The Cook Book From Oley Valley or The Life of a Cook Book

    "The Cookbook from Oley Valley" sounds pretty grand, doesn't it? The cookbook was, in fact, picked up at a flea market this weekend in Oley, Pennsylvania. It is, in fact, a Good Housekeeping cook book, first edition copyrighted in 1933. The full title reads, "Good Housekeeping Cook Book. Recipes and Methods For Every Day and Every Occasion. Tested, Tasted, and Approved By: Dorothy B. Marsh, Katherine Norris, Adeline Mansfield of the Institute Staff in the Kitchens of Good Housekeeping Institute." Well-used would be one description of it, but falling apart might be more apt. Given the long life of the book, that is to be expected.

good housekeeping 1w

     In this case, "long life" does not only refer to the fact that the book is eighty-two years old it also indicates its usefulness throughout the years. After being printed and bound, the book began its life with Mildred M. Sieber, as she signed the front endpaper in May 1933. From recipes and fragments of notes tucked within, it is found that the book served through World War II, as both a file for recipes and a reminder of the dietary sacrifices made on the homefront. It also serves to give slight insight into the lives of those that owned the book. 

     The newspaper clipping "Budget Meals For Wartime" provides a small glimpse, into life on Pennsylvania's homefront, for the reverse reads, " One of the major activities of the organization is the making of articles at the work room in the Wanamaker store, under the chairmanship of Mrs. Karl Knipe. The women made 12, 796 articles, including the filling of 150 evacuation kits and 10,000 cases for Christmas kits for service men." This tidbit is followed by a list of meat substitutes and the reminder, "Your kitchen must play a part in war production. Save your cooking fat for use in making explosives." The wartime recipes are,

 

Budget Meals for Wartime by Mrs. Alexander George

Dinner serving 2 or 3

...

Savory Vegetable Scramble (recipe supplements to meat)

4 tablespoons fat

1/3 cup chopped onions

1/4 cup chopped green peppers

1/2 cup diced celery

1 cup cooked lima beans

1/2 cup cooked carrots

1 tablespoon chopped parsley

2 eggs beaten

1 cup milk

1/4 teaspoon salt

                                                                                                   1/4 teaspoon paprika

Heat fat in frying pan, add and simmer five minutes, onions, peppers, and celery. Add beans, carrots, and parsley. Cover and simmer five minutes. Stir in rest of ingredients and cook until steaming.

 

Peach Betty

(dried or canned peaches)

1 cup cooked peaches

1 1/2 cups cubed bread

4 tablespoons butter melted

1/2 teaspoon cinnamon

1/4 teaspoon cloves

1/2 cup sugar

1 tablespoon lemon juice

1/2 cup peach syrup

1/3 cup boiling water

Mix ingredients and pour into buttered baking dish. Cover and cook in slow oven an hour. Uncover last ten minutes to brown top. 

 

     The war ended, but the cook book lived on. Another clipping tucked in is from The Philadelphia Inquirer Magazine dated July 27, 1952 which provided a recipe for the "60-Second' Salad Dressing"

 

1 cup Mazola Salad Oil

1/4 cup vinegar

1/4 cup catchup [sic]

add 1 1/2 teaspons salt

1 teaspoon sugar

few grains of pepper

(onion or garlic, if desired.) cover and shake well. Chill thorughoughly. Makes 1 1/2 cups. Wonderful for all salads. 

good housekeeping 2w

 

      The cookbook continued to serve as both an instruction manual and as a file for recipes. These recipes suggest either the original owner Mildred Sieber, or a later owner, liked shrimp or cooked for someone who did. At least three of the recipes tucked in are for cooking shrimp and another is for the preparation of deviled crab. There is a recipe for meatloaf, dutch sticky buns (otherwise known as BobbichWeck), and ham loaf. The recipe "Cranberry Conserve" sounds especially refreshing. 

 

Cranberry Conserve

 

Ruby red-- and wonderful on hot biscuits! Put 4 cups of firm red cranberries in 3/4 cup cold water. Cook until the berries pop! Strain. Grind a whole orange---without the seeds and add with 3/4 cup boiling water to the cranberries. then add 1 cup plumped up raisins and 1 cup sugar and cook until it thickens. Just before pouring into sterile jars, add 1/2 cup of broken nutmets. Seal with paraffin when cool.  Delicious and nutritious! May be served with meals as well as on hot breads!

 

     Judging from the card stock cranberry conserve was printed upon, this was one of the later recipes to be saved. The reverse of the card has a handwritten note, a fragment really, which reads, "...startling it is to realize that you've burned a hole in someone else's table. Myrtle had planned such a nice party and everything looked so pretty and then to think that this "lug" had to put a damper on it --- I feel sick every time I think of it..." The notation is not in Mildred's handwriting and is completely anonymous. This Passed Time author wishes best regards to the author of the note and hopes they did not dwell on it for long. Most readers would agree that mistakes sometimes happen. 

 

Author HistoryKeeper, currently lives in Dover, Delaware, with family, both two- and four-footed. I am a history enthusiast, who has great regard for the past and is especially proud of the Pennsylvania German culture. In addition to Passed Time, I am currently working on a project for the German Historical Institute's Immigrant Entrepreneurship: German-American Business Biographies (http://www.ghi-dc.org). I also contribute to various newsletters and I am working on another book...or two. Feel free to email me at pcsuter@hotmail.com for questions, comments, information, a shared love of history, an idea, or just because you want to share on Passed Time, but are too shy about getting started. Please be aware, Files with Attachments will not be opened, but immediately deleted.

 

      

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