Posted on by TracyC

Raggedy Ann and Andy’s Cookbook

Raggedy Ann and Andy’s Cookbook by Nika Hazelton, 1975.

This children’s cookbook is inspired by the classic Raggedy Ann and Andy stories, and the recipes are accompanied by illustrations from the original books and quotes from the stories. I think the concept is charming, although I noticed that the quotes included with the recipes don’t always match what the recipes actually are. I think that’s because the author decided to include recipes that don’t relate to the stories directly. For example, the quote included with one of the recipes for breakfast cereal is about sausages, and there is no recipe that includes sausages in the chapter of breakfast recipes.

That being said, I thought that the book had an interesting selection of recipes. Some of the recipes are classics, like pancakes, different types of sandwiches, chicken, meatloaf, and some easy desserts. Some recipes are a little old-fashioned, like the one that is designed for an electric frying pan. I haven’t seen electric frying pans for years, and I’m not sure if people still use them. Other recipes in the book strike me as being very mid-20th century in style, such as the salads that contain some mixtures of ingredients that I think 21st century children might find odd. I noticed that the recipe for baked onions has a note that this might be a treat “for your Daddy or Mommy”, a sort of acknowledgement that an adult might enjoy a baked onion more than a kid would, although the recipe is easy enough for a kid to do, baking the onions alongside baked potatoes.

The book begins with a short chapter about cooking tips, and I was surprised by the instructions for cleaning fish that were included later in the book, with the assumption that kids might be helping to cook fish that they actually caught. It is logical that some kids might actually go fishing and catch fish, but I don’t think I’ve ever seen a cookbook for children with that assumption or those instructions. Most seem to assume that kids are using store-bought ingredients for their recipes.

The main chapters of the book are:

Beautiful Breakfasts

The recipes included in this chapter are:

  • Two recipes for making your own breakfast cereal
  • Cinnamon Toast
  • Pancakes
  • Baked Ham
  • Nest Egg
  • Electric Frying Pan Breakfast – I don’t know if people use electric frying pans anymore. I’ve seen them before but not for a long time. The breakfast included in this recipe is for bacon, eggs, and toast.

Lovely Lunches

The recipes included in this chapter are:

  • Cheese and Apple Sandwiches
  • Cream Cheese and Berry Sandwiches
  • Ham, Lettuce, and Cheese Sandwich
  • Stuffed Pita Pocket – The filling is cucumber, tomato, lettuce, and cheese.
  • Savory Cheese and Bread Pudding
  • Baked Cheesy Eggs

Super Salads

The recipes included in this chapter are:

  • Raggedy Ann Salad – This salad is meant to be shaped like Raggedy Ann’s face, with a canned peach half for the head, raisins for eyes, a piece of pepper for a nose, pimiento for the mouth, and grated carrot for hair.
  • Tossed Green Salad
  • French Dressing
  • Carrot, Apple and Raisin Salad
  • Tomato Salad
  • Guacamole Salad
  • Cucumber Galleons – Cucumbers are cut and decorated to look like boats with lettuce for sails.

Scrumptious Suppers

The recipes included in this chapter are:

  • Corn Chowder
  • French Onion Soup
  • Rice
  • Roast Corn
  • Corn Fritters
  • Green Peas with Bacon
  • How to clean and cook a small fish
  • Oven-fried Chicken Legs
  • Baked Chicken
  • Hand-mixed Meat Loaf
  • How to Make an Oven-cooked Dinner for a Friend
  • Baked Potato
  • Baked Onion
  • Oven Hamburgers
  • How to Make a Spaghetti Dinner for Four
  • Tomato Sauce
  • Spaghetti
  • Italian Bread Sticks

Delectable Desserts

The recipes included in this chapter are:

  • Baked Apple
  • Smores
  • Yoghurt-and-Fruit
  • Dessert Ladyfinger Sandwiches
  • Hot Bananas
  • Frozen Bananas and More Frozen Bananas
  • Chocolate Bar Mousse
  • Lemon Gelatin
  • Elegant Melon Dessert
  • Gingerbread Men
  • Three Hole Chocolate Cake
  • Brownies

Terrific Treats

The recipes included in this chapter are:

  • Ice Cream Soda and Super Ice Cream Soda
  • Thick Milk Shake
  • Honey Sauce for Ice Cream
  • Boston Cooler
  • Strawberry Ice-Cubes Milk
  • Fruit Candy Treats
  • Party Punch
  • Chocolate Raisins
  • Popcorn Party
Posted on by TracyC

The Little House Cookbook

The Little House Cookbook by Barbara M. Walker, illustrated by Garth Williams, 1979.

This children’s cookbook is based on the foods eaten in the Little House on the Prairie series. The series follows a farm family, and food is very important in the stories. I like the book because it provides historical explanations about the types foods that frontier families would eat. The illustrations in the books come from the original books.

The chapters in the book are:

Food in the Little Houses

The first chapter of the book explains about the life of Laura Ingalls Wilder and her family and how much of their time on the frontier was occupied with finding and producing food. The foods that they ate were ones they grew and hunted themselves. They had to prepare everything from scratch, and even the children in the family helped. When they had difficult times, there was often little to eat.

