by Gini Rainey
I was thinking this morning about all the incredible advances in technology that I have seen in my lifetime, and how much my dad would have loved all the gadgets we seem to have surrounded ourselves with the past 50 years. For example, just in my lifetime, I’ve seen telephones go from shared party lines with rotary dials to the incredible iPhone (virtually a computer in your hand) that not only can be used for staying connected, but takes a whole lot better photograph than my once treasured Canon SLR.
So, then I got to thinking about all the advances in the kitchen that have helped make the home maker’s life infinitely easier and how many of the old gadgets that I grew up with are now items of speculation in antique shops and vintage stores. Sometimes just standing back and listening to people trying to determine their use is half the fun of spotting one “just like we used to have!”
Just for fun – can you name these gadgets?
So speaking of vintage, today I’m looking at The Martha Washington Cook Book and is the product of historian Marie Kimball who received special permission from The Historical Society of Pennsylvania to study the original manuscript that was used by Martha Washington for 50 years and then was passed down mother to daughter for nearly 100 years. The original cookbook was published in 1940 by Coward-McCann, Inc., and the copy that I have was published in 2005.
With nearly 50 pages of historical background regarding the state dinners at the White House and the meals hosted at Mt. Vernon, Kimball has succeeded to paint a rather lovely picture of Martha Washington, who was the over-seer of all of meals prepared for family and dignitaries. While we might not find many of the recipes included in the book to be something we might consider preparing, such as Marrow Pie, Lettuce Tart, Roasted Hare, or Stewed Calves’ Feet, Mrs. Kimball has fully adapted Martha’s cookbook for practical, modern use. All the recipes have been proportioned to the current practice of a formula for serving six people, and she says that all of the recipes have been tested and taste great!
One of Martha’s recipes that jumped out at me was for apple fritters sounds absolutely yummy: Heat 1 cup ale and add ¼ cup white wine and the yolks of 4 eggs, the white of 1 egg, well beaten. Mix together 1 cup flour, ¼ teaspoon salt, ¼ teaspoon nutmeg, ¼ teaspoon cloves, and ¼ teaspoon mace and combine the two mixtures. According to Martha Washington “Your batter must be no thicker than will just hang on the apples.” A little more or less flour may be needed. Cut the apples into rounds – or what ever shape you please – and deep in the batter. Drop in deep fat and fry a golden brown. Drain on a piece of clean linen, (I bet you can use paper towels!) sprinkle with sugar and cinnamon, and serve. Oh, my, nom-nom!
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