Monthly Archives: August 2015Image Image
From the introduction to the 1915 Ladies’ Aid Cookbook
“To be a good cook means the knowledge of all fruits, herbs, balms and spices. It means carefulness, inventiveness, watchfulness, willingness and readiness of appliance. It means the economy of your grandmother, and the science of modern chemists; it means much tasting and no wasting, it means English thoroughness, French art, Arabian hospitality. It means, in fine, that you are to be perfectly and always ladies, and you are to see that everybody has something nice to eat.” — Ruskin.
My uncle passed away late last month. He was my father’s older brother by about three years. When my dad died this past winter, Ed was going to set things up so that I would have all the necessary legal power to act as his heir and access his accounts to pay off his debts and so on. Unfortunately, he fell ill himself and didn’t get a chance to get things done before he was no longer mentally fit to do so.
I’m down in Dallas with my mom now, with a folder full of papers and the phone numbers of two of his surviving friends. So far, we’ve been able to make arrangements with the funeral home for Ed’s cremation and with his landlord to get his stuff out of his apartment.
Mix 1 3/4 C cold cooked fowl cut fine, season with 1/2 t salt, 1/4 t celery salt, few grains of cayenne, slight grating of nutmeg, 1 t lemon juice, few drops of onion juice, 1 t finely chopped parsley, 1 C thick white sauce. Cool, shape, crumb and fry in deep fat. – Mrs. F. H. Frazelle, Toledo.
Summer Squash Fried – Cut the squash into slices a quarter of an inch thick dip in beaten egg to which has been added 1 tb water; then roll in cracker crumbs and fry upon a griddle in plenty of lard. Cook slowly until brown and tender. Turn to brown both sides. Season the crumbs with plenty of salt and pepper. – Mrs H. W. Casterlin