"Chris" > wrote:

>The language of some of them is rather "quaint", but does anybody
>know if any of the recipes are any good by today's standards? I have
>been told that even Oscar's original Waldorf salad is not the same as
>is served today. Are any of them worth attempting? I am new to cooking
>and if I tried some of these recipes and they didn't work out I
>wouldn't know if it was just because it was an old-fashioned recipe
>or if it was me that had messed up.

One thing to keep in mind, and it trips up experienced cooks too [1],
is that the foodstuffs listed as ingredients are sometimes
considerably different from what is currently available today. The
canonical example is pork - which is far leaner today than
historically. (I've had problems with recipies from the *19*70's
because of this.) Another example is bread - the crap that comes from
your mega mart (even from their 'bakery') is considerably different
from what was available then.

[1] Many very experienced cooks have no knowledge of reproduction
cookery, redaction, etc... etc... It's something that simply isn't
taught - and there are no good books on the topic.

D.
--
Touch-twice life. Eat. Drink. Laugh.

-Resolved: To be more temperate in my postings.
Oct 5th, 2004 JDL