It's a COOKBOOK!
Aug. 8th, 2007 06:38 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
fancycwabsFor Mom's birthday I ordered a reprinted edition of Eugene Walter's Delectable Dishes from Termite Hall, which was intended to be the first of a ten-volume set of cooking miscellany (the second, never published, was to be called Grand Fugue on the Art of Gumbo), which is currently going for $250 on eBay or $18.50 from Books on the Bluff in Eulonia, Georgia.
Not every cookbook begins with a ghost story, or has a recipe for "Sensitive Meat Balls," but this one does. The chapter on salads is an essay, followed by a single recipe. It also assumes you have some familiarity with cooking.
A sample recipe:
Naturally, everyone should go out and make a batch right this instant.
Not every cookbook begins with a ghost story, or has a recipe for "Sensitive Meat Balls," but this one does. The chapter on salads is an essay, followed by a single recipe. It also assumes you have some familiarity with cooking.
A sample recipe:
PEACH CATSUP
(Hey there, Pork Chops!)
4 lbs fresh peaches, peeled, pitted, diced, sprinkled with lemon juice, 2 large green bell peppers, seeded, chopped, 1 huge onion, chopped, 1 cup sugar, 2 tsps. salt, 1 three-inch piece of cinnamon stick, 1 tsp. ground allspice, 1 tsp. powdered mustard, 1/2 tsp celery seeds, 1 1/2 cups distilled white vinegar.
Cook peaches, peppers, onion in heavy pot over medium heat, stirring now and then, until very soft, about 20 minutes. Stir in sugar, salt, spices. Cook, uncovered, stirring now and then, about 30 minutes. Stir in vinegar. Cook, uncovered, stirring now and then, until thick, about 1 1/2 hours. Remove cinnamon stick, wash, put away. Do your usual canning process, pouring into pint jars and leaving 1/2 inch head space. Sterilize 15 minutes.
Naturally, everyone should go out and make a batch right this instant.
