The Carbon County news., 1931-10-08
sMa@oeolks Nook %!
- # fAs22 s 6TelE.I3 TIE-I

brought out plumed tipsy hats and
the flirtatious hustle.
Glance at the cook books, the
novels and the files of "Goodey's
Lady's Book" of that period and
you'll see what may happen. But
don't get alarmed-even if we are
to feature 1867 dishes on our 1881
tables, the outlook isn't SO dark.
They ate very we'll in those days
and many of our best dishes are
modernized versions of their some
what quaint recipes.
French dishes, of course, became
quite the rage during this period,
but the main change was in the
name. A thrilling recipe, which is
nothing more than potatoes baked
in their jackets, appears in IRE
ceipts Colymn" as "Pommes De
Terre En- Chemise," the "chemise"
being merely a "damask napkin
lightly folded around the POM
mes! Fried eggs were Grit" and
cornstarch pudding became French
blanc mango, but most of the
changes were wise ones.
Recipes of Eugenie's Time
Puddings were very popular.
Cake was practically a staple
Gingerbread, cookie and wine reei-
pes appeared frequently in the
magazines of the day, wedged in
between directions for "How to
Cure Wasp Sting" and Making
Annotto Dye for Young Ladies'
Hair" Most of the recipes are re-
narkably good, if little vague
(note the gingerbread recipe) and
somewhat difficult as to ingredi-
ents. Loaf sugar was shaved be-
fore using, isinglass was employed
where we use gelatine; flavorings
were mainly fruit peelings and
rose water.
Fruit peels and citron figured
in most of the best recipes, and
the candied orange and lemon peel
and citron we buy today already
sliced and candied, had to be ''cut,
pounded, sugared and dried" Ire
acle was a priced ingredient,
thick dark syrup which would seem
most inferior to modern users of
wholesome corn syrup. Cocoanut
was, just as today. considered the
best of all cake toppings.
Under the heading "Homely
Conceits" this Receipt for Nice
Gin g erbr e a d" appears: two
pounds flour, one pound of moist
sugar, one and half pounds of
treacle, ten ounces ginger, half a
pound of butter, a little lemon
peels and little brandy. Make it
over night; drop in on tins"
Contrast this with this definite
tested 1881 recipe of the same
origin:
1881 Tested Gingerbread
2 eggs
1a cup cooking oil
y cup molasses
u cup dark corn syrup
y cup water
2 cups flour
l tsp. soda
l tsp. salt
2 tsps. ginger
Beat eggs until light; then beat
in oil. Add syrup, molasses and
water. Sift together flour, soda,
salt and ginger and beat into
liquids. Use the Dover beater to
mix. Bake in an oiled shallow
pan at 3750 for 35 minutes.
A "Coloniste Pudding" from a
French recipe said to be favored
by Eugene, and approved by a
Seminary of Household Science
for Young Women was thought
to be most delicate.
Coloniste Pudding
"Take pint each of fine bread
crumbs and minced apples and put
them in alternate layers into a
buttered pie-dish, with chopped al
monds, chopped dates and sugar
between each layer. When you
have placed all ingredients, pour
in six ounces fresh butter previ-
ously melted, dust over with more
bread crumbs and bake an hour.
Dates are hard to procure but are
often seen in shops at the Yule-
tide season."
Now we do not have to wait to
see dates "in shops at the Yule-
tide season." but may have them
in tidy packages the year round.
1882 Date Crumb Pudding
Y cup dry bread crumbs
u pkg. pasteurized dates
u cup sugar
Il cup nutmeats
u tsp. salt
tsp. baking powder
! tGp. melted butter
X tsp. vanilla
u cup milk
Mix the bread Tor cracker)
crumbs, dates, sliced, sugar, chop
ped nuts, salt and baking powder
together. Add melted butter, van-
lila and milk. Pour into buttered
baking dish. Place in pan of hot
water and bake 30 minutes in