Monthly Archives: March 2017

THE SIMMERING POT COOKBOOK

THE SIMMERING POT COOKBOOK, BY ALICE DEVINE LOEBEL is yet another cookbook on my soup/stews shelf that caught my eyes as I was looking over my personal collection of soups/stews, or one pot dishes. First published in 1969 with one repeat in 1974, it happens to be one of the books I found at the Burbank Friends of the Library Sales before I moved to the Antelope Valley in November of 2008. (I have fond memories of attending the Burbank Friends sales with girlfriends Connie and Mandy).

I have since found many great cookbooks at the Lancaster (California) Friends of the Library book sales. At their most recent Friends sale, I managed to buy FIFTY ONE preowned or Library discards for a total of $21.50! (I will be happy to write more about the Friends of the Library sales if anyone is interested in learning more about them). I have to confess – I don’t read all of the books I find and buy right away—I’m good but not that good. First I split them up into categories. At the recent sale, I found a dozen children’s books to give to a couple of my grandkids.

I wish I had spent more time going over the children’s books which are in so many different levels – from first readers to pre-teens; the latter is where my granddaughter, Jewls, is right now. Abby is a early reader, at the age of seven. I think she enjoys more being READ to, though.

But getting back to the recent Friends’ sale at Lancaster, Library—I found over a dozen cookbooks, some in like-new condition. I found about a dozen books of fiction that I am looking forward to reading. I found a few books I sent aside for my nieces, or my penpal, Lisa, in New York, who loves the books I send to her—I have managed to thin out the ranks of my book collection by sending a lot of them to Lisa.

(it was the only way I could find shelf space for new purchases!) – I’m embarrassed to admit this—but when Bob and I moved to the Antelope Valley, we went from about 3,000 square feet of space, including the guest house which Bob outfitted with a lot of bookshelves and a guest room for my brother, Jim, when he visited. The Arleta house had plenty of space for bookshelves throughout most of the house and we made the most of it in our nineteen years in the Arleta house on Arleta Avenue.

In 2010 now in the Antelope Valley, Bob created a garage library utilizing some of our bookcases from Arleta, but creating other bookshelves, a wondrous creation when you consider the garage library only takes up half of the space in the garage – my car is in the other half along with Rubbermaid cupboards along one side of the garage half—those shelves are packed with all my cooking equipment that wouldn’t fit in the kitchen. It pretty much has to be seen to be believed.

And I donated boxes and boxes of books to the Lancaster Library in 2009 and 2010.
Well, my shelf of soups, stews, one dish meals – is at my eye level if I am sitting on the edge of my bed and looking over books that might be suitable for posting on my blog. And the catchy title of THE SIMMERING POT COOKBOOK caught my attention—it even has the original dust jacket which is especially desirable if you want to write about a particular cookbook.

(*I remember years ago, writing about the Browns and their cookbooks when the only information available was what you found on the dust jackets and that was scant—ditto two other favorite cookbook authors, Myra Waldo and Meta Given. Back then the publishers didn’t provide much background information about the authors. (was it to protect their privacy? I don’t know). The Internet changed all that! I have since discovered much biographical information about my favorite cookbook authors with the advent of the World Wide Web—I have even received emails on my blog from descendants of my favorite cookbook authors. It opens another whole dimension to what a writer can write about favorite authors and I am so thrilled and delighted when someone who was related to, or personally knew, one of my favorite authors writes to me!

Much along these same lines, the dust jacket to THE SIMMERING POT COOKBOOK is almost entirely devoted to enticing the reader into buying and reading (or borrow from the library) this cookbook. At the end of the jacket blurb, is a short message—kind of an after-thought “Alice Devine Loebel lives in New York City and in Connecticut. Her husband, Herbert Loebel, took the photographs for this book”. (a scant few, I might add)

But, a while ago, I discovered, on the back of the dust jacket, a comment written by none other than M.F.K. Fisher, who wrote, “who as a food writer and critic sees most of today’s cookbooks and approves of few, writes: “a good book in a morass of shoddy stuff..honest and sensible and well written, a rare combination in current culinary texts. It is also persuasive and tempting, so that no reader may well resist its intelligent approach to the pots and pans, prime weapons in our art of living.”