The chapter also discusses the nutrition of a pioneer diet. They didn’t understand much about the science behind vitamins and nutrition, but because their lives were based around hard physical labor, they were able to tolerate diets that were heavier in starches and sweets than most modern people would have.

It also describes how celebrations and social occasions centered around food.

The Cook’s Domain

This chapter discusses what pioneer and farming families had in their kitchens and how they would cook and store food.

Staples from the Country Store

Although pioneers tried to be as self-sufficient as they could, nobody could ever make absolutely everything they needed. Country stores supplied a variety of good, especially the things that farmers couldn’t make by themselves, like farm tools, cooking pots, sewing supplies, guns, and some food staples that wouldn’t be produced by farms in the area or that required processing, like molasses and cornmeal. Country stores also allowed farmers to buy on credit or trade produce and other goods they had for ones they needed because they didn’t always have cash on hand.

The first two chapters were just informational, but this is the chapter where recipes start appear. Each of the recipes is accompanied by a quote from one of the Little House books where the dish is mentioned and some historical information. The recipes in this chapter are:

  • Fried salt pork with gravy
  • Hasty pudding
  • Fried cornmeal mush (a dish my grandmother said she ate growing up on a farm in Indiana in the 1920s and 1930s)
  • Johnny-cake
  • Corn dodgers
  • Cornbread
  • Crackling cornbread
  • Baked beans
  • Bean soup
  • Bean porridge
  • Oyster soup
  • Codfish balls

Foods from the Woods, Wilds, and Water

Pioneer families relied heavily on animals they could hunt and plants they could forage for food, like berries. This chapter discusses how they would process and prepare animals they hunted and what they could make with foods found in the wild. Personally, I have no interest in hunting, but the historical information is interesting. The recipes in this chapter are:

  • Stewed jack rabbit and dumplings
  • Spit-roasted wild duck
  • Blackbird pie
  • Fried fish
  • Roasted wild turkey with cornbread stuffing
  • Cranberry jelly
  • Blueberry pudding with a sauce
  • Huckleberry pie
  • Sun-dried wild fruit
  • Stewed dried fruit
  • Crab-apple jelly
  • Plum preserves
  • Husk-tomato preserves
  • Strawberry jam

Foods from Tilled Fields

This chapter discusses the crops farms produced, particularly wheat. There are recipes for different types of bread, biscuits, dumplings, crackers, doughnuts, and pancakes. There’s also a recipe for hardtack, which was a staple food for people going on long journeys because is wasn’t as perishable as other foods.

Foods from Gardens and Orchards

This chapter is about the types of fruits and vegetables that a family like the Ingalls would grow. It explains that these vegetables have changed over time because farmers developed new varieties of familiar foods, like potatoes. The flavors of these newer varieties aren’t quite the same as the old ones, but the newer varieties produce more food and are more resistant to disease.

The recipes included in this chapter are:

  • Mashed potatoes
  • Potato cakes
  • Fried potatoes
  • Hashed brown potatoes
  • Creamed carrots
  • Dried corn and creamed corn
  • Fried parsnips
  • Succotash – a dish of mixed vegetables with lima beans and corn
  • Lettuce leaves with vinegar and sugar
  • Ripe tomatoes with sugar and cream
  • Baked Hubbard squash
  • Raw turnip snacks
  • Mashed turnips
  • Stewed pumpkin
  • Pumpkin pie
  • Green pumpkin pie – It uses an unripened pumpkin, and it tastes a lot like an apple pie.
  • Apple turnovers
  • Apple pie
  • Birds’ Nest pudding – an apple dessert
  • Fried apples ‘n’ onions
  • Dried apples
  • Dried apple and raisin pie
  • Apple-core vinegar
  • Tomato preserves
  • Beet pickles
  • Green cucumber pickles
  • Green tomato pickles

Foods from the Barnyard

This chapter is about the types of animals kept on a farm as sources of meat, dairy, eggs, and fat.

The recipes included in this chapter are:

  • Lard and cracklings
  • Baked spareribs
  • Homemade sausage
  • Roasted pig
  • Mincemeat
  • Poached fresh eggs
  • Fried chicken
  • Chicken pie
  • Stuffed roasted hen
  • Roasted stuffed goose
  • Butter
  • Cottage cheese balls
  • Hard cheese
  • Pot roast of ox with browned flour gravy

Thirst Quenchers and Treats

This chapter covers special treats that farming families would have made or been able to buy at the general store. It explains the history and evolution of penny candies and other store-bought treats.

The recipes included in the chapter are:

  • Eggnog
  • Ginger water
  • Cambric tea
  • Lemonade
  • Pulled candy
  • Molasses-on-Snow candy
  • Vinegar pie
  • Custard pie
  • Heart-shaped cakes
  • Vanity cakes
  • Pound cake
  • Laura’s wedding cake
  • Sugar frosting
  • Ice cream
  • Parched corn
  • Popcorn
  • Popcorn balls
  • Popcorn and milk

There is a glossary in the back and a table of conversions.

