Recipe for Cooking Husbands

From my undated Antioch Cook Book, and it really is titled "Recipe for Cooking Husbands":

"A good many husbands are utterly spoiled by mismanagement. Some women go about it as if their husbands were bladders and blow them up. Others let them freeze by their indifference and carelessness. Some keep them in a stew by their irritating ways and words, other roast them. Some keep them in a pickle all their lives. It can not be supposed that any husband will be tender and good if managed in this way. But they are really delicious when properly treated. In selecting a husband you should not be guided by the silvery appearance as if buying a macherel [sic], nor by the golden tint as if you wanted a salmon. Be sure to select him yourself, as tastes differ. Do not go to market for him as the best are always brought to your door. It is far better to have none unless you will patiently learn how to cook him. A preserving kettle of the finest porcelain is the best but if you have nothing but an earthenware pipkin, it will do with care. See that the linen in which you wrap him is nicely washed and mended with the required number of buttons and strings sewed on. Tie him in the kettle by a strong silk cord called "comfort" as the one "duty" is apt to be weak. Make a clear strong fire out of love, neatness, and cheerfulness. Add a little sugar in the form of what confectioners call kisses, but no vinegar or pepper on any account, and little spice improves him, but must be used with judgement. Do not stick a sharp instrument into him to see if he is becoming tender. Stir him gently. You can not fail to know when he is done. If thus treated you will find him very relishable, agreeing nicely with you. He will keep as long as you want unless you are careless and set him in too cool a place."

Let's follow up with a recipe or two. They are definitely short and sweet. I've read the following recipe but I still am not sure what it is--a giant scone? I may have to try it just to solve the mystery.

Cinnamon Flop
1 c sugar, 2 c flour, 2 t baking powder, 1 c milk, 2 T butter, melted
Sift dry ingredients, stir in milk, add butter lastly. Spread top with brown sugar and cinnamon. Use medium oven. Serve hot with butter for breakfast. Is fine also as shortcake recipe.
--Esther McKinney


This sounds  like something appropriate with a cinnamon flop.

Ricktim Ditty

1 c grated cheese, 1 t salt, 2 T butter, 2 eggs, 1 chopped green pepper, 1 can tomatoes, 1/2 grated onion and a dash of red pepper. Mix tomatoes, cheese, onion, and pepper. Melt butter in chafing dish. Add mixture and when heated add the eggs well beaten and seasoning. Cook until eggs are of creamy consistency, stirring all the time.
--Mable Wilson


Or maybe this, which, in case you can't figure it out, is listed in the dessert section.

Pork Cake
One lb. fresh fat pork; grind fine and pour over this 1/2 pint boiling water; 2 c sugar; 1 c dark molasses; 1 t soda in molasses; 3 t cinnamon; 2 t cloves; 2 t ginger; 4 1/2 c of flour; 1 lb. seedless raisins; 1 lb. currants; 1/4 lb citron. Bake in slow oven.