Weekend Cooking is open to anyone who has any kind of food-related post to share: Book (novel, nonfiction) reviews, cookbook reviews, movie reviews, recipes, random thoughts, gadgets, fabulous quotations, photographs. If your post is even vaguely foodie, feel free to grab the button and link up anytime over the weekend. Please link to your specific post, not your blog's home page. For more information, see the welcome post.This week I am highlighting my mother's oldest cookbook. It's in such deplorable condition but I still treasure it mainly for sentimental value not for too many of the recipes. The cook book is titled The American Woman's Cook Book published by the Culinary Arts Institute of Chicago in 1948. Actually, I think my mother originally purchased a set of classic books and this cookbook was the "bonus" gift but she used it constantly. She never made the recipe at the bottom of this post but you might find it interesting. Any fan of cookbooks would like this one just from an historical perspective. Some of the illustrations are just fascinating; probably the height of modernity when the book was published. The women shown in the book definitely have that 40's look. What is interesting to me is not just the recipes but all the info that is included; methods of preparation, time tables, carving instructions, table settings, measurements and much, much more. I just thought I would include this segment on monogramming.
"The pattern or design of the cloth and napkins and the type, design, and size of the monograms embroidered on them should make a perfect unity. For table-cloths, the size of the monogram should be two and one-half to five inches. For dinner napkins from one to two inches. For luncheon and breakfast napkins and doilies, from three-quartes of an inch to an inch and a half. When the bride-to-be is marking her trousseau linens, it is best form for her to use the initials of her maiden name. However, there is no hard and fast rule for this marking, and she may if she prefers use the initials of the first and last names of her maiden name and the initial letter of the groom's last name. If an initial is used instead of a monogram it should be the initial of your last name. When only one letter is used, it is usually a block letter - sometimes ornate - since a single letter in script is not very effective-looking. " The next segment gives instruction on how to measure for the placing of the monogram. Somehow, I can't see today's brides doing this. Different times, indeed! Even 44 years ago (honestly, I was a child bride) I didn't do this! Just to show the scope of this book, I am including a recipe for Roast Squirrels ( just in case you had a real hankering for them this week) I am omitting the instructions on how to insert a bicycle pump into the skin and blowing it up to remove the fur. I thought you could live without that! Anywhooooo, here's the recipe: 3 small squirrels
3/4 c salad oil
1/4 c lemon juice or vinegar
2 c bread crumbs
1/2 c milk or cream
1/2 c diced and sautéed mushrooms
1/2 tsp salt
1/2 tsp onion juice
4 tbsp olive oil or bacon fat
1 tsp Worcestershire sauce
Dress and clean squirrels. ( *gag*, get past this and you're good to go) Wash in several waters and dry. Cover with salad oil mixed with lemon juice and let stand for 1 hour. Combine bread crumbs, with just enough milk or cream to moisten, mushrooms, salt and onion juice. Stuff the squirrel with this mix, skewer and truss. Brush with olive oil or bacon fat and roast uncovered in a slow oven (325 degrees F) 1 1/2 to 1 3/4 hours or until tender. Baste every 15 minutes with fat from bottom of pan. When tender, make a gravy with remaining broth, adding Worcestershire sauce and paprika to taste. Serve gravy in a separate dish. Serves 6 ( providing you can find 6 people to serve it to) Okay, so that's not in the recipe!
Anybody willing to try? Someone? Anyone? Granny Clampett, are you out there? Personally, I think I'll stick with the genteel art of monogramming!
How about you?