One more thing I want to note is that the book refers to Native Americans as “Indians”, which is common in older books. There isn’t much information about Native Americans in the book because the focus is on pioneer farming families, but they are mentioned occasionally when there’s historical information about the origin and evolution of certain types of foods.

The book is available to borrow and read for free online through Internet Archive.

Posted on by TracyC · 2 Comments

Kirsten’s Cookbook

Kirsten, An American Girl

Kirsten’s Cookbook by Terri Braun, Jodi Evert, and Jeanne Thieme, 1994.

This cook book is one of the activity books that was written to accompany the Kirsten series that is part of the American Girls franchise. The American Girls books were written to help teach American history (as well as sell the accompanying dolls and accessories), so this book has recipes of the type that people would have eaten on the American frontier during the mid-1800s, when the character of Kirsten lived, and some historical information.

The book begins with some historical information about cooking on the frontier. Pioneer families like Kirsten’s family ate what they grew themselves and things they could gather from the woods around them. They ate certain foods only in the season when they could get them, and it was hard work to produce food and process it before using it in recipes. There were certain types of food that they had often because the ingredients were simple and often available, like potatoes and bread, and they rarely had time to prepare special or elaborate meals. However, they would take the time to make some special treats for holidays.

There are special sections that describe what pioneer kitchens were like and the dishes and table settings they would use. Pioneer families like Kirsten’s lived in one-room cabins, so her family cooked, ate, and slept all in that one room. They had a wood-burning cookstove, but stoves like that did not come with temperature settings. (This is why you don’t see temperatures specified in old recipes from the 19th century, although this book does include that information for modern readers.) People learned to judge roughly whether the temperature was right to bake bread or cook other recipes by feel, and could regulate the approximate temperature through the type or amount of wood they burned.

There is also a section of cooking tips and kitchen safety tips for modern child readers. Then, the recipes are organized by type of meal with a section of Kirsten’s favorite recipes. Each section and recipe is accompanied with additional historical information and trivia.

Breakfast

  • Pork sausage patties
  • Hard-boiled eggs
  • Swedish rice porridge
  • Round rye bread
  • Homemade butter
  • Ginger cookies – Although cookies seem like an odd thing to see at breakfast, a pioneer family might have them and save some for a snack in the mid-morning, before lunch, or as they called it, dinner.

Dinner

“Dinner” is usually the biggest meal of the day, but depending on when and where you live, that might be either the midday meal or the evening meal. In modern times, it tends to be the evening meal, after a family or individuals are home from work or school and have more time for a large meal. Modern people sometimes use the terms “dinner” and “supper” (the evening meal) interchangeably for that reason. In Kirsten’s time and, sometimes, in rural areas even in modern times, the biggest meal is the midday meal, what most of us would call “lunch.”

  • Baked ham slice
  • Swedish potatoes
  • Cabbage and apple salad
  • Fruit Soup
  • Swedish Almond Rusks – Swedish rusks are crunchy sweet breads, a little like biscotti.

Favorite Foods

This section just has an assortment of recipes for Kirsten’s favorite foods. Some of them are traditional Swedish foods, and others are more American. There is a mention in this section that pioneers learned how to make maple syrup from “Indians”, meaning Native Americans.

  • Potato soup – Soup with bread and cheese was a popular supper meal for farming families in the 19th century.
  • Swedish meatballs
  • Fresh applesauce
  • Swedish pancakes – These thin pancakes are rolled and filled with jam.
  • St. Lucia buns – These special buns are topped with raisins, and it’s a tradition in Sweden and other Scandinavian countries to serve them on St. Lucia Day, December 13.
  • Pepparkakor cookies – These are thin, spicy cookies that are cut into shapes and served at Christmas.

The book ends with a section of tips for having a pioneer-themed party. When real pioneers had parties, they were often organized around chores they had to do or tasks to accomplish. They called these work-play parties “bees”. Besides accomplishing a task, friends and neighbors would also bring food and share a meal, talk, and have fun. The suggestions in this section are organized seasonally. A Winter Baking Bee could involve everyone getting together to bake holiday treats, like the ones included in this book for St. Lucia Day and Christmas, or whatever the guests want to bake. At a Spring Gardening Bee, guests can get together to plant a garden or potted plants, with plants for guests to take home themselves. For a Summer Berry Bee, guests can pick berries (if they grow locally or at a “pick-your-own” farm) or make jam, with some for everyone to take home. For a Fall Apple Bee, guests can pick apples and make recipes with apples, like applesauce.

The book is available to borrow and read for free online through Internet Archive.

Posted on by TracyC

Samantha’s Cookbook

Samantha, An American Girl

Samantha’s Cookbook by Polly Athan, Terri Braun, Jodi Evert, and Jeanne Thieme, 1994, 1998.

