Tag Archives: Cookbook

PARTY ‘TILL YOUR HEELS FLY OFF: MEGA AUTHOR BLOG HOP (STOP # 28)


Welcome to the mother of all blog tours.

TOUR RULES:
1) HAVE FUN!
2) INVITE ALL OF YOUR FRIENDS AND SPREAD THE WORD!
3) THIS TOUR STARTS: Monday, June 13, at Midnight (Arizona Time)
THIS TOUR ENDS: Monday, June 20, at Midnight (Arizona Time)
Winners will be drawn and posted June 21st! ***
4) MEET AND MINGLE WITH ALL THE AUTHORS! EXPERIENCE A NEW PARTY DESTINATION AT EVERY STOP. PARTICIPATE IN EVERY BLOG CONTEST AND BE ENTERED FOR CHANCES TO WIN MULTIPLE PRIZES! EVERY BLOG VISITED IS ANOTHER OPPORTUNITY TO WIN~
5) PARTICIPATION AT ALL BLOGS IS RECOMMENDED, BUT NOT REQUIRED. REMEMBER, THE MORE BLOGS YOU HOP, THE BETTER YOUR CHANCES OF WINNING PRIZES. EVERY AUTHOR IS WAITING TO MEET AND INTERACT WITH YOU, SO PLEASE BE SURE TO SHOW EVERY AUTHOR SOME LOVE 🙂

As a participating author, my theme is Summer in the Big House, Old Southern Plantation Recipes~

A gracious welcome to my stately plantation home. Please have a seat in the wicker chairs on the veranda and relax in the shade of the towering live oaks.    Listen to the warbler singing high overhead in the moss-draped boughs and savor the sweetness of jasmine while I serve refreshing mint juleps and peach upside-down cake prepared with old Southern recipes from Charleston Receipts.

This cookbook ‘was first published in 1950 and the oldest Junior League cookbook still in print. It contains 750 recipes, Gullah verses, and sketches by Charleston artists. Inducted into the McIlhenny Hall of Fame, an award given for book sales that exceed 100,000 copies.’

My copy is actually my mother’s book which she purchased in the early 1960’s while our family was on vacation in Charleston South Carolina.  I kind of borrowed it from her and still have it. 🙂

MINT JULEP:

For each cold goblet use:

Several mint leaves, sugar syrup (2-3 teaspoons), Crushed, dry ice, 2 ounces bourbon, 1 sprig mint

Crush leaves and let stand in syrup. Put this into a cold silver julep cup or glass and add ice which has been crushed and rolled in a towel to dry.  Pour in the whiskey.  Stir, not touching the glass, and add a sprig of mint. Serve immediately.~

Peach Upside-Down Cake:

1/3 cup shortening, 2/3 cup sugar, 2/3 cup milk, 1 teaspoon vanilla, 2 eggs, 2 teaspoons baking powder,  1  and 2/3 cups flour, 1/8 teaspoon salt, 1/4 teaspoon almond flavoring

Cream shortening and sugar.  Add remaining ingredients and beat well.  Pour over peach mixture. Serves six.

Peach Mixture: 1/3 cup butter, 1 cup light brown sugar, 1 1/2 cups sliced peaches

Place butter and sugar in a sheet cake pan and heat slowly, stirring constantly until well browned.  Add peaches.  Cover with cake batter, bake 3/4 hour at 350.  Turn out peach side up.   Serve hot or cold with whipped cream.  Other fruits may be substituted for peaches.  ~

For my blog hop prize, I’m giving away an ebook of my Revolutionary War romance novel, Enemy of the King, and Native American historical romance novel Through the Fire.

Blurb for ENEMY OF THE KING:

1780, South Carolina: While Loyalist Meriwether Steele recovers from illness in the stately home of her beloved guardian, Jeremiah Jordan, she senses the haunting presence of his late wife. When she learns that Jeremiah is a Patriot spy and shoots Captain Vaughan, the British officer sent to arrest him, she is caught up on a wild ride into Carolina back country, pursued both by the impassioned captain and the vindictive ghost. Will she remain loyal to her king and Tory twin brother or risk a traitor’s death fighting for Jeremiah? If Captain Vaughan snatches her away, he won’t give her a choice.~

Blurb for THROUGH THE FIRE:

At the height of the French and Indian War, a young English widow ventures into the colonial frontier in search of a fresh start. She never expects to find it in the arms of the half-Shawnee, half-French warrior who makes her his prisoner in the raging battle to possess a continent––or to be aided by a mysterious white wolf and a holy man.~

Thanks for visiting me. Leave me a question or a comment here at my blog below. Please also leave your email address so I can notify you in case you are a winner!

