Mrs. Samuel SempleDaubeBrown a thick slice from a round of beef in a hot pan and season carefully, adding water to make a pan gravy; add also a pint of tomato juice and onion juice to taste; cover and simmer gently for at least an hour and a half; turn the meat frequently, keeping the gravy in sufficient quantity to insure that the meat shall be thoroughly moist and thoroughly seasoned.When served, it should be, if carefully done, very tender. The gravy may be thickened or not, according to individual taste.Mrs. Sam'l Semple.
Mrs. Samuel Semple
Brown a thick slice from a round of beef in a hot pan and season carefully, adding water to make a pan gravy; add also a pint of tomato juice and onion juice to taste; cover and simmer gently for at least an hour and a half; turn the meat frequently, keeping the gravy in sufficient quantity to insure that the meat shall be thoroughly moist and thoroughly seasoned.
When served, it should be, if carefully done, very tender. The gravy may be thickened or not, according to individual taste.
Mrs. Sam'l Semple.
Take a fine calf liver. Skin well and cut in thick slices. Season with salt and pepper. Fry in deep fat and drain.
Chop fine two tablespoons parsley. Melt two tablespoons butter, toss in parsley and pour at once over liver and serve.
1 pound of chicken3 teaspoons chopped parsley1½ cups cream1 small onion¼ pound butter¼ pound bread crumbsseason to taste1 pinch of paprika
Grind meat twice. Boil the onion with the cream and strain the onion out. Let cool and pour over crumbs. Add parsley and butter, and make a stiff mixture. Now add seasoning.
Mix all together by beating in the meat. If too thick add a little milk and form into croquettes, and put in ice box.
When cool dip in beaten egg and then in crackers or bread crumbs. Fry in deep fat.
Although many are trying to eliminate so much meat from menus on account of its soaring cost, the person who performs hard labor must have in its place something which contains the chief constituents of meat, protein and fats, or the body will not respond to the demands made upon it because of lowered vitality from lack of food elements needed. Scientific analyses have proven that nuts contain more food value to the pound than almost any other food product known. Ten cent's worth of peanuts, for example, at 7 cents a pound will furnish more than twice the protein and six times more energy than could be obtained by the same outlay for a porterhouse steak at 25 cents a pound.
One reason for the tardy appreciation of the nutritive value of nuts is their reputation of indigestibility. The discomfort from eating them is often due to insufficient mastication and to the fact that they are usually eaten when not needed, as after a hearty meal or late at night, whereas, being so concentrated, they should constitute an integral part of the menu, rather than supplement an already abundant meal, says the Philadelphia Ledger. They should be used in connection with more bulkycarbohydratefoods, such as vegetables, fruits, bread, crackers, etc.; too concentrated nutriment is often the cause of digestive disturbance, for a certain bulkiness is essential to normal assimilation.
1 cup hot boiled rice1 cup pecan nut meat (finely chopped)1 cup cracker crumbs1 egg1 cup milk1¼ teaspoons saltpepper to taste1 teaspoon melted butter
Mix rice, nut meats, cracker crumbs; then add egg well beaten, the milk, salt and pepper.
Turn into buttered bread pan; pour over butter, cover and bake in a moderate oven 1 hour.
Put on hot platter and pour around same this sauce:
Cook 3 tablespoons butter with slice of onion and a few pimentos, stirring constantly. Add 3 tablespoons flour; stir, pour in gradually 1½ cups milk.
Season and strain.
"I am in earnest. I will not equivocate—I will not excuse—I will not retreat a single inch—AND I WILL BE HEARD."Wm. Lloyd Garrison.William Lloyd Garrison
"I am in earnest. I will not equivocate—I will not excuse—I will not retreat a single inch—AND I WILL BE HEARD."
Wm. Lloyd Garrison.
William Lloyd Garrison
Nut hash is a good breakfast dish. Chop fine cold boiled potatoes and any other vegetable which is on hand and put into buttered frying pan, heat quickly and thoroughly, salt to taste, and just before removing from the fire stir in lightly a large spoonful of peanut meal for each person to be served. To prepare the meal at home, procure raw nuts, shell them and put in the oven just long enough to loosen the brown skin; rub these off and put the nuts through the grinder adjusted to make meal rather than an oily mixture. This put in glass jars, and kept in a cool place will be good for weeks. It may too, be used for thickening soups or sauces, or may be added in small quantities to breakfast muffins and griddle-cakes.
