Cookbooks - was cornbread, etc.



H

hob

Guest
Ok, I went down and checked the archives to see if that 1948
red-white-checked cookbook on was a BtrHomGrdn - it was.

And while there, I noticed a couple of older "cook-books", and there were
some items I thought I'd share

- one book was labeled "Preparation of 165 Dinners" by Hein?.
It had no date. Published by Proctor-Gamble.
On page one, article one, it extolled the miracle of a brand-new cooking
discovery, Crisco.
It had a fair number of recipes, many for steamed puddings - since I
didn't bring it up to the desk, I'll get some recipes from it on another
day, maybe.

I did bring up another oldie in the archives, a 1941 San Joaquin County
Farm Home cookbook, with hints for better living:

A trick for cooking - and I quote
"To prevent burning of cooking food, set an alarm clock for the time it
should be removed from the oven " We forget that timers were not common back
when.

"To prevent the cream pitcher from dripping after pouring, grease the mouth
of the pitcher with a little butter, or put a little butter under the
spout."

"When taking olive oil internally, it will prove much more palatable if a
pinch of salt is added to the wine glass before taking."

For smelly kerosene heaters
"A piece of gum camphor dropped into the tank will remove unpleasant odors
and give a clearer flame"

"To rid the chimney of soot, burn potato peelings, or old zinc tops from
Mason fruit jars, in the stove or furnace;"

"To remove mildew: rub the stains well with a fresh, cut tomato and cover
with salt. afterwards put the article in the sun. Mildewed articles should
be boiled in buttermilk.Rinse well and hang them in the sun. This also works
for articles which are yellow from lack of use."

The directions for preparing for dinner were several pages long
-directions for placing the silence cloth; for laying the "cover" (i.e.,
napkin, plate, silver, etc); use of the spoon, e.g., "Sip from the side of
the spoon", "Do not sip tea or any other beverage from the spoon"

"you may drain the serving bowl of its last helping if you desire. It is
quite proper, and to refrain looks as if you doubted the supply.
Proper hostess' always have additonals kept in the kitchen. At a formal
meal, second helpings are never offered and one never asks for it."

"Do not put salt upon the table cloth. Put it on the side of a dish -
preferably the bread and bitter plate"
[I assume the salt was served in cellars, and one takes the salt as one
takes the butter when the butter dish passed]

"Round tables seat an odd number of guests."

There is an etiquette for using your napkin again, if you are staying for
more than one meal.

They are recipes for fried cucumbers, stuffed carrots, veal birds, jellied
ham mold, porcupines, tarllarene [macaroni hot dish], banana bread - old
style, for a lot of orange cakes, syllabub, flummery, peach polly, western
pie, how to make american cheese (1pp),

among recipes in the "foreign dishes" section: chili con carne, italian meat
balls (swedish meat ball recipes were in the book's meat recipe section);
chow mein; mystery; tortillas.

in the quick emergency meals: rarebit; peach torte; cornbread; baked [whole]
salmon with oysters.
"Hey, guests are on their way over - we need something quick. How about we
bake up a salmon with oysters? That's really quick."

the words "icebox" and "flatiron" appear in several places

fwiw

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S

Sheldon

Guest
boring hob wrote:
> Ok, I went down and checked the archives


Down...?

> - one book was labeled "Preparation" by Hein?.


Preparation "H" by Heine!

> Published by Proctor-Gamble.


Proctologist Gamble?

> it extolled the miracle of a brand-new discovery, Crisco.


Crisco... soothing.

> a fair number of recipes, many for steamed puddings


Pudding... hmmm...

Sheldon