Get a couple of lobsters✪ Shad Roe.
Split and cleaned.
And put in a pan.
And dot each piece.
With bits of butter.
And put the pan.
In a very hot oven.
And broil ten minutes.
And after that.
Lift meat from shell.
Onto heated plates.
And serve with sauce.
Made in a bowl.
With a bit of mustard.
Stirred in water.
And a pinch of salt.
And of paprika.
Just a dash.
And a scant teaspocm.
Of Walnut catsup.
And a table^;>o<»«
[73]
THE STAG COOK BOOK
Of Worcestershire sauce.
And mix them all.
With half a cup.
Of melted butter.
That's just been heated.
And not boiled.
And serve it all.
With a mess of potatoes.
Baked or boiled.
And boy, oh, boy!
There is a dish.
Fit for the gods!
I thank you.
[74]
WRITTEN FOR MEN BY MEN
XXXI
John Harvey Kellogg^ M. D.
MACARONI WITH CHEESE
i/^ cups macaroni
1 cup Cottage Cheese
2 hard boiled eggs
2 tb. butter
2 cups milk or sufGcient to cover the macaroni ✪ Macaroni with Cheese
Boil the macaroni in salt water until tender. Place a
layer of macaroni in the bottom of a baking dish, a layer
of cheese (}^ C), sliced hard boiled eggs, layer of maca-
roni and the cheese — ^bits of butter are placed between the
layers and on the top, sprinkle cracker, bread or PEP
crumbs over the top, moisten with cream or bits of
butter; sufficient milk is poured over to just cover the
macaroni and bake in rather a slow oven for about forty-
five minutes.
SAVORY POTATOES
I pint sliced potatoes
5^ small onion
I tb. butter
I cup water
1 5^ teaspoon salt✪ Savory Potatoes
[75]
THE STAG COOK BOOK
Place the thin sliced potatoes in the bottom of a baking
dish, slice the onion over this and add the remainder of
the potatoes; pour hot water over all with butter and salt
Bake in a slow oven two hours.
[76]
WRITTEN FOR MEN BY MEN
xxxn
Clare Briggs
WAFFLES
There is a simple but effective recipe for one of the
kitchen's most wonderful products.
i^ cups flour
3 teaspoons baking powder
y^ teaspoon salt
I cup milk
Yolks of 2 eggs
Whites of 2 "
I tablespoon melted butter✪ Waffles
Mix and sift dry ingredients; gradually add milk, then
I yolks of eggs, well beaten. Next the melted butter and
last the whites of egga beaten stiff. Cook on a very hot
and well-greased wafile iron and serve with maple syrup.
Editor's Note : — President Harding favors creamed chipped
beef as a dressing for waffles while Mr. Briggs is a staunch
supporter of the sweet-tooth school.
: For those who like the sweet stuff this variation of plain
maple syrup is worth trying:
Put one half pound of strained honey in a double boiler,
or a small pan placed in water. Hea\ very slowly, adding a
half pint of pure maple syrup with which has been previously
mixed two teaspoons of powdered cinnamon and a dash of
caraway✪ Maple Syrup Variation. Heat and stir until thoroughly mixed — ^but do
I not boil. Serve warm.
[77]
THE STAG COOK BOOK
xxxni
EJward W^. Bok
ASPARAGUS
The food I like?
The dishes I really crave?
The things off whidi I would dine every day of my life?
I never see them. I never have them.
Why?
Because Mrs. Bok says there is not a digestible di^
amongst them.
But I often think of them, — ^wistfully, oh, so wistfully!
Here they are:
Soft-shell crabs^ done in hot olive oil; or hard-shell
crabs; deviled.
Lobster with mayonnaise.
Filet Mignon: panned in brown butter.
Veal loef.
Roast pork tenderloin.
Fried cds.
Sausages; never had enough; ditto scrapple 1
Currants with a hot roll lightly wound through them.
Hot fresh doughnuts.
French pancakes of a thinqess like unto gauze.
Strong black coffee.
Chocolate meringue glace.
But as I never had the good fortune to know the above
[78]
WRITTEN FOR MEN BY MEN
foods at £rst hand, I cannot well give you the recipes for
them.
