My Word with Douglas E. Welch

Historical Cooking Books – 77 in a series – Menus for the Christmas dinner (1927) by United States. Department of Agriculture

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Housekeepers’ Chats

(NOT FOR PUBLICATION)

Thurs.,Dec. 22, 1927

Subject: “Menus for the Christmas Dinner.” Information, .including menus and
recipes, from Bureau of Home Economics, U. S. Department of Agriculture,

00C00

Last night, after the dishes were done, and I had settled down to plan
Christmas dinners, who should call me up “but my Next*-Door~Neighbor .

“Aunt Sammy,” said she, “please invite me over. I’ll promise not to say a
wo rd , all evening,’ if you’ll let me come over and sew, while you plan your radio
program. “

Of course I told her to come on over, and “bring her sewing. Her sewing.,
proved to “be a sampler, which she is making for her kitchen.

“Don’t you like it, Aunt Sammy?” asked rny Neighbor. “It will lend a touch of
decoration to my plain kitchen walls, and besides, I like the motto, Howts this,
to hang above the sink?

” ‘”Then we on simple rations sup,
How easy is the washing up,
But heavy feeding complicates
The task, by soiling many incites, 1 “

“Quite appropriate,” I said, ‘”since you never were particularly fond of wash^-
ing dishes,”

“You are right,” said my Neighbor. “I do not really mind washing dishes, but
still and all, I can’t say that I get an authentic thrill, out of doing them, I
shall have plenty of dishes to ?/ash, on Christmas day, for I have invited seven
people to eat dinner at my house, I’m planning my work ahead of time, for, as I
read somewhere recently, ‘, . . the hostess should remember that her serene, un-
troubled, presence, at the dinner-table, means more to her guests than an elabor-
ate menu, or service,’ I knew that I would not be a ‘serene and untroubled’
hostess, unless I used a little common sense. So I planned my work ahead of time,
and selected dishes which can be made Friday and Saturday. I don’t intend to
spend my Christmas day in the kitchen. Want to hear my plans, Aunt Sammy?”

“Surely,” I said, “begin with the fruit cocktail, and describe each course.”

“The fruit cocktail,” repeated my Neighbor. “I’m not having a fruit cocktail.
I’m going to start right in with the main course, who needs a fruit; cocktail,
or soup, before turkey and fixings? I shall eliminate the first course. This
means fewer dishes to serve , and fewer dishes to wash. Besides, if I start with
the main course, there will be more room for the festive plum pudding dessert.

“Turkey heads my menu. I shall prepare the turkey for roasting, and make the
stuffing, on Saturday, Then, on Christmas day, I can stuff the turkey, and sew
it up, ready for the oven, in a short time. Most any kind of Christmas meat can

be prepared the day “before. Take a fat fowl, for instance. It might “be simmered
until tender, on Saturday. Then, about an hour before dinner time, heat up the
dressing, ‘which was also prepared the day before, stuff the chicken, and brown it
quickly, in the oven. Or, if baked ham holds the place of honor, boil it a day
or two beforehand and let it stand in a cold place, in the liquor in which it was
boiled. On Christmas day, reheat the ham, in the liquor in which it was cooked,
skin it, cover it with bread crumbs and sucrar, stick in a few cloves, and put it
in the oven for a final browning, just before dinner.

“Letts see, what next? Fotatoes, White potatoes to be s calloped , or sweet
potatoes to be candied, may be cooked the day before, and arranged in a baking-
dish, ready for the final cooking. .The green vegetable — spinach, cauliflower,
Brussels sprouts, or ‘what hove you . — may be washed and prepared for the pat, a.
day ahead of time,

“Cranberry sauce, or jelly, can be made two or three days before Christmas,
and set away in a cold place. Celery can be washed, wrapped well, and put in
a cold place.

“The salad — I’ll have either tomato aspic or grapefruit — can also be
fixed on Saturday. The lettuce and salad dressing will be all ready for last-
minute combination. I’ve found that lettuce gets crisper, and more attractive,
if it’s washed, covered, and allowed to stand, in a very cold place, for a few .
hours before it is served.

