Review: Oh My Gosh... So Much Fun!
Rating: 5 out of 5
Date: 05 26, 2013
Being historian-trained and someone who likes to bake, I have to say that I REALLY enjoyed this little piece that combines cooking and an unedited glimpse of the past."ARMOUR'S MONTHLY COOKBOOK, A Monthly Magazine Of Household Interest" was published in October of 1913 and was probably something handed out at grocery stores.  [At least I found no price for it or on it.  Nor much in the way of history for this series.  (On a cursory look I could find none of Volume I, except as an original 'for-sale' book at Abe's.)]I wasn't at all sure what this book was until I started reading.  Basically it's a fun periodical that was put out by the Armour --as in Armour Spam-- to engage housewives and promote Armour products.  Besides canned meats --ham, tongue, bacon, and more -- Armour used to produce Grape Juice, Eggs, Beans, 'Butterine' (oleomargarine), Lard, and more.  Personally, I had no idea that they made many of these products, nor did I know that margarine was such an old product.  (It's something I associated with the Depression.)Here's the Table Of Contents.I've added some notes in parenthesis for a few of the headings so you can tell what lies within!:=============================A Necessity in the Pantry (the wonders of ham!)Answers to Correspondents (wonderful questions and answers aka Dear Abby.  Example: "What is the seventh anniversary of a wedding called? and is the celebration of these anniversaries out of style?--E. G. T., Boise City."Baked Beans--A National Dish (How to server Armour Veribest brand beans, 7 days a week!)Baking DayEveryday Uses of Armour's Grape JuiceFrom the Pantry Shelf (collection of recipes)Halloween (decorations to make)Halloween HintsHints for OctoberHome DressmakingInformal Porch SuppersLittle Stories by Our Readers (How to use Armour products to best advantage, possibly by real readers)Making Money for the ChurchPrize Contest StorySautéing and Frying  (the difference between these two plus how to make French Fried Potatoes and German Fried Potatoes.)Small Pieces from the Whole HamSupplying the Meat FlavorThe Daily Menu -- (Menu plans, one from every state!)The Subject of Desserts -- (custards!)Where Does Your Housekeeping Money Go? (They nailed some truths there)=============================There are also poems and advice about planting and other household activities, as well as some homilies.  Here's how one scenario begins:"It is the frequent experience of the housewife living in the country or suburbs these days to receive unexpected visits from friends who are touring in automobiles, and she finds she must have something attractive, dainty and nourishing ready at a moment's notice to supplement the cup of tea or coffee so welcome after a hot, dusty trip.".I SHOULD NOTE that this book is going to be for the more accomplished cook.  The recipes are old-timey in that they do not include cooking times or exact measurements.  Here's an example for a custard to give you an idea.Custard PuddingsThese being the more easily made may be considered first. They may either be steamed or baked but the mixture is the same in either case. Allow two eggs and a teaspoonful of sugar to each half pint of milk. Beat the eggs with sugar thoroughly, but do not froth them, as the custard must be as smooth and free from holes as possible. Add the milk slowly, also a few drops of flavoring essence--vanilla, almonds or lemon. Pour into a buttered mould (or into individual moulds), set in a pan of hot water and bake until firm. Chill thoroughly and turn out on serving dish. Serve with sugar and cream. A pleasing addition to the above is made by garnishing the sides of the mould with strips of Canton ginger before pouring in the custard.BUT HIGHLY RECOMMEND.  This is just an absolute pleasure to read.  I would suggest however that you don't download this version but go to Archive dot-org or Project Gutenberg, because this Kindle version does not include any photographs or drawings.  And thus it's missing some of the charm.Enjoy!Pam T~formerly of PageInHistory