In the race to scale with AI, you need data infrastructure that can match your pace. EverPierre's data storage platform brings all your data into one hub. No silos, no scrambling, just instant access to tame your data chaos. And with EverPierre's storage as a service subscription, your storage and security upgrade automatically with zero downtime, your infrastructure stays current so your business never slows down. Visit Visit EverPeerData.com to learn more today.

With EverPeer, you're not just in the race.

You're built to win it. Welcome to Snewscast, the podcast designed to help you fall asleep. Find us on Snewscast.com and follow us on Instagram at Snewscast to find behind the scenes content. You feel like to get an email once a week with upcoming sleep stories and other news. Subscribe to the Snewsletter at Sozecast.com. This episode is brought to you by Fruit Cups with Maraschino Charris. Tonight, we'll read from For Lunchin and Supper Gasts written by Alice Bradley, published in 1923. Lunchin is the formal word for lunch, a light midday meal. In the middle ages, before electric lighting and industrialization, the midday meal was large and considered dinner. There was no lunch, so later in the evening, a lighter male was had called supper.

But, by the 1800s, the large male of dinner was pushed into the evening, and thus not only was supper squeezed out, but there was a need for something to eat in between breakfast and dinner. Up until the early 1800s, lunchen was generally reserved for ladies who would often have lunch with one another when their husbands were out. The meal was often made up of leftovers from the previous night's plentiful dinner. Beginning in the Victorian era, afternoon tea supplemented this luncheon at 4 o'clock. Let's get cozy. Close your eyes.

Relax your body into the softness of your bed.

Now, take a few deep breaths. Introduction Meals of many courses are neither practical nor popular with the modern hostess. For a company luncheon or supper, it is not necessary to serve more than a hot dish, a salad, a biscuit or sandwich, a dessert, and a beverage. A first course and a relish may be provided if desired. For a luncheon, it is a help to have some things done the day before. For picnics and parties much must be done in advance. As an aid to the hostess we have listed after each menu what these preliminary preparations maybe. Sandwiches and biscuits. Sandwiches may be made and wrapped first in dry cheesecloth, then in damp cheesecloth, and placed in a covered crock some hours before a meal. The hot biscuits may be replaced by rolls or bread and butter if desired. Automobile picnics. For picnics, the beverages and hot dishes may be prepared at home and carried in thermos food jars. The cold dishes may be packed in a small, portable refrigerator. The biscuits, sandwiches, cakes and cookies should be carefully wrapped in wax paper and packed in boxes. Ice creams may be taken in the freezer. Hot sandwiches and bacon may be cooked over the coals or on a portable oil or alcohol stove. In some menus it may be desirable to omit or modify a few of the dishes if food is to be carried several miles. Recipes and menus The following recipes are planned to serve 8 persons. Most of them may be divided for a smaller party. 1. Fruit Cup, Hot Ham Sandwich. Current or grape jelly. Tomato salad with cheese dressing. Cocoa ice cream. Thick margarites. Tea with candied mint leaves. Preliminary preparations. Fruit cup ready to chill. Ham prepared for the sandwiches. Tomatoes peeled and placed in icebox. Salad dressing made. Fig margarine made. Candied mint leaves prepared. Ice cream ready to freeze. Jelly made. Fruit cup. Remove skin and seeds from a half pound of white grapes. If grapes are firm, boiling water may be poured over them and allowed to stand one minute when skins will come off easily. Pear, two oranges, removing the white part with the skin, and remove sections free from membrane. Cut 4 slices canned pineapple in dice. Mix the fruit with a 3rd cup sugar, 1 tablespoon lemon juice, 1.5 cup orange 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 and salt and stir occasionally until juice begins to freeze. Serve in cocktail glasses garnishing each glass with a maraschino cherry. Hot ham sandwiches. Put one pound cooked ham through a food chopper. Add four tablespoons creamed butter, one teaspoon mustard, and one teaspoon paprika, and mix well. bread and 16 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 Beat two eggs slightly and add two cups of milk. Dip sandwiches, one at a time in this mixture, and saute in butter, cooking on one side until browned, and then turning and browning the other side. Serve very hot.

Other meat or marmalade or jam may be used in sandwiches in place of ham. Grape or current jelly. Wash and pick over fruit. Cattle one layer at a time and boil, stirring frequently until juice is extracted from pulp. Let drip through double piece of cheesecloth, rinsed in cold water, overnight, or until juice no longer drips. Do not squeeze. Two, one tablespoon juice, add one tablespoon alcohol, stir and let stand 10 minutes. If two thirds of the mixture is cloudy, use two thirds of a cup sugar to each cup of juice.

If all is cloudy, use equal parts sugar and juice. This is called the pectin test.

