Cookbook #242: My Party Book of Tested Chocolate Recipes, General Foods Corp. – 4012, USA, 2nd Ptg., 1938.

1938. It’s amazing this vintage cookbook has lasted this long! One tear in the front cover is the only flaw. I open to the first page:

“Now what can I serve that everyone likes?” you ask yourself when you plan party refreshments. And if you decide on “something chocolate” you’re sure to be right. For Chocolate is America’s favorite flavor.

As a true American, I do love chocolate, and would love to try every recipe in this cookbook!

Here’s the rest of the first page:

“How to have success with chocolate” is the second page:

“For over150 years Baker’s has set the standards for fine chocolate”. Since this book was published in 1938, that  means Baker’s Chocolate was formed in 1788 or earlier. Let’s check. I pull up Wikipedia’s entry for Baker’s Chocolate. In 1764, John Hannon and Dr. James Baker of Massachusetts began a business importing cocoa beans from the West Indies. Dr. Baker took over the company in 1780, when Hannon did not return from a sailing trip. Baker renamed the company “Baker’s Chocolate”. So, the claim is correct. Chocolate itself was discovered in meso-America (Wikipedia’s History of Chocolate). The Americas had chocolate before Europe – sometimes I forget that!

The “How to have success with chocolate” page in My Party Book of Tested Chocolate Recipes also asserts “None of the valuable food elements are removed, nothing added.”. My current package of Baker’s baking chocolate lists “chocolate” as the sole ingredient. And today’s package has a nutrition label, so I can check the 1938 claim that it has valuable food elements:

From the above label, we can see that one-half an ounce  of baking chocolate has 90 calories, 78% from from fat, with a small amount of dietary fiber and 2 grams of protein. No vitamin A or C, no calcium, but some iron. Valuable food elements, yes, I guess. But nowadays – unlike 1938 – chocolate, especially dark chocolate, has been found to be chock-full of trace nutrients and antioxidants and more, as in this article on HealthLine.

I learn from a web search that baking chocolate (unsweetened chocolate or bitter chocolate) is cooled, hardened chocolate liquor, which is melted ground cocoa, and it contains between 50 and 58 percent cocoa butter. On the other hand, unsweetened cocoa powder has 46 grams of fat in one-half ounce, 50% from fat. It is made from roasted cocoa beans that are ground into a fine powder.

Baker’s unsweetened chocolate is no longer sold in a “blue and yellow package” but the “famous Chocolate Girl trademark” is still on it. Today the package is yellow, orange, and brown. I included this package in the photo I took of the recipe ingredients, below on this page.

Ironically, my package also indicates that Baker’s chocolate is now manufactured in Canada.

Just one more comment on the “How to have success with chocolate” page. Baking chocolate used to be sold in eight ounce packages, specifically, each package contained 8 individually wrapped squares of 1-ounce each. This is an important fact, since older recipes call for “1 square of baking chocolate”. Current packages are not individually wrapped, but I will remember that “1 square of baking chocolate” means “1 ounce”. (This fact is also on the currently-sold packages of Baker’s baking chocolate.)

Where did I get this cookbook? I think I got this from my mother’s collection, or perhaps it was my grandmothers. No recipes are marked. Today I find it available on several online used-book stores for about 3 dollars. And, full text is available on the Hathitrust website.

Here are some examples of recipes.

I decide to Chocolate Sundae Sauce for this blog.

This ought to be a good project for my 4 year old grandson to help me with. He loves mixing things! Plus it will be special to have homemade sundae sauce over ice cream for a simple dessert for all of us.

Chocolate Sundae Sauce
1 cup sauce

• 2 1/2 ounces unsweetened baking chocolate
• 3/4 cup water
• 1/2 cup sugar
• dash of salt

Put the chocolate and the water in a sauce pan. Bring to a boil and cook 4 minutes, stirring constantly. Add the sugar and salt and boil 4 minutes longer, stirring constantly. Serve hot or cold over ice cream.

We get all the ingredients together:

Here’s my helper, doing the stirring chores!

Later, after dinner, we enjoyed the sauce over vanilla ice cream and berries.

Yum yum yum! It was pretty special to have our own homemade sauce.

This sauce will store – we had a little left over. The next day it was stirrable at room temperature, but pretty thick, and would not pour unless heated. Not a real problem, just heat in a microwave oven – a convenience that was not available in 1938.

