Cookbooks tell story of food fads
NEW YORK (UPI) — Cookbooks tell the story of America's favorite foods, fads and cooking habits, says collector A. H. Perrin.
That's why Perrin, a retired New York business executive who now lives in Berea, Ky., began collecting firsts among American cookbooks.
Some of the volumes he owns are curiosities, compiled by or for home cooks in unique situations.
"Operation Vittles" is one. It was published in 1949 by a group of American women in Berlin during the blockade. It's a mish-
mash of homey American dishes such as cornbread, spoonbread and brownies, some foreign recipes from military missions and governments and a few improvisations whose contents are most inventive. Heaven-Knows-What Chicken starts out sensibly enough with chicken and celery. Then you add—among other things — pork sausage, mushrooms, chili sauce, parsley, shrimp and oysters.
Perrin also has a copy of the first American temperance cookbook, published in 1900 by the Women's Christian Temperance Union (WCTU). Its drink chapter, two pages long, includes two recipes for "unfermented wine" a euphremism for fruit beverages.
But don't write the WCTU off as unimaginative. One sandwich recipe calls for a filling of butter, anchovy paste and a layer of nasturtium leaves.
Emergency agencies on verge of creation
NEW YORK (UPI) After nine months of study, President Nixon is about to create two emergency agencies as his first steps in a plan to protect the environment.
Theodore H. White, the writer of books on recent presidential campaigns, said one agency, to be called the Environment Protection Authority (EPA), would monitor and regulate the environment, while the second would study and make predictions about the environment and try to change climate and weather. It would be called the National Oceanic and Atmospheric Agency (NOAA).
The EPA would take control from other government agencies of water control, air control, solid wastes, pesticides and radiation hazards.
The agency would be a kind of "national environmental police force."
First graders receive taste of job training
BOWLING GREEN, Ohio (UPI)First graders in Ohio schools will get a taste of job training if a program that originated in Bowling Green catches on.
A few of the teachers already have put the course to work.
Thirteen teachers at the Elm Street Elementary School in nearby Perrysburg are enrolled in a course at Bowling Green State University to teach them how to teach the practical arts.
One first grade class established an assembly line to make pen holders for gifts. Another class made leather jewelry, using authentic Indian methods.
Other projects, using real tools, include the making of butter, knitting with student-made looms and producing paper.
"We have always taught about the world of work but we felt our curriculum didn't go deeply enough." said Mrs. Lawrence Jensen, of Perrysburg, one of the teachers in the course.
"The things we're learning in this course introduce our students into any number of occupational areas including construction and manufacturing jobs." The students use hand drills and jig saws among other real tools.
Dr. Richard A. Swanson, who teaches the course, said he hopes the teachers will be given the chance to use what they've learned in their classrooms.
"This is part of the growing interest in getting people ready for the world of work," he said.
The North Sea once was called the German Ocean.
Three years before the WCTU book was published, a vegetarian cookbook had suggested, among other things, a sandwich of buttered bread filled with two-thirds nasturtium blossoms, one-third nasturtium leaves.
June 23
1970 KANSAN 5
"The new chief of EPA, who will report to the President directly, would have almost dictatorial powers to set continental standards and regulations, vertically and horizontally, conduct common research, bring industries to trial."
The NOAA, which would be under the Department of Commerce, would make use of the best scientists to explore the entire atmosphere of the earth and its oceans.
The third body in the President's master plan is the six month old Council on Environment Quality which "would be the President's eyes and ears for his entire government" in that every governmental agency would have to send their plans to the council to be cleared for their impact on the environment.
White said the President is expected to announce his plans in a few weeks. He noted that the proposals will "enlarge the authority of the federal government even more than did Franklin D. Roosevelt's New Deal."
Famous carrier to be mothballed
BREMERTON, Wash. (UPI)—The USS Hornet, the aircraft carrier that recovered the Apollo 11 and 12 astronauts on their return from the moon, will be decommissioned Friday at the Puget Sound Naval Shipyard.
The Hornet will join the Mothball Fleet after her crew and shipyard workers coat her with a preservative and remove equipment that can be used on other ships.
The Hornet, 27 years old and the eighth U.S. naval vessel to bear that name, was commissioned at Newport News, Va., in 1943 and saw action in the Pacific in 1944.
In 1966 she began her missions in the space program with recoveries of unmanned Apollo spacecraft.
She was decommissioned after World War II but was put back into service for the Korean War.
In 1956 she was reconverted for anti-submarine duty.
The same year, Anna K. Eccles wrote what really was the first American hamburger cookbook, although the ground meat patties she gave directions for were called salisbury steak. Her book was based on a health diet advocated by a Dr. Salisbury. It was built around simple fare, including a finely ground lean meat, cooked in 1-inch thick patties.
The first American military cookbook, also in the Perrin collection, was "The Soldier's Health Companion," by Dr. J. Walter Scott, who interspersed medical advice with recipes and menus in his Civil War publication.
TEXAS PINE
Cookbooks often were compiled or translated by doctors, as early as the 17th century, reports
COLLEGE STATION, Tex. (UPI)—Demand for pine timber from East Texas has increased sharply in the last year, according to Texas A & M forester Bill Smith. He said operation of new pulp and paper mills and expansion of existing facilities has tripled pulping capacity in Texas in the last 10 years.
HIGH COST OF ACCIDENTS
NEW YORK—Economic loss from auto accidents in 1968 hit a record $14.25 billion, reports the Insurance Information Institute. This figure, which takes into account such factors as property damage, legal and medical bills, and lost income, is equivalent to a bill of approximately $71 for every man, woman, and child in the country.
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Eleanor Lowenstein, a New York book dealer who specializes in out-of-print and rare books. It was through Miss Lowenstein that I learned of the Perrin collection.
The Pertin collection also contains a copy of the first American cooking school textbook, called "Cooking School Text Book and Housekeepers' Guide." Its author was Juliet Corson, who in the late 1800s taught in a New York training institution for women, then opened her own cooking school with classes for well-to-do women, domestic servants and the wives and daughters of working children and men and women "interested in high class cookery possibly for professional reasons."
Eggs were selling then for a penny each, milk was four cents a pint and ribs of beef, 16 cents a pound. Miss Corson's book, like her classes, provided shopping information as well as mealplanning and cooking guidance.
Perhaps the most poignant
book in the Perrin collection is a post-World War II volume, "Recipes Out of Bilbidi," collected by an American army officer who had been a prisoner of the war in a Japanese camp in the Philippines. Col. Halstead C. Fowler wrote the recipes inside split envelopes from the few letters the POWs were allowed.
The prisoners, an international group from America, Europe, Southeast Asia and the Philippines, fed themselves on boyhood recollections.
Among the dishes they longed for, and recorded for later publication, was a Virginia version of brunswick stew, a Swiss fondue and a Javanese rijstaffel. Recipes for this multi-dish meal were contributed by two Dutch seamen who had been prewar chefs in the homes of Dutch oil "kings" in Java, then a part of Holland's overseas empire.
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