Post # 224 The Emily Post Cookbook

March 3, 2014 at 1:06 PM | Posted in Uncategorized | Comments Off on Post # 224 The Emily Post Cookbook

Over the weekend, the partner/spouse and I went antiquing.  We should never do that.  It’s dangerous for our budget when we do that.  We ended up with a “new” loveseat, a “new” cookbook, and plans to completely re-do the living room, guest room, and office.  We got the Emily Post cookbook.  It’s a first edition, and it’s signed by the lady herself.  And we got it for 25% off.  We spent $9 for it.  I checked on the internet and similar copies are going $50 and up.  It is a basic cooking course, and contains not only recipes from famous chefs of the day, but also suggestions on how to set up the right party for the dish, how to create menus, the correct wines for each meal, etc.  It’s a typical Emily Post etiquette course applied to the kitchen and dining room.

Emily Post Cookbook

I thought for this post (get it?), I’d share some of the gems from the book so you could get an idea of what it’s about.

“Party Soups:  At a correctly formal dinner party, the soup is either of the special variety know as ‘clear soup’ — meaning consommé or green turtle.  Clear soup has in it a few quenelles or possibly soup custards.  A square or two of turtle meat belongs in the turtle soup.”

“The most formal dinner-party meat is boned capon.  The familiar is either saddle of mutton, roast spring lamb, fillet of beef, or filets mignon.  These last garnished with clumps of vegetables are ideal of simplifying service, because this combination is a complete course in itself and needs no accompanying dishes.”

“Formal dinner-party breads are finger rolls and Melba toast, and bread cut in inch-thick slices and cut again into three long blocks and browned in the oven.  At a really formal dinner, butter is never served — all of these breads are eaten dry.”

“All green salads are dinner-party salads with every variety of aspic, cheese croquettes, or cheese soufflé, or cheese straws, or Bar-le-Duc with cream cheese as accompaniments.”

“Friendly Dinner Party:  1) Any soup your kitchen can best provide, 2) Any dish of fish or entrée that you think good, 3) Any meat except corned beef and cabbage, or pork chops, or hamburgers, 4) Any salad, 5) Any dessert.”

“A Child’s Party Ages 3-6:  1) Cereal, 2) Milk, Bread and Butter.  A Child’s Party Ages 7-10:  1) Cup of Soup, 2) Green vegetable and scrambled eggs, 3) Milk, buttered toast, bread and butter, 4) Ice-cream, simple cake, and candies.”

“Hors d’oeuvre are unimportant items of food served before a luncheon or dinner.  Their purpose is to excite the appetite but not to satisfy it.  They should be tasteful, light, and though quite a number may be served the portions should be small.  Hors d’oeuvre are usually made from leftovers and can be almost anything.”

“Though only a few of us serve soup as often or depend upon it for as important a part of any meal as do Europeans, it has always had a fairly prominent place on our tables.  And today it is steadily gaining in popularity, possibly because the attractive advertisements of the canned soup manufacturers are constantly reminding us of how good it is.”

“Comparatively few people know that codfish have tongues and still fewer that these tongues are delicious to eat.  If you ever see them in your fish market, buy them by all means and cook them the following way.  They are really one of the greatest delicacies.  Peel the skin off the tongues.  Dry them and roll them gently in seasoned flour. . . . . ”

“Remove the skin or membrane that covers the kidneys.  Split them in half lengthways and removed the tubes and the center fat part.  Soak in lightly slated water for a half hour or so.  Broil for about 10 minutes, turning to brown both sides, and serve on buttered toast.  Allow 3 kidneys per person.  English mustard goes well with broiled kidneys.”

“One 10-12 pound suckling pig.  Have butcher clean pig of intestines, lungs, hear, liver, etc.  Wash and dry with a cloth the outside and inside of the cavity.  Rub the inside with salt.  Fill cavity.  Do not stuff full or the stuffing will swell and burst the pig open.”

“If a recipe calls for more than 1 egg white or yolk, it is a wise precaution to use 3 bowls.”

“Most people are no longer hungry after the salad course of a good meal, and consequently a dessert must be tempting in order to spur their appetites.”

“When the one who prepares the family meals is in the house and near the kitchen most of the day, the added work of making bread is not too great and is well rewarded by the more delicious flavor of the fresh home-made article.  But the woman who works during the day and can only be home evenings, Sundays, and the holidays is wise to buy her bread ready-made or to get the new unbaked rolls and bread loaves, which need only some 20 minutes in a moderate oven to come out freshly baked just in time to be eaten.”

The book has tons of good advice based on late 1940s time frame, even to the point of how to make PBJs!  So anyway, I hope you enjoyed this little slice of fun.


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