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July 31, 2006

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Comments

Tanna

That is really facinating - what an incredible find for $2.
And it actually reads and looks like it would be good to eat.
Great post!

Lisa

A quirky combination of sweet, vague and bossy. How Alsatian!

steven

The woman in the photograph could be any one of my relatives on my maternal Grandmother's side over 80, and those are some serious bread kneading arms. Anyone who's looked at a recipe of mine knows my similarly cavalier attitude for measurements, maybe the Alsatian side of my family is stronger?

The potato and eggs dish is very much in keeping with what my Great Grandmother cooked. I never met her, but my Grandmother says she was a marvelous cook (a skill NOT passed down, thank you) and since her husband was a Butcher, I'm sure the meals were pretty good.

redfox

The pear stuff is presumably Poire William, which is a high-proof pear firewater. Good for burning a hole through all that potato!

lindy

tanna-It was very good-I kind of scooped it over the baked potato
Lisa-I find the whole booklet charming, actually
steven-Do you have any family recipes jotted down, or were they cooks of the strong, silent type?
ms. redfox-Do I take it you have some of this at your house? Is this the one with the whole pear inside, like a ship in a bottle?

Baking Soda

You sure know how to inspire...I am only ankle deep in my holiday laundry and already dreaming about this very retro booklet I salvaged from my mothers house..
I love the "serious breadkneading arms" and ms Redfox is right, the Poire Williams will clean your palate..thoroughly!

steven

Lindy,

Sadly there are no family recipes to be had and if there are they are scattered all over the place with relatives I've never even met. The real pity is my Grandmother never took to cooking and her lack of skills in that area are legendary. My Mother and her sisters have taken after my Grandmother, although one of my Aunts makes great jam.

the chococlate lady

Oh bless my soul!

This is wonderful. I love everything: the recipe, its name (will have to chase that down), the noodle lady, the pear stuff, even the potato soup followed by the jacket potato. Especially the potato soup followed by the jacket potato. Heavens, I think I need to have a lie-down.

Rebecca

This dish would certainly set you up! And the photo reminds me of my Pennsylvania Dutch grandmother, or her mother. Great post!

Braden

Lurking ...

mzn

I can only echo the other commenters' delight with this post and recipe. I especially like the idea for keeping the potato warm and the supefluity of this detail. And the photo, of course. One could fill many blogs just with pictures from old cookbooks.

escargot gourmand

Hello!
I was really amazed to see a recipe I know so well from my childhood (I come from Strasbourg in Alsace) on an american food blog! I am happy you liked it!
Greetings from France...

Lynn D.

When I was a kid "creamed eggs on toast" was a childhood treat. For some reason, (I suppose because it has no meat) it was considered women's food, so my mother and I always had it when my father was away on business trips. Mom would add peas and pimentoes for color, or maybe serve it on a bed of spinach. The Pepperidge Farm toast was always cut into triangles. If we were really indulgent, we would serve it on split homemade baking powder biscuits. Curry powder in the sauce made it "sophisticated."

lindy

Baking soda-I am looking forward to your posts about the book you found..glad to see you back-hope your holiday was all good-sounds like it was.
steven-For a woman of your grandmothers generation, not "taking to" cooking was probably a pretty bold move.
Rebecca- Those mennonite ladies really cook some solid, solid food, eh? I am partial to shoofly pie, though many folks find it too sweet.
chocolate lady-it does bring about a certain sense of, er- fullness.
mzn-for some reason, I loved the bit about wrapping the potato, and the earthenware plate. As you can see, I tried to obey all the directions as best I could
e. gourmande-I am glad to hear that it is actually a traditional dish. Thanks for stopping by.
Lynn-I have made creamed and curried eggs in the past (and always liked them), but always with a white sauce. The evil cream thing here, with the onions, is really worth trying-a bit of a different effect. Whoa, I'm having a goat milk thought here...what do you think?

Lynn D.

Goat milk? Go for it!

Shaula Evans

I'm with the chocolate lady -- I love all of it!

The cookbook sounds like an absolute treasure. I love picking up regional cookbooks, either when I'm travelling, or when they pop up at flea markets and second hand books stores.

My father-in-law was frequently posted overseas with the air force, and this past Christmas I was pouring over my mother-in-law's collection of cookbooks that he brought home from his travles. Just like yours, many of them requre a sense of courage and adventure to figure out what the measurements are--and they made for GREAT reading.

farmgirl

What a wonderful find. Love the wording of the recipe. That photo is priceless--and now I know what to do with my rolled out pasta dough! Thanks, too, for the reminder that somewhere (where oh where? she wonders) I have a collection of little recipe booklets and pamphlets from the 1930s to the 1960s that I amassed years ago when I collected more than rocks and bird nests, LOL. For a foodie with a graphic design background, each one is a tiny treasure.

Jyotsna

As always, a wonderful post. Thanks Lindy.From a permanent fan.

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