****** - Verified Buyer
4.5
I LOVED this book. It was a page-turner for me. The combination of family anecdotes and recipes just kept me reading.Now, I am very fascinated with the history of cooking, especially American. Based on clues in the text, and my own knowledge of when things because available- I would guess that despite the 1947 copyright date, this was originally written/published in the 1920s-1930s. For example- the suggestion of a party where one loaded up the Victorola with the latest jazz recordings! And even more so, the balanced review of an icebox vs. an electric refrigerator- with the assumption that when one had an icebox, one would also have ice delivery to the house 3 times per week. I think these would be more characteristic of a 1920s-1930s publication than one in the 1940s.I do wish I could put an accurate date on it, though, because that would be fascinating.Now, to the practical aspects! The recipes are mostly very interesting, and it seems we have circled around, since there is very little processed food used in them. We would consider the canning recipes unsafe, although for most of them a hot-water canning bath would do the trick. I personally am intrigued by the various uses for a calf's head (though I balk at eating the brains- not only does it sound icky to me, but I'm concerned about prions/mad cow disease). However, the jellied meat seems accessible- if one can get a calf's head- and tasty.... and I adore tongue!I'm also intrigued by the old-style salad dressings. I love the modern balsamic/mustard vinaigrettes! but I've never made a boiled dressing, and I'm thinking I should try it. Some of the appetizers looks pretty accessible and tasty, too.It is interesting to see the differences in what's cheap: at several points she suggests substituting pork or veal for the more-expensive chicken!In short- I really recommend this to anyone who has any interest in historical cooking. Not only is is a great picture of what people actually cooked- but many of the recipes are quite intriguing (even if one does not want a calf head!).I am looking forward to cooking out of this book, as well as it being very fun to read.
