Every time I open up a cabinet in search of something, I always end up stumbling upon something else, usually more exciting. Yesterday, while rummaging through some very uninteresting saucepans and veggie steamers, I found a little gem of a cookbook that lost its way between two pots.
The Improved Maid of Honor Pressure Pan cookbook, circa 1949, is a manual on the science of cooking and canning under steam pressure and contains a thorough survey of the subject with detailed directions, time tables, and recipes. Back in the day pressure cooking was considered state of the art and billed as “the modern way to cook for family health and pleasure.” Funny, given the fact that everyone I know was scared-to-death of the whistling appliance.
I love this little book and the glimpse it gives us into the way we cooked. The recipe count is vast and the collection hits every food group from vegetables to meat to seafood to sauces, some ready to eat in as little as 2 minutes! I was most interested in The Maid of Honor’s nod to the adventurous cook with recipes for Smothered Pheasant, Squirrel, Kohlrabi, Stuffed Beef Heart and Suet Pudding. Not sure I’ll be trying the squirrel, but I definitely want to give a few of these recipes a go. Now I just need to dig up the cooker that came with this cookbook…
If you’ve made something from The Maid of Honor Pressure Pan cookbook, let us know in the comments section. We love hearing about your favorite old school recipes!