How to Cook Husbands

“They are really delicious —when properly treated.”
By ELIZABETH STRONG WORTHINGTON Author of “The Little Brown Dog” “The Biddy Club”
Published at 220 East 23rd St., New York by the Dodge Publishing Company
COPYRIGHT IN THE YEAR EIGHTEEN HUNDRED AND NINETY-EIGHT BY DODGE STATIONERY COMPANY
Dedication
To a dear little girl who will some day, I hope, be skilled in all branches of matrimonial cookery.
A while ago I came across a newspaper clipping—a recipe written by a Baltimore lady—that had long lain dormant in my desk. It ran as follows:
“A great many husbands are spoiled by mismanagement. Some women go about it as if their husbands were bladders, and blow them up; others keep them constantly in hot water; others let them freeze, by their carelessness and indifference. Some keep them in a stew, by irritating ways and words; others roast them; some keep them in pickle all their lives. Now it is not to be supposed that any husband will be good, managed in this way—turnips wouldn’t; onions wouldn’t; cabbage-heads wouldn’t, and husbands won’t; but they are really delicious when properly treated.
“In selecting your husband you should not be guided by the silvery appearance, as in buying mackerel, or by the golden tint, as if you wanted salmon. Be sure to select him yourself, as taste differs. And by the way, don’t go to market for him, as the best are always brought to your door.
“It is far better to have none, unless you patiently learn 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.