My mother has that cookbook! She has used it my whole life. So awesome, lol!
Spinach and Broth
Pickled Beef Tongue
Liver in Sour Cream
Green Tomato Mincemeat
Recipes out of the latest Paleo cookbook? No. This is just a few of the treats to be found in a cookbook I received from my sis about 30 years ago (see thread title). It's written by Edna Staebler in 1968, a mennonite from an area in Ontario where I grew up.
A recent thread on here about peaches, brought back memories of her delectable Peach Cream Pie, and a time when life, and eating, seemed simpler and just more satisfying. I've been perusing the cookbook for a few days now, and it strikes me that if we had only stuck to the truths and pure honest cooking found within these pages, a website like MDA wouldn't be necessary. We wouldn't be subjecting every little thing we ate to incessant scrutiny, questioning if it's paleo, primal, lchf, or hclf. Eating would be pure pleasure and a time to be shared after a hard days work.
"She melts butter in a granite-ware kettle and into it pours sour-milk curds which have been scalded, crumbled and ripened for three or four days. She stirs the mass till it melts to the colour of honey, adds cream and keeps stirring till it comes to a a boil that goes "poof!" then pours it into a crock and sets it away in the pantry. "do you want to lick the dish?" She gives me a spoon and the kettle to scrape. "Some like it better with caraway seed in but we rather have it chust plain." sampling its mild mellow goodness, I agree that it couldn' be better"
How can you not love a cookbook with little gems like that! I remember walking with my sister to a mennonite farm down the lane to get eggs. We'd gingerly step into her kitchen, which resembled more a barn in our eyes, with dirty wooden floors, jars all over the place filled with every sort of fruit and veg, not a prepackaged anything to be found, and a huge plastic tub which at the time we didn't realize, but held fermenting cabbage--all we knew was it smelled. The mennonite lady would greet us, bare feet, wiping her hands on her dirty apron, with those amazing pink cheeks. We'd take our goods and exit quickly, breathing a sigh of relief. Making our way past the chickens and the goats, little did we realize that she had it right all along.
That is so cool! My book is so used--you can easily tell which recipes I loved by the amount of leftovers on the page. Some pages are barely decipherable!
But really, it's been an eye opener reading this book. Another excerpt about waste/fat:
"In Bevvy's and my house nothing is wasted. Leftover meats are jellied, pickled, warmed over, or combined with vegetables and noodles to make nourishing suppers. From Bevvy I have learned that hot gravy is delicious on bread; beef dripping makes the best flavoured shortening for frying potatoes, onions, wieners or steak; chicken fat, pure and mild, gives cookies a delicate crispness; bacon dripping is the preferred base for warm sour-cream salads. And goose grease we use for rubbing on sore throats and chests when the children have colds," Bevvy tells me. "Or for waterproofing their boots. And whatever fat we have that we can't use any other way yet, we pour in a kettle with lye and make soap."
Schmecks? That doesn't sound good. The food sounds good though.
My own grandmother, born in 1915 I think, put butter and cream in everything. Well, margarine, but the cream was real.
Female, 5'3", 50, Starting weight: 163lbs. Current weight: 135 (more or less).
I can squat 187.5lbs, press 75lbs and deadlift 200lbs
Ya, a determined industry has done a great job demolishing food culture. Cookbooks published in the 50s and 60s became heavily branded, e.g. first ingredient is one box of KraftNabiscoDuncanCrocker magic mix.
My age-peers are all neurotic about weight and cholesterol stats but never learned how to dice an onion--the "serious" dieters will live on quinoa brown rice snacky crisps from Whole Foods. (The unlabeled bones, pickles, and lard found in my kitchen make me a total eccentric)
Last edited by Jenster7; 07-07-2014 at 12:10 PM.