Waterzooi (1915); New Mexico Agriculture

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NEW MEXICO AGRICULTURE

   The NYPL has:
BULLETINS OF THE AGRICULTURAL EXPERIMENT STATION
OF
NEW MEXICO COLLEGE OF AGRICULTURE AND MECHANIC ARTS
1890-1957

   Fabian Garcia looks to have written several interesting reports:  REPORT ON PLUMS (1898), ONION CULTURE (1904), CHILE CULTURE (1908), ONIONS, SPINACH, CAULIFLOWER AND CASABAS (1915), NEW MEXICO BEANS (1917), and REDUCTION OF CHILE WILT BY CULTURAL METHODS (1933).
   There is also THE TUNA AS A FOOD FOR MAN by R. F> Hare and David Griffiths (1907).
   Unless I read the NYPL's catnyp wrong, the NYPL doesn't have these?

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WATERZOOI

THE BELGIAN COOK BOOK
edited by Mrs. Brian Luck
London: William Heinemann
1915

   Bonnie SLotnick was of no help for "Belgian fries."  This book is about 70 years older than the next Belgian cookbook here.
   Merriam-Webster has "waterzooi"(1949), "a stew of fish or chicken and vegetables in a seasoned stock thickened with cream and egg yolks."

Pg. 6:
WATERZOEI
Ths is an essentially Flemish soup.  One uses carp, eels, tench, roach, perches, barbe--for the real waterzoei is always made of different kinds of fish.  (...)
A GOOD BELGIAN SOUP
Is called creme de sante.  Itself one of the most wholesome of vegetables, watercress combines admirably with potatoes in making soup.

Pg. 19:  FLEMISH SALAD.
Pg. 20:  FLEMISH SAUCE...CREME DE POISSON A LA ROI ALBERT.
Pg. 31:  FELMISH CARROTS.
Pg. 39:  POMMES CHATEAU
   Take twenty potatoes, turn them with a knife into olive shape, boil them in salted water for five minutes; drain them, and put tehm on a baking tin with salt and butter or dripping.  Cook them (Pg. 40--ed.) in a very hot oven for thirty minutes, moving them about from time to time.  SPrinkle on a little chopped parsley before serving.
Pg. 40:  CHIPPED POTATOES
Pg. 43:  POTATOES IN THE BELGIAN MANNER
Take some slices of streaky bacon, about five inches long, and heat them in a pan.  When the bacon is half-cooked, take it out of the pan, and in the (Pg. 44--ed.) fat that remains behind, fry some very finely sliced onions till they are brown.  When the onions are well browned, put them in a large pot, large enough for all the potatoes you wish to cook, adding pepper, salt, and a coffee-spoonful of sweet herbs dried and mixed, which in England replace the thyme and bay leaves used in Belgium.  Add sufficient water to cook the potatoes and your slices of bacon.  Cook till tender.