By way of –

FORWARD

Here is your Co-En-Da Cookbook. It wears no learned spectacles of science as it makes it’s bow – but it starts right out voicing the experience of a lot of enthusiastic cooks who are sojourning here during the construction of McNary Dam.

To Mr. Thurston Wheeler who, with cheerfulness enthusiasm relieved us of all such boring, but necessary details of measurements, cost figures, freight data, etc., we are humbly grateful.

We wish to acknowledge the generous and wholehearted cooperation of those who put at our disposal the facilities for printing this book. Much of the real work of printing was done by the un-named Co-En-Da members and their husbands, who worked under Mr. Wheeler’s direction. We sincerely appreciate their untiring efforts, and wish it were possible to thank each of them personally.

To committee members Evelyn Nelson, Crystal Talbot, Thelma Evans, Marge Morton, Lela Schaefer, Deane Copeland, Mythe Donnelly, Florence Schmidt, and every person whom we have heckled for aid and advice in compiling “Damse’s Dowry”, – – – Thanks a million.

[signed by Dorothy Hilzinger]

Committee Chairman

McNary Dam, Oregon

Spring – 1952

HOW TO COOK A HUSBAND

A good many husbands are utterly spoiled by mismanagement in cooking, and so are not tender and good. Some women go about it as if their husbands were bladders and blow them up – others keep them constantly in hot water – and others let them freeze by their carelessness and indifference. Some keep them in a stew by irritating ways and words – others waste them. Some keep them in pickle all their lives.

It cannot be supposed that any husband will be tender and good if managed in this way, but they are really extremely delicious when properly managed.

In selecting your husband you should not be guided by the silvery appearance as in buying mackerel, or by the golden tint as if you wanted salmon. Be sure to select him yourself, as tastes differ. Do not go to the market for him, as the best are always brought to the door. It is far better to have none unless you will patiently learn how to cook him. A preserving kettle of finest porcelain is the best, but if you have nothing better than an earthenware popkin, it will do, with care.

See that the linen in which you wrap him is nicely washed and mended and has the required number of buttons and strings neatly sewed on. Tie him into the kettle by a strong silken cord called comfort, as the one called duty is apt to be weak. They sometimes fly out of the kettle and so become burned and crusty on the edges, since like crabs and lobsters, you have to cook them while alive.

Make a clear, steady fire out of love, neatness and cheerfullness. Set him as near this as seems to agree with him; If he sputters do not be anxious; some husbands do this until they are quite done. Add a little sugar in the form of what confectioners call kisses, but no vinegar or pepper on any account. A little spice improves them, but it must be used with great judgment.

Do not stick any sharp instrument into him to see if he is becoming tender. Stir him gently; lest he lie to flat and close to the kettle and so become useless. You cannot fail to know when he is done.

If thus heated you will find him very digestible, agreeing perfectly with you, and he will keep as long as you want, unless you become careless and set him in too cold a place.

Author Unknown

I clipped this out of a magazine some 30 years ago. At that time it was a “recipe” unearthed in an old American attic.

Wilma Beisner

Southern Buttermilk Hotcakes

Beat yokes of 3 eggs very well. Blend in 3 tbsp. of melted butter and 1 tbsp. sugar. Add 1.5 cups of sifted flour, sifted with 1 tsp. soda, 1 tsp. baking powder and 1/4 tsp. salt. Add alternately with 1 2/3 cups of buttermilk. Beat until smooth. Fold in stiffly beaten egg whites and bake on hot griddle. Makes about 24 cakes.

Mrs Mel T Fisher
. . . Conn.

Hint! Sweet milk may be substituted for sour milk by adding 1 tblsp. of vinegar or lemon juice to each cup of milk

Chicken Salad

2 C cold chicken (diced)

3 hard boiled eggs

1/2 C sweet pickles

1 C celery

1/2 C salad dressing

1/2 C chopped nuts

2 T pimento

2 T bell pepper

Salt

Combine all ingredients and mix lightly with the mayonnaise.

Lehoyne Peter
Bridgepoint, Texas

Escalloped Chicken

4 lb fat chicken cooked and cut in pieces

1 large can mushrooms

1 cup blanched almonds

4 tablespoons butter

1 pint light cream

5 or more tablespoons flour.

Make white sauce of butter, flour, cream and one cup of stock. Mix with chicken, almonds and mushrooms. Put in shallow baking dish and cover with buttered toast crumbles. Set in pan of hot water and bake one hour at 325deg.

Gladys Danielson
Vemildeore, South Dakota

Prune Cake

1 1/2 cups sugar

3 eggs

1 cup melted Crisco

1 cup sour milk

1 teasp. soda

1 ” ” cinanmon

1 ” ” nutmeg

1 ” ” allspice

1 ” ” baking powdcr

2 cups flour

1 cup chopped prunes stewed

Beat eggs with sugar, add prunes stir in liquids, Crisco & milk alternately. Add sifted dry ingredients.

Pour into three well greased & lined caked pans.

Bake 350 deg. until firm.

Ice with chocolate.

Mrs. Kay Payne
Salem, Oregon

Spaghetti Dinner

Boil until tender – 1/2 C Spaghetti or macaroni in boiling water 1 1/2 teasp salt

Drain and rinse with hot water.

mix together: 1-10 1/2 can veg. soup.

1-10 1/2 oz. C. milk

1 1/2 C grated American cheese

3/4 teasp salt

1/8 teasp pepper

Cook over boiling water until cheese is melted, stiring constantly. Fold in spagetti [sic]. Put in greased baking dish. Arrange on top 1 lb wennier [sic]. Bake until mixture is hot or 20 min. serve 6.

Beatrice Johnson
22 Lewis McNary

Frijoles Fritos (Fried Beans)

1 pint pink beans

1 tsp salt

1/4 cup oil

1 tsp fried onion

Wash beans, put in large pot, cover with water and bring to boil. Pour water off. Cover again with water, bring to boil and then cook slowly until tender. Heat oil in pan, and fry onions if they are desired, add salt. Put four cups of beans in hot oil and cook rapidly for 15 minutes. Mash and simmer 15 minutes longer.

Annette . . . .

Taviche, Oaxaca, Mexico

Method – put the tomatoes, the peppers, the onions, & the celery thru the meat chopper, add the salt, and let stand overnight.

In the morning drain. Make a sirup [sic] of the vinegar, the brown sugar, mustard seed, cloves & cinnamon.

Scald the sirup and add it to the chopped mixture & simmer (after it has been brought to boiling) for thirty five minutes.

Viola M. Wadman
Springfield, Mass.

Pk=Peck

Tbs=Tablespoon