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<h1>GOOD THINGS TO EAT</h1>
<h4>AS</h4>
<h2>SUGGESTED BY RUFUS</h2>
<h4>A COLLECTION OF PRACTICAL RECIPES FOR<br/>
PREPARING MEATS, GAME, FOWL, FISH,<br/>
PUDDINGS, PASTRIES, ETC.</h4>
<h4>BY</h4>
<h3>RUFUS ESTES</h3>
<p class='center'>FORMERLY OF THE PULLMAN COMPANY PRIVATE CAR SERVICE, AND PRESENT<br/>
CHEF OF THE SUBSIDIARY COMPANIES OF THE UNITED STATES<br/>
STEEL CORPORATIONS IN CHICAGO</p>
<div class="figcenter"><ANTIMG src="images/img002.jpg" alt="motif" title="motif" /></div>
<p class='center'>CHICAGO<br/>
PUBLISHED BY THE AUTHOR<br/>
1911<br/><br/>
Copyrighted 1911<br/>
By Rufus Estes, Chicago</p>
<hr style="width: 65%;" />
<h2>FOREWORD</h2>
<div class="figleft"><ANTIMG src="images/img004.jpg" alt="Ornamental 'T'" title="Ornamental 'T'" /></div>
<p>hat the average parent is blind to the faults of its offspring is a
fact so obvious that in attempting to prove or controvert it time and
logic are both wasted. Ill temper in a child is, alas! too often
mistaken for an indication of genius; and impudence is sometimes
regarded as a sign of precocity. The author, however, has honestly
striven to avoid this common prejudice. This book, the child of his
brain, and experience, extending over a long period of time and varying
environment, he frankly admits is not without its faults—is far from
perfect; but he is satisfied that, notwithstanding its apparent
shortcomings, it will serve in a humble way some useful purpose.</p>
<p>The recipes given in the following pages represent the labor of years.
Their worth has been demonstrated, not experimentally, but by actual
tests, day by day and month by month, under dissimilar, and, in many
instances, not too favorable conditions.</p>
<p>One of the pleasures in life to the normal man is good eating, and if it
be true that real happiness consists in making others happy, the author
can at least feel a sense of gratification in the thought that his
attempts to satisfy the cravings of the inner man have not been wholly
unappreciated by the many that he has had the pleasure of serving—some
of whom are now his stanchest friends. In fact, it was in response to
the insistence and encouragement of these friends that he embarked in
the rather hazardous undertaking of offering this collection to a
discriminating public.</p>
<p>To snatch from his daily toil a few moments, here and there, in order to
arrange with some degree of symmetry, not the delicacies that would
awaken the jaded appetite of the gourmet, but to prepare an ensemble
that might, with equal grace, adorn the home table or banquet board, has
proven a task of no mean proportions. Encouraged by his friends,
however, he persevered and this volume is the results of his effort.</p>
<p>If, when gathered around the festal board, in camp or by fireside, on
train or ship, "trying out" the recipes, his friends will pause,
retrospectively, and with kindly feelings think from whence some of the
good things emanated, the author will feel amply compensated for the
care, the thought, the labor he has expended in the preparation of the
book; and to those friends, individually and collectively, it is
therefore dedicated.</p>
<hr style="width: 65%;" />
<h2>SKETCH OF MY LIFE</h2>
<p>I was born in Murray County, Tennessee, in 1857, a slave. I was given
the name of my master, D. J. Estes, who owned my mother's family,
consisting of seven boys and two girls, I being the youngest of the
family.</p>
<p>After the war broke out all the male slaves in the neighborhood for
miles around ran off and joined the "Yankees." This left us little folks
to bear the burdens. At the age of five I had to carry water from the
spring about a quarter of a mile from the house, drive the cows to and
from the pastures, mind the calves, gather chips, etc.</p>
<p>In 1867 my mother moved to Nashville, Tennessee, my grandmother's home,
where I attended one term of school. Two of my brothers were lost in the
war, a fact that wrecked my mother's health somewhat and I thought I
could be of better service to her and prolong her life by getting work.
When summer came I got work milking cows for some neighbors, for which I
got two dollars a month. I also carried hot dinners for the laborers in
the fields, for which each one paid me twenty-five cents per month. All
of this, of course, went to my mother. I worked at different places
until I was sixteen years old, but long before that time I was taking
care of my mother.</p>
<p>At the age of sixteen I was employed in Nashville by a restaurant-keeper
named Hemphill. I worked there until I was twenty-one years of age. In
1881 I came to Chicago and got a position at 77 Clark Street, where I
remained for two years at a salary of ten dollars a week.</p>
<p>In 1883 I entered the Pullman service, my first superintendent being J.
