VINTAGE RECIPES—VEGETABLES

“Mother Hubbard’s Cupboard

or

Canadian Cook Book. 1881

Vegetables

General Directions

1^st Have them fresh as possible. Summer vegetables should be cooked on the same day that they are gathered.

2^nd Look them over and wash well, cutting out all decayed or unripe parts.

3^rd Lay them when peeled in cold water for some time before using.

4^th Always let the water boil before putting them in and continue to boil until done.

Turnips—Should be peeled and boiled from forty minutes to an hour.

Beets– Boil from one to two hours; then put in cold water and slip the skin off.

Spinach—Boil twenty minutes.

Parsnips—Boil  from twenty to thirty minutes.

Onions—Best boiled in two or three waters; adding milk the last time.

String Beans– Should be boiled one hour.

Shell Beans—Require half an hour to an hour.

Green Corn—Boil twenty to thirty minutes.

Green Peas—Should be boiled in as little water as possible boil twenty minutes.

Asparagus—Same as peas; serve on toast with cream gravy.

Winter Squash—Cut in pieces and boil twenty to forty minutes in small quantity of water; when done press the water out, mash smooth, and season with butter, pepper and salt

Cabbage—Should be boiled from one-half hour to one hour in plenty of water; salt while boiling.

Pare and slice thick eight or ten large potatoes. Half fill a good sized kettle with lard or drippings. When boiling put in the potatoes; cook until tender and brown; then take out with a skimmer into a colander to drain off any grease. Sprinkle salt over them. Be sure and not fill the kettle too full with potatoes, as it is better to cook at a time only what the lard covers.

Put a tablespoon of lard into a kettle; pare and slice fine as many potatoes as needed. When the  lard is hot put in the potatoes and cover closely; watch and stir frequently, to prevent burning. When nearly cooked remove the cover and brown them; then stir in salt, pepper and a heaping teaspoon of butter.

Pare eight or ten potatoes, or as many as needed; bake in a quick oven half an hour.

Use boiled potatoes; slice them thin; put in a pudding dish a layer of potatoes, a thin layer of rolled crackers; sprinkle in pepper and salt and three or four small pieces of butter; then add another layer of potatoes, crackers, etc., until the dish is filled. Over all pour a cup of cream or rich milk. Bake from one-half to three-quarters of an hour.

Take five or six potatoes, boil and wash them; add salt, pepper and a little milk. Beat three eggs light and mix with them. Make out into little rolls and cover with flour. Fry in hot lard.

Boil eight or ten large potatoes; when cold, slice them lengthways and put on a toaster or fine wire broiler over a hot fire; when browned remove; salt, and pour melted butter over them.

Cut the tomatoes in slices without skinning; pepper and salt them; then sprinkle a little flour over them and fry in butter until brown. Put them on a hot platter, and pour milk or cream into the butter and juice. When boiling hot, pour over the tomatoes.

Skin the tomatoes, slice in small pieces; spread in bottom of a pudding dish a thick layer; cover with a thin layer of bread crumbs, sprinkle salt, pepper and a few small pieces of butter over them; add layers of tomatoes, until the dish is filled—sprinkle over the top a layer of fine rolled crackers. Bake one hour.

Cut large tomatoes in two, crosswise; put on gridiron, cut surface down; when well seared, turn and put butter, salt and pepper on and cook with skin side down until done.

To one pound of ripe tomatoes, peeled and sliced, add one-half pound of brown sugar, one-half pint vinegar, one teaspoon cinnamon. One teaspoon allspice, one teaspoon cloves. Boil two hours.

Bake one dozen ears sweet corn, one cup milk, small piece butter; and bake in pudding dish one hour.

One pint grated corn, two eggs, one teaspoon melted butter; three tablespoons sweet milk, two and one-half tablespoons Boston crackers, rolled. Fry in spider.

Eight ears of sweet corn, grated; two cups of milk three eggs, salt and pepper; flour enough to make a batter. Put a tablespoon of butter into a frying pan and drop the mixture into the hot butter—a spoonful in a place; brown on both sides. Serve hot for breakfast or as a side dish for dinner.

Ten ears green corn, one pint lima beans; cut the corn from the cob, and stew gently with the beans until tender. Use as little water as possible. Season with butter, salt, and pepper-milk if you choose.

