3 meals in this book
“Taking off her hoops and working in the garden in the freedom of her long calico dress, Susan was refreshed and exhilarated. "Uncovered the strawberry and raspberry beds ..." her diary records. "Worked with Simon building frames for the grapevines in the peach orchards.... Set out 18 English black currants, 22 English gooseberries and Muscatine grape vines.... Finished setting out the apple trees & 600 blackberry bushes...."[90]”
Never wash strawberries or raspberries that are intended to be eaten as _fresh_ fruit. If they are so gritty as to require this process, keep them off the table. You will certainly ruin the flavor beyond repair if you wash them, and as certainly induce instant fermentation and endanger the coats of the eaters’ stomachs, if, after profaning the exquisite delicacy of the fruit to this extent, you complete the evil work by covering them with sugar, and leaving them to leak their lives sourly away for one or two hours. Put them on the table in glass dishes, piling them high and lightly, send around powdered sugar with them and cream, that the guests may help themselves. It is not economical perhaps, but it is a healthful and pleasant style of serving them—I had almost said the only decent one. “But I don’t know who picked them!” cries Mrs. Fussy.
Recipe from Common Sense in the Household of 1871.
“Turning for relaxation to work in the garden in the warm sun, Susan thought over the year's experience and planned for the future. "I can but acknowledge to myself that Antislavery has made me richer and braver in spirit," she wrote Samuel May, Jr., "and that it is the school of schools for the true and full development of the nobler elements of life. I find my raspberry field looking finely--also my strawberry bed. The prospect for peaches, cherries, plums, apples, and pears is very promising--Indeed all nature is clothed in her most hopeful dress. It really seems to me that the trees and the grass and the large fields of waving grain did never look so beautifully as now. It is more probable, however, that my soul has grown to appreciate Nature more fully...."[80]”
To preserve the juice of cherries, plums, peaches, and similar fruits, proceed as for jelly, but adding to each quart of juice half a pint of sugar instead of a quart as for jelly. If it is not desired to have the fruit juice transparent, the pulp of the fruit may be pressed to extract all the liquid.
Recipe from Canned Fruit, Preserves, and Jellies of 1887.
“Only the crusading spirit of the "antislavery apostles"[77] and what to them seemed the desperate state of the nation made the hard campaigning bearable. The animosity they faced, the cold, the poor transportation, the long hours, and wretched food taxed the physical endurance of all of them. "O the crimes that are committed in the kitchens of this land!"[78] wrote Susan in her diary, as she ate heavy bread and the cake ruined with soda and drank what passed for coffee. A good cook herself, she had little patience with those who through ignorance or carelessness neglected that art. Equally bad were the food fads they had to endure when they were entertained in homes of otherwise hospitable friends of the cause. Raw-food diets found many devotees in those days, and often after long cold rides in the stagecoach, these tired hungry antislavery workers were obliged to sit down to a supper of apples, nuts, and a baked mixture of coarse bran and water. Nor did breakfast or dinner offer anything more. Facing these diets seemed harder for the men than for Susan. Repeatedly in such situations, they hurried away, leaving her to complete two-or three-day engagements among the food cranks. How she welcomed a good beefsteak and a pot of hot coffee at home after these long days of fasting!”
(_German Recipe_.) 1236. INGREDIENTS.--10 or 12 apples, sugar to taste, the rind of 1 small lemon, 3 eggs, 1/4 pint of cream or milk, 1/4 lb. of butter, 3/4 lb. of good short crust No. 1211, 3 oz. of sweet almonds. _Mode_.--Pare, core, and cut the apples into small pieces; put sufficient moist sugar to sweeten them into a basin; add the lemon-peel, which should be finely minced, and the cream; stir these ingredients well, whisk the eggs, and melt the butter; mix altogether, add the sliced apple, and let these be well stirred into the mixture. Line a large round plate with the paste, place a narrow rim of the same round the outer edge, and lay the apples thickly in the middle. Blanch the almonds, cut them into long shreds, and strew over the top of the apples, and bake from 1/2 to 3/4 hour, taking care that the almonds do not get burnt: when done, strew some sifted sugar over the top, and serve.
Recipe from The Book of Household Management of 1861.
Sources: Every passage above is quoted verbatim from Susan B. Anthony, 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 — teal cloth, pear stamp.