The Carbon County news., 1927-07-07
From a Brides Cook Book

must have their little jokes ana sun
recite the culinary adventures of the
newly married but Just the same
every bride Of my acquaintance, and
l know a good many, is as good a
cook as her mother, if not a little
better.
Tonight | am invited out to dinner.
Did we tell you about our first
roast?" the young husband asks me.
"Why no, it was terrible I suppose,
dry as chip, burnt maybe?' say,
thinking the wife must have perform
ed in the classic old-style manner.
But l am shouted out and hooted.
| mo, no, it was the best roast we
had ever eaten, brown, tender, running
with juice" and the newlyweds burst
into roars of pleasure at my discom-
future. So l repeat, brides aren't
what they used to be. We can't count
on them to be dumb. | hear of our
modern ones, burning water, of pam
cakes which must be tried on Fido-
poor Fido. The young housewife does
not make doughnuts that would sink
a battleship, her gravy is without
floating islands her coffee unlike
dishwater. That's all old stuff from
mothers and grandmothers' times.
Husbands have changed too. I've
caught ever so many of them wiping
dishes and not few actually wash
ing dishes, standing in shirt sleeves,
cigarette caught between their lips,
the smoke rolling up into their noses
and eyes. They looked very happy,
but then a free woman has no right
to make observations.
The present generation of the
young welded are full of surprises,
and no less is the food which they set
before you, if you are lucky enough
to be their guest. They insist upon
startling you, and if you're any kind
of a person you'll enjoy it. Above all,
don't be troubled, be adventurous. Ac-
cept baked oranges and fried bananas,
although you'd always supposed they
were eaten raw. When waffles or
pancakes are served as a dinner des-
sert, forget all about ever having
eaten them as a breakfast dish. Don't
turn up your nose when you find
pineapple creamed along with chicken
or fish, or colossal mound of salad
placed before you which is to serve as
soup, meat, potatoes and pie. If GU
cumbers appear fried or creamed, pre-
tend you've never eaten them raw.
And if you're an old fogy, or even if
you are, the yivacity of the food will
increditably enliven your spirit.
l cannot resist mentioning the re
markable manner in which the food is
prepared, so naive and natural. If
you are invited for six, and you ar
rive at six, you find the hostess begin
ming to peel the potatoes, while the
host will call out that he is just re-
moving the last of the Vikings from
his chin. But do not be alarmed. Are
they flustered that you should arrive
during preparations Not at all, you
are entirely welcome, made to feel de-
lightfully at home and encouraged to
file your fingernails or powder your
nose in preparation, for the feast.
When dinner, after its leisurely pre-
paration, is on the table by seven or
seven-thirty, it is thoroughly and
leisurely enjoyed. There is no foolish
hustle of courses, you may dabble
over your salad as long as you wish,
and there is no time limit on how
long you may take to sip your coffee,
or evidently no bottom to the gener-
GUS coffee pot. One must not omit
either, the pleasant Intern during the
meal, when the ladies may talk undis-
turbed while the gentlemen visit the
corner drug store for ice cream.
From all of this can't older house
wives learn a good deal-that meals
even for company are lots Of fun and
not to be taken seriously? But | have
promised recipes in my title, and
right happy half hour I've spent, look
ing through a real brides cook book,
choosing the good dishes she has serv-
ed me which I think you'll enjoy.
Black Walnut Waffles
cup Rex flour
Few grains salt
Pinch of sugar
"A cup broken walnut meats.
2 eggs
l cup milk
Y cup melted shortening
2 tsp. baking powder
Sift the flour, salt, sugar together
Add the black walnut meats. Beat the
eggs lightly and with the milk and
shortening add to the dry ingredients.
Place batter in pitcher, and just be-
fore it is time to bake them, add the