Since summer is in full swing, this week we’re again featuring, well, summer recipes. This time, from Mrs. Scott’s North American Seasonal Cook Book: Spring, Summer, Autumn and Winter Guide to Economy and Ease in Good Food, 1921. (Perhaps we’ll revisit other portions of the cookbook later in the year, too!)
From the introduction:
This is the first cook book ever planned to help the housewife take advantage of Nature’s changing supply of foodstuffs from season to season, tho such timeliness is the chief determining factor in the economy, palatability and healthfulness of many articles of diet…The average woman who never thought of the matter in this light will be astonished at the usefulness of this Seasonal Cook Book. It will enable her to make timely use of what is in market, and by so doing will help not only to reduce the cost of living, but at the same time increase the pleasure of the table.
The summer recipes include recipes for hot and cold soups; fish and clams; beef, lamb and combination dishes; egg dishes; cheese receipts; vegetables; salads and dressings; fruit desserts; puddings; frozen dishes; seasonable cakes; jams; home flavors; breads; beverages; jellies; canning; and sandwiches. Personally, I got stuck in the sandwich section at the end, surprised at how many different things one can combine with cream cheese to make a filling, especially when it comes to olives…
Mrs. Scott’s point, though, is that you can do a great deal with what is on hand during a given season. Good advice for any age where cooks may be seeking economy, simplicity, and efficiency. And there are at least some options for those hot days when turning on an oven might be the last thing on your mind!