From The Book of Menus, 1876, an Epicurian Calendar:
A New and Complete Culinary Encyclopedia containing Facts Worth Knowing, Health Suggestions, Care of the Sick, Table Etiquette, Dinner Giving, Menus, Household Toilet and Cooking Recipes by Minnie Palmer with the approval of Mrs. J. B. Lyon, President of the Woman’s Exchange, Chicago, Ill. (1901)
A wonderful cookbook, full of handy recipes for things not generally now eaten. I will probably have to post some tips on cooking songbirds next.
by Brother Herman E Zaccarelli, C.S.C., 1960
Someday, perhaps, I will feature Brother Zaccarelli’s horrifyingly sexist advice on managing an (ideally!) all female (and so emotional!) cafeteria staff, but today, his recipe for Tuna Bunsteads! I made a (small) batch, and it’s good stuff.
Ingredients 100 portions 50 portions 12 portions Cheese, American, cubed 4 pounds 2 pounds 1/2 pound Eggs, hard cooked, chopped 48 24 6 Tuna, drained, flaked 84 ounces 42 ounces 10.5 ounces Peppers, green, chopped 2 cups 1 cup 1/4 cup Onions, chopped 2 cups 1 cup 1/4 cup Olives, stuffed, chopped 2 cups 1 cup 1/4 cup Pickles, sweet, chopped 2 cups 1 cup 1/4 cup Mayonnaise or salad dressing 2 quarts 1 quart 1/2 pint Buns, frankfurter, split 100 50 12
Procedure: 1. Combine and blend thoroughly the first 8 ingredients.
2. Fill buns. Wrap in aluminum foil. Arrange on bakers sheet.
3. Bake in a very slow oven, 250 F., 30 minutes or until cheese is melted. Remove. Serve hot.
by Louis Diat, Chef, Ritz-Carlton Hotel, New York, 1941
A 524 page long book of recipes from the famous restaurant, supposedly for the American housewife. I think most American housewives would look on this beast with horror in their eyes. It’s packed with horrifically complex sauces and dishes containing huge ingredients lists, each requiring extensive preparation. One of the basic sauces, called for in many of the subsequent sauce recipes? First ingredient is a lobster. It is the very definition of mid-century fancy food.
In the category of cookbooks requiring ample quantities of the sponsor’s products, the Aunt Jemima one knows it has a bit of a stretch on its hands with the “to Midnight” portion of the menu. But they gamely soldier on with suggestions for every meal!
Chop Suey: a Collection of Simplified Chinese Recipes Adapted for the American Home
by Mei-Mei Ling, B.S. Home Economics, University of Hawaii, M.A. Home Economics Education, T.C. Columbia University
Marie Gifford’s 168 Meal Planning Ideas that Start with Armour Star Canned Meats
The meat of good eating… Armour
Welcome to the first installment of From the Vault! The Forced Perspective Vault contains volume upon volume of cool old stuff, primarily stuff related to food. In this recurring (I hope) feature, we drag some gems out into the light of day.
Knudsen Recipes for Greater Food Value
Knudsen Dairy Products, The Very Best
produced by Knudsen Creamery Co of California in 1957