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Joy is the all-purpose cookbook. There are other basic cookbooks on the market, and there are fine specialty cookbooks, but no other cookbook includes such a complete range of recipes in every category: everyday, classic, foreign and de luxe. Joy is the one indispensable cookbook, a boon to the beginner, treasure for the experienced cook, the foundation of many a happy kitchen and many a happy home.
Privately printed in 1931, Joy has always been family affair, and like a family ...
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Joy is the all-purpose cookbook. There are other basic cookbooks on the market, and there are fine specialty cookbooks, but no other cookbook includes such a complete range of recipes in every category: everyday, classic, foreign and de luxe. Joy is the one indispensable cookbook, a boon to the beginner, treasure for the experienced cook, the foundation of many a happy kitchen and many a happy home.
Privately printed in 1931, Joy has always been family affair, and like a family it has grown. Written by Irma Starkloff Rombauer, a St. Louisan, it was first tested and illustrated by her daughter, Marion Rombauer Becker, and subsequently it was revised and enlarged through Marion's efforts and those of her architect husband, John W. Becker. Their sons — Ethan, with his Cordon Bleu and camping experiences, and Mark, with his interest in natural foods-have reinforced Joy in many ways.
Now over forty, Joy continues to be a family affair, demonstrating more than ever the awareness we all share in the growing preciousness of food. Special features in this edition are the chapter on Heat, which gives you many hints on maintaining the nutrients in the food you are cooking, and Know Your Ingredients, which reveals vital characteristics of the materials you commonly combine, telling how and why they react as they do; how to measure them; when feasible, how to substitute one for another; as well as amounts to buy. Wherever possible, information also appears at the point of use.
Divided into three parts, Foods We Eat, Foods We Heat and Foods We Keep, Joy now contains more than 4500 recipes, many hundreds of them new to this edition — the first full revision in twelve years. All the enduring favorites will still be found. In the chapter on Brunch, Lunch and Supper Dishes there are also interesting suggestions for using convenience and leftover foods. Through its more than 1000 practical, delightful drawings by Ginnie Hofmann and Ikki Matsumoto, Joy shows how to present food correctly and charmingly, from the simplest to the most formal service; how to prepare ingredients with classic tools and techniques; and how to preserve safely the results of your canning and freezing.
Joy grows with the times; it has a full roster of American and foreign dishes: Strudel, Zabaglione, Rijsttafel, Couscous, among many others. All the classic terms you find on menus, such as Provencale, bonne femme, meunière and Florentine, are not merely defined but fully explained so you yourself can confect the dish they characterize. Throughout the book the whys and wherefores of the directions are given, with special emphasis on that vital cooking factor — heat. Did you know that even the temperature of an ingredient can make or mar your best-laid plans? Learn exactly what the results of simmering, blanching, roasting and braising have on your efforts. Read the enlarged discussion on herbs, spices and seasonings, and note that their use is included in suitable amounts in the recipes. No detail necessary to your success in cooking has been omitted.
Joy, we hope, will always remain essentially a family affair, as well as an enterprise in which its authors owe no obligation to anyone but to themselves and to you. Choose from our offerings what suits your person, your way of life, your pleasure — and join us in the Joy of cooking.
Because of the infinite patience that has gone into the preparation of Joy of Cooking, the publishers offer it on a money-back guarantee. Without question there is no finer all-purpose cookbook.
The newly revised and expanded edition of this American household classic includes more ethnic recipes while stressing healthier, lower-fat cooking.
Cecily Brownstone Important as is the information in this encyclopedic cookbook, it's the imprint of Irma Rombauer's and Marion Rombauer Becker's personalities that makes Joy of Cooking the best loved cookbook to come out of these United States.
Julia Child ...it is definitely number one on my list...the one book of all cookbooks in English that I would have on my shelf — if I could have but one.
Craig Claiborne The finest basic cookbook available. It is a masterpiece of clarity.
FOODS WE EAT
Put this puzzle together and you will find milk, cheese and eggs, meat, fish, beans and cereals, greens, fruits and root vegetables — foods that contain our essential daily needs.
Exactly how they interlock and in what quantities for the most advantageous results for every one of us is another puzzle we must try to solve for ourselves, keeping in mind our age, body type, activities, the climate in which we live, and the food sources available to us. How we wish someone could present us with hard and fast rules as to how and in what exact quantities to assemble the proteins, fats and carbohydrates as well as the small but no less important enzyme and hormone systems, the vitamins, and the trace minerals these basic foods contain so as best to build body structure, maintain it, and give us an energetic zest for living!
Where to turn? Not to the sensational press releases that follow the discovery of fascinating bits and pieces about human nutrition; nor to the oversimplified and frequently ill-founded dicta of food faddists that can lure us into downright harm. First we must search for the widest variety of the best grown unsprayed foods we can find in their freshest condition, and then look for foods with minimal but safe processing and preservatives and without synthetic additives. While great strides have been made in the storage of foods commercially and in the home, if fresh foods in good condition are available to you, choose them every time. To compare the nutritive values in frozen, canned and fresh vegetables, see 798.
Next we can find in the U.S. Handbook on the Composition of Foods some of the known calorie, protein and other values based on the edible portions of common foods. Recent mandatory labeling information, 7, is of some help, although the U.S. Recommended Daily Allowances are based on information from a nongovernmental agency, the National Research Council, a source not acceptable to some authorities. But no one chart of group of charts is the definitive answer for most of us, who are simply not equipped to evaluate the complex relationships of these elements, or to adapt them to the practicalities of daily living. Such studies are built up as averages, and thus have greater value in presenting an overall picture than in solving our individual nutrition problems.
Nevertheless, by applying plain common sense to available mass data, we as well as the experts are inclined to agree that many Americans are privileged to enjoy superabundance and that our nutritional difficulties have to do generally not with under- but with overeating. Statistics on consumption also bear out other trends: first, that we frequently make poor choices and eat too much of the wrong kinds of foods; second, that many of us overconsume drugs as well as foods. Medication, often a lifesaver, may, when used habitually, induce ah adverse effect on the body's ability to profit fully from even the best dietary intake.
Individually computerized diagnoses of our lacks may prove a help in adjusting our deficiencies to our needs. But what we all have in our bodies is one of the greatest of marvels: an already computerized but infinitely more complex built-in system that balances and allocates with infallible and almost instant decision what we ingest, sending each substance on its proper course to make the most of what we give it. And since nutrition is concerned not only with food as such but with the substances that food contains, once these essential nutrients ate chosen, their presentation in the very best state for the body's absorption is the cook's first and foremost job. Often taste, flavor and color at their best reflect this job well done. Read The Foods We Heat, 145, and follow our pointers to success for effective ways to preserve essential nutrients during cooking. And note at the point of use recommendations for optimum storage and handling conditions, for one must always bear in mind the fragility of foods and the many ways contaminants can affect them, and consequently us, when they are carelessly handled or even when such a simple precaution as washing the hands before preparing foods is neglected.
But now let's turn to a more detailed view of nutritional terms: calories, proteins, fats, carbohydrates, accessory factors like vitamins, minerals, enzymatic and hormonal fractions — all of which are needed — and see how they interact to maintain the dietary intake best suited to our individual needs.
A too naïve theory used to prevail for explaining regeneration through food. The human system was thought of as an engine, and you kept it stoked with foods to produce energy. Food can be and still is measured in units of heat, or calories. A Calorie, sometimes called a kilocalorie or K Calorie, is the amount of heat needed to raise one kilogram of water one degree Centigrade. Thus translated into food values, each gram of protein in egg, milk, meat or fish is worth four calories; each gram of carbohydrate in starches and sugars or in vegetables, four calories; and each gram of fat in butters, in vegetable oils and drippings, and in hidden fats, 5, about nine calories. The mere stoking of the body's engine with energy-producing foods may keep life going in emergencies. But to maintain health, food must also have, besides its energy values, the proper proportions of biologic values. Proteins, vitamins, enzymes, hormones, minerals and their regulatory functions are still too complicated to be fully understood. But fortunately for us the body is able to respond to them intuitively.
What we really possess, then, we repeat, is not justa simple stoking mechanism, but a computer system far more elaborate and knowledgeable than anything that man has been able to devise. Our job is to help it along as much as possible, neither stinting ir nor overloading it. Depending on age, weight and activity the following is a rough guide to the favorable division of daily caloric intake: a minimum of 15% for proteins, under 25% for fats, and about 60% for carbohydrates. These percentages are relative: some people with highly efficient absorption and superior metabolism require both lower intake and the lesser amount of protein. No advice for reducing is given here, nor are the vaunted advantages of unusually high protein intake considered — as again such decisions must be highly individual, see About Proteins, at right. In general, and depending also on age, sex, body type and amount of physical activity, adults can use 1700 to 3000 calories a day. Adolescent boys and very active men under fifty-five can utilize close to 3000 calories a day. At the other extreme, women over fifty-five need only about 1700 calories. Women from eighteen to thirty-five need about 2000 calories daily. During pregnancy they can add 200 calories and, during lactation, an extra 1000 calories. Children one to six need from 1100 to 1600. Before a baby's first birthday, his diet should be closely watched, and parents should ask their pediatricians about both the kinds and the amounts of food to give their baby.
