Third in the favorite cookbook series
Some of the old-time cookbooks are still open to favorite recipes, according to readers responding to the Dining Out-Eating-In question of what are your go-to-books in the kitchen. (Please add your favorite cookbook, recipe or thoughts on the ones listed)
Among them are Thoughts for Food (1946 ) and Thoughts for Buffet (1958) from the Houghton Mifflin Company, Boston (Riverside Press Cambridge, MA)
Thoughts for Food is interesting to scan to see what dishes were popular almost 75 years ago. Its introduction is a glimpse back to the times as it twice refers to the woman as the household’s food preparer and hostess.
That party food and hostessing had evolved 10 years later was evident in the Thoughts for Buffet introduction which reads,”This changing world, gastronomically speaking, has been so affected by the additions of new methods, mixes, foods and spices….that we think a few fresh observations on Thoughts for Food are timely.”
That phrase could definitely be applied to today’s cookbooks, kitchen gadgets, pantry supplies and party-throwers’ wants and needs. Since the readers who mentioned these two books didn’t say what recipes they liked, I’m offering one I still use which I can pretty much read through all the food stains on the pages. It’s Yorkshire Pudding II (I is a different process). I make this to accompany brisket.
1 c all purpose flour sifted
1 tsp salt,
1 Tbs shortening
1 c milk
2 eggs well beaten
½ c melted shortening or roast droppings.
Sift flour and salt into electric mixer bowl
Cut in 1 TBs shortening and cream well.
Add milk and eggs
Beat on high speed.
May refrigerate mixture until ready to pour
Preheat oven to 425
Heat empty muffin tins in hot oven. Pour about a teaspoon of shortening in each space and fill half full with the batter.
Yokshire Pudding I and II use two different temperatures and timings. I had the most success with the batter rising by combining the two methods.
So bake for about 30 minutes and turn oven light on to check they are rising. Do not open oven door. Then, turn oven down to 325 to finish and use oven light to check their color is a medium tan.
Best served immediately but leftovers can be frozen then reheated for 10 minutes in a 325 oven.
(Above photo has Thoughts for Buffet next to the vintage Pope cookbook above my kitchen desk.)