This is another recipe by Mrs. Schuele. I am hoping over time to find out a bit more information of some of these ladies who contributed recipes. The one fact I do know is that Mrs. Scheule was the wife of D.F. Schuele who operated a general store in 1857 and was elected County Treasurer of Clark County from 1868-1870.
I found a bit of information about her husband from a pdf of the History of Clark County Treasurer.
1868-1870 D.F. Schuele
This very capable public officer and highly respected merchant was born in Beaver County, Pennsylvania, January
29, 1838, but when eight years of age he was taken by his parents to Shelby County, Missouri, whither they had
emigrated. Having remained in that state until September, 1856, our subject took passage for San Francisco via the
Isthmus of Panama and proceeding thence to Portland, Oregon, arrived there during the month of October. He first
resided in the vicinity of Aurora, Marion County, but in 1857 removed to Washington Territory, settled in Vancouver and
there dwelt until 1861, when he essayed to try his luck in the mines of Idaho Territory. Returning in 1864 to Clarke
County, in 1866 he embarked in a mercantile business, and in 1867, was elected by his fellow citizens to the responsible
position of County Treasurer by the Republican party. To this same position he was called in 1884 and is the present
holder of that function. He married Miss Josephine Eddings by which union there are three children, viz: Louis
Frederick, Charles Henry and George Edward.viii
This is just the second recipe that I am including. I love the part in the directions where it says to “put kettle . . . over the fire.”
When I was growing up in Spirit Lake, Idaho in the 1960’s for a time we only had a wood cook stove and I can remember my mom cooking all our meals over this kitchen stove. I can remember her putting wood into the burn part and making numerous derogatory comments as she added a new piece of wood or two, “Burn, you old thing!” was a favorite.
- 1 qt tomatoes
- 1 Tbsp chopped onion
- 2 bay leaves
- 4 whole cloves
- pepper to taste
- 1 tsp celery seed
- 2 egg whites
Put one quart tomatoes with one-half quart water in a kettle over the fire.
Add one tablespoon chopped onion, two bay leaves, four whole cloves, enough pepper to taste, and one level teaspoon of celery seed.
Cook twenty minutes, then strain through a sieve.
Beat the whites of two eggs until partly light, then add to the tomato and boil rapidly for five minutes.
Season with salt and serve with croutons.