Given your present weight, perhaps a more accurate way to calculate your individual calorie requirement is to consider your activity rate. If you use a car to go to work and have a fairly sedentary job, or even if you are a housewife with small children, your rate is probably only 20%; 30% if you are a delivery man of patrolman working out of doors, and 50% if you are a dirt farmer, construction worker or athlete in training. If you multiply your weight by 14 calories, you will get your basal need, that is, the calories you would require if you were completely inactive. When you multiply this amount by your own activity factor and add it to your basal needs, you should get ah approximation of your required daily caloric intake. If you reduce your caloric intake much below this approximate norm, you may be lacking in your mineral, vitamin and protein requirements. Whatever your caloric intake, distribute your choices properly among protein, fat and carbohydrate values.
On our protein intake depends the constant virtual replacement of self. And nowhere in the diet is the relation of quantity to quality greater. The chief components of proteins are 22 amino acids. They form an all-or-nothing team, for food is utilized by the body only in proportion to the presence of the scarcest of them. Fourteen of the 22 aminos are both abundant and versatile. If they are not present when food is ingested, the body is able to synthesize the missing ones from those present. The remaining 8 aminos, however, cannot be synthesized and must be present in the food when ingested. These eight are known as the essential aminos. Four of them — leucine, valine, phenylalanine and threonine — are relatively abundant in foods, but the other four — isoleucine, lysine, methionine and tryptophan — are more scarce. And because utilization of protein by the body depends in each instance on the least abundant member of the essential aminos, these latter four are known as the key aminos.
Generally speaking, proteins from animal sources like egg? meat, fish, and dairy products are valued because their total protein content is high, and they are referred to as complete because they are rich in the essential aminos, and therefore more of the total protein present is utilizable. Those from vegetable sources such as whole grains, nuts, seeds, and legumes — with the exception of soybeans — are less valuable because their total protein content is low. They are referred to as incomplete because they are also Iow in one or more of the eight essential amino acids, meaning that less of their total protein can be utilized by the body. The terms "complete" and "incomplete" ate somewhat misleading, however, because of their absolute connotations. It is still possible to fulfill your daily requirements for protein from incomplete vegetable sources, provided you are willing and able to consume large enough quantities of the incomplete protein item in question. But the utilizable protein content of most cereals is so poor that consuming enough to satisfy protein requirements would be a practical impossibility.
Take corn, for example. It has little protein and many starch calories. A diet based exclusively on corn would require consumption of enormous quantities of com to establish the needed essential aminos. A complete protein source like eggs would therefore be more realistic and desirable in satisfying the same protein requirement with far less caloric intake. In fact, for 10 grams of egg protein at 125 calories, you would have to eat 16.5 grams of corn protein at 500 calories to get ah equivalent amount of usable protein. But since no one wants to live on corn or eggs alone, a more reasonable way to approach the problem is to note how complete and incomplete proteins complement each other.
There are various ways of expressing protein values — net protein utilization, of NPU; protein efficiency ratio, of PFR; and biologic value, or BV. Another unit of measure used on product labels is protein value in relation to casein, 7. Although these terms are all derived by different methods, they correlate well with each other. Whatever the method of expressing this utilization efficiency, one fact remains: that is, the body requires certain kinds and amounts of essential amino acids which must be supplied each day.
Any excess intake of amino acids not compensated for is metabolized away and thus not used for growth or maintenance of the body. Eggs, with a BV of 94, may be considered the most ideal protein from the point of view of utilization to replace body protein. But we can't survive on one food alone.
If we combine durum wheat, with a BV of 60, and lima beans, with a BV of 50, we get through their complementarity of utilizable protein a score of 60. But a BV of 60 is marginal for body replacement, and so a more complete protein such as that contained in milk of eggs should be added to such a meal. Combine, for instance, I tablespoon of peanut butter, with a BV of 43, and one slice of white bread, with a BV of 52. If you add 4 ounces of milk, with a BV of 86, the combination stabilizes at a BV of approximately 80.