This cook book is one of the activity books that was written to accompany the Samantha series that is part of the American Girls franchise. The American Girls books were written to help teach American history (as well as sell the accompanying dolls and accessories), so this book has recipes of the type that people would have eaten during the early 1900s, when the character of Samantha lived, and some historical information about cooking and dining during that period.

The first section in the book discusses innovations that made cooking easier in Samantha’s time than it had been in earlier time periods. The kitchen in Samantha’s house had running water, a gas stove, and an icebox for refrigerating food. Because Samantha comes from a wealthy family, who can hire people to cook for them, Samantha’s education focuses more on learning how to be a good hostess, meaning that she would be more likely to be in the dining room, helping to entertain guests, rather than in the kitchen, preparing food. However, Samantha would have been familiar with cookbooks, discussing new recipes and studying sections of cookbooks that offered advice about dining etiquette. There are sections in this book that discuss the role of servants in shopping for and preparing food and the proper way to set a table for an elegant dinner party.

After that, there is a section of cooking tips and kitchen safety tips. The recipes in the book are divided into sections based on meals, followed by a section of Samantha’s favorite recipes. The recipes are also accompanied by historical information.

Breakfast

The book explains that, because Samantha is from a wealthy family, her family’s cook begins making breakfast before Samantha wakes up in the morning, so it will be ready for her as soon as she’s awake and dressed. In her time, breakfast was typically the lightest meal of the day, but wealthy households had a variety of foods at breakfast. Breakfast was typically served with hot drinks. Adults usually had coffee or tea, while children might have hot chocolate.

  • Strawberries with cream
  • Ham slice
  • Cheese omelet
  • Saratoga potatoes – These are fried potato chips, which were a relatively new innovation in Samantha’s time. The book explains that potato chips were invented by a Native American cook at a resort in Saratoga Springs, New York in 1853 after a customer complained that the fried potatoes should be thinner.
  • Blueberry muffins

Dinner

“Dinner” is usually the biggest meal of the day, but depending on when and where you live, that might be either the midday meal or the evening meal. In the past and in rural areas, “dinner” was often lunch. By Samantha’s time, as it typically is in modern times, it was the evening meal, after a family or individuals are home from work or school and have more time for a large meal. For wealthy families, like Samantha’s family, dinner was a very formal meal. They would often dress up for dinner, and at formal dinner parties, there would be name cards on the table to tell everyone where to sit. At a formal dinner in a household with servants, individual dishes and parts of the meal would be served in “courses”, but the number of courses could vary. Samantha’s family followed the English style, with fives courses at dinner. The book mentions Samantha’s family having soup, salad, appetizers, a main course with roasted meat, and dessert and coffee at the end of the meal. Some larger, fancier dinner parties could have many more, some as many as 18 courses!

  • Cream of carrot soup
  • Roasted beef tenderloin
  • Mashed potatoes
  • Fresh green beans
  • Corn oysters – These are fried corn patties.
  • French salad
  • Dressing
  • Ice cream snowballs – These are scoops of vanilla ice cream coated in shredded coconut.

Favorite Foods

This section has an assortment of recipes for Samantha’s favorite foods. The book explains that, while Samantha was being trained to be a hostess more than a cook, even wealthy girls like her would taught some basic cooking skills. Sometimes, Samantha would help the family’s cook in the kitchen and make some simple recipes.

  • Apple Brown Betty
  • Jelly biscuits
  • Cream cheese and walnut sandwiches
  • Chicken salad sandwiches
  • Gingerbread
  • Lemon ice

The book ends with a section about how to plan a tea party, like girls in Samantha’s time might have. The suggestions include themed tea parties, like afternoon tea, a color tea (a popular concept in the early 1900s, where everything at the party, from decorations to food, would be themed around a particular color), a garden tea party, and a doll tea party (girls would bring their dolls, and there would even be tiny treats to serve to the dolls).

The book is available to borrow and read for free online through Internet Archive.

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Inside the Secret Garden

Inside the Secret Garden by Carolyn Strom Collins and Christina Wyss Eriksson with illustrations by Tasha Tudor and Mary Collier, 2001.

This is a how-to book with activities, crafts, and recipes that fit the themes in the classic children’s book The Secret Garden by Frances Hodgson Burnett. The book has some of the classic illustrations from The Secret Garden by Tasha Tudor, and there are also illustrations by Mary Collier.

The book begins with an explanation of the story of The Secret Garden and the life of Frances Hodgson Burnett. In the description of the author’s life, the book discusses some of the places where she lived and people she knew who provided inspiration for aspects of the story of The Secret Garden. There is also a timeline of world events during the author’s lifetime.

The second chapter describes the setting of the story with descriptions of Misselthwaite Manor and its gardens. It explains how a large manor house like Misselthwaite would function and the types of staff and servants it would have. It also explains the types of gardens and plants that would have been grown in the kitchen gardens of English manors and cottages.

The third chapter in the book has recipes and menus based on the foods the characters eat during the story. Food is important in The Secret Garden because Mary and Colin didn’t have appetites when they were unhealthy, but after their time working in the garden and getting fresh air and exercise, their appetites improved. The recipes in the book are based on things the characters eat during the story.