“How, the dessert. My plum pudding has been made for days. I shall reheat
it, just in time to serve. Mince pie, also, could be baked a da^r or two early.
Or a mousse of cream and shredded pineapple, or other flavoring, might be packed
down in ice and salt, the day before* and turned out in a frozen mold at dinner
time. If the weather is very cold, the mousse could be set outdoors, and the
weather will do the rest. Of course, the fruit cake, to serve with the mousse,
was baked some time ago.

“Coffee, candy, a.nd nuts, conclude my menu, and I hope to present a ‘serene
and untroubled countenance 1 — even while my husband carves the turkey. Speak-
ing of husbands,” said my Neighbor, suddenly, “I’d better go home and see whether
mine. has bought the holly and tinsel he promised to get.”

“Without more ado, my Neighbor picked up her sewing, and went home, I was
glad she came, because she really has excellent practical ideas about meal plan-*
ning, and cooking.

If you’re ready to write them now, I’ll give you two Christmas dinner menus
— neither one of them “different” — but who wants to be “different”, at
Christmas time?

Menu Number One includes: Turkey with Chestnut Stuffing, Brussels Sprouts,
Mashed Potatoes, Cranberry Jelly, Celery Hearts, C-rapefru.it Salad, Plum Pudding
with Orange Plavored Hard Sauce, Coffee, and Nuts.

The recipes for Cranberry Jelly, and Plum Pudding, are in the Radio Cook-
book. A liquid sauce, a foamy sauce, or a hard sauce is suitable for plum
pudding. I’m going to use a hard sauce, made of 4 ingredients:

l/4 cup of butter l/2 teaspoon vanilla, -and

3/4 cup powdered sugar l/8 teaspoon grated nutmeg

Perhaps I’d better repeat that, i?or the Hard Sauce, use: (Repeat in-
gredients)

Cream together the butter and sugar-. Add* the vanilla and nutmeg. The
secret of creamy hard sauce lies in long beating. Chill the sauce, before you
serve it. To vary the flavor, grate in the rind of an orange. That makes a
delicious sauce, If you don’t care for a sauce on ycur plum pudding, serve
a spoonful of vanilla ice cream, or mousse, on the plate wijbh the hot pudding.

My second Christmas dinner menu is as follows; Roast Goose, Browned Onions,
Scalloped S?/eet Potatoes and Apples, Currant Jelly, Celery Hearts, Caramel
Ice Cream, Fruit Cake, Coffee, and Nuts.

The recipe for Sweet Potatoes, with Apples is in the Radio Cookbook, but I
shall broadcast it, for those who do not yet have their cookbooks. Pour in-
gredients, for Sweet Potatoes with Apples:

3 medium-sized sweet potatoes l/2 cup sugar, and

4 medium-sized apples. 3 tablespoons butter,

Wash the sweet potatoes, and cook them in their skins, in boiling water.
Cool and skin. Cut the potatoes and apples into slices. Place in alternate
layers, in a buttered baking dish. Sprinkle sugar over each layer. Add a-
little water, and bake until apples and sweet potatoes are soft, and brown on
top.

That’s all, till Friday.

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Publication date 1927

Topics Christmas, Menus Planning, Formulas, recipes, etc, Cooking

Publisher [Washington, D.C.] : United States Department of Agriculture, Office of Information, Radio Service

Collection usda-housekeeperschat; usdanationalagriculturallibrary; fedlink; americana

Digitizing sponsor U.S. Department of Agriculture, National Agricultural Library

Contributor U.S. Department of Agriculture, National Agricultural Library

Language English

Volume 1927

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Historical Cooking Books – 76 in a series – The Book Of Household Management (1861)

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PEEFACE.

I MUST frankly own, that if I had known, beforelhand, that) this book wonld have cost me the labour which it has, I should never have been courageous enough to commence it. What moved me, in the first instance, to attempt a work like this, was the discomfort and suffering which I had seen brought upon men and women by household mismanagement. I have always thought that there is no m.ore fruitful source of family discontent tha,n ?u housewife’s badly-cooked dinners and untidy ways. Men are now so well served out of doors, — at their clubs, v»^ ell- ordered taverns, and dining-houses, that in order to compete with the attractions of these places, a mistress must be thoroughly acquainted with the theory and practice of cookery, as Vv^ell as l^e perfectly conversant with all the other arts of making and keeping a comfortable home.

