Vintage Cookbooks - Toll House Tried and True Recipes
I have officially filled my cookbook bookcase and STILL have about a waist high stack of newly acquired Vintage Cookbooks, with no place to put them! YIKES!
My cousin Kate just married her best friend from elementary school and is in the process of moving from MA to CA. One of the many in our family who LOVES cookbooks and is an avid collector and reader, she sent me a LARGE box of those she wasn’t going to move. Oh Happy Day!
In addition, I have scored many winners at the local flea market recently. Once I get home from TNNA in June, one of my projects is going to figure out place for these beauties to live. ;-)
Meanwhile, I am going to share some of them with you, my fellow Armchair Chefs.
Today’s find is Ruth Wakefield’s Toll House Tried and True Recipes. She and her husband founded their famous restaurant in 1930 and she published her first cookbook that year. Move over, Martha Stewart!
My copy is the sixth edition, printed in 1948. It has a worn, faded red cover with water marks. The name on the flyleaf is Anita Pollard. I haven’t found any remarks or inserts in it, but it was clearly well used.
Interestingly enough, the recipe layout is a modification of placing the ingredients in a list at the beginning. As a technical writer myself, I have been trying to figure out when that layout was adopted.
She has interesting and useful cooking information and tips scattered throughout the recipes that are going tobe fun to read and collect. I am thinking about doing a Tip of the Week Email list, using my Vintage Cookbooks as the sources. Anyone interested?
Here is an unusual pudding recipe that I am dying to try!
| TheArmchairChef.com Grapenut Pudding |
| An intriguing spin on puddings! Serve Hot or Cold. Top with light cream, whipped cream or ice cream. Serves 6 |
| Ingredients |
| 1 quart milk 1 cup grapenuts 2 egg yolks 4 tablespoons of sugar 2 egg whites, beaten stiff Pinch of salt |
| Step by Step |
| Preheat oven to 325 degrees. 1) Add the grapenuts to the milk and bring to a boil. 2) Let milk mixture cool and add the remaining ingredients. 3) Pour into a buttered baking dish. 4) Bake for 45 minutes. 5) Can be eaten warm or cold. 6) Serve and Enjoy! |
| Vintage Cookbook TOLL HOUSE TRIED AND TRUE RECIPES |
| This is from one of my favorite vintage cookbooks, Ruth Wakefield’s Toll House Tried and True Recipes.Ruth and her husband opened the Toll House Restaurant in Whitman, Massachusetts in 1930. A savvy business woman and superb cook, she published the first edition of her cookbook that year.She entered the annals of American cooking by creating the justly famous Toll House Cookie recipe, using hand broken chocolate chips.My copy is the (sixth) 1948 edition. I just checked on Amazon and discovered that Dover Books has a reprint of this edition! It looks accurate, except that they have added a beautifully photographed cover. ;-) |
If you are a cookbook lover, grabbing a copy of the Dover Reprint might be a good idea!
Tink
*When I dream, I cook and bake like an artist…*