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|Columns - Analaine's Home Cooking|
|Monday, 18 May 2009 03:48|
Over 50 years ago I was given a cookbook called The Encyclopedic Cookbook, put out by the Culinary Arts Institute. The copyright date is 1948.
It’s a big green book, nearly 4 inches thick with 966 pages, not counting the index. It has everything you can imagine in it. It includes all the cuts of beef, pork, lamb, poultry, fish and veal, and how to cook them.
Found within its pages are menus for everything from bridal luncheons to outdoor cookouts. There are instructions on how to make cottage cheese, cook a goose or bake over 150 different kinds of bread. Everything is made from scratch.
There are no short-cuts like those found in today’s cookbooks. It has been my standard guide over the years and is much used. Pages are turned down, paper-clipped, highlighted and comments are written in the margins. It’s a real treasure. My son, Roger, has claimed it upon my demise.
This recipe for Apple Dumplings is a hearty dessert. There are two variations given. One uses pastry dough to cover the apple. This is tasty, almost like an individual apple pie, but I found it a little difficult to work with. The other is made from regular biscuit dough (although I add 2 Tblsp. sugar). This seemed to be easier to handle.