Cookbooks - was cornbread, etc.

Discussion in 'Food and nutrition' started by hob, Dec 6, 2005.

  1. hob

    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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  2. Sheldon

    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
     
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