This being said, why should you look for THE SIMERING POT COOKBOOK? For one thing, Alice devotes a fair amount of information, “the basic technique of the magical stockpot, regarded as an essential by classic French cookbooks, together with the steamer method which preserves nutrition, flavor and the appearances of foods, form the theme of this high quality cookbook…” –

Alice pays close attention to kitchen ecology followed by The Stockpot. Writes the author, “the stockpot is the oldest, most tried and true method of recycling food. The basic requirements to produce a rich and toothsome stock exist in every contemporary kitchen.”
The chapter dedicated to the Stockpot starts with a quote from Escoffier “Stock is everything in cooking…without it, nothing can be done. If one’s stock is good, what remains of the work is easy. If, on the other hand, it is bad or merely mediocre, it is quite hopeless to expect anything approaching a satisfactory result.” Escoffier knew what he was writing about. And so did Alice Loebel.

She tells us “the desire to serve forth from our modern kitchens the wholesomeness and delicious foods of our grandmother’s era is a universal wish. Despite the over-packaged and refined foods in today’s market, it can be done…she says “convenience foods such as TV dinners and commercial frozen entrees are costly, low in nutrition and their wrappings are pollutants”…elsewhere, she writes “During the era of large wood and coal burning kitchen stoves, whether in a palace or in a pioneer’s shack, the stockpot stood permanently and majestically on the back of every stove. It simmered continuously and the savory leftovers of meals and cooking scraps were always being added”…elsewhere she writes “the stockpot is the oldest and most tried and true method of recycling food..”

Reading this about stockpots reminded me of one of my grandmother’s soups that we all loved and enjoyed with a freshly baked homemade salt bread. Her soup was a broth, undoubtedly chicken broth, in which she added tiny little dumplings called Rivels. (we pronounced it as ‘rivel-lies)

Another family favorite was ham and bean soup, made with a ham bone and some ham scraps—to which everyone in the family added about a tablespoon or two of vinegar directly into your bowl of soup. This soup is still one of my favorites.

Alice provides stock recipes for classic chicken stock, classic beef stock, classic brown stock and classic ham stock- and one not to be overlooked, classic fish stock.
There are a variety of consommé recipes which gave me pause – I don’t recall ever seeing anything except a beef consommé – and recipes for making your own bouillon—that one did make me sit up and take notice. I have to confess, the only bouillon I had ever made are the little foil-wrapped chicken, vegetable and beef bouillon cubes-which, admittedly, are almost always very salty.

The rest of Alice’s cookbook is filled with mouth-watering recipes you will surely want to try—imagine Potato and Bacon Soup, or Potato and Spinach Soup, Avocado Soup, a delicate creamy cauliflower soup, or how about a cream of pea and mushroom soup? And I was thrilled to find a Hungarian Goulash Soup—a sister-in-law of the author was raised in Vienna and this was her family’s recipe. Additionally, there are an assortment of chowder recipes, providing a Scallop Chowder and a Fish Chowder that I know I will have to try. There is even a recipe for Pot Roast which just happens to be what I have been cooking this afternoon, using up left over pot roast from a Sunday Dinner for my youngest son and daughter-in-law.

I haven’t counted all the recipes in Alice Loebel’s cookbook, “The Simmering Pot Cookbook”—just want to say there are quite a lot of recipes I haven’t seen elsewhere.
I went onto Amazon.com to see if they have copies of pre-owned copies of the Simmering Pot Cookbook—they do and there are quite a few. I’ve been thinking, getting some extra copies would be great Christmas or birthday presents for my like-minded friends. There are eighteen pre-owned books, starting at $3.55. Remember that whenever you purchase a pre-owned book on Amazon.com, there is a $3.99 shipping & handling charge. I find that the pre-owned books are shipped quickly and are well wrapped.

