>Open a cookbook>Post a pageI have a bunch of cookbooks I never use. I'll post a bunch of pages I think are neat until I get bored.
>>22046185The first cookbook is this old Good Housekeeping Illustrated. My grandma used it and my mom used it. It has a lot of stuff that is dated now, but very interesting.here is a page on ground beef
>>22046190It has a lot of variations on meatloaf. In fact there are a lot of variations on most recipes, which i think is neat.
>>22046192here's another example of a page with a lot of variations on one dish, this time for white sauce. very useful. I've made a blue cheese sauce like this before, for topping potato chips. it's nice.
>>22046196mayonnaise and remoulade, always useful
>>22046199there's a huge section about hosting, including how to fold napkins, how to seat people, and how to plan menus with recipes from the book. i dont imagine many of us will ever be doing much of this.. but it's interesting (to me)
>>22046201here's some menus they planned for you.
>>22046204interesting herb chart. some of these uses are things i wouldnt think of.
>>22046208the herb is the healing of the nation
>>22046215po ta to
>>22046185I have that one too! I use some recipes out of it pretty regularly, like the baked mac&cheese and the steak recipe with the port wine mushroom sauce.
>>22046220Normal soup, but a fruit guy
>>22046226very nice. it's a great book. they dont make em like they used to.
>>22046228here's some really useful measurement equivalences. did you know that a bushel is equal to 4 pecks?
>>22046185What year? Good thread btw. I have a few of those style of cookbooks from the 70s and they're a lot of fun to go through.
>>22046235nice of them to tell you where the skewers were lolthis recipe looks cool I've never thought about breaded and fried skewers before.
>>22046226perhaps this is your steak recipe? i really like how they fit all the recipes neatly on one page and keep it concise. sometimes recipes seem intimidating, but even something like this steak with port and mushroom sauce seems easy when it's presented like this.>>22046239this one is copyright 1980. i like the old style of things for sure.
>>22046249the baked mac & cheese would be a good place for a beginner to practice a simple bechamel
>>22046257Oh baby, now we're talking. Cheese chart. Never heard of Liederkranz but apparently it's an Amerikaas
>>22046249Yeah that's the one! Steak Medici. It's great.
>>22046273Roll for cheese. Contrary to popular belief, Muenster is not Munster.
gonna take a break then I'll do another book later. if there's something you're thinkin about making lemme know and maybe I'll see if i can find a recipe while I'm flipping through
>>22046299Every time I see the phrase "salmon mousse" I think of Monty Python's Meaning of Life. Every single time.
>>22046373paella is very intimidating to me because of the sheer amount of ingredients (and their cost), but I'll make it one day.for some reason i thought paella took a really long time but this is reasonable
>>22046410Yeh, I've always made it with a can of crushed tomatoes but that recipe sounds real good.
>>22046299It would be cooler if you posted the chicken page.
>>22046470i got you, burd.
>>22046476learning to quarter a chicken is a basic technique that can make you feel really cooky and build self esteem. try it today
>>22046477i dont know if these tips are still accurate. ask your walmart butcher for more info.
>>22046478these next pages will be useful soon, as we're coming up on Thanksgiving in the western hemisphere.
>>22046483cram her gently
>>22046483wow your friends with a nice aspic.that one probably isnt that relevant today, but these glazes could be useful. somewhere, at some time, someone glazed a turkey with grape jelly ketchup.
>>22046487sorry for too many archaic roast bird recipes here's a cordon bleu to make it up to eu. looks like someone used this page and left a 40 year old stain.
>>22046488here is some arroz and paprika for our mexican-hungarian friends
>>22046489book is surprisingly worldly for something written in the stone ages. here's some chinese
>>22046492i like how they realistically represent how much time a recipe will take. if you find a mole recipe online I'm sure it says you'll be done start to finish in 45 minutes. 3 hours is much more likely.
>>22046493no tendies in the 80s? how did they even survive?
>>22046495this is the kind of stuff i imagine they teach you day 2 in culinary school
>>22046497here is another cookbook i acquired somehow that i haven't ever read. disclaimer: i do not live in new mexico so this book could be full of lies and i wouldn't know.
>>22046508these chile sauces are on the inside of the front cover before even the title page. i guess it's kind of important
>>22046509here's a more basicker one
>>22046511here's some enchilada things to use those sauces on.I havent seen longhorn cheese in a long time but I'm pretty sure it's just colby or something. the yellow stuff in red wax is close.
