Willennar Genealogy Center’s collection is full of Throwback Thursday potential, so let’s get our #TBT on!
Today, let’s get cooking with a 1907 cookbook from the John Martin Smith Collection!
The cookbook, which contains recipes compiled by Miss Catharine E. Parson of Ontario, Canada, is a promotional piece published for the Malleable Steel Range Mfg. Co. of South Bend, Indiana. As their name would suggest, the company produced a number of cooking ranges, which they claimed to be “the best [ranges] in the world.”
However, though the company speaks very highly of their product line, the majority of this promotional book is much more focused on the art of cooking on such a stove than it is on the stoves themselves.
The book is filled with both recipes and tips for the average 1907 cook. For example, the author advises that eggs be stored “in lime water, or [packed] in sawdust small ends down.”
Sauteing, as defined by the author, is not merely “frying in a small quantity of fat,” but is also “one of the most abused forms of cooking.”
(To test the fat before frying anything, she recommends dropping an inch-sized cube of bread into the pan; if it browns in 60 seconds, the temperature is just right for cooking raw foods.)
Below is a slide show of some of the recipes from the Malleable Steel Range Mfg. Co.