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You're built to win it. Welcome to Snewscast, the podcast designed to help you follow Sleep. Find us at snoozecast.com and wherever you listen to podcasts. If you'd like to listen at free or unlock our entire vast and snoozy catalog of Sleep stories, go to snoozecast.com slash plus. This episode is brought to you by Perfect Lemons. Tonight, we'll read excerpts from the Myrtle Read Cookbook written by Myrtle Read and published in 1916. Read was an American author, poet, journalist, and philanthropist. Reed's cookbook blends recipes with spirited commentary on everything from kitchen organization to the art of table service. At the time of its publication, domestic science was gaining popularity, with cookbooks increasingly serving as lifestyle guides for middle-class households. This is the second time we featured excerpts from this particular book. If you enjoyed tonight's episode, check out Snues' Cast's episode, The Doilyde Breakfast table that last aired in June of 2023.

Let's get cozy. Close your eyes.

Relax your body into the softness of your bed. Now take a few deep breaths. There is an old saying to the effect that, all may eat, but ladies and gentlemen, dine. The difference lies more in the preparation and manner of serving than in the food itself. And whether her evening meal is a banquet or a repast of the lunch counter sort, rest wholly with the housewife. We pause long enough to pay our disrespects to that barbarous institution known in America as the Sunday dinner. On six days in the week, the average businessman eats a light luncheon or none at all. On the seventh day, at an unacoustomed hour, he eats a heavy meal, goes to sleep shortly afterward, and wonders why Monday is a blue day. Our uncivilized Sundays are responsible for our Monday morning headaches, and for the gloom which, in many a household, does not wear off until Tuesday morning. If Sunday were a day of fasting, instead of a day of feasting, Monday might be radiant occasionally, instead of riotous or revolutionary. We make Sunday a hard day for the women of the household, especially the servants, and the imperial liver appertaining to the head of the establishment, balks sometimes at the strain. In more than one household, a 12 or 1 o'clock breakfast has proved both hygienic and satisfactory. Coffee and rolls are served to those who want them at eight or nine o'clock if they come into the dining room. At noon, the family sits down to a simple breakfast. Fruit, broiled chicken, creamed potatoes, hot bread, and coffee, for example. The maid has few dishes to wash, is not too tired to enjoy her afternoon off, and gets away two or three hours earlier than her less fortunate sisters.

Also, she remains where she is hired, which has its advantages. Only a light lunch is needed in the evening, which the mistress may serve, leaving the dishes to be washed in the morning. Owing to the aforesaid American servant problem and increasing number of women do their own housework, not from choice, but from stern necessity. This book is intended for the woman in a small house or apartment who is her own cook, who earnestly desires to do her duty by her family. It'd be something more than a weary drench, who has to look after her dimes and nickels, if not her pennies, and who once more than the weekly afternoon off accorded to the stronger women who undertake domestic tasks. Simplicity, and as a general rule, economy, has been the standard by which each recipe has been judged. All are within the capabilities of the most inexperienced cook, who is willing to follow directions, and in the case of such variable materials, as flower and eggs, trust now and then to her own judgment. Luncheon beverages In as much as coffee usually appears both at breakfast and dinner, it is well to bar it out absolutely from the luncheon table. Too much coffee drinking is injurious, as the makers of imitation coffees assure us daily through the medium of expensive advertisements. Though nothing else is quite as good as coffee, yet there are many other beverages that will prove acceptable at luncheon. Milk. Serve from an earthen pitcher. Either hot or cold as preferred. Buttermilk. Buttermilk is always served ice cold. a a hot day a glass of buttermilk and a cracker or a bit of salted toast will often prove a sufficient luncheon. Tea. Use the best tea. The cheap tea is dear at any price. Scald out tea pot, which should never be of metal. And put into it a teaspoonful of tea for each person and one for the pot. Add as many cupfuls of hot water as there are teaspoonfuls of tea. Cover and let steep for a moment, but never allow it to boil.

The water for tea must be freshly boiled

and taken at the first vigorous boil.

