While on the subject of tea, let me record
a new kind of bread which I have learned to
make for sandwiches. Scald one cup of milk
EMERGENCY CUPBOARD 88
and add to it one and one-half tablespoons of
molasses, three-quarters teaspoon of salt, one
tablespoon of butter. When lukewarm, add
yeast cake, half cup of white flour, and enough
entire wheat flour to knead. When risen add
half cup of orange peel cut fine — or one-half
cup of raisins seeded — and one-half cup of
English walnuts cut fine✪ New Kind of Bread for Sandwiches. Bake in bread tin
and when served butter on the loaf and cut
very thin.
Hot scones with strawberry jam is another
afternoon-tea delicacy which is popular in the
family. Take two cups of pastry flour with
which has been sifted three times four level
teaspoons of baking-powder and one teaspoon
of salt. With the tips of the fingers work into
this three tablespoons of butter. Add slowly
two-thirds cup of milk✪ Hot Scones with Strawberry Jam, mixing the dough with
a knife. Turn on to floured board and knead
with tips of fingers till smooth. Roll into a
sheet about three-quarters inch thick. Cut
with diamond-shaped cutter and bake in but-
tered pan. When baked, cut from the top of
scone a diamond-shaped piece and fill cavity
with strawberry jam.
84 COMFORT OF THE FAMILY
After all there is nothing more delicious to
serve with a cup of tea than cinnamon toast,
and its simplicity is an added recommendation.
Spread crisp, thin, finger slices of toast with
butter; be sure the toast is hot, dust it lightly
with sugar, then with powdered cinnamon✪ Cinnamon Toast.
Among emergency provisions for afternoon
tea are boxes of chocolate-covered crackers,
saltines and marshmallows. Place marshmal-
lows on buttered saltines and brown in the oven
until the marshmallow is melted but not shape-
less. A bit of butter should be placed on top
of the confection before it is browned; this
leaves an indentation into which may be
dropped half a pecan, a candied cherry, or a
bit of currant jelly✪ Marshmallow Confection.
Tucked away in a remote comer, that I may
not be tempted to use it often, is a can of
coffee crystals. A teaspoon of this added to a
cup of boiling water becomes in the twinkling
of an eye a cup of delicious coffee. Think of
it! No coffee pot to wash and scald and dry
and polish, no coffee grounds to dispose of I
Truly the way of the hospitably inclined is
made easy in this day and generation 1
CHAPTER EIGHT: WHEN WE EAT
WHAT WE CAN AND CAN
WHAT WE CAN'T
CHAPTER VIII
WHEN WE EAT WHAT WE CAN AND "cAN"
WHAT WE CAN^T
At the first sight in the spring of the great
pink buds of the rhubarb showing above the
brown earth, the preserving fever begins to
course in my veins. How eagerly we watch
the stalks of that succulent plant as they soar
skyward. They barely have a chance to grow
out of infancy before they are plucked and
the bulletin board announces : "Rhubard Tart
for Supper!" In the middle of a deep baking
dish invert a small cup — ^this collects and holds
the juice while cooking — surround it with rhu-
barb peeled and cut in inch pieces, a liberal
amount of sugar and a sprinkling of nutmeg.
Fill the dish very full, cover with pastry and
bake, and you have the tart. Serve with it
Swiss cheese.
Later there is rhubarb conserve to be made.
87
88 COMFORT OF THE FAMILY
Wash and peel four pounds of rhubarb✪ Rhubarb Tart and
cut stalks in inch pieces. Put in preserving
kettle; add five pounds of sugar, one pound
of seeded raisins, grated rind and juice of two
lemons, and an ounce and a half of candied
ginger cut fine. Mix, cover and let stand one-
half hour. Bring to boiling point and let sim-
mer for three-quarters of an hour. Stir often
to prevent catching on bottom of kettle. Turn
into glasses and seal.
Page 18 · 6 recipe records on this page
Presented as published in 1914. 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
While on the subject of tea, let me record a new kind of bread which I have learned to make for sandwiches. Scald one cup of milk
EMERGENCY CUPBOARD 88
and add to it one and one-half tablespoons of molasses, three-quarters teaspoon of salt, one tablespoon of butter. When lukewarm, add yeast cake, half cup of white flour, and enough entire wheat flour to knead. When risen add half cup of orange peel cut fine — or one-half cup of raisins seeded — and one-half cup of English walnuts cut fine. Bake in bread tin and when served butter on the loaf and cut very thin.
Hot scones with strawberry jam is another afternoon-tea delicacy which is popular in the family. Take two cups of pastry flour with which has been sifted three times four level teaspoons of baking-powder and one teaspoon of salt. With the tips of the fingers work into this three tablespoons of butter. Add slowly two-thirds cup of milk, mixing the dough with a knife. Turn on to floured board and knead with tips of fingers till smooth. Roll into a sheet about three-quarters inch thick. Cut with diamond-shaped cutter and bake in buttered pan. When baked, cut from the top of scone a diamond-shaped piece and fill cavity with strawberry jam.
After all there is nothing more delicious to serve with a cup of tea than cinnamon toast, and its simplicity is an added recommendation. Spread crisp, thin, finger slices of toast with butter; be sure the toast is hot, dust it lightly with sugar, then with powdered cinnamon.
Among emergency provisions for afternoon tea are boxes of chocolate-covered crackers, saltines and marshmallows. Place marshmallows on buttered saltines and brown in the oven until the marshmallow is melted but not shapeless. A bit of butter should be placed on top of the confection before it is browned; this leaves an indentation into which may be dropped half a pecan, a candied cherry, or a bit of currant jelly.
Tucked away in a remote comer, that I may not be tempted to use it often, is a can of coffee crystals. A teaspoon of this added to a cup of boiling water becomes in the twinkling of an eye a cup of delicious coffee. Think of it! No coffee pot to wash and scald and dry and polish, no coffee grounds to dispose of I Truly the way of the hospitably inclined is made easy in this day and generation!
CHAPTER EIGHT: WHEN WE EAT
WHAT WE CAN AND CAN'T
CHAPTER VIII
WHEN WE EAT WHAT WE CAN AND "CAN"
WHAT WE CAN'T
At the first sight in the spring of the great pink buds of the rhubarb showing above the brown earth, the preserving fever begins to course in my veins. How eagerly we watch the stalks of that succulent plant as they soar skyward. They barely have a chance to grow out of infancy before they are plucked and the bulletin board announces : "Rhubarb Tart for Supper!" In the middle of a deep baking dish invert a small cup — ^this collects and holds the juice while cooking — surround it with rhubarb peeled and cut in inch pieces, a liberal amount of sugar and a sprinkling of nutmeg. Fill the dish very full, cover with pastry and bake, and you have the tart. Serve with it Swiss cheese.
Later there is rhubarb conserve to be made.
Wash and peel four pounds of rhubarb and cut stalks in inch pieces. Put in preserving kettle; add five pounds of sugar, one pound of seeded raisins, grated rind and juice of two lemons, and an ounce and a half of candied ginger cut fine. Mix, cover and let stand onehalf hour. Bring to boiling point and let simmer for three-quarters of an hour. Stir often to prevent catching on bottom of kettle. Turn into glasses and seal.
Records on this page
New Kind of Bread for SandwichesHot Scones with Strawberry JamCinnamon ToastMarshmallow ConfectionRhubarb TartRhubarb Conserve