The blue ribbon cook book

Oatmeal Gruel 115 Orangeade 112 Panned Oysters Ill Peptonized Milk 110 Peptonized Milk Toast 110 Peptonized Oysters 113 Raw Meat Diet Ill Rice Water 109 Rum Punch 117 Sherry Nog 113 Sterilized Milk 115 Toast Water 109 Wine Whey 117 MENUS. Dainty Menus for Convalescent Patients 119 Formal Dinner 129 Informal Dinner 126 Simple Luncheon 123 MY WORK AND HOW IT GREW. FEELING a desire to prove what a woman can do in the business world without capital, and being con- fronted with the necessity of falling into rank in the marts of trade, I began, eleven years ago, 1893, to ex- amine myself for the purpose of ascertaining whether or not I possessed a God-given talent; and if so, what it was. I very soon developed a very decided taste for cooking — although latent up to that time — and now I know that my real knowledge of the art (for cooking is an art) was very limited. My first step was to find a carpenter who was willing to build me a kitchen and pantry on time — for on time it must be, as I must earn the money with which to pay for it. This was soon accomplished. The kitchen and pantry were built in a primitive and very inexpensive way, and was furnished on the same terms and principles. I cheer- fully began, with the help of my Sarah (who, by the way, is still with me to-day). I confined my work to mak- ing fruit cakes (by my own recipe, found in this book), and to my surprise, I had more orders than I could fill. In six months I had paid for my kitchen. I then decided to make my work general, and sent out my first circular soliciting orders, from a cup of chocolate to fur- nishing and serving a large reception. Then the principals of two of the large schools in the 14 MY WORK AND HOW IT GREW. city, realizing the great advantage of having lunches properly prepared for the pupils, asked me to supply lunches daily for them — which I did for four years. During those years I had worked early and late, giving up everything absolutely, and devoting my entire time to my art. By this time I had ceiled the walls of my little kitchen; put in water and gas, and secured a gas stove, made to order for my own special use. At this time gas stoves were just coming into use, and in one of the large plumbing establishments I taught the use and advantage of natural gas for cooking, making enough thereby to have natural gas piped into my own home, and gas and water both into my own kitchen. So it may be seen how rapidly and successfully my work developed. The Courier-Journal then offered me the Household department of that paper — which department I edited for some time. I then formed classes on the chafing dish and gave lessons in my own kitchen. Many members of these classes are the young housekeepers of to-day. About this time the Pure Food Exhibition was held in Louisville. Mrs. Dearborn, the principal of the Boston Cooking School, who was giving demonstrations for them, being unable, owing to severe illness, to carry out her con- tract with them, I filled out the unexpired time for her. This opened the doors and hearts of the Boston Cooking School to me, and I entered the school the following winter, under the most favorable circumstances, and took a special course. There I found my inspiration for higher things, and learned each day what an art and science I had selected as my life work, and what great possibilities were held out to me in it. MY WORK AND HOW IT GREW. 15 Returning, I went to work in earnest, determined to strive for the topmost round of the ladder. Then it was, with fresh energy and determination, I broadened my work and taught cooking — not only at home, but in many points in my own State. Upon those classes I shall ever look back as among the most delightful and refreshing ex- periences of my business career.