Old enough, to be called vintage? I consider my collected books from the early 1900's to about 1940's to be vintage. But 1971 is old enough I suppose.
This one is called Americana Cookery; An illustrated cookbook of regional America's traditional recipes.
I'll grab a couple recipes at random to share while I sip my coffee and wait for a delivery this afternoon....
Custard Rhubarb Pie
4 c diced rhubarb
2 c sugar
1/3 c flour
3 eggs, separated
1 unbaked pie shell
1 T butter
1/4 t cream of tartar
6 T brown sugar
Combine rhubarb, sugar, flour and egg yolks in a bowl. Stir. Let stand for several minutes until the juice begins to form; pour mixture into pie shell. Dot top with butter. Bake at 450 degrees for 15 minutes. Reduce heat to 250 degrees; bake for 30 minutes longer. Place egg whites and cream of tartar in a bowl; beat until soft peaks form. Add brown sugar gradually; beat until stiff glossy peaks form. Add meringue to top of pie. Bake at 350 degrees for 10 to 15 minutes or until lightly browned.
Mrs. Doris Patterson, Shelbyville Jr. High, Shelbyville, IN
Notation: I did find a Doris Patterson who lived in Shelbyville and was a retired teacher. If this is her, she passed away in June of 2016.
Sunday Night Waffles
2 eggs, slightly beaten
3/4 c oil
2 1/2 c milk
2 1/2 c flour
1 1/2 T sugar
3/4 t salt
4 t baking powder
Combine eggs, oil and milk in mixer bowl. Blend flour, sugar, salt and baking powder together. Add to egg mixture, stirring to mix. Beat with electric mixer for about 2 minutes. Bake in hot waffle iron until golden brown and done.
Marthanne Limehouse, St. Paul's HS, Yonges Island, SC
Mexican Squash
1 1/2 lb. yellow squash
1 med onion, chopped
2 T fat
2 cloves garlic
1 1/2 c tomatoes
1 or 2 t cumin seed
salt to taste
2 or 3 hot peppers (optional)
Wash and remove seed from squash; do not peel. Cut into 1 inch cubes. Saute onion in fat until crystal clear; add squash, garlic, tomatoes and seasonings with 1 cup water. Simmer until done, adding water, if necessary. Add the hot peppers the last 15 minutes of cooking.
Mrs. Nan Dryer, Mission HS, Mission, TX
Roast Turkey in a Brown Paper Sack
1 16-20 lb. turkey
salt to taste
1 recipe poultry stuffing
fat or shortening
Rub inside of turkey with salt. Fill neck cavity with stuffing; fasten neck skin with skewer or pin. Fasten opening with skewers; lace shut. Tie leg ends to tail. Brush entire bird with fat. Place in brown paper sack; seal. Place in shallow baking pan. Bake at 325 degrees for 5 hours and 30 minutes. Remove paper sack.
Frances Schneider, Menomonie HS, Menomonie, WI
I found what is possibly a match for Ms. Frances, if it is her, she passed away in April of 2023.
