It’s another shorter post this week, since I’m trying to plan for March posts already. As with the last two years, we’ll be continuing our series of posts about women and their always-amazing contributions to food & drink history. If you need a refresher before next week, you can read parts 1-8 online.
In the meantime, I thought I’d offer you a dose of veggies…
I had never noticed this little publication before, but I found it in an envelope this morning, shelved between two other small items. There is quite a bit of diversity of recipes and vegetables/herbs in this booklet. They come from a variety of sources, though only a few seem to be attributed (and most of those are to the Chicago Record newspaper), however, may seem familiar: Mrs. S. T. Rorer’s–her recipe for fried artichokes is included. The majority of the recipes run through classic preparations steaming, frying, baking, blanching, pickling, and creaming of veggies, as well as making soup. But a few of the titles make one stop and read. Care for some “Ambushed Asparagus,” “Corn Vinegar,” “Violet Marmalade,” “Cream Rhubarb Pie,” or “Tomato Wine?” Then you’ve come to right booklet!
As always, you’re welcome to visit us for a closer look or send us your comments/queries! We’ll see you again next week with the kick-off of our Women’s History Month posts for 2015 (although EVERY month is Women’s History Month when you’re talking about culinary history!).
What's Cookin' @ Special Collections?! 
mmm…had to save that “abused asparagus” recipe. ‘Tis the season for inexpensive asparagus and I’ve popped a lot into the freezer. Interesting that they don’t mention snapping off the lower portion (white) which is so much easier than cutting!