4 meals in this book
“"Yes, I know," drawled Emma McChesney. "Do you know, the thing that gets me is the inconsistency of it. Along come a lot of boobs who never use a hotel the year around except to loaf in the lobby, and wear out the leather chairs, and use up the matches and toothpicks and get the baseball returns, and immediately you turn away a traveling man who uses a three-dollar-a-day room, with a sample room downstairs for his stuff, who tips every porter and bell-boy in the place, asks for no favors, and who, if you give him a halfway decent cup of coffee for breakfast, will fall in love with the place and boom it all over the country. Half of your Benevolent Bisons are here on the European plan, with a view to patronizing the free-lunch counters or being asked to take dinner at the home of some local Bison whose wife has been cooking up on pies, and chicken salad and veal roast for the last week."”
Separate a knuckle of veal in pieces by sawing through bone. Wipe, put in kettle with one pound lean veal and one onion; cover with boiling water, and cook slowly until veal is tender. Drain, chop meat finely, and season highly with salt and pepper. Garnish bottom of a mould with slices of “hard-boiled” eggs and parsley. Put in layer of meat, layer of thinly sliced “hard-boiled” eggs, sprinkle with finely chopped parsley, and cover with remaining meat. Pour over liquor, which should be reduced to one cupful. Press and chill, turn on a dish, and garnish with parsley.
Recipe from The Boston cooking-school cook book of 1896.
“James Merle Hopper was born in Paris, France. His father was American, his mother French; their son James was born July 23, 1876. In 1887 his parents came to America, and settled in California. James Hopper attended the University of California, graduating in 1898. He is still remembered there as one of the grittiest football players who ever played on the 'Varsity team. Then came a course in the law school of that university, and admission to the California bar in 1900. All this reads like the biography of a lawyer: so did the early life of James Russell Lowell, and of Oliver Wendell Holmes: they were all admitted to the bar, but they did not become lawyers. James Hopper had done some newspaper work for San Francisco papers while he was in law school, and the love of writing had taken hold of him. In the meantime he had married Miss Mattie E. Leonard, and as literature did not yet provide a means of support, he became an instructor in French at the University of California.”
1291. INGREDIENTS.--3/4 lb of suet-crust No. 1215, 3/4 lb. of any kind of jam. _Mode_.--Make a nice light suet-crust by recipe No. 1215, and roll it out to the thickness of about 1/2 inch. Spread the jam equally over it, leaving a small margin of paste without any, where the pudding joins. Roll it up, fasten the ends securely, and tie it in a floured cloth; put the pudding into boiling water, and boil for 2 hours. Mincemeat or marmalade may be substituted for the jam, and makes excellent puddings. _Time_.--2 hours. _Average cost_, 9d. _Sufficient_ for 5 or 6 persons. _Seasonable_.--Suitable for winter puddings, when fresh fruit is not obtainable.
Recipe from The Book of Household Management of 1861.
“The gloom which had overspread Jock McChesney's face lifted a little. The hungry boy in him was uppermost. "That's so. I'm going to have some wheat cakes, and steak, and eggs, and coffee, and fruit, and toast, and rolls."”
1 cup scalded milk ¼ cup yolks of eggs ½ cup whole eggs ⅔ cup butter ½ cup sugar 2 yeast cakes ½ teaspoon extract lemon or 2 pounded cardamon seeds 4⅔ cups flour _French Confectioner_ Cool milk; when lukewarm, add yeast cakes, and when they are dissolved add remaining ingredients, and beat thoroughly with hand ten minutes; let rise six hours. Keep in ice-box over night; in morning turn on floured board, roll in long rectangular piece one-fourth inch thick; spread with softened butter, fold from sides toward centre to make three layers. Cut off pieces three-fourths inch wide; cover and let rise. Take each piece separately in hands and twist from ends in opposite directions, coil and bring ends together at top of cake. Let rise in pans and bake twenty minutes in a moderate oven; cool and brush over with confectioners’ sugar, mois
Recipe from The Boston cooking-school cook book of 1896.
“At a six o'clock that invaded even Union Square with heliotrope dusk, Mr. James Batch mistook, who shall say otherwise, Miss Gertie Slayback, as she stepped down into the wintry shade of a Subway kiosk, for Miss Whodoesitmatter. At seven o'clock, over a dish of lamb stew _a la_ White Kitchen, he confessed, and if Miss Slayback affected too great surprise and too little indignation, try to conceive six nine-hour week-in-and week-out days of hairpins and darning-balls, and then, at a heliotrope dusk, James P. Batch, in invitational mood, stepping in between it and the papered walls of a dun-colored evening. To further enlist your tolerance, Gertie Slayback's eyes were as blue as the noon of June, and James P. Batch, in a belted-in coat and five kid finger-points protruding ever so slightly and rightly from a breast pocket, was hewn and honed in the image of youth. His the smile of one for whom life's cup holds a heady wine, a wrinkle or two at the eye only serving to enhance that smile; a one-inch feather stuck upright in his derby hatband.”
1291. INGREDIENTS.--3/4 lb of suet-crust No. 1215, 3/4 lb. of any kind of jam. _Mode_.--Make a nice light suet-crust by recipe No. 1215, and roll it out to the thickness of about 1/2 inch. Spread the jam equally over it, leaving a small margin of paste without any, where the pudding joins. Roll it up, fasten the ends securely, and tie it in a floured cloth; put the pudding into boiling water, and boil for 2 hours. Mincemeat or marmalade may be substituted for the jam, and makes excellent puddings. _Time_.--2 hours. _Average cost_, 9d. _Sufficient_ for 5 or 6 persons. _Seasonable_.--Suitable for winter puddings, when fresh fruit is not obtainable.
Recipe from The Book of Household Management of 1861.
Sources: Every passage above is quoted verbatim from Americans All, free to read in full at Project Gutenberg. The recipes come from cookbooks of the period, also free in full. All are in the public domain in the United States. The binding is ours — burgundy cloth, teapot stamp.