Show THE COOKS NOOK do dont it laugh too lard hard over oer o ver the suggestion that the current fad for empress eugenie eti Eu senie enic fashions will extend to our dally daily menus it did o orce oice before during the eminent ladys reign when she first brought out tipsy hats and the flirtatious bustle glance at the took cook books the novels and the files of godels Go deys ladys book of that period and aee what may happen but dont get alarmed ven even it if we are to feature 1867 dishes on our 1931 tables the outlook so BO dark they ate very well weli in those days and many of our best dishes are modernized versions of their somewhat quaint reci recipes pea french dishes of course became quite the rage during this period but the main change was in the name A thrilling thrill fir recipe which is nothing more than potatoes baked hr their jackets appears in a receipts a column as Po mines de terre en Cli chernise Che inise emle the chemise being merely a damask napkin lightly folded around the fried eggs were frit and cornstarch p pudding d became french blane blanc mange but most of the charges cha ages were wise ones recipes of Eu senies zenies time puddings were vere very popular cake was practically a staple gingerbread ger bread cookies and wine recipes appeared frequently in the magazines of the day wedged in between directions for far illow how to cure wasp sting alid aid making annotto dye tor for young ladies flair most of the mecid recipes e s 41 tire re remarkably mar kably good it if a little vague note the gingerbread necip a and somewhat difficult as to ingredients loaf sugar was shaved before using is ingless was cm employed aloyed where we use gelatin flavorings were mainly fruit pe elings or rose water fruit peels and citron figured in most of the best recipes and the lemon peel allu and citron we buy today already sliced and candied had to be cut pounded sugared and dried treacle wasa was a prized ingredient a thick dark syrup which would seem most interior inferior to modern users of wholesome corn syrup cocoanut Coco anut was just as today considered the best of all cake toppings p i n ga under the heading homely conceits this receipt for a nice gingerbread appears 2 pounds flour one pound of moist sugar one and a halt half pounds or of treacle ten ounces ginger half a pound of butter a little lemon peel and a little brandy make it overnight drop it on tins contrast this with this definite tested 1931 recipe of the same origin 1931 tested gingerbread 2 eggs cup cooking oil va 12 cup molasses ah cup dark corn syrup 12 cup water 2 cups flour I 1 tap soda I 1 tsp asp salt 2 taps ginger beat c agg until light then beat in oil add syrup molasses and water sift together flour soda salt and ginger mid and veat beat into liquids use the dover beater to mix cake bake in an oiled shallow pan at for 35 5 minutes A colonists Coloni ste pudding from a french recipe said to be favored by eugenie eugenia and approved approve dby by s seminary of household science for young women was thought to be most delicate colonists Coloni ste pudding take a pint each or of fine bread crumbs and minced apples and put them in alternate layers into a butt buttemer emed pie dish with chopped almonds chopped dates and sugar between each layer when you have placed in all ingredients pour in ounces fresh butter previously melted dust over with more bread crumbs and bake an hour dates are hard to procure but aie often seen in shops at the yuletide season now we do not have to wait to see dates I 1 a shops at the yuletide season but may hae them jil in tidy packages the year round 1932 date crumb Pud pudding dinEr 1 z cup dry bread coumba 3 vz 12 pasteurized dates 11 14 1 4 1 cup birgar ia cup hut meats 14 1 4 tsp asp salt halt I 1 tsp asp baking powder 1 tb p melted butter ah 4 tap vanilla 14 1 4 cup milk mix the bread or c cracker crumbs dates sliced sugar chopped nuts salt and baking powder together add melted butter vanilla and milk pour into buttered bak t g dish place in a pan of hot water and bake 30 ml ini autes la in a moderate oren or of F serve with whip whipped P ed cream |