Tuesday, November 11, 2008

Grandma’s Recipe Book


Book cover for Grandma's cookingTHERE is nothing so dear to memory as the days of long ago. The passing years and the parade of daily events that crowd our lives may dim their scenes, but the sweetness of memory lingers on. All of us, at some time or other with a sigh, have summed it up in the oft-spoken words: “Ah, those were the good old days!”

Yes— the snows were always deeper, the summers hotter, the corn grew taller, and the food tasted better . . in those “good old days”

And the grandmothers too —they had a way that was different, in those good old days. They were always “the best cooks in the county!” It seems those old time grandmothers knew how to cook things just a little bit better than anyone else, how to give their foods that dash of flavor that makes a body remember for a long time how good it tasted. Well, the truth is that most of those old time grandmothers were good cooks because they knew just the right things to do to prepare a delightful dish.


Push open the door a mite and peek in! There is grandma bending over the old wood range. Smell the fragrant tang of

spices— ginger, cinnamon, cloves. She stirs with her long handled spoon. Then she stops and takes a taste—smacks her lips and says: “Just right!” That was grandma in her old time kitchen cooking in the good old way, practicing an art that is almost lost.

But grandma, with all her traditional sweetness, comes to life again in the pages of this little book to tell you how she prepared those grand old dishes that were a delight to all who tasted them.


Take stale or very dry bread and cut off brown crusts (to make aboutGrandma with turkey a pound). Place in pan and pour lukewarm water over crusts. Allow to soak for a few minutes; then with hands squeeze out water and place moist crusts in a large bowl. Add a teaspoonful of salt, and pepper to taste, and about a teaspoonful each of savory, ground sage and minced herbs; then add a half cup of melted butter and a beaten egg. Stir thoroughly and stuff turkey. (For an 8 to 10 lb. bird.)

STUFFED EGG PLANTGrandma at cupboard

Select a medium large egg plant and cut in half. Remove insides and put them in a pan with a cup of minced veal; add water and boil until egg plant is soft. Then drain off water and mix with a half cup of cracker crumbs, a tablespoonful of butter, a small chopped onion, salt and pepper to taste. Put the stuffing back into the egg plant halves; place a pat of butter on top of each and bake 15 to 20 minutes. Garnish with parsley and lemon slices if you prefer.


Take two heaping tablespoonfuls of Indian meal (corn meal), andgrandma setting table one quart of milk, 4 tablespoonfuls of sugar and one of butter; 3 eggs, one teaspoonful of salt. Boil the milk in double boiler, and sprinkle the corn meal into it, stirring lowly. Cook for 12 minutes, stir often. Beat together the eggs, salt, sugar and one-half teaspoonful of ginger. Stir the butter into the meal and milk. Pour this gradually over the egg mixture. Bake for one hour in a slow oven. Should be served with a heated syrup sauce and butter. Delicious with cream.

PUMPKIN PIEgrandma baking pumpkin pie

Press one quart of cooked pumpkin through a sieve; beat yolks and whites of 9 eggs separately; mix together with 2 quarts of milk; stir in one teaspoonful each of mace, cinnamon and ground nutmeg, and 1 1/2 cups of light brown sugar and a tablespoonful of brandy. Bake in an open crust until firm. Excellent served with a coating of whipped cream. This is a real old-fashioned pumpkin pie.

1 comment:

Stove Princess said...

Hi Richard,

I found this tomato bisque recipe and thought this would be a good base for your creative adventures in the kitchen. Let me know how it turns out! Happy cooking!!!


3 tbsp. butter
2 tbsp. olive oil
1 lg. onion
1 1/2 tbsp. garlic
1 1/2 tbsp. dried basil or if fresh is used, add more
4 c. chicken broth
1 c. flour
2 c. Italian plum tomatoes or 1 (2 lb.) can whole peeled or fresh tomatoes
2 tbsp. tomato paste
Pinch to 1/2 tsp. thyme leaves
Salt and pepper to taste

Saute until onions are wilted but not brown in olive oil and butter. Add garlic and saute until tender. Do not brown or burn garlic or butter. Add seasonings and all tomatoes and most of chicken broth saving about 1/2 cup to make a roux with the flour to be added near end of cooking. Simmer for 20 minutes.
Make a roux with reserved chicken broth, add to thicken. Then puree in blender. Cook 15 minutes longer. Serve with French bread or as topping for stuffed cabbage or bell peppers.

Best regards,

Carol Murray
Account Executive
Gloucester Publishers
108 East Main Street
Gloucester, MA 01930
(p) 800-356-9313
(f) 978-283-5715