The recipes in the book include:

  • A pot of tea
  • Porridge (oatmeal)
  • Treacle (They use molasses with corn syrup and honey to make it.)
  • Orange marmalade
  • Homemade bread
  • Snow-white eggs (soft boiled)
  • Raspberry jam
  • Clotted cream
  • Muffins
  • Ham
  • Oatcakes
  • Doughcakes
  • Apple Crumble
  • Crumpets
  • Robin cake
  • Roasted eggs (The instructions call for cooking them in an outdoor stone oven, like they did in the book, but it also discusses how to make an indoor version.)
  • Roasted potatoes (The instructions call for cooking them in an outdoor stone oven, but it also discusses how to make an indoor version in a standard oven.)
  • Currant buns

A book of activities based on The Secret Garden wouldn’t be complete without gardening activities! The fourth chapter has suggestions for creating your own garden. The gardening tips and suggestions are based on the plants the characters used in The Secret Garden. I’m not sure all of them would grow well in every climate, and planting seasons can vary by region.

The gardening activities include:

  • Planting a spring bulb garden
  • Planting a rose in a flowerpot
  • Making an indoor “secret garden” with potted plants in a tray or pa

The fifth chapter has a selection of crafts and activities related gardening. They include things you can make to use in your garden and things you can make our of plants from the garden, including:

  • A twig tool holder
  • Plant labels (little signs for labeling plants in your garden)
  • Moss-covered flower urns
  • Key wind chimes
  • A planter in a watering can
  • A twig trellis
  • Pressed flowers and a pressed flower scrapbook
  • A bouquet of roses
  • A topiary flower arrangement
  • A miniature arrangement
  • A bird feeder
  • A bird bath
  • Nest-building station

It also explains how to make your own skipping rope, like the one Mary had in the book, and there is a section of traditional jump rope rhymes.

The book is available to borrow and read for free online through Internet Archive.

My Reaction

I liked the chapters about the history of The Secret Garden and the life of Frances Hodgson Burnett. I thought it was interesting to see some of what inspired her to write the story. I particularly like the chapter that describes how a manor like Misselthwaite would be run because I like seeing the historical background to stories.

I don’t think that the gardening tips are really universal. I grew up in Arizona, and I know from personal experience that plants and gardening techniques that would work well in cooler and wetter climates don’t work as well in a hot, dry desert climate. However, some of the garden-related crafts looked intriguing. I particularly like the idea of the wind chime that uses old keys as the chimes. I’ve seen antique stores and places that sell crafting supplies that also sell old keys, so know it’s possible to get them.

I like the selection of recipes the book provides, and I think most of them would be pretty easy to make. The most difficult ones are probably roasted eggs and roasted potatoes because they require an outdoor oven, like the kind the characters in The Secret Garden used. The book briefly describes how to make the kind of outdoor stone oven they mean, but I don’t think that kind of oven can be built just anywhere. It’s more for camping and the countryside, where you can safely have fire pits away from buildings. Fortunately, the book also includes instructions for making those dishes inside, in a standard kitchen.

Posted on by TracyC

The Secret Garden Cookbook

The Secret Garden Cookbook: Recipes Inspired by Frances Hodgson Burnett’s The Secret Garden by Amy Cotler, illustrations by Prudence See, 1999.

This book is a cookbook with recipes based on the types of foods eaten by characters in The Secret Garden by Frances Hodgson Burnett. Food is important in the story because Mary and Collin didn’t have any appetites when they were unhappy and unhealthy, but their appetites improve when they begin working in the garden and getting more fresh air and exercise. Most of the recipes are types of foods that are specifically named during the course of the story, but others are ones that the characters would have been likely to eat for the time and places where they lived. Because the original story focused on gardening, there is also an emphasis on using foods that would be grown in kitchen gardens

Most of the illustrations in the book are simple green and white drawings of different types of foods that accompany the recipes.

The recipes in the book are sorted into different categories, and each section has historical information about different meals and types of food. Individual recipes also have historical information, trivia, and quotes from The Secret Garden related to the dishes. Some traditional English foods need to be explained to Americans. For example, the word “pudding” refers to a specific type of dairy dessert in the US, but in England, it’s a more general word that can refer to any type of dessert.

I liked the selection of recipes, and I really liked the historical information provided with them!

The sections of the cookbook are:

Yorkshire Breakfasts

These are breakfast foods that the characters in the story ate or might have eaten during the Victorian era.

  • Porridge
  • Coddled eggs – Eggs cooked in a cup
  • Cheese muffins
  • Little sausage cakes
  • Cocoa

A Manor Lunch

This section explain the types of things that people of different classes ate as their mid-day meal in the Victorian era.

  • Yorkshire pudding – These are popovers with meat drippings.
  • Roasted fowl with bread sauce
  • Potato snow
  • Welsh rabbit – This is melted cheese on toast.
  • Cabinet pudding – This is a molded custard dessert with fruit.
  • Jam roly poly

An English Tea

This section explains things that Victorian people ate at afternoon tea.

