Friday, January 22, 2010
HOW TO COOK A HUSBAND
Some women keep them constantly in hot water; others let them freeze with their carelessness and indifference. Some keep them in a stew with irritating ways and words. Some wives keep them pickled, while others waste them shamefully. It cannot be supposed that any husband will be tender and good when so managed, but they are really delicious when properly prepared.
In selecting a husband one should not be guided by the silvery appearance as in buying a mackerel; nor by the golden tint as if you wanted salmon. Do not go to the market for him as the best ones are always brought to the door.
Be sure and select him yourself as tastes differ. It is far better to have none unless you will patiently learn how to cook him.
Of course a preserving kettle of the finest porcelain is best, but if you have nothing better than an earthenware pipkin, it will do with care.
Like crabs and lobsters, husbands are cooked alive. They sometimes fly out of the kettle and so become burned and crusty on the edges, so its wise to secure him in the kettle with a strong silken cord called Comfort, as the one called Duty is apt to be week. Make a clear steady flame of love. warmth and cheerfulness. Set him as near this as seems to agree with him.
If he sputters, do not be anxious, for some husbands do this until they are quite done. Add a little sugar in the form of kisses, but use no pepper or vinegar on any account. Season to taste with spices, good humor and gaiety preferred, but seasoning must always be used with discretion and caution.
Avoid sharpness in testing him for tenderness. Stir him gently, lest he lie to flat and close to the fire, and so become useless. You cannot fail to know when he is done.
If so treated, you will find him very digestible, agreeing with you perfectly; and he will keep as long as you choose unless you become careless and allow the home fires to grow cold.
Thus prepared, he will serve a lifetime of Happiness!"-From an old cookbook of my Mama Joe's-anonymous author