Lost in the mist of time is the reason my mother was called Dodie. She wrote out recipes for my daughter’s first Christmas with her husband. It was 1989 and Mother was 81.
Mother was a good cook, despite the fact that she didn’t have a dishwasher or microwave, she could whip up a tasty meal in a matter of minutes. Not only that, many times she had no idea what she would prepare until she walked into the kitchen. This ability amazed her family.
The scent of her meatless spaghetti made my mouth water and she writes that it was a favorite of Arthur, my stepfather.
Many of the recipes were handed down from her mother, Nana as we called her, and Nana’s sister, Aunt Edie.
French Cookery is included as are recipes from other foreign countries. One is for Loubia and she writes: “This inexpensive dish comes for South Africa and you can prepare it in a casserole for an unusual buffet dish, or serve it with meatballs and an inexpensive red wine for a dinner.” Like many of her generation, the experience of living through the Depression inspired her frugality.
“How to make delicious golden brown raw fried potatoes with no sticking.” Is written out on one page.
Mother included two Christmas Recipes and notes that she made them every Christmas for years: James Beard’s Whiskey Cake and Stollen.
English Cookery includes Four Star Shepherd’s Pie, one of our all-time favorites and she notes “the best way to use hamburger that I have ever discovered.” Well into her 80’s she prepared this and we enjoyed every bite.
At the end of the book the chapter is titled “Back to the U. S. of A.” and includes Mrs. Crenshaw’s Pinto Beans and Crunchy Corn Cakes.
This book is a 6 x 9 ½ spiral notebook covered in antique-looking wrapping paper and all handwritten. Even into her 80’s her handwriting was beautiful. I treasure this book and recommend that you either write one yourself or ask your mother to do so.
Four Star Shepherd’s Pie (serves 4)
For the meat mixture:
