Friday, May 21, 2010
Betty Crocker's Cooking Calendar Cookbook from 1962
The cookbook that is up for review today is from 1962 but has the same focus as some of the most recently published cookbooks. With the "going-green movement" and cooks being more health conscience, the trend recently is toward using what's in-season and buying from local farmers, or growing it yourself. (I found an organic farmer and and his wife who sell picked-that-morning produce at the flea market in the old Brittain's building here in Lawton every Saturday!)
This little wire-bound cookbook, published by Golden Press (catalog number 62-9842) is all about going from season-to-season using the best of the particular fruits and vegetables when they are at their peak. I've always enjoyed women's magazines which feature a menu for the month, and this book does the same. For every month there is a calendar of days listing events from America's history that have happened on each day. So, if you want to make a special meal, or just remember the day that the first ship passed through the Panama Canal (in 1914, by the way) you can!
I enjoyed the quotes by famous Americans that are sprinkled into the monthly calendars, as well. On August 20 we have, "Delay is preferable to error,"-Thomas Jefferson; (maybe someone should send a copy of this cookbook to Washington!)
Along with the monthly calendars are menus and recipes using the best-of-the-season. Here's a good-looking recipe for the month of May from page 60:
Page 60 Chicken Asparagus Cheese Bake
1 lb. fresh asparagus, cut up and cooked, or 1 pkg. frozen asparagus, cooked
2 C sliced cooked chicken
1/2 tsp each, marjoram and sage
1 C unsifted Gold Medal Flour
2 tsp baking powder
1 tsp salt
2 eggs, beaten
1/2 C milk
1 C grated cheddar cheese sauce (page 157)
Heat oven to 350 degrees. Line 11 1/2 x 7 1/2 x 1 1/2" baking dish with layer of asparagus. Place chicken on top and sprinkle with herbs. Stir flour, baking powder, and salt together in a mixing bowl. Beat eggs, milk, and cheese; add to flour mixture. Beat batter well and pour over chicken, spreading evenly. Bake 25 to 30 min. Cut into squares and serve hot with cheese sauce. 6 servings.
Page 157 Cheese Sauce
To 1 C Medium White Sauce (right) add 1/4 tsp dry mustard with the seasonings. Blend in 1/2 C nippy Cheddar cheese (cut up or grated). Stir until cheese is melted.
page 157 Medium White Sauce
2 TBSP butter
2 TBSP flour
1/4 tsp salt
1/8 tsp pepper
1 C milk
Melt butter over low heat in a heavy saucepan. Blend in flour and seasonings. Cook over low heat, stirring until mixture is smooth and bubbly. Remove from heat. Stir in milk. Bring to a boil, stirring constantly. Boil 1 minute. Makes 1 C.
I will be at these swaps today: