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Cookbooks
Cookbooks
Dr. Garbee’s Wild Game Dinners
When Dr. Eugene Garbee became president of Upper Iowa College in 1952, he started a tradition of hosting an annual Wild Game Dinner. He had acquired a taste for wild game, and knowledge of how to cook it, growing up in the Missouri Ozarks. Some of the dishes that were served at his dinner:- Rattlesnake Paste on crackers
- Moose Nose Hash
- Roast Elephant Trunk
- Raccoon Sausage
- Fayette Sparrow Birds in Nest
- Rotisseried Volga River Beaver
- Minnesota Black Bear Roast
- Hasenpfeffer of Fayette Rabbit
- Walker's Ridge Squirrel Stewed in Onions
- Charbroiled Muskrat Saddles
- Roast Growler's Gulch Possum
Davenport Quad-City Times - Apr 16, 1967
He collected together his favorite recipes into a cookbook: For the Chow Hound With a Taste for Something Different... Dr. Garbee's Wild Game Dinners. You can probably find a used copy somewhere.
Some of his recipes:
Fayette Sparrow Birds in Nest
Take a raw potato, cut it in half, hollow out enough room for a cleaned sparrow, insert the bird, put the two halves back together again, tie the potato with string and wrap with foil and bake.
Take a raw potato, cut it in half, hollow out enough room for a cleaned sparrow, insert the bird, put the two halves back together again, tie the potato with string and wrap with foil and bake.
Mother's Squirrel and Dumplings
Mother's favorite recipe. She wanted the head left on. Mother always claimed the head — picking off the tender juicy muscles and finally breaking open the thin skull bones for the brains — was the most tasty bite of all, for her.
2 squirrels, with heads on.
¼-pound fatback (salt pork).
1½ cups of seasoned flour, half teaspoon of salt, half teaspoon of pepper.
½ cup of diced onions, or large onion slices.
1 large turnip or 1 or 2 large carrots, chopped.
Bouillon.
Dumplings.
Cut the squirrels into pieces, including the heads. Dredge in the seasoned flour in a paper bag. Fry out the fatback in an iron skillet or dutch oven. Brown the squirrel, add two cups of bouillon and cook for an hour or until tender. Then add vegetables and cook for 15 to 20 minutes. Add more bouillon if needed. Use your own favorite dumpling recipe.
Mother's favorite recipe. She wanted the head left on. Mother always claimed the head — picking off the tender juicy muscles and finally breaking open the thin skull bones for the brains — was the most tasty bite of all, for her.
2 squirrels, with heads on.
¼-pound fatback (salt pork).
1½ cups of seasoned flour, half teaspoon of salt, half teaspoon of pepper.
½ cup of diced onions, or large onion slices.
1 large turnip or 1 or 2 large carrots, chopped.
Bouillon.
Dumplings.
Cut the squirrels into pieces, including the heads. Dredge in the seasoned flour in a paper bag. Fry out the fatback in an iron skillet or dutch oven. Brown the squirrel, add two cups of bouillon and cook for an hour or until tender. Then add vegetables and cook for 15 to 20 minutes. Add more bouillon if needed. Use your own favorite dumpling recipe.
Rattlesnake Paste
Cut rattlesnake in chunks two or three inches long. Cook in a small pressure cooker until tender. Add a bay leaf. Cook 10 to 12 minutes. Grind two or three times.
To one cup of ground meat mix in the following: three tablespoons bacon grease, melted butter or oil to which has been added a pinch of marjoram, rosemary and savory, salt and pepper.
Heat for a minute or two before stirring in the meat to make a rather thick paste. More fat may be added if desired. Cook in a double boiler for 20 to 30 minutes. Serve on crackers or thin sliced rye bread.
Cut rattlesnake in chunks two or three inches long. Cook in a small pressure cooker until tender. Add a bay leaf. Cook 10 to 12 minutes. Grind two or three times.
To one cup of ground meat mix in the following: three tablespoons bacon grease, melted butter or oil to which has been added a pinch of marjoram, rosemary and savory, salt and pepper.
Heat for a minute or two before stirring in the meat to make a rather thick paste. More fat may be added if desired. Cook in a double boiler for 20 to 30 minutes. Serve on crackers or thin sliced rye bread.
More info: wikipedia, iagenweb.org
Posted By: Alex - Fri Jan 10, 2025 -
Comments (4)
Category: Food, Cookbooks
Singers & Swingers in the Kitchen
For a sampling of the recipes and pix, visit here.
Posted By: Paul - Sun Nov 24, 2024 -
Comments (2)
Category: Celebrities, Food, Cookbooks, Music, 1960s
Crisco Sandwich
Domestic science consultant Sarah Field Splint introduced the world to the Crisco sandwich in her 1926 book The Art of Cooking and Serving. As the name implies, a Crisco sandwich is a sandwich made primarily from Crisco vegetable shortening (mixed with some salt, mustard, and other seasonings).More recently, the world was reintroduced to the sandwich by Instagram celebrity Barry Enderwick (aka the "sandwiches of history" guy). He includes it in his new book, Sandwiches of History: The Cookbook.
