Irish Stew

The Century Cook Book circa 1894

Blanch Three pounds of mutton chops by dipping alternately in hot and cold water, put in a stewpan and barely cover with water;

let come to a boil;

skim carefully;

season with salt, parsley, mace and a few whole pepper-corns, boil half an hour;

then add a quart of small onions, boil until done;

lay the chops around the edge of a platter, skim out the potatoes and onions, and put in the middle;

thicken the gravy with a very little flour and pour over the vegetables.

Sprinkle over the whole two or three tablespoonfuls of finely chopped parsley.

Fried or Stuffed Eggplant

News Paper clipping circa 1900 (?)

Fried Egg-Plant-

Slice the egg-plant about one fourth of an inch thick. Pare and remove the seeds, and soak in very cold water for half an hour.

Drain, and dip first into beaten egg, and then into corn-meal, and fry in hot fat.

Cracker- or bread-crumbs may be used in place of the corn-meal if liked.

Serve hot.

Stuffed Egg-Plant-

Remove the inside portions of the egg-plant, and soak the remainder in cold salt and water.

Drain and fill with a dressing made of one pint of bread crumbs, two good sized tomatoes, a teaspoonful of onion- juice, butter the size of an egg, a teaspoonful of sugar, and salt and pepper to taste.

Cover each egg-plant again with a piece that was cut off in order to remove the seeds, and place in the oven to bake.

Celery Sauce

The Century Cook Book circa 1894

Cut up fine two stalks of fine celery, leaves and all, and boil in a sauce pan for ten or fifteen minutes, drain off water and put in a sauce pan with the celery a lump of butter the size of an egg, and a tablespoonful of flour; cook, but do not brown, then add a pint of milk and season with salt and pepper, stir until smooth and serve hot.

The Republic

For the fourth of July,
The Twentieth Century Speaker circa 1899

Thou, too sail on, O ship of state!
Sail on, O union, strong and great!

Humanity with all its fears,
With all its hopes of future years,
Is hanging breathless on thy fate!

We know what masters laid thy keel,
What workmen wrought thy ribs of steel,
Who made each mast, and sail, and rope,
What anvils rang, what hammers beat,
In what a forge and what a heat
Were shaped the anchors of hope!

Fear not each sudden sound and shock;
'Tis of the wave and not the rock;
'Tis but the flapping of the sail,
And not a rent made by the gale!

In spite of rock and tempest roar,
In spite of false lights on the shore,
Sail on, nor fear to breast the sea!

Our hearts, our hopes, are all with thee;
Our hearts, our hopes, our prayers, our tears,
Our faith triumphant o'er our fears,
Are all with thee - are all with thee!

Pork Cake

The Century Cook Book circa 1894

Chop one pound of fat pork very fine, and pour over it a pint of boiling water, then stir in three cupfuls of brown sugar, one of molasses, one tablespoonful of ground cinnamon, one of ground cloves, one pound of stoned raisins, eight cups of flour, and two teaspoonfuls of soda dissolved in a little water; stir four or five minutes and bake same as fruit cake. (Bake two to three hours in pans lined with buttered paper)

How to sweep a carpet

The Century Cookbook circa 1894

It is an easy matter to sweep well, at any rate, if we may judge by experience; for when a broom is put into the hands of the uninitiated, more harm than good generally results from the use of it.

Without the greatest care and some little knowledge, furniture and paint, by being knocked about with the broom , may soon receive irreparable amount of damage.

Before sweeping rooms, the floors should be strewed with a good amount of dry tea leaves, which should be saved for the purpose; these will attract the dust and save much harm to the other furniture, which, as far as possible, should be covered up during the process.

Tea leaves also may be used with advantage upon drugget and short-piled carpets.

Light sweeping and soft brooms are here desirable. Many a carpet is prematurely worn out by judicious sweeping. Stiff carpet brooms and stout arms of inexperienced servants are their destruction.

In sweeping thick-piled carpets, such as Axminster and Turkey carpets, the servant should be instructed to brush always the way of the pile; by so doing they may be kept clean for years; but if the broom is used in a different way, all the dust will enter the carpet and soon spoil it.

Frozen Tapioca Custard

Newspaper clipping- Journal and Messenger July 6, 1905

Cook a cup of fine tapioca in a quart of warm milk in a double boiler until it looks clear and is quite thick, stirring frequently to prevent lumping.
Beat together the whites of two eggs and the yolks of three until very light, then add gradually a cup of sugar and beat again.
Stir this into the cooked tapioca and stir until it is as thick as custard.
Remove from the fire, cover, and set away to cool.
Add two teaspoonfuls of vanilla and turn into the freezer, well packed in ice, and freeze quite stiff. Beat up the remaining white of egg and mix a cup of thick cream, whipped to a stiff, dry froth.
Mix this thoroughly through the cream(Tapioca mixture) and finish freezing.
Repack in coarser ice and salt and let stand several hours.