1913 Autumn Luncheon Menu: Salt Codfish Balls, Onion Cold Slaw, Boston Brown Bread, Penuche, Russian Tea

Woman's World Cookbook (1922) 

1913 Autumn Luncheon Menu

Priscilla Cook Book For Everyday Housekeepers (1913)

Salt Codfish Balls

Onion Cold Slaw

Boston Brown Bread

Penuche

Russian Tea

SALT CODFISH BALLS

The American Home Cook Book (1913)
Grace E. Denison (editor)

6 pared and quartered potatoes

1 cupful picked codfish

Seasoning

1 egg, beaten

Fat to fry

Cover six pared or quartered potatoes with boiling water. Put a cupful of picked codfish above the potatoes and cook until tender, drain, mash and season to taste. Add a beaten egg and beat the mixture until light; shape into smooth, light balls, fry in beef fat, smoking hot; drain carefully and serve at once. 

Onion Cole Slaw

1 small heavy white cabbage

Watercress

2 onions, thinly sliced

French dressing

Onion juice

Red and green pepper to garnish

Select a small heavy white cabbage, take off outside leaves, and cut cabbage in quarters. Slice one-half as thinly as possible, using a sharp knife. Soak in cold or iced water until very crisp, drain, and dry between towels. Arrange on a bed of watercress and cover with two onions thinly sliced and separated into rings. Pour over a French dressing to which a few drops onion juice has been added. Garnish with rings of red and green pepper. 

Boston Brown Bread

1 cup rye meal

1 cup granulated corn-meal

1 cup graham flour

¾ tbs soda

1 tsp salt

¾ cup molasses

2 cups sour milk

Mix and sift one cup rye meal, one cup granulated corn-meal, one cup graham flour, three-fourths tablespoon soda, and one teaspoon salt; then add three-fourths cup molasses and two cups sour milk, stir until well mixed, turn into a well-buttered mold, and steam three and one-half hours. The cover should be buttered before being placed on mold, and then tied down with string; otherwise the bread in rising might force off cover. Mold should never be filled more than two-thirds full. A melon-mold or one-pound baking-powder boxes make the most attractive-shaped loaves, but a five-pound lard-pail answers the purpose. For steaming, place mold on a trivet in kettle containing boiling water, allowing water to come half-way up around mold, cover closely, and steam, adding, as needed, more boiling water. One and three-fourths cups sweet milk or water may be used in place of the sour milk.

Penuche

1 lb soft maple sugar

¼ cup boiling water

¾ cup thin cream

2/3 cup English walnuts or pecan meats

Break one pound soft maple sugar into pieces. Put in a granite-ware saucepan and add one-fourth cup boiling water and three-fourths cup thin cream. Bring to the boiling point and let boil until a soft ball can be formed when mixture is tried in cold water. Remove from fire, beat until creamy, add two-thirds cup English walnuts or pecan meats, cut in pieces, and pour into a buttered tin. Cool slightly and mark in squares. 

Russian Tea.

Make tea in the usual way. Put two cubes of sugar and one slice of lemon into cups. Pour on the tea and serve. Never let the tea leaves remain in the tea. If desired cold, make the tea stronger, pour it from the grounds as soon as steeped into glasses half full of cracked ice.