Here are pages 81 and 82 from the vintage booklet The Enterprising Housekeeper, the sixth edition (1906).

The Care of Utensils

Nothing more quickly defines the cook than the care taken of his or her utensils, for a good workman loves and cares for his tools. There are keepers of stables who abuse their horses, and there are people who even abuse their own children, as well as cooks who abuse the tools provided for them that their labors may be more easily performed.

This, however, is a poor argument against a well outfitted kitchen, for the inappreciative cook is usually the unskilled one, and the one who leaves a Meat Chopper uncleaned will generally do the same with a tin pan.

Such utensils as turn with cranks and have oil in their gearings should not be left in water, as the oil is thus washed out and the utensil quickly spoiled. Clean well with clear, hot water and a brush immediately after using and dry thoroughly before putting away.

Tins should be well dried before putting them away or they will rust.

Do not put pans and kettles partly filled with water on the stove to soak, as it only makes them more difficult to clean. Fill them with cold water and soak away from the heat.

Never place kitchen knives and forks in water. Wash them thoroughly with the dish cloth in hot suds, then polish and rub them dry.

Sieves should not be washed with soap, but cleaned with a brush and clear water, using soda if necessary.

The outside of all pans, saucepans, in fact all utensils, should be cleaned with as much care as the inside. Keep things clean–do not get them so once a week.

Use clean, hot, soapy water, changing as soon as it becomes greasy; wash and rinse the dish towels after each using; use strong linen cloths for dish washing, and keep the drain pipe clean, flushing it often with hot suds and soda water.

Certain instructions concerning the various machines mentioned in the book will be found under the different headings and may prove of assistance to the housekeeper or cook who has not had opportunity to learn facts concerning their care.

In any and all of the machines the various parts are interchangeable and may be replaced at small cost, i.e., if the crank of the meat chopper, the thumb or feed screw, or the knife is lost or injured, the machine is not useless, nor does an entire new one have to be purchased. Each machine has a number, and when a certain part is lost or broken, write to the Enterprise Manufacturing Company of Pa., Third and Dauphin streets, Philadelphia, and state the number of the machine and the part desired.

Suggestions

Cracker or bread crumbs used in covering the tops of scallops, etc., should be well greased in melted butter; this making a better covering than the dry crumbs dotted with butter and uses less of the latter ingredient.

Eggs used for covering croquettes may be the whole egg or the whites only–never the yolk alone. Beat the egg until broken, not until light; add one tablespoonful of water for each white or two tablespoonfuls for a whole egg. Mix well and use.

Melted butter used for basting is used in the proportion of one tablespoonful of butter, melted, to one cupful of hot water. Keep hot while using.

Bread crumbs should always be used for covering articles for frying, as cracker crumbs absorb the grease.

All pieces of stale bread may be dried and put through the meat chopper. This makes them much finer and more even than rolling and takes not one-fourth as much time.

All croquettes, cecils and meat balls, which are covered with bread crumbs, may be made the day before and fried for breakfast. The egg makes an air as well as grease proof covering.

Chop suet in a cool place, sprinkling with flour to prevent its sticking together.

Add a few drops of rose water to almonds to prevent their oiling when chopped.

Raisins should be soaked in cold water before seeding.

This is an old recipe typed onto a white index card that was found in a large lot of vintage recipes, date is unknown and recipe is typed below as-is.

Fruit Cake (Mother’s)

Stir to a cream 3 eggs, 1 1/2 cups of sugar, 1 cup dark molasses, 1 cup sweet milk, 1/2 cup of butter, 1 lb. raisins, 1 lb. currants, 1/2 lb. orange and lemon peel, 1/2 lb. citron, 1/2 lb. walnuts cut fine, 1 pkg mince meat mix fine with fork, 3 cups sifted flour, 3 tsps baking powder and 1 tsp salt. Mix all fruits nuts and molasses together first, then add flour and bake very slow.

Here are pages 79 and 80 from the vintage booklet The Enterprising Housekeeper from the sixth edition (1906).

Beef Juice

Take a thick (1 1/2 inches) cut of steak from the round and free it from all fat and membrane. Broil it over hot coals from six to eight minutes–long enough to heat it through and start the juices. Cut it in strips and pass it through the Meat Juice Extractor. Season the extracted juice with salt and serve at once. If required re-warmed at any time, heat in the farina boiler, allowing the water in the outer kettle to simmer only, as the beef juice is spoiled for the invalid if the albumen be coagulated.

The dryness of the pulp is regulated by the thumb-screw (seen at the left end or outlet of the cylinder in the cut). The yield of juice should be about six ounces from one pound of round steak.

When the juice has been extracted, take the machine apart, wash with a brush in clear, hot water, wipe and thoroughly dry over the range. Too much care cannot be exercised in the preparation of infants’ and invalids’ food, and this must begin and end with the care of the utensils employed in their preparation.

Clam Broth

To one pint of clams add one-half of a cup of cold water, and put in the farina boiler. Have the water in the outside kettle cold, and let it slowly heat. Cook for thirty minutes after the water in the outside kettle is boiling. Strain the liquid from the clams, put them through the Meat Juice Extractor, and add extracted liquor to strained liquid. Heat when ready to serve, unless desired cold, and dilute with water if necessary. The clams are often so salt that water is needed.

