RECIPES

WE CONCLUDE OUR extended presentation of select recipes from the 1923 edition of The Calorie Cook Book, by Mary Dickerson Donahey: “Menus for Reducing—for Upbuilding—for Maintenance,” available in the Public Domain, with a special addendum, because we kept thinking about a previous week’s recipe for Pepper Hash Sandwiches, which called for “any one of the […]

I have learned fresh eggs do not do well for this project if you boil them perfectly, like Martha Stewart, where you put the eggs in water, get it to just boiling, and then turn off the heat, cover, and wait 13 minutes. Martha Stewart never makes anything the easy way, even a boiled egg. You could look it up, but don’t bother.