  • A proper pot of tea
  • Cucumber tea sandwiches
  • Scones
  • Fruit tea loaf
  • Lemon curd tartlettes
  • Brandy snap baskets with whipped cream

The Kitchen Garden

This section is about things people would make from fruits and vegetables that they would grow in their kitchen gardens.

  • Fresh spring peas with mint
  • Glazed carrots
  • Summer pudding – This is a molded dessert made with bread and different kinds of berries.
  • Two fools – “Fools” are old-fashioned fruit-based desserts.
  • Raspberry jam
  • Raspberry vinegar
  • Molded spiced pears
  • Strawberries and cream

Dickon’s Cottage Food

Poor people, like Dickon’s family, would have eaten different things from the wealthier people in Victorian society.

  • Tattie broth – A potato soup.
  • Pease pudding
  • Yorkshire oatcakes
  • Cottage loaf – This is a basic bread recipe.
  • Dough-cakes with brown sugar – A basic dessert made with bread dough.
  • Parkin – A kind of oatmeal gingerbread.

A Taste of India

These are the types of foods that Mary might have eaten during the time she lived in India.

  • Fruit lassi – This is a kind of fruit shake made with yogurt.
  • Sooji – A hot breakfast cereal similar to cream of wheat.
  • Little bacon and coriander pancakes
  • Fresh mango chutney
  • Mulligatawny soup – This soup was invented in India for the British colonists. It’s curry coconut soup whose name means “pepper water.”
  • Florence Nightingale’s kedgeree – Florence Nightingale has nothing to do with the dish, but the Victorians named it after her because she was famous. It’s a rice and fish dish that was often made from leftovers and served for breakfast or lunch.

Garden Picnics

These are foods that can be prepared outside or are easy to pack for a picnic.

  • Roasted potatoes and eggs
  • Currant buns
  • Crumpets
  • Cornish pasties – These are savory pies or turnovers with meat and veggies, meant to be eaten with the hands. They’re sort of like larger, better-tasting Hot Pockets.
  • Chocolate picnic biscuits

The book is available to borrow and read for free online through Internet Archive.

Posted on by TracyC · 1 Comment

The Boxcar Children Cookbook

The Boxcar Children

The Boxcar Children Cookbook by Diane Blain, 1991.

This book is a companion to The Boxcar Children series, written years after the original series by a different author. Most of these recipes weren’t included with the original books in the series, but the books often mention food. The children in the stories are often eating foods they like or demonstrating that they can prepare their own food. In particular, the youngest of the children, Benny, likes to eat.

The first part of the book discusses kitchen equipment, measurements, and safety rules. The recipes in the book are organized by types of dishes. There is even a section about cooking over a campfire because the children camp out in multiple books. Each of the recipes explains which story in the series mentioned that type of food. The books that the cookbook references are all part of the original 19 Boxcar Children books written by Gertrude Chandler Warner, not the later ones written by ghost writers under her name.

None of the recipes are very difficult because they’re meant for children, but they’re not overly easy, either.

The section about beverages includes recipes for hot chocolate mix, strawberry milkshakes, lemonade, eggnog, and an orange drink. The breads section includes a recipe based on one that appeared in The Snowbound Mystery, which was a secret recipe for buns. However, the recipe in this book includes a shortcut using prepared sweet roll dough from the grocery store.

The breakfast section includes recipes for pancakes, French toast, and different types of eggs. I thought it was interesting that the page about hot cereals not only included recipes for oatmeal and cream of wheat, which are common ones but grits, hasty pudding, and cream of rice, which I had never heard of before.

There are sections for sandwiches and main dishes. There is also a section about salads and vegetables for side dishes.

The section about campfire cooking includes instructions for building a campfire and safety rules. There are also grill instructions.

Finally, there are sections for cookies, cakes and desserts. I think the cookbook is a fun way to add activities to accompany the stories. Cooking is a valuable learning experience, and many people like to experience foods similar to the ones that characters in their favorite stories enjoy.

The illustrations in the book are in silhouette form, like the illustrations from the very first Boxcar Children book, but they’re not exactly the same. Some of them have been changed to fit the recipes in the book, with characters holding foods that they weren’t holding in the original illustrations.

The book is available to borrow and read for free online through Internet Archive.

Posted on by TracyC

Fannie in the Kitchen

Fannie in the Kitchen by Deborah Hopkinson, 2001.

This is the story of Fannie Farmer and her famous and popular cookbook! When I first heard of the Fannie Farmer Cookbook (originally The Boston Cooking-School Cook Book (1896)), I wasn’t sure whether Fannie Farmer was a real person or if that was just a pseudonym or a marketing name for the cookbook, but Fannie Farmer was a real person in the late 19th century, and that was her real name. The story in this picture book is based on her real life, although details may be fictionalized, and the pictures give the story humorous twists.