Posted By: Alex - Wed Nov 20, 2024 -
Comments (3)
Category: Food, Cookbooks
Mock Recipes of New England
Penny-pinching New Englanders have a long tradition of creating 'mock' recipes. These are recipes in which a cheap (or easier to find) ingredient is substituted for a more expensive (or harder to find) one. So instead of making crabmeat salad with crabmeat, the mock version substitutes shredded parsnips for crab.The recipes below are from the Sep 1989 issue of Yankee magazine. They reach a meta quality with "Mock Mock Apple Pie."
Posted By: Alex - Fri Nov 01, 2024 -
Comments (3)
Category: Food, Cookbooks
Cookin’ With Dr. Pepper
Take pretty much any recipe. Add Dr. Pepper to it. And then you're "Cookin' With Dr. Pepper".Full text available at the Internet Archive.
Posted By: Alex - Tue May 07, 2024 -
Comments (2)
Category: Cookbooks
Futurist Cuisine
The Italian Futurist movement, like the Surrealists, was fond of taking the piss out of traditional things. In 1930, they decided to overturn normal cooking and eating, publishing a MANIFESTO OF FUTURIST COOKING.Read about it at THE NEW YORKER.
And here.
And here.
Posted By: Paul - Fri Jul 07, 2023 -
Comments (1)
Category: Food, Cookbooks, Surrealism, 1930s, Europe
Ann Wigmore’s Recipes for Longer Life
Ann Wigmore believed that the secret to good health and a long life was eating 1) a lot of wheatgrass and 2) only raw food. If those appeal to you, you'll find lots of recipes in her cookbook below, Recipes for Longer Life (published in 1978, available at archive.org).Wikipedia says that she lived to be 84, which is a relatively long life, but not remarkable. She died of smoke inhalation from a fire. So maybe she would have lived much longer if not for that bad luck?
Wikipedia also says, "many of her claims were denounced as quackery, and her qualifications were never confirmed to be genuine."
I guess she wasn't keen on melons: "eat them alone or leave them alone".
Posted By: Alex - Fri Jun 16, 2023 -
Comments (3)
Category: Food, Cookbooks, Patent Medicines, Nostrums and Snake Oil, Dieting and Weight Loss
Viva Les Crepes
Released in 1971, this album taught you how to cook crepes. Unfortunately I can't find any audio clips of it online. From the album cover:You'll be amazed at how easy it is. In this very authoritative, informative and thoroughly entertaining album, Chef Claude takes you on a most delightful musical, educational and palate-pleasing tour of the world of crêpes. He teaches you — in record time — a simple, fool-proof technique for making these delicate, paper-thin pancakes.
Some more info from the Louisville Courier-Journal (Dec 27, 1978):
Posted By: Alex - Wed Mar 22, 2023 -
Comments (0)
Category: Food, Cookbooks, 1970s
48 Famous Sardine Meals
I accept that there are famous chicken, beef, and pork meals. There are famous fish meals as well (such as fish and chips). But famous sardine meals? Even after looking through the recipe book below (available via archive.org), I'm not convinced there are any.
Also, the book only lists 38 recipes. Either the authors didn't think anyone would actually count, or the archived copy has pages missing. The pages aren't numbered, so hard to know which is the case.
- Sardines in the blazer
- Sardines on brown bread toast
- Sardines with anchovy sauce
- Sardine canape
- Sardines a la steensan
- Creamed sardines
- Sardines fried in batter
- Grilled sardines
- Sardine snacks
- Sardine and asparagus timbales
- Hot sardine rolls
- Mystery sandwiches
- Sartuna sandwich
- Sardine kedgerel
- Sardines "my own"
- Fried sardines
- Stuffed tomatoes
- Pilchered eggs
- Sardines lyonnaise
- Virginian sardine sandwiches
- Sardine salad en mayonnaise
- Hot sardine sandwich
- Broiled sardines
- Sardine relish
- Curried sardines
- Sardine croquettes
- Baked sardines
- Broiled sardines
- Sardine salad
- Sardine and olive sandwiches
- Sardine cocktail
- French toasted sardines
- Devilled sardines
- Japanese salad
- Pickled sardines
- Mayonnaise dressing
- Thousand island dressing
- Sour cream dressing
Note: my wife says that 'sardines on toast' is quite famous in Britain. So my lack of sardine awareness probably represents an American bias.
Posted By: Alex - Fri Mar 10, 2023 -
Comments (3)
Category: Food, Cookbooks
Casseroles I Have Known
For some reason, this 1973 cookbook sounds rather melancholy.
Posted By: Alex - Thu Jan 19, 2023 -
Comments (3)
Category: Cookbooks, 1970s
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