Evening star. [volume] (Washington, D.C.) 1854-1972, 1910-04-09
What OR Forefathers
Cooked and Ate In 1910

quartern loaf: toast il brown and butter 1t.
Ia! 1t in the dish and set il before the
nre; poach seven eggs just enough to set
the whites. take them out carefully and
lay them on Your toast: brown them with
the salamander CRATE some nutmeg over
them and squeeze Seville orange over the
whole. Garnsh with orange cut in slices
me salamander was utensil formed
with plate of metal which after heat
ing IN the Goals. was held over the cooked
dishes to brown them. for, as before
stated. large part of the cooking OF a
hundred years ago was done in the open
fireplace, while the ovens were the old
time brick affairs like many of the bak-
er ovens of today-the wood fire being
built in the oven and the, Goals and ashes
raked out when the prepared foods were
ready for baking.
To fricassee a hare: Boil the hare with
apples. onions and parsley; when it is
tender shred small. then put thereto
pint of red wine. one nutmeg, a little
pepper and salt and two or three an
chovies: stir these together with the
yolks Of twelve hard-boiled eggs shred
small; when ii is served up put as much
melted butter as will make it moist: gar
nish with some of the bones ands the
whites OF the eggs boiled hard and cut
In lieu OF chemicals for raising all
kinds Of bread, cake etc. receipts for
such foods call for "emptins" (emptyin2O
the homemade yeast of our grandmoth-
crock always ready for use The only
chemical mentioned i'm the book is pearl
ash. referred to in three formulas for
gingerbread. Very little Is said concern
body was supposed to know all about
such simple matters. but there are sew
eral pages devoted to rusk. Here is the
receipt for 'Rusk No. -
One pint of milk, one pint of emptins.
to be laid overnight in sponge; in morn
ing melt three-quarters of a pound OF
outer one pound sugar, in another pint
OF milk: add lukewarm and beat till II
rise wen. r c. Rusk, No. A. called
Tor four pounds of -four and fifteen eggs
In another six to eight pounds of flour
are used with a pound each of butter
and sugar and a dozen eggs
Rusk No. 6-Three-quarters of a pound
Of butter one Of sugar. IL eggs. a quart
of milk. as much flour as they will wet.
a spoon of cinnamon and one gill OF
emptins. Let IT stand till very puffy
or light; roll into small cakes and let
stand on oiled tins while the oven ia
heatlng. Bake fifteen minutes in a quick
oven: while hot wash the top with sugar
and whites" (of eggs
1nvalids must have had good stoma chs
In those days to be able to eat the fol-.
nine eggs beat for an hour fourteen
ounces of -four, spoonful OF rosewater
one OF cinnamon or coriander: bake quick
Breakfast food formulas-like the
for the cereal fad of this age is not fore
Swallowed even by a single mention OF
the word oatmeal They probably sub
stituted pie. for the breakfast pie habit
sun survives In parts of New England
today-and possibly elsewhere The pas
try of the times must have been tooth
some. and great variety of meat fruit
ana even vegetable pies and tarts were
made. the crusts oftentlmes being more
elaborate than the filing There are =
dozen or more receipts for making these
pastes. No. g. royal paste excellent
FOR tarts, was as follows:
Rub half pound of butter into one
pound of flour. four whites (of eggs
beaten to foam. two ounces Of fine su.
gar; roll often, rubbing one-third and roll
ms two-thirds of the butter is best
From the quantities of ingredients re-
quired to make No. the receipt must
have been for the Thanksgiving and
Christmas batch OF pies. Rub six
pounds of butter into fourteen pounds Of
ioul, whites of eight eggs: add cold water
and make a stiff paste No s, good
for a chicken pie" was made with one
and one-haf pounds of Suet to six OF
flour, and a spoonful of salt wet with
cream; add two and half pounds of but
ter to be rolled in. in six or eight roIlings
lemon tart required over two weeks
large lemons. rub them we'll in salt, put
them in salt and water and let them
rest two days, change them daily in fresh
water fourteen days" After being duly
sailed and properly freshened. they were
boiled two or three hours. Six pared.
cored and quartered pppins were boiled
in another gallipot until tender: to the
lemon liquor was then added one-half OF
the apple. with one pound sugar and
boiled fifteen minutes. After preparing
the royal paste described above. laid in
shallow pans. q spoonful each OF the COM
bination and the remaining half of the
apple was dropped in the pans brushed
with melted butter: after sitting on super.
fine sugar bake in a gentle oven.
An apple tart" was composed Of stew.
ed apples, Madeira wine. sugar, rose wa
ter, orange juice and cinnamon. baked
in plain paste. DR.. Wiley would doubt
less consider the above q blend" and
misbranded.
The long list of buildings embraces
bread -four. rice, Indian, fruit buildings
in variety. potato. carrot. squash. "pom1p
kin" currant. orange and lemon, with
several plumb pudding receipts. OnA
of the last named Is as follows:
Take half a loaf of bread. on which
add six ounces of ground rice: mix the
bread and rice together with half pound
Of plums. one pound Of currants, four
ounces of beef suet cut fine. eight eggs,
half gill of rose water. one gill wine:
lemon peel, sugar and nutmeg as may DO
agreeable.