Does this book look at all familiar? It sure does to me! It is my mother’s cookbook! She bought it in 1968, the year it was published. I grew up with this wonderful fount of recipes in her kitchen daily.
It was used on the stove, on the counter, on the table and in her hands. Sometimes I held the book while she read the directions and cooked the dish. This pretty red and white number has withstood many a spill, spoon and steam over. It has been dropped, slammed, cut, burned and soaked. But it has survived to be cherished by a second generation, a third and now a fourth.
One of the great things about this cookbook is the basic information it has on the inside covers. I can’t tell you how many times I have used these substitutions in my cooking. Do you see all the rub and wear marks on the page? How many times has this cover been opened and closed over the last 50 years? I cannot even imagine!
The Chapter I remember the best is the one on Pastry and Pies. Mother was the best baker I knew and made the best pies ever. I think about her most often during the Holidays when I am making my pies. While rolling out the dough made with her recipe, I have conversations in my head with her. I tell her all about the happenings of the year, what the kids have been up to, the good, the bad, everything really. I trully believe she hears me up there in Heaven, where she is making angelic pies for the saints.
I learned to cook with this cookbook. Basic things and complex things too. I started with cream sauce. This exact recipe seen here was my first dish. I added a can of tuna and poured it over saltine crackers. I loved having pictures to follow. It was mistake proof at the time.
Years later I made this for my family. The kids loved it! My daughter still talks about it being one of her favorite dishes from her childhood. Who would have guessed?
For many years the magazine Better Homes and Gardens printed recipes that were to be used in the cookbook. This recipe was printed in 1972 and was to be filed under Meats. My cookbook is jam-packed with dozens of these stuffed under their proper headings. Most of them are award winning recipes, but very few of them are low calorie.
Most of them are wrinkled and torn but that just adds to the charm for me.
Take a look at these suggested menus! I’m very interested in Crab-artichoke Bake, but who does Hot Fruit Compote anymore? And isn’t that stain at the bottom of the page as sweet as can be? Is that broth or soup or tea? Could it be meat drippings or vegetable stock? What memories are in that little discolored spot on that page in that old book.Have a gander at their idea of the ideal kitchen. I have to say I love all the blue! But where are all the windows! It is way too dark for me. And who needs a rotisserie anymore, really.
Mother’s cookbook symbolizes so many things for me. It is a great repository of recipes, memories, nostalgia, good times. It continues to teach me lessons about cooking, life, sharing, relationships, old math principles and good housekeeping.
My daughter saw me cook with it and now my grandson Mac is getting to use it. Fifty years it has been our family, teaching its many lessons to four generations of cooks.
It is a tough little book with tender ways. No matter how many mistakes we make, it continues to forgive and forget.
It sits patiently on the shelf until needed. It always has the answer to any question asked of it. It never makes demands and only has suggestions for success. It never wears out and seems only to get better with age.
Mother’s cookbook. Ready for another fifty years of devoted service.