Oyster Tea

Chop the oysters. Add to each cup of oysters one-fourth of a cup of water. Put in the farina boiler and slowly heat. When thoroughly heated put through the Meat Juice Extractor. Heat and season tea when wanted for use. This will rarely need diluting.

Fruit Soda

1 pint of currants
1 1/2 cupfuls of sugar

Cover the currants with the sugar and let stand several hours, then heat. When the sugar is dissolved and the currants thoroughly heated, put through the Fruit Press, or if there is but small quantity, through the Meat Juice Extractor. Heat the juice–not to boiling point, but just below–and cook without allowing the heat to increase or decrease for one hour. Bottle while hot. When ready to use take one-half of a glass of syrup to one-half of a glass of soda, and serve at once. Other fruits may be used as desired, proportioning the sugar to the sweetness or acidity of the fruit.

Grape Juice

1 quart of grapes
1/2 cup of water

Put the grapes in the farina boiler with the water, which should be cold. Heat slowly and cook at a low temperature until the grapes are soft. Put the grapes through the Fruit Press. Add to two cupfuls of juice one-fourth of a cup of sugar and heat to just below boiling point. Do not let it boil, but keep it at a temperature of at least 200 degrees Fahr. for one hour. Bottle and seal. When ready to use take one cup of syrup to a cup of cold water. Drinks should be chilled but not iced for an invalid.

Apple Water

Put one good-sized tart apple through the Fruit Press or Meat Juice Extractor. Add one cup of boiling water and let it stand where it will keep at a little less than boiling heat for one hour. Sweeten to taste and serve cold.

Here is a handwritten recipe on a large recipe card, found in a big box of old recipes–date unknown. Recipe is typed below as-is.

Cheesecake Bars
350°

Crust:

2/3 c. butter
2/3 c. br. sugar
2 c. flour
1 c. chopped walnuts

Combine all ingredients with fork. Reserve 1 c. for topping. Press into greased 13x9x2. Bake 350° – 10 min.

Filling:

2 – 8oz cr. cheese
1/2 c. sugar
2 eggs
4 tbl. milk
2 tbl. lemon juice
2 tsp. vanilla

Beat cr. cheese; Add sugar & beat. Add eggs & beat. Add remaing ingred. & beat. Pour onto baked crust. Add reserved topping. Bake 350° – 25 min.

Chill well before serving. Cut to bar size.

Yield 4 doz.

Here is page 78 from the vintage booklet The Enterprising Housekeeper from the sixth edition (1906).

Enterprise
Meat Juice Extractor

Directions sent with each machine

There is no one thing which, in cases of protracted illness or in imperfect nutrition, has to be served more often than beef juice. Beef juice is not beef tea, for the latter is weakened by the ad-mixture of water, while the former is the pure and simple juice of the beef–nourishment in one of its most concentrated forms. In many homes, when sickness comes, much material and time are wasted by the primitive methods of extracting the beef juice needed. In such cases the possession of a Meat Juice Extractor is an economy, even could it be used for the meat alone. It can be used, however, in extracting fruit juices in small quantities, sufficient for invalid and convalescent dishes.

Here are pages 73, 74, 75, 76 and 77 from the vintage booklet The Enterprising Housekeeper from the sixth edition (1906).

Suggestions For Breakfast And Luncheon

Breakfast Menus

Luncheon Menus

Supper Menus

This is a handwritten recipe on a white lined index card, found in an old box of recipes and date is unknown.

Brandied Strawberries Ice Cream Topping

3 pkg Frozen Sliced Strawberries, thawed
1 BBLSP Cornstarch*
1/2 c currant Jelly
Red food color
1/4 c Brandy

Drain strawberries slightly, save 1/2 juice.

In bowl combine juice & cornstarch, stirring to dissolve lumps. Melt currant jelly over low heat, add cornstarch mixture. Cook, stirring over low heat until thickened and clear. Add enough red food color to make bright color. Add Brandy & Berries. 2 cups.

*I believe BBLSP is for Tablespoon

On the back of the recipe card is another written recipe:

Italian Topping Icecream

Combine 1 cup mixed diced candied fruits, 1/3 c. honey, 2 TBLSP lemon Juice, 1/4 c. toasted diced almonds & if you wish 2 TBLSP Brandy. Mix well. 1 Cup.

Here’s a recipe typed on a white index card that was found in a large collection of recipes. I did make a correction or two on the typos but otherwise I’ve typed it as-is, you’ll find the recipe details underneath the picture below.

Coffee Sponge Cake

Mix and let cool:

One tablespoon instant coffee
One cup boiling water

In large bowl beat until thick:

6 egg whites
1/2 teasp. Cream of tartar
Add 1/2 cup sugar

Beat in another bowl:

6 egg yolks (until lemon colored)
1 1/2 cups sugar
1 teasp. vanilla

Sift together:

2 cups flour
3 teasp. baking powder
1/2 teasp. salt

Add flour mixture and coffee mixture, alternately, to the yolk mixture. Fold in one cup finely ground nuts.

Fold gently, into the egg white mixture. Bake at 350 ° for 60 minutes.

Bake in angel-food cake pan. No icing is needed, but can be dusted with powdered sugar.