One thing that doesn't change is how to handle and prepare eggs.
This is from the circa 1977 edition of Better Homes and Gardens cookbook, which is becoming vintage, much as I am. I didn't know there were 'special helps' in the back of the cookbook, until I really did need to know about egg whites beaten into soft peaks vs. stiff peaks. The results of some recipes are shown in color in other parts of the cookbook, but the old stand bys are in black and white. I still refer to this standard cookbook. I don't think it has a recipe for pigeon pie however.
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8 comments:
Those old cook books are wonderful aren’t they? I wish I’d hung o to more of mine (and my Mum’s).
I love reading about food science and why eggs form peaks...and why a copper bowl helps etc. I also just love looking at old cookbooks to see what the food trends were.
For me, cookbooks are more for reading and looking at pictures than actually using.
I love these old books as well, and I'm going to give a try at pigeon pie, but with chicken instead!
I've raided my wife's cookery books once already for commenting on this week's posts. I don't thing I had better try again. But I do know there is more than one in 'black and white' especially the one I use for apple chutney.
I saw some pigeons ready prepared for pie, or whatever, in the local market this morning. I looked at them and wondered ... maybe ... but then again ... maybe not. If I'd had a recipe, possibly I might have thought differently.
Makes me think of how my mother taught me to prepare to beat whip cream. The metal bowl and beaters were always placed in the freezer for awhile. I still do it.
Brings back memories of making holiday candy with my mother. Soft ball, hard ball - she could tell before we even dropped the hot candy in the water. I can't make good candy now even with a candy thermometer!
Maybe someday ....
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