Be sure that juice mixed with alcohol is discarded immediately. Measure remaining juice into to kettle, bring to boiling point, add required amount of sugar and cook until

and Measure remaining juice into kettle, bring to boiling point, add required amount of sugar, and cook until mixture will show two distinct, firm drops when dripped from side of spoon, or when small amount will become firm when dropped on very cold saucer. and skim and pour into sterilized glasses. Second extraction. Return fruit pulp to kettle at barely enough cold water to cover it. Bring slowly to boiling point. stirring to prevent burning on, cook 5 minutes, drain and finish as for first extraction, boiling 5 minutes before adding the sugar. Third extraction. Proceed as for second extraction extraction Often times the juice from second and third extractions may be combined before being made up into jelly. By making three extractions, the amount of jelly obtainable from a given amount of fruit, maybe almost doubled. Cocoa ice cream Mix very thoroughly. A half cup dry powdered cocoa. A few grains of salt. One cup of sugar. And one tablespoon of cornstarch. Add slowly 2 cups of milk, scalded and cook over boiling water 20 minutes, stirring until thickened and occasionally afterward. Pour over 2 eggs, well beaten, chill, and add two cups cream, beaten stiff, one teaspoon vanilla, and one cup syrup, drained from a can of raspberries or strawberries, and freeze. If frozen in a vacuum freezer, put mixture and center can of freezer, cover, invert freezer, and fill outer compartment with finely crushed ice mixed with half the amount of rock salt. Open the freezer occasionally, scrape cream from sides and mix well using a long bladed knife. If frozen in an ordinary freezer, it is not necessary to beat the cream. Put mixture in can of ice cream freezer, surround with three parts ice and one part salt. Let mixture stand five minutes, then turn crank slowly until mixture is stiff. When frozen, drain off water, ice and repack, using four parts ice and one part salt. big margarades. Put in top of double boiler,

7 and an eighth cup of sugar,

and 3 tablespoons water.

Stir until sugar is dissolved as much as possible. There will still be small sugar crystals remaining. Wash sugar crystals from inside of double boiler with pastry brush dipped in cold water. Add one egg white, unbeaten. Place over hot water and cook. Beating constantly with egg beater for 7-12 minutes or until mixture will hold its shape.

Add 1 tablespoon marshmallow cream and 1 ¼ teaspoon of vanilla and fold over and over until again stiff enough to hold

its shape. At a third cup of fix cut in small pieces and a third cup of figs, cut in small pieces and a third cup nutmeats cut in small pieces. Pile on small round crackers and bake at 375 degrees for 10 minutes or until delicately brown. This rule will cover three dozen small crackers. Should frosting be too soft to hold its shape after adding marshmallow cream, it may be again placed over hot water and folded gently over and over until it becomes slightly granular around the edges. Remove from hot water and continue folding over gently until of the desired stiffness. Marshmallow frosting. Use above mixture with or without figs and nuts as a cake filling or frosting. It need not be baked. Candied mint leaves. wipe, fresh mint leaves Wipe fresh mint leaves Remove from stems and rub each leaf gently with the finger dipped in egg white slightly beaten. Mix 3 tablespoons granulated sugar with 3 drops oil of oil of spear mint, and sift over each side of the mint leaves. Lay close together on a cake rack, covered with wax paper, and leave in a warm, but not a hot hot place until crisp and dry. Serve in tea with sliced lemon and loaf sugar. Tea. Have fill a perforated teaspoon or tea ball with orange pico or other preferred tea. Place in cup and fresh boiling water until cup is 2 thirds full. Remove tea spoon as soon as tea is of desired strength. Two or three cups of tea can usually be made without emptying and refilling the teaspoon.

Menu 2 Grapefruit baskets with mince, open cheese and bacon sandwich, mixed sweet pickles, Crab meat and tomato jelly salad

Egg biscuits

Orange layer cake. Ice coffee with vanilla. Preliminary preparations. Grapefruit prepared and put on ice. Cheese grated or chopped for sandwiches. Bacon cut same length as bread slices. Pickles may be made at any time. Tomato jelly and mayonnaise dressing made. Eggs hard cooked celery or endive cut and put in cold water.

Crab meat picked over and put on ice. Lettuce washed and put on ice in cheesecloth. Cake baked and one layer frosted. Cake filling made except the whipped cream, dry ingredients and shortening for biscuits combined. Grapefruit baskets. Cut in two for grapefruits. Insert two toothpicks opposite each other on each half. From one half inch on each side of toothpick, cut through the skin around the grapefruit, one fourth of an inch from the top of each half, leaving skin hole where toothpicks are inserted.

Loosen pulp and remove and discard seeds, membrane and toothpicks. Sprinkle pulp of each with one cream peppermint, broken in pieces and chill. the two strips of skin together above the grapefruit and tie together with narrow ribbon for the handle. Insert in the knot a sprig of flowers, berries or mint and place on doily on individual serving plates. Next, sweet pickles. Put in small, egg-ed or enamel saucepan. One cup vinegar. Half a cup of sugar. Quarter teaspoon peppercorns. Quarter teaspoon.25g of cornstarch, 1.25g of cornstarch, 1.25g of cornstarch, 1.25g of cornstarch, 1.25g of cornstarch, 1.25g of cornstarch, 1.25g of cornstarch, 1.25g of cornstarch, 1.25g of cornstarch, 1.25g of cornstarch, 1.25g of cornstarch, 1.25g of cornst and clusters of 2 or 3. Cook 10 minutes, remove raisins, and add 18 small sweet cucumber pickles and cook 10 minutes. and glass jar and closely packed layers.

Putting raisins in first. Arrange and glass jar and closely packed layers.

Putting raisins in first, then cherries, then pickles. Repeat until jar is full. hot syrup into jar and seal.

...