Lately I’ve been picking up old cookbooks from the 30s – 70s. They keep presenting themselves to me for a quarter here or there.
I love the illustrations in some of them. I haven’t cooked a lot of things out of them yet, but I love looking at them. Don’t you love how the edge of this page is made to look like a piece of bread?
They’re really little time capsules. And who knows what might come out of the kitchen from one of these in the near future?
I’m pretty sure there won’t be much “jellied consomme” coming out of my kitchen, however. “Jellied” is not something I’m too interested in unless it involves fruit and large quantities of sugar.
I saw a reference to aspic as “edible Saran-wrap” once, and that seems an apt description of this general class of food. Truthfully, I’ve never eaten aspic, but I’m sure I don’t want to. I know – that whole idea of trying things – but there are some things I just know I don’t like.