Cooking Nostalgia

I have written before about my childhood and how entertaining at home was a central part of our lives. We were blessed with many relatives living close by and my parents were active in church and service organizations. It always seemed that there were friends dropping by forcing impromptu get together's that centered around the dinner meal. Since starting this blog, I have begun to dig deeper into my "archives" to unearth some of the treasures that have been in my family for many years and I am sharing one of those with you today. This particular book, "Catering for Special Occasions with Menus & Recipes" was written by Fannie Merritt Farmer of the Boston Cooking School with a copyright date of 1911. It is a precious piece of history and filled with tips for Americans who heretofore had been accused, somewhat unjustly, of being inhospitable.

In her Foreword she writes that "in these days of rapid transit, by sea as well as by land, the markets of the world are brought almost to our very doors and we have a hundred combinations to our grandmother's one." Well if that was true in 1911, do we not have the world as our oyster in 2009? Receiving friends into our home is the most special way we have to say how much we value their friendship. Ms. Farmer says it quite eloquently when she writes, "He who receives friends, without himself bestowing some pains upon the repast prepared for them, does not deserve to have friends." So there you have it.... it must be so.

This lovely novel goes on to provide the reader with complete menus and recipes to properly entertain for special holidays. It starts with New Year's afternoon Teas, and goes through Christmas Dinner. There's a special section for wedding receptions, birthday feasts and even children's parties. Can you imagine serving "Boylston Sandwiches" to your little cherubs at their 5th birthday party? By the way a Boylston Sandwich is made with cream cheese and peanut butter spread across Graham Bread (must be whole wheat) and cut into fancy shapes. Be sure you arrange your sandwiches on a plate covered with a doily.

I won't bore you anymore with the nostalgia found in this precious book but suffice it to say that this blog has opened my eyes to the progression and growth of cooking across the ages. Our society has had profound affect on the way we eat, what we eat, how we eat, and of course when we eat. Over the last 50 years I feel personally elated to have lived through the development and maturation of the wonderful world of cooking and am thrilled to now be able to say that those of us with limited skills can be a part of the nurturing of our nation.

One of my "followers" has asked me to provide my recipe for Yellow Squash Casserole so here it is. This is one of those staples that comes out great every time. Measurements can vary dependent upon your individual tastes and your family/friends appetite. In my opinion you can never have enough of this wonderfully fresh vegetable.

Yellow Squash (Crook Neck Squash/Summer Squash) Casserole

2 pounds yellow squash (be sure to pick nice firm and unblemished squash)

1 pound Roma tomatoes

1/2 cup sliced onions (prefer to use a sweet onion like a Vidalia)

1/2 cup grated Parmesan cheese

6 tablespoons butter

Salt & Pepper

Wash and thinly slice your squash into rounds.

Wash and thinly slice your tomatoes into rounds

Slice onions thinly into rounds

Butter a 3-4 quart baking dish, use one that has a lid if possible. Begin to layer your ingredients into the dish beginning with the squash, followed by the tomatoes, onions, then sprinkle cheese, salt & pepper and dot with thin pats of butter. Repeat this until you run out of ingredients or room in your dish. Be sure to finish with pats of butter to cover the vegetables.

Cover the dish and cook in a 350 degree oven for 30-40 minutes.

Bon Appetit!