Below are scans of the front cover, back cover, and the inside-back cover.

Cookbook #236: The Cook’s Book, K C Baking Powder, Jaques Manufacturing Co., Chicago, 1935.

“In the light of scientific knowledge, cakes are no longer considered too rich for daily consumption; in fact, cake is now known to be an exceedingly well balanced food product.” Here is the statement as printed:

Can I go back to 1935? I want my cake, and to have it good for me too!

The Cook’s Book, K C Baking Powder is from the “old books” section of my shelves. It is in perfect condition! And it is older than I am! It was either my mother’s or my grandmother’s cookbook. Stunning nostalgia:

This book is all about how to use baking powder in recipes for cakes, cookies, and breads. I talked about baking powder and how it works In my post on the 1917 Ryzon Baking Book. Ryzon was a brand of baking powder sold for a short period around 1917. According to the Clabber Girl website, “KC Baking Powder was originally manufactured by the Jacques Manufacturing Company in Chicago, Illinois before the brand was purchased by the Clabber Girl Corporation in 1950.” Clabber Girl is the brand of baking powder I currently have in my kitchen.

In 1935, “wholesome foods” were important to the consumer:

How much did a can of K C baking powder cost?

Jaques Manufacturing Company was given the Distinguished Service Award.

Note the KC guarantee statement at the bottom of the page below, “An independent manufacturer. Not a member of any food combine.”

The recipes in The Cook’s Book are modern enough to follow in my own kitchen in 2018. A surprise (to me) is that they often include the ounces of ingredients as well as the volume. Sometimes they leave off the oven temperature and time or the exact size of pan, but I can live with that. Here are some recipe examples:

“K C Old-Fashioned Apple Dumplings” is what I decide to make for this blog.

This is about the only recipe in this book that doesn’t have sugar in the dough/batter! I decide to try whole wheat pastry flour instead of all-purpose flour. Other recipes in this book (but not this one) call for “entire wheat”. Entire wheat flour is wheat flour made from the whole grain, what we now know as “whole wheat flour”. Whole wheat flour has the same number of calories but a significantly lower glycemic index than white wheat flour. Briefly, the glycemic index of a food reflects how fast a carbohydrate breaks down into sugar in the body. Level sugar levels are (currently) the advice of nutritionists. Both white and whole wheat flours have the same number of calories, but the whole wheat flour has less of a tendency to cause blood sugar spikes. Sugar has the highest glycemic index of all. Since we are low-carb-ing and not no-carb-ing, we eat some bread, and whole wheat is our wheat flour of choice at the moment. I am (sadly) frowning on sugar, so I’ll use just a touch of sugar and a little no-calorie sweetener to make this qualify as a dessert. I’ll skip the suggested hard sauce made with butter and sugar.

How long and at what temperature should I bake these? The recipe doesn’t specify. Online, I found a similar recipe for apple dumplings, and they bake them at 400˚ for 50-60 minutes. I know my oven, and I think I’ll try 375˚ and check them starting at 40 minutes.

Note: I have a better recipe for Apple Dumplings, one from the Fannie Farmer Cookbook. I didn’t realize I’d made these before!

K C Old-Fashioned Apple Dumplings
makes 2 dumplings

• 1 cup flour (don’t use whole wheat pastry flour)
• 1 teaspoon baking powder
• pinch of salt
• 2 tablespoons shortening (vegetable shortening or butter)
• about 1/2 cup milk
• 2 apples, peeled and cored (I found my old apple-corer!)
• cinnamon and sugar for the inside of the apples

Stir together the flour, baking powder, and salt; work in the shortening and mix to a dough with the milk. If necessary to make a soft dough that holds together, add more a bit more milk.

Divide the dough in half. Roll each half to a square one-third inch thick. Put an apple on each square and fill the apples with cinnamon and sugar to taste. Draw the dough up to cover each apple and make it smooth.

Bake in a lightly butter pan at 375˚ for 40 minutes, or until golden brown.

These tasted good, but only healthy-good. We split one dumpling for dessert, topped with cool whip, and ate every morsel. We were very hungry! I’d say, my way with whole wheat flour is just not as good as a white flour and apples full of butter and sugar with lots of hard sauce. If you are going to have dessert, have dessert. I would not make these apple dumplings this way again.

