Clementine Paddleford’s classic cookbook, How America Eats (1960), begins with recipes from New England. Here, she introduces us to Mrs. Mildred M. Rutherford, “mistress” of Hyacinth House in South Woodstock, Vermont (pg. 13):

If thou of fortune be bereft
And in they store there be but left
Two loaves--sell one, and with the dole
Buy hyacinths to feed thy soul.

Much more about Mrs. Rutherford, Hyacinth House, and the recipes at The Old Books Blog–including a couple of photos of Hyacinth House.

Food bloggers! Mentions, links, and share to your social media would be greatly appreciated. Hoping to introduce The Old Books Blog to a wider audience of people interested in old books. Just getting started with the cookbooks–lots more to look at.

Companion recipe, HOME BAKED BEANS

“Serve plain or with a lemon or cocoa sauce.”

HOT-MILK SPONGECAKE WITH COCOA SAUCE

Yield: 8 portions

2 eggs
1 C sugar
1 C cake flour, sifted
1½ tsp baking powder
½ C hot milk
1 Tbsp vegetable shortening, melted, cooled slightly
¼ tsp salt
½ tsp vanilla extract
½ tsp lemon extract

Preheat oven to 350˚. Beat eggs, then add sugar, beating in thoroughly. Sift together flour and baking powder, and stir into egg mixture. Add milk, melted shortening, vanilla extract, and lemon extract, mix quickly, turn into a greased 8-inch square baking pan, and bake about 30 minutes. Remove from oven and invert pan for 1 hour or until cake is cold.

COCOA SAUCE

Yield: 1½ cups

1 C heavy cream
3 Tbsp sugar
3 Tbsp cocoa

Combine ingredients and refrigerate “for a full 3 hours.” Whip until stiff just before serving “to give the desired consistency.”

See more recipes from