Cookbook #213: Sunbeam Controlled Heat Automatic Frypan, Sunbeam Corporation, Chicago, Illinois,1953.

I discussed electric fry pans in Hamilton Beach Automatic Heat Control Appliances, the recipe/instruction book for my fry pan. This booklet, Sunbeam Controlled Heat Automatic Frypan, was my mother’s. It must have come with her own fry pan – a Sunbeam model – in 1953. I wrote a note in my database: “I like the photo on the front”. Here is a close-up scan of the front cover:

After 5 pages of instructions, there are about 12 pages of recipes. The first section is recipes for “Pan-broiling, Sauteing, Frying and Toasting Sandwiches”, including pan broiled steak, breaded steaks, meatballs, hash, lambburgers, salmon patties, omelet, fritters, corn fritters, potato patties, vegetables, and toasted (grilled) sandwiches.

The second section is recipes for using the fry pan with a lid. “Adjust dial to keep liquid just bubbling when light is on, a setting of about 200-240˚.” It includes recipes for pot roast, Swiss steak, stews, braised meat chops, veal rolls, chop suey, sukiyaki, meat balls, barbecued hamburger, chicken fricassee, scalloped potatoes, fried potatoes, hamburger macaroni casserole, fried chicken, baked beans, and frankfurter casserole.

All of the above recipes reflect the cooking of the mid-twentieth century. And in fact, many of these recipes are similar to what I cook today. But I fry in a good, heavy (shall I add expensive?) non-stick pan on the stove top, and I braise in good, heavy iron or enameled pots in the oven.

The next section is for baking cakes in the fry pan. No no no, that’s not for me. Packaged cake mixes, brownies, coffee cakes in the fry pan – and I really don’t think it would be easy to invert the fry pan and get these baked items out cleanly. I’ll stick to baking in the oven.

Other uses for the fry pan include popcorn, fudge, frying doughnuts, baked potatoes, cooking vegetables and cereal, heating baby foods, crisping crackers, defrosting, heating TV dinners (“frozen tray dinners”), baking frozen foods (including pizza), as a chafing dish, and for making white sauce. From this wide breadth of uses, it seems that a person could cook just about anything without a stove. This might work for staying in cabins, or for marginal housing arrangements. For us, we could use it in a power outage, since our backup generator gives us good but limited household power.

The back cover:

Look at all the Sunbeam appliances! Mixer (see my old Sunbeam mixer post), deep fryer (see my Sunbeam deep fat fryer post), irons, coffee pot, toaster, baby bottle warmer (interesting, since I just did a post on how to feed your baby), electric blanket, egg cooker, waffle maker, Lady Sunbeam razor, and shavemaster.

I am going to keep this cookbook. Not for the recipes, but for the nostalgia. Brings back memories.

For this blog, I will make Corn Fritters.

Hey, in the directions they spell egg yolks “yokes!” I almost didn’t catch that.

I am making these for just two, so will one-third the recipe. I am not about to get out the big frypan just to make a small batch of fritters! I choose a medium non-stick frypan. I know how big the frypan is, and 1/2 cup oil would cover the bottom, but not fill it to the depth of deep frying, so I adjust my amount of oil by that guideline. Instead of serving them with syrup, I’ll have them as a side dish with one of my favorites, Southwestern Chicken.

Corn Fritters
serves 2

• 1 egg white
• 1 egg yolk
• 2/3 cup cooked corn (I used fresh corn)
• 1 1/3 tablespoon flour
• salt and pepper
• vegetable oil

Beat the egg white until stiff. In a separate bowl, beat the egg yolk on high for about half a minute, then turn to low and add the flour and salt and pepper. Stir in the corn. Fold the egg white into the egg yolk mixture.

Heat a pan to medium hot. Add enough oil to nearly cover the bottom, maybe a couple tablespoons. (You could get by with less when using a good nonstick pan.)

Drop in the corn fritter batter by spoonfuls. Fry on both sides until golden brown.

I liked these! But, my dining partner wasn’t impressed. The Southwestern Chicken was enough for him. I think these would have been good with syrup, as suggested in the recipe. I would like them fried in less oil than I used. This is a good recipe for very easy corn fritters; I just need to figure out how to include them in a dinner – or breakfast – plan.

Cookbook #140: Vegetariana, Nava Atlas, The Dial Press, Doubleday & Company, Inc., Garden City, New York, 1984.

