Will Rogers, the “cowboy philosopher,” was a man of many talents: actor, cowboy, newspaper columnist, and humorist. After settling his family on a ranch in California, he also became a beloved local figure in Beverly Hills; in 1926, he was briefly declared the honorary mayor. Naturally, when the Beverly Hills Woman’s Club produced a community cookbook, they asked him to contribute an introduction. He did – along with two recipes of his own.Read More »
Lamington cakes, an Australian favorite, are named after either Lord Lamington, governor of Queensland from 1896 to 1901, or his wife, Lady Lamington. Lamingtons are beloved enough that they are celebrated by an Australian Lamington Appreciation Society and have an official holiday, National Lamington Day, on July 21st.Read More »
This punch recipe comes from Henrietta Nesbitt’s The Presidential Cookbook: Feeding the Roosevelts and Their Guests. Mrs. Nesbitt served as Franklin and Eleanor Roosevelt’s housekeeper in the White House for 13 years. She writes in her chapter on teas and punches that two hundred guests would be considered a small tea party for Eleanor Roosevelt – many White House teas would include over a thousand guests. “When the guest list reaches the thousand mark…the only solution is fruit punch, and plenty of it.”Read More »
This 1930’s coffee cake combines all the things I’ve loved about the other coffee cakes I’ve tried: it’s made with coffee and it’s good to eat with coffee!Read More »
After having such success making a 1940s orange coffee cake last week, I thought I’d try my hand at making coffee cakes from the 1902 Mrs. Rorer’s New Cook Book. Unfortunately, this attempt was not successful…whether it was the fault of an over-complicated recipe, using too many substitutions, or just my general ineptitude, I’m not sure. Read on to find out how NOT to make coffee cakes.Read More »
This simple cat pattern was published in an Australian newspaper in 1929 and claims to make a “useful, lasting toy.”Read More »
The confusingly-named Welsh rarebit or Welsh rabbit contains no rabbit whatsoever and may not have originated in Wales. It usually consists of cheese melted and poured over toast, although there are many variations in the other toppings. The first recorded use of the term “Welsh rabbit” dates back to 1725, but similar toasted cheese dishes were popular as early as the 14th century. Lexicographer John Ayto suggests that the name “Welsh rabbit” came about in Britain in the 17th and 18th centuries, when calling something “Welsh” was a derogatory epithet meaning “inferior” or “of poor quality.” Thus, the name “Welsh rabbit” was a joke – “Welsh rabbit” was inferior because the dish did not actually contain any rabbits.
Alternatively, the dish might have been attributed to the Welsh simply because they had a reputation for loving cheese.
Despite the debates over its name and origins, Welsh rabbit or rarebit remained popular for centuries. This particular recipe comes from 20th century media mogul William Randolph Hearst, who was passionately fond of Welsh rarebit. Various family members, friends, and guests of Hearst’s recalled that he frequently served Welsh rarebit as a late-night snack. Although he employed a large kitchen staff, he took great pride in always making the Welsh rarebit himself.Read More »
I was intrigued by the title of Amelie Langdon’s 1903 cookbook, Just for Two: A Collection of Recipes Designed for Two Persons. Many historic recipes I come across seem to be portioned for an army of twenty, forcing me either to reduce the amounts or to eat leftovers for days. It’s refreshing to see recipes sized for only two people.Read More »