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Graeve, Oscar (ed.) / Delineator
Vol. 118, No. 5 (May, 1931)

Batchelder, Ann
Another page from our food diary,   pp. 32-[34] PDF (1.9 MB)

Page 32

May, 1931
II. I:
Well, looking over this Food Diary certainly does remind a body of this
and that, and one thing I've come across has to do with a promise I made to
tell about a fruit and cheese omelet.  Make a plain omelet and just before
you fold it, add a liberal amount of apricot puree or jam and cover this with
grated cheese. Fold, sprinkle more cheese on it and run under the broiler
a minute or two. This makes a grand supper dish, with a salad and rolls and
coffee. Shredded pineapple is delicious in these fruit and cheese affairs, and
I have done them with green gage plum jam and haven't been exactly disap-
pointed. Orange marmalade with cheese in these fruit omelets is surprisingly
delicious. And, as this is May, such may serve as perfect luncheon main dishes.
I believe, for summer, in the simple luncheon and as few frills as possible.
This was one of those days when it just seemed as if I must do the easiest
thing I could in the way of a dessert. I planned lamb chops, and to get by with
such uninspired fare I dressed each chop with prepared mustard and spread
them with a little ham paste. And broiled them, as usual. With green peas and
salad-delicious. Dessert: took that bowl of cold boiled rice and beat into two
cups of the rice an equal amount of whipped cream. Flavored it with cherry
cordial. Then I added half a can of lucious red raspberries and chilled it all.
Served it with raspberry juice boiled down with sugar to a syrup. Shall do this
again. Maybe with apricots. I must remember to order some apples. Promised
the family fried pies tomorrow, so out comes the fat kettle and can't say I'm
sorry. Id rather frY than not if I speak the truth. And in . diary, truth will out!
I don't know why all my friends  eem to drop in whenever I make fried pies.
Maybe it's because fried pies are so old fashioned and New Englandy, that
the idea gets them. But it is hard to keep ahead when I start to fry these
little pastries. Simple they are, too. Anyone can do them. Just make a good
pie-crust, not too rich. Roll it out thin and cut out large rounds with a cutter.
I made some spiced apple sauce for these and thought it would see me through.
But I had to finish up with raspberry jam. And that is good, or any jam will
make delicious pies. Put a spoonful of the filling on the round of crust, brush
the edges with cold water, fold, and press together. Fry them in deep, hot fat,
drain and dust with powdered sugar. I managed to save a few for tea this
afternoon' Keeping up my tea hoir every afternoon-A new year resolution.
Bob called up this noon to say he was bringing out one of the boys for din-
ner and could we have stuffed onions! Of course we could and did. I took
some big Spanish onions and parboiled them in salted water. Then I removed
a good part of the center and set them in a baking dish. Chopped a cup of
cold chicken and some boiled ham, added two or three fried sausages, and
seasoned it all with salt, pepper and a bit of cavenne. Filled the hollows in the
A    F)   \I
onions and put a piece of butter on each top, after sprinkling the filling with
crumbs. Baked them about half an hour. I had a can of Vienna sausages,
so split them, touched 'em up with prepared mustard and broiled them to go
with the onions. How those boys raved. And they were mighty good. I
liked them myself! These are good for almost any hearty meal. I knew
they hoped for pie, too, but gave them a threedecker peach short cake and
ice i coffee. Heard no objections from anybody. It's such a popular dessert
Someone ought to write a book instead of a diary to sing the praises of
shad roe. You can do so many things with it. I buy it in cans, and so I never
have to wait for shad season. And it's as firm and delicious as any fresh roe I
ever saw. Had it for luncheon today. Split the roe from two cans and sautod
it in bacon fat. Curled the bacon to go with it. Then I made lemon butter
by adding lemon juice to melted butter, beating it up and pouring over the
roe. Served it garnished with the bacon, lemon and cress. With it I served
crisp brown bread toast and fried bananas. Did those by cutting the bananas
in two crosswise, marinating in lemon and grenadine, dipped them in crumbs,
then egg, then crumbs, and fried them in deep, hot fat. A marvelous combi-
nation all 'round. And they can be stuffed with peanut butter and saut6d
This turned out to be just one of those days! Busy marketing and seeing
to this and that all morning, then out to luncheon, then a round of golf, and
back again to see to dinner. Already had some dandelion greens cooked with
a ham bone, so planned to use those for salad. With a touch of garlic and
a snappy dressing, one of the best. A nice fruit cocktail iced and flavored
with lime made a lovely first course. And then I opened a tin of whole
cooked chicken, put it in a casserole with the broth, added a can of
tomato juice, some little new potatoes and an onion, and cooked in a
wonderful sauce until it was perfectly done. For dessert we had pears pre-
served in mint syrup, and a spot of cheese. Coffee, of course. So I didn't
do so badly, after all. These unusual fruits in mint and grenadine are a help!
Fortunately I was about ready for Sunday, and glad, for it turned out hot.
Hottest day so far this year. The lilacs are coming along fast, and Bob got
an armful of syringa this morning. Summer at last! I made a coffee Spanish
cream and served it with almond flavored whipped cream, and received much
praise thereby. Had a jellied tongue for the meat. Garnished it with spiced
cantaloupe. For my Spanish cream I scalded three cups of milk with one cup
of very black coffee. Beat the yolks of five eggs with one cup sugar and
added to the milk to make a custard. Cooked to a cream in the double boiler.
Added two tablespoons dissolved gelatine and the beaten whites of three eggs.
One teaspoon vanilla. Molded and chilled over night. Piled the whipped
cream on and around and served it with almond macaroons. Delicious indeed.
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