Old Is New Again With Fannie May Cook Book Coconut Pie New Aritcle
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Hey all my foodie friends out there in web land come visit this article and give it a like. I have three recipes on here that you may like that are older recipes from my Vintage Fannie May Cookbook. Hope all is well and I've been out of town teaching some cooking with my friends in Canton, Ga, the Les Marmitons. Happy Trails to you until we meet again, MadJon
Please go to link and like it! Thank You!
Baked macaroni and cheese
Today I want to talk about a favorite cookbook of mine called the “New Fannie Farmer Boston Cooking-School Cook Book.”
This book happens to be from 1951, and it's in the Ninth Edition. The author, Fannie Farmer, was called a pioneering cookbook author who changed the way we Americans prepared our foods by setting up the use of standardized measurements in recipes.
In 1902, she set up the School of Cookery in Boston. She began the school to educate women in the art of cooking; however, she also educated medical professionals about the importance of proper nutrition for the sick. She also taught cooking and sanitation techniques, household management and nutrition though her cookbooks.
I'd call Fannie Farmer a Jack of all trades. She certainly did a lot to help women at that time in history.
Now let's give you a little history of the cookbook in America. Did you know that the first cookbooks weren't available until the 1400s and were used mainly by the wealthy to help train professional cooks in the art of cooking the finer foods and to help them learn to set up for banquets?
The first printed edition of a cookbook is dated 1483; before that date, they were a collection or list of the author's favorite dishes. The first American cookbook was called “American Cookery” by Amelia Simmons, and printed in 1796.
Cookbooks came to be, much like how we do it today, by passing one recipe to another from our mother, grandmothers, families and friends. They were written as something called a “receipt,” meaning “received rules of cookery.” I just love that, don't you?
I call it a formula because it is like an experiment in cooking. Today chefs are going out and seeking these wonderful old treasures called cookbooks and using the recipes. It's called cooking from scratch, like I was taught to do – not from a box or something frozen.
I know it takes more time to make a dish from scratch, but the rewards are so much better and healthier for you and your families to eat. Some cookbooks give you the techniques and recipes to turn anyone into a chef. I like how they use words like “cookery,” “cooky” and “sirups.”
I like my Fannie Farmer cookbook because it lists the commonly used herbs and spices. It explains how to use your herbs and spices, like the difference between using a fresh herb and a dried herb. When using a dried herb, you use less of it and rub it together, which helps release the oils in the herb while cooking. It explains how to dry your fresh herbs for storage.
It explains how and why to use wine in cookery. It states, “Wine in cookery adds an elusive flavor which makes many a dish memorable.”
It has more than 3,000 tested and retested recipes. It even has sections on canning, freezing, and jellies and jams.
Fannie Farmer has a five-star classic baked macaroni cheese recipe.
So “old” is new again and history does repeat itself. I agree with Charlotte Turgeon that “serving good food is a sacred obligation.”
I hope you try these recipes I am sharing with you and enjoy hunting for that favorite vintage American cookbook like the “New Fannie Farmer Cook Book,” which is still in print today.
MadJon, or Eileen Hutson, is a local professional cook. Visit her blog at cookingwithmadjon.blogspot.com, view episodes of her show “Cooking with MadJon and Friends” at aikenstandard.tv or like her “Cooking with MadJon & Friends” page on Facebook.
Coconut Cream Pie
Quick plain pastry for a 8-inch pie
7 tablespoons of shortening
¼ cup of cold water
1½ cups of pastry flour or all-purpose flour
¼ teaspoon of salt
Put shortening and water in bowl. Work with large spoon until creamy. Add flour and salt and stir with knife until well blended. Pat into a ball, wrap in wax paper and chill. Roll out and bake in a preheated oven until nice and brown. Press your dough with a fork on the bottom of the shell before baking. Oven should be around 425 degrees and should bake for 10 minutes.
Coconut Cream Filling
1 cup of sugar
½ cup of all-purpose flour
¼ teaspoon of salt
3 cups of scalded milk
3 egg yolks, slightly beaten
2 tablespoons of butter
1 teaspoon of vanilla
½ cup of coconut
Mix sugar, flour and salt. Add milk, stirring constantly. Cook 15 minutes in double boiler. Stir constantly until mixture thickens and afterward occasionally. Add egg yolks. Cook 3 minutes. Add butter. Cool and flavor with vanilla and add coconut.
Sprinkle top of finished pie with ½ cup of coconut, either plain or toasted.
This recipe is in the 1951 edition of the Fannie Farmer cookbook page 642.
Fannie Farmer's Classic Baked Macaroni & Cheese
1 (8 oz.) package of macaroni
4 tablespoon of butter
4 tablespoons of flour
1 cup of milk
1 cup of cream
½ teaspoon of salt
Fresh ground black pepper
2 cups of cheddar cheese, shredded good quality
Preheat oven to 400 degrees. Cook and drain the macaroni according to package directions. In a large saucepan melt butter. Add flour mixed with salt and pepper, whisk to blend. Pour milk and cream in gradually, stirring constantly for about 10 minutes. Bring to a boiling point and boil 2 minutes. Add shredded cheddar cheese little by little and simmer an additional 5 minutes or until cheese melts. Turn off flame. Add macaroni to the saucepan and toss to coat with the cheese sauce. Transfer macaroni to a buttered baking dish. Sprinkle with bread crumbs.
This recipe is from the 1946 edition of Fannie Farmer's Boston Cooking School Cookbook and received a five-star rating.
Baking Powder Biscuits with Peanut Butter
To serve piping hot, bake and serve in oven-glass pie plate. Split toast and butter leftover biscuits for breakfast or tea.
2 cups of all-purpose flour
1 teaspoon of salt
4 teaspoons of baking powder
2 tablespoons of shortening
2/3 cup of milk
Work in 2 tablespoons of peanut butter, leaving it in large enough bits so that it will show when baked.
For shortening, use all butter, all lard or other cooking fat, or use half of each. Lard makes very flaky biscuits. For richer biscuits, double the amount of shortening or use cream or top milk. Mix dry ingredients and sift into a mixing bowl. Work in shortening lightly with finger tips or pastry blender until it is evenly distributed. Quickly stir in milk with a fork. Add more milk, little by little. Until the dough is light and soft but not sticky. Work in peanut butter. Flour differs so much that it is impossible to tell the exact amount you will need. Turn the dough onto a lightly floured board. Pat down with floured hands or knead with a few strokes until smooth. Roll lightly ¾ inch thick. Shape with biscuit cutter or roll into oblong and cut in diamonds with a knife. Place on ungreased cookie sheet and prick with a fork. Bake 12 to 15 minutes at 450 degrees. Makes 12 to 15.
This recipe is in the 1951 edition of Fannie Farmer cookbook, page 91
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