Cookbook Reviews...The Casserole Cook Book.

The Culinary Arts Institute of Chicago (CAI) published pamphlets on cooking in the 40’s and 50's.  There were twenty-four books in the 1950's series, released in two sets of twelve books, dating from 1954 to 1956. The first twelve were collected into a binder, and then all 24 were sold in a boxed set with two binders as "Cooking Magic."
Myrna and I have a number of these little pamphlets; they are easy to pick up at book sales.  I personally like them for the very cute illustrations, but also for the recipes that work.  These older pamphlets challenge you with cooking techniques you may have not been brave enough to try, and use older ingredients like lard.  These books were republished several times with different covers, and seemed to disappear after the 80’s.  They are still, however, easy to find at used book sales, yard sales, antique malls and flea markets.  I don't think either of us ever purchased one new. 

We are going to visit number 102 - The Casserole Cook Book.
In the introductory pages, they covered “Aides to Casserole Cooking” like making your own white sauce, biscuits, pastry toppings, and how to cook rice, noodles, and make mashed potatoes and buttered bread crumbs. 
They included main dish casseroles, vegetable side dish casseroles and dessert casseroles.  We didn’t have any trouble finding something “new to us” to try and share.

Tamale Perfection

Beef Roll-ups

Fresh Mushroom Soufflé

Baked Tapioca Pudding

Vegetables in Cheese Sauce

2 comments:

  1. another nice old cookbook.
    I remember my mom always used lard in making her pie crusts, etc. Cookies; not so great using lard.

    ReplyDelete
    Replies
    1. Most cookies benefit from butter or a combo of butter and shortening. I do have a very few recipes that call for lard in the cookies, mostly older recipes.

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