>>22046511i like cheese ball. i wonder if just throwing a can of green chiles in everything is the new mexico meta
>>22046515>ice in beer
>>22046520here's some queso and some vegetables if you're into that sort of thing. and yes, velveeta is the authentic way
>>22046522probably the easiest tortilla recipe you'll ever read
>>22046526another easy bread that i am always surprised we dont see in my neck of the woods since there seem to be natives on all sides. maybe I'll make some indian tacos soon
best thread on /ck/
>>22046527substitute the water with club soda and add a tablespoon of sugar. -or-substitute water with carnation canned milkt. spent time on the rez
>>22046567thanks bro that's a good tip
>>22046520>1/4 cup bacon dripp-HNNNNG
Almost done for the night, but I will post a bunch of curry paste and sauce from this thai cookbook before i go. If there's still interest tomorrow and the thread is still up maybe I'll dump some more.This cookbook i got for like a dollar when they shut down the grocery store i was working at. It's vegetarian and there is a lot of stuff in the intro about how thai usually uses fish sauce and shrimp paste and stuff, but this book doesnt. if you want to add that stuff you can probably figure out how. ask the asian person you know.
>>22046597This sweet soy seems like an all purpose sauce similar to the "mother sauce" I've seen in chinese cooking. This gaeng koa recipe uses new mexico chilies (which are easy to find in american stores) which is cool and makes it a good transition from our last book :)
>>22046600This hunter curry is usually done without coconut milk, i think. could be a neat thing to mix it up sometimes when you forget to buy (or cant afford) coconut milk
>>22046185
>>22046601massaman curry takes a lot of influence from curries they were making to the west of thailand, hence the warm spices like cumin and cardamom. i think if you wanted to use shrimp paste or crab paste to make this not vegan you'd sub it for the fermented bean curd in these recipes.
>>22046597
>>22046603that's cool, I'd like to see how they update things through the years. the kids cookbook is probably good if it's written as well as the one i have.>>22046604not 1 (one) but two (2) kinds of peanut sauce!
>>22046605are you saying you'd like me to stop? don't worry I'm almost done.>>22046606
>>22046607last one. now you know every curry that exists
It’s cool seeing these different recipes, I’ll have to locate my old cookbooks
>>22046185My mom has a hardcopy of this.
there's a cookbook out there that was used by the Whitehouse cooking staff that dates back to the Hamilton administration. that would be interesting to thumb through.
>>22046201Who's the "second ranking woman"?Ranking in what? Housekeeping?
>>22046477>discardDIscard the good fat? Fuck you! It's going in something. Like the side dish.
>>22046239It's fun to find those regional church, grange, fire department, school spiral bound cookbooks they used to put out in the 1950's and '60s.There's some really odd stuff in some of them.
Is there a PDF for On Food and Cooking out there? I want to read the stuff that pertains to baking and skip the rest of it.
>>22046975nice. it's fun to flip through and see if you can tell which recipes she's used based on how dirty the pages are. my baking section has a lot of visible use.>>22047004that would be cool. i like reading about old recipes because there was a lot more pomp and circumstance to presenting meals. if you were actually writing down a recipe back then, it was probably something you were serving at a special occasion. >>22047027these kinds of parties were probably held mostly by WASP socialites so the guest of honor woman was probably nancy reagan and the second ranking woman was the wife of the son of the guy who founded Kellogg's cereal.>>22047035please understand, this is from a time when women valued a small butt.>>22047088yeah and they usually have minimal fluff and concise recipes which i like. I'd be interested to see some>>22047218there has to be. maybe >>22046603 this guy knows where to find it, idk what site he was using. in the meantime, I'll post some baking pages.
>>22047287i used to have a corn shaped mold to make corn bread in. it was fun to eat the corn shaped corn bread corn
>>22047290here's some good bread theory
>>22047292>the perfect loaf
>>22047296the ever popular sourdough
>>22047297here's our turtle fren from >>22046232
>>22047298I would be a fool if i didnt post the pizza.I'm not a baker but I've done pizza dough. never heard of "punching down" the dough. surely this is the secret that will set your dough apart.
reminds me of that meme
>>22047367>9-10 hours for breaddamn. have you made this? looks kind of like pound cake but I'm sure that low slow cooking changes the flavor somehow
>>22047696this unironically seems like something i would make if i was out of eggs.
Does anyone have the /ck/ mega.nz archive of cookbooks? iirc it had like 18GB worth of stuff
>>22046185Its funny looking through my grandmothers cookbooks.When looking at something like cookies, you can tell the era by whether it wants you to use primarily shortening, or butter, or margarine, or canola oil.Every single cookie recipe is better with crisco btw