I suggest using white flour in this recipe, and putting more goodies in the apple cores, like butter and lots of sugar, and serving them with the hard sauce or rich ice cream. Desserts are, after all, meant to be overindulgence. In this I will have to disagree with The Cook’s Book. I have learned that I can’t eat cake made with flour, sugar, eggs, and butter every day or I will gain weight and the health care professionals will say that I am not healthy. Maybe in another 78 years (The Cook’s Book is 78 years old), it will be a different story for the human population.

The last page in The Cook’s Book. A chemistry lab!

Cookbook #219: Pastries and Desserts, California Home Economics Association, Press of Clyde Browne, Los Angeles, Cal., 1921.

This might have belonged to my maternal grandmother. There is very little handwriting in it, but what there is looks like hers. Or it might have come from Ruth Vandenhoudt, since it is from the same cookbook series as Salads, Vegetables and the Market Basket. There are a few food and age stains, but it is actually in pretty good condition for being 96 years old! I have two copies, and one is missing the cover.

I like the design of the cover and the introductory pages. Here is a scan of the cover, since it gives more detail than my photo:

The title page:

This page is opposite the title page (above) and lists books in the series. I like this: “Price: Fifty Cents. Postage: Four Cents.”

The entire content has a pleasing typeface and layout, no typos, is well-organized with cross-references, and has a very useful index at the end. The content is by the California Home Economics Association, Southern Section, but who is responsible for the printing of this 1921 cookbook? I find “Press of Clyde Browne” and “Cover Design by Stanley Edwards” on the back cover:

Clyde Browne, was a self-identified printer, according to a 2014 article in KCETLink. From the KCETLink web site: “. . . Southern California bohemians, whose ideals and aesthetics were inspired by the Arts and Crafts movement, valuing craftsmanship, beauty, nature, and community. Settling along the Arroyo Seco, between Pasadena and Highland Park, these inhabitants created what Kevin Starr calls the ‘Arroyoan ideal: the spiritualization of daily life through an aestheticism tied to crafts and local materials,’ that is ‘expressed primarily through the home.'” Clyde Browne also has a Wikipedia entry.

Sounds like Clyde was a Bohemian, a beatnik, a hippie, a New Age person. Someone who would be right at home in Boulder, Colorado.

I continue paging through Pastries and Desserts. Here is the foreword:

This foreword tells us that the California Home Economics Association promoted these recipe booklets as “useful gifts for many occasions”. Furthermore, it tells us about the role of women in society in the early twentieth century: “The desserts have been classified in such a way that she who hopes to plan her meals wisely will find the dessert problem a little easier”. (Dessert problem, right.)

The first recipe in the booklet is for pie crust, below. These directions represent the style of writing throughout the booklet. I’ll let you read it and judge for yourself. (This is from the era before mixers, food processors, or even pastry cutters.) Note the directions for oven temperatures: “bake in a very hot oven for about 3 minutes, and then lower the heat decidedly”. Here is how to intrepret older oven temperature descriptions to degrees Fahrenheit.

Note that besides the instruction “hot oven for 3 minutes”, no time is given for baking the crust. This is true throughout this 1921 cookbook. The baking recipes just say “cook until done”. Some of the recipes for steamed puddings have a designated cooking time, but the desserts cooked on the stove top do not.

Pie recipes include: lemon chiffon, berry, southern tomato, rhubarb, raisin, custard, mock mincemeat, cottage cheese, banana cream, and more. Tarts can be adapted from any of the pie recipes.

Puddings are thickened with cornstarch, tapioca, and flour. Cereal desserts are made from rice, cornmeal, bread and cracker crumbs. There are custards, fruits (raw and stewed and baked), and rose apples using red clove candies. Fruits include cranberries, oranges, apples, bananas, berries, grapes, figs, melons, pineapple, peaches, prunes. Gelatine desserts are based on plain gelatin (not jello). Baked puddings include dumplings, cobblers, and roly poly. Steamed puddings include carrot, cherry cup, chocolate, fruit, gingerbread, Hazzard Delicious (butter, sugar, nuts, flour, baking powder, milk, eggs), persimmon, plum, and suet. There are rosettes, timbales and fritters. Frozen desserts include fruit ices: ice cream from milk, cream, sugar and eggs, simply frozen, not churned, with variations including chocolate, orange, pinneapple, caramel, coffee, fig, tutti frutti, grape nut, maple, peppermint, and ginger. Mousses (a standard recipe with suggestions for flavoring) and parfaits (frozen desserts made with eggs, syrup) are included. The last section is sauces for puddings (cooked without eggs, cooked with eggs, uncooked with eggs), and sauces for ice cream.