Potato soup, cream of pea, corn or asparagus and bean soup may be made after the ordinary recipes, omitting the butter and flour and adding four tablespoons of peanut meal.
Nut turkey for Thanksgiving instead of the national bird, made by mixing one quart of sifted dry bread crumbs with one pint of chopped English walnuts—any other kind of nuts will go—and one cupful of peanuts, simply washed and dried, and adding a level teaspoon of sage, two of salt, a tablespoon of chopped parsley, two raw eggs, not beaten, and sufficient water to bind the mass together. Then form into the shape of a turkey, with pieces of macaroni to form the leg bones. Brush with a little butter and bake an hour in a slow oven and serve with drawn butter sauce.
A dinner roast made of nuts and cheese contains the elements of meat. Cook two tablespoons of chopped onion in a tablespoon of butter and a little water until it is tender, then mix with it one cupful each of grated cheese, chopped English walnuts and bread crumbs, salt and pepper to taste and the juice of half a lemon; moisten with water, using that in which the onion has been cooked; put into a shallow baking dish and brown in the oven.
Hickory nut loaf is another dish which can take the place of meat at dinner. Mix two cups of rolled oats, a cupful each of celery and milk, two cups of bread crumbs and two eggs, season and shape, then bake 20 minutes. Serve with a gravy made like other gravy, with the addition of a teaspoon of rolled nuts.
On a crisp winter morning a dish of nut scrapple is very appetizing and just as nutritious as that made of pork. To make it, take two cupfuls of cornmeal, one of hominy and a tablespoon of salt and cook in a double boiler, with just enough boiling water until it is of the consistency of frying. While still hot add two cupfuls of nut meats which had been put through the chopper; pour into buttered pan and use like other scrapple.
Peanut omelet is a delicious way to serve nuts. Make a cream sauce with one tablespoon of butter, two tablespoons of flour and three-quarters of a cupful of flour and three-quarters of a cupful of milk poured in slowly. Take from the fire, season, add three-quarters of a cupful of ground peanuts and pour the mixture on the lightly beaten yolks of three eggs. Fold in the stiffly beaten whites, pour into a hot baking dish and bake for 20 minutes.
3 eggs (beaten with egg beater)2 cups English Walnut meatsmilk to moisten it4 cups of bread crumbs (grated)1 small tablespoon butterpinch salt.
1½ cups of walnut meats will do. ¼ lb. of the meats is 1½ cups. A ¼ lb. of the meats equals ½ lb. in the shells and the labor of shelling is saved.
Melt butter and pour over mixture, salt, then add enough milk to moisten, so as to form the shape of a loaf of bread. Too little milk will cause the loaf to separate, likewise, too much will make it mushy. Chop walnuts exceedingly fine. Bake between 20 to 30 minutes in buttered bread pan or baking dish. A small slice goes very far as it is solid and rich. Serve with hot tomato sauce.
This makes a delicious luncheon dish, served with peas and a nice salad.
Oatmeal nut loaf can be served cold in place of meat for Sunday night tea. Put two cups of water in a sauce pan; when boiling add a cupful of oatmeal, stirring until thick; then stir in a cupful of peanuts that have been twice through the grinder, two tablespoons of salt, half a teaspoon of butter, and pack into a tin bucket with a tight fitting lid and steam for two hours; slice down when cold. This will keep several days if left in the covered tin and kept in a cool place. A delicious sandwich filling can be made from chopped raisins and nuts mixed with a little orange or lemon juice. Cooked prunes may be used instead of raisins.
Rastus: "So you wife am one of dem Suffragettes? Why don't yo show her de evil ob sech pernicious doctrine by telling her her place am beside de fireside?"
Sambo: "Huh! She dun shoot back sayin' dat if it wasn't foh her takin' in washin' dere wouldn't be any fireside."—Puck.
Harriet Taylor UptonCream PotatoesBake the potatoes in a slow oven. When perfectly cold slice rather thin. Put into a pan, sprinkle on a little flour and toss the potatoes about with your hand until some flour adheres to each piece. Cover these floured potatoes with small bits of butter. If the butter is put in in one piece the potatoes get broken before the butter reaches them all.Sprinkle in a little salt and put in enough cream so that they are about half covered. If you use more cream they will cook too tender and bemushybefore the cream is cooked down. Stand by them. Stir with a knife blade lifting them from the bottom but not turning them over.When they begin to glisten lift them to a hot serving dish and put them where they will keep warm but will not cook any further.If you have not cream add a little more butter but the cream is better than the butter.Harriet Taylor Upton,President, Ohio Women's Suffrage Association.Warren, Ohio.
Harriet Taylor Upton
Bake the potatoes in a slow oven. When perfectly cold slice rather thin. Put into a pan, sprinkle on a little flour and toss the potatoes about with your hand until some flour adheres to each piece. Cover these floured potatoes with small bits of butter. If the butter is put in in one piece the potatoes get broken before the butter reaches them all.
Sprinkle in a little salt and put in enough cream so that they are about half covered. If you use more cream they will cook too tender and bemushybefore the cream is cooked down. Stand by them. Stir with a knife blade lifting them from the bottom but not turning them over.
When they begin to glisten lift them to a hot serving dish and put them where they will keep warm but will not cook any further.
If you have not cream add a little more butter but the cream is better than the butter.
Harriet Taylor Upton,President, Ohio Women's Suffrage Association.Warren, Ohio.
Wash and pare the potatoes and cut into any desired shape. Drain well. Fry in smoking fat until nicely browned, then drain on browned paper. Season well and serve.
Cut cold boiled potatoes into cubes and make a cream dressing. Butter the baking dish, put in a layer of potatoes and then a layer of the dressing, then sprinkle with a little parmesan cheese; now a layer of potatoes and then a layer of dressing and then cheese, put in oven and allow them to brown.
Pare sweet or white potatoes and boil as for mashed potatoes. When done and mashed add a good lump of butter and season well; add a little hot milk, form into croquettes and dip into beaten egg, then in bread or cracker crumbs. Cook in deep fat. Garnish with parsley.
Let the sky rain potatoes.—Shakespeare
1 onion1 quart potato cubes½ can pimentos2 cups white sauce½ lb. cheese1 teaspoon salt
Cook potatoes with chopped onion. Drain and add pimentos cut fine. Pour white sauce over; stir in cheese; bake in a moderate oven.
Boil some sweet potatoes and ripe chestnuts separately, adding a little sugar to the water in which the chestnuts are boiled.
Mashall well together and add some cream and butter and beat until light. Then place for a minute or two in the oven to brown.
Cut cold boiled potatoes into tiny dice of uniform size. Put two great spoonfuls of butter into the frying pan and fry two sliced onions in this for three minutes. With a skimmer remove the onions and turn the potatoes into the hissing butter. Toss and turn with a fork, that the dice may not become brown. When hot, add a teaspoon of finely chopped parsley and cook a minute longer. Remove the potatoes from the pan with a perforated spoon, that the fat may drip from them. Serve very hot.
Wash good sized potatoes. Bake them and cut off tops with a sharp knife, and with a teaspoon scoop out the inside of each potato. Put this in a bowl with two ounces of butter, the yolks of two eggs, salt to taste, pepper and sugar.
To be served with German Pot Roast or Beef a la mode.
4 large raw potatoes grated8 large boiled potatoes grated2 eggs¾ cup bread crumbs1 tablespoon melted butter
Mix eggs with grated raw potatoes, add bread crumbs and butter, lastly grated boiled potatoes and salt, mix flour with the hands while forming dumplings size of large egg, drop at once into boiling salted water.
Boil twenty minutes, drain, lay on platter and sprinkle with fried chopped onions, bread crumbs browned in butter.
Peel and grate 8 large potatoes, one onion, mix at once with two or three eggs (before potatoes have time to discolor). Have spider very hot with plenty of hot fat.
Drop into flat cakes 3 in. in diameter, fry crisp brown on one side then turn and fry second side. Serve immediately with apple sauce or stewed fruit of any kind.
(Luncheon Dish.)
5 large tomatoes1 tablespoon minced green (sweet) peppersminced onion3 or 4 pork sausages2 cups bread crumbs1 teaspoon or tablespoon of minced parsleysalt and pepper1 tablespoon melted butter
Boil the sausages ten minutes, then skin and chop fine. Hollow your tomatoes using about ½ cup of the solid parts, chopping fine. Mix all thoroughly then heap into the tomato shells. Put large tablespoon butter in baking pan and bake about 20 minutes in hot oven.
Green peppers and sausages can be omitted if so preferred.
This stuffed tomato served with bread and butter can be used as a first course instead of bouillon and also can be used as a substitute for meat.