In this book I have attempted to give, under the chapters devoted to cookery, an intelligible arrangement to every recipe, a list of the ingredients, a plain statement of the mode of preparing each dish, and a careful estimate of its cost, the mtinher of Ijeojple for vv^hom it is sufficient, and the time when it is seasonable. For the matter of the recipes, I am indebted, in some measure, to many correspondents of the ” Englislwoman’s Domestic Maga- zine,” who have obligingly placed at my disposal their formulge for many original preparations. A large lorivate circle has also rendered me considerable service. A diligent study of the works of the best modern wiiters on cookery was also necessary to the faithful fulfilment of my task. Friends in England, Scotland, Ireland, France, and Germany, have eJso very materially aided me. I have paid great attention to those recipes which come under the head of ” Cold Meat Cookery.” But in the depart- ment belonging to the Cook I have striven, too, to make my work something more than a Cookery Book, and have, therefore, on the

best authority tliat I could obtain, given an account of the natural history of the animals and vegetables which we use as food. I have followed the animal from his birth to his appearance on the table ; have described the manner of feeding him, and of slaying him, the position of his various joints, and, after giving the recipes, have described the modes of carving Meat, Poultry, and Game. Skilful artists have designed the nrmierous drawings which appear in this volume, and which illustrate, better than any description, many important and interesting items. The coloured plates are a novelty not without value.

Besides the great portion of the book which has especial reference to the cook’s department, there are chapters devoted to those of the other servants of the household, who have all, I trust, their duties clearly assigned to them.

Towards the end of the work will be found valuable chapters on the Management of Children ” — ” The Doctor,” the latter principally referring to accidents and emergencies, some of which are certain to occur in the experience of every one of us ; and the last chapter contains ” Legal Memoranda,” which will be service- able in cases of doubt as to the proper course to be adopted in the relations between Landlord and Tenant, Tax-gatherer and Tax-payer, and Tradesman and Customer.

These chapters have been contributed by gentlemen fully en- titled to confidence ; those on medical subjects by an experienced surgeon, and the legal matter by a solicitor.

I wish hero to acknowledge the kind letters and congratulations I have received during the progress of this work, and have only further to add, that I trust the result of the four years’ incessant labour I have expended will not be altogether unacceptable to some of my countrymen and countrywomen.

ISABELLA BEETOK

 

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Publication date 1861

Topics Cooking, Housekeeping

Publisher London : S.O. Beeton

Collection wellcomelibrary; ukmhl; medicalheritagelibrary; europeanlibraries

Digitizing sponsor Wellcome Library

Contributor Wellcome Library

Language English

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Historical Cooking Books – 75 in a series – The school cookery book (1879) by C. E. Guthrie Wright

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PREFACE.

This “School Cookery Book” has been written chiefly for the use of cookery classes in elementary schools. The theory of food is therefore explained in simple language, the recipes are given in small quantities, and the directions are very minute. It is hoped, however, that the book may prove useful also to others who desire to study the theory and practice of good economical cookery. The text is complete without the footnotes, which are inserted for the benefit of teachers and older people. The theoretical part has been submitted to, and approved by, an eminent chemist and two physicians.

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Publication date 1879

Topics Cooking

Publisher London : Macmillan and Co.

Collection leedsuniversitylibrary; ukmhl; medicalheritagelibrary; europeanlibraries

Digitizing sponsor Jisc and Wellcome Library

Contributor University of Leeds Library

Language English

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Historical Cooking Books – 74 in a series – Modern domestic cookery, and useful receipt book : containing approved directions for purchasing, preserving and cooking meat, fish, poultry, game, &c. The art of trussing and carving: preparing soups, gravies, sauces, and made dishes, potting, pickling, &c. The branches of pastry and confectionary; a complete family physician; instructions to servants for the best methods of performing their various duties. The art of making British wines, brewing, baking, &c.

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PREFACE.

Exclusive of the necessity of such knowledge, it is surprising, how much such a woman, possessed of it, may save in the yearly expenditure of her family, which, in the present difficult times, is an object of material importance to all persons of moderate incomes, for whom this book is peculiarly adapted, combining economy and gentility in its receipts and directions.