Pare and cut in slices half an inch thick; sprinkle with salt; cover and  let stand for an hour. Rinse in clear cold water; wipe each slice dry; dip first in beaten egg, then in rolled cracker or bread crumbs. Season with pepper and salt, and fry brown in butter.

Three long sticks of maccaroni, broken in small pieces; soak in a pint of milk two hours. Grate bread ad dried cheese. Put a layer of maccaroni in a pudding dish; add pepper, salt and butter; then sprinkle the bread and cheese crumbs over it, and so continue until the dish is filled. Bake until brown

One bunch of oysters; boil and mash. One pint sour milk, half a teaspoon soda; flour to make a batter; add two eggs, beaten and the oysters. Fry in hot lard—drop in spoonfuls.

Three grated parsnips, three eggs, one teaspoon salt, one teaspoon sweet cream, butter half the size of an egg, three tablespoons flour. Fry as pancakes.

One quart of beans, soaked over night; in the morning put them in a kettle with cold water and boil ten minutes; change the water and put with them a small piece of salt pork. Let them boil until nearly tender, then take them out of the kettle with a skimmer, put in a baking dish, with pork in the center; cut the rind in small squares; sprinkle over the top one tablespoon of white sugar; bake three hours. If they bake dry, add the bean broth.

VINTAGE RECIPES—SUNDRIES

“Mother Hubbard’s Cupboard

or

Canadian Cook Book. 1881

SUNDRIES

Put a pint of cider and a cup of brown sugar into enough water to cover the ham; boil three hours, or until the skin will peel off easily. Remove the  skin, cover the ham with a crust of sugar and bake in a slow oven three hours.

Half a calf’s liver; season and fry brown; hash it, not very fine; dust thickly with flour, a teaspoon of mixed mustard, as much cayenne pepper as will lie on half a dime; two hard boiled eggs. Chopped fine

a piece of butter, size of an egg; a teacup of water. Let all boil a minute or two, then serve.

Cold veal is also nice dressed in this way.

Have a steak weighing two pounds, and an inch and a half thick. Put two ounces of butter in a stew pan; when melted, put in the steak with one-quarter pound of lean bacon, cut in small pieces. Place the stew pan over the fire; turn the steak occasionally until a little brown, then lay it off into a dish. Add one pint of water, one glass sherry, a little pepper and salt; let simmer slowly one hour. Skim off all the fat, and add twenty button onions; simmer until onions are very tender; remove the steak to hot platter. And pour the onions, sauce, etc, over

One and one-half pounds round steak, chopped fine; two eggs, one tablespoon flour, two tablespoons milk; salt and pepper to taste. Drop in spider and fry until done.

Three pounds of the nice part of a leg of veal, chopped fine; six crackers rolled fine; two eggs, well beaten; a piece of butter size of an egg; one tablespoon of salt; one teaspoon of pepper, one-quarter of a nutmeg. Work all well together; then make into loaf and put into a dripping pan; cover with cracker crumbs and bits of butter. Have a little water in the pan and baste often until done.

Two pounds veal and one-quarter pound salt pork, chopped fine; one teaspoon salt, one teaspoon pepper, two crackers, rolled fine; two eggs, eight tablespoons cream. Mix crackers and meat add the eggs and other ingredients. Bake two hours, covered with a pan.

If you have not cream use six tablespoons of melted butter.

Four or six eggs; beat whites separate; small teacup milk, piece butter, size of a walnut; one tablespoon flour, a little salt. Beat yolks; add butter, milk, flour and salt, lastly the beaten whites. Butter a dish just the right size to hold it and bake in quick oven.

Soak a teacup of bread crumbs in a cup of sweet milk over night; three eggs, beat yolks and whites separately; mix the yolks with the bread and milk; stir in the whites, add a teaspoon of salt and fry brown. This is sufficient for six persons.

Scald in salted water; remove the stringy parts; put in cold water five or ten minutes; drain in towel; dip in egg and bread or cracker crumbs, and fry in butter, or boil them plain.

Boil a chicken in as little water as possible until the meat will fall from the bones; remove all of the skin, chop together the light and dark parts; season with pepper and salt. Boil down the liquid in which the chicken was boiled, then pour it on the meat; place in a tin, wrap tightly in a cloth, press with a heavy weight for several hours. When served cut in thin slices.