Baked Tomatoes8 large smooth tomatoes2 green peppers1 tsp. salt1½ pints milk1 good sized onion1½ T. sugarflourWash tomatoes, do not peel, slice piece from top of each and scoop out a little of the tomato. Cut peppers in two lengthwise and remove seeds—place in cold water.Now put onion and peppers through meat chopper, sprinkle a little sugar and a little salt over each tomato and place in good sized baking dish; now put ground onion and ground peppers on top of tomato.Put butter in skillet and when melted, not brown, stir in flour until a paste is formed, now add gradually the milk as you would for cream dressing, stir constantly.The dressing must be very thick to allow for the water from the tomatoes. Putthissauce around the tomatoes, not on top and place in a moderate oven to bake about one hour slow. Serve if possible in the same dish in which it was baked as it is very attractive.Mary Roberts Rinehart.Mary Roberts Reinhart
8 large smooth tomatoes2 green peppers1 tsp. salt1½ pints milk1 good sized onion1½ T. sugarflour
Wash tomatoes, do not peel, slice piece from top of each and scoop out a little of the tomato. Cut peppers in two lengthwise and remove seeds—place in cold water.
Now put onion and peppers through meat chopper, sprinkle a little sugar and a little salt over each tomato and place in good sized baking dish; now put ground onion and ground peppers on top of tomato.
Put butter in skillet and when melted, not brown, stir in flour until a paste is formed, now add gradually the milk as you would for cream dressing, stir constantly.
The dressing must be very thick to allow for the water from the tomatoes. Putthissauce around the tomatoes, not on top and place in a moderate oven to bake about one hour slow. Serve if possible in the same dish in which it was baked as it is very attractive.
Mary Roberts Rinehart.
Mary Roberts Reinhart
¼ Peck
Fry in ham or bacon, 1 onion; add 1 cup tomatoes, 1 sprig thyme, 1 clove garlic—parsley. Add beans and 1 cup water. Cook 1½ hours.
¼ peck beans1 good size onion½ clove of garlic2 small tomatoes1 pinch of thyme½ tablespoon butter½ tablespoon bacon fatSalt to taste
Cut beans lengthwise very thin. Put butter and bacon fat in saucepan. Cut up onion and let it fry to a light brown. Then wash beans and put them in the fat. Add garlic and tomatoes, (cut up) and thyme—a little salt and a little water. Cook.
A dish from "fair Provence"
1 large or two small egg-plants; two cucumbers; four onions; six tomatoes; 1 green pepper.
Peel and cut separately all vegetables; fry sliced onions in a teaspoon of lard; add tomatoes, crushing them and stirring until quite soft; add half a teaspoon of salt, then the cucumber, egg-plant, and green pepper, stirring over a hot fire for ten minutes; place over a slow fire and stew for three hours.
If the vegetables are fresh and tender, nothing else is needed, but if they are somewhat dry, add a cupful of stock.
Cold barbouillade is excellent to spread on bread for sandwiches.
Barbouillade is usually served hot with rice boiled a la Creole.
Wash very thoroughly one cupful of rice; boil for twenty minutes in three quarts of boiling water; drain and shake well, pour cold water over the rice to separate the grains, and set in the oven a few minutes to keep hot.
Wash thoroughly, then throw into cold water and bring to boiling point; then add ¼ teaspoon of soda and boil 5 minutes. Turn into colander, let cold water run over it, drain well, squeezing out water with spoon, then chop very fine; add creamed butter, salt and pepper.
Heat again thoroughly, then serve with hard boiled eggs sliced on top.
½ box Spaghetti1 can tomatoes½ large onion1 teaspoon salt1/8teaspoon pepper3 tablespoons sugar1 tablespoon flour1 pint water1 tablespoon butter1½ lbs. boiling meatSap Sago or Parmesan cheese.
Boil spaghetti twenty-five minutes in salt water, drain, and run cold water over it to separate.
While the spaghetti is boiling make sauce as follows: put the butter in the skillet and when hot put in the onion and let brown. Then add the tomatoes, meat, water, salt, pepper, sugar and cook thoroughly for one and one-half hours. Then add flour mixed with a little water; thicken to the consistency of cream; strain.
Take baking dish and place a layer of spaghetti, then a layer of sauce, then sprinkle this with the cheese, continue until the pan is filled, allowing cheese to be on the top.
