When the wife was recently in New York City, she bought me the Presidential Cookbook at Bonnie Slotnick’s. It’s a collection of recipes enjoyed by the first families up until publication in 1895. That’s the era of Grover Cleveland’s second adminstration, the only time a President served a second nonconsecutive term.
The wife bought my mother a similar cookbook. Both of them are laden with recipe instructions, some of them quite odd in this day and age (mutton pudding, oyster catsup, squirrels’ tails), but mostly it’s an explanation of how to keep using meats and vegetables as they age and begin to spoil. A cut of meat will go from roasted pork to ham steak to potted ham to ham pie to ham hash in the span of a few pages. There are even sections about how to “Keep Meat From Flies,” and recipe suggestions “For The Sick.” It’s an interesting read, but I was impressed with how useful I’ve found the meat charts. I might have a couple of these scanned, blown up and printed to hang on my kitchen walls.
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