1910: Gold Medal Flour Cook Book

by Rena

 Gold Medal Flour Cook Book.

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1910: Gold Medal Flour Cook Book, with handwritten recipe for “Green Tomato Pickles” and “Ma’s Cookies.”
Washburn-Crosby Co.

Free/$8

Sample Text:

White Bread
…People eat bread 365 days in the year, and many of them three times a day… The United States Government has made many experiments to determine the actual value of different food rations. In one case, for example, a student, age twenty-three, was fed on white bread and milk for a space of two days, gaining two pounds in weight in that time. He consumed 1 9/10 pounds of bread and 4 3/4 pounds of milk per day….ten cents invested in white flour will bring more nourishment to the human system than ten cents invested in any of the the other foods….The workman demands, and always has demanded, white bread, because he has found by experience that he “can work better on it.” Public opinion has always endorsed the white loaf, for good reasons. It is the great life-sustainer. …our special method of tempering, toughens the bran coat so that it can be entirely separated from the wheat berry, thus insuring a flour free from all particles of the indigestible wheat shell.

Soups
…In soup making some of the fat is absorbed, the remainder should be removed. In general, all albuminoids coagulate much below the boiling point and are soluble in cold salt water, hence the rule: ALWAYS MAKE MEAT SOUPS WITH COLD WATER TO WHICH SALT HAS BEEN ADDED, AND GRADUALLY HEAT TO BOILING POINT BUT NEVER BOIL.

To Clear Soup: Allow the white and shell of 1 egg for each quart of stock. Break egg, beat slightly; break shell in small pieces, and add to the cold stock. Set over the fire, stirring constantly until boiling point is reached. Boil two minutes, simmer twenty minutes, skim, strain through double thickness of white cheesecloth placed over a fine sieve. This is now ready to serve as clear soup, simply heating to the boiling point. If you wish to season soup more highly add seasoning to stock before clearing.

Thickening Soups: Soups are thickened with flour, cornstarch, or rice flour. Mix the flour with a very little cold water or milk until it is a smooth paste. Then add more liquid until it can be poured easily into the hot soup. Cook the soup fifteen or twenty minutes after thickening is added….Soup may be thickened with bread instead of flour….One-half cup of dried bread for a quart of finished soup will be quite as thick as most people like.

Glaze is simply clear stock boiled down to one-fourth of its original amount…. It should have a gluey consistency and will keep a month if put in a closely covered jar in a cool place. It is useful in browning meats or for enriching a weak stock or gravy, or adding flavor and consistency to sauces.

Seasonings: …Sweet herbs, such as thyme, savory, marjoram, parsley, etc., may be dried in the fall and kept in air-tight cans.

Veal
Veal is the meat of a calf killed when six or eight weeks old. The meat from a younger calf is unwholesome…Veal is in season in the spring, but may be obtained throughout the year…. By purchasing the entire fore-quarter of veal we may secure it at a very low price, because of the breast, which, though it is a most delicious cut when properly stuffed and braised, is little known and generally despised. This fore-quarter contains the ribs, which correspond to the favorite rib-roast of beef. From these are cut the best chops, which become less choice in quality the nearer we come to the neck. The rack of veal, as the chops are known to the marketmen, cut entire, makes an excellent roasting piece, equalled only by the loin and the fillet. The neck of the veal, after the scrag end is passed, which is only fit for broth and stews, may be cut into excellent little breakfast cutlets. The fleshy portions of the foreleg, or shin of veal, make excellent potpies or stews, and the leg itself may be used for soup or stock.

