Using an old cookbook can lead to interesting results
By By Michelle Blaylock, Mom’s Corner
It’s a good thing I enjoy cooking, because with a family of eight I do a lot of it even during the summer. I do try to prepare more “cooler” summer foods, like chicken salad, pasta salads, veggie trays, etc. I also try to use my crockpot. It doesn’t heat up the house as much as using the oven. The grill is another great option for cooking without heating up the house.
Although I do quite a bit of cooking this is the first year I’ve actually “canned.” In the past, I’ve made jellies, preserved food by freezing, but this year I took the plunge and made pickles.
So far, they seem to be turning out OK. It will be several weeks before I know for sure. The recipes I used came from the old cookbook, “Dexter Heritage.” It was compiled in the mid-1970’s. Granted that doesn’t make the cookbook very old.
However, many of the recipes in Dexter Heritage Cookbook are more than 100 years old. The people who submitted them even sometimes give little notes about how old the recipe is, where it came from originally, or for what special events it was often used.
For example, there’s one recipe that makes a huge number of Chocolate No-Bake Cookies. It was used in the county schools. When the schools were incorporated, the county school cooks brought the recipe with them and it soon became a favorite in the new schools as well. There’s notes on recipes that were used as fundraisers and for special holidays.
Sometimes it takes a bit of experimenting to get the recipe to turn out right. One of the recipes I used for pickles said to use one ingredient “to taste.” What? I’ve never made pickles before. I have no idea what my “taste” is. I just added some and then noted how much I used on the recipe if I don’t like it I can adjust it the next time.
One problem with old cookbooks I found frustrating was understanding the terminology of the time the recipe was written. For example, I came across an ingredient I had never heard of: oleo. What on Earth was oleo?
I couldn’t remember having seen it in a grocery store. The next time I was visiting my grandmother I thought to ask her. She kind of chuckled and said, “Well, that’s what you all call ‘margarine.’” Margarine?!
Another example of terminology problem is a recipe that called for a #2 can of some ingredient. A #2 can? Once again I called my grandmother. She told me that was the size of the can. OK, so what size is a #2 can? Her reply, “That’d be about a medium size. Just use your common sense. If you need a lot of it use a big can; if not use a small can.”
See what I mean about experimenting?
Another terminology problem from old cookbooks was the temperature of the oven. Many recipes called for temperatures such as: a slow oven, a medium heat or even a hot oven.
What? So what was the temperature?
I could figure out “slow oven” meant it cooked things slowly, but what was the temperature? Once again: “Grandma!”
She kind of sighed at this point, then she said that you just used your instincts. My thought? “What instincts?” I think she actually should have said, “your experience.” So this has become my method. For a slow oven, I usually set the temperature between 250 and 300 degrees. A medium oven around 350 degrees and a hot oven is usually about 450.
I also want to caution you to be careful about food safety. There are many older recipes that with today’s knowledge we know are no longer safe to eat. Many older ice cream recipes call for raw eggs and no cooking. Today we know raw eggs are not safe to eat. There are some ice cream recipes that have eggs in them that are cooked before chilling so they are considered safe.
My last piece of advice if you’re tempted to try your hand at using old recipes is to remember that if all else fails — order pizza!
If you have a hint, tip or question for Mom’s Corner please e-mail: moms-corner@juno.com. I’m collecting back to school ideas. I’d love to have yours!
