This week I’ll be cleaning out the Drafts Folder. From back in November when we were going through Clementine’s classic, How America Eats. Link goes to a list of the 13 recipes published so far. More to come. It was the great Oscar Tschinsky who created the Waldorf Salad to take its social bow at
As soon as I get it together we’re going to travel with Clementine Paddleford around These United States of America collecting the stories and recipes that she’ll publish in her famous cookbook, How America Eats (1960). For now, as it’s the start of candy-making season, we’ll stop in at Mrs. Baker’s farm in Freeville, New
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
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
“This book has been twelve years in the making. It was in January 1948 I started criss-crossing the United States as roving Food Editor for This Week Magazine–my assignment, tell “How America Eats.” I have traveled by train, plane, automobile, by mule back, on foot–in all over 800,000 miles.” –Clementine Paddleford, How America Eats
We’re traveling around New England with Clementine Paddleford as she collects recipes and their stories for her cookbook, How America Eats (1960). She’s in Massachusetts now, telling us about the one-plate meal (pg. 24). The one-plate meal of early New England was the boiled dinner, a twice-a-week joy from the early autumn until the sap
We’re traveling around New England with Clementine Paddleford as she collects recipes and their stories for her cookbook, How America Eats (1960). She’s in Massachusetts now, telling us about the one-plate meal and what to do with the leftovers (pg. 24). The one-plate meal of early New England was the boiled dinner, a twice-a-week joy
“It was in Marblehead [Massachusetts] that I went calling on the Samuel Chamberlains, yes, that Samuel who is the famous photographer and writer, his wife Narcissa, co-author, collector of recipes. It was the Chamberlains who gave me this Spite House Fish Chowder, a dish of high standing in Marblehead.”—Clementine Paddleford, How America Eats (1960) “Serve
Clementine Paddleford travels now to Connecticut collecting recipes and stories for her cookbook, How America Eats (1960). It was my good fortune to spend a day in Medford at “Saltacres,” the home of the late Rosetta Clarkson, known then as the state’s outstanding herbalist. How America Eats, p. 45 Read the little story about the
Ty’s birthday dinner was menued in seven languages, not counting English. Six dishes for prelude, appetizers all, to go with the strawberry wine bowl. Polish Borscht for the soup course. Five entrées followed with a great green salad. Last, this flaming dessert named in honor of Alexander Kipnis (Sasha). It’s a party recipe planned to
This is the last of the Clementine Paddleford recipes drafts. Looks like I’ve posted about 20 recipes from How America Eats. You can find them all here. Pittsburgh once was a steamboat town, and at least part of its fame rests upon Steamboat Pudding. Helen Ruch, a Pittsburgh advertising writer, likes to recall vacation trips
Finishing up Clementine Paddleford’s meanderings through New England where she collected recipes and stories for her classic cookbook, How America Eats (1960). More recipes in the series here. For 12 years Clementine roamed the country collecting. The vast majority of the recipes are not from famous restaurants or chefs but from farmers’ wives, the town
Taking a bit of a pause from Clementine Paddleford’s classic America cookbook, How America Eats (1960). But we’ll join her today in Wisconsin where she’s at the home of F.W. Glantz in Fox Point. Mrs. Glantz gives Clementine three recipes: Note: The stollen recipe makes five loaves. It calls for 10 cups of flour, 5
We’re in Kansas where Clementine Paddleford is gathering stories and recipes for her classic America cookbook, How America Eats (1960). Here’s how the story begins: Anyone growing up in Abilene, Kansas, has what the Midwest calls a “goodly heritage.” There the prairie is always within sight and sound, a landscape lovely in its wide monotony.
East Hampton’s chowders are all made from heirloom recipes that go back for centuries. Jeanette says that soup, as it is served there today (she doesn’t mean chowder), also the salads, are imported frills brought in by the summer people, the New York City folks who first invaded the village as a vacation spot back
Not too many years ago the H.J. Heinz Company, famous Pennsylvania food processors, entertained 140 newspaper food editors who were holding their annual conference at the Waldorf-Astoria in New York City. The dinner given was Pennsylvania-Dutch, a sampling of what a housewife of the old school might do when company came. Here’s the menu for
*Note. There are several other recipes mentioned in Clementine’s narrative. If any sound appealing let me know and I’ll post them. They already exist as individual Word Docs so it’s no trouble just copy/pasting. “See Edna Eby Heller,” that’s what they told me at The Pennsylvania Dutch Folklore Center in Bethel where I went asking
“Pepperpot is a patriotic dish originating in Pennsylvania and still much served in Philadelphia. It has a romantic history to tell. It was that bitter winter at Valley Forge; George Washington’s soldiers were in rags, food was ever lacking. Cooks made ends meet where there was nothing but ends and they met just over the
“Sticky cinnamon buns belong to Philadelphia as much as Independence Hall and the Twelfth Street Market. Not just any cinnamon bun, this bun of Quaker City, but a bun unique, of true cinnamon flavor, of a stickiness incarnate. “Time was when every bake shop in the city made the buns daily, the very rich ones
Outside a little wind rustled the new leaves along DeForest Avenue, Summit, New Jersey. Inside, the piano made music like laughing. In closing, Ann Bartleson will play a duet with her sister Susan,” and Mrs. Helen Chrystal Bender, standing tall with a gentle Quaker dignity, smiled her teacher’s smile at the two young girls. Music
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