of
paste tomatas; mix these to amalgamation, without breaking the
maccaroni; before serving up, sprinkle Parmesan cheese thickly on
the maccaroni.”
We insert this receipt exactly as it was given to us by a friend, at
whose table the dish was served with great success to some Italian
diplomatists. From our own slight experience of it, we should
suppose that the excellence of the beef is quite a secondary
consideration, as all its juices are drawn out by the mode of cooking,
and appropriated to the maccaroni, of which we must observe that
three pounds would make too gigantic a dish to enter well, on
ordinary occasions, into an English service.
We have somewhere seen directions for making the stufato with
the upper part of the sirloin, thickly larded with large, well-seasoned
lardoons of bacon, and then stewed in equal parts of rich gravy, and
of red or of white wine.
BROILED EELS WITH SAGE. (ENTRÉE.)
(German Receipt.) Good.

Skin, open, and cleanse one fine eel (or more), cut it into finger-
lengths, rub it with a mixed seasoning of salt and white pepper, and
leave it for half an hour. Wipe it dry, wrap each length in sage leaves,
fasten them round it with coarse thread, roll the eel in good salad oil
or clarified butter, lay it on the gridiron, squeeze lemon-juice over,
and broil it gently until it is browned in every part. Send it to table
with a sauce made of two or three ounces of butter, a tablespoonful
of chili, tarragon, or common vinegar, and one of water, with a little
salt; to keep this smooth, proceed as for the Norfolk sauce of
Chapter V. Broiled fish is frequently served without any sauce. A
quite simple one may supply the place of that which we have
indicated above: eels being of so rich a nature, require no other.
A SWISS MAYONNAISE.
Beat half a pound of butter to a cream, and then add it very

gradually to the hard-boiled yolks of six fresh eggs which have been
cut into quarters, separated carefully from the whites, and pounded
to a perfect paste; when these are blended into a smooth sauce add,
a few drops at a time, some of the finest salad oil that can be
procured, and work the mixture in the same manner as the
mayonnaise of Chapter VI. until no particle of it remains visible: a
small quantity of salt also must be thrown in, and sufficient good
vinegar in very small portions, to give an agreeable acidity to the
preparation. (Fresh lemon-juice might be substituted in part for this,
and a little fine cayenne used with it; but though we suggest this, we
adhere to our original Swiss receipt for this excellent dish, even
when we think it might be slightly improved in flavour.)
Carve very neatly two delicate boiled fowls, and trim the joints into
handsome form. Lay the inferior parts upon a large plate, and spread
a portion of the sauce, which should be very thick, upon them;
arrange them in a flat layer in the dish in which they are to be
served; then sauce in the same way more of the joints, and arrange
them symmetrically over the others. Proceed thus to build a sort of
pyramid with the whole; and decorate it with the whites of the eggs,
and the hearts of small lettuces cut in halves. Place these last round
the base alternately with whole bantams’ or plovers’ eggs, boiled
hard, a small slice must be cut from the large end of each of these to
admit of their being placed upright. A slight branch of parsley, or
other foliage, may be stuck in the tops. Roast chickens divested
entirely of the skin, can always be substituted for boiled ones in a
mayonnaise: they should all be separated into single joints with the
exception of the wings. The quite inferior parts need not be used at
all.
The same sauce rather highly flavoured with cayenne, and other
condiments, and more or less, to the taste, with essence of
anchovies or anchovy butter, and coloured with lobster-coral, will
make an excellent fish-salad, with alternate slices of lobster,—cut
obliquely to increase their size,—and of cold turbot or large soles.
These can be raised into a high border or chain round a dish when
more convenient, and the centre filled with young fresh salad,
sauced at the instant it is sent to table.
A French mayonnaise does not vary much from the preceding,
except in the composition of the sauce, for which see Chapter VI. It
should always be kept very thick. A little rich cold white sauce is
sometimes mixed with it.
TENDRONS DE VEAU.
The tendrons (or gristles) which lie under the flesh of the brisket of
a breast of veal are much used in foreign countries, and frequently
now in this, to supply a variety of the dishes called entrées. When
long stewed they become perfectly tender, and yield a large amount
of gelatine; but they are quite devoid of flavour, and require therefore
to be cooked and served with such additions as shall render them
palatable.
With a very sharp knife detach the flesh from them without
separating it from the joint, and turn it back, so as to allow the
gristles to be divided easily from the long bones. Cut away the chine-
bone from their outer edge, and then proceed first to soak them, that
they may be very white, and to boil them gently for several hours,
[191] either quite simply, in good broth, or with additions of bacon,
spice, and vegetables. Foreign cooks braise them somewhat
expensively, and then serve them in many different forms; but as
they make, after all, but a rather unpretending entrée, some
economy in their preparation would generally be desirable. They
may be divided at the joints, and cut obliquely into thin slices before
they are stewed, when they will require but four hours simmering; or
they may be left entire and braised, when they will require, while still
warm, to be pressed between two dishes with a heavy weight on the
top, to bring them into good shape before they are divided for table.
They are then sometimes dipped into egg and bread-crumbs, and
fried in thin slices of uniform size; or stewed tender, then well
drained, and glazed, dished in a circle, and served with peas à la
Française in the centre, or with a thick purée of tomatas, or of other
vegetables. They are also often used to fill vol-au-vents, for which
purpose they must be kept very white, and mixed with a good
béchamel-sauce. We recommend their being highly curried, either in
conjunction with plenty of vegetables, or with a portion of other meat,
after they have been baked or stewed as tender as possible.
191. We think that in the pasted jar which we have described in Chapter IX., in the
section of Baking, they might be well and easily cooked, but we have not
tried it.
POITRINE DE VEAU GLACÉE.
(Breast of Veal Stewed and Glazed.)