In the beginning of the story, a little girl named Marcia Shaw prides herself on how many things she can do around the house and how much help she can give to her mother. However, she’s still a little girl, and there are some things she doesn’t know how to do well. In particular, Marcia doesn’t know how to cook. Now that her mother is expecting another baby, Marcia’s mother decides that she needs to hire some extra household help, especially with the cooking.

Marcia is a little offended that her mother considers her inadequate to help by herself, but when the new help arrives, a young woman named Fannie Farmer, Marcia has to admit that she’s a good cook. Even better for Marcia, Fannie doesn’t consider her cooking techniques trade secrets. She enjoys letting Marcia help in the kitchen and teaching her cooking tips.

Under Fannie’s tutelage, Marcia’s cooking skills improve. Fannie teaches her many important pieces of information about cooking, like how to measure ingredients and how to tell when ingredients are fresh or if they’ve gone bad.

Marcia enjoys learning to cook with Fannie, but she thinks that she’ll never be as good as Fannie because there’s just too much to remember. She doubts that she’ll ever be able to memorize it all. Marcia is amazed that Fannie can keep all of that cooking information in her head. To help Marcia, Fannie decides to write out a notebook with recipes and cooking instructions, including all of the specific measurements for ingredients and detailed information about cooking techniques to make the recipes come out just right.

This is what makes Fannie Farmer and her cookbook so unique for their time period. If you’ve ever seen a very old recipe book or even just old family recipes written down, they often don’t have all of the amounts of ingredients written down, or the amounts are written in very vague terms. Old recipes also offer little to no cooking techniques, like how to tell when it’s time to turn a griddle cake over or how to tell if a cake is done baking. The assumption was that girls (usually girls for this time period) would learn to cook by watching their mothers and by learning from their examples. However, that assumes that their mothers knew all of these cooking tips themselves, that the mothers remembered to tell their daughters what they knew and explained it well enough for them to understand (some people don’t have much of a talent for teaching, even when it’s a subject they know themselves), and that the daughters understood or remembered everything their mothers said. Otherwise, the vague directions in cookbooks and family recipes were of little help, and new cooks had to learn through experimentation or trial and error. Fannie’s approach to cooking, as explained in the story, is an art and a science that anybody can learn if someone explains it well enough, so she puts her focus on recording all of the necessary details of her recipes.

Fannie’s recipe book, started for Marcia, turns out to be very popular with both the Shaw family and their friends and neighbors. As word spreads about it, people start coming by to borrow recipes or get cooking advice. Fannie realizes that there is a lot of demand for better teaching of cooking techniques, and she really enjoys teaching cooking, so she decides to accept a job at the Boston Cooking School.

Before Fannie leaves the Shaws, Marcia borrows the cooking notebook and makes a special cake for Fannie to show her what she’s learned. The cake comes out just right because Marcia has followed Fannie’s directions.

There are hints from the Fannie Farmer cookbook throughout the book, and there is a section in the back of the book with historical information about Fannie Farmer. It also includes a sample recipe for Griddle Cakes.

The book is available to borrow and read for free online through Internet Archive (multiple copies). New and used copies are also available on Amazon. You can also buy the original Fannie Farmer Cookbook through Amazon or read it online through Internet Archive (multiple copies).

My Reaction

One of the things I liked about this book is the illustrations. There are eccentric details in the pictures that add humor to the story, like how Marcia stacks a bunch of chairs on top of each other while making candles, so she can make them extra long, and one of her extra long candles appears later, when Fannie shows her how to tell if an egg is fresh by holding it up to a light. For some reason, Marcia’s mother also has a weird habit of licking her dishes when she’s eating one of the yummy recipes, and there is one picture where it looks like she’s lost control of the baby carriage, and it’s rolling away with the baby. I’m sure these aren’t historical details and were just thrown in to be funny.

I think it’s also important to point out that the real-life Fannie Farmer lived an unconventional life for someone of her time period. She was plagued with health problems from a fairly young age. At some points in her life, she was unable to walk, possibly because of a stroke, and when she walked, she had a limp. She never married, but she built a fulfilling career around her talent for cooking. and achieved lasting fame because she wanted to share her knowledge with others. She is credited with establishing exact and level measurements in cooking in the United States, and she was also a strong believer in quality food and proper nutrition, especially for people with health problems.

Posted on by TracyC

Addy’s Cook Book

Addy, An American Girl

Addy’s Cook Book by Rebecca Sample Bernstein, Terri Braun, Tamara England, and Jodi Evert, 1994.

This cook book is one of the activity books that was written to accompany the Addy series that is part of the American Girls franchise. The American Girls books were written to help teach American history (as well as sell the accompanying dolls and accessories), so this book has recipes of the type that people would have eaten during the American Civil War, when the character of Addy lived, and some historical information.

The book begins with sections of historical information about African Americans, kitchens, and table settings in the 1860s. It describes the lives of slaves and explains how they were given basic rations of food which they could supplement and extend by producing or gathering some food of their own, such as vegetables they grew or fish they caught themselves. When they managed to escape from slavery, they had to depend on help from others, such as churches or abolitionists, until they became established in their new lives. When they were able, many of them provided help to others who were in the same position. (This was a topic covered in the Addy books.)

