Senora Marta Brunet, a distinguished Chilean writer, is of Spanish or rather Catalan descent and she describes gazpacho as a meal of the Spanish muleteers. And meal it seems, in this version, rather than soup. These muleteers, she says, carry with them on their journeyings a flat earthenware dish--and garlic, olive, oil, tomatoes and cucumbers, also dry bread which they crumble. Between two stones by the wayside they grind the garlic with a little salt and then add the oil. This mixture is rubbed all round the inside of the earthenware vessel. Then they slice the tomatoes and cucumbers and put alternating layers of each in the dish, interspersing the layers with layers of breadcrumbs and topping off the four tiers with more breadcrubms and more oil. This done and prepared, they take a wet cloth, wrap it round the dish and leave it in a sunny place. The evaporation cooks the contents and when the cloth is dry the meal is ready. Too simple, my dear Watson.
"Nothing is smarter, nothing more pleasing, than a fruit finale to a meal."Clearly he agrees.
This disquiets me, and makes me wonder if an even more pleasing finale might be needed.
Granted, it doesn't include cooking directions. Maybe that's the tricky part: figuring out what it goes well with, and how to cook it.
In spending the food money, milk should be considered first, as it is necessary for every one and is the best building food for children. It also supplies the body with fuel, minerals, and Vitamins A, B, and G.Pasteurized milk is safer than raw milk, because complete pasteurization kills germs that might be present, such as those that cause tuberculosis, infantile diarrhea, septic sore throat, typhoid fever, diphtheria, and scarlet fever. If raw milk is used or advised, it should, of course, be certified.Milk should be covered and kept cold; that will keep it clean, sweet, and free from strange flavors and odors.If there is no ice in the home, it may be necessary in hot weather to buy milk twice a day, letting the dealer keep it cold. A temperature between 45-50 degrees F. keeps milk from spoiling.
The caption for this photo reads "A loaf salad to feature your finest dinner."
I typically think of cucumbers as cool, crisp, and refreshing. Very summery.
Mock turtle soup is an English soup that was created in the mid-18th century as a cheaper imitation of green turtle soup. It often uses brains and organ meats such as calf's head or a calf's foot to duplicate the texture and flavour of the original's turtle meat.
Mrs. Fowle's Mock Turtle Soup: "Take a large calf's head. Scald off the hair. Boil it until the horn is tender, then cut it into slices about the size of your finger, with as little lean as possible. Have ready three pints of good mutton or veal broth, put in it half a pint of Madeira wine, half a teaspoonful of thyme, pepper, a large onion, and the peel of a lemon chop't very small. A ¼ of a pint of oysters chop't very small, and their liquor; a little salt, the juice of two large onions, some sweet herbs, and the brains chop't. Stand all these together for about an hour, and send it up to the table with the forcemeat balls made small and the yolks of hard eggs."
"Peptonized milk is used in many conditions in which it is thought that the gastric digestion is too feeble to digest ordinary milk, or in which it is desired, as sometimes, in typhoid fever, for instance, to avoid the curdling of milk in the stomach. Milk should always be peptonized before being introduced into an enema."
One of the interesting things in this introduction is the mention of people flocking to soda fountains. If it were written today I suppose it would talk about coffee shops, and the resurgence in popularity of tea.Beverages probably furnish more pleasure at meals or between meals than any other single course. The early morning aroma of fine coffee makes a day start right. Beautifully colored and delightfully flavored cold drinks bring joy and happiness to meals served in hot weather. It is the punch bowl that forms one of the chief attractions at parties. The large numbers of men and women--old and young--who swarm into the soda bars in every part of the world provide ample testimony to the craving of everyone for fine drinks. The clever homemaker can serve in her home as delicious and refreshing drinks as can be found at the best-equipped fountains.
A good general rule to follow in serving beverages is, "Serve hot drinks hot and cold drinks cold." Never serve lukewarm hot drinks nor slightly cool cold drinks.Make all beverages as lovely and colorful as possible. Select garnishes and ingredients in beverages for color as well as taste. Your critical guests will remember the beauty of your punch bowl long after the flavor of the punch is forgotten. Particularly study the possibilities of gaily-colored and garnished ice cubes as an accompaniment of cold drinks.