When the gristles have been removed from a breast of veal, the
joint will still make an excellent roast, or serve to stew or braise. Take
out the long-bones,[192] beat the veal with the flat side of a cleaver,
or with a cutlet-bat, and when it is quite even, cut it square, and
sprinkle over it a moderate seasoning of fine salt, cayenne, and
mace. Make some forcemeat by either of the receipts Nos. 1, 2, 3, or
7, of Chapter VIII., but increase the ingredients to three or four times
the quantity, according to the size of the joint. Lay over the veal, or
not, as is most convenient, thin slices of half-boiled bacon, or of
ham; press the forcemeat into the form of a short compact rouleau
and lay it in the centre of one side of the breast; then roll it up and
skewer the ends closely with small skewers, and bind the joint firmly
into good form with tape or twine. When thus prepared, it may be
slowly stewed in very good veal stock until it is tender quite through,
and which should be hot when it is laid in; or embedded in the usual
ingredients for braising (see Chapter IX., page 180), and sent to
table glazed, sauced with an Espagnole, or other rich gravy, and
garnished with carrots à la Windsor (see page 335), or with
sweetbread cutlets, also glazed.
192. This is very easily done by cutting through the skin down the centre of each.
BREAST OF VEAL. SIMPLY STEWED.[193]
193. We give here the English receipt of an excellent practical cook for “Stewed
Breast of veal,” as it may be acceptable to some of our readers, After it has
been boned, flattened, and trimmed, season it well, and let it lie for an hour
or two (this, we do not consider essential); then prepare some good veal
forcemeat, to which let a little minced shalot be added, and spread it over the
veal If you have any cold tongue or lean of ham, cut it in square strips, and
lay them the short way of the meat that they may be shewn when it is carved.
Roll it up very tight, and keep it in good shape; enclose it in a cloth as you
would a jam-pudding, and lace it up well, then lay it into a braising-pan with
three onions, as many large carrots thickly sliced, some spice, sweet herbs,
and sufficient fresh second-stock or strong veal broth to more than half cover
it, and stew it very gently over a slow fire for three hours: turn it occasionally
without disturbing the braise which surrounds it. Glaze it before it is sent to
table, and serve it with Spanish sauce, or with rich English brown gravy,
flavoured with a glass of sherry; and garnish it with stewed mushrooms in
small heaps, and fried forcemeat balls.
Omit the forcemeat from the preceding receipt, and stew the joint
tender in good veal broth, or shin of beef stock. Drain, and dish it.
Pour a little rich gravy round it, and garnish it with nicely fried balls of
the forcemeat No. 1, Chapter VIII., or with mushroom-forcemeat (No.
7). Mushroom-sauce is always an excellent accompaniment to a joint
of veal. The liquor in which the breast is stewed or braised is too fat
to serve as sauce until it has been cooled and cleared. The veal can
be cooked without boning, but will have but an indifferent
appearance. It should in that case be slowly brought to boil, and very
gently simmered: about two hours and a half will stew it tender. The
sweetbread, after being scalded, may be stewed with it for half the
time, and served upon it.
Obs.—The breast without the gristles, boned and filled with
forcemeat, makes a superior roast. It may also be boiled on
occasion, and served with balls of oyster-forcemeat in the dish; or
with white mushroom-sauce instead.
COMPOTE DE PIGEONS (STEWED PIGEONS.)
The French in much of their cookery use more bacon than would
generally be suited to a very delicate taste, we think. This bacon,
from being cured without saltpetre, and from not being smoked,
rather resembles salt pork in flavour: we explain this that the reader
may, when so disposed, adapt the receipts we give here to an
English table by omitting it. Cut into dice from half to three quarters
of a pound of streaked bacon, and fry it gently in a large stewpan
with a morsel of butter until it is very lightly browned; lift it out, and
put in three or four young pigeons trussed as for boiling. When they
have become firm, and lightly coloured, lift them out, and stir a large
tablespoonful of flour to the fat. When this thickening (roux) is also
slightly browned, add gradually to it a pint, or something more, of
boiling veal-stock or strong broth; put back the birds and the bacon,
with a few small button-onions when their flavour is liked, and stew
the whole very gently for three quarters of an hour. Dish the pigeons
neatly with the bacon and onions laid between them; skim all the fat
from the sauce, reduce it quickly, and strain it over them. The birds
should be laid into the stewpan with the breasts downwards.
The third, or half of a pottle of small mushrooms is sometimes
added to this dish. It may be converted into a compote aux petits
pois by adding to the pigeons when the broth, in which they are laid,
first begins to boil, a pint and a half of young peas. For these, a pint
and a quarter, at the least, of liquid will be required, and a full hour’s
stewing. The economist can substitute water for the broth. When the
birds can be had at little cost, one, two, or more, according to
circumstances, should be stewed down to make broth or sauce for
the others.
Obs.—Pigeons are excellent filled with the mushrooms au beurre,
of page 329, and either roasted or stewed. To broil them proceed as
directed for a partridge (French receipt), page 290.
MAI TRANK (MAY-DRINK).
(German.)
Put into a large deep jug one pint of light
white wine to two of red, and dissolve in it
sufficient sugar to sweeten it agreeably.
Wipe a sound China orange, cut it in rather
thick slices, without paring it, and add it to
the wine; then throw in some small bunches
or faggots of the fragrant little plant called
woodruff; cover the jug closely to exclude
the air and leave it until the following day.
Serve it to all May-day visitors. One orange
will be sufficient for three pints of wine. The
woodruff should be washed and well
drained before it is thrown into the jug; and
the quantity of it used should not be very
large, or the flavour of the beverage will be
rather injured than improved by it. We have
tried this receipt on a small scale with
lemon-rind instead of oranges, and the
mixture was very agreeable. Rhenish wine should properly be used
for it; but this is expensive in England. The woodruff is more odorous
when dried gradually in the shade than when it is fresh gathered,
and imparts a pleasant fragrance to linen, as lavender does. It grows
wild in Kent, Surrey, and other parts of England, and flourishes in
many suburban gardens in the neighbourhood of London.
A VIENNESE SOUFFLÉ-PUDDING, CALLED SALZBURGER
NOCKERL.
At the moment of going to press, we have received direct from