Sweetbreads
Sweetbreads for cooking are glands found in calves. The are sold in pairs, as heart and throat sweetbreads.
Throat sweetbread is found immediately below the throat. It has an elongated form, is not as firm and fat and has not the fine flavor of the heart sweetbread. The heart sweetbread is attached to the last rib and lies near the heart. The form is somewhat round and it is smooth and firm.
Sweetbread meat is very perishable, and should be prepared for use as soon as possible. Remove from paper as soon as they come from market, place in cold salted water for one hour. Parboil in boiling salted water for twenty minutes. A half teaspoon of vinegar should be added to this water. When done remove and plunge into cold water in order that the meat may remain white and firm. They may now be put aside in a cool place and kept until needed. Sweetbreads prepared this way will keep for two days.

Poultry
…Game with dark meat should be cooked rare, as venison, canvas-backed duck, and almost all birds, while the white fleshed animals, turkeys, chickens, etc., should be well done….

Game
…Wild meat contains a much greater percentage of phosphates, and much more lean than fat, while the lean is of much greater density than the flesh of domesticated animals. It follows that they are a strong food and if well digested, very nutritious….

Antelope
Antelope meat is prepared like venison and is hardly distinguished from it except by its strong flavor.

Bear
The haunch and saddle of a young bear is very good roasted, tasting almost like pork; but old bear meat is extremely hard and tough, and is only palatable in a highly seasoned ragout.

Rabbits or Hares
Rabbits or hares are only fit to use when young and their age may be known by their hairs and paws, which should be soft, the edges of the hairs smooth and the paws not worn. They are best in the fall and early winter. They should be drawn as soon as possible after killing, but should not be skinned until ready to use.

Squirrels
The large gray and fox squirrels are the best for eating and may be prepared cooked in any way suitable for rabbits.

Fish
…Very large fish are, as a rule, better when boiled or steamed; medium sized ones should be baked or split and broiled, and small ones fried….

Frogs’ Legs
The green marsh frogs furnish the best hams, as they are more tender and have less of the strong, muddy flavor. They are generally liked fried….

Oysters
Oysters are in season from September to May….

On a Block of Ice
Have the dealer chip in a ten pound block of perfectly clear ice a cavity large enough to hold as many oysters as are to be served. Clean and drain them as usual, but do not season, as it causes the juice to flow. Fold a large towel and cover it with a napkin to lay in the platter; prop the block of ice carefully with wads of cloth, lest it should tilt in melting. Fill the platter full of parsley, so that the ice should seem to be resting on green leaves only, and garnish the edge of the oysters with fine small sprigs of parsley and celery tips.

Clams
There is really no special seaon for these most nutritious fish, but custom decrees that they shall be served only during the season when oysters are forbidden….

Vegetables
…Winter vegetables, toward the last of the season, should always be soaked in cold water an hour or more before using. Canned vegetables should be opened and emptied from the can at least an hour before using….

Tomatoes
To be served raw should be peeled and set on ice at least an hour before using. Have boiling water fast a kettle of water large enough to immerse four tomatoes at once. Plunge them in long enough to count five, then remove instantly to cold water….they will be found to be firm and smooth when the thin outer skin is peeled off. For serving, see Salad. They are also eaten as a fruit with sugar.

Cake
…Have all utensils ready, an earthen bowl, with a wooden spoon for mixing, a half pint measuring cup for measuring, a dover beater for the egg yolks, a wire egg whip for the whites, a flour sifter for dry ingredients.
The pan should be greased, using cold lard, dusted over afterwards with flour. Never grease pans used to bake sponge or angel food cake. Large loaf cakes or fruit cakes should be baked in pans lined with greased paper.
The oven should be ready….
To Remove Cake from Pans: Invert pans as soon as taken from the oven onto a wire netting. If cake sticks to the pan turn upside down and put a damp cloth over the bottom for a few minutes.

Free eBook or purchase original booklet:




One 1910 original booklet is available, Gold Medal Flour Cook Book. $8.00. The booklet is in poor condition with detached covers, scuffs, spots, paper creasing, edges worn and torn, mellowed interior. Handwritten recipes on pickle page, and recipe comments written with fountain pen. Coupon for cook book cut out in back of book, 72-page booklet. Click “Add to Cart.”

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