Bake one-half hour in a moderate oven.
1 quart beans1 scant teaspoon baking soda3 tablespoons molasses¼ pound salt pork¼ pound bacon3 tablespoons vinegar½ teaspoon mustardsalt and pepper to taste3 tablespoons catsup
Soak beans over night in luke warm water with soda. In morning pour off water and wash in cold water. Now place salt pork in bottom of bean crock and put layers of beans on top, sprinkle with pepper and salt, when filled nearly to top put on slices of bacon.
Now blend mustard with vinegar, now add molasses and catsup and pour over the beans and fill up and over the top with luke warm water. Bake in a slow oven for at least six hours, longer if necessary.
Mrs. Enoch RauhCreamed Mushrooms1 lb. mushroomsflour to thicken¼ lb. butter½ pt. sweet creamTo one pound of cleaned and well strained mushrooms, add ¼ lb. of fresh butter. Allow mushrooms to cook in butter about five minutes. Sprinkle enough flour to thicken.When well mixed, pour in gently a little more than ½ pint of sweet cream. Allow it to boil, add salt and pepper to taste.Mrs. Enoch Rauh.
Mrs. Enoch Rauh
1 lb. mushroomsflour to thicken¼ lb. butter½ pt. sweet cream
To one pound of cleaned and well strained mushrooms, add ¼ lb. of fresh butter. Allow mushrooms to cook in butter about five minutes. Sprinkle enough flour to thicken.
When well mixed, pour in gently a little more than ½ pint of sweet cream. Allow it to boil, add salt and pepper to taste.
Mrs. Enoch Rauh.
2 lbs. ground meat2 onions1 large tablespoon butter1½ tablespoons sugarsalt and pepper to taste1 large can tomatoes2 lbs. macaroniParmesan cheese2, 3 or 4 cups water
Put butter in a pan and allow it to melt, add onions and cook until light brown, not dark. Now add meat and cook slowly, now add sugar, and seasoning and tomatoes, and as it cooks down add 1 cup of water. Allow it to cook three hours or longer, adding more water as it needs it. It will turn dark, almost a mahogany, as it nears the finishing point. When almost done put macaroni on in plenty of boiling salt water and cook almost twenty minutes. Do not allow it to cook entirely. When done drain off water. Now take baking dish, and put a layer of macaroni on bottom, now a layer of parmesan cheese, now a layer of the tomato and meat sauce, now a layer of cheese and repeat with macaroni, cheese, sauce, etc., until the top is reached. Put on a generous layer of sauce and cheese and allow it to bake about a half hour in a medium oven, being careful that it is not too hot.
Regarding how much water to add must be determined by cook. Some times it boils more rapidly. The sauce must not be too thin.
To serve with Macaroni Italienne the following is very fine.
Have the butcher cut a 2 pound round steak as thin as possible and prepare the following way:
1 generous cup grated bread crumbs2 anchovies, cut fine½ tablespoon parsley, cut fine3 eggs boiled hard½ tablespoon parmesan cheeseseasoning to taste
Grate the bread, cut anchovies and parsley fine. Mix all with seasoning and cheese and spread on steak. Now place the eggs which have been boiled hard, peel, and allow to remain whole on top of bread crumbs, etc. Place at equal distance from each other, and roll up and bind with skewers or cord. Put this into the pot with the tomato and meat sauce and allow it to cook until the sauce is done, at which time the meat roll will also be ready to serve. Place the roll on a dish and cut in slices.
This, with a light salad, is sufficient for a dinner.
Cook a cup of rice in rapidly boiling, salted water until almost ready for the table. Drain, mix with a pint of white sauce, pour into a baking dish, cover with slices of cheese, and bake in a moderate oven twenty minutes.
The white sauce may also be flavored with cheese.
Prepare rice as above, and mingle with white sauce; add half a cup of chopped nuts—pecans or hickory nuts preferred; sprinkle a few chopped nuts over surface, and brown in quick oven.
Mrs. Samuel Semple,President, State Federation of Pennsylvania Women.
Boil four large carrots until tender; drain and rub through a sieve, add one cupful of thick white sauce, mix well and season to taste. When cold, shape into croquettes, and fry same as other croquettes.
Two soup plates of grated potatoes which have been boiled in the skins the day before. Add four tablespoons flour or bread crumbs, a little nutmeg and salt, one-half cup of melted butter and the yolks of four eggs and one cupful croutons (fried bread—in butter—cut into small cubes).
