1912: How to Cut the Cost of Living with the Knife that Spreads Your Bread
by Mary Jane McClure
Armour and Company
Being a woman myself, and having studied women both collectively and individually, and, furthermore, having studied the cost of living question from every conceivable angle, I am in a position to say truthfully and positively that lack of moral courage in buying, devotion to fad, and the blind unreasoning belief that the highest priced article must necessarily be the best, are largely responsible for the high cost of living.
Cream Puff (Shells)
1 cup boiling water.
1/2 cup butterine.
3 eggs.
1 cup flour.
Melt butterine in boiling water; sift in all the flour at once. Cook until mixture is waxy and leaves side of pan in a lump. Cool slightly. Beat in one egg, beating five minutes, then another, until all are used. Beat long after each addition. Bake on a buttered tin 1 1/2 inches apart having dropped in round masses from tip of spoon. Oven should be hot to start, and after puffs have risen, reduced slightly to allow puffs to bake thoroughly. Thirty to forty minutes will be necessary. Dust with powdered sugar.
Filling for Puffs and Eclairs.
2 cups milk
2 eggs
1/3 Cup (6 tablespoons) flour.
1.2 teaspoon flavoring extract.
2/3 cup sugar.
Mix sugar, flour and part of milk until smooth. Add yolk of eggs and remainder of milk and flavoring. Cook in double boiler until thickened, taking care not to overcook mixture. Use for filling puffs, eclairs, pie or cake.
Cream of Tomato Soup
1 pint tomatoes, canned or fresh.
2/3 cup water.
1 bay leaf.
1/3 teaspoon salt.
1/8 teaspoon pepper.
1 teaspoon celery seed or celery salt.
1 onion.
1/8 teaspoon soda.
1 pint thin white sauce.
1/2 teaspoon Extract of Beef.
Cook tomatoes with seasoning until soft and broken. Strain, rubbing pulp through puree sieve. While hot, add soda. Add mixture slowly to hot white sauce, strain, if necessary and serve immediately.
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24-page illustrated booklet.