Two chickens, jointed small; cook them tender; season with butter, salt ad pepper; thicken the gravy with flour. Make a  cruet as for soda biscuit; line the sides of pie dish with crust, half an inch thick; fill the dish with the chicken and gravy; cover with crust; bake half hour.

Two large chickens, jointed and boiled in two quarts of water; add a few slices of salt pork; season. When nearly cooked, add a crust made of one quart of flour, four teaspoons baking powder, saltspoon salt; stir in a stiff batter with water; drop into the kettle while boiling; cover close and cook twenty-five minutes.

Open the chicken as for boiling; put into dripping-pan with a little water; season with butter, pepper and salt; cover with another pan and cook until done; take off cover and brown them. Make a gravy in dripping-pan, of milk and browned flour; pour over chicken.

The breast of two boiled chickens, chopped; one cup of soft bread, two eggs, two spoons chopped parsley. Mix well together pepper and salt to taste. Roll six crackers, mix with one egg, well beaten. Make the croquettes into pear-shapes with your hands, put in wire basket, and boil in lard.

One can of lobsters, chopped; one cup bread, softened with water; two eggs, pepper and salt to taste. Mix all together. Roll fine eight medium sized crackers; one egg, beaten and mixed with the crumbs. Make the lobster into round or pearshaped balls, and roll in the cracker crumbs. Fry in a spider with lard,

Let them lie in salt and water for an hour; cover with water and stew until tender; season with butter, salt and pepper; cream if you wish.

Chop two quarts cold boiled potatoes; mix one teaspoon salt, one-half teaspoon pepper, two tablespoons parsley, two tablespoons grated onion, one gill vinegar, one-half gill oil or melted butter; pour over potatoes; stand half an hour before serving.

Look them over carefully; wash and put them over the fire; more than cover with water; cover the saucepan and stew until the skins are tender, adding more water if necessary; add one pound of sugar to a pound of berries. Let them simmer ten or twelve minutes; then set away in a bowl or wide-mouthed crock.

Toast the bread; butter it and spread with mustard; then melt the cheese and spread over, and put together the same as sandwiches.

One cup boiled rice, one egg, well beaten; thicken with bread and cracker crumbs; then roll in cracker crumbs and fry in lard.

Mix stale bread crumbs or pounded cracker with butter, salt, pepper and egg; add summer savory or sage. If wished, oysters chopped may be added. Mix thoroughly together, adding a little warm water for wetting if necessary.

Six large spoons flour, three eggs, saltspoon salt, milk enough to make like soft custard; pour into shallow pan, in which there is a little beef dripping.

Two tablespoons flour, two tablespoons butter; brown the butter and flour in dripper; add water to make thin for gravy; boil; add one pint oysters, chopped; pepper and salt to taste.

Two tablespoons of butter, one tablespoon of flour; mix well; pour on boiling water till it thickens; add one hard boiled egg, chopped fine, and two tablespoons of capers.

Mix one tablespoon of white sugar to half a teacup of good vinegar; add mint, chopped fine; one-half teaspoon of salt. Serve with roast lamb or mutton.

After taking out the meat pour off the fat; add water, season, and thicken with flour.

Half a cup butter, two tablespoons flour; rubbed thoroughly together, then stir into pint boiling water; little salt; parsley if wished.

Boil the giblets very tender; chop fine; then take liquor in which they are boiled, thicken with flour; season with salt, pepper and a little butter; add the giblets and dripping in which the turkey was roasted.

When the bread is ready to make into loaves, put one into a long bar tin; let stand until light, then steam one hour. Make a dressing of ham, veal and smoked tongue chopped very fine and mixed with salad dressing. When the bread is quite cold, cut into thin slices, spread with the chopped meats and roll.

The breast of lamb and salt pork cut in medium pieces, put in stew pan with water enough to cover; stew until tender; skim and add green peas; when done, season with butter rolled in flour and pepper.

Boil two chickens until dropping to pieces; pick meat off bones, taking out all skin; season with salt anf pepper; put in deep tin or mould; take one-fourth box of gelatine, dissolve in a little warm water, add to liquid left in kettle, and set away to cool; cut in slices for table.

Chop boiled ham fine; season with mustard, pepper, beaten yolk of an egg, and oil if desired.