Mix together, then add the beaten whites of the eggs. Mix well and form into balls, then boil in boiling salt water about fifteen or twenty minutes. Serve with bacon cut into small squares on top.
To be eaten with stewed dried fruits cooked together—prunes, apricots, apples.
Mrs. Raymond Robins.
To take the place of the roast on a meatless menu, try the following:
Soak and boil one-half pint of dried beans to make a pint of pulp, putting it through a colander to remove the skins. Take small can of tomato soup and to this allow a pint of nuts ground, two raw eggs, half a cup of flour browned, one small onion minced and a tablespoon of parsley, also minced. Season to taste with sage, sweet marjoram, celery salt, pepper and paprika and mix the whole well, stirring in half a cup of sweet milk. Put into a well-greased baking tin and brown for 20 minutes in a quick oven. Serve hot on a flat dish as you would a roast with brown gravy or tomato sauce.
Women cannot make a worse mess of voting than men have. They will make mistakes at first. That is to be expected. It will not be their fault, but the fault of the men who have withheld from them what they should have had before this. But eventually they will get their bearings, and will use the ballot to better effect than men have used it.Whatever the outcome, it will be better to have intelligent women voting than the illiterates and incompetents who have now the right to the vote because they are men. We need to tighten up at one end of the voting question and broaden out at the other. We should take from the ignorant, worthless and unfit men who possess it, that right of suffrage which they do not know how to use. We should give to the thousands of intelligent women of the country the right of suffrage which should be theirs.Irvin S. Cobb.Irvin S. Cobb
Women cannot make a worse mess of voting than men have. They will make mistakes at first. That is to be expected. It will not be their fault, but the fault of the men who have withheld from them what they should have had before this. But eventually they will get their bearings, and will use the ballot to better effect than men have used it.
Whatever the outcome, it will be better to have intelligent women voting than the illiterates and incompetents who have now the right to the vote because they are men. We need to tighten up at one end of the voting question and broaden out at the other. We should take from the ignorant, worthless and unfit men who possess it, that right of suffrage which they do not know how to use. We should give to the thousands of intelligent women of the country the right of suffrage which should be theirs.
Irvin S. Cobb.
Irvin S. Cobb
The waste of good materials, the vexation that frequently attends such mismanagement and the curses not unfrequently bestowed on cooks with the usual reflection, that whereas God sends good meat, the devil sends cooks. E. Smith.
The waste of good materials, the vexation that frequently attends such mismanagement and the curses not unfrequently bestowed on cooks with the usual reflection, that whereas God sends good meat, the devil sends cooks. E. Smith.
Hot savory and cold salad are always to be recommended—some suggestions that are worth remembering.
A hot savory and a cold salad make a good combination for the summer luncheon, and the savory is a useful dish for thedispositionof left-over scraps of meat, fish, etc.
The foundation of a savory is usually a triangleora fingerorbuttered brown bread toast, or fried bread, pastry or biscuit. The filling may be varied indefinitely, and its arrangement depends upon available materials.
Here are a few suggestions for the use of materials common to all households.
He that eats well and drinks well, should do his duty well.
Half an ounce of butter, two ounces of grated cheese, one tablespoon of tomato; paprika. Melt the butter and add the tomato (either canned or fresh stewed), then the grated cheese; sprinkle with paprika and heat on the stove. Cut bread into rounds or small squares, fry and pour over each slice the hot tomato mixture.
Mince a little left-over boiled ham very finely. Warm it in a pan with a piece of butter. Add a little pepper and paprika. When very hot pile on hot buttered toast. Any left-over scraps of fish or meat may be used up in a similar way, and make an excellent savory to serve with a green salad.
Butter slices of bread and sprinkle over them a mixture of grated cheese and paprika. Set them in a pan and place the pan in the oven, leaving it there until the bread is colored, and the cheese set. Serve very hot.
Sardines, one hard boiled egg, brown bread, parsley. Cut the brown bread into strips and butter them. Remove the skin and the bones from the sardines and lay one fish on each finger of the bread. Chop the white of the egg into fine pieces and rub the yolk through a strainer. Chop the parsley very fine and decorate each sardine with layers of the white, the yolk and the chopped parsley. Season with pepper and salt.
