Diverse recipe collection published in 1959

In 1959 a bookbook was produced that was considered the most diverse collection of recipes to be found in North America. American Cookery was made up of a series of recipes that authors felt showcased the meeting place and melting pot created by people of many lands coming together to share their cuisine.

This week’s recipes come from one section of American Cookery, Recipes for Parties and Meals.

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Boston Baked Beans

2 cups navy beans

1 1/2 quarts cold water 1/2 lb. salt pork

4 tbsps. light molasses 1-2 tsps. salt

1/2 tsp. mustard hot water Wash beans and drain. Place in a large pot and add cold water. Boil for two minutes then remove from heat. Let soak one hour. May also be soaked overnight in a cool place.

Boil soaked beans gently in the same water for 45 minutes or until they begin to soften. Cut salt pork into small pieces and place half in a bean pot or deep baking dish. Add beans and bury rest of the pork in the beans. Mix molasses, salt and mustard with a little hot water. Pour over the beans and add enough hot water to cover beans. Cover dish.

Bake in a 250 degrees F oven for 6-7 hours. From time to time add a little hot water. During the last hour of baking, remove lid to let beans brown on top. Serves 6-8. Note: six pork spareribs may be substituted for the salt pork.

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Horseradish With Coleslaw Salad

1 ENVELOPE (1 TBSP.) UNflAVOURED GELatin

1/4 cup cold water

1/2 cup boiling water

1/2 cup mayonnaise or salad dressing 1/3 cup prepared horseradish 1/4 tsp. salt

1/4 tsp. paprika

1/2 cup heavy cream, whipped

1 SMALL HEAD RED CABBAGE, fiNELY shredded

1/4 cup diced green pepper

2 tbsps. dried pimiento mayonnaise or salad dressing salt and pepper Soften gelatin in cold water. Add boiling water and stir until dissolved. Combine with the mayonnaise or salad dressing, horseradish and salt and paprika. Fold in whipped cream and pour into a bowl or mold and chill until firm.

Toss cabbage with green pepper, pimiento and just enough mayonnaise to moisten. Season to taste with salt and pepper. Unmold the gelatin on a platter and surround with the coleslaw. Serve with more mayonnaise. Serves 4-6. Alternately, add cabbage mixture to mayonnaise mixture before placing in mold to firm.

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Fish Bun Broil

12 hotdog buns

6 large sardines or pickled herring 1 egg white, beaten stiff

3/4 cup mayonnaise

2 tbsps. chopped onion melted butter or margarine Cut buns lengthwise. Fit sardines or herring on one half of buns.

Beat egg white until stiff then fold into mayonnaise. Place a line of mixture over fish. Sprinkle finely chopped onion over mayonnaise. Brush other bun halves with melted butter. Arrange all buns on a cookie sheet.

Place sheet under broiler or in a 425 degrees F oven until lightly browned and both fish and buns are piping hot. Place buttered half on top of fish. Slice into bite-sized pieces or serve each bun as a meal, with salad.