Very few recipes in this booklet include chocolate!

I decide to make Tapioca Cream for this blog. Our grandson will join us for dinner and I think this is a fairly nutritous dessert because it includes milk and eggs, is relatively low in sugar, and has no added fat.

Tapioca is a starch made from cassava root. In the US, it is mainly used as a thickener, but in triopical areas of Africa and Asia, cassava is a staple food. Cassava is low in nutrition: it has no protein or fiber, is low in calories (important in areas of the world where food energy is a plus), and has insignificant amounts of viatmins and minerals. In the US, tapioca is sold as “minute tapioca” (and has been sold that way since at least 1921). I’ve also tried pearl tapioca – big round lumps of tapioca.

Here is the Tapioca Cream recipe from page 26:

As you see, the mixing and cooking instructions are not given in the Tapioca Cream recipe. It says: “mix same as for cornstarch pudding”. Those instructions are six pages previous – page 19:

I learned that you do not have to scald milk from my book Kitchen Science. Therefore, I will simply mix together the tapioca, sugar, salt, and milk. Shall I use a double boilier to heat this mixture? I suspect that in 1921, you needed to cook in a double boiler to control the stove top temperature – note that the recipe says “remove from fire”. “Fire” sounds harder to control than today’s stove top burners! So I won’t use that step, but simply cook it in a saucepan on the stove top. Also, I will beat the egg whites with 3 tablespoons sugar, according to the instructions on my current package of minute tapioca. The modern recipe calls for 2 tablespoons less sugar and leaves out the nuts.

Tapioca Cream Pudding
serves 3-6

• 1/4 cup minute tapioca
• 6 tablespoons sugar, divided
• dash of salt
• 2 cups milk
• 1 egg yolk
• 1 egg white
• 1 teaspoon vanilla

Combine the tapioca, sugar, and salt in a cool pan, then add the milk and egg yolk. Let stand 5 minutes.

Heat the mixture to a full boil on medium heat, stirring constantly, then remove from heat. Let stand 20 minutes to cool.

Beat the egg white on high speed until soft peaks form. Gradually beat in 3 tablespoons sugar until stiff peaks form.

Fold the egg white mixture into the tapioca-milk mixture. Fold in the vanilla.

You can divide the pudding into single servings or not; you can serve warm or chilled.

I made only three custard cups, and it served three people! It was so good – I hadn’t made it in years and it’s a comfort food to me. I put some sliced strawberries on top and served it with cookies. My grandson liked to dip those cookies in the pudding!

Note: I used 3 tablespoons tapioca, as it stated on the package. But I would have liked it a little thicker, so I’d suggest the 4 tablespoons tapioca as written in Pastries and Desserts.

Cookbook #218: Encyclopedia of Cookery, Vol. 11, Sou-Ton, Woman’s Day, Fawcett Publications, NY, 1966.

I have a set of twelve Encyclopedia of Cookery volumes and this is the eleventh of that set – I covered the first ten in previous posts. This volume covers curious and helpful information about foods from (sou)fles to (ton)gue.

Souffles. We do like my Cheese Souffle, and I always follow the recipe in my Joy of Cooking. I usually add ham to it too. I have been making this souffle for decades. The trick is to have everyone ready to eat as soon as it comes out of the oven – because souffles always fall quickly. And this fact is reiterated in the Encyclopedia of Cookery:

“When the cooked souffle is taken from the oven, it should be taken to the table and served at once. It is a rule of the kitchen that a souffle should be served immediately. If there is any waiting to be done, let it be by the guests.”

I love that: “a rule of the kitchen”! This volume of the Encyclopedia of Cookery has a lenghty and good explanation of how to make a basic entree souffle, suggesting many variations. And, it includes a recipe for Liqueur Souffle with suggested variations.