“A rich harvest of wit, lore and recipes” continues the title. Yup, that’s this book! It has sat too long on my shelf. I am entranced with the illustrations and quotes:

“Of Soup and Love, the first is best”
“Ther ought t’be some way t’eat celery so it wouldn’t sound like you wuz steppin’ on a basket.”
“In the early Greek and Roman eras, beans were widely used as ballots. Casting a white bean signified an affirmative vote, whereas a dark bean was a negaitve vote.”
“Training is everything. The peach was once a bitter almond; cauliflower is nothing but cabbage with a college education.”
“Ginger sharpneth the sight, and provoketh slothful husbands.”

As I turn the pages of Nava Atlas’s book, I get hung up on reading and pondering all these non-recipe “extras”. I can copy a few quotes and a bit of lore, but I can’t show you all the illustrations (copyright issues and/or laziness on my part). Happily, Amazon will let you view some of this book (click on ‘Look Inside’).

Shame-faced, I haven’t tried many (or any?) of the recipes. I have always meant to take a day a week and cook no-meat meals. But it never really happens (and I can only blame some of this on my partner-in-eating).

I turn to the Introduction. Atlas begins: “‘What on earth do you eat?’ was a question I was often asked when I first became a vegetarian in the early 1970s. Even then, a meatless diet was not as widespread and accepted as it is today.” As a child, she didn’t have to be urged to “finish your vegetables” but to “eat your meat”. Meat just didn’t appeal to her. “It was not until I was sixteen years old that I was ‘adult’ enough to assert my way in the kitchen and delare myself a vegetarian. At first, this decision was not met with cheers from the family.”

She is a delight. And informative: “Many of my generation believe that vegetarianism sprand up in the 1960s and blossomed into the new age of health consciousness of the 1970s. However the roots of vegetarianism run as deep as ancient India, classical Greece and Rome, and the Old and New Testiments of the Bible. More recently, but perhaps even more obscure is the story of the almost concurrent, widespread vegetarian movements in ninteenth-century America and England, attracting scores of pominent writers and reformers.”

So us hippie baby boomers weren’t so groundbreaking. Funny how each generation thinks they are the first to discover the world.

Happily, Nava Atlas is still writing, and enchanting us and sharing recipes. Do visit her website: VegKitchen with Nava Atlas.

Recipes in this book? Lusty Curried Peas, Vegetable Lo Mein, Buckwheat Noodles with Snow Peas, Herbed Wheat Berries, Barley and Blackeye Peas, Mozzarella Mashed Potato Pie, Mushroom Barley Soup, Potato Corn Chowder, Chocolate Chip Peanut Cake. All the recipes look easy to follow, are nicely seasoned, use fairly common ingredients – and many are interesting, even to non-vegetarians.

I choose to make “Swiss Cheese or Gruyère Pancakes”. Cheese goes right into the batter of these crepe-like pancakes. Atlas suggests serving them with “Summer Harvest Squash Saute” (butternut and summer squash and zucchini sauted in butter with wine, soy sauce and herbs), filled with steamed vegetables, or sauced with Onion and Garlic Sauce.

I plan to stuff them with steamed vegetables. I made a half recipe; since it is hard to “halve” an egg, I beat up two eggs, weighed the total, then used 3/4 of the amount (this translated to 75 grams of beaten egg.) The remaining egg went into scrambled eggs the next day.

These cook up like crepes, so that is what I am calling them in my version of this recipe, below.

Gruyere Crepes
makes about 6 crepes

• 2 eggs, beaten, then remove 1/4 of the mixture for a later use
• 3/4 cup milk
• 1 tablespoon white wine
• 1/4 cup flour
• 2 tablespoons wheat germ
• 1/4 teaspoon salt
• 1/4 teaspoon paprika
• 1/4 teaspoon mustard
• 1 cup grated Gruyère cheese, firmly packed

Combine the eggs, milk and wine. Stir together the wheat germ, salt, paprika, and mustard, then add to the egg mixture. Stir in the cheese.

Heat a pan until a drop of batter or water sizzles when dropped on it. Turn the burner down to medium to medium-high because these crepes brown a bit easier than most due to the cheese in the batter. Add a little butter or non-stick spray, then pour about 1/4 cup of the batter into the pan and tilt the pan so the batter spreads. Cook until brown, then flip and briefly cook the other side. Continue until all the crepes have been cooked.

I served them with a medley of steamed vegetables. I would also love these wrapped around cooked, creamed or plain spinach.

I added cooked salmon to the meal to satisfy our non-vegetarian cravings. Later in the week I used one like a taco, filled with ham and tomatoes and lettuce. Delicious!

Vegetanaria is a keeper!