wfmw-old recipe books

I love old recipe books (pre 1950). They offer great recipes that are simply made and use few prepackaged or expensive products, combinations that are unusual today, and often include hints for cooking and keeping home not readily found in modern books of any kind.

One of my favorites is New Presentation of Cooking With Timed Recipes by Auguste Gay. The following passage (pg. 4) is one I'm trying to incorporate into my everyday cooking, eating, and shopping habits:

"Be proud to be known as a thrifty cook.
"Make saving, rather than spending, your social standard.
"In your own mind try to answer these questions--they will help you to save money and food:

• Do you store food in such a way that it never spoils?
• Are you using more foodstuffs than you need?
• Are you wasting any food?
• Are you using some cheap substitute for expensive foods?
• Do you let cooked leftovers spoil?
• Do you save and use all meat trimmings, bones, and fat?
• Do you pare vegetables or fruits carefully so as not to waste?
• Do you scrape out mixing bowls, stew pans and sauce pans thoroughly?
• Do you try to use even the last quarter cup of your milk?

"Free your self from food prejudice. Cease to say "don't like" or "can't eat." Try to eat it and get used to it.

"Train yourself to thrift in cooking and tell others of your successes in doing so." [emphasis mine]

Freeing myself from "food prejudice" is the hardest for me, although I have largely inexpensive tastes. I'm working on finding new recipes that will make foods I normally avoid more palatable.

I want to master this way of thinking about food before my son starts eating at the table. It's important that I set a good example for him so that he doesn't turn into picky eater if he can possibly help it.

I'll describe how I use these tips and cut grocery expenses in next week's Works for Me Wednesday. In the mean time, check out more great tips at We Are THAT Family.