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1889 Victorian Trade Card - Arbuckle Brothers Coffee Company - OATMEAL (#20)
SERIES: Cooking Notes (Black text variety)
SIZE: 5" x 3"
DATE: 1889
LITHOGRAPHER: Knapp & Co.
CONDITION: Fair to good, I'd say. This card is only lightly soiled, but has noticeably worn edges and corners, along with multiple creases and a couple tiny edge tears. (Please see scans.)
MULTIPLE ITEM SHIPPING DISCOUNT: I will ship up to 4 cards for the single base shipping charge shown. For purchases of more than 4 cards, the shipping charge will increase by just a small increment for every 4 additional cards.
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RECIPES: Oatmeal
CRACKED WHEAT.--Take one teacupful of cracked wheat, a little salt and one quart of hot water; boil for one-half hour, stirring occasionally to prevent burning. Serve with maple syrup, or sugar and cream.
HOMINY.--Take one pint of hominy and put it in a quart of boiling water, cover the dish with a tight cover and allow it to soak over night; in the morning add two gills of sweet milk and a little salt; put on a hot fire in a kettle of boiling water, and let it boil for half an hour.
MUSH AND MILK.--Put a lump of butter the size of an egg into a quart of water; make it sufficiently thick with corn meal and a little salt; it must be mixed perfectly smooth and stirred constantly until sufficiently done. This may be eaten hot with milk, which makes a very palatable dish.
INDIAN MUSH.--Take some yellow Indian meal and boil in water with a little salt and a good lump of butter; have it well boiled, stirring all the time. Serve with buttermilk.
WHEATEN GRITS.--Soak or simmer very slowly on the fire the afternoon before needed. Add a little salt, and, if boiled in water, warm over for breakfast with milk, and add a good lump of butter.
RICE GRUEL.--Put a large spoonful of unground rice into six gills of boiling water, with a stick of cinnamon or mace; strain it when boiled soft, and add half a pint of new milk; put in a teaspoonful of salt, and boil it a few minutes longer.
If you wish to make a gruel of rice flour, mix a tablespoonful of it smoothly with three of cold water and stir it into a quart of boiling water. Let it boil five or six minutes, stirring it constantly. Season with salt, a little butter, and add, if you like, nutmeg and white sugar.
SIZE: 5" x 3"
DATE: 1889
LITHOGRAPHER: Knapp & Co.
CONDITION: Fair to good, I'd say. This card is only lightly soiled, but has noticeably worn edges and corners, along with multiple creases and a couple tiny edge tears. (Please see scans.)
MULTIPLE ITEM SHIPPING DISCOUNT: I will ship up to 4 cards for the single base shipping charge shown. For purchases of more than 4 cards, the shipping charge will increase by just a small increment for every 4 additional cards.
--------------------------------------------------------------
RECIPES: Oatmeal
CRACKED WHEAT.--Take one teacupful of cracked wheat, a little salt and one quart of hot water; boil for one-half hour, stirring occasionally to prevent burning. Serve with maple syrup, or sugar and cream.
HOMINY.--Take one pint of hominy and put it in a quart of boiling water, cover the dish with a tight cover and allow it to soak over night; in the morning add two gills of sweet milk and a little salt; put on a hot fire in a kettle of boiling water, and let it boil for half an hour.
MUSH AND MILK.--Put a lump of butter the size of an egg into a quart of water; make it sufficiently thick with corn meal and a little salt; it must be mixed perfectly smooth and stirred constantly until sufficiently done. This may be eaten hot with milk, which makes a very palatable dish.
INDIAN MUSH.--Take some yellow Indian meal and boil in water with a little salt and a good lump of butter; have it well boiled, stirring all the time. Serve with buttermilk.
WHEATEN GRITS.--Soak or simmer very slowly on the fire the afternoon before needed. Add a little salt, and, if boiled in water, warm over for breakfast with milk, and add a good lump of butter.
RICE GRUEL.--Put a large spoonful of unground rice into six gills of boiling water, with a stick of cinnamon or mace; strain it when boiled soft, and add half a pint of new milk; put in a teaspoonful of salt, and boil it a few minutes longer.
If you wish to make a gruel of rice flour, mix a tablespoonful of it smoothly with three of cold water and stir it into a quart of boiling water. Let it boil five or six minutes, stirring it constantly. Season with salt, a little butter, and add, if you like, nutmeg and white sugar.
