My name is Kate, and I’m addicted to buying cookbooks. Not just any cookbooks, I really like old, weird cookbooks.Ones that are filled with recipes for things in aspic, and most recipes contain either a box of jello, or a can of creamed of whatever soup. I just can’t stop myself. I know, I know – but what about the future, and my love of all things technology, including the $15.00 I just spent on cooking apps for my iphone? Those are great too, but there’s just something awesome about flipping through the pictures of pink coconut encrusted cakes with maraschino cherries for garnish.
Combined with my love for weird, old cookbooks, is my love for yard sales. These two loves combined are like saying that I like crack with just a hint of crystal meth- once I get started I just can’t stop until my money is all gone. I do not need more stuff. I especially do not need stuff that other people don’t need . Oh well. I plan on exploiting my addiction by sharing my spoils with you.
So, yesterday I went to a freaking awesome indoor yard sale it the local elementary school. I bought two books: Farm Journal’s Country Cookbook (printed in 1959 – yeah that’s right babies!) and Susan Costner’s Gifts of Food. Gifts of Food (which isn’t as kooky as I usually get, but it’s still really cool, and after checking Amazon – out of print)
Just look at the Country Cookbook, how do you resist that cover? I don’t even know how some of the stuff in here qualifies as recipes. Check this one out:
One roll of refrigerator cookie dough.
– I’ll just let you guys figure out the instructions on your own…..
However, it also contains such gems as recipes for Raccoon! Now, I’m not saying I ever would cook a raccoon, but now if the occasion arises, I totally have a recipe for it! This morning I made pancakes from this book. I’m going to give them a resounding – Meh. They were a bit too heavy and thick for me. The consistency was really moist and I kept checking to make sure they were cooked through, but they were. It could have been because I substituted 1/2 the flour for whole wheat flour. Though, I’ve done that before and my cakes were ok. Also, the batter was suuuuuper thick. Anyhow, here are the deets:
2 c. sifted flour
5 tsps baking powder (I know it seems like a lot, but that’s only about 1.5 Tbspns. One Tbspn = 3 teaspoons. Just so you know.)
3 Tbspn sugar
2 Eggs beaten
2 C. milk
6 Tbspn. oil or shortening (if you’re feeling really rich, use melted butter. ooo la la)
Sift together flour, baking powder, salt and sugar. Add eggs milk to flour, stir. Heat up your rad, cast iron skillet – which you seriously better have. Or, I guess if you are super fancy and have one of those nice flat griddle things for the top of your stove you can use that. The key with not making pancakes that are burned on the outside and raw on the inside, is to cook them slowly. The pan has to be hot enough to melt butter and spit a bit when you flick a drop of water in it (which is dangerous and you should never do….) but not smoking hot. Just ladle in about 1/4 of a cup of batter and wait until it’s nice and bubbly all over – then flip it. Let it rise up and cook a bit on the other side. Resist the urge to mash it down with your spatula. I know it’s hard, but it will just make them all rubbery and yucky.
I also would like to note, that in this book, this recipe is a “master recipe”, meaning that after the initial recipe there are a number of variations. Mostly things you can add to the pancakes, stuff like blueberries, apples, pineapple, tuna fish, deviled ham…..Um, what? Yeah I don’t know either. I may have to try them just to see.