The types of kitchens they used depended on where they were living. As slaves, Civil War era African Americans would do their cooking in small fireplaces attached to the small cabins where they lived. Because they needed the fire for cooking, they kept it burning all the time, even in hot weather. Free African Americans had more options. Depending on their living arrangements, they might have a stove for their cooking, or if they lived in a boarding house, they might be provided with meals as part of their boarding, paid for along with the rent on their rooms.

The recipes in the book are divided into three sections: breakfast, dinner, and favorite foods. There is a section with some general cooking tips, but there are other cooking tips and pieces of historical information included along with the recipes. Some information that I found particularly useful explains why some historical recipes can be confusing to read. Because some people were using cooking fires and some were using stoves, 19th century recipes can have vague-sounding instructions like “fry until golden brown” instead of specific cooking times and temperatures. It was also common for people to cook favorite dishes from memory instead of following written recipes. People learned to cook from their elders, and they just continued doing what parents and grandparents always did when they cooked. The book doesn’t mention it, but this style of cooking also continued into the 20th century, so even when people wrote down recipes, they might seem vague or incomplete to modern readers. It was like that with recipes that my grandmother and great-grandmother wrote down, too. They were accustomed to making certain recipes mostly from memory, and they didn’t feel obligated to write down every little step, assuming that anyone who read it would already know how to make that kind of dish and would just need a few reminders about amounts. Fortunately, the recipes in this book are all written with detailed, modern instructions and include cooking times and oven temperatures.

The book explains that poor people during the Civil War didn’t usually have much for breakfast because they had to rise early and get to work. Most mornings, they might have some leftovers from the previous night or some simple hot foods, like buttermilk biscuits and hominy grits, a traditional Southern breakfast food made from corn (my grandmother said that she had it when she was growing up on a farm in Indiana, too). As a special treat, they might have scrambled eggs or sausage and gravy.

The dinner section includes main dishes, like fried fish, and side dishes, like hush puppies. A particular recipe that gets extra attention is Hoppin’ John, a rice dish with black-eyed peas and bacon. Hoppin’ John is special because it’s a dish traditionally served at New Year’s Day.

The section of favorite foods include chicken shortcake, a few other side dishes, and a few special treats, including peach cobbler and shortbread. I’ve tried the shortbread recipe, and I like it. It’s easy to make and includes only a few ingredients, and it’s really good. It does contain a lot of butter, so it’s just an occasional treat.

The book ends with a section of advice for planning an Emancipation party. It explains how people celebrated when the Emancipation Proclamation was read publicly on December 31, 1862, having been transmitted to communities by telegraph. Children played games like Novel Writers (which is a story-writing game similar to Consequences) and Blindman’s Buff. The book also describes the origins of Juneteenth – slaves in Texas were freed on June 19th, 1865, about two and half years after the Emancipation Proclamation.

The book is available to borrow and read for free online through Internet Archive.

Posted on by TracyC

The Fun of Cooking

The Fun of Cooking by Jill Krementz, 1985.

This cookbook was designed not only for children but includes real children making their favorite recipes, sometimes by themselves and sometimes with the help of their parents. The author, Jill Krementz, was also a photographer, and she photographed the children as they cooked. (Another interesting fact is that Jill Krementz was also married to Kurt Vonnegut, until his death. It’s not directly related to this book at all, just a fun fact.)

The recipes in the book aren’t arranged in any particular order, going back and forth between main dishes and desserts of various kinds. Some of the children included recipes for entire meals that included both main dishes and a dessert.

The children themselves are a range of ages from six to sixteen. The older children tend to make more complex dishes or meals, and the younger ones tend to make simpler ones, although even the younger children can make complex dishes with the help of their parents or grandparents. One girl, Michele, has a father who is a professional chef, and she says that it’s her ambition to be a chef, too. She and her father are shown making spaghetti together in the kitchen of his restaurant.

The children all seem to live in or around New York City, where the author lived, and they are from a variety of backgrounds. There are two girls who mention that they are Jewish, including the girl who makes matzo ball soup with her grandmother. There are also two black girls, and one boy with Greek ancestry. Not all of the children have obvious backgrounds like this, but I thought it was interesting where it was noticeable. I think that having a variety of children with different ages and backgrounds was a good idea because it could help many young readers to identify with different types of children.

I also liked the fact that there were both boys and girls cooking their favorite recipes. Not only did Michele cook a recipe with her father, but there are other fathers in the book, helping with the cooking, too. One of the boys makes dog biscuits for his dog with his father, and he comments, “I think men should cook the same as girls.” It’s nice to see cooking characterized as something that anyone can enjoy doing, both men and women, as well as children of different ages.

One of the cutest recipes is one for making loaves of bread shaped like teddy bears.

One of my favorite recipes was the one for pumpkin pie. I’ve made pumpkin pie from a whole pumpkin like this before, and it’s a lot of work, but it’s fun! The girl making the pie also roasts the pumpkin seeds.

The book is available to borrow and read for free online through Internet Archive.