Alice Loebel was also the author of “The Stockpot and Steamer Cookbook”, published in 1969, and may have the inspiration for “The Simmering Pot Cookbook”. I didn’t find any other cookbooks by this author.

–Review by Sandra Lee Smith

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READING COOKBOOKS LIKE NOVELS

Sandy's Chatter

If you have been collecting cookbooks for any length of time, or gravitate towards any articles or references to cookbooks that you find on the Internet, in the newspaper –or anywhere else—you may have seen the oft-repeated comment from collectors, “I read cookbooks like novels” in a sort of perplexed way, like who does anything like this? The answer is WE ALL DO and our number is legion. I might have made a comment like this myself back in 1965 when I first started collecting cookbooks and really didn’t know where to go about getting started.
There was a magazine for penpals called Women’s Circle (not to be confused with Woman’s Day or Family Circle) – I wrote a letter to Women’s Circle trying to find a little Hungarian cookbook for a friend and as an afterthought, wrote that I wanted to start collecting cookbooks and would buy or trade…

View original post 1,251 more words

FORGOTTEN RECIPES

“FORGOTTEN RECIPES” compiled and updated by Jaine Rodack (and published by Wimmer Books) is the kind of cookbook that demonstrates, I think, what you can do with an idea. Not only that, but Ms. Rodack’s book, copyrighted and first published in 1981, has gone through sixteen printings as of 2002 (possibly more since then).

“It all started out simply enough,” explains Jaine. “I went to a flea market and bought an old, yellowed magazine from the 20s. When I got it home, I realized what a treasure I had! Not only were the articles a bit of living history, but the entire magazine was a look at the way people of the day kept house, shopped and cooked. There were fashions, commentaries by leading authorities and readers’ letters expressing their views….”

From then on, she says, she was hooked. She bought, lived and breathed magazines. “The artwork,” she exclaims, “was breathtaking. The stories—terribly romantic, and the recipes—sensational!”

rediscovered some things she hadn’t eaten for years and came upon others she had never heard of, like Rinkum Diddy.

After many years, Jaine began to assemble some of the recipes. She notes, “depending on the year they were written, their instructions differ greatly. In the late 1800s there were no controlled ovens and recipes said “cook til done”. Fireless cookstoves, she notes, and other now-forgotten inventions varied instructions as well. She tried to keep the recipes as close to the original recipe as possible and advises you may have to experiment a little to get the heat and cooking time straight.

Included, as well, are various household hints, along with “bits and pieces” of memorabilia to give you an idea of what was going on in the world at the time these recipes appeared.

“Forgotten Recipes” opens with a look at Yesterday’s Kitchens and provides a comparison on inflation, then and now – an article that appeared in a 1949 dealt with the cost of feeding a family of three. “According to this article,” writes Jaine, “you could feed such a family on $10 a week..and feed them well”. She goes on to provide a comparison with groceries purchased in 1949 and the same items bought at the time her book was published. (I am sure the $10 a week in 1949 was fairly accurate; I remember my mother telling me that, during the 1940s, she had $10 a week with which to buy groceries and whatever other household items we needed—and there were seven in our family, five children and two adults).

Jaine notes that the total spent in 1983 for $10 worth of groceries in 1949 was $41.58.

Another chapter in “FORGOTTEN RECIPES” is devoted to household hints which, Jaine explains, have been a part of America’s magazines for over 90 years. (and still are! Now we have Hints from Heloise!).

Some of the household hints are really outdated, such as “Have radiator heat? Place a metal bread box over it and use it for a warming cabinet for your dishes…” but the ideas for substitutes for sugar (during the war years when sugar was rationed) would still work today – although I believe that honey, the substitute most often recommended, is more expensive today than sugar was in the 1940s!

