Darrow School - Shaker Post Yearbook (New Lebanon, NY)

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l9i3imMHi The Peg Bolaird CSCZIPC. Potatoes should never be fried in fat of any kind. Sliced fine, when cold, and heated in a little milk or cream, with seasoning, they are much better than when saturated with grease? A SHAKER SISTER'S ROOM Pholograph by Winthrop B. Coffin, '36 A SHAKER GATE 1. These recipes are taken from Vegetarianism among the Shakers, reprinted from The Counsellor by the North Family, Mount Lebanon, N. Y. '85

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The Peg Board C1936 Graham Gems Into a quart of milk stir a pint and a half of fine Graham or whole wheat flour, add a pinch of salt and stir briskly. This will make twenty-four gems. To have them nice and light, the gem pans must be very hot, butter them well, pour in the batter and bake in a well-heated oven. Graham Pie Crust Mix one quart of fine Graham meal with two-thirds milk and one-third cream, if cream cannot be obtained, take a tablespoonful of good butter. Let it stand half or three- quarters of an hour to swell, then take it on the rolling board, well-dusted with white Hour, and mold it thoroughly until it is free from a sticky feeling. Roll quite thin. This makes a wholesome and digestible crust for any kind of pie. Crackers The pie crust, described above, when rolled very thin, placed in tins and Cut into squares, makes delicious crackers. They must be baked very carefully, without burning. Graham Gruel To onefpintof boiling water add a pinch of salt and one tablespoonful of Graham flour, previously wet with a little cold water. Let it boil fifteen minutes. A tablespoonful of cream and a little sugar, if preferred, make it very palatable. Oatmeal Mush Into one quart of boiling water stir one pint of oat flakes. Cook thoroughly, but do not stir after it is made, as it makes it slippery. Salt the water, before putting in the oats. All cereals should be cooked in an inside vessel, either by steam or in hot water. Vegetable Soup Chop line two potatoes of medium size, one small turnip, a stalk of celery and a small piece of carrot. Into two quarts of boiling water put two tablespoonsful of pearled barley and the vagetablesg boil one hour, season to taste, then add a small lump of good butter or a teacup of sweet cream. Make a batter of one egg, a cupful of milk and flour enough to make it so that it will drop off the spoon easily. Ten minutes before taking up the soup, while it is boiling briskly, pour in the batter slowly, it will float around on the top and will have the taste of vermicelli. Potato Soup Peel, boil, mash and strain six middle-sized potatoes, in two quarts of cold water put two tablespoonsful of either barley or rice. Chop fine two small onions. When the water has boiled, add the onions, cook one hour season to taste and add a little butter or cream. Bean Soup Wash and soak over night one pint of white beans. Parboil half an hour, turn off the water, put in more boiling water and cook three hours, or until done. Cool, strain through a colander, then bring to a boil. Add a teacupful of milk or cream in which has been mixed a tablespoonful of flour. Season to taste. Toast two slices of bread a light brown, butter and break in pieces in a deep dish, pour the soup over at the last moment, so that the bread will not be soaked too much. Sliced Beets Wash and boil until nice and tender, being careful not to cut the skin. When done, pour cold water over them, rub oFf the skins, sliver up in very small pieces, add pepper and salt, a little piece of butter and half a teacup of vinegar. Stir all together and set on back of the range in a covered earthen dish, until wanted for dinner. Cut Cabbage One medium-sized head of cabbage, sliced fine. Put in a close covered porcelain dish, cook half an hour, pour off the water, add a little thickened milk or cream, season to taste, cook fifteen minutes more over a moderate heat, and it is ready for the table. Potatoes The more simply potatoes are cooked, the easier they are digested. A steaming dish- ful of white, mealy potatoes is appetizing, but when they are soggy or half done, it is usually from improper cooking. They should be done, and have the water turned off ten minutes before they are taken up. Slide the cover off a little way, so that the steam may 84

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The Peg Board 1936 I COMMERCIAL PHOTOGRAPHY O PHOTO-ENGRAVING I PHOTO FINISHING O PICTURES 0 PICTURE FRAMES O PHOTO SUPPLIES I 'N 'T' . A S S. II:I'I 86