Combine 1/3 cup all-purpose flour, a teaspoon
salt, and ¼ teaspoon pepper; coat meat with mixture. Brown slowly
on both sides in hot fat. Spoon off
Combine next 5 ingredients and pour over. Add salt and pepper to taste. Simmer uncovered 5 minutes, add onion
slices. Cover and bake in an oven going
skillet or Dutch oven at 350⁰ for 1 to
¼ hours or until for tender. Makes 6
Better Homes and Gardens, So-Good Meals, 1963.
Bundles Radish Roses
Brittle Dessert Hot Tea
1 10-ounce package frozen spinach, cooked and
1 cup cooked rice
1 cup shredded sharp process cheese
2 slightly beaten eggs
2 T. soft butter or margarine
1/3 c. milk
2 T. chopped onion
½ t. Worcestershire sauce
1 t. salt
¼ t. rosemary, crushed
Combine ingredients. Pour into 10x6x1 ½ inch baking dish. Bake in moderate oven (350⁰) for 20 to 25 minutes or till
knife inserted between center and edge comes out clean. Cut in 6 squares."
Better Homes & Gardens, Lunches and Brunches, 1963.
If you were a novice or nervous cook in 1923, and wanted a guide to take you by the hand and walk you through some easy entertainment menus, Alice Bradley's little book For Luncheon and Supper Guests would have been very useful. It is quite possibly the most thorough cookbook I have ever read, since Miss Bradley gives you not only the menu and the recipes but also the market order and a prep schedule (if you are an experienced cook, you may question why Miss Bradley believes hard-boiled eggs should be cooked for 60 minutes in a double boiler. Picky, picky). The entire cookbook can be downloaded from Project Gutenberg.
Hot Ham Sandwich
Currant or Grape Jelly
Tomato Salad with Cheese Dressing
Cocoa Ice Cream
Tea with Candied Mint Leaves
Rather an ambitious menu particularly since the cook-hostess was expected to make everything from scratch, including the jelly. Still, Miss Bradley was there to guide you every step of the way.
cup ready to chill
Ham prepared for the sandwiches
Tomatoes peeled and placed in ice box
Salad dressing made
Fig marguerites made
Candied mint leaves prepared
Ice cream ready to freeze
1 pound cooked ham
1 cream cheese (Roquefort flavor if desired)
1 quart milk
1 pint cream
½ pound butter
½ pound white grapes
3 or 4 oranges
1 pound (4 small) tomatoes
1 green pepper
1 head lettuce
1 bunch mint
½ can sliced pineapple
8 maraschino cherries
2 tablespoons mayonnaise dressing
½ pint raspberry or strawberry syrup
¼ pound figs
2 ounces walnut meats
1 ounce tea
⅛ pound cocoa
1 loaf sandwich bread
½ pint grape or currant jelly or juice
Oil of spearmint
1 package small round crackers
1 ounce marshmallow cream
1 cup salad oil
1 pound cooked ham through food chopper. Add
4 tablespoons creamed butter,
1 teaspoon mustard and
1 teaspoon paprika, and mix well.
Bread in sixteen ¼-inch slices, spread eight slices bread with the ham mixture,
cover with remaining bread and press slices firmly together. Cut each sandwich
in three strips.
2 eggs slightly and add
2 cups milk. Dip sandwiches, one at a time, in this mixture, and sauté in
butter, cooking on one side until browned, and then turning and browning the
other side. Serve very hot.
Other meat, or marmalade or jam may be
used in sandwiches in place of ham.
SALAD WITH CHEESE DRESSING
4 tomatoes in halves in such a way that they come apart in points.
Arrange each half in a nest of
Lettuce leaves. In the center of tomato pile
Cream cheese forced through a coarse strainer. In center of cheese put a
Few bits of green pepper finely chopped. Serve with cheese dressing.
2 tablespoons mayonnaise dressing with
2 tablespoons cream cheese. Add
½ teaspoon salt
½ teaspoon table sauce
½ teaspoon paprika and add very slowly
¼ cup salad oil, beating with egg beater until very thick. Add slowly 1 ½
tablespoons vinegar. Keep in cool place till ready to serve.
Cream cheese with Roquefort flavor is
desirable in both the above recipes, but the usual cottage or cream cheese may
be used if preferred.
The rest of the book is similarly painstaking. If I were a "bachelor girl" or a new bride, I'd probably take my first baby steps at entertaining with something like the above menu, particularly since I could probably get away with cooking the sandwiches in a chafing dish in front of my guests.
If we want sanctity of marriage then stop cheating, stop
having affairs, stop looking at porn, stop getting divorces. That is the way for the church to stand up
for the biblical definition of marriage, not by someone martyring their
self-righteous self. ~ Rev. Russell Williams
Marines do not "wait
on" anything. We go get things. We attack things. We take things.
Contrary to popular belief "waiting" is not an action verb. Waiting
doesn't make things happen. Lions do not wait on gazelles to leap into their
hungry jaws, they pursue prey.
What "I'm waiting on ... " really means is "I'm not
doing a dang thing about that."
Be a lion. Pursue your goal until it hangs limply in your fangs. ~ SgtMaj Mike Burke
Requirements for a Camp.
Each person should be supplied with a good, big-bladed jack-knife; a
woodsman, or what is about the same thing, a person with good common-sense, can
supply himself with food and shelter, with no other ready-made tool than a good
Salt, pepper and sugar, must be put on the list, then flour
in a sack, oatmeal, cornmeal, rice and lard; crackers, beans, coffee in tin,
tea in bag, cocoa, condensed milk in cans, evaporated cream in cans, butter in
pail, pickles, dried fruit in bags, a bag of potatoes, molasses, pork, boneless
bacon, and, if you are fond of it, a few jars of orange marmalade; sal-soda for
sweetening “dubs,” and ginger for medicinal purposes; several cakes of common
soap for dish-washing, some dishtowels, and some soap for toilet purposes; also
a tin coffee-pot, a long-handled frying-pan, a small griddle, a nest of tin
pails, the smallest capable of holding a quart or less, and the largest a
gallon or more; two or three paper pails or water-buckets, two or three iron
kitchen spoons and forks, and a camp boiler, a firkin and a wooden spoon, also
a strong axe and a hatchet.”
I’m stumped. Are
these some kind of croquettes? And what
is a clear sauce?
“Meat Toast. Take any sort of meat that has been served at
table, cut it into small square pieces, and make a well-thickened ragout of it;
when cold, put in the yolks of two raw eggs, arrange the meat upon some crumb
of bread and draw a knife dipped in a beaten egg over it. Grate some bead upon the whole, fry, and
serve with clear sauce.”
Dishes for Small Incomes, by Mrs De Salis (1903).