Miss Myrtle Robinson, a demonstrator in the new cooking school
kindly furnishes us many recipes in the following pages, which, according
to my opinion, are unsurpassed. I quote here an extract from the Chi-
cago Times-Herald:
"An event of uncommon interest occurred at Evanston this week in
the series of cooking lessons and lectures given by Miss Myrtle E. Robin-
son, of Boston, a graduate of the New Era Cooking School, of Worcester.
Mass. Miss Robinson is tall, quiet and engaging in personality. She
spoke with grace and easy flow of pure English, which, with the thorough
mastery of her subject, gave a charm that was irresistible, while at the
time she created new editions of pies, sandwiches, salads, jellies, and
divers dainties with such deft, precise and faultless motions as completely
to fascinate the eye and ear, holding all listeners as by a charmed spell.
The knowledge given of properties and building power of different
434
KO-NUT VERSUS LARD.
435
articles of common food was of great value to the wives and mothers,
because it was so practical and will be so helpful in selecting a diet that
will fit the body of each member of the family for the work of brain,
nerve and muscle. The directions for making each dish, with minute
details of kind, quality and strength of ingredients, the best way to pre-
pare them, the exact way to measure quantities, the length of time for
cooking and all the small points were carefully given, to the delight of our
hearts, and all the while the creation advanced and finally appeared in its
(one is tempted to say) poetic beauty, for indeed the finished product was
'a thing of beauty,' and 'the proof of the pudding' was not lacking in the
eating. The attendance increased each day and those coming the last
day regretted their absence previous days."
FARINACEOUS
WISHES
y.
THE NUTRITIVE value of cereals when cooked properly makes them
nearly a perfect food.
First in the list, from a nutritive point, comes wheat. Oats possess
more nitrogenous matter than any other grain, and that gives strength to
the system. Oats are also flesh-formers. Corn, rye, rice and barley are
cereals widely adopted as breakfast foods.
There is a large number of these foods sold in packages, with direc-
tions as to the length of time they should be cooked. But in nearly every
case they need longer boiling, and if the time for cooking them were
extended, they would be much more digestible.
GRAPE NUTS.
For nervous people and brain workers no cereal is better for break-
fast than Grape Nuts. It can be obtained of any grocer. Directions for
use are on each package. Mrs. Gregory.
CORN FRITTERS.
Boil a dozen ears of corn, or more than are needed for dinner, and
while warm scrape them with the corn cutter, and put the corn in the
refrigerator until morning. To two coffee-cupfuls of corn add two or
three well-beaten eggs, three tablespoonfuls of cream or new milk and a
small teacupful of flour, with a little salt✪ Corn Fritters. Drop in spoonfuls into hot fat
and fry a light brown. Or else cook them on the griddle iron like any
other cakes. Mrs. Lucy Blanchard.
CORN FRITTERS— No. 2. ✪ Corn Fritters
Page 303 · 3 recipe records on this page
Presented as published in 1917. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Miss Myrtle Robinson, a demonstrator in the new cooking school kindly furnishes us many recipes in the following pages, which, according to my opinion, are unsurpassed. I quote here an extract from the Chicago Times-Herald:
"An event of uncommon interest occurred at Evanston this week in the series of cooking lessons and lectures given by Miss Myrtle E. Robinson, of Boston, a graduate of the New Era Cooking School, of Worcester. Mass. Miss Robinson is tall, quiet and engaging in personality. She spoke with grace and easy flow of pure English, which, with the thorough mastery of her subject, gave a charm that was irresistible, while at the time she created new editions of pies, sandwiches, salads, jellies, and divers dainties with such deft, precise and faultless motions as completely to fascinate the eye and ear, holding all listeners as by a charmed spell. The knowledge given of properties and building power of different
KO-NUT VERSUS LARD.
articles of common food was of great value to the wives and mothers, because it was so practical and will be so helpful in selecting a diet that will fit the body of each member of the family for the work of brain, nerve and muscle. The directions for making each dish, with minute details of kind, quality and strength of ingredients, the best way to prepare them, the exact way to measure quantities, the length of time for cooking and all the small points were carefully given, to the delight of our hearts, and all the while the creation advanced and finally appeared in its (one is tempted to say) poetic beauty, for indeed the finished product was 'a thing of beauty,' and 'the proof of the pudding' was not lacking in the eating. The attendance increased each day and those coming the last day regretted their absence previous days."
FARINACEOUS DISHES
y.
THE NUTRITIVE value of cereals when cooked properly makes them nearly a perfect food.
First in the list, from a nutritive point, comes wheat. Oats possess more nitrogenous matter than any other grain, and that gives strength to the system. Oats are also flesh-formers. Corn, rye, rice and barley are cereals widely adopted as breakfast foods.
There is a large number of these foods sold in packages, with directions as to the length of time they should be cooked. But in nearly every case they need longer boiling, and if the time for cooking them were extended, they would be much more digestible.
GRAPE NUTS.
For nervous people and brain workers no cereal is better for breakfast than Grape Nuts. It can be obtained of any grocer. Directions for use are on each package. Mrs. Gregory.
CORN FRITTERS.
Boil a dozen ears of corn, or more than are needed for dinner, and while warm scrape them with the corn cutter, and put the corn in the refrigerator until morning. To two coffee-cupfuls of corn add two or three well-beaten eggs, three tablespoonfuls of cream or new milk and a small teacupful of flour, with a little salt. Drop in spoonfuls into hot fat and fry a light brown. Or else cook them on the griddle iron like any other cakes. Mrs. Lucy Blanchard.
CORN FRITTERS— No. 2.
Records on this page
Corn FrittersCorn FrittersCorn Fritters No. 2