THE
Edwardsville Cook Book
We 7tiay live without friends^ we may live without books,
But civilized man can7iot live without cooks ;
We 77iay live without books, what is k7iow ledge but grievhig?
We may live without hope, what is hope but deceiving?
We 77iay live without love, what is passio7i but pbiing?
But where is the 7nan that can live without dmmg?
PUBLISHED
IN THE INTEREST OF THE “MANSE FUND”
OF THE FIRST PRESBYTERIAN CHURCH OF
EDWARDSVILLE, ILLINOIS, DECEMBER, 1906
— Meredith.
PRESS OF
THE DAILY NEWS-HERALD
LINCOLN, ILLINOIS
1906
PREFACE
HE compilers of a work of such limited scope cannot
promise those who use it that they will find everything
= 1 in its pages, but can heartily assure them that all the
recipes here given have been tried by the contributors and
found excellent.
The Committee wishes to extend its appreciative thanks to
the Business Public who have aided the enterprise so material-
ly by using our advertising space ; and to the Professions in
permitting the publication of their business cards.
To the Ladies who have so kindly and cheerfully contributed
the material which made the publication of this work possible,
the book is gratefully dedicated.
nj« *J* >1* ►!< ►!< *J* *J< iji iji ►I**}* •t* *t‘ *t* •?•
THE BEST RECEIPT
will fail— if your
Flour has no
QUALITY!
“ALMA”
FOR PASTRY! |
“HUNTER’S BEST” t
FOR BREAD! |
4*
No Better Flour Made! i
HUNTER BROS. MILLING CO.
EDWARDSVILLE, ILL. I
I Phone Main 3. |
THE EDWARDSVILLE COOK BOOK.
CHAPTER I.
BREAD
“Honey’s the goodest thing 0-oh!
An’ blackberry pie is goodest too
But rite hot biscuits ’ist soakin’ wet
Wlf tree molassus is goodest yet.”
Riley.
DRY YEAST FOR LIGHT BREAD.
Mrs. Kate George, Jefferson, Oklahoma.
1 pint fresh buttermilk. 1 cake any good dry yeast.
Heat buttermilk to boiling point, scald corn meal enough to
make a stiff mixture, dissolve a Pennycake or any other good
dry yeast ; add and mix well, form into cakes and put where
it will dry quickly, but not in sun. Makes excellent flaky white
bread.
LIQUID YEAST.
Mrs. W. H. Shaffer.
Soak V2 yeast cake all night ; next day noon strain off water
from it and add 2 tablespoons sugar, i pint lukewarm potato
water ; let rise until foam appears on top. Then take i cup of
this yeast and add as much warm water to it as is needed for
your baking of bread.
Reserve balance of yeast for starter. At noon the day be-
fore next baking save a pint potato water and stir it, lukewarm
with 2 tablespoons sugar into the left over starter and handle
6
THE EDWARDSVILLE COOK BOOK.
as before. No more yeast necessary for some weeks. When
foam fails to rise to top of yeast it is indicative that it is worn
out. Then make a fresh starter as at first.
LIGHT 'BREAD MADE EROM STARTER, (Not Liquid.)
Mrs. V. J. Levora.
STARTER.
Pare and boil 2 fair sized potatoes at noon. Grate them and
add 2 tablespoons sugar and ^/4 cake yeast foam soaked in just
enough water to moisten it. Set aside until evening.
BREAD.
Page 0
Presented as published in 1906. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
THE
Edwardsville Cook Book
We may live without friends; we may live without books, But civilized man cannot live without cooks;
We may live without books, what is knowledge but grieving? We may live without hope, what is hope but deceiving?
We may live without love, what is passion but pining?
But where is the man that can live without dining?
PUBLISHED
IN THE INTEREST OF THE “MANSE FUND” OF THE FIRST PRESBYTERIAN CHURCH OF EDWARDSVILLE, ILLINOIS, DECEMBER, 1906
— Meredith.
PRESS OF
THE DAILY NEWS-HERALD LINCOLN, ILLINOIS
PREFACE
The compilers of a work of such limited scope cannot promise those who use it that they will find everything in its pages, but can heartily assure them that all the recipes here given have been tried by the contributors and found excellent.
The Committee wishes to extend its appreciative thanks to the Business Public who have aided the enterprise so materially by using our advertising space ; and to the Professions in permitting the publication of their business cards.
To the Ladies who have so kindly and cheerfully contributed the material which made the publication of this work possible, the book is gratefully dedicated.
nj« *J* >1* ►!< ►!< *J* *J< iji iji ►I**}* •t* *t‘ *t* •?•
THE BEST RECEIPT
will fail— if your Flour has no
QUALITY!
“ALMA”
FOR PASTRY! |
“HUNTER’S BEST” t
FOR BREAD! |
4*
No Better Flour Made! i
HUNTER BROS. MILLING CO.
EDWARDSVILLE, ILL. I
I Phone Main 3. |
CHAPTER I.
“Honey’s the goodest thing 0-oh!
An’ blackberry pie is goodest too But rite hot biscuits ’ist soakin’ wet Wlf tree molassus is goodest yet.”
Riley.
DRY YEAST FOR LIGHT BREAD.
Mrs. Kate George, Jefferson, Oklahoma.
1 pint fresh buttermilk. 1 cake any good dry yeast.
Heat buttermilk to boiling point, scald corn meal enough to make a stiff mixture, dissolve a Pennycake or any other good dry yeast ; add and mix well, form into cakes and put where it will dry quickly, but not in sun. Makes excellent flaky white bread.
LIQUID YEAST.
Mrs. W. H. Shaffer.
Soak V2 yeast cake all night ; next day noon strain off water from it and add 2 tablespoons sugar, i pint lukewarm potato water ; let rise until foam appears on top. Then take i cup of this yeast and add as much warm water to it as is needed for your baking of bread.
Reserve balance of yeast for starter. At noon the day before next baking save a pint potato water and stir it, lukewarm with 2 tablespoons sugar into the left over starter and handle
as before. No more yeast necessary for some weeks. When foam fails to rise to top of yeast it is indicative that it is worn out. Then make a fresh starter as at first.
LIGHT 'BREAD MADE EROM STARTER, (Not Liquid.)
Mrs. V. J. Levora.
STARTER.
Pare and boil 2 fair sized potatoes at noon. Grate them and add 2 tablespoons sugar and ^/4 cake yeast foam soaked in just enough water to moisten it. Set aside until evening.