c. 1910: Recipes for Cooking Meats, Fish, and so forth
Vinol Medicine Tonic advertising booklet with recipes
Shrimp Wiggle
One can shrimps. One pint of cream. One can French peas, two tablespoonfuls of flour mixed with a little water, one tablespoonful of butter. Put the cream into chafing dish. Just before it boils add the flour and water, stirring constantly to make it smooth. Add the shrimps and peas. Cook fifteen minutes and just before serving add butter, salt, and a dash of cayenne pepper. Serve hot on toasted crackers.
Roast Lamb
Dredge a roast of lamb with flour and place in a pan in a hot oven for twenty minutes; then add a cup of hot water; baste often, first with salt water, then with gravy. Dredge with a little flour after each basting. Turn when half done. In roasting, allow fifteen minutes for each pound.
Chicken Broth
Joint up a chicken and pour over it two quarts of cold water; add a small onion, one-quarter teaspoonful salt and a little white pepper. Simmer three hours, or until the liquor is reduced to one quart; strain and cool. The next day remove every bit of fat, add two tablespoonfuls of boiled rice, if desired, and serve hot.
32-page booklet.
