New Cookbook, Old Edition

[Selkie]

I just recieved by mail my lastest treasure - "Favorite Recipes of Mainliner Chefs of United Air Lines" pub. 1954

It's a 48 page booklet with recipes and color photos of the most popular dishes served from the flight kitchens at that time. I find it interesting that of the eleven Mainliner Chefs, six of them were Swiss, two were Austrian, one Frenchman, one Albanian, and only one American.

1954 was the same year my father became a United Air Lines pilot and I became a child of the United family for the following sixteen years. My mother and I traveled five or six times each year, piling on the air miles at a significant rate. Often, space available, meant we could occupy first class. What a treat!

Although I don't specifically recall any of these dishes, I do have the impression that I thought they were pretty good at that time.

I'm going to have fun duplicating some of them. I have a small collection of United China and silverware, so I may even attempt to copy the look on the photos!

Having fun with my food!

Do you collect odd-ball, or specialty cookbooks?

[Andy M.]

That sounds really interesting. It will be fun to make some of the recipes.

I saw a book in a B&B some years ago that I searched out and bought for my collection. It's all about the foods and meals served on the Titanic. With sample menus and recipes. There was a lot of history and discussion of the differences across first class, second class, steerage, etc. They really knew how to eat back then. Fascinating!

[Aunt Bea]

[QUOTE=Selkie;999908]I just recieved by mail my lastest treasure - "Favorite Recipes of Mainliner Chefs of United Air Lines" pub. 1954

It's a 48 page booklet with recipes and color photos of the most popular dishes served from the flight kitchens at that time. I find it interesting that of the eleven Mainliner Chefs, six of them were Swiss, two were Austrian, one Frenchman, one Albanian, and only one American.

1954 was the same year my father became a United Air Lines pilot and I became a child of the United family for the following sixteen years. My mother and I traveled five or six times each year, piling on the air miles at a significant rate. Often, space available, meant we could occupy first class. What a treat!

Although I don't specifically recall any of these dishes, I do have the impression that I thought they were pretty good at that time.

I'm going to have fun duplicating some of them. I have a small collection of United China and silverware, so I may even attempt to copy the look on the photos!

Having fun with my food!

Do you collect odd-ball, or specialty cookbooks?[/QUOTE]

I collect all sorts of old cookbooks and now have over 1,200 of them. I am focusing now on finding items relating to the Merrell Soule company. They created such things as None Such mincemeat and KLIM. I also collect Syracuse China. They did a lot in the transportation industry.

[PrincessFiona60]

I like to collect Cookbooks or reproductions of Old Cookbooks from Britain, pub foods, simple foods. I also have cookbooks on Tapas, Hors d'oeuvre, etc, from all over the world. It's what got me interested in Sushi.

And teapots...

[Joshatdot]

found some pics of it ..
united airlines cookbook | Flickr - Photo Sharing!

[Selkie]

Originally Posted by Joshatdot

found some pics of it ..
united airlines cookbook | Flickr - Photo Sharing!

That's it!

[Selkie]

This cookbook certainly shows its age when one of the appetizer recipes begins with:

Ingredients:

1-1/2 pounds of crab meat
...

Yeah, right!

Another recipe specifically mentions "shelled peas" as opposed to just plain "peas." And the term "bakery bread" is mentioned more than once in an even older cookbook.

It's funny how older recipes worked under different availability and economics than recipes of today.

[Aunt Bea]

I get a little frustrated with the ones that refer to a small package or can of some prepared item instead of an actual size or amount.

I really enjoy the ones that give a glimpse into the daily life or routines of average people.

I remember in my own childhood that the weekly meals in our small town followed a pretty standard pattern. You could tell by the day of the week what was on the table in most of the homes. I am not sure if an updated version ot those routines still exist.

The one that you have from the airline will be a real gem in years to come when peoples jaws drop at the thought of a three star meal on an airplane. Those days are just about gone.

[Zhizara]

Originally Posted by Selkie

This cookbook certainly shows its age when one of the appetizer recipes begins with:

Ingredients:

1-1/2 pounds of crab meat
...

Yeah, right!

Another recipe specifically mentions "shelled peas" as opposed to just plain "peas." And the term "bakery bread" is mentioned more than once in an even older cookbook.

It's funny how older recipes worked under different availability and economics than recipes of today.

Yeah, right! is so true. I just checked the ad for a local store that advertised 1# of lump crabmeat ON SALE for $12.99. The thing is, I'll probably treat myself to a pound. I'm really hungry for crabcakes and some stuffed mushrooms.

[Andy M.]

Not to mention the 100 year-old cookbook that has a recipe for beef stew which starts out with fifty cents worth of stew beef.