A World of Good Eating: Recipes from Around the World
This was first published back in 1951. The copy I have was part of that first publication. Unfortunately the box it came in has long since fallen apart. The one thing I can say about this cookbook is that when I moved out it is the only cook book of my mom's I took with me.
Growing up there were several times that this cookbook had been opened and used by our family. It was great having things from around the world that we could try. Not just from around the neighborhood but across oceans. Granted the cookies from the neighbors were nothing to turn down either. I know one of our neighbors brought large plates of cookies every year. And to fit in with the theme of this book the ware all Italian recopies.
Now when you look at this book its printed in the United States of America. But when you look at the eight countries listed America is last. To me that says we are willing to support the other countries. The Eight countries are: British Isles, China, France, Germany, Italy, Poland, Scandinavia and America. Each one has its own drawing of folks from those areas dressed and showing off food from their countries. You can see those pictures below. You will also see one of my more favorite recopies shared below.
When you think about cooking think about the times you have spent doing so. In my case I tend to think about who I was doing the baking with. For me it was my mom while growing up. and now when it comes to baking its my kids. The warm thoughts of having made things with her and now being able to share the same food and its preparation with my kids - (her grand kids.) with the same set of cookbook.
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Here is one that I have enjoyed
From the section on Poland I present to you one that I have enjoyed - Chrusti - Lovers' Knots
Prep Time: Various
Total Time: Various
Serves: Makes about 3 dozen
- 5 eggs
- 2 teaspoons vanilla
- 1/2 cup sugar
- 2 tablespoons butter (or shortening)
- 1/2 teaspoon salt - or less
- 2 1/2 cups flour
- Sift the flour, sugar and salt together.
- Cut in butter.
- Add vanilla to the eggs and beat until light and frothy.
- Mix thoroughly into flour mixture. (If eggs are large, add just enough more flour so dough can be handled.)
- Knead on lightly floured board for 3 minutes.
- Roll dough about 1/8 inch thick and cut, with floured knife, into strips 1 Â½ inches wid and 4 inches long.
- Make slash 1 inch long in center of each piece.
- Lift and carefully slip one end through the slit.
- This forms the knot.
- Drop the knots carefully into deep fat (375) being careful not to crowd them.
- Fry until they are light yellow brow on one side; turn and fry on other side*.
- Remove and drain on brown paper or paper towel.
- When cool, toss in a bag with confectioners sugar.
- * - (They're done when fork inserted comes out clean)
I was going to add each of these as individual items. But when I found them as a set that trumped the individual option.