In countries dependent mainly on beans and rice of other cereal combinations, the beneficial effects of adding to the diet even small amounts of meat, fish, eggs or dairy products is well recognized. And when various pastas are the staple foods, the inclusion of at least one-third in the form of a complete protein is considered the minimal amount to bring the meal up to acceptable levels. Furthermore, it should be stressed that any meal of snack which fails to include sufficient complete protein, although it may temporarily stay one's hunger, will not replenish all of the metabolic Iosses of the body.
In regions where only vegetable protein is available, grains combined with pulses such as beans and peas ate classic. It has been found that increments of about one-third complete protein reinforce incomplete protein to form a total that is greater than the sum of its parts.
Even more significant differences ate found between processed and unprocessed foods. Brown rice has a BV of 75, as opposed to white rice with a BV of 65. Whole wheat bread has a BV of 67; white bread, 52.
To meet the needs of underdeveloped areas and the threat of worldwide protein shortages, in recent years experiments involving grain, seed and legume combinations, 198, have been undertaken which may one day prove valuable to all of us. Gross nutritional deficiencies ate more conspicuous in areas where protein imbalances are drastic and prolonged, and the effects of improved diet are easier to evaluate than in areas like ours, where such deficiencies are less severe and thus harder to detect. Until recently, we have relied on animal experimentation, and although dietary results thus achieved are valuable, they are not always applicable to man, and, for the most reliable results, data must be based on human reactions.
Since vegetable proteins are incomplete except as noted above, ir is wise to draw two-thirds of the daily protein intake of 10% of your caloric intake from animal sources. Preferably, meats should be fresh — not pickled, salted or highly processed. Protein foods when cooked should not be subjected to too high heat, for then they lose some of their nutrients. Familiar clanger signals are curdling in milk, "stringiness" in cheese and dryness in meat and fish.
Protein requirements generally are slightly higher in colder climates but no matter what the climate, growing children, pregnant women and nursing mothers need a larger proportion of protein than the average adult. The elderly, whose total caloric intake often declines with age, should consume a relatively larger percentage of protein to reinforce their body's less efficient protein metabolism. Again, absolute amounts cannot be given, because needs will depend on the efficiency of utilization by your own body. If your protein supply is largely from meats, fish, fowl and dairy products, a useful formula for calculating average daily protein intake is to allow 4 gram of protein per pound of body weight for adults, and for children from one to three years, 1 gram of protein per pound of body weight. In vegetarian diets structured on vegetable sources alone, with no animal by-products such as eggs and milk, careful balancing is needed to ensure enough complete protein. It is also suggested that the protein content of such a diet be upped from 4 to 5 gram per pound of body weight.
Experiments have shown variations in protein utilization between individuals to be as high as two to one. They have also demonstrated that an individual's protein needs may rise by one-third when he is under great physical of emotional stress. A natural luster in hair, firmness of nails, brightness of eyes and speed of healing are superficial indications of a well-being that comes from adequate protein intake. For a listing of approximate protein content — complete, incomplete and mixed — in average servings of individual foods, see 8.
Today, we cannot mention protein and protein sources without looking beyond our own frontiers. With overpopulation a world problem, can we continue our upward trend in meat consumption? Amounts of land required to produce protein increase by a ratio of one to ten as we proceed from the beginning to the end of the food chain: that is, from the growing plant to meat-eating man. To put it another way, the herbivorous animal must consume about 10 pounds of vegetable or cereal matter to turn it into 1 pound of meat. Or, as another example, the same amount of land is required to produce 10 pounds of soybeans as 1 pound of beef. You can readily see that there is protein waste in this type of food production.
As long as chickens scratched more or less on their own; as long as pigs scavenged family wastes; as long as cattle, ingested grasses from lands often too rough or too dry for efficient grain harvesting, a something-for-nothing process existed. Today's animal husbandry competes in the main for crops that could also be utilized by humans. Chickens fed in batteries, pigs and cattle concentrated in feed lots need preprocessed foods and drugs to prevent the diseases these abnormal living conditions encourage. And their droppings, once recycled on the land, are too often uselessly burned or channeled into our streams, thus initiating gross pollution of air and water.