These make a more substantial dish, and are delicious when served with a celery salad: Six oysters, six slices of bacon, fried bread, seasoning. Cut very thin strips of bacon that can be purchased already shaved is best for the purpose. Season the oysters with pepper and salt, and wrap each in a slice of the bacon, pinning it together with a wooden splint (a toothpick). Place each oyster on a round of toast or of fried bread, and cook in the oven for about five minutes. Serve very hot, and sprinkle with pepper.
Fry until crisp a quarter pound of salt pork. Put into the pan with it a medium sized onion, minced fine and brown. All this to three cupfuls of boiled rice; mix in two green peppers seeded and chopped, and a cupful of tomato sauce. Season all to taste with salt and pepper, turn into a buttered baking dish, sprinkle with fine breadcrumbs and small pieces of butter. Brown.
A most delicious relish is made with Roquefort cheese, the size of a walnut, rubbed in with equal quantity of butter, moistened with sherry (lemon juice will serve if sherry be not available), and seasoned with salt, pepper, celery salt, and paprika; then squeezed into the troughs of a dozen slender, succulent sticks of celery. This is a very appropriate prelude to a dinner of roast duck.
Jack London.
Here is bread which strengthens man's heart, and, therefore, is called the staff of life. Mathew Henry
Mrs. Medill McCormickFine Bread3 small potatoes1 tablespoon lard2 handfuls salt1 handful sugarSoak the magic yeast cake in a little luke warm water. Add a little flour to this, and let it stand an hour. Boil the potatoes in 2 quarts water: when soft put through sieve and then set aside to cool in the potato water. Add to this the lard, salt and sugar.About 4 in the afternoon put the liquid in large bread riser. Add about 3 quarts of flour, beat thoroughly for at least 10 minutes; now add dissolved yeast to it; let sponge rise until going to bed and then stiffen. Knead until dough does not stick to the hands about 20 to 25 minutes. It will double in size. In morning put in bread pans and let rise one hour or more. Bake in moderately hot oven one hour.Many persons prefer stiffening the bread in the morning. In this case set the sponge later in the evening and allow it to rise all night, stiffening with the flour in the morning instead of the evening. Of course this allows the baking to be rather late in the day.Mrs. Medill McCormick.
Mrs. Medill McCormick
3 small potatoes1 tablespoon lard2 handfuls salt1 handful sugar
Soak the magic yeast cake in a little luke warm water. Add a little flour to this, and let it stand an hour. Boil the potatoes in 2 quarts water: when soft put through sieve and then set aside to cool in the potato water. Add to this the lard, salt and sugar.
About 4 in the afternoon put the liquid in large bread riser. Add about 3 quarts of flour, beat thoroughly for at least 10 minutes; now add dissolved yeast to it; let sponge rise until going to bed and then stiffen. Knead until dough does not stick to the hands about 20 to 25 minutes. It will double in size. In morning put in bread pans and let rise one hour or more. Bake in moderately hot oven one hour.
Many persons prefer stiffening the bread in the morning. In this case set the sponge later in the evening and allow it to rise all night, stiffening with the flour in the morning instead of the evening. Of course this allows the baking to be rather late in the day.
Mrs. Medill McCormick.
Two cupfuls of white flour (sifted), two cupfuls of graham or entire wheat flour (sifted if one chooses), one-half cup of New Orleans molasses, little salt, two cupfuls of milk or water, one cupful of walnut meats (cut up fine), one teaspoonful of soda dissolved in milk, about two tablespoons melted butter. Let raise 20 minutes. Bake about one hour in moderate oven.
Virginia Batter Bread2 cups milkSalt to taste1 tablespoon butter½ cup of cream½ cup white corn meal2 to 5 well beaten eggsPut in double boiler 2 cups of milk and ½ cup of cream. When this reaches boiling point salt to taste. While stirring constantly sift in ½ cup of white corn meal (this is best). Boil 5 minutes still stirring, then add 1 tablespoon of butter and from 2 to 5 well beaten eggs (beaten separately) 1 for each person is a good rule.Pour into a greased baking dish and bake in a quick oven until brown like a custard. It must be eaten hot with butter and is a good breakfast dish.Mrs. K. W. Barrett.Mrs. K. W. Barrett
2 cups milkSalt to taste1 tablespoon butter½ cup of cream½ cup white corn meal2 to 5 well beaten eggs
Put in double boiler 2 cups of milk and ½ cup of cream. When this reaches boiling point salt to taste. While stirring constantly sift in ½ cup of white corn meal (this is best). Boil 5 minutes still stirring, then add 1 tablespoon of butter and from 2 to 5 well beaten eggs (beaten separately) 1 for each person is a good rule.
