This Good Housekeeping Cookbook from 1942 is a weighty tome. This is not just a cookbook, but a “well-seasoned guide to the many food problems that all homemakers face day after day, week after week.”
In addition to recipes for all courses, this book has sections dedicated to food shopping, meal planning, cooking and kitchen basics, and entertaining. In these sections it reads more as a home economics textbook.
This cookbook came from my husband’s great aunt, as did the Good Looking Cooking that I shared for G. A nice thing about this cookbook is that it came with a few hidden surprises. The opening pages contain two handwritten recipes, one for “Neckties” (small pieces of egg-rich dough deep-fried) and for Raisin Cake, rich with raisins of course and also cinnamon, allspice, and nutmeg. Flipping through this massive book (942 pages) I also found a few clippings tucked between the pages: a 1948 calendar & advertisement from Pastene & Co.
There is a newspaper clipping from the 1940’s with a recipe for Cheese Delight ( A Hunt’s tomato sauce recipe.) And finally, a brochure advertisement for “The Home Guide to Modern Nutrition” free with every order of five Good Housekeeping Cookbooks – which makes me think Great Aunt Vicki may have received this cookbook as part of a Home Economics or Culinary class.
Finding little tidbits like these is one of the things I really enjoy about skimming through vintage cookbooks, especially the handwritten notes and recipes.
Here is a recipe for a candy called Golden Turkish Paste. The recipe makes me think of the jellied fruit slices that candy stores sell.
Golden Turkish Paste
This recipe is from the 1942 edition of The Good Housekeeping Cookbook. The ingredients and directions below are given and formatted as they are in the cookbook.
1 c. cooked dried apricots
4 envelopes plain unflavored gelatin (4 tbsp.)
1/2 c. cold apricot juice
2 c. granulated sugar
1/2 c. hot apricot juice
1/4 c. orange juice
2 tsp. grated orange rind
Powdered or confectioner’s sugar
Mash apricots to a pulp, while hot. Soak gelatin in the cold apricot juice 5 min. Add sugar to hot apricot juice, bring to a boil, add softened gelatin, orange juice, and rind, and simmer 20 min. Remove from heat, add mashed apricots and mix well. Pour into a waxed paper-lined pan about 9″ x 5″ x 3″ and chill until set. Cut into desired shapes, and roll in powdered or confectioner’s sugar. Makes about 1 lb.