"Jean B." > wrote in message
...
> jmcquown wrote:
>> "Jean B." > wrote in message
>> ...
>>> jmcquown wrote:
>>>> Are you still hunting down old cookbooks? I had to clear some things
>>>> out of the laundry room to make room for some of my things. Mom kept
>>>> what few cookbooks she had in there. She had a series of books called
>>>> 'Recipes on Parade' printed in the 1960's. They are collections of
>>>> recipes [submitted] by military wives. Each book has recipes under a
>>>> specific topic: Meats; Salads & Appetizers; Foreign Foods; Dinner in a
>>>> Dish (heh). That last one was apparently well-used by my mother as the
>>>> plastic spiral binding is in poor shape. It's interesting to see how
>>>> recipes and ingredients change over the years (or not).
>>>>
>>>> Jill
>>>
>>> Yes, I am as obsessed with these old things as possible! I bought quite
>>> a few smaller old items yesterday, with only a few ethnic books and
>>> booklets added (either because they were esoteric or because they were
>>> really awful in the way that our interpretation of foreign recipes was
>>> in days of yore).
>>>
>>> Your series sounds interesting. I also love seeing how cooking has
>>> evolved over the years. How do those foreign recipes look? Archaic?
>>>
>>> --
>>> Jean B.
>>
>>
>> It's hard for me to tell. That particular book is broken down by country
>> and then into sub-categories such as beverages, soups, stews, meats, etc.
>> Since I've never lived in most of these countries I have no idea if they
>> are authentic, archaic or merely American adaptations of recipes they
>> encountered. I haven't really had the time to sit down and go through
>> the book (I'm still unpacking, but I did move these books to my cookbook
>> shelf in the kitchen for further perusal!). They seem to lump many
>> things in together, such as Russia (which would have been the USSR back
>> then), the Middle East and the Pacific Islands. The first recipe in this
>> particular book, BTW, is from Pat Nixon for 'Chicken Polynesian'. It
>> sure doesn't sound "authentic" (or even correctly written):
>>
>> 6 broilers, quartered
>> 6 eggs
>> 1 cup milk
>> 4 teaspoons salt
>> 2 cups orange juice
>> 4 cups shredded coconut
>> 3 cups butter
>> 12 Elberta peach halves
>>
>> Drop the chicken pieces into combined eggs, milk and salt. Dip in orange
>> juice, then coconut, coating well. Melt butter in a shallow baking pan
>> in a 400 degree oven. Remove pan from the oven and arrange the chicken
>> piees, turning to coat with butter. Bake skin side down in a single
>> layer for 30 minutes. Turn and bake 30 minutes longer, until tender.
>> Serve hot with warmed peach halves.
>>
>> Okay, SIX broilers? To me that means 6 broiler/fryer chickens. Um, you
>> can't cook 6 chickens in a single baking pan. Did she mean chicken leg
>> quarters from a broiler/fryer hen? Who knows. LOL
>>
>> Jill
>
> Oh my! To think that is how people cooked back then. It sounds like this
> must be pieces, but then look at the amount of the other
> ingredients--except the peaches. It looks like it might have been for a
> HUGE recipe, then maybe cut back in parts and left in other parts?????
>
> --
> Jean B.



That's what makes these old books so much fun. I think it was probably a
recipe for 12 (but certainly not 6 whole broiler chickens) or more. Then
someone said, "But Pat, most people don't cook for a large crowd." LOL 6
eggs and 3 cups of butter?! An editing Oooops! I won't be cooking this
one, that's for sure. Fun reading though.

Jill