An Old-Fashioned Cookbook
Among the cookbooks on my cookbook shelf is a collection of recipes published in the early 1970s by the Strasburg (Pennsylvania) Heritage Society. It’s illustrated with early 19th-century photos of this charming town and was produced as a fundraiser to support the worthy activities of the group.
The early 1970s were a time of exciting ferment for young woman, but this cookbook was produced by earlier generations—the mothers and grandmothers of the young woman who pictured themselves stepping out of the kitchen and into fulfilling careers.
A whole dissertation could be written on what this cookbook tells us about the lives of those earlier generations. But here are a few tidbits.
Being married was important. Most of the women who contributed recipes sign their names as Mrs. Whoever—sometimes Mrs. Jane Smithers, for example, but equally often as Mrs. James Smithers.
Days were busy, though filled with housework and volunteer activities, not paid employment. This is made explicit in “Busy Day Casserole” and it’s implicit in the many recipes that rely on canned soup as a major component.
On the other hand, many many recipes are identified as perfect for parties or to serve a crowd. Entertaining was clearly among these women’s duties. A special section is devoted to “Cooking for a Crowd.” Slaw for 50 people, for example, requires 10 pounds of cabbage.
Adding soy sauce and pineapple is a quick way to make almost anything “Hawaiian.” And Jello is a major component of at least half the salads in the Salad chapter—also mayonnaise.
Days were busy but there was time to bake! Separate chapters in the cookbook are devoted to Cakes, Cookies, Pies--and Desserts. (Because not all goodies are cakes, cookies, or pies!) There’s also a whole chapter on Candy.
For some reason, though, I enjoy paging through this cookbook, despite the fact that I consider myself a modern liberated woman. I love to cook, and a world in which attention is paid to cooking is a comforting world--especially in these uncomfortable times.
The early 1970s were a time of exciting ferment for young woman, but this cookbook was produced by earlier generations—the mothers and grandmothers of the young woman who pictured themselves stepping out of the kitchen and into fulfilling careers.
A whole dissertation could be written on what this cookbook tells us about the lives of those earlier generations. But here are a few tidbits.
Being married was important. Most of the women who contributed recipes sign their names as Mrs. Whoever—sometimes Mrs. Jane Smithers, for example, but equally often as Mrs. James Smithers.
Days were busy, though filled with housework and volunteer activities, not paid employment. This is made explicit in “Busy Day Casserole” and it’s implicit in the many recipes that rely on canned soup as a major component.
On the other hand, many many recipes are identified as perfect for parties or to serve a crowd. Entertaining was clearly among these women’s duties. A special section is devoted to “Cooking for a Crowd.” Slaw for 50 people, for example, requires 10 pounds of cabbage.
Adding soy sauce and pineapple is a quick way to make almost anything “Hawaiian.” And Jello is a major component of at least half the salads in the Salad chapter—also mayonnaise.
Days were busy but there was time to bake! Separate chapters in the cookbook are devoted to Cakes, Cookies, Pies--and Desserts. (Because not all goodies are cakes, cookies, or pies!) There’s also a whole chapter on Candy.
For some reason, though, I enjoy paging through this cookbook, despite the fact that I consider myself a modern liberated woman. I love to cook, and a world in which attention is paid to cooking is a comforting world--especially in these uncomfortable times.
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Janice wrote: "I have an old cookbook of my mothers from a similar society. Same details. It’s both odd and comforting. I also still have her recipe card file in a little plastic recipe bin. She wrote a lot of re..."Thank you for your wonderful response! I wasn't sure if anyone would be interested in my thoughts about the Strasburg Heritage Society cookbook and I'm delighted that to know that there is a kindred spirit out there.
There are also recipes ripped out from old magazines and newspapers. It reminds me so of growing up. I worry kids today won’t have that same tangible history to embrace. We rely too much now on Pinterest or the internet. That’s why I still keep my own recipe book that my daughter has watched me use since she was a child.I make notes too. I write in favorites. Food is a comfort that will never change. I can taste the memories.