Good Things to Eat as Suggested by Rufus

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Rufus Estes
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Title: Good Things to Eat as Suggested by Rufus
A Collection of Practical Recipes for Preparing Meats, Game, Fowl,
Fish, Puddings, Pastries, Etc.
Author: Rufus Estes
Release Date: May 22, 2006 [EBook #18435]
Language: English
Character set encoding: ASCII
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THINGS TO EAT AS ***
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[Illustration: with a hand signature of Rufus Estes]
GOOD THINGS TO EAT
AS
SUGGESTED BY RUFUS

A COLLECTION OF PRACTICAL RECIPES FOR
PREPARING MEATS, GAME, FOWL, FISH,
PUDDINGS, PASTRIES, ETC.
BY
RUFUS ESTES
FORMERLY OF THE PULLMAN COMPANY PRIVATE CAR
SERVICE, AND PRESENT CHEF OF THE SUBSIDIARY
COMPANIES OF THE UNITED STATES
STEEL
CORPORATIONS IN CHICAGO
[Illustration]
CHICAGO
PUBLISHED BY THE AUTHOR
1911
Copyrighted 1911
BY RUFUS ESTES, CHICAGO
FOREWORD
That the average parent is blind to the faults of its offspring is a fact so
obvious that in attempting to prove or controvert it time and logic are
both wasted. Ill temper in a child is, alas! too often mistaken for an
indication of genius; and impudence is sometimes regarded as a sign of
precocity. The author, however, has honestly striven to avoid this
common prejudice. This book, the child of his brain, and experience,
extending over a long period of time and varying environment, he
frankly admits is not without its faults--is far from perfect; but he is
satisfied that, notwithstanding its apparent shortcomings, it will serve
in a humble way some useful purpose.
The recipes given in the following pages represent the labor of years.
Their worth has been demonstrated, not experimentally, but by actual
tests, day by day and month by month, under dissimilar, and, in many
instances, not too favorable conditions.

One of the pleasures in life to the normal man is good eating, and if it
be true that real happiness consists in making others happy, the author
can at least feel a sense of gratification in the thought that his attempts
to satisfy the cravings of the inner man have not been wholly
unappreciated by the many that he has had the pleasure of
serving--some of whom are now his stanchest friends. In fact, it was in
response to the insistence and encouragement of these friends that he
embarked in the rather hazardous undertaking of offering this collection
to a discriminating public.
To snatch from his daily toil a few moments, here and there, in order to
arrange with some degree of symmetry, not the delicacies that would
awaken the jaded appetite of the gourmet, but to prepare an ensemble
that might, with equal grace, adorn the home table or banquet board,
has proven a task of no mean proportions. Encouraged by his friends,
however, he persevered and this volume is the results of his effort.
If, when gathered around the festal board, in camp or by fireside, on
train or ship, "trying out" the recipes, his friends will pause,
retrospectively, and with kindly feelings think from whence some of
the good things emanated, the author will feel amply compensated for
the care, the thought, the labor he has expended in the preparation of
the book; and to those friends, individually and collectively, it is
therefore dedicated.
SKETCH OF MY LIFE
I was born in Murray County, Tennessee, in 1857, a slave. I was given
the name of my master, D. J. Estes, who owned my mother's family,
consisting of seven boys and two girls, I being the youngest of the
family.
After the war broke out all the male slaves in the neighborhood for
miles around ran off and joined the "Yankees." This left us little folks
to bear the burdens. At the age of five I had to carry water from the
spring about a quarter of a mile from the house, drive the cows to and
from the pastures, mind the calves, gather chips, etc.

In 1867 my mother moved to Nashville, Tennessee, my grandmother's
home, where I attended one term of school. Two of my brothers were
lost in the war, a fact that wrecked my mother's health somewhat and I
thought I could be of better service to her and prolong her life by
getting work. When summer came I got work milking cows for some
neighbors, for which I got two dollars a