P. Mehen. I remained in their service until 1897. During the time I was
in their service some of the most prominent people in the world traveled
in the car assigned to me, as I was selected to handle all special
parties. Among the distinguished people who traveled in my care were
Stanley, the African explorer; President Cleveland; President Harrison;
Adelina Patti, the noted singer of the world at that time; Booth and
Barrett; Modjeski and Paderewski. I also had charge of the car for
Princess Eulalie of Spain, when she was the guest of Chicago during the
World's Fair.</p>
<p>In 1894 I set sail from Vancouver on the Empress of China with Mr. and
Mrs. Nathan A. Baldwin for Japan, visiting the Cherry Blossom Festival
at Tokio.</p>
<p>In 1897 Mr. Arthur Stillwell, at that time president of the Kansas City,
Pittsburg & Gould Railroad, gave me charge of his magnificent $20,000
private car. I remained with him seventeen months when the road went
into the hands of receivers, and the car was sold to John W. Gates
syndicate. However, I had charge of the car under the new management
until 1907, since which time I have been employed as chef of the
subsidiary companies of the United States Steel Corporation in Chicago.</p>
<hr style="width: 65%;" />
<h2>HINTS TO KITCHEN MAIDS</h2>
<p>It is always necessary to keep your kitchen in the best condition.</p>
<p><b>Breakfast</b>—If a percolator is used it should first be put into
operation. If the breakfast consists of grapefruit, cereals, etc., your
cereal should be the next article prepared. If there is no diningroom
maid, you can then put your diningroom in order. If hot bread is to be
served (including cakes) that is the next thing to be prepared. Your gas
range is of course lighted, and your oven heated. Perhaps you have for
breakfast poached eggs on toast, Deerfoot sausage or boiled ham. One of
the above, with your other dishes, is enough for a person employed
indoors.</p>
<p>When your breakfast gong is sounded put your biscuits, eggs, bread,
etc., in the oven so that they may be ready to serve when the family
have eaten their grapefruit and cereal.</p>
<p><b>Luncheon</b>—This is the easiest meal of the three to prepare.
Yesterday's dinner perhaps consisted of roast turkey, beef or lamb, and
there is some meat left over; then pick out one of my receipts calling
for minced or creamed meats; baked or stuffed potatoes are always nice,
or there may be cold potatoes left over that can be mashed, made into
cakes and fried.</p>
<p><b>Dinner</b>—For a roast beef dinner serve vegetable soup as the first
course, with a relish of vegetables in season and horseradish or
chow-chow pickle, unless you serve salad.</p>
<p>If quail or ducks are to be served for dinner, an old Indian dish, wild
rice, is very desirable. Prepare this rice as follows:</p>
<p>Place in a double boiler a cupful of milk or cream to each cupful of
rice and add salt and pepper to taste. It requires a little longer to
cook than the ordinary rice, but must not be stirred. If it becomes dry
add a little milk from time to time.</p>
<p>Do not serve dishes at the same meal that conflict. For instance, if you
have sliced tomatoes, do not serve tomato soup. If, however, you have
potato soup, it would not be out of place to serve potatoes with your
dinner.</p>
<p>Fish should never be served without a salad of some kind.</p>
<p>The above are merely suggestions that have been of material assistance
to me.</p>
<hr style="width: 65%;" />
<h2>TABLE OF WEIGHTS AND MEASURES</h2>
<table border="0" cellpadding="2" width="65%" cellspacing="0" summary="TABLE OF WEIGHTS AND MEASURES">
<tr><td align='left'>Four teaspoonfuls of a liquid equal 1 tablespoonful.</td></tr>
<tr><td align='left'>Four tablespoonfuls of a liquid equal 1/2 gill or 1/4 cup.</td></tr>
<tr><td align='left'>One-half cup equals 1 gill.</td></tr>
<tr><td align='left'>Two gills equal 1 cup.</td></tr>
<tr><td align='left'>Two cups equal 1 pint.</td></tr>
<tr><td align='left'>Two pints (4 cups) equal 1 quart.</td></tr>
<tr><td align='left'>Four cups of flour equal 1 pound or 1 quart.</td></tr>
<tr><td align='left'>Two cups of butter, solid, equal 1 pound.</td></tr>
<tr><td align='left'>One half cup of butter, solid, equals 1/4 pound 4 ounces.</td></tr>
<tr><td align='left'>Two cups of granulated sugar equal 1 pound.</td></tr>
<tr><td align='left'>Two and one half cups of powdered sugar equal 1 pound.</td></tr>
<tr><td align='left'>One pint of milk or water equals 1 pound.</td></tr>
<tr><td align='left'>One pint of chopped meat equals 1 pound.</td></tr>
<tr><td align='left'>Ten eggs, shelled, equal 1 pound.</td></tr>
<tr><td align='left'>Eight eggs with shells equal 1 pound.</td></tr>
<tr><td align='left'>Two tablespoonfuls of butter equal 1 ounce.</td></tr>
<tr><td align='left'>Two tablespoonfuls of granulated sugar equal 1 ounce.</td></tr>
<tr><td align='left'>Four tablespoonfuls of flour equal 1 ounce.</td></tr>
<tr><td align='left'>Four tablespoonfuls of coffee equal 1 ounce.</td></tr>
<tr><td align='left'>One tablespoonful of liquid equals 1/2 ounce.</td></tr>
<tr><td align='left'>Four tablespoonfuls of butter equal 2 ounces or 1/4 cup.</td></tr>
<tr><td align='left'>All measurements are level unless otherwise stated in the recipe.</td></tr>
</table>
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