Anyone collect old cookbooks?

17 years ago

I found a soft cover at a yard sale and thought some of you might want it. It's dated 1953 from the Edison Electric Institute. It's only 50 pages but is a hoot to look at. The price on the back cover is 35 cents. It's in very good shape to be this old and has a picture of a "June Cleaver" on the front holding a birthday cake with her husband in a suit and tie and a little girl holding cupcakes. I'll draw a name on Saturday and let you know who the winner is and get it in the mail.

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Comments (12)

grainlady_ks
17 years ago
I guess "Old" is relative and up for intrepretation. My oldest cookbook is 1859. I was born in 1952, so 1953 doesn't seem "old" at all (LOL).

-Grainlady
colleenoz
17 years ago
I'd love to be in the draw but as I'm in Australia I'll understand if you didn't want to post it that far.
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Is this it? Looks very good. Tomato Sauce: Cook 1 cup minced onions in a 2 qt. saucepan stirring until tender Â remove half and reserve for the white sauce. Stir in 2 large, chopped tomatoes, cover and cook. Drain 2 cups of canned crushed tomatoes. Stir in herbs (thyme and bay leaf), 2 cloves of garlic, a pinch of saffron threads and Â¼ - teaspoon dried orange peel, and salt and pepper to taste. Simmer slowly, partially covered for 30 minutes, adding juice from the canned tomatoes when needed. Boiling the Lasagna: Drop 10 to 12 curly lasagna into boiling water, add salt and some olive oil and boil slowly, uncovered for 15 minutes until al dente (or chewy). Drain and rinse in cold water and hang on edge of colander until the other components are ready. White-wine onion sauce: Blend the reserved Â½ cup onions with 6 tablespoons of butter in a heavy 2 quart saucepan over moderate heat. When butter is bubbling, blend in 8 level tablespoons of flour at once and cook, stirring for 2 minutes without browning the flour at all. Remove from heat. When mixture has stopped bubbling, pour in 2/3s of a heated mixture of milk and stock (3 to 3 Â½ cups) all at once, blending with a wire whip. Blend in more, leaving about Â½ cup for later. Beat in 1/3-cup dry wine and set over high heat, stirring until sauce comes to a boil, continue for about 5 minutes. Thin out with remaining hot mixture if necessary until the sauce can coat a spoon. Salt and Pepper to taste. Assembling the lasagna: Line the bottom of oiled baking dish with a layer of lasagna. Reserve 1 cup for top of lasagna later; spread 2 to 3 spoonfuls of white-wine onion sauce over the lasagna. Spread half the green vegetables (1/2 well-seasoned cooked, chopped green vegetables Â broccoli, asparagus and/or spinach). Sprinkle 3 tablespoons of grated mixed cheese, a mixture of 1-Â½ cups of cooked chicken, pork or turkey, and (optional) 1 cup diced mushrooms sautÃ©ed in butter. Spread over this a few tablespoons of white sauce. Cover with another layer of lasagna, and spread (same measurements) over the rest of the vegetables, more cheese, the remaining meat and mushrooms. Spread final layer of white sauce, cover with 1-cup ricotta cheese and finish with a covering of lasagna. Tuck ends of lasagna into edge of dish. Mask top with white sauce Â spoon tomato sauce over the top and sprinkle cheese all over. If not baking immediately, cover and refrigerate. Bake in the upper third of a preheated 400 oven for 30 minutes.
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I collect cook book and cooking magazines. I have a shelf dedicated to my cookbooks in a bookcase in my living room and I have a red bin in the kitchen for the newest cookbooks and magazines. I usually don't follow recipes except for baking but I do get many ideas and tips from them. The magazines are the floor of a closet. My favourite cookbook is my Mom's old Five Roses Cookbook. I always pull it out when I make pancakes (should have memorized it by now)LOL This is the same cookbook that I cut up for a grade school project LOL my Mom was so mad at me. There was a page of cuts of meat and I cut out each individual piece of meat for the project LOL. I love cookbooks that churches and groups put out for fundraisers. They always have little stories in them. I also have a cookbook from the 1800's that was my Great Grandmother's but the pages are crumbling so don't often look at it but it is cool to have. Love the recipes on how to cure what ever ailment you could think of during that time period. I have gotten some wonderful cookbooks from friends at GW during swaps here and from the Cooking Forum Anne
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Sylviatexas, yes, I have eaten mock apple pie that a friend's mother made for an after school treat when I went home with her after school one day about 1955. I had never had it, and if I had not been told, I would have thought it was a slice of apple pie. The Ritz crackers are halved, and the only thing that gives it away is that the edges of the "apples" are scalloped or look like they have been peeled with pinking shears. That was an interesting visit. When my friend introduced me to her mother, her mom gasped and asked if I was Jack ____'s daughter. I replied that I was, and she proceeded to tell me how he was so handsome and she had had a crush on him in their single days. At dinner that night I related this mom's report of my dad. He was tickled to hear that a girl he did not remember from his past remembered him. I have seen pictures of my dad from back then, and he looked like a slender Bert Lancaster.
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tami_ohio
17 years ago
Would you believe, I hate to cook, but love cook books?!!! Yes, I cook, and I come here for insperation and help, but the simpler the better, unless I am in the mood to fuss. I used to enjoy cooking, but I guess I am getting lazy in my "old" (49) age!