Perhaps you might like to know my favorite way of
serving asparagus in my home, Dutch fashion, as I re-
member it in my native land of The Netherlands.
Page 16 · 6 recipe records on this page
Presented as published in 1922. 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
Get a couple of lobsters. Split and cleaned. And put in a pan. And dot each piece. With bits of butter. And put the pan. In a very hot oven. And broil ten minutes. And after that. Lift meat from shell. Onto heated plates. And serve with sauce. Made in a bowl. With a bit of mustard. Stirred in water. And a pinch of salt. And of paprika. Just a dash. And a scant teaspocm. Of Walnut catsup. And a table^;>o<»«
[73]
Of Worcestershire sauce. And mix them all. With half a cup. Of melted butter. That's just been heated. And not boiled. And serve it all. With a mess of potatoes. Baked or boiled. And boy, oh, boy! There is a dish. Fit for the gods! I thank you.
[74]
John Harvey Kellogg^ M. D.
MACARONI WITH CHEESE
i/^ cups macaroni
1 cup Cottage Cheese
2 hard boiled eggs 2 tb. butter
2 cups milk or sufficient to cover the macaroni
Boil the macaroni in salt water until tender. Place a layer of macaroni in the bottom of a baking dish, a layer of cheese (}^ C), sliced hard boiled eggs, layer of macaroni and the cheese — ^bits of butter are placed between the layers and on the top, sprinkle cracker, bread or PEP crumbs over the top, moisten with cream or bits of butter; sufficient milk is poured over to just cover the macaroni and bake in rather a slow oven for about fortyfive minutes.
SAVORY POTATOES
I pint sliced potatoes 5^ small onion I tb. butter I cup water 1 5^ teaspoon salt
[75]
Place the thin sliced potatoes in the bottom of a baking dish, slice the onion over this and add the remainder of the potatoes; pour hot water over all with butter and salt Bake in a slow oven two hours.
[76]
xxxn
Clare Briggs
There is a simple but effective recipe for one of the kitchen's most wonderful products.
i^ cups flour
3 teaspoons baking powder y^ teaspoon salt I cup milk
Yolks of 2 eggs
Whites of 2 " I tablespoon melted butter
Mix and sift dry ingredients; gradually add milk, then
I yolks of eggs, well beaten. Next the melted butter and
last the whites of eggs beaten stiff. Cook on a very hot
and well-greased wafile iron and serve with maple syrup.
Editor's Note : — President Harding favors creamed chipped beef as a dressing for waffles while Mr. Briggs is a staunch supporter of the sweet-tooth school.
: For those who like the sweet stuff this variation of plain maple syrup is worth trying:
Put one half pound of strained honey in a double boiler, or a small pan placed in water. Heat very slowly, adding a half pint of pure maple syrup with which has been previously mixed two teaspoons of powdered cinnamon and a dash of caraway. Heat and stir until thoroughly mixed — ^but do I not boil. Serve warm.
[77]
xxxni
EJward W^. Bok
ASPARAGUS
The food I like? The dishes I really crave?
The things off whidi I would dine every day of my life? I never see them. I never have them. Why?
Because Mrs. Bok says there is not a digestible di^ amongst them.
But I often think of them, — ^wistfully, oh, so wistfully! Here they are:
Soft-shell crabs^ done in hot olive oil; or hard-shell crabs; deviled.
Lobster with mayonnaise.
Filet Mignon: panned in brown butter.
Veal loef.
Roast pork tenderloin.
Fried cds.
Sausages; never had enough; ditto scrapple 1
Currants with a hot roll lightly wound through them.
Hot fresh doughnuts.
French pancakes of a thinqess like unto gauze.
Strong black coffee.
Chocolate meringue glace.
But as I never had the good fortune to know the above
[78]
foods at £rst hand, I cannot well give you the recipes for them.
Perhaps you might like to know my favorite way of serving asparagus in my home, Dutch fashion, as I remember it in my native land of The Netherlands.
Records on this page
Shad RoeLobsterMacaroni with CheeseSavory PotatoesWafflesMaple Syrup Variation