THE NEXT STOP ON OUR FUN BLOG HOP IS AUTHOR RACHEL VAN DYKEN SO POP ON OVER TO : http://deliciousromancebyrachel.blogspot.com/2011/06/party-til-your-heels-fly-off-author.html

Old Country Recipes and Cookbooks


My mother-in-law, sadly losing her memory, brightened visibly when I asked her about a salad dressing she used to make for dandelion greens.  Getting shakily to her feet, she made her way to the tiny kitchen in their townhouse in the retirement village where she and my father-in-law live and retrieved a worn cookbook that for some reason I hadn’t even realized she had, possibly because she prepared so many of her  day-to-day dishes by memory.   With the cookbook in hand, she settled back in her armchair and happily turned the pages, recalling many of the recipes penned on the sides or inserted on ancient pieces of paper.  Names of women now long gone came back to her, great-aunts, great-grandmother, old friends…whose famed cakes or other culinary delights had once been well-known among the country people of our beautiful valley. The Inglenook Cookbook, copyright 1911, itself is a treasure and I immediately came home and ordered a used copy online. I love these vintage volumes worn and marked with use.  At a glance I can glean which were the favorite dishes from the stain-marked pages.  Added recipes are handwritten in various corners.

The Inglenook Cookbook, a collection of recipes contributed by the sisters of the Church of the Brethren, is  ‘Stated in simple language so they are readily understood.’  I love the quaint wording of many of these recipes, such as,  For Chicken Salad, ‘Take 3 boiled chickens chopped fine…’  I think this woman assumes you’re cooking for a crowd.  People had larger families back then.

Or from a recipe for Snitz and Knep: ‘This is to be made only on bread-baking day. Soak one pint of dried apples for 2 hours, then place in a kettle with a pound of smoked ham or shoulder not too old and boil for 1 and 1/2 hours.  Take from your raised bread dough a sufficient quantity to make at least one fair-sized bun for each of your family.  Work into this one egg, leave it rise for awhile, then work in tiny cakes; leave them rise until quite light, then gently drop them, one at a time, into the kettle with the meat and ‘snitz’ (soaked dried apples).  Let them boil for 20 minutes, when all will be ready to serve.  Do not lift the lid before the 20 minutes, unless you want heavy and soggy biscuits. In eating them they are good when covered over with the broth they have been boiled in, or spread with jelly, preserves, or apple butter. ~

The image above is from a recipe for Schnitz and Knepp at this link:

It seems to me that most Americans have sacrificed quality and  flavor, along with healthful eating, family traditions, and all those things that go with freshly grown and prepared foods in exchange for their hectic lifestyles.  There’s much to be said for getting back to some of the old-time ways of doing things.  Begin with a home garden, or visit your local farmer’s market, do more of your own cooking, bake some of your own breads…and go from there.

I came across an interesting post about the origins of The Inglenook Cookbook at A Yellow Brick Journey Through Life.  A quote from the post says, “The Inglenook Cookbook was an outgrowth of The Inglenook (*a magazine). The good sisters of the Church of the Brethren and their friends were encouraged to contribute their favorite recipes of its “Home Department.” These recipes were gathered together to form the text of the Inglenook Cook Book published in 1901. It was offered as a bonus to subscribers of the magazine.

The book was revised and enlarged in 1911. It containing 1,000 recipes, was an immediate success and sold more than 100,000 copies and continued to be used in Brethren and other kitchens for more than forty years. In 1970 the cookbook was reprinted from the original plates.”~

***Please note the new information about availability of this cookbook in the comment section below.

From The Virginia House-Wife Cookbook, circa 1825


I came across this antiquated volume tucked back in among my collection of cookbooks.  I vaguely recall someone, maybe my husband, thinking I would appreciate its quaint take on cookery and the role of women in that far-flown age.  I did, but then The Virginia House-wife got lost behind the other larger books and forgotten.  Yes, it’s definitely from another age.

To quote from the author, Mrs. Mary Randolph, also known as The Methodical Cook, as she calls herself, “The grand areanum of management lies in three simple rules: “Let everything be done at a proper time, keep everything in its proper place, and put everything to its proper use.”

“If the mistress of the family will every morning examine minutely the different departments of her household, she must detect errors in their infant state…early rising is essential to the good government of a family.  A late breakfast deranges the whole business of the day…when the family breakfasts by detachments, the table remains a tedious time;  the servants are kept from their morning’s meal…No work can be done until the breakfast is finished. The Virginia ladies who are proverbially good managers employ themselves while the servants are eating…arranging the cruets, the mustard, salt-sellers, pickle vases,  and all that apparatus for the dinner table. ”

“The husband who can ask a friend to partake of his dinner in full  confidence of finding his wife unruffled by the petty vexations attendant on the neglect of household duties, who can usher his guest into the dining room assured of seeing that methodical nicety which is the essence of true elegance,  will feel pride and exultation in the possession of a companion who gives to his home charms that gratify every wish of his soul…”

And so on regarding the attainment of perfection for married women. And you thought this was just a cookbook.  No, it’s also a moral treatise on the expectations heaped on new housewives.  But I detected one vital element that helps make this ideal state attainable, SERVANTS!

Amazon, that has everything, also has The Virginia House-wife and says it was originally published in 1825, so we have a later reprint from 1897. Of the book, it states, “The Virginia House-Wife was the most influential cookbook in nineteenth-century America. Considered the ultimate how-to cookbook, it rivals some of the currently popular cookbooks with its commonsense knowledge and advice which remains practical to this day.”

Well, maybe not ALL of its advice remains practical, but it’s chocked full of recipes and quite interesting to read over.