Grainlady, I'll bet that 1859 cookbood is great reading! What fun! I would enjoy that one.

Tami
macthayer
17 years ago
Hey, I should be in the running for this since I was BORN in 1953! I'd love to see a cookbook from the year I was born! I have a TIME magazine from the month I was born, and it's a hoot -- full coverage of John and Jackie's marriage (Kennedy, of course). WOW, was she beautiful, or what! And the advertisements! Hysterical! And yes, I do collect cookbooks. My DH keeps saying: "You didn't just buy ANOTHER cookbook, did you?" LOL! But I can't help it as I love to cook, and I love to try new dishes. MacThayer
arley_gw
17 years ago
I do collect books, old books, new books, cook books; I often get cookbooks at thrift shops, and some of the old recipes are a hoot.

One slightly older (1971) cookbook that is really quite useful is The New York Times International Cookbook by Craig Claiborne. I got it at a thrift shop for a dollar, and the recipe for Lapin en Gibelotte in it is excellent.

Some classic old cookbooks have been reprinted. They give an insight into how things were done way back then. I love Cajun and Creole cooking, and the Picayune Cook Book from around 1905 has some fine old recipes although they were definitely of a time when people had someone in the kitchen all day long to watch over stuff.

Another very interesting cookbook is the one I've linked to, La Bonne Cuisine de Madame E. Saint-Ange. It was a classic bourgeois French cookbook that influenced Julia Child. It's a great read, even if a lot of the content is not terribly applicable to today's kitchens. (Now if someone were to take that book and adapt its recipes to modern kitchen technology, that would be something.)

Here is a link that might be useful: La Bonne Cuisine
diana55
17 years ago
I'm into Vintage.....please put me down too. Thanks!!! Diana55
jjgrands1
17 years ago
Please enter me also. I will turn 53 on Saturday, and one cookbook that I have which belonged to my grandmother, has a meatlof recipe in it. The first ingredient listed is: a nickel's worth of ground beef; can you believe that!!! Recipe is supposed to be large enought for 6-8 servings. My how things have changed since then.
reba_grows
17 years ago
Oh yes! Please put me in the drawing.

My husband is a Ward/June/Beave and Wally fan (he's 63 this year, I think he harkens back to a simpler time).

Me- I just really like cooking the recipes (not the canning ones though).

I have 2 old favorite cookbooks. One is from 1941-called "America's Cookbook. (It says on the cover- "The cover is washable"), compiled by the New York Herald Tribune Home Institute. It is, quite honestly as good if not better, (and at over 970 pages, as extensive), as both of my "Joy of Cooking"s. There is nothing not covered including wines and cocktails, foreign recipes, table setting and service, the well equiped kitchen and even foreign words every cook should know... (Knackebrod=whole rye, hard, flat bread, or Soubise=flavored with onion.)

But the recipes are just plain wonderful (Rhubarb Butterscotch Pie, Apple Cornflake Pudding, Lentil Curry, Corn & Sausage Fritters, Shrimp Stuffed Eggplant, Martha Washington's Potato Rolls and of course what would any good cookbook be without a recipe for Braised Opposum?)

My other old cookbook that I love and still cook from is "The Modernistic Recipe-Menu Book of The DeBoth Homemakers Cooking Schools of Chicago and New York", published 1920.
(Apricot Cheese Turnovers, Banana Puffs in Custard Cups, Cooked Salad Dressings, Bird's Nest Soup made with Irish Moss-I haven't made that one..., Graham Flour Muffins etc.)

So please put me in the mix. Nice of you to do this.

Rebecca
kandm
17 years ago
I enjoy old cookbooks as well. I have one named the White House Cook Book by Hugo Ziemann and Mrs. F.L. Gillette that was originally copy righted in 1887. My copy dates to 1915. It has a lot of interesting recipes but they are written in paragraph form rather than the more modern way of listing ingredients then giving instructions. Measurements are also weird, I haven't looked up how much a "gill of water" is yet. lol

It has recipes for preserving butter in brine, preserving eggs and making homemade yeast for all you people with a handful of hops lying around.
centralcacyclist
17 years ago
I couldn't live without knowing what a gill is. It's four ounces or 1/2 a cup.

I feel SO much better.

Here is a link that might be useful: Imperial measuring terms.
kathy813
Original Author
17 years ago
jjgrandsl your name was selected. Email me your address and I will mail it Monday. Hope you enjoy.
colleenoz
17 years ago
A gill is a quarter of a pint. In the US it's 4 fl oz, in the UK it's 5 fl oz as the UK pint is 20 fl oz.

Anyone collect old cookbooks?

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grainlady_ks

colleenoz

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Anyone collect old cookbooks?

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