VINTAGE RECIPES—FISH

“Mother Hubbard’s Cupboard”

or

Canadian Cook Book, 1881

FISH

To fry brook trout or any other small fish.

Clean the fish and let them lie a few minutes wrapped single in a clean dry towel; season with pepper and salt; roll in corn meal and fry in one-third butter and two-thirds lard; drain on a sieve and serve hot.

Wash the fish thoroughly in salt and water; spread it out flat on a wire broiler; sprinkle with salt and set in a dipper in the oven; bake twenty minutes, then brown over hot coals. Pour melted butter over and serve.

A medium size fish is preferable.

A fish weighing from four to six pounds is a good size to bake. It should be cooked whole to look well. Make a dressing of bread crumbs. Butter, salt and a little salt pork, chopped fine. (parsley and onions, if you please); mix this with one egg. Fill the body, sew it up, and lay it in a large dipper; put across some strips of salt pork to flavor it. Put a pint of water and a little salt in the pan. Bake it an hour and a half. Baste frequently. After taking up the fish, thicken the gravy and pour over it.

Have ready in sauce-pan one cup cream, diluted with a few spoonfuls hot water; stir in carefully two tablespoons melted butter and a little chopped parsley; heat this in a vessel filled with hot water. Pour in the gravy from the dripping pan of fish. Boil thick.

Two ounces butter, one-half cup vinegar, one teaspoon ground mustard, one teaspoon salt, a little pepper; let this boil. Then add one cup milk and yolks of two eggs. Let this just boil, stirring all the time.

Cut two or three slices of salt pork into dice pieces, fry to a crisp. And turn the whole into your chowder kettle. Pare half a dozen medium-sized potatoes and cut them in two. Peel a small onion and chop it fine. Put the potatoes into the kettle with part of the onion. Cut the fish (which should be fresh cod or haddock) into convenient pieces and lay over the potatoes; sprinkle over it the rest of the onion, season well with salt and pepper, and add just enough water to come to the top of the fish. Pour over the whole a quart can of tomatoes, cover closely, and allow about as long to cook as it takes to boil potatoes; then add two quarts of milk, and let it scald up again. Season with “Sauce Piquant” or tomato catsup, and more salt and pepper.

Forty-five clams, chopped; one quart sliced potatoes, one half pint sliced onions. Cut a few slices salt pork, fryp to a crisp, chop fine. Put in a kettle a little fat from the pork, a layer of potatoes, clams. Onions, a little pepper and salt; another layer of chopped pork, potatoes, etc, until all are in. Pour over the juice of the clams. Cook three hours, being careful not to burn.

Add a teacup of milk just before serving.

Put the fish in cold water, set on the back of the stove; when water gets hot, pour off and put on cold again until the fish is fresh enough; then pick it up. Boil potatoes and mash them; mix fish and potatoes together while potatoes are hot, taking two thirds potatoes and one-third fish. Put in plenty of butter; make into balls, and fry in plenty of lard. Have the lard hot before putting in balls.

Fifty shell oysters, one quart sweet cream; butter , pepper and salt to taste. Put the cream and oysters in separate kettles to heat, the oysters in their own liquid, and let them come to a boil; when sufficiently cooked, skim; then take them out of the liquid and put in some dish to keep warm. Put the cream and liquid together. Season to taste and thicken with powdered cracker. When sufficiently thick, sir in the oysters.

Put a layer of rolled crackers in bottom of pudding dish, layer of oysters, drained; season with butter, pepper and salt; so on till the dish is full. Then pour over coffeecup of milk. Bake three-quarters of an hour.

Put stale bread in oven to dry, roll then put in dish a layer of crumbs, layer of clams, cut in small pieces; season with butter and pepper; so on until dish is full. Pour over the clam, bake one-half hour. Cracker crumbs may be used in place of bread.

Two gallons of large oysters, drain and rinse them; put one pint of the oyster juice and one pint of vinegar over the fire, scald and skim until clear, add one tablespoonful of whole pepper, one tablespoonful of cloves, one tablespoonful of mace and even tablespoonful of salt; scald a minute and then throw in the oysters, let them just come to a boil.

The oysters should be pickled the day before they are wanted, as they grow tough after standing a few days in the vinegar.

Take large sized oysters, drain and dry; dip in egg and bread cracker crumbs. Fry in hot butter or lard.

