Cream of scallop soup
From the Boston Cooking School Cookbook in 1919, by Fannie Farmer.
1 quart scallops
4 cups milk
Bit of bay leaf
¼ teaspoon peppercorns
1 tablespoon chopped onion
5 tablespoons butter
¼ cup flour
Clean scallops, reserve ½ cup and finely chop remainder. Add these to milk, with seasonings and two tablespoons butter, and cook slowly for 20 minutes. Strain and thicken with remaining butter and flour cooked together. Parbroil reserved scallops, and add to soup. Serve with small biscuits or oysterettes.
Instructions for drying fresh produce, circa 1919:
Drying is one of the simplest and cheapest ways of preserving fruits and vegetables for future use. Food may be dried by the sun or by artificial heat. If dried in the sun, protection from dust must be given, and food must be put under cover in the evening before the dew falls. Spread the prepared fruit or vegetable on frames covered with coarse wire netting or cheese cloth and put in the sun for successive days until the product is sufficiently dried. Artificial drying is quicker and cleaner than sun drying, especially in moderate and cold climates. In drying food by artificial heat, use a “patent drier” that will dry the largest amount of food with the smallest expenditure of time and heat.