My Mum's Old Cookbook, Farmhouse Fare, 1963 Edition.

Hi Dear Folk,

Another wet and windy day, although yesterday was sunny but chilly.  Mr. B. did get out to do some more painting.  It was in the fifties and you can still outdoor paint at that temperature, so we're pushing on.  It seems we're going to have a hard job matching the colour.  As I bought the paint a year ago from Sears when they were closing up their hardware store, and although it's a good outdoor paint the color is much more of a yellow cream than I wanted, but I'm not going to waste it.  I honestly think it has yellowed over time, the colour of my shed which I painted last year with this paint looks just the right colour cream.  Of course he may not have mixed the second two cans the same as the first, as he did have to play around with them a bit.  I just think all the upper floor will be a slightly different colour, but you know I'm not going to worry.  

I wanted to share with you my mum's old Farmhouse Fare Cookbook.  You can still buy an updated version of this on Ebay or other platforms.  Of course it has a different cover.  My mum basically had two go to cookbooks.  One was a cookbook that I think came with an old gas stove and this one from 1963.  My sister BB gave it to me when I was there two years ago.  So I got this book and BB kept the other one.

This book was first published before Christmas in 1935, they are a collection of recipes collected by the Farmer's Weekly and these must have been gathered all throughout the Commonwealth.  It was very popular and grew in size as later editions were published.

I've been looking through at her marked recipes and thought I'd share her tried and true recipes with you.  Starting at her first ticked recipe.
 

 Which is:-

Onion Quiche

Line a sandwich tin with short-crust pastry.  Make a filling as follows:-

Make 3/4 pint thick white sauce, add a cupful of chopped boiled onions, 2 tablespoons of grated cheese, 1 tablespoon of chopped parsley.  Season well.

Garnish with slices of tomato and a little grated cheese.

Bake 1/2 hour in a moderate oven.  It can be made beforehand and warmed up when required.

From Mrs. Willis, Salop

I make a quiche with milk and eggs, so it's interesting that the base of this is a white sauce.

Old recipes assume that you have a certain amount of cooking knowledge, such as how to make a white sauce.  I just was reading a blogger from France who is American and he said French recipes are not set out like American recipes, many can be just one long continuous paragraph.  As many of these are.

I love it that it tells you the name of the person who contributed and where they lived.  I didn't recognize Salop but it seems that Salop is an old name for Shropshire.

Salop is an old name for Shropshire, historically used as an abbreviated form for post or telegrams, it is thought to derive from the Anglo-French "Salopesberia". It is normally replaced by the more contemporary "Shrops" although Shropshire residents are still referred to as "Salopians".

I think I'll have fun in visiting all the recipes mum made and many of which I remember eating.  I'll have to have a go at some of them and try some new ones in the book.

I hope you enjoy them too, and travel on this little journey with me.  A journey though Mum's Cookbook.  We can't do much else travel wise.

Keep safe,

Christine