Recipes in “FORGOTTEN RECIPES” range widely, from 1922 pork scrapple (My sister in Tennessee still makes scrapple!) to Timbales (pastry shells that you filled with seasoned food, like salmon or spinach or peas), from a 1930 recipe for cabbage, apple and walnut salad (that is somewhat similar to the way my mother made cole slaw, with apple in it), from such tried and true recipes for reusing rice to make dishes like fried rice to a 1944 recipe for Green Tomato Pie.

There is a 1923 recipe for Rinktum Diddy (made with cheese and canned tomatoes—sounds delicious!) and a 1922 recipe for creamed lobster that won a $100 in a recipe contest. Jaine notes, quite correctly, that lobster was once not as expensive as it is now—and highly recommends the recipe which calls for 2 cups of diced boiled lobster. (I’m thinking of trying this with canned crab as a substitute).

Included as well as recipes for 1927 Tamale Pie which, if I recall correctly, was popular for decades and mentioned as one of Richard Nixon’s favorite recipes. (Jaine considers Tamale Pie as a foreign dish but is actually a completely American invention…even so, this is something you may want to “re-discover”). There are recipes for making your own tomato sauce, 1934 Spanish Meatloaf, ad a number of recipes which called for veal (something else that was once very inexpensive—haven’t times changed?)

Dessert recipes include recipes for butterless cake, 1931 Plantation Marble Cake, 1928 Award Winning Gold Cake, a 1927 Ice Box Cake and 1932 Raisin Nut Pie—and, aha! A 1928 thanksgiving fruitcake recipe that sounds pretty good to me!

Accompanying many of the recipes are sidebars explaining where the recipe came from or the time period in which it was popular, as well as comments such as “in 1930 Woolworth’s was still a five and ten cents store, women were trying to break the ‘tub habit’ in favor of washing machines, and gas ranges were getting a whole new look..” which appears with a 1930 Butter Pie recipe

Overall, the recipes in “FORGOTTEN RECIPES” are entertaining, and nostalgic (for some of us, at least) and offer a delightful trip back in time to see how things were done in the good old days.

“FORGOTTEN RECIPES” is available on Amazon.com either new (about $15.00) or pre-owned for as little as 94c. (You will pay $3.99 shipping and handling when buying pre-owned books from various private vendors – but still, you can get a copy for less than $5.00. I found pre-owned copies starting at twenty-five cents. And just for the record, I recently bought two copies of a book recently published; I chose the pre-owned option figuring I was still saving money and the books are pristine, just like new. Just saying!!

Review by Sandra Lee Smith

ISBN –0-918544-60-2

I found FORGOTTEN RECIPES listed on Amazon.com; numerous copies can be found in the pre-owned listings, starting at 25 cents. Shipping and handling is still $3.99—still a great bargain. I posted this article originally in 2011. – sls

FORGOTTEN RECIPES

“FORGOTTEN RECIPES” compiled and updated by Jaine Rodack (and published by Wimmer Books) is the kind of cookbook that demonstrates, I think, what you can do with an idea. Not only that, but Ms. Rodack’s book, copyrighted and first published in 1981, has gone through sixteen printings as of 2002 (possibly more since then).

“It all started out simply enough,” explains Jaine. “I went to a flea market and bought an old, yellowed magazine from the 20s. When I got it home, I realized what a treasure I had! Not only were the articles a bit of living history, but the entire magazine was a look at the way people of the day kept house, shopped and cooked. There were fashions, commentaries by leading authorities and readers’ letters expressing their views….”

From then on, she says, she was hooked. She bought, lived and breathed magazines. “The artwork,” she exclaims, “was breathtaking. The stories—terribly romantic, and the recipes—sensational!”

Jaine rediscovered some things she hadn’t eaten for years and came upon others she had never heard of, like Rinkum Diddy.

After many years, Jaine began to assemble some of the recipes. She notes, “depending on the year they were written, their instructions differ greatly. In the late 1800s there were no controlled ovens and recipes said “cook til done”. Fireless cookstoves, she notes, and other now-forgotten inventions varied instructions as well. She tried to keep the recipes as close to the original recipe as possible and advises you may have to experiment a little to get the heat and cooking time straight.

