Winter may be nearly over for those of us in the Midwest (crossing fingers and toes). We’re not quite there yet with temps in the 30s this week, but at least the snow is gone.
It’s departure could not be more welcome. I feel like I’ve emerged from the land of Narnia from ‘The Chronicles of Narnia’ where a witch put a curse on a land so it was always winter. Then Aslan the Lion King comes along, removes the curse, and it’s all warm again and everyone is happy!
As we slowly emerge from our cocoons, still needing something warm to fill our bellies, I pulled out a massive tome of a cookbook and found a recipe that is truly delicious and vintage.
‘The American Woman’s Cook Book’, edited and revised by Ruth Berolzheimer, Director, Culinary Arts Institute (CAI) was published for CAI by Consolidated Book Publishers, Inc., Chicago 1940.
When I say massive, I mean it. This hardback with a green cover and indentations on the right side of the spine to help with finding food topics – fish, meat, fowl, for example – make it look more like my grandpa’s Bible than a cookbook.
It has – are you ready for it?—815 pages!
This must have been a masterpiece in its time and even today, three-quarters of a century later.
It has dozens of topics to help you find a desired recipe, including ‘Food for Invalids.’ Hmmm. I’ll check that out at a later date.
Note: In looking over my notes, I see that I published an earlier recipe from this cookbook in 11/25: Chicken Gumbo. Check it out!
Surprisingly, it has several full-color photos of foods throughout, as well as black/white. I especially like the photo of pretty, petite candies inside the front and back covers. I may not ever make these candies but they are delightful to look at and imagine being served at dinner parties, weddings, get-togethers that were important to people at that time.
I say surprisingly because most of the other cookbooks I have from that period are all black/white photos, if photos are used at all. This cookbook was ahead of its time.
Due to the cookbook’s size, I’m including the page number for Corn Chowder (184) to assist in finding the recipe, although the index is complete.
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There is much information recorded online about Ruth Berolzheimer, in particular a Youtube video presented by ‘Cavalcade of Food.’
It seems to be a channel about vintage cookbooks and I plan to take a closer look soon.
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While this recipe for Corn Chowder is simple and delicious, I did change it for my family.
Rather than use ‘fat salt pork’ (I’m not sure what this is), I fried 2 slices of bacon in the pot, then chopped them into small pieces.
Two red peppers, green beans, and carrots that had been languishing in the frig found it with Ruth and her chowder. I like recipes that clean out the refrigerator.
I was particularly happy to use fresh corn frozen last summer from a purchase from a local farmer. I knew it would be tasty on its own, but I had never made corn chowder and wanted to save it for a version of this recipe.
The recipe could be easily adjusted for 21st century tastes. By removing the bacon it becomes vegetarian.
The milk could be another version rather than cow. As I’m not experienced in using other versions, such as almond or cashew, I can’t recommend one.
I topped off my serving with a dollop (tablespoon) of plain yogurt and few parsley flakes for color. The yogurt added extra creaminess and nutrition when stirred in.
It’s nice to know the ingredients were prepared by me. Plus, it was economical — I figure each serving costs less than a dollar and probably closer to fifty cents. And quick to prepare — under an hour. Satisfying every which way to serve on a blustery night.
My first rendition of Corn Chowder turned out well. This vintage treasure proved it’s worth and now has a marker in that cookbook, which I’ll return to soon.
Happy Eating!
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Corn Chowder
2 slices fat salt pork (I used chopped, cooked bacon)
1 onion, diced
3 cups potatoes, diced and boiled
Salt and pepper
2 cups boiling water
1 cup cooked corn, fresh or canned (I used 2 cups of frozen corn which I cooked first)
4 cups hot milk
Cut the pork into small pieces and try it out. (I wonder if she meant ‘fry it out.’ I simply put the bacon in a large pot and turned the stove on medium heat to fry it on both sides, then removed it to chop.)
Strain fat into another receptable to dispose of.
Return bacon to the pot and add diced onion. Cook for two minutes to soften onions.
Place potatoes and carrots into the pot.
Add boiling water, corn, which has been cooked till tender, and hot milk.
Season with salt and white pepper.
Bring to the boiling-point.
Serve with a cracker on each soup-plate. (I pulled out small slices of bread and slathered it with butter. Yum!)
Yield: 6 cups or 6-8 servings
Vintage Eats of Kayleen Reusser 
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