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(810) 544-7373
he guest Mystery Munch-
er writes ... There's some-
thing very warm and
creative about cooking and
cookbooks that can be more sat-
isfying than dining out ... Culi-
nary arts are very much a part of
all phases of a woman's life ...
She learns at an early age about
the way to a man's heart ... Even
before that, she realizes that
nothing says lovin' like something
from her mother's oven ... maybe
the fragrant aroma of cookies
baking.
There's that first meal a bride
cooks when she eagerly awaits
rave notices from her new hubby
... The ingredients contain equal
portions of love, understanding
and, hopefully, praise ... Then
there's preparing meals for a
growing family with special at
tention to holidays, birthdays and
other festive occasions.
Nothing is quite as grati-
fying to a woman as cooking
a showy dinner for company,
especially when her guests
wax enthusiastic and ask for
her recipes ... Cooking can be old-
fashioned and even poetic.
In her book Homespun Sam-
pler, the late Paula Burn wrote a
poem called "Please Give Me
Back My Kitchen" ... It says
there is nothing much
nowadays to whipping up a
batch of cookies ... The flour
is all sifted and purified and
the brown sugar is soft ... A
paper carton opens up and
there's your butter cut in
fours, no need for churning.
Ten minutes is all it takes
and everything's blended ...
The beater is electrified ... But-
tons get the oven good and hot ...
When she baked, Mrs. Burn re-
membered as just a little tot how
it used to be ... The kitchen
smelled fine and fresh-churned
butter had a different kind of odor
... Sifting was slow and flour was
a dusty mist ... Something tasty
stayed behind with those old
country ways and gone was the
satisfaction of doing it herself.
Mrs. Burn said scientists
mechanized and modernized the
laughter out of life and she want-
ed her kitchen back so she could
be master of her stove.
Carla Emery's An Encyclope-
dia of Country Living Old-Fash-
ioned Recipe Book, published by
Bantam Books, is another delight
... She wrote it thinking about
city people who wanted to move
to the country and all the things
they needed to know.
The book tells you how to, buy
farm land, grow vegetables, cook
in wood stoves, can and freeze,
bake bread, feed and breed live-
stock, dry and smoke meat, quilt,
make soap and candles and much
more.
Maide Heatter's Book of Great
Cookies, published by Alfred A.
Knopf Inc., has recipes which give
you no trouble filling your kitchen
with delicious smells and your
freezer with treats for a rainy day
Maide Heatter says all cook-
ing and baking can be a fun and
wonderful escape, but cookies are
in a class by themselves.
Step by Step Gourmet by Ire-
na Chalmers, published by Pot-
pourri Press, tells you how to cook
with techniques established gen-
erations ago ... They remain the
same whether the food is pre-
pared at home, in a
.
Cookbook by Gertrude Berg and
Myra Waldo, published in pa-
perback by Pyramid Books ...
"Come into my kitchen and I'll
make you up," Molly said when
Mrs. Herman asks her how she
makes this or that.
"If I'm going to show Mrs. Her-
man and all the neighbors how I
cook something," said Molly,
"who's going to make supper? My
Jake would complain.
"I'll stand on your shoulder
while you cook and I'll write you
down. For instance, when I make
my pudding, I let it cook for a jit-
ney. Rosie times me and a jitney
is never twice the same. And if I
say, 'Throw an eye every howev-
er,' my Rosie says that means 'stir
occasionally.' I didn't know that."
Molly Goldberg loved to cook
and delighted in having
(
restaurant, in America or in any
other country in the world ... The
principles of poaching, for exam-
ple, are unchanged whether
you're cooking an egg or a trout
and if you know how to make one
souffle, you can make them all,
the book says.
Pastry is made the same
whether it becomes part of a
quiche Lorraine or an apple pie
... The book even explains how
to chop an onion and peel a toma-
to.
Thoughts for Buffets, published
by Houghton Mifflin Co., is al-
ways popular ... Its aims are to
retain the gracious art offine din-
ing with a minimum of effort ...
Shortcuts are stressed while ob-
serving an epicurean approach
to the palate and the eye ...
Recipes come from many places
generous in parting with their
trade secrets. Another favorite
is The Molly Goldberg Jewish
her family and friends praise her
food ... To her, hospitality meant
smiling faces around the table
eating dumplings, stuffed cab-
bage, potato pancakes, gefilte
fish, borscht, blintzes, kasha and
poppy seed desserts.
I came across a summer, 1979,
edition of the magazine Jewish
Living, with amusing tidbits like
... "'Is laughter the best medicine
or is it chicken soup" ... It told
about Renta Yenta, an agency
started in California that issued
licenses to women who will do
everything from baking strudel
to delivering your breakfast in
bed to giving lessons in belly
dancing or the hustle.
The magazine told you, with
fiber fever raging, how to rough
up your diet and gave you recipes
for breakfast brancakes, meat
loaf with bran and wheat germ,
and fruity franks and bean bake.
This edition of Jewish Living