That this volume may be answerable to the aim of the author, by removing many of the difficulties generally experienced, is her sincere wish.

E. H.

Publication date 1826

TopicsCooking, English

Publisher London : printed for Dean & Munday

Collection leedsuniversitylibrary; ukmhl; medicalheritagelibrary; europeanlibraries

Digitizing sponsor Jisc and Wellcome Library

Contributor University of Leeds Library

Language English

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Historical Cooking Books – 73 in a series – Westminster cook-book. Every recipe tried and proved (1876)

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Publication date 1876

Topics Cookery, American, cbk

Publisher Philadelphia, Hollowbush and Carey

Collection library_of_congress; americana

Digitizing sponsor Sloan Foundation

Contributor The Library of Congress

Language English

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Historical Cooking Books – 72 in a series – The people’s home recipe book (1920) by Alice Gitchell Kirk

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AUTHOR’S PREFACE.

Though the world is full of cook books of every description, yet it has been my experience that there are few of them that are more than a collection of recipes. There are few really good teachers of the science of cooking. For the past thirty years the author has been engaged in teaching of some kind, ranging from kindergarten work to assistant at Chicago University and from private teacher of cooking to Public Lecturer on Domestic Science. This training has not only given me a knowledge of the subjects in hand but has perhaps rendered me capable of imparting this knowledge to others in a way to be easily, understood by all.

Having managed a home of my own for twelve years and having lived in both the country and the city have probably given me a knowledge of the practical needs of the average home. Further than this, I am called upon reg- ularly each week by ‘phone to direct the culinary affairs of many Cleveland homes, thus giving me the practical experience which is lacking in so many teachers X)f Domestic Science. Furthermore, during the past five years I have delivered (and am still engaged in the lecture work) a series of over six hun- dred public lectures on cooking, a larger number than ever before delivered on this subject by any woman in one place. These things have brought me in direct contact with thousands of people of all classes, given me a knowledge of their needs and at the same time fitted me for imparting this knowledge to others in a practical way.

Having been principal of private schools and being at the present time a member of ” The Domestic Science and Art Association ” of Cleveland, and ” The American Home Economics Association ” of Chicago, and also State Secretary of ” The Associated Clubs of Domestic Science ” has brought me in contact with many of our ablest instructors in Domestic Science and aflforded me an excellent opportunity to get the best and most modern ideas relative to the science of cooking. These ideas I have endeavored to incorporate in this work, leaving out the technical things and making them practical for the home.

I believe in having system in the home and a business-like management of household affairs as is attested by the fact that I am author of ” Mrs. Kirk’s Card Index Cooking Recipes ” and also of ” Handy Expense Cards for House- keepers ” and ** Correct Combinations of Foods for Daily Use.”

I have given over two hundred of my choice recipes in this work and for these I have adopted the form used in my ” Card Index Recipes.” It will be noticed at a glance and without reading the recipe, one can tell just what materials are required and the quantities of each. One can also tell the utensils that are necessary and thus have everything in readiness before beginning the work. Then are given full and complete directions for ‘putting together and cooking the ingredients. These directions I have endeavored to make so simple and complete that the girls and the young housewives with no previous

experience can use these recipes and be certain of good results. Tr ougn the cook with many years of experience may become so skillful that she can “guess” at quantities and generally get good results, yet it is necessary for the inexperienced to observe absolute accuracy in following every instruction. In fact, the time has gone by for ” guessing ” at quantities. Use accuracy and you will never have failures for the same cause always gives the same results.

Preceding each chapter will be found the general principles underlying the science of cooking and I believe it will pay every woman to carefully study and follow these rules, for cooking is now as much of a science as is any other branch of knowledge, I believe that cooking and the management of house- hold affairs should be a pleasure rather than a drudgery. I believe that a knowledge of proper foods and the proper way of preparing them is one of the most important sciences, for our health and temperament, arid conse- quently our happiness and sue’cess in life, largely depend upon what we eat.

Though the two hundred recipes make dainty and attractive dishes, yet I have had due regard to economy and the ” Favorite Home Recipes for Every Day Use ” have been gathered from mothers living in all parts of the world. They are the dishes ” like mother used to make,” and I believe they will be found the most simple and practical collection of recipes for every day us’b that has ever been published.