Vienna the following receipt, which we cannot resist offering to the
reader for trial, as we are assured that the dish is one of the most
delicate and delicious soufflé-puddings that can be made.
(A) Take butter, four ounces; sugar in powder, three ounces; fine
flour, one ounce and a half or two ounces; and the yellow of eight
eggs; beat these together in a convenient sized basin till the mixture
gets frothy. (The butter should probably first be beaten to cream.)
(B) Beat to snow the whites of the eight eggs.
(C) Take three pounds (or pints) of new milk, put it in an open
stewpan over a gentle fire, and let it boil.
(D) Next, prepare a china casserole (enamelled stewpan—a
copper one will do) by greasing its internal surface.
As soon as the milk boils, mix gently A and B together, and with a
small spoon take portions of this shape and size and lay them over
the surface of the boiling milk till it is entirely covered with them. Let
them boil for four or five minutes to cook them; then put them in
convenient order on the ground of the greased casserole (stewpan).
Go on putting in the same manner small portions of the mixture on
the surface of the boiling milk, and when cooked, place a new layer
of them in the stewpan over the first; and continue the same
operation until the mixture is all consumed. Take now the remainder
of the milk, and add it to the beaten yellow (yolks) of two eggs, some
sugar, and some powdered vanilla. Pour this over the cooked pastry
in the stewpan, and set it into a gently heated oven. Leave it there
until it gets brown; then powder it with vanilla-sugar, and send it to
the table.
Author’s Note.—The preceding directions were written by a
physician of Vienna, at whose table the dish was served. It was
turned out of the casserole, and served with the greatest expedition;
but we think it would perhaps answer more generally here, to bake it
in a soufflé dish, and to leave it undisturbed. We would also suggest,
that the yolk of a third egg might sometimes be needed to bind the
mixture well together. A good and experienced cook would easily
ascertain the best mode of ensuring the success of the preparation.
We must observe, that the form of the enamelled stewpans made
commonly in this country prevents their being well adapted for use in
the present receipt: those of copper are better suited to it.
Half the proportion of the ingredients might, by way of experiment,
be prepared and baked in a tart-dish, as our puddings frequently are;
or in a small round cake mould, with a band of writing paper fastened
round the top.
The vanilla sugar is prepared by cutting the bean up small, and
pounding it with some sugar in a mortar, and then passing it through
a very fine sieve.
The “cooked portions” of which the soufflé is principally composed
are the shape, and about half the size of the inside of an egg-spoon.
If somewhat larger, they would possibly answer as well.
INDEX.
Acton gingerbread, 552

