Maybe that errant wife should have checked the club news, which suggested that cooking clubs were a popular trend among the ladies of the times. Under a regular feature called "Don'ts for Wives," appeared this warning: "Don't expect him to be amiable with a breakfast of tough steak, greasy potatoes, cold rolls and muddy coffee." The editors of the day didn't restrict cooking advice to actual food stories. (Oysters showed up a lot in those early years.)įood coverage in 1895 appeared on a page called "Maids and Matrons." From one day: New ways of garnishing, how to make a flower salad, olives in cooking ("They should occupy a prominent place in the kitchen") and "Using up Cold Turkey - The Various Ways in Which a French Housewife Would Do It." There was even a "recipe."Ī more conventional "receipt" appeared on the same page for creamed oysters in a chafing dish. The "wise housewife" saves her crumbs to treat everything from lamp shades to picture frames for dust. "The Value of Soup - A Physician Recommends It for Its Stimulating Effects" advised in 1890 that every evening meal start with soup, to soothe the stomach of he who came home "tired and hungry." Consuming soup slowly, it said, was an "aid to digestion." (The expert physician was never named.)Īnother story announced "New Uses for Crumbs." The answer: housecleaning. And very few recipes, certainly none as we know them today.īut then, everyone (read: women) back then knew how to cook, right?Ī few tidbits from this hit-or-miss era of food coverage: ![]() In those days, there was no food section, not even a food page, and of course, no photographs. 25, 1882, tucked inconspicuously in a column of type, was the heading "Notes for the Cook." Among other things, the anonymous writer advised "how to boil corn beef nicely," remarked that squash fritters were "nice for breakfast" and told how to make "an excellent wine pudding sauce." The very first food coverage appeared nine days after The Milwaukee Journal started publishing. I've been privileged to have worked on food coverage for The Journal for 8½ years, under three different editors, and to serve for the past six months as its last food editor.īut that's a small part of 113 years of delicious tradition. Perusing the microfilm files to see what we have dished up food-loving readers over the years was instructive, entertaining, a bit sad and more than a little therapeutic. 25, 1882, readers of this paper have found recipes, cooking advice, discussions of trends, nutrition news, coupons, and much more related to the popular habit of stuffing our faces. It provided an overview of food coverage in Milwaukee's afternoon newspaper from the very beginning. (Names and addresses will be withheld upon request.) Past columns can be found at Column compiled by Joanne Kempinger Demski.Editor's note: This is the story I wrote in 1995 for the last Food section of The Milwaukee Journal, days before The Journal and the Milwaukee Sentinel merged into the Journal Sentinel. To request a recipe, write 'You Asked for It,' Milwaukee Journal Sentinel, Box 371, Milwaukee, WI 53201-0371 fax to (414) 224-2133 e-mail to Requests must include complete restaurant name and address (only businesses still in operation will be considered), as well as your name, address and phone number. Remove a third of the beans and puree in food processor. Add seasonings and cook 2 minutes.Īdd beans, stock and reserved bean soaking liquid and simmer, half-covered, about 20 minutes or until beans are very tender but not falling apart. Sweat vegetables, covered, 10 minutes, stirring regularly. Add olive oil, onions, carrot, celery and garlic. Place large soup pan on stovetop and bring to medium heat. ![]() Salt and pepper to tasteFresh mint for garnishĭrain liquid from beans and reserve 1 cup of the liquid to use later. Coquette Cafe Turkish Black Bean Soup Makes 8 to 10 servingsĢ cups dried black beans, rinsed well, then soaked overnight in four times their volume of hot tap water (covered)ĥ large cloves garlic, peeled and finely dicedġ ½ tablespoons ground cumin2 tablespoons ground coriander He said he has also made variations of this recipe - for example, one with chiles. It's a very simple recipe, but it has a lot of flavor with all the spices in it.' Sometimes we will put a recipe together because we have certain ingredients on hand. ![]() Michael Bressler, chef de cuisine, sent the recipe, which he said he developed at the restaurant. A Milwaukee reader requested the recipe for a bean soup that was a special at Coquette Café, 316 N.
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