Lowney’s Cook Book 1912

Judith, a new blog friend, recently posted a picture and wrote a bit about an 1894 cookbook that came into her possession. It stirred the memory of one I have tucked away that belonged to my husband’s grandmother, published in 1912, and I thought, “What a great idea for a blog post!” 

Opening Lowney’s Cook Book to the title page, it says it is
                          “ILLUSTRATED IN COLORS.”

Below that it is defined as:


I don’t know about you, but when I pondered “ambitious providers,” I sure was glad it’s almost a century later, and things have changed tremendously in our country in regard to the acquisition of food.  

The next item to catch my eye was “How to care for the Refrigerator.” It says to select a large refrigerator, I’m ok with that; simple construction and of hardwood, um, I don’t recall seeing anything like that in Sears–or any appliance store, for that matter; lined with zinc or marble and shelves of slate or hardwood. Marble? Yes, marble. Inside the refrigerator. The hardwood refrigerator.

Interesting note in the Marketing section when buying poultry:
“Birds are sold with the feathers on, but have the market man remove them.”

Then it was on to the recipes, or “receipts” as per the book.

Irish moss

Irish Moss Image via Wikipedia

Many of the pages bore splatters similar to my cookbooks, but none so much as the dessert section, of which several loose pages had been tucked neatly back inside. I noticed several recipes called for Irish Moss. Moss? Wondering if this was still in use today, I resorted to my friend Google. I learned it is a type of seaweed, from which we get carrageenan. It was used in custards and desserts of that type for its gelatinous properties. 

By the time I got to the Calf’s Foot Jelly, and looked up ‘rennet’ listed in another recipe, I’d lost my appetite for this cookbook!

The glossary in the back defined mayonnaise as “salad sauce.” I found that definition humorous and can’t wait to try it out on someone. 

And finally, the back cover states, “Pure food should be insisted on, it goes further, nourishes more, and saves doctors’ bills.” At least that is still true today.

I think I’ll stop by my favorite grocery store and give my “market man” a hug!








Lesson Learned

Writing is a fairly new experience for me, aside from journaling. If anything, I have learned (the premise, at least) to show, rather than tell the story to the reader. 

Here on my blog, I still believe a picture is worth a thousand words. I could tell SHOW you that my kitchen is overflowing with the mouth-watering aroma of freshly baked muffins, plus another 987 words.


I could show you this:

You decide. Which would you rather see? 

I also have  two updates:
First,  the juvenile downy woodpecker ventured out of the tree and came to the feeder. One of the parents is hidden by the pole, except for a small black-and-white segment of its tail visible just below the dish. It took a couple tries to figure out how to get where the seed is. See, I told you…looks just like me on the pull-up bars in gym class. But I wasn’t nearly that cute!

And secondly, the oak tree was granted a reprieve this past weekend, but it may be sawdust by this time tomorrow. (late-thirty)


And here is a link to the muffin recipe, in case you’d like to make your kitchen smell like mine. 🙂

Recipe: Peanut Butter Dip

We spent a lovely weekend visiting our daughter and her family. Saturday, the 16-year-old granddaughter opened the refrigerator door, looked inside and closed the door. She proceeded to open the freezer, peer inside,  and close that door, and then pronounced, “I know what’s missing!” I dared to inquire as to what it could be, and she replied, “Peanut Butter Dip.” Apparently, this has become a staple in both of our households, so hubby and I made a quick trip to the nearby Bloom to procure the ingredients:

1 cup Peanut Butter (we prefer extra crunchy-but then, we’re nuts)
1-8 oz. package Philadelphia Cream Cheese*
1 cup Brown sugar
1/3 to 1/2 cup Milk

With mixer, blend peanut butter and cream cheese, add the brown sugar and mix well, then add the milk to the consistency you prefer. Keep in mind that it will solidify more in the refrigerator…if it ever makes it that far!

It’s great for apples, celery, pretzels; and 💡 I’m wondering how it would be on a thin, crispy waffle. Why don’t you give it a try, and let me know YOUR favorite thing to have with it?

*I use fat-free cream cheese, as I’m always looking for ways to decrease saturated fat in our diet.