Recipe

How To Cook A Husband Circa 1934 Recipe

Add Step-by-Step Photos	Lunchboxer / All my dishes 1 year, 5 months ago This is from Good Housekeeping magazine 1983. Credited to "Mrs. A. Hutchings Frith, from Bermuda's Best Recipes, Warwick Cookbook Fund" Prep:5m Cook:100m Servings:2	Lunchboxer
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Ingredients

"A good many husbands are entirely spoiled by mismanagement in cooking, and so are not tender and good.

Some women keep them too contstantly in hot water; others freeze them;

Others put them in a stew; others keep them constantly in a pickle.

It cannot be supposed that any husband will be good and tender if managed this way, but they are truly delicious if properly treated.

Don't keep him in the kettle by force, as he will stay there himself if proper care is taken; if he should sputter and fizz, don't be anxious--some husbands do this.

Add a little sugar, the variety that confectioners call "kisses", but on no account add vinegr or pepper.

A little spice improves him, but it must be used with judgment.

Do not try him with something sharp to see if he is becoming tender.

Stir him gently lest he lie too long in the kettle and become flat and tasteless.

Directions

If you follow those directions, you will find him very digestible, agreeing nicely with you, and he will keep as long as you want to have him."

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