Albert’s, Prince, pudding, 411
Almond, cake, 545
candy, 566
cream, for blamange, 478
macaroons, 544
paste, 367
paste, fairy fancies of, 368
paste, tartlets of, 367
pudding, 425
pudding, Jewish, 608
shamrocks (very good and very pretty), 574
Almonds to blanch, 542
chocolate, 568
to colour for cakes or pastry, 542
in cheese-cakes, 361
to pound, 542
in soups, 21
to reduce to paste, the quickest and easiest way, 542
Alose, or Shad, to cook, 79
American oven, 178
Anchovies, to fillet, 389
fried in batter, 84
potted, 306
curried toasts with, 389
Anchovy, butter, 138
sauce, 115
Appel krapfen (German receipt), 373
Apple cake, 362
calf’s-feet jelly, 464
Charlotte, or Charlotte de Pommes, 486
marmalade for Charlotte de Pommes, 487
custards, 482
dumplings, fashionable, 420
fritters, 384
hedgehog, or Suédoise, 480
jelly, 522
jelly, exceedingly fine, 523
juice, prepared, 456
pudding, 408
pudding, common, 409
sauce, 124
sauce, baked, 124
sauce, brown, 125
soup, 21
snow-balls, 421
tart, 363
young green, tart, 364
creamed tart, 364
Apples, baked compote of (our little lady’s receipt), 572
buttered, or Pommes au beurre, 488
Apricots, compote of green, 457
Apricots dried, French receipt for, 517
to dry, a quick and easy method, 517
Apricot blamange, 479
fritters, 384
marmalade, 516
Arabian, or Turkish Piláw, Mr. Lane’s receipt for, 614
Artichokes, Jerusalem, à la Reine, 338
to boil, 326
en salade, 326
to remove the chokes from, 326
Jerusalem, to boil, 337
Jerusalem, to fry, 338
Jerusalem, mashed, 338
soup of, 19
Asparagus, to boil, 319
to serve cold (observation), 319
points, dressed like peas (entremets), 319
Aspic, or clear savoury jelly, 104
Arocē Docēe, or sweet rice à la Portugaise, 489
Arrow-root, to thicken sauces with, 106
to thicken soup with, 2, 4
Potato, 154
sauce (clear), 403
Bacon, to boil, 259
broiled or fried, 259
Cobbett’s receipt for, 252
dressed rashers of, 259
French, for larding, 254
lardoons of, 181
to pickle cheeks of, 254
genuine Yorkshire receipt for curing, 253
super-excellent, 256
Bain-marie, use of, 105
Baked apple-pudding, or custard, 437
apple-pudding, the lady’s or invalid’s, new, 608
apple-pudding, a common, 409
compote of apples, 572
minced beef, 207
round of spiced beef, 199
beet-root, 339
bread-puddings, 429, 430
calf’s feet and head, 178
custard, 483
haddocks, 73
ham, 258
joints, with potatoes, 179
mackerel, 70
marrow bones, 208
mullet, 76
ox-cheek, 208
pike, 81
potatoes, 312
raisin puddings, 441, 442
salmon, 60, 179
smelts, 78
soles (or soles au plat), 66
soup, 178
sucking-pig, 250
whitings, à la Française, 68
Baking, directions for, or oven cookery, 178
Banbury cakes, 549
Bantam’s eggs, to boil or poach, 446, 449
Barberries, to pickle,
in bunches, to preserve, 526
stewed, for rice-crust, 459
Barberry jam, a good receipt for, 526
jam, another receipt for, 527
superior jelly and marmalade, 527
and rice pudding,
tart, 364

