Friday, May 7, 2010
Good and Easy Cookbook from 1954
Today's selection for our Old Cookbook Review is Betty Crocker's Good and Easy Cookbook published by Simon and Schuster in 1954. What a compact 1950's gem it is! The book is complete with two-color (rose and black, or teal and black) illustrations to break up the recipe copy. The introduction to the book is presented in the form of a chatty-style letter from the fictitious Betty Crocker to homemakers everywhere! Sections of the book are divided with four-color photos of some of the recipes offered.
Almost all of the recipes are short, easy-to-follow, and with few ingredients. That's why I call a cookbook like this a "summertime cookbook". When the weather is warm and it's beautiful outside, your family still expects something tasty to accompany those grilled meats, but you don't want to spend all of your time in the kitchen. That smart, domestic diva, Betty Crocker, knew this clear back in 1954!
Betty, we know that you, and Mattel's Barbie, are just unattainable female icons created to mess with our psyches, but we love you anyway! After all, who doesn't want to own a townhouse, have perfect hair, a 17-inch waist and prepare perfect meals every night?! You both make us dare to dream.
I had a delicious salad at a luncheon yesterday and our sample recipe reminds me of it. I plan to try this one over the weekend, you know...to go with the meat from the grill! Happy Mother's Day Weekend!
Page 150 Buffet Salad
1 small head of cauliflower
1 medium mild onion (think I'll use green onions)
3 1/2 oz. bottle stuffed olives
1/4 C Roquefort cheese
1 small head of lettuce
1/2 C French dressing
Break Cauliflower in small pieces (I know that Betty didn't have one, but this could go through my Salad Shooter!). Thinly slice onion and olives, crumble cheese, break lettuce in bite-size pieces. Toss together; pour French Dressing(page 152) over all, and toss again. Makes 6 to8 servings
Page 152 French Dressing
1/2 C olive oil
2 TBSP vinegar
2 TBSP lemon juice
1/2 tsp salt
1/4 tsp dry mustard
1/4 tsp paprika
Put in a jar and shake to blend. Makes 3/4 C.
I will be at these recipe swaps today: