Modern Priscilla Cook Book (Special Subscription Edition) Advantages of Accuracy Money Saving. — “Bad Luck” caused more waste in the old-fashioned kitchen than any other one cause. Certainty in place of guessing eliminates failures. Time Saving. — If we know just how long a dish should be cooked, and at just what temperature the oven should be held, the time we used to spend hovering near the stove to “see how it is coming along” is saved for something more profitable. Mental Relief. — A feeling of confidence takes considerable strain from a busy woman’s mind (page 3).
My 2016 Reading Challenge has a new category “Read a Cookbook.” I love reading cookbooks. It’s fun to see what recipes have lasted over the years – how they may change or stay the same. We all get in a rut cooking the same things over and over. By reading a good cookbook you can view something new and different. The Modern Priscilla Cook Book (1924) was my great-grandmother’s. My mother gave me this cookbook for Christmas 2015. She wrote on the inside cover:
Linda, I thought you would like to have this. It was my grandmother’s and your great-grandmother’s. She gave it to me when I was married in 1948.
This is a treasured gift. I have enjoyed reading it, laughing at some of the crazy mixtures, and wondered about the hours women spent in the kitchen preparing meals for their families. It is amazing what past generations had to do just to provide for family.
So, let’s get cooking: We will begin with breakfast.
Corn Meal Mush
1 cup corn meal 1 cup cold water
1 teaspoon salt 3 cups boiling water
Mix together corn meal, salt, and cold water, add boiling water and stir until smooth and boiling. Cook in a double boiler three hours or more. Serve with whole milk, or butter and syrup, for breakfast, luncheon or supper. Servings 6 (page 100).
Next in line is lunch:
Cream of Lettuce Soup
1 quart chopped lettuce 2 tablespoons flour
2 1/2 cups stock (or water) 2 1/2 cups hot milk
2 tablespoons onion 1 3/4 teaspoons salt
2 tablespoons fat 1/8 teaspoon pepper
Use the coarse outside leaves of a head of lettuce for soup, reserved the heart leaves for salads. A few left-over leaves of cress, endive or other leaves may be utilized. Chop very fine. Add stock (or water) and minced onion, and cook twenty minutes. Cream together butter, or other fat, and flour. Stir into hot milk and cook thirty minutes in double boiler. Add lettuce mixture and seasonings, bring to boil and serve at once. Servings 6 (page 314).
Raisin Potato Bread
1 yeast cake
1 tablespoon shortening
1/2 cup milk
1 1/2 cups mashed potato (sweet)
1/2 cup warm water
1 cup graham flour
1 teaspoon salt
2 cups scalded milk, cooled
1 1/2 cups raisins
Dissolve yeast in milk and water. Add salt and flour to make a stiff batter. Let rise overnight. In the morning add shortening, potato, graham flour, milk, and flour to make a stiff dough. Let rise until light, add raisins and knead. Then let rise again. Make into loaves and let rise until double in bulk before baking. Time in oven, 1 hour. Temperature 350º (page 29).
Now for the last meal of the day: Dinner
6 pigeons 8 slices carrots
Drippings 2 sprigs parsley
Boiling water 2 stalks celery
4 tablespoons butter 1 1/2 teaspoon peppercorns
1 onion 3 tablespoons flour
Dress, clean, and truss (to tie or bundle together) pigeons and saute in drippings until entire surface is seared, turning frequently. Put in a kettle, nearly cover with boiling water, and add peppercorns, onion struck with cloves, carrot, parsley, and celery, and let simmer five hours, or cook in a fireless cooker until tender. Remove pigeons, strain liquor (the recipe says “liquor” not “liquid”), and thicken with butter melted and blended with flour. Reheat pigeons in sauce. Line a baking dish with pastry, arrange reheated pigeons in dish and cover with pastry. (Did anyone catch pulling off the meat from the bones before covering with pastry? Neither did I.) Bake in a hot oven. Time in oven, 30 minutes. Temperature 400°. Servings 6 (page 272).
Serve with Mashed Potatoes and:
String Beans, Lyonnaise
3 slices bacon
1/2 cup onion, sliced
3 cups canned string beans
Salt and Pepper
Cut bacon in small pieces, cook until crisp, and remove from the fat. Cook onion in the fat until slightly browned. Add beans, heat, and season to taste with salt and pepper. Turn into a hot vegetable dish and garnish with bacon. Serving 6 (page 328).
When I added the Pigeon Pie, I was being funny. Who would eat Pigeon Pie? However, if someone makes some Pigeon Pie for me, I would eat it. I wonder if I could use this recipe and substutite chicken?
Have a great rest of the week, and don’t forget “Today Do Something That Will Challenge You!”