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[This 1930 version is a reprint of a 1908 edition. Lily Haxworth Wallace is also the authoress of The American Family Cook Book, published twenty-five years after this cook book. They share many of the same recipes, with small changes --improvements we hope -- in ingredients and methods. The American Family, with over 800 pages is a monument to this earlier work of 234 pages. It doesn't seem to be a name that is made up, like Betty Crocker, but is Lily Haxworth Wallace a real person? Beginning with the original 1908 version would give her a career of at least forty-seven years. . . . It's possible.
The Rumford Chemical Works, now Hulmans, is still publishing cook books, or perhaps they're booklets now. Check out Rumford Baking Powder's homepage for the latest version. Pardon the advertisement quality of the page. I thought it would be of interest; I have no vested interest in the company.
The Rumford Cook Book starts with definition of terms used in cookery. Interestingly, all but two terms are from the French language. (See French Home Cooking and La Cuisine Rationnelle for the direct route home) Skipping past the meat sections like a good vegetarian, I found the following notes on green vegetable cooking.]
* * *[Finally I found the answer to the puzzling Corn Oyster recipe described in The Lowney's Cook Book. Here's Rumford's recipe. Am I the only one who misunderstood Lowney's recipe?]All green vegetables should be cooked rapidly. . . .should be cooked in as little water as possible, such water as remains after cooking either being used with the vegetable, added to the stock pot, or used in the making of soups and sauces. Cook without a cover as this preserves the color.
The exception to the rule of cooking green vegetables in boiling water is spinach, which requires no water other than that which clings to the leaves after washing.* * *
[Here's a recipe I tried; well, an adaptation of it using poached eggs and no onion. It was wonderful. Recommendation: Increase the amount of soy sauce!]Corn Oysters
½ pint grated green corn 1 egg 3 level Tbsp. flour ½ cup milk ½ level tsp. salt butter Scrape or grate the corn from the cob. Sift the flour and salt and mix to a batter with the egg and milk; stir the corn into the batter and drop by spoonfuls into a frying-pan containing a little hot butter. When one side is brown turn and cook the other.
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Japanese Eggs
1 ½ cups boiled rice 1 tsp. onion juice 6 hard-cooked eggs 1 tsp. parsley 1 ½ cups white sauce 1 tsp. soy sauce Pile the hot, cooked rice on a platter; cut the eggs in quarters and imbed in the rice; pour over them the sauce flavored with the onion juice and the soy sauce, and sprinkle the chopped parsley over the top.
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