My mom gave me a thoughtful gift:
It’s the third edition, issued by the American Meat Institute in September 1941. It begins like this:
> The biologist states that life is built about hunger and love. This book has nothing to do directly with love.
I’m completely serious.
The pamphlet includes recipes for favorites such as Boiled Icing, Prize Winning Ice Box Cookies, Hamburger Corn Loaf, Chop Suey Surprise, and Codfish Balls. According to the signature on the front, this copy once belonged to Helen McDowall.
I wonder why she got rid of it.
Sadly, she died of heart disease with no survivors. Hungry and lonely to the end.
I found this article about the “come back” of lard. http://www.foodandwine.com/articles/lard-the-new-health-food
Lard contains just 40 percent saturated fat (compared with nearly 60 percent for butter). Its level of monounsaturated fat (the “good” fat) is “a very respectable 45 percent,” he noted, “double butter’s paltry 23 or so percent.” …..
Boiled icing and codfish balls all round!!
mmm, boiled codfish ball icing…
I hate to say it, but boiled icing doesn’t actually cantain any fat. It’s just Italian meringue.
What about chocolate flavored lard?
Neil, you have ruined boiled icing for me forever.
Maybe your new-fangled, Frenchified boiled icing doesn’t contain fat, but back in my day, we used our entire week’s worth of lard rations for a vat of boiled icing for the whole neighborhood to share.
Okay, I admit it. I have no idea what I’m talking about.
You should try my boiled ice.
Does it have any lard in it?
Is there a picture of the Chop Suey Surprise? Is lard the surprise, or is it something even more shocking?