1913 Supper or Lunch Menu: Turkish Pilaf, Salmon Loaf, Salad, Canned Quinces, Cake

 

Woman's World Cookbook (1922) 

1913 Supper or Lunch Menu

The Fireless Cook Book (1913)
Margaret J. Mitchell

Turkish Pilaf

Salmon Loaf

Lettuce Salad

Canned Quinces

Cake

Tea

Turkish Pilaf

½ cup rice

2 tbs chopped green sweet pepper or onion

1 cup tomatoes

1 tsp sugar

1¼ cups stock or water

1 tbs butter

1 tsp salt

Pick over and wash the rice. Chop the onion or pepper, discarding the seeds, and, if raw tomatoes are used, remove the skins and cut the tomatoes in pieces before measuring them. Put all the ingredients together in a small cooker-pail or pan, and, when boiling, set it in a larger cooker-pail of boiling water. Put it into a cooker for one hour. When ready to serve it, stir it lightly with a fork till all the ingredients are evenly mixed. Pilaf is injured by much overcooking. Serves five or six persons. 

Salmon Loaf

1 can salmon

¼ cup butter (melted)

1 cup soft breadcrumbs

4 eggs

1/8 tsp pepper

1½ tsp salt

2 tbs chopped parsley

1 small bay leaf

If only hard, dry crumbs can be obtained, add one-fourth of a cup of water to the recipe, mixing it with the eggs, and soaking the crumbs one-half hour in the mixture. Rub the fish and butter together, add the other ingredients, and put all into a buttered one-quart bread-mould or water-tight empty coffee or baking-powder can. Set the mould in enough cold water to reach two-thirds of the way up its sides. Let this come to a boil, boil fifteen minutes and put into the cooker for one hour. It will not be injured by remaining in the hay-box two hours. Or set the mould into boiling water, boil one-half hour, and put into the cooker for an hour. Serves eight or ten persons.

Canned Quinces

6 qts. quinces (prepared)

6 qts. water

4½ lbs. sugar

Wash, peel, quarter, and core the quinces before measuring them. Bring them to the boiling point with the water in a cooker-pail. When they are boiling hard put them into a cooker for ten hours or more. If they are not then very soft to the centre of the pieces, bring them again to a boil and cook them for from six to ten or more hours, according to their condition. When perfectly tender add the sugar and bring all again to the boiling point. Set them in a cooker for four hours or more. Bring them to a boil and put them at once into clean, sterilized cans. When overflowing full, seal the cans at once. This recipe makes about eleven quarts.

Apple Sauce Cake

(Made without butter, milk or eggs)

½ cup white veal or beef drippings

1 cup sugar

1 cup sour apple sauce

1½ tsp cinnamon

¼ tsp cloves

1 tsp nutmeg

1 cup raisins

1 tsp soda

2 cups flour

Mix the ingredients in the order given, beat the dough well, put it into a greased pan, and bake it for forty minutes in an insulated oven. This cake seems, when baked, very much like any spice cake.

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