When I was growing up I spent many weeks every summer flying from my home in Brewer, ME to Danville, IL to visit my paternal grandmother. My dad died when I was young and he had been an only child so my Grandma Florence spoiled me terribly. I loved going to visit her and then visiting her sister, my Great-Aunt Margaret who lived a few streets away from her. Florence's brother, my Great-Uncle Joe, would occasionally be in town and would visit as well. He and his wife had retired and traveled around the country in a motor home going to various antique shows and flea markets. I believe it was in the summer of '83 or maybe '82 I met Florence's cousin, Freeman. He was in Illinois that summer doing work on the family history for a genealogy book he was putting together on that branch of the family. I remember going to old cemeteries and being taught how to do the rubbings of old headstones to make out the names as we tried to track down our ancestors. It was fascinating to me! Being a fan of mystery series such as Nancy Drew and Trixie Belden I felt like I was an amateur sleuth seeking that elusive clue. A few years passed and the book was finally produced and I got a copy of my own.
But there was an even more interesting book my Grandma and Great-Uncle Joe sent to me in 1993. It was one of those fundraiser cookbooks that are often put out by church groups, or junior leagues, etc. When I got it in the mail I was surprised. I knew my Great-Uncle Joe worked with some historical society, but was unaware of their fundraising efforts. So, the little spiral-bound collection of recipes and advice was another clue into my family history. It even included one of my favorite recipes: my Grandma's pork chops! I already knew how to make them, but to see her recipe included in the book was like a validation of my favorite childhood memories. Here's a look at this little gem:
Cover
Inscription inside front cover: "To Cindi Love from Grandma Florence & Uncle Joe Zimmerman Director; I.G.H.S."
Shall we venture inside for more? Please jump over the old-timey curlicue for a look at more!
When I opened up this book there was a slip of pink notepaper with my Grandma's telltale script typewriter (yeah, remember those?) font listing every recipe that was featured in this book that was from a relative or ancestor of mine complete with the whited-out corrections;) How cool is that!!!?
Recipe list
In addition to all these recipes the book had "Helpful Hints" on each chapter's first page. There are some interesting tips in there that in this day and age we have mostly forgotten but are still quite useful!
Now, what about recipes? Oh let's see. . .there are some real old ones that give us a glimpse into the "pioneer days" when things like coffee were luxuries and no part of an animal went to waste.
Hard Time Coffee
Mix well 2 quarts wheat bran with 1 pint yellow cornmeal, add 3 well beaten eggs and 1 cup sorghum molasses. Beat well and spread on pan and put in moderate oven to dry; use great care by stirring often while it is browning, this is the secret of good coffee. Use it like you would instant coffee.
Pig's Knuckles and Sauerkraut
This one is from my Great-Great Grandmother who was born in 1867.
4 pig's knuckles
2 qt. boiling water
3 tsp. salt
1 qt. sauerkraut
Scrape knuckles and feet. Place in boiling salt water. Cover and simmer 3 hours or until meat is tender. Cook broth down so that it will not be necessary to pour off broth. Add sauerkraut. Heat thoroughly. Serve the pig's knuckles on top of the sauerkraut.
Grandma Elsie's Sausage
20 lbs. dressed pork
10 lbls. lean fat pork
2 T. sugar
1 T. ginger
1/2 lb. salt
2 T. pepper
1 oz. sage
Cut meat into small pieces and add all the spices and mix. Put through meat grinder twice. Makes 30 pounds. This recipe comes from the Juvinall's, pioneers to Vermilion Co. in 1827.
Corn Cob Jelly
12 bright red cobs
1 pkg. Sure Jell
3 pt. water
3 c. sugar
Boil broken cobs in the water for 30 minutes. Remove from heat and strain liquid thorugh a flannel cloth. If not 3 cups, add enough water to make 3 cups. Add Sure Jell and bring to a rolling boil. Add sugar and boil 2 or 3 minutes or until jelly stage. The finished product tastes a lot like apple jelly and has an attractive redish [sic] color.
Ok, enough of the pioneer stuff. Let's take a look at some mid-century recipes that so often frequent these types of cookbooks.
I was curious as to the origin of the name of the following recipe and the all-knowing Wiki had this to say:
"The origin of the name “Watergate salad” is obscure. Several competing explanations exist.
Kraft Corporate Affairs said, "We developed the recipe for Pistachio Pineapple Delight. It was in 1975, the same year that pistachio pudding mix came out."[citation needed] Kraft, however, didn't refer to it as Watergate Salad until consumers started requesting the recipe for it under the name. "According to Kraft Kitchens, when the recipe for Pistachio Pineapple Delight was sent out, an unnamed Chicago food editor renamed it Watergate Salad to promote interest in the recipe when she printed it in her column."[citation needed] Neither the article nor editor has been tracked down, however.
The Denver Post, in the Empire Magazine of June 27, 1976, published a recipe for Watergate Salad. Watergate salad was a concoction thought up by a sous chef at the Watergate Hotel, and it was then served at brunch on most weekends. Watergate Salad took off in popularity during and after the presidential scandal which shares the same name.