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4. During recessions, output

Hall/Lieberman, 6e Macro Test Bank, Chapter 10 1

6. GDP as predicted by the classical model is

8. Which of the following occurs during a recession?

9. Which of the following best defines an expansion?

Hall/Lieberman, 6e Macro Test Bank, Chapter 10 2

10. When GDP is rising, the economy is experiencing

11. As the economy goes through an expansion,

13. Which statement best describes economic fluctuations?

Hall/Lieberman, 6e Macro Test Bank, Chapter 10 3

14. During a recession, a rising unemployment rate is

15. An economic expansion reflects

17. Which of the following is true in the classical model?

Hall/Lieberman, 6e Macro Test Bank, Chapter 10 4

19. In the classical model, a falling demand for labor will

Hall/Lieberman, 6e Macro Test Bank, Chapter 10 5

22. Which of the following could lead to an increase in worker productivity?

23. Which of the following could lead to a decrease in worker productivity?

Hall/Lieberman, 6e Macro Test Bank, Chapter 10 6

27. Which of the following could cause a decrease in labor supply?

Hall/Lieberman, 6e Macro Test Bank, Chapter 10 7

Hall/Lieberman, 6e Macro Test Bank, Chapter 10 8

35. A weakness of the classical model is

Hall/Lieberman, 6e Macro Test Bank, Chapter 10 9

39. When explaining expansions and recessions, the classical model is

42. The classical model fails to recognize that

Hall/Lieberman, 6e Macro Test Bank, Chapter 10 10

43. The existence of recessions highlights

Hall/Lieberman, 6e Macro Test Bank, Chapter 10 11

47. A shock to the economy is a change in

48. A shock that could trigger an expansion is a

49. A shock that could trigger a recession is a

50. A shock that could trigger a recession is a

Hall/Lieberman, 6e Macro Test Bank, Chapter 10 12

54. Which of the following shocks is most likely to cause an expansion?

Hall/Lieberman, 6e Macro Test Bank, Chapter 10 13

57. The recession of 1982 was largely caused

59. When real GDP is falling, the economy is experiencing

Hall/Lieberman, 6e Macro Test Bank, Chapter 10 14

61. The economic expansion that began in 1991

63. Which of the following occurs during an expansion?

64. Which of the following occurs during a recession?

Hall/Lieberman, 6e Macro Test Bank, Chapter 10 15

67. In the classical model, an increasing demand for labor will

Hall/Lieberman, 6e Macro Test Bank, Chapter 10 16

Hall/Lieberman, 6e Macro Test Bank, Chapter 10 17

74. What is true of both expansions and recessions?

77. Which of the following shocks could trigger an expansion?

Hall/Lieberman, 6e Macro Test Bank, Chapter 10 18

78. Which of the following shocks is most likely to cause an expansion?

Hall/Lieberman, 6e Macro Test Bank, Chapter 10 19

83. The most recent economic expansion started in

Hall/Lieberman, 6e Macro Test Bank, Chapter 10 20

6 oz. coriander seed.