The National tribune., 1896-05-14
HAPPY HOUSEHOLD.
Cookbook Of Century Ago-Dishes of
which Our Revolutionary Fathers and
Mothers PIentifujIy Partoo..

Cookbook of Century Ago-Dishes of
which Our Revolutionary Fathers and
Mothers PIentifuiiy Partook.
A COOKBOOK OF 1890.
In looking up curiosities for the imnense
woman's editions Of the period the women OF
1896 have come across many q treasure
The following, brought to light by Mrs. w. X.
Barr. shows not only that ancestors in
high life were great cpiCures but also that the
women were famous housekeepers, since the
same cook that provides a good meal is sure to
have it properly displayed upon well-laid
table with snowy linen, and china and glass
that shine from careful polish.
The following is for an economical Indian
pudding: Scaid seven spoonfuIs of Indian
meal in three pnts OF very rich cream. Aid
seven wel!-bcaten eggs, half pound Of raisins.
same OF butter and sugar. Spice to taste, and
bake one and one-half hours
Plain bread padding" 100 years ago was
made thus: One pound of soft bread crumbs
soaked in one pint of sweet cream and forced
through sieve. Add seven wcl-beaten eggs
one pound sugar, one-balf pound butter nut
meg cinnamon aud roscwater TO taste and one
pound raisiDs. Bake Lhree-guarters Of an hour
in middling oven.
Such were the recipes used by our frugal
great-great- grandmothers Here is the cheap
est pudding of the lot. called "Whitpot" and
which hides its head in one corner as If ashamed
OF its poverty: One loaf of bread, two quarts of
rich cream, one. half pound Of sugar; wine, nut.
meg, and roscwater 10 taste.
The cook book of 1896 is entitled american
Cookery; or, the Art of Dressing Vands, Fish,
Poultry. aud Vegetables; likewise the best
modes Of making pastes. pufis, pies, tarts, Gus
taris, aud preserves, aud all kinds of cakes,
from the imperial plum TO plain cakes. Adapt
ed 10 this country and all grades Of life" By
Amelia Simmons All American orphan. Printed
ia Hartford in 1896.
In the preface the authoress says: "Tbis
book is an original work in this country, and
made up of manuscript recipes handed down
from mother TO daughter" Hence we may
safely conclude il represents the cuisine OF a
century ago.
The volume begins with "IIow to choose
meats and vegetables" Some of these instruc-
tons are indicative of the changes which 100
years has made in ways of ocomotion as this
Veal brought to market in panniers car
riages is TO be preferred TO that brought in bags
and founcing on a sweatty horse"
Every species of saltwater fish," she SAYS,
"are best fresh from the water; but eels lob
sters. and oysters, with some others. may be
transported AS many rs 90 miles. find a good
market and retain good relish"
| We find by this book what some of our New
| England committees do not seem to know
/ that our ancestors were fond of roasts of all
hinnei that 'ney uelisbteu IN oysters and IN
chicken, pigeon, and meat pics Mince pies
were composed of one part of minced beef To
10 or II parts of fruit and spices aud the allow.
ance of best Madeira wine" was surprisingly
/ liberal.
Pumpkin pie this American orphan calls
pumpkin pudding" and she gives the follow.
! ing recipe: One quart Of slowed and strained
pumpkin, three quarts of sweet cream, 10 we'll.
beaten eggs two glasses of wine, with sugar
| mace. nutmeg and ginger n nlaaep Rak i'm q
pndding-dish lined with puff paste
Fora simple rice pudding" she says Boi
six ounces OF rice in quart of rich cream Still
in one pound of sugar. Ia eggs beaten to stiff
| froth, salt, spices. and vino to taste, and one
pound of raisps. Bake one hour.