Syndicated household advice columnists Anne Adams and Nan Nash-Cummings, in their "Anne & Nan" column of October 9, 1997, reported that name came from the similar "Watergate Cake" (which shares most of the same ingredients):[6] "The recipes came out during the Watergate scandal. The cake has a 'cover-up' icing and is full of nuts. The salad is also full of nuts." [7]"
Watergate Salad
1 box instant pistachio pudding
#2 can crushed pineapple
1/2 c. chopped nuts
9 oz. carton frozen non-dairy whipped topping
Drain pineapple, then mix pudding and pineapple juice. Add topping and mix well. Fold in marshmallows [note the recipe neglects to list this ingredient so I guess the amount is up to the cook], pineapple and nuts. Chill.
Tomato Aspic Salad
This one comes from my Great-Aunt Margaret
7 1/2 oz env. Knox plain gelatin
3 c. tomato juice
1 T. onion, chopped
salt & pepper to your taste
1/2 c. celery, chopped
2 tsp. lemon juice
Cook half the tomato juice, celery and onion till vegetables are tender. Dissolve the gelatin in 1 cup of tomato juice and add to hot juice. Add rest of tomato juice and salt and pepper. Pour into molds or pan and let set. I like green bell peppers so I add about 1/3 cup of chopped peppers just before pouring into pan or molds.
I love the name of this one and it features 2 of those staples of mid-century cookery, condensed soup and dry soup mix!
Harold's Forgotten Chicken
1 chicken
1 c. Minute Rice, uncooked
1 can cream of chicken soup
1 pkg. dry onion soup mix
Place soup in casserole dish and pour rice on top. Place raw chicken on top of rice. Sprinkle dry onion soup on top of chicken. Cover with foil and bake at 300° for 2 hours. Do not peek at chicken.
Ok, so let's move on to desserts. That is one area these cookbooks really excel at! Not only can you find those treasured recipes for things like good old-fashioned jams and jellies but you can also find recipes that have helpful shortcuts for when you don't have eggs or butter on hand.
Ozark Pudding
This one is from my Great-Aunt Alma
1 egg
3/4 c. sugar
1 1/4 tsp. baking powder
1/8 tsp. salt
2 T. flour
1/2 c. nut meats
1/2 tsp. vanilla
1/2 c. apples
Beat eggs and sugar together until smooth. Combine flour, baking powder and salt. Stir in egg mixture and add apples, nuts and vanilla. Bake in greased casserole dish or deep pie pan at 350° for 35 minutes.
Applesauce Cake
This one is from my Grandma Florence
1 c. shortening or 2 sticks butter or oleo
2 c. sugar
2 eggs
2 c. chopped nuts
1 tsp. baking soda
1 tsp. cinnamon
2 c. flour
2 c. raisins, floured
2 c. applesauce
1 tsp. salt
1 tsp. ground cloves
Cream sugar and shortening, add eggs and continue mixing. Add applesauce and mix until smooth. Mix in spices, salt and soda mixing slowly. Add flour, raisins and nuts and mix well. Bake in a tubular pan at 300° for about an hour or until done. Test with toothpick or cake tester to make sure it's done in center.
Aunt Edna's Strawberry Preserves
This is from my Great-Grandmother Edna
4 c. berries
4 T. lemon juice
5 c. sugar
Combine above and let stand 3 hours. [edit, I am pretty sure this was meant to say just combine the berries and the sugar considering the instructions further down regarding the lemon juice.] Place on stove and boil for 8 minutes. Add 4 tablespoons lemons juice and boil 2 more minutes. Let stand until cold and then can in hot sterilized cans.
Dump It Cake
This one is from my Grandma Florence and I have seen that the idea of a "dump it" cake has made a bit of a comeback lately!
1 can sweetened applesauce
1 can crushed pineapple
1 box dry yellow cake mix
1 c. butter
1 1/2 c. chopped nuts
Grease a 9x13-inch pan well. Dump applesauce and spread. Dump crushed pineapple on top and spread it over the applesauce. Spread dry yellow cake mix over the pineapple. Melt butter and pour over cake mix. Sprinkle nuts over butter. Do not stir. Bake at 350° for 1 hour. Can be eaten as it or topped with your favorite topping.
I hope you have enjoyed this little journey into family history and food. I had been planning on writing this diary for a while and then last Sunday I saw a great diary about just these sorts of cookbooks! I guess I am not alone in my enjoyment of these glimpses of the past even if they are not related to my family history.
In case you missed it I encourage you to check it out:
The Decline of Church Cookbooks (and Civilization). It is definitely a fun read!
So, this being the 4th of July I hope many of you are enjoying or have enjoyed feasting with your families or celebrating with friends. Please feel free to share old-timey recipes from your family or just tell us what's on your table tonight. And if it involves Jell-O or cream of something soup, don't worry, I won't judge;)