RECIPES FROM THE PAST
Dolls, peach blossoms and pigs
By Frank Daniels
March 3 is the day of the Doll Festival (a.k.a. Girls’ Day) in Japan. On this day, traditional families pray for their daughters’ happiness and prosperity. Both dolls and peach blossoms are displayed around the house for that purpose. Girls don their best kimonos and visit the houses of their friends. At one shrine, a doll is sent out floating in a wooden boat, representing the rescue of Empress Jinmu in the third century. Some believe participating in the ritual will take away any illness afflicting the doll’s owner. At home, the family celebrates with a meal of rice cakes and rice malt; some families eat scattered sushi. In honor of the nation of Japan, today we have a Japanese dish made with fish. The recipe was untitled in A World of Good Cooking – but that doesn’t make it any less tasty. 6 fillets of sole, or trout, or halibut, or other white fish 1 cup soy sauce ½ teaspoon powdered ginger ½ cup sugar Mix the soy sauce, ginger and sugar. Marinate the fish in this mixture one hour. Remove the fish from the marinade and brown in oil. [Excerpt from A World of Good Cooking, by Ethel Hulbert Renwick, 1962, p. 194, 1st Edition $12 in NM condition] In 1948, President Harry S. Truman was quoted as saying, “No man should be allowed to be president who does not understand hogs.” Pigs are quite intelligent and have been relied upon for sustenance since ancient times. It is no surprise that art teacher Ellen Stanley declared March 1 to be Pig Day in 1972. The relationship between pigs and humans is celebrated in many different ways. Since President Truman was known for his folksy wisdom, since the first of March is National Pig Day and since this is an article about cookbooks, it makes sense for us to celebrate the holiday with pork chops. SMOTHERED PORK CHOPS 6 pork chops, 1 inch thick ¼ teaspoon salt ¼ teaspoon sage 3 tart red apples, cored 4 tablespoons brown sugar 3 tablespoons flour 2 cups hot water 1 tablespoon vinegar ½ teaspoon salt 1/3 cup raisins Sprinkle chops with salt and sage. Sear slowly in hot skillet, turning to brown both sides. Place in large baking dish. Slice apples in 1/3-inch rings. Arrange on chops and sprinkle with brown sugar. Add flour to fat in skillet and cook until brown, stirring constantly. Add water and stir until mixture boils. Then add vinegar, salt and raisins. Pour this sauce over chops and apples. Cook and bake in hot oven (400oF.) 30 minutes, or until apples are tender. [Excerpt from General Foods Cook Book, 1932 (1937), p. 182, 1st Edition $25 in NM condition] Good eating, and don’t hog it all! Frank Daniels is the author of Collector’s Guide to Cookbooks, and has an extensive collection of same. He may be reached at antiquesjournal@rogers.com. Put RECIPES in the subject line.
THE
DENNIS RALEIGH
ANTIQUES & FOLK ART
VINTAGE CLOTHING, ANTIQUES, COLLECTIBLES
BOULEVARD
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845-758-0776
foxglove’s
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A SITE WORTH LOOKING AT
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ANTIQUES CENTER
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SINCE 1979
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Northeast Antiques, March 2010, Page 23