I was sorting through the cookbooks and ran across these gems:
The Complete Meat Cookbook: Roasts, Casseroles, Skilletries, Pressure Cooking, Meat Sauces, Soups, Barbecues, Herb Cookery, Stuffing, Salads, Sandwiches, Appetizers, Poultry, Picnic Specials, Ready-To-Eat Meats, Chafing Dish Service, Garnishes, by Beth McLean (HC, 1953, $7, which is 1/3 the internet price.)
Note: Ready-to-eat meats are coldcuts. Frozen meats are for when you buy a large part of an animal. (Being sure to use butcher paper only for storage of less than a month, although my grandmother used butcher paper to store meat a lot longer than that, and it still tasted fine.) Also, does any one else still have a chafing dish? Does anyone else even know what a chafing dish is?
Live High on Low Fat: A Gourmet Cook Book For Cholesterol Watchers, by Sylvia Rosenthal (HC,1968, $6, which is 1/3 the internet price)
It is hard to believe but it was only in 1962 that the American Heart Association came out recommending a low fat diet to decrease the possibility of heart attacks and strokes. Research showed the death rate from coronary heart disease was lowest in Japan and highest in California. The most "interesting" research took place in Norway after the war. When Norway was under Nazi occupation there were less deaths from coronary heart disease. (Not only was there much less food to eat, but the plants that manufactured hard fats were bombed.) Well, that is one study we sure won't be replicating soon!
The author was born in Schenectady and married a doctor. It was after he had a heart attack that she started trying to cook with low fat. Her neighbors were amazed that her food still tasted good! They suggested she write a book, and here it is.
Look for these books in the cooking section.
