Mack Collins, my paternal great grandfather, like man Black men of who came of age at the turn of the 19th Century worked in kitchen, particularly on America’s railroads. The standards he studied for good service, included The Lunch Room by Paul Richards, a book “Devoted to Plans, Equipment, Management, Accounting, Food and Drink Sales, Bills of Fare, Receipts.” A second edition of the book was published by The Hotel Monthly in 1916 and came into my possession by way of an Aunt when his last wife called Mrs. Lorraine passed away in the 1980s. The most important thing about this vintage book are the notes and recipes my great grandad wrote in the front matter and margins. The following are some of the recipes I plan to try out in the coming season. I write them as they were written. So measurements are not always written. Refer to other recipe sources and to the work of Vertamae Grosvenor, in order to familiarize yourself with the idea of Vibration Cooking.
Cabbage, Tomatoes, Green Peppers, red peppers, sugar to taste boiled in vinegar.
Beat the whites of eggs to a stiff froth, add sugar, stir to stiffness, add chopped pecans…
Asparagus Pineapple Salad
Sliced pineapple, asparagus points, diced chicken, celery, nuts, mayonnaise. Serve on lettuce leaf.
Have fun with it–Malaika