Included, as well, are various household hints, along with “bits and pieces” of memorabilia to give you an idea of what was going on in the world at the time these recipes appeared.

“Forgotten Recipes” opens with a look at Yesterday’s Kitchens and provides a comparison on inflation, then and now – an article that appeared in a 1949 dealt with the cost of feeding a family of three. “According to this article,” writes Jaine, “you could feed such a family on $10 a week..and feed them well”. She goes on to provide a comparison with groceries purchased in 1949 and the same items bought at the time her book was published. (I am sure the $10 a week in 1949 was fairly accurate; I remember my mother telling me that, during the 1940s, she had $10 a week with which to buy groceries and whatever other household items we needed—and there were seven in our family, five children and two adults).

Jaine notes that the total spent in 1983 for $10 worth of groceries in 1949 was $41.58.

Another chapter in “FORGOTTEN RECIPES” is devoted to household hints which, Jaine explains, have been a part of America’s magazines for over 90 years. (and still are! Now we have Hints from Heloise!).

Some of the household hints are really outdated, such as “Have radiator heat? Place a metal bread box over it and use it for a warming cabinet for your dishes…” but the ideas for substitutes for sugar (during the war years when sugar was rationed) would still work today – although I believe that honey, the substitute most often recommended, is more expensive today than sugar was in the 1940s!

Recipes in “FORGOTTEN RECIPES” range widely, from 1922 pork scrapple (My sister in Tennessee still makes scrapple!) to Timbales (pastry shells that you filled with seasoned food, like salmon or spinach or peas), from a 1930 recipe for cabbage, apple and walnut salad (that is somewhat similar to the way my mother made cole slaw, with apple in it), from such tried and true recipes for reusing rice to make dishes like fried rice to a 1944 recipe for Green Tomato Pie.

There is a 1923 recipe for Rinktum Diddy (made with cheese and canned tomatoes—sounds delicious!) and a 1922 recipe for creamed lobster that won a $100 in a recipe contest. Jaine notes, quite correctly, that lobster was once not as expensive as it is now—and highly recommends the recipe which calls for 2 cups of diced boiled lobster. (I’m thinking of trying this with canned crab as a substitute).

Included as well as recipes for 1927 Tamale Pie which, if I recall correctly, was popular for decades and mentioned as one of Richard Nixon’s favorite recipes. (Jaine considers Tamale Pie as a foreign dish but is actually a completely American invention…even so, this is something you may want to “re-discover”). There are recipes for making your own tomato sauce, 1934 Spanish Meatloaf, ad a number of recipes which called for veal (something else that was once very inexpensive—haven’t times changed?)

Dessert recipes include recipes for butterless cake, 1931 Plantation Marble Cake, 1928 Award Winning Gold Cake, a 1927 Ice Box Cake and 1932 Raisin Nut Pie—and, aha! A 1928 thanksgiving fruitcake recipe that sounds pretty good to me!

Accompanying many of the recipes are sidebars explaining where the recipe came from or the time period in which it was popular, as well as comments such as “in 1930 Woolworth’s was still a five and ten cents store, women were trying to break the ‘tub habit’ in favor of washing machines, and gas ranges were getting a whole new look..” which appears with a 1930 Butter Pie recipe

Overall, the recipes in “FORGOTTEN RECIPES” are entertaining, and nostalgic (for some of us, at least) and offer a delightful trip back in time to see how things were done in the good old days.

“FORGOTTEN RECIPES” is available on Amazon.com either new (about $15.00) or pre-owned for as little as 25 cents and up. (You will pay $3.99 shipping and handling when buying pre-owned books from various private vendors – but still, you can get a copy for less than $5.00.

Review by Sandra Lee Smith

ISBN –0-918544-60-2

*I found FORGOTTEN RECIPES listed on Amazon.com; numerous copies can be found in the pre-owned listings, starting at 25 cents. Shipping and handling is still $3.99—still a great bargain. I posted this article originally in 2011. – sls