The Soup Cookbook is 8 big pages long. The last entry is a soup garnish called “Twist Toast”.
Sour Cream in its simplest form is “unpasteurized heavy sweet cream that has been allowed to stand in a warm place until it has become sour”. Commercial sour cream is made from “sweet cream chemically treated with lactic-acid bacteria to produce a thick cream with a mild tangy flavor”. The South American Cook Book begins with an interesting essay by Jean Gormaz on the widely varied cooking of this continent of many climates. Vatapa, a fish stew from Brazil, illustrates the variety of ingredients in South American cookery.

Cook books called Southeast Asian Cookery, Southern Cookery, and Southwest Cookery follow each other with no short entries between. (This volume of the Encyclopedia of Cookery sure has a lot of cook books in it.) The Southwestern cook book  includes few dishes familiar to me, except chili sauce, tacos, and sopapillas. Carne Adobada is an example of a recipe I have never heard of before, and it takes days to make.

Finally, I come to a short, non-cookbook entry: Soybeans. “The soybean is one of the world’s oldest plants. It has been cultivated in China for over 4,000 years.” “Bean curds” are mentioned, but are not called tofu. Most of the recipes in this section include soy sauce as the “soybean” ingredient.

Spaghetti, Spanish Cookery, spare rib, spearmint, spice. The spice section is rather short, recipe-wise. It has a two-page illustrated chart, but only includes 12 spices. “Spices – Nature’s Flavor Magic” is an essay on the importance of spices in history.

A sprat is a small herring, often sold canned or smoked. A squab is a young pigeon that is not allowed to fly before it is eaten. Squirrels are found in the US and “occasionally eaten as food, particularly in some rural sections. The flesh of sqirrel is light red or pink in color and has a pleasing flavor.”

The section on steaks includes a charcoal broiled cookbook. It’s writtten by Philip S. Brown, and I like it. He comments in the first person throughout the recipes. I’d like to try his “Teriyaki”, made from marinated round steak strips woven back and forth on skewers and grilled.

Sterilize, stew, stir (entered as “stir, to”), stock. Stollen is a sweet, fruit-filled yeast bread baked in the form of a folded-over roll. That sounds like a recipe up my alley.

Strawberries are native to both the old and new world. The Encyclopedia of Cookery claims wild strawberries are the best – I’ve never had a wild strawberry! I have had small-farm grown fresh cultivated strawberries, though. I grew up in Southern California, where strawberry fields were abundant. Strawberry shortcake was an oft-made dessert at our home.

Strudel, stuffing, sturgeon, sucker (a fish), suet (hard fat from around the kidneys), sugar, sundae. A cookbook on Swedish Cookery. Sweetbread is “The thymus glands of lamb, veal, or young beef (under 1 year; the thymus disappears in mature beef). Sweetbreads consist of two parts: the heart sweetbread and the throat sweetbread.” According to the entry, sweetbreads are widely available year round fresh and frozen. I’ve never seen them in stores. Then again, I’ve never looked.

Sweet potatoes are the root of a perennial vine of the morning glory family. Sweet potatoes are not yams – yams are a completely different botanical species. Sweet potatoes are native to America. Many recipes are in the Sweet Potato Cook Book. Sweetsop refers to both a small tropical American tree and its sweet pulpy fruit, also called the sugar apple. Swiss Cookery is a collection of recipes authored by James A. Beard.

Syrup is a sweet, thick, sticky liiquid. It is made from a concentrated solution of sugar and water, and can be flavored with chocolate or the juice of a plant, for example, corn syrup, or from the concentrated juice of plants like sugar cane or maple trees. (It does not mention 100% maple syrup.) The taffy entry has a recipe for homemade taffy.

This entry is for my daughter:

A tangelo is a hybrid of the tangerine and garpefruit. Tangerines are named after Tangiers, but originated in China. Tapioca is made by heating the starch of the manioc tuber. I find that manioc is also known as cassava and yuca. Tarts are filled pastries, often sweet, but also savory. Here is a recipe for Frankfurter custard tarts.

I would never make these, they do not sound tasty to me. And “taste” is an entry: “one of the senses of man”. Tea is honored with an essay by James Beard on “the pleasures of tea drinking”, and I like his era “B. T.” – before tea:

Tetrazzini is a dish I discussed in All-Time Favorite Casserole Recipes. Thanksgiving includes an essay and many traditional recipes.

