"Some of the best reading in the world, Mrs. Appleyard says, is found in cookbooks. She ought to know because she began to read them as literature long before she took to wielding the egg beater. "
So begins this charming book that had been sitting on my TBR pile for several months. The Mrs. Appleyard books, written by Louise Andrews Kent in the 1940s are about the indomitable Mrs. Appleyard, a busy, cheerful, plump housewife with an eye for the funny and interesting in the mundanities of daily life. I first was introduced to Mrs. Appleyard through Mrs. Appleyard's Year-a book that covered a year in Mrs. Appleyard's life through her journal. I loved that cozy read and was so excited when I found Mrs. Appleyard's kitchen, a book oozing with all of Mrs. Appleyard's charm and chock full of recipes I want to try.
The book is organized like a normal cookbook, with sections for meat, cheese, fish, soups, cakes, preserves, and, my favorite, "Vegetables, including Spaghetti". I actually do want to try quite a few of these delicious-looking recipes, from the peach ice cream to the cheese rusks to almond-butter frosting. The recipes are not presented in the more modern fashion, with pictures and diagrams and whimsical musings from the author (I scoff, but that's not to say that I don't love reading those cookbooks on occasion).
However, in addition to recipes that make me hungry, there are all kinds of stories about Mrs. Appleyard's family and her thoughts on food. You have to read through the recipes carefully because, scattered among the recipes, you will find little gems of stories. For instance, after a recipe for Rhubarb and Strawberry Conserve comes the following story:
"An accident, such as might happen in any home-if Mrs. Appleyard happened to be in it-produced an interesting variant on this conserve and also a word for the Appleyard family dictionary. There were not quite enough strawberries for the full twelve cups, it was discovered after Mrs. Appleyard had been out and pulled up the rhubarb from behind the springhouse and cut it into juicy green and pink cubes [can I add how, in late February, this is making my mouths water?]. Remembering that she had seen a bowl of crushed strawberries in the ice chest, she got it out and with a sweeping dramatic gesture poured it over the rhubarb and strawberries. Now, the flavor of onion is a delicious one, but not usually associated with strawberries. The bowl, in point of fact, contained about a quart of borscht with plenty of onions in it.
No one needs to think that our heroine was dismayed by this happening. She simply added a half-teaspoon of cloves, a teaspoon of cinnamon, and a little nutmeg, two more lemons thinly sliced and quartered, and proceeded as above. The conserve was a particularly handsome color and of a flavor that-luckly, perchance-defied immediate analysis….It was natural, after this episode, for the verb 'to borscht' to establish itself in the family dictionary….(You can borscht a dinner party, too, Mrs. Appleyard says-but not always with such happy effect)."
So, if you like reading cookbooks, gently funny novels, and books that will keep you happily absorbed for at least a day, then I highly recommend that you find this book. I think that it should be fairly easy to find. I'm not sure about the other Mrs. Appleyard books, but Mrs. Appleyard's Kitchen was republished in 1993. I recommend that you seek this book out.