It's one thing to cook food, and another to eat it!. This inspired cookery book is the product of men; dudes who are not afraid to swallow their own medicine. You may recognise the names of many of the guys who graciously gave their favourite recipes for us to catalogue herein, including Harry Houdini and Charlie Chaplin.
You will find sauces from the south, chowders from New England, barbecued masterpieces from the west, grilled classics from field and stream, ragouts, stews, desserts, dressings and more.
Dude, to impress your friends and partners, all you require is a good stove, some pots pans and dishes and a few simple, quality ingredients. Oh, and a copy of this free recipe book on your phone, tablet or laptop.
Here are a couple of recommendations - try these first:
RUM-TUM-TIDDY (Frank Ward O’Malley)
Buy one and one-half pounds of American cheese, one can of Campbell’s Tomato Soup, a green pepper, a loaf of bread, at least two eggs, and lots of bottles of beer—real beer, if you can get it, Volstead beer if you can’t. Then invite your friends round for food and drinks.
Pry your guests away from the beer and shoo them into the kitchen. Everybody from this point on who is not occupied in mincing the green pepper in a chopping bowl is busy cutting the American cheese into cubes about an inch square. Everybody else beats two fresh eggs—whites and yolks together.
Drop a lump of butter into a saucepan to prevent “sticking.” Begin to melt the pound and one half of diced cheese in the saucepan, stirring the lumps to prevent burning. When the cheese is fairly well melted, pour into it the can of tomato soup and the two beaten eggs. Stir into the mixture about one-third of a bottle of beer. Pour in also the finely chopped green pepper and continue stirring until smooth.
Have hot dinner plates ready, each plate containing a large slice of hot, unbuttered toast. Place at least one bottle of beer—two if it’s real—beside each plate.
Holler “Ready, people!” and pour on each piece of toast enough of the contents of the saucepan to form a pinkish overflow of rum-tum-tiddy on the plate.
Serve preferably in the kitchen. Serve in any room far from the kitchen if you want leg work exercise. Eat until gorged.
BAKED BEANS (Cyrus H. K. Curtis)
To prepare Mr. Curtis’ favorite food is no difficult task and any number of methods original and otherwise may be followed.
For the best results have a large covered bean pot and the rest is easy.
Select fine white or navy beans. Wash them thoroughly and let them soak in clear water for several hours—most folks soak them all night.
Place the beans in the pot with several pieces of salt pork (with fat), cover with water slightly salted. Put the lid on the pot and bake in a moderate oven until done. That’s plain baked beans.
Chili sauce or tomato ketchup or chopped tomatoes may be added to taste.
Look at the beans occasionally and add water if they seem too dry or in danger of burning.
Another method which produces wonderful results is to omit the pork and tomato preparations and add generous lumps of butter and brown sugar—better still, add genuine sorghum molasses. When you do it this way be extra careful to see that just enough water is added in small quantities to prevent burning.
Always remove from the oven while the beans are still whole. If baked too long they will break up. The time necessary for baking will vary according to the heat of the oven and the length of time the beans were soaked.