Anyone who knows my mom will not be surprised that nearly 60 years later, the book is still in fantastic condition! My grandmother was a cook; but cooking was not among my mom's interests. As a matter of fact, I remember coming home from junior high one day, and meeting my brother as he arrived home from grade school. A strange smell greeted us as we walked in the door - it almost smelled like... brownies! And it was. They were awesome - and it's a good thing that we enjoyed it, because that was the only time it happened!
While not a natural-born cook, Mom did crank out a few things from her kitchen that were especially good. She made a casserole with mixed vegetables, meatballs, onions, cubed potatoes, and cream of celery soup sauce that was fantastic. I always loved that aroma coming from the kitchen. And once in awhile she'd make a black cherry jello salad with raw apples and walnuts in it, which was also a welcome sight at the dinner table.
One of the things I noticed in these old recipes was "table fat" as an ingredient. I was not able to figure out exactly what this refers to. Some suggestions were fat trimmed from meat, or lard. As I transcribed, I noticed that "table fat" was an ingredient in some of the cookies and cakes, so I doubt it was meat fat. I also noticed that butter was conspicuously absent. Perhaps "table fat" refers to butter, lard or margarine.
I hope you enjoy perusing the recipes from this old book - you can find them here. There are some old stand-bys, as well as recipes I'd probably never cook (tongue, for instance), but it was fun to see what was served up on the dinner tables of the 1950s.