“Good Housekeeping’s Book
of Good Meals”
– How to Prepare and Serve Them –
A guide to Meal Planning
Cooking and Serving
At a jumble-sale this summer I picked up a stack of small cookbooks and booklets and among them was the one you can see in the illustration above, “Rumford Bakebok” from 1927. I suspect that it is translated from English as Rumford is not a Norwegian product.
The book had been appreciated as it was obvious that several generations of the woman in the family called Grindalen had used it frequently (two generations had scribbled their name inside and one on the outside) before it ended up in my vast collection of old printed matter.
I’ve been catching freshwater crayfish every autumn since I was seven years old and my family and a neighbour family at our summer house outside town have held a crayfish party every year since then when the crayfish are caught. One of my favourite traditions, both the catching and the party.
A pie is a baked dish which is usually made of a pastry dough casing that covers or completely contains a filling of various sweet or savoury ingredients.
Pies are defined by their crusts. A filled pie (also single-crust or bottom-crust), has pastry lining the baking dish, and the filling is placed on top of the pastry but left open. A top-crust pie, which may also be called a cobbler, has the filling in the bottom of the dish and is covered with a pastry or other covering before baking. A two-crust pie has the filling completely enclosed in the pastry shell. Flaky pastry is a typical kind of pastry used for pie crusts, but many things can be used, including baking powder biscuits, mashed potatoes, and crumbs.