Toast again! Toast was really popular in the 1960s. The “Toast Cook Book” is 5 pages long. A tomato is a fruit native to South America, and the Tomato Cookbook gives lots of recipes for its use.

Tongue is the last entry. It is a “nourishing and appetizing food, good hot or cold”. I don’t think I’ve ever cooked or eaten it. But according to the Encyclopedia of Cookery, it is an “old favorite”. “Tongue Twisters” is a collection of recipes by Iris Brooks: “No, nothing to do with P. Piper and his produce, but new twists on that old favorite, tongue. Have it pickled or corned, smoked or fresh; canned or in jars, plain or in vinegar; beef, calf, pork, or lamb; but by all means, have it. Whether hot or cold, whole on the platter or in even pink slices, tongue is always a delight to the eye and a joy to the palate.”

Well. On that note, I end volume 11 of the Encyclopedia of Cookery.

Now, what to make for this blog? I decide on “Strawberry Shortcake”.

Why did I choose this recipe? I have been making strawberry shortcake for years. But I have always started with my mother’s basic biscuit recipe, and just added “a bit” of sugar. This is an actual “shortcake” recipe. Plus, I like the way the dough is rolled out into a big circle and baked in a cake pan. Saves a step in cutting out the biscuits. And finally, I had some strawberries in the refrigerator looking to be used!

I made a one-third recipe for the two of us and had enough for dessert for two nights.

Strawberry Shortcake
serves 4

• 1 cup flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 tablespoon sugar
• 1/6 cup vegetable shortening (2 2/3 tablespoons or 32 grams)
• 1/2 egg (whisk one egg, put in a measuring cup, and use half)
• 1/4 cup milk, about
• strawberries
• whipped cream

Stir together the flour, baking powder, salt, and sugar. Cut in the shortening. Mix the half egg and milk, then add to the flour mixture slowly, mixing with a fork, just until it makes a soft dough.

On a floured board, knead the dough lightly for about 20 turns. Roll or press into a 9-inch circle. Place in a lightly greased 9-inch cake pan.

Bake at 450˚ for about 15 minutes, until golden brown.

Meanwhile, slice the strawberries and add a tablespoon or so of sugar. Stir and allow to macerate until you serve the shortcake.

To serve, split the baked shortcake into two layers. For us two, I first cut the shortcake into two half circles, then quarter circles. I took two quarter circles and split each quarter into two layers.

Layer one shortbread, half the berries, another shortbread layer, the rest of the berries, and then put whipped cream (real or fake) on top.

This was excellent! I like the egg in the dough, and I like rolling it into one circle instead of biscuits. My dining partner said “yum, but not enough!” I take that as a thumbs up.

Cookbook #148: The Fannie Farmer Cookbook, Wilma Lord Perkins, Little, Brown and Company,Boston, Toronto, 1965.

I think I found The Fannie Farmer Cookbook in an old house that we lived in from 1975-76. The house, known as “Walnetto” in our group of friends, was on Walnut Street in Boulder, at about 21st. The backyard of the house stretched back to a creek. We had a big garden. Chickens. Volleyball games. Parties. We could walk to downtown bars. I rarely drove my old VW bug because I could walk up to the university where I was a grad student. Once the house a couple doors down was on fire, and my boyfriend-now-husband pulled an elderly woman to safety.

Of course those times are gone and the land is now covered with apartments and condos. But we have our memories.

So what is The Fannie Farmer Cookbook? It’s important enough in American cooking history to have its own Wikipedia entry. I learn that Fannie Farmer, born in 1857, was raised in a family that valued education, but could not attend school because of a crippling illness as a teen. So she started cooking at a boarding house at her parents home. Her interest in cooking took her to the Boston Cooking School, where she excelled as a student and eventually became school principal.

Fannie’s food interests covered nutrition, diets for the sick, sanitation and cleanliness in the kitchen, the chemical analysis of food, techniques of cooking and baking, and managing the kitchen and household. These “domestic science” topics were part of a movement in the US around 1890, and Fannie was there at the right time with the right interests and intelligence and the right – spunk! In 1896 she wrote her first book: The Boston Cooking-School Cook Book. (I have a copy of the 1906 edition of that book on my bookshelves – still to be covered in this blog.)