It has been my object in this work, not only to give some of the gf^neral principles underlying the art of cooking, but also to give simple and practical recipes that can be used in every home in the country.

THE AUTHOR.

 

Publication date 1920

Topics Cookery, American, cbk

Publisher Cleveland, O., The R.C. Barnum Co

Collection cornell; americana

Digitizing sponsor MSN

Contributor Cornell University Library

Contributor usage rights See terms

Language English

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Historical Cooking Books – 71 in a series – Mrs. Welch’s cook book (1884) by Mary (Beaumont) Welch

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PREFACE. In this volume are included, besides many others, the receipts used in the Department of Domestic Economy of the Iowa State College of Agriculture and Mechanic Arts.

These, and all others, have been gathered with great care from many sources. Having had excep- tional advantages for the study of cookery, and access to the most complete library on food and kindred subjects in the west, I feel sure, in presenting this book to the public, I am offering a work of practical value. Like all similar books, it is, in great measure, a compilation. I do not claim to be original, I have simply gleaned the best from the highest authorities.

Each receipt has been either personally tested, or is vouched for by competent housewives among my friends. Wherever possible I have given credit for such receipts as I have copied. Many, however, have been gathered from papers, or sent to me by friends through a term of years, and their origin is lost. While studying in Germany and England, I collected much that was valuable, all of which I have proved by actual trial to be good. I am under obligations also, to that excellent English paper “The Queen,” for a number of capital receipts. Many of these I have altered to suit our markets and taste, making the original instructions simply a basis for final results. I desire to call especial attention to the chapters that close this book by Prof. Macomber, Prof. Pope, and Dr. Fairchild. These are all valuable and come from gentlemen, each of whom is recognized author ity on the topic of which he treats.

Mary B. Welch, Ames, Iowa..

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Historical Cooking Books – 70 in a series – Breakfast dishes for every morning of three months (1893) by Mary L. Allen

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PREFACE.

This little work has been undertaken with a view to supplying a want long acknowledged by housekeepers both of small and large establishments.

Almost every one complains of the monotony of breakfast dishes, which consist for the most part of boiled eggs, bacon, dried fish, or sausages.

It has been, therefore, the writer’s aim not so much to provide new receipts, as to collect and arrange those that appear suitable for the purpose in hand from manuscripts lent her by friends chiefly, and from other sources ; but any ordinary cookery-book will be found to contain a good many of them. The compiler does not aspire to offer the public anything startlingly fresh, but she believes that her arrange- ment of breakfasts will greatly facilitate a house- keeper’s efforts to vary the usual monotonous routine.

It may appear at first sight that some of the dishes recommended are of too costly a character to be obtainable except by the very rich ; but a farther examination will serve to show that such a variety of receipts are given for each breakfast, that if some are not suitable there are others which are emi- nently so.

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Historical Cooking Books – 69 in a series – The principles and practice of vegetarian cookery: founded on chemical analysis, and embracing the most approved methods of the art (1860)

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INTRODUCTION.

In pursuance of the command, Be fruitful, and multiply, and replenish the earth, and subdue it, mankind are rapidly extending their dominion over the whole habitable portion of the globe ; they are denizens of every climate, and both land and ocean supply them with a dwelling place. Their food must, consequently, he of a very varied character, and much of it would he unpalatable and indigestible without some artificial preparation. Hence has arisen the art of cookery, which has been carried to such excess by complicated processes, high seasoning, and heterogeneous compounds, as often to render the food injurious rather than wholesome. Instead of adhering to the simple diet of nature as closely as climate, the engagements of civic and social life, and other circumstances would permit, man seems to have been contriving how he could depart the furthest from it. We should, however, rather regard his present habits as the gradual and cumulative result of circumstances, before science and rational inquiry had any influence in directing them.

 

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Publication date 1860

Topics Vegetarianism, Vegetarian cooking

Publisher London : Simpkin, Marshall, and Co.

Collection leedsuniversitylibrary; ukmhl; medicalheritagelibrary; europeanlibraries

Digitizing sponsor Jisc and Wellcome Library

Contributor University of Leeds Library

Language English

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