Pour into a greased baking dish and bake in a quick oven until brown like a custard. It must be eaten hot with butter and is a good breakfast dish.
Mrs. K. W. Barrett.
Mrs. K. W. Barrett
4 cups sterilized bran2 cups buttermilkraisins if desired2 cups white flour½ teaspoon soda
Bake until thoroughly done.
Dr. Harvey W. WileyEditress Suffrage Cook Book:I take pleasure in sending you a portrait and also my favorite recipe for food, which I hope will be of some use to you and help the cause along.Mush should be made only of the whole meal flour of the grain and well cleaned before grinding. Whole wheat flour,wholeIndian Corn Meal, whole wheat and whole barley meal are examples of the raw materials.Take one pint (pound) of meal, ½ teaspoon of salt, four pints (pounds) of water. Add the salt to the water and after boiling stir in slowly, so as to avoid making lumps, the meal until all is used. Break up any lumps that may form with the ladle until the mass is homogeneous.Cover the vessel and boil slowly over a low fire so as not to burn the contents, for an hour. Or better after bringing to a boil in a closed vessel place in a fireless cooker over night.This is the best breakfast food that can be had and the quantity above mentioned is sufficient for from four to six persons. The cost of the raw material based on the farmer's price is not over 1½ cents.Variation: Mush may also be made with cold water by careful and continuous stirring. There is some advantage of stirring the meal in cold water as there is no danger of lumping but without very vigorous stirring especially at the bottom, the meal may scorch during the heating of the water.The food above described is useful especially for growing children as the whole meal or flour produce the elements which nourish all the tissues of the body.Respectfully,Dr. Harvey W. Wiley.
Dr. Harvey W. Wiley
I take pleasure in sending you a portrait and also my favorite recipe for food, which I hope will be of some use to you and help the cause along.
Mush should be made only of the whole meal flour of the grain and well cleaned before grinding. Whole wheat flour,wholeIndian Corn Meal, whole wheat and whole barley meal are examples of the raw materials.
Take one pint (pound) of meal, ½ teaspoon of salt, four pints (pounds) of water. Add the salt to the water and after boiling stir in slowly, so as to avoid making lumps, the meal until all is used. Break up any lumps that may form with the ladle until the mass is homogeneous.
Cover the vessel and boil slowly over a low fire so as not to burn the contents, for an hour. Or better after bringing to a boil in a closed vessel place in a fireless cooker over night.
This is the best breakfast food that can be had and the quantity above mentioned is sufficient for from four to six persons. The cost of the raw material based on the farmer's price is not over 1½ cents.
Variation: Mush may also be made with cold water by careful and continuous stirring. There is some advantage of stirring the meal in cold water as there is no danger of lumping but without very vigorous stirring especially at the bottom, the meal may scorch during the heating of the water.
The food above described is useful especially for growing children as the whole meal or flour produce the elements which nourish all the tissues of the body.
Respectfully,Dr. Harvey W. Wiley.
Dr. Wiley urges house wives to grind their own wheat flour and corn meal, using the coffee grinder for the work. The degree of fineness of flour is regulated by frequent grindings.
The improvement in flavor and freshness of cakes, breads and mush made from home ground wheat and corn will absolutely prove a revelation.
Take an iron kettle, put in two quarts water with one tablespoon salt. Heat and before boiling, slowly pour in your corn meal, stirring continuously until you have it very stiff. Put on lid and let boil for an hour or more. Turn out in a pan and keep warm. Later this is turned out on a platter for the table.
Cut it in pieces of about an inch wide for each plate and on this the following sauce is added with a teaspoon Parmesan cheese added to each piece.
Brown a good sized onion in two tablespoons butter, add ½ clove of garlic, about 5 pieces of dried mushroom, being well soaked in water (use the water also) dissolve a little extract of beef, pouring that into this with a little more water, salt and some paprika—a pinch of sugar and1/3teaspoon vinegar.
A little flour to make a nice gravy. This makes it very palatable.
It takes about ten minutes to cook.
Serve in gravy bowl—a spoonful on each piece of Polenta. Added to that the grated cheese, is all that is needed for a whole meal. Apple sauce should be served with this dish.