When tea is boiled,

tanin is extracted from the grounds

and tanin, even in the most minute quantities,

has a very injurious effect upon the lining of the stomach. Vienna chocolate. Three heaping teaspoonfuls of grated chocolate mix to a paste with cold water. Pour it into a double boiler with four cupfuls of milk boiling hot. Add sugar to taste and let cook five minutes. Beat the whites of two eggs to a stiff froth and put into the chocolate pot. Put a teaspoonful of vanilla into the chocolate after taking from the fire and pour the hot chocolate very slowly upon the eggs.

Stirring vanilla into the chocolate after taking from the fire and pour the hot chocolate very slowly upon the eggs, stirring constantly with a silver spoon or the wooden stick which comes for the purpose. It makes a delicious frothy chocolate. The cocoa which comes in packages This may be used instead of grated chocolate.

Cocoa. Directions are given on the package the cocoa comes in, if not, by another kind next time. Lemonade. Select perfect lemons and roll until soft.

Extract the juice using a glass lemon squeezer and rejecting the seeds and pulp. Rub cut loaf sugar over the peel of the lemon to extract the oil and add to the lemon juice. Fill a glass pitcher one third full of broken ice. Pour the lemon juice upon the ice and add granulated sugar and water to taste. Ice tea. Make tea according to directions given above, using two or three extra teaspoonfuls of tea. Fill a glass pitcher half full of broken ice and pour the tea scalding hot upon the ice, being careful that the stream strikes the ice and not the pitcher Serve with cut loaf sugar and slices of lemon.

Pineapple cup. Put into a bowl the juice of three lemons, two oranges sliced and seated, one grated pineapple and one cup full of sugar. Let's stand an hour to extract the juice, then strain through a fruit press. Add to the juice as much cold water as desired, and two slices of pineapple shredded. Pour into glasses half full of cracked ice. Raspberry cup. Mash and strain two cupfuls of currents stripped from the stems. Mash also an equal quantity of raspberries. Mix the juices, sweetened to taste,, and serve in glasses with cracked ice and cold water. Pineapple lemonade. One cup full of sugar. One cup full of canned pineapple. One cup full of water. and the juice of two lemons. Boil the sugar and water until it threats. Put the pineapple through the fruit press and add to the syrup with the juice of the lemons. When ready to serve, add water and sugar to taste. Serve ice cold. Grape juice. Stam, ripe, conquered grapes. Do not wash unless necessary. Cover with cold water and put into a saucepan over a slow fire. Boil until the grapes are in pieces, then strain through coarse cheesecloth and sweet in to taste. Serve in glasses with plenty of cracked ice. Blackberry Shrub For every cup full of fruit juice, take one half cup full of cider vinegar and two cup fulls of sugar. Put the fruit, sugar and vinegar over the fire. Stir until the sugar dissolves and boil until a thick syrup. If necessary, strain and bottle. When served, allow one fourth

cup full of syrup to half or three fourths of a cup full of ice water.

Raspberry shrub. Use ripe raspberries and prepare according to directions given for blackberry shrub. Raspberry Dash. Fill the tumbler half full of cracked ice. Add one tablespoon full of sweetened raspberry juice and one tablespoon full of cream. Fill the glass with soda water. Mint sanghari. Crush two or three sprays of mint with a lump of sugar. Put in two, a glass half full of cracked ice. Add four tablespoons full of grape juice and fill the glass to the brim with charged water. Shake thoroughly and strain into another glass. Seltzer Lemonade

Squeeze the juice of a lemon into a tall glass. Add 2 inches of shaved ice, 2 heaping teaspoonfuls of sugar, and fill the glass with sensor. Temperance punch. A panna tablespoon full of good tea pour two quarts of boiling water. In the meantime, have ready the juice and peelings of three lemons and one orange in a picture. When the tea has steeped for five minutes, strain through a fine strainer into the pitcher. Add a cup full of sugar and cool slowly. At serving time, put into glasses with plenty of ice. Simple desserts, blank modge. Thick and a quart of milk with four tablespoonfuls of corn starcharch rubbed smooth with a little of it add a teaspoonful of salt and sugar and flavoring to taste mold chill and serve with a sauce made of a cup full of jam or jelly thoroughly mixed with the whites of three eggs,

beaten, to a stiff froth.

Almond Blanc Mange. They can accord a boiling milk with three

tablespoonfuls of cornstarch, rub smooth with a little cold milk,

...