1930 New Delineator Recipes Cookbook

 cookbook-two

Last week, I wrote about the Delineator women’s magazine, published by the Butterick Company beginning in 1873. To read the post, please see… https://kindergartenknowledge.com/2017/02/19/the-delineator-one-fine-magazine/

The New Delineator Recipes Cookbook came about as a result of the magazine’s popular recipe section. As promised, I have included two recipes in this post. I apologize (sort of) profusely for the first recipe…honestly, I just could not help myself! I just felt compelled to include it!

rock_pigeon_columba_livia

 Pigeons in the park.

A cookbook that has a recipe for “Pigeons En Casserole” might not be the cookbook for me. Where am I going to find a pigeon? Really…pigeons can live in almost any part of the world…arid deserts to cool mountain air. Maybe I might see a pigeon sitting on the ground outside my house or happily playing in the park. I like to see pigeons flying from place to place…although they are certainly messy creatures. I do not need to see a pigeon at dinnertime on my plate!

My newly found copy of the 1930 New Delineator Recipes Cookbook includes “Pigeons En Casserole” as a dinner suggestion. PLEASE! I just cannot handle the thought! I certainly want you to have the recipe…just in case!

Pigeons En Casserole (remember…1930!)

Ingredients:

*  Pigeons or Squabs (another name for a young pigeon). The number of pigeons needed is not included. Just put in as few or as many as you can easily find…I guess!

*  Bacon (One strip of bacon for each pigeon)

*  3 tablespoons butter or other fat

*  1 Spanish onion

*  Veal broth or white stock (no amount listed)

*  Vegetables, as desired

*  Flour (1 tablespoon of flour for each cup of liquid)

Directions:

Clean and wash young pigeons and tie a strip of bacon around each one, or lard the breasts if preferred. Place the butter or other fat in a casserole. Slice a mild, Spanish onion over the butter or other fat. Set the pigeons on the onion in the casserole. Cover the casserole and set on the stove over a low heat. Cook on top of the stove for 15 minutes. Add enough veal broth or white stock to half cover the pigeons and set in the oven (35o degrees) to cook until tender (2-2 1/2 hours). When nearly done, vegetables may be added. At serving time, thicken the liquid in the casserole by stirring in flour mixed smooth in a little water, allowing one tablespoon of flour for each cup of liquid.

Try to enjoy the pigeons!

The next recipe possibly may be a little better!

sweet-potatoes

Mashed Sweet Potato Caramel

Ingredients:

*  2 cups mashed sweet potato

*  Milk (no amount given…just sufficient to make a smooth paste!)

*  Pepper and Salt

*  1/2 cup maple syrup (spelled sirup in cookbook!)

* 1/4 cup butter

Directions:

Left-over sweet potatoes, either baked or boiled, may be used for this dish. Mash potatoes and add sufficient milk or cream to make a smooth, soft paste. Season with pepper and salt. Put in well-greased casserole or baking dish, suitable for serving at table. Pour in thick maple syrup which has been boiled with butter. Bake until the top begins to caramelize.

Really…this one might be good!!!

Enjoy!!!

https://dailypost.wordpress.com/prompts/arid/

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11 thoughts on “1930 New Delineator Recipes Cookbook

  1. The pigeon recipe made me grin. Years ago we used to work for a lady that we called the Goose Lady….because she had geese. Her real name was Julia. She also kept pigeons for the express purpose of have a “little pigeon pie for supper.” We never asked to stay for a meal.

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    • Ha! Ha! You better have all of the ingredients ready…just in case! There are probably a bunch of pigeons flying around right now! I have been to several antique malls this week looking for the Delineator Magazine! Have not found any yet, but still working on it! I am on a search and rescue mission for that magazine. Kind of obsessed! There are some on Ebay, but I like the hunt!!

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  2. Lol. Pigeon (squab) is a common – and delectable dish in many parts of the world, particularly certain countries in Europe. I do understand the American squeamishness though, since I’m American. But really, if you should ever see it on the menu in a nice French restaurant, give it a try. You might never look at those birds in the park the same way again 🙂

    Thanks for posting these, they were great to see!

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    • I will NEVER try pigeon. I have been in French restaurants and I have not seen pigeon. Of course, I do not remember the word for pigeon in French. I took French for one year in college. Evidently, I did not absorb any. I had a problem with not wanting to go to the lab. The large headphones messed up my hair. I am NOT vain. Not really. And pigeons could not be delectable. Probably tastes like shrimp.

      Liked by 1 person

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