VINTAGE RECIPES—SOUPS

“Mother Hubbard’s Cupboard”

or

Canadian Cook Book, 1881

BEEF SOUP

Boil a soup bone the day before wanting it; skim the grease off next day, and melt the jelly; add spices to taste. A little brandy, a small teacup of butter rubbed in browned flour, a little vermicelli, and a grated carrot.

Boil three eggs hard, mash smooth, put in tureen, and pour soup over them.

Two small carrots, four onions, two turnips, two cloves, one tablespoon salt; pepper to taste. Herbs—marjoram, parsley and thyme. Any cooked or uncooked meat. Put the soup bones in enough water to cover them; when they boil, skim them and add the vegetables. Simmer three or four hours, then strain through a colander and put back in the sauce-pan to reheat,

Boil one-half pound macaroni until quite tender, and place in soup tureen, and pour the soup over it—the last thing.

Vermicelli will only need to be soaked a short time—not boiled.

One can of tomatoes. One quart boiling water; strain and add one teaspoon soda, one pint milk, a little butter, pepper and salt; let it scald, not boil; add two rolled crackers.

One gallon of water, one quart peas soaked over night, one-quarter pound salt pork, cut in bits; one pound lean beef, cut the same. Boil slowly two hours, or until the water is reduced one-half. Pour in a colander, and press the peas through. Return to the kettle. And add one small head celery, chopped fine. A little parsley and marjoram. Have three or four slices of bread. Fried in butter, cut up and put in the soup when served.

Boil in one quart of water a small slice salt pork. One or two onions, six or eight good size potatoes, boiled, mashed fine and put with the pork and onions. Boil half an hour, and add milk to make about as this as pea soup. Pepper and salt.

Just before taking up, add a small piece of butter; strain through a colander.

One pint black beans, soaked in cold water over night; add one gallon water, one-half pound salt pork, one-half pound beef, one or two onions and a grated carrot. Strain after boiling three or four hours, add a little wine, one lemon and one hard boiled egg, sliced, into the tureen. Pour the soup over them.

Boil a shank bone of beef all day for a soup of four quarts;One can of tomatoes, boil two hours, then strain; add one teaspoon cloves, one-half teaspoon cinnamon, one-half teaspoon all spice. Mace. Pepper and salt to taste. Grated peel and juice of one lemon.

One teaspoon brown flower, moistened with water, pour into soup and boil half an hour.

One-half dozen eggs, boil hard; chop the whites, leaving the yokes whole; add to soup when serving,

Three eggs slightly beaten, two tablespoons of water, pinch of salt; add flour to make a stiff dough; roll as thin as wafer, sprinkle over the flour, and roll into tight roll; cut into thin slices and let dry for an hour before putting into soup.

Three pounds soup bone, one quart black beans, soaked over night and drained; one onion, chopped fine; juice of one lemon, Pepper salt and Worcestershire sauce to taste. Boil the soup bone, beans and onions together six hours; strain, and add seasoning. Slice lemon and put on top when served.

Four potatoes, two onions, two ounces of butter, one-quarter ounce of salt; pepper to taste; one pint of milk, three tablespoons tapioca. Boil slowly all the vegetables with two quarts of water several hours, then strain through the colander, and add the milk and tapioca. Boil slowly and stir constantly fifteen minutes, and it is ready to serve.

VINTAGE RECIPES – WAYS WITH BANANAS

[Welland Tribune June 23, 1905]

Delicious ways of using bananas are given by Elizabeth W. Morrison in the May Housekeeper.

Cut half a dozen bananas into heaf inch slices and some bread into small pieces and place a layer of these in the bottom of a pudding dish. Add a layer of bananas, two tablespoonfuls sugar and one tablespoonful lemon juice. Repeat these layers until all have been used, having the bread on the topmost. Put over the top a tablespoonful melted butter and sprinkle lightly with sugar. Bake in a quick oven for half an hour. Put a  meringue on top and garnish with sliced bananas dipped in lemon juice

BAKED BANANAS
Place on a buttered dish six bananas peeled and cut in halves lengthwise. Baste with the following dressing: One level tablespoonful butter,juice of one lemon, Use half of this dressing and bake 15 minutes, then use the remainder and bake 15 minutes longer and serve either hot or cold, with currant jelly or fruit sauce.

