A New Old Cookbook and Goldenrod

My mom gave me a bunch of recipe booklets that my grandmother got in home ec back in either junior or high school; they were published as a series by Procter and Gamble copyright 1935. Just like my first new/old cookbook that I've been sharing some 'throw-back' recipes with you, these manuals are a gem and I can't wait to read thru and find what I'm sure will be unusual recipes and 'helpful' tips and hints! I'm very happy to have a second source of old recipes, and what I especially love is that my grandma has written her name in pencil on the front of each one - how great to have a piece of her history. I have no idea if she actually used these booklets or if they were just something she had to have for home ec, but she saved them so I'm assuming she used them. I'm totally going to try some of these recipes and will share my findings and any fun nuggets of info.

Mom found 10 of the booklets for me and is looking for others - for now I have:

• Perfect Pies and how to make them (first paragraph says " 'home-made pie' is a phrase which causes the mouth to water in anticipation of future joys...")
• A Manual of Cakes
• Quick Breads Quickly Made
• Desserts 
• Soups and Sauces
• Candies and Confections
• Cheese and Eggs
• Yeast Breads
• Vegetable Cookery 
• School Lunches 
• Table Serve and Accessories 

Flipping thru the recipes I'm seeing a few unusual (to me anyway) ones - like Prunella cake, Cotton Tops, Snow Peaks with Marshmallow sauce, Eggs Creamed with Sardines (have no fear, we will NOT be making that one!), Boiled Cucumbers with Egg Sauce, and Peanut Butter Bread. 

Here's one recipe that caught my eye because Dave has told the story for years about his mom making "Goldenrod", which I'd never heard of.  It's a take on what we did eat often tho - good old "chipped beef on toast" which I found out as an adult is commonly known as, pardon my french haha, 'SOS' (shit on a shingle). My mother did not call it that, just fyi 😂 He makes it sound like his mom made this recipe up because they were too poor for chipped beef and she improvised with eggs, but here it is in black and white and is an actual recipe. I'm not going to share this info with him, he's told the story too many times and would be bummed hahahaha. I haven't made this so don't have a picture to include, but it's just cream sauce on toast and if you've never had it or don't know what it is - which means you are clearly not from the Midwest - just picture what cream sauce on toast would look like and it looks exactly like that LOL.

• 6 hard-cooked eggs
• 2 cups milk
• 4 T. Crisco (shortening, the book is sponsored by Crisco - I'd probably substitute butter)
• 4 T. flour
• 1/2 t. salt
• 1/4 t. pepper
• 8 slices toast

Remove yolks and put them through a sieve or potato ricer. Chop or slice whites. Make a white sauce by blending flour with melted Crisco, adding hot milk, and cooking until thickened. Stir in salt, pepper, and egg whites. Pour over toast. Sprinkle with grated yolks. Garnish with parsley. Serve hot. 

Serves 4-6