Archive for the ‘Food’ Category

19
Apr

Household Recipes

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The Webster County Gazette: April 19, 1878

Household Recipes

For Scotch cake, take one pound brown sugar, one pound flour, half pound butter, two eggs, one teaspoonful cinnamon; roll very thing, and bake.

“Apaquinimies” are made as follows: Yolks of two eggs, one pint flour, one-half pint milk, two teaspoonfuls butter, a little salt; roll very thin, like wafers, and bake.

Sauces should possess decided character and whether sharp or sweet, savory or plain, they should carry out their (indecipherable word) in a distinct manner, although, of course, not so much flavored as to make them too piquant on the one hand, or too mawkish on the other.

brown sauces, generally speaking, should scarcely be so thick as white sauces; and it is well to bear in mind that all those which are intended to mask the various dishes of poultry or meat should be of a sufficient consistency to slightly adhere to to (sic) the fowls or joints over which they are poured. for browning and thickening sauces, etc., browned flour nay (sic) be properly employed.

To use up cold meat: I. Prepare your meat as for has; fill a deep dish with maccaroni (sic); on top of that place the hash; cover it with tomatoes, over which sprinkle with bread crumbs, with a little butter; bake until nicely browned. II. Prepare meat as for hash; make it in rolls (like a sausage) by binding it with raw egg; tie each roll carefully in cabbage leaf, and boil one-half to three-quarters of an hour in weak stock.

Eggs form an important article of food among all known races. The English, the great egg eaters, receive annually from Ireland one hundred and thirty millions of eggs, and from France over one hundred and thirty millions. The great object is to get fresh ones, and many modes are resorted to, to ascertain this important point. some dealers place them in water, when, if fresh, they will lie on their sides; if bad, they will stand on one end.

Gravies and sauces should be sent to table very hot, and there is all the more necessity for the cook to see to this point, as, from their being usually serve din small quantities, they are more liable to cool quickly than if they were in a larger body. Those sauces of which cream or eggs form a component part, should be well stirred as soon as these ingredients are added to them, and must never be allowed to boil, as in that case they would instantly curdle.

If coffee, after roasting, were made as fine as flour by pounding in a mortar, it could be extracted so much better as to require no more than two-fifths as much as if it were only coarsely ground. An equally strong extract can be made by allowing water to stand on the grounds, as by giving it a boil or by filtering through it. The latter method is the true one for retaining all of the aroma. When coffee beans are roasted, an empyreumatic oil is produced, which being very volatile, is expelled if the coffee extract be boiled. It is better to make the grounds as fine as flour, and to extract by filtration, and never to boil.

(Editor’s note: I have no idea what “apaquinimies” were. Google was useless in this case. Empyreumatic oil is “oils obtained by distilling various organic substances at high temperatures.” I also thought it was interesting to describe sauces as being potentially “mawkish.”)

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19
Mar

Fresh Vegetables on Local Market

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The Fort Dodge Messenger: March 19, 1904

Fresh Vegetables on Local Market

New Products from Farm and Garden Tell of Advent of Spring.

Strawberries Now in Season

While There are Many Vegetables and Fruits to be Purchased.

There are quite a number of fruits and vegetables of spring in the market this week to tempt the pocketbook for the Sunday dinner.

Strawberries are quite plentiful this week and are of a good quality, selling at 30 cents per quart. The egg plant has also made it appearance a close follower of grape-fruit, cauliflower, tomatoes, aetc. (sic)

Some fresh ground horseradish, just out of the frozen ground is also on hand, a welcome and strong reminder that spring is here.

Eggs and butter are still about the same price, the former bringing fifteen cents per dozen and the latter twenty cents per pound.

Fruits are about the same as last week. Oranges, bananas and apples are on the market and some fine specimens of all three varieties are exhibited at the stores about town.

The new potato is daily expected from the south, along with new cabbages and other vegetables which are the usual arrivals this time of year.

In meats, there are all kinds of fresh fish and plenty of the fine fowls of all kinds on the market. Some particularly fine ducks appear at the various meat markets of the city this week.

The oyster is getting in his last work of the season, selling for forty cents per quart.

After the plain fare of the winter season, the fresh crisp things of spring are going like hot cakes before the onslaught of the afternoon marketers, but the supply is good, and Fort Dodge will have an opportunity to die (sic) high SSunday (sic).

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2
Mar

Market Gossip

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The Fort Dodge Messenger: March 2, 1907

Market Gossip

Good news for the housewife. Eggs have declined in price. They are now retailing around twenty-two cents per dozen as against twenty-seven and twenty-eight cents at this time last week. The hens have again gone to work and the strike has been ended. The breaking of the Chicago market price also has had an effect upon the local market. More eggs are being brought in now so that the farmers will feel the decline as much as if the output of eggs remained the same as under the old price. Farmers are getting twenty cents per dozen now as against twenty-five cents last week. One grocer said that the price would probably decline to fifteen cents per dozen if warm weather continues.

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“The pure food law has not made a particle of difference with me,” remarked a Central Avenue grocer this morning between spells of work. “Before the beginning of the year I don’t think I had over twenty dollars worth of impure good in the store. But the fellow that it has hit hard is the Chicago mail order houses. I see that Sears Roebuck has gone out of the grocery business and that the other mail order concerns are thinking of doing the same. You see they cannot sell pure food at the prices they advertise. There is no question about that. I should think they would have to close down in their drug departments, too, from the same cause.

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A dealer in butter was kicking about the way some women of this city complain about the keeping qualities of the butter sent them and laid the blame upon the housewife’s shoulders. Said he: “Just a few minutes ago, a woman telephoned to me and asked that some more butter be sent up to the house in exchange for some I sent her three or four days ago. She said that the first butter was already very rancid. I asked her where she kept it and she told me in the cellar. Further questioning brought out the fact that the cellar is very warm because of a furnace heating plant. Instead of keeping her butter out of doors where it would keep sweet and nice for weeks, that woman keeps it in a warm cellar where any butter no matter how fresh, would not keep for more than three or four days. Tell ’em to keep their butter where it is cool and then it will keep fresh.”

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