1906 Lunch Menu: Creamed Shrimps on Toast, Brown Bread, Brandied Peaches

 Woman's World Cookbook (1922) 

1906 LUNCH MENU

20th Century Cook Book (1906)

Maude C. Cooke

Creamed Shrimps on Toast

Brown Bread

Brandied Peaches

Cocoa

Creamed Shrimps.

1 can shrimps

1 tbs butter

1 tbs flour

½ pint milk

1 tbs salt

½ tbs pepper

Open and wash 1 can of shrimps. Drain. Put 1 tablespoonful of butter and 1 of flour in a saucepan; when melted, add half pint of milk, stir until boiling; add 1 tablespoonful salt; half of pepper, and the shrimps. Stand over the tea-kettle for 20 minutes and serve. 

Baked Brown Bread.

2 cups Indian meal

2 cups rye flour or Graham

¾ cup molasses

1 tsp soda

½ tsp salt

Sour milk

Two cups of Indian meal, 2 cups rye flour or Graham, three-quarters cup of molasses, 1 teaspoonful soda, one-half teaspoonful salt; sour milk enough to make a batter about like cake. Have moderate oven; bake slowly 4 or 5 hours. Sweet milk or water can be used in making the batter, and 2 teaspoonfuls of baking-powder sifted with the flour, instead of the soda.

Brandied Peaches.

1 quart firm, ripe peaches

Sugar

Water

2 tbs brandy

Select firm, ripe fruit, which should be pared only, not halved. Make a thin syrup of sugar and water, to cover the fruit, and boil until the peaches can be pierced easily with a fork. Take out with a skimmer, and pack in quart glass jars. Make the syrup very rich, and boil it 15 minutes. Add the best brandy in the proportions of 2 tablespoonfuls to a quart can. Pour the syrup, while still hot, over the peaches, filling the cans to the top and seal. The old-time method was to add the same amount of brandy that there was syrup, thus -forming a compound that had a most aggressive odor of liquor, and one repellant to refined tastes. Made in the fashion here given, the little dash of spirits simply gives a piquant flavor to the preserve. 

Cocoa.

1 heaping tsp cocoa

½ cupful boiling water

1 cupful hot milk

Dissolve 1 teaspoon heaping full of cocoa in half a cupful of boiling water; when mixed, add a cupful of hot milk, stir until it boils well, and serve at once, sweetened to taste. In making cocoa, it will be found much more delicious if a little flavoring is added to that already in the stuff, as prepared at the manufactory. 

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