(The practice of “domestic science” – nutritious foods and clean kitchens and efficient homes – improves the lives of families and individuals on a daily basis. It got a bad rep in the hippy/women’s lib movements as being yet another gender-defiining ploy: “let the girls stay in the kitchen”. Women in my generation knew domestic science as “home economics”, or “home ec”. Most girls – me included – took home ec in junior high.}

Fannie Farmer left the Boston Cooking School in 1902 to continue her teaching at Miss Farmer’s School of Cookery. She lectured on diets and nutrition for the sick at Harvard Medical School. “To many chefs and good home cooks in America, her name remains synonymous today with precision, organization, and good food” reads the current Wikipedia entry.

My 1965, eleventh edition of The Fannie Farmer Cookbook has been revised many times:

Note that Fannie’s last edition was the 1914 one; Cora D. Perkins revised from the editions from 1915-1929 and Wilma Lord Perkins 1930-1965. After 1965, a few other editions were published; Marion Cunningham is listed as the author from 1979 on. I think the last issue was the 1996 Anniversary Hardcover edition.

This is the first time I have really read my copy of The Fannie Farmer Cookbook. The writing style is friendly and clear and to the point. (One of my favorite American-standby cookbooks, The Joy of Cooking, tends to be a bit bossy.) It’s well organized and the index is almost 100 pages!

I am impressed with how the recipes still stand today as cookable. The clam chowder, with fresh shucked clams and salt pork, is a recipe I’d like to try. Roast guinea hen with a slice of bacon inside and more laid across the top also sounds interesting. Classics of American cooking like Boston Baked Beans. Alligator pears? Avocados! Recipes for leftover chicken and turkey. Sauerbraten and potato dumplings and Alfredo’s noodles. Cinnamon apples.

My favorite sections of The Fannie Farmer Cookbook are dessert recipes. I learn that “cottage pudding” is a classic American cake that can be frosted and/or filled. Fruit desserts include grunts and dowdies and dutch apple cake, cobblers and upside down cake. All of the recipes are made from scratch. I do like this book!

I am going to make Apple Dumplings. At first I thought that the “dumpling” would be boiled but no, these are kind of like a baked apple wrapped in shortcake-biscuit dough and doused with sauce.

It’s up to me to decide the type of dough and the type of sauce. I choose a shortcake dough (p. 384) and the hard sauce (p. 402). Oh – I caught a mistake! The shortcake dough is on p. 484.

As these were baking, my daughter said these would be best with ice cream. So I didn’t make the following hard sauce, which is simply a frosting made from butter and powdered sugar.

I found that the shortcake recipe made just the right amount of dough for 5 small granny smith apples. You can adjust the amount of dough for the number of apples (e.g., servings) you desire, or you can use leftover dough to cook as biscuits.

Apple Dumplings
makes 5; best if you serve one per person!

Apples

• 5 small tart apples
• 1/2 cup sugar (I used white sugar; brown would be good too)
• 1 t cinnamon
• freshly grated nutmeg to taste
• butter

Pare and core 5 small tart apples. Mix the sugar and spices.

Shortcake

• 2 cups flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 tablespoon sugar
• a few gratings of nutmeg
• 1/4 cup butter (unsalted)
• milk: about 3/4 cup

Stir together the flour, baking powder, salt, sugar, and nutmeg. Cut in the butter with a pastry cutter or your fingers, or use a few pulses in a food processor.

Stir in the milk, little by little, until the dough holds together but is still soft. Turn out on a floured board (fold over a few times if necessary) and roll to 1/4-inch thickness.

Divide the dough into 5 equal pieces and roll each to a size that will wrap up and around one of the apples. My rolled dough wasn’t really a square, it was more free form.

Place an apple on a piece of dough and fill the apple with some of the sugar-spice mix. Dot the inside with a little butter. Fold the dough up from four opposing sides and pinch together over the top of the apple. Continue until you finish all the apples and dough.

Place the apples in a baking pan so they are not touching. I sprinkled some of the remaining sugar-spice mix on top of the dough and highly recommend this step.

Bake at 375˚ for about 45 minutes, until the dough is golden brown. Serve warm with ice cream.

Great great great! These are delicious. So fun and different. We had never had anything like it before!

It will be interesting to compare The Fannie Farmer Cookbook with my 1906 edition of Farmer’s The Boston Cooking-School Cookbook. How much of the friendly style is Fannie’s or the revision author? What were the original recipes? A post to look forward to.