Scandinavian recipes for a holiday smorgasbord, sausages to herring, Christmas cake to sandbakkels and date cookies. Just right for a Scandinavian touch to your celebration. 12 pages of recipes plus a discussion of the holidays in Scandinavia.
This popular Pennsylvania Dutch recipe booklet was reprinted for decades. Recipes include such favorites as chow chow, Dutch slaw, apple pot pie, pickled red cabbage, lemon sponge pie, and apfelstrudel.
HILLS AND SHOOFLY PIE IN PENNSYLVANIA DUTCHLAND
While journalist and author Ann Hark spent many years in Philadelphia, the hills and farmlands of south-central Pennsylvania captured her heart. Her fascination with Pennsylvania Germans (especially Plain folk) and their ways led to research into everything from recipes to pottery, superstitions to ceremonies. She attended an Amish wedding and a Dunker love-feast, watched applebutter being made, and visited a one-room schoolhouse. She traveled, along with her Chauffer and her canine companion, Patsy, among her Blue Hills in search of lonely cemeteries and beautiful picnic spots. Hark compiled her entertaining writings into a year-long celebration of her piece of heaven (a summer cottage in Mt. Gretna) and the surrounding region. It will delight all who have sampled Pennsylvania German culture or explored its history.
If the way to a man’s heart is through his stomach then the way to a people’s heart is through its cuisine. This book, more than volumes of history, takes you straight to the heart of a most loveable people—the Pennsylvania Germans. Their cookery has influenced the eating habits of our nation. This book contains more than 500 recipes, but it is more than a collection of recipes. In humorous vein, but with literary art and scholarship, the authors have strewn the pages of this book with a wealth of historical facts, half-forgotten lore, wise sayings and snatches of poetry and song. For home cook and gourmet it is a treasure-trove. For the historian, the folklorist and the public in general it offers a valuable bit of Americana.
Swiss native August Forster was born into a family of chefs, and apprenticed at an early age. Seeking his fortune in the U.S., he founded a professional cooking school in Chicago in 1938. During his career as a chef, he prepared food for U.S. presidents and European royalty. He trained over 5,000 chefs in his lifetime. This booklet provides 30 lessons (and some extras) in the art of fancy ice carving, and the simple and clear instructions should allow any training chef to master this aspect of creating a fine dining experience.
This booklet (first published in 1945) provides a number of different cloth napkin trick folds to produce objects or puppets. With a little practice, you'll be the life of the next formal dinner party!
First published in 1951, Cherokee Cooklore introduces us to traditional Cherokee cooking. It starts with a photographic essay demonstrating how to make bean bread. This is followed by recipes from the North Carolina Cherokee community (including yellowjacket soup, blood pudding, hominy corn drink, baked squirrel, and hickory nut soup). A description of Cherokee food customs follows. This is a fascinating booklet that provides valuable food lore for the adventuresome gourmet or the student of Native American history.
SYLVESTER AND ALICE TINKER, MAE ABBOTT, FLORA L.
This collection reprints two classic booklets and one academic paper on American Indian cookery. Included are Choctaw, Chickasaw, Osage, Navaho, Sioux, and other recipes.
Authenticated American Indian Recipes (1955) was written by Sylvester and Alice Tinker, Oklahoma Indian Cook Book (1956) was written by Mae Abbott, and “Navajo foods and cooking methods,” (American Anthropologist, 1940) was written by Flora L. Bailey.
Lots of foodlore and recipes are included, like Indian Mush, Baked Winter Squash, Fried Squirrel, Wild Grape Dumplings, Baked Raccoon, Bean Bread, Quail Deluxe, Indian Candy, and Blood Pudding.
This short booklet will help you get acquainted with real New Mexican dishes. New Mexico is a land of changes. Its blue skies of morning may be its red skies of evening. There have been changes in its people, in its customs and culture, and naturally in its food habits. The recipes in Historic Cookery are a product of the past and present, an amalgamation of Indian, Spanish, Mexican, and American. They are typically New Mexican. Historic Cookery was published in 1936.
"A wholesome array of old-time food, flavored with nostalgia and as inviting as our 1809 farm kitchen at Moultonboro, New Hampshire." A New England collection with fish chowder, lobster stew, squash biscuits, raised doughnuts, clam fritters, roast goose, ham loaf, maple-apple sweet potatoes, marble cake, cider apple pie, and apple pan dowdy.
A short booklet with nine brief biographies of famous historical American women, accompanied by recipes they might have served. Includes Lady Baltimore cake, chicken pie (Martha Washington), sauerbraten (Molly Pitcher), Dolly Madison almond cakes, baked Indian pudding (Abigail Adams), (Mrs.) Jeff Davis pie, apple slump (Louisa May Alcott), Robert E. Lee layer cake, and syllabub (Fanny Kemble).
This was a promotional booklet from Philadelphia Electric Company, published in 1957.
This southwestern dining collection includes a number of unusual and delicious recipes from Arizona chef Bill Petersen. Over sixty pages of recipes include such delicacies as Apache County Wild Duck, Coconino County Antelope, Gila County Blue Pigeon, Navajo County Roast Wild Turkey, Yavapai County Cotton Tail, Parker Lake Turtle, Arizona Carp, Fried Oysters, Lyman Lake Frog Legs, Baked Trout and Mushrooms, Double ‘O’ Round Steak, Canoa Ranch Beef Goulash, Yavapai Beef Heart, Oxtail Soup, Apache Veal Stew, Western Pepper Pot, Baked Lamb Loaf, Pork Sausage Skillet, Duck a la Mexico, Tamales, Enchiladas, Crab Puffs, Shrimp Salad, Cactus Candy, and many more. This is a reprint of the 1944 second edition.
This facsimile reprint brings recipes (from 1924) for lemons and oranges to a new generation. These are simple recipes for many occasions. Desserts (orange marshmallow pudding, orange whip, lemon curd, baked rhubarb and oranges, along with pies, cakes, and sherbets), salads (mock lobster, Los Angeles salad, and various dressings), appetizers, candies, fruit drinks, sauces, and jellies, are all included. The original booklet was a promotional item for the California Fruit Growers Exchange, and is a terrific little nostalgia cookbook.
Pin Baglioni, of the Embassy Club, London, put together 150 recipes for hors d’oeuvres that the home chef can easily use as the first course at luncheon or dinner. Published in 1935, this booklet provides a culinary foundation for creating appetizers that introduce a meal with a positive first impression.