BANANA CROQUETTES
Cut peeled fruit into two-inch pieces, set in lemon juice over night, then egg and crumb and fry in deep, hot fat. Serve with orange sweet sauce or use to garnish roast fowl or game.

CHARTREUSE OF BANANAS
Line a mold with jelly and decorate with thinly sliced bananas, set with a little more jelly. Rub three ripe bananas through a hair sieve, then add to them one ounce sugar, one tablespoonful gelatine dissolved in a little warm water, the juice of half a lemon, and three gills of stiffly whipped cream; pour into a mould and put on ice or in a cool place to set. Serve with whipped cream arranged at the base when unmolded.

BANANAS WITH FRUIT SAUCE
.Pick over one quart strawberries, drain and mash them. Sprinkle over them one cupful sugar and let them stand until the sugar is dissolved.
Stir occasionally, then squeeze through cheese cloth or press through a strainer Peel four bananas, remove all the stringy membranes, cut them crosswise and arrange them on a shallow dish and pour juice over them. Keep in a cool place until ready to serve..

VINTAGE RECIPES – THE HOUSEHOLD

[Welland Tribune August 4, 1905]

Huckleberry Buns

For huckleberry buns, beat an egg and half a cupful of sugar together. Add three-fourths of a cupful of sweet milk. A level teaspoonful of flour, a pint of flour sifted with two teaspoonfuls of baking powder, and at the last, a cupful of berries dredged with a part of the pint of flour.

Bake in a shallow tin or in muffin pans.

Mix together one beaten egg, a tablespoonful of butter, melted after measuring, one small cup of flour, to which one teaspoon of baking powder has been added, and enough milk to make a batter of the consistency of cake dough. Butter a baking dish, put into it half the batter, then a half box of berries strewed with a half cup of sugar; pour in the rest of the batter, and sprinkle with sugar.

Bake. Eat with sweetened cream or pudding sauce.

The blackberry is one of our most delicious midsummer fruits as well as one of the most wholesome. Its astringent quality renders it of particular value during the hot weather when little disorders of the system are prevalent according to the August Housekeeper.

Blackberry cottage pudding is a pleasing variation. Beat to a cream two tablespoonfuls butter and a cupful sugar. Add one well-beaten egg, half a cupful milk, two cupfuls flour in which has been sifted two teaspoonfuls baking powder and a pinch of salt. Beat to a smooth batter and turn over a thick layer of sugared blackberries in a well buttered agate or granite baking tin. Bake for half an hour in a quick oven, turn out on a heated dish, and serve in squares with a hard sauce flavored with the berries.

Blackberry jam pie is another dainty. Line a deep pie-tin with good paste and fill it with a mixture made as follows: Add one cupful sweet cream to three well beaten eggs; add one tablespoonful sugar and three tablespoonfuls blackberry jam. Bake 20 minutes. Heap over the top a meringue made with the whites of the eggs and six tablespoons powdered sugar. Let color a pale brown in a cool oven, and serve either hot or cold. For tarts fill little pastry shells with the white of an egg and two tablespoonfuls powdered sugar. And brown delicately in a cool oven,

Blackberry bread pudding is wholesome dessert. Stew the blackberries for 10 minutes, sweeten to taste and then fill up a pudding dish with alternate layers of the hot fruit and thin slices of buttered bread from which the crusts have bee trimmed.

Put a plate on top and bake in a moderate oven for half an hour. This is excellent eaten hot with a rich sauce or served cold with cream and sugar. A broad batter pudding is another delightful change. Place three thick slices of bread in a bowl and cover with a pint of cold milk. When thoroughly soaked, add three well beaten eggs and sufficient flour to make a batter as thick as for dumplings. Beat all thoroughly together, then add a tablespoonful melted butter and a pint floured blackberries.

Stir the berries lightly through the dough and pour into a buttered mould. Cover tightly and steam or boil for three hours. Serve hot with a cream sauce made by beating half a cupful each of butter and sugar to a cream, add the beaten yolks of two eggs, and stand the bowl containing the mixture in a pan of hot water until perfectly smooth. Flavor with lemon or vanilla, if desired.

Woods 1905 birth

Woods 1905 birth–982

Wilson 1905 birth

Wilson 1905 birth–021

Willson 1905 wm death

Willson 1905 wm death–037

Williams 1905 elizabeth death

Williams 1905 elizabeth death–026