THE AMERICAN COOKBOOK by Mrs. F. L. Gillette, was printed in 1887, it was once owned by my Great, Great Grandmother. I imagine it was a gift. Gr, gr Grandma was born in 1878, so the cookbook could have belonged to her mother, and was passed down to her when she married in 1893. All the recipes in this book were cooked over a wood or coal stove, some in a fireplace perhaps. I have several of these recipes posted in my recipe blog on blogspot called onemorerecipe.blogspot.com . Perhaps I should make a Recipe blog here also.
THE AMERICAN REGIONAL COOKBOOK: Recipes from Yesterday and Today for the Modern Cook by Nancy and Author Hawkins. I live in a very small town of not quite 1,000 people. Today the Food Pantry connected to the local Methodist Church arranged a “Food Lecture” and we were all given free used cookbooks. I was pleased with the one I chose. Imagine my surprise when I showed my mother who was sitting beside me a recipe for Rinktum Ditty. Turns out it’s a recipe my grandma- her mother used to make when mom was a child! It’s an Americanized version of Welsh Rabbit (Rarebit)
1 TB Butter
1 medium Onion chopped
2 Cups cooked tomatoes (Grandma used canned)
1 tsp Salt
1/4 tsp Pepper
2 tsp Sugar
1/2 LB American Cheese Grated (I’d use cheddar)
1 egg beaten
12 half slices buttered toast.
Cook onion in butter until soft but not browned. Add the tomatoes, seasonings and sugar.
Cook 2 minutes, then add the cheese and cook, stirring constantly, until thoroughly melted and blended.
Stir in the egg gradually, cook 1 minute longer and serve over buttered toast.
The recipe calls it an American version of Welsh Rabbit (Rarebit)