Sometimes the simplest of cookbooks catches my attention.
This recipe for a delicious chicken salad is in a 64-page, stapled cookbook called ‘Old Timey Recipes.’ It was published by a company of the same name in Winston-Salem, North Carolina in the mid-1990s.
The cookbook is in great condition, making me wonder if it was a souvenir purchased by someone who never planned to use it but was intrigued by the quaintness of the book’s quilt-block cover and cross-stitched letters in the title.
The inside appears to have been handwritten with a smattering of hand-drawn objects of nature (leaves) and the kitchen (cooking spoons).
The introduction explains the cookbook’s purpose:
“This collections of recipes from some of the best cooks of the Carolinas, The Virginias, Tennessee, and Kentucky are old family favorites handed down through two or more generations. Not only have they been tested and proven, they are simple and yet tasty. In nearly all of them the only ingredients needed are the basic items that we usually keep on hand or are readily available.
Some of the contributors of these recipes gave us permission to use their names, others declined because they did not want to take credit for something which they considered to be common knowledge.
We have put in a sprinkling of old timey recipes which are really out of date (such as sassafras jelly or hog jowl with turnip greens) but these are added because of their special interest. The others are standards, however; the kind that young ladies like to learn on and the kind all of us come back to time and time again.
Generally, you will find that, as these “old favorites” indicate, the best dishes call for simple, good quality ingredients such as butter, milk, common vegetables and meat. Combined correctly, these fundamental ingredients will not need rare, exotic spices which might only “hide” the nuances of their own good flavors.”
The cookbook also includes a sweet ‘Recipe for Living’:
“Take a generous amount of self-respect, spice it with humor.
Stir in equal parts of compassion and love.
Measure in a few drops of frankness (but not enough to be bitter).
Blend well. Knead gently and form into a firm loaf.
Bake in moderate oven. Baste occasionally with sincerity and serve daily.
Your family will love it,
Your friends will envy your skill,
And strangers will long remember you favorably.’
These kind sentiments are offset by the last recipe which is two pages detailing how to make moonshine. Whew!
This cookbook is the 20th edition of the original which was published in 1969.
As the intro states, this chicken salad recipe calls for items that are probably on your shelves or in your refrigerator. Chicken and eggs combine to make it a relatively low-cost main dish – now that eggs have come down in price. Hopefully, they will stay that way!
I found this ‘old-timey’ recipe better the next day as the flavors melded.
These beautiful beefy tomatoes were gifted to me by a church friend, Dana, who grew them in her garden. She shares generously with women in her Bible Study. Thanks, Dana!
It might be a little more fussy than you’re used to when making chicken salad as it calls for cooking on the stove, but the results, I think, will be worth it.
Enjoy!
**
Choice Chicken Salad
6 eggs
½ cup chopped pickle
5-6 pounds chicken, cooked and chopped
Mix above together well.
Add dressing:
1-1/2 cups sugar
½ teaspoons mustard
½ teaspoon salt
1 tablespoon flour
2 beaten eggs
1 cup milk
1 cup vinegar
Mix dry ingredients (sugar, mustard, salt, flour).
Add beaten eggs, milk, vinegar.
Cook (in small sauce pan on low heat) until thick or desired consistency is reached.
Chill for several hours.
The number of servings was not listed. As I halved the recipe, I’m guessing it will yield approximately 4 cups or 10 servings.
Vintage Eats of Kayleen Reusser 
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