Quincy Daily Herald, Quincy, Illinois June 12 1920, page 9
In the kitchen of her own home Sister Mary cooks daily for a family of four adults. She brought to her kitchen an understanding of the chemistry of cooking, gained from study of domestic science in a state university. Consequently the advice she offers is a happy combination of theory and practice. Every recipe she gives is her own, first tried out and server at her family table. (Copyright, 1920. N. E. A.)
If one is not the proud possessor of a cedar chest wherein to store woolens, a bit of ingenuity will make an ordinary shirt-waist box answer the purpose.
Use oil of cedar in a hand spray pump and spray the interior of the box thoroughly. Let the oil dry in and spray again. The wood will absorb quite a lot of oil.
For the sake of being on the safe side, wipe the sides and bottom of the box with a soft cloth before putting any clothing away in the box.
After cleaning a clothes press, a spraying of the walls and floor will fill the closet with the aroma of cedar and discourage moths from attacking the contents.
Menu for Tomorrow
- Breakfast – Orange juice, scrambled eggs, corn meal muffins, coffee.
- Luncheon – Cold meat with vegetable salad, baking powder biscuits, honey, tea.
- Dinner – Lamb chops, scalloped potatoes, asparagus with Hollandaise sauce rhubarb tapioca, drop nut cookies, coffee.
My Own Recipes
While fresh asparagus is in the market, use it plentifully. It can be served for breakfast with poached eggs, or put into scrambled eggs, or added to milk toast. The idea of using a vegetable for breakfast once in a while is a very good one. Asparagus is specially usable as it has not a strong flavor.
Cold Meat With Vegetable Salad
- Cold sliced meat
- Hearts of lettuce
- Mayonnaise or vinaigrette sauce
- String beans (left over)
- Radishes
- Cooked beets
Put slices of cold meat in the center of a large platter. Arrange hearts of lettuce around meat and in each heart put six or eight string beans, three or four slices of radish and one tablespoonful of cooked beet chopped quite fine. Put a tablespoon of mayonnaise on each salad or pour over the following sauce.
Vinaigrette Sauce
- 4 tablespoons oil
- 2 tablespoons vinegar
- 1/2 teaspoon salt
- 1/4 teaspoon paprika
- 1 tablespoon capers finely chopped
- 1 teaspoon onion juice
- 1 tablespoon parsley chopped very fine
Mix in the order given making an emulsion of the oil and vinegar.
Rhubarb Tapioca
- 1 cup tapioca
- 2 cups water
- 3 cups rhubarb cut in inch pieces
- 1/4 teaspoon salt
- 1 3/4 cup sugar
- 1/2 teaspoon (baking) soda
Cook tapioca in water with salt till clear. Pour boiling water over rhubarb to more than cover and add the soda. Let boil up once and drain. Add to the boiling tapioca with sugar. Turn into mold to become solid. Chill thoroughly. Serve with sweetened cream.
Recipes of Yesteryear 