WHEN WE EAT WHAT WE CAN 95
ful that they do not bre^ak. These may be
kept in a stone crock.
The storeroom shows all varieties of apple
jellies, from the vivid green of mint to the
pink of the rose geraniimi flavor, and now that
I have learned to cook a few apples with
grapes when making grape jelly I can pro-
duce with pride a grape jelly which really
"jells."
In such ways does the garden help reduce
the expense account — ^but that is not all. Who
does not know the effort of mind expended
and often the strain upon the purse — ^when
trying to procure a gift for a friend already
laden with the material goods this world af-
fords? The garden has solved that problem
for me. My eyes are always on the watch for
an odd-shaped glass jar in which to present
jams or jeUies, and long before the apple-
picking season arrives I search for odd baskets
and hampers — ^the markets and ten cent stores
are mines of opportunity — ^which I pack with
choice specimens of apples and pears. The
fruit is carefully separated by little tufts of
96 COMFORT OF THE FAMILY
green paraffine paper, such as florists use, a
spray of green leaves or holly decorates the
top layer, and I have an offering which will
make the eyes of the most gilded, dyed-in-the-
wool city dweller glisten with anticipation.
CHAPTER NINE: READY-TO-EAT
SUPPERS
CHAPTER IX
BEADY-TO-EAT SXJPPEES
Every woman who is her own cook dreads
that feeling of revolt which sweeps over her
when, the noon meal just finished, she con-
fronts the problem of supper. The recurring
monotony of meal-getting is the rock upon
which many a home ship has dashed to pieces.
Here was an efficiency proposition which
kindled my imagination I To assure myself of
leisure in the afternoon I must accomplish the
feat of preparing supper in the morning.
Well, it did not require half the puckered-
brow thought to solve this problem that I had
given to a game of bridge in less enlightened
days. In the first place I made the fireless
cooker work for me. Had it not been for that
comfort of the servantless, I could not have
motored all one crisp, bracing autumn after-
noon and yet have regaled the family with a
hot, savory mutton stew for supper.
99
100 COMFORT OF THE FAMILY
After luncheon I browned two cups of two-
inch cubes of mutton in one-quarter cup of
butter ; placed this in fireless-cooker pail ; added
two-thirds cup of tomato, one onion sliced, one
tablespoon chopped parsley or a dried celery
root, two cups of pared potato cubes, which
had been parboiled, one teaspoon of salt, one-
eighth teaspoon of pepper, and covered the
whole with two cups of water. This was placed
on the range and allowed to boil five minutes,
after which the pail was placed in the fireless
to cook from three to four hours. When re-
moved, the pail was set on top of range and
into the mixture was stirred one-third cup of
flour✪ Mutton Stew, which had been mixed to thin paste with
water. The stew boiled for five minutes before
serving.
With this was served escalloped tomatoes
which had been prepared in baking dish in the
morning, with buttered crumbs on top, all
ready to be set in the oven at night and
browned. Toast had been the bread served,
and the dessert was of individual custards with
caramel and nut sauce; this also made ready
before noon.
READY-TO-EAT SUPPERS 101
Veal loaf, which may be prepared at any
time and served cold, is a delectable supper
dish. Chop three pounds of veal and one-half
poimd of ham or salt pork very fine. Mix into
it two eggs well beaten, one cupful of fine
bread or cracker crumbs, one teaspoon of salt,
one-half teaspoon of pepper, one teaspoon of
onion juice, one-half teaspoon of ground mace,
one-half teaspoon of allspice, mold into a loaf
and place on baking dish. Glaze with beaten
egg and sprinkle with bread crumbs✪ Veal Loaf. Cook in
moderate oven two hours, basting often with
melted butter and water.
Page 21 · 2 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
ful that they do not break. These may be kept in a stone crock.
The storeroom shows all varieties of apple jellies, from the vivid green of mint to the pink of the rose geranium flavor, and now that I have learned to cook a few apples with grapes when making grape jelly I can produce with pride a grape jelly which really "jells."
In such ways does the garden help reduce the expense account — ^but that is not all. Who does not know the effort of mind expended and often the strain upon the purse — ^when trying to procure a gift for a friend already laden with the material goods this world affords? The garden has solved that problem for me. My eyes are always on the watch for an odd-shaped glass jar in which to present jams or jellies, and long before the applepicking season arrives I search for odd baskets and hampers — ^the markets and ten cent stores are mines of opportunity — ^which I pack with choice specimens of apples and pears. The fruit is carefully separated by little tufts of
green paraffine paper, such as florists use, a spray of green leaves or holly decorates the top layer, and I have an offering which will make the eyes of the most gilded, dyed-in-thewool city dweller glisten with anticipation.
CHAPTER NINE: READY-TO-EAT
SUPPERS
CHAPTER IX
READY-TO-EAT SUPPERS
Every woman who is her own cook dreads that feeling of revolt which sweeps over her when, the noon meal just finished, she confronts the problem of supper. The recurring monotony of meal-getting is the rock upon which many a home ship has dashed to pieces.
Here was an efficiency proposition which kindled my imagination I To assure myself of leisure in the afternoon I must accomplish the feat of preparing supper in the morning.
Well, it did not require half the puckeredbrow thought to solve this problem that I had given to a game of bridge in less enlightened days. In the first place I made the fireless cooker work for me. Had it not been for that comfort of the servantless, I could not have motored all one crisp, bracing autumn afternoon and yet have regaled the family with a hot, savory mutton stew for supper.
After luncheon I browned two cups of twoinch cubes of mutton in one-quarter cup of butter ; placed this in fireless-cooker pail ; added two-thirds cup of tomato, one onion sliced, one tablespoon chopped parsley or a dried celery root, two cups of pared potato cubes, which had been parboiled, one teaspoon of salt, oneeighth teaspoon of pepper, and covered the whole with two cups of water. This was placed on the range and allowed to boil five minutes, after which the pail was placed in the fireless to cook from three to four hours. When removed, the pail was set on top of range and into the mixture was stirred one-third cup of flour, which had been mixed to thin paste with water. The stew boiled for five minutes before serving.
With this was served escalloped tomatoes which had been prepared in baking dish in the morning, with buttered crumbs on top, all ready to be set in the oven at night and browned. Toast had been the bread served, and the dessert was of individual custards with caramel and nut sauce; this also made ready before noon.
Veal loaf, which may be prepared at any time and served cold, is a delectable supper dish. Chop three pounds of veal and one-half pound of ham or salt pork very fine. Mix into it two eggs well beaten, one cupful of fine bread or cracker crumbs, one teaspoon of salt, one-half teaspoon of pepper, one teaspoon of onion juice, one-half teaspoon of ground mace, one-half teaspoon of allspice, mold into a loaf and place on baking dish. Glaze with beaten egg and sprinkle with bread crumbs. Cook in moderate oven two hours, basting often with melted butter and water.
Records on this page
Mutton StewVeal Loaf