But should conditions be changed to allot greater quantities of grains, seeds and pulses to human consumption, we would still be faced with the problem of incomplete vegetable protein. As the growing of soybeans, the only complete-protein plant, is limited to certain climates, other vegetable protein sources must be improved or compensated for by combinations of grains and pulses or by the addition of some complete animal protein.
However, amazing genetic advances have been made in the development of grain hybrids, 548, higher both in protein content and in yield than the older types: short, sturdy, storm-resistant, heavy-headed wheat and rice hybrids, rich in protein and quick-maturing; high-lysine corns; and the intergeneric rye-and-wheat hybrid, triticale, are among the recent developments that promise primary improvements in natural sources of vegetable protein. Vegetable protein mixtures, see 3, combined with dry milk or fish meals, now mainly used for animal feeding, would find greater human acceptance if they were made more palatable, which in turn would guarantee a tremendous advance in protein availability at Iow cost for all. Protein has also been developed from yeasts, algae, kelp and petroleum products, and there is even the possibility of recycling the proteins in animal wastes; but, again, unpalatability has kept most of these newer protein sources from the table.
It is of the utmost importance that we guard our ecological soundness with all the knowledge we have at hand — knowledge that in some fields is far in advance of our willingness to apply it. It is essential that we consider new methods of utilizing and conserving land, for many of our soils ate exploited to the point of depletion and are yielding crops with reduced protein and mineral content. Other soils produce only when saturated with chemical fertilizers and develop an inability to recover crop yields without revitalization through either animal of green manuring.
We must also be on the alert for various air pollutants. Spinach and romaine, for instance, will not grow where the air-sulfur content is high, and acreage yields of grains and other vegetables in such areas are adversely affected as well. Further research is needed to explain why saltwater fish die in waters made up from our formula for seawater but will thrive in natural seawater. Readings of chromatograms of synthetic as opposed to natural vitamins reveal startling differences which ate as yet unexplained. These instances would indicate there ate present in natural substances certain micronutrients — as yet not completely identified — which an organism needs in order to carry on vital internal chemical processes and which are lacking in engineered of synthetically produced foods, 535.
Further research and development of genetic seedbanks, now in their infancy, ate needed to maintain efficient seed strains as the wild areas where natural hybridization has taken place are impinged on. For many of our best strains still come from fortuitous rather than man-induced selection. There is an unfortunate tendency to utilize these new seed strains in all areas before their climatic and soil adaptability has been proved, procedures that make them vulnerable to massive failure.
Again, just as variety in the selection of the foods we eat is necessary for our health, a variety of seed sources is essential to maintain the health of our foods. The breeding of plants resistant to disease, drought and insects, and tolerant of varying climates, is as important as hybridization aimed at protein increase. We like to keep in mind the wise old Indian who, when asked why he continued to grow three strains of com when only one was his favorite for food, yield and flavor, answered that he was hedging bis bets; the other two strains would always protect him against a too dry or too cold season of against insect infestation, while his favorite would succumb unless conditions were ideal.
We cannot leave our ecological musings without stressing the importance of these fundamental interrelationships, as complex and subtle in the world of edible plants as are those of the protein combinations and their subsequent utilization by the body, as discussed at left.
Although most grains are wind-pollinated, few of us realize how large and often unexpected a role insect life plays in pollination, and how insecticides can destroy this vital link in the food chain. The current abundance of fruit and vegetables in America can be traced in large part to the importation of the honeybee. The Indians had ah excess of arable land, but for many of their crops they had to rely on much less efficient native pollinators such as noncolonizing bees, wasps and flies. Today, guarding against losing helpful insects is as important as destroying insect enemies — a fact stressed less often than is the need to solve the equally knotty problem of pesticide poisons in the food chain. We can no longer afford to ignore the interrelationships on which global food supplies depend.
While fats have acquired a bad image of late, we must not forget how essential they are. As part of our body fabric they act as fuel and insulation against cold, as cushioning for the internal organs, and as lubricants. Without fats there would be no way to utilize fat-soluble vitamins. Furthermore, the fats we eat that are of vegetable origin contain unsaturated fatty acids which harbor necessary growth factors and help with the digestion of other fats. An important consideration in fat intake is the percentage of saturated to unsaturated fats. We hear and read much about cholesterol — that essential constituent of all body cells. It is synthesized, and its production regulated, by the liver. Cholesterol performs a number of indispensable body functions. Up to a limit, the more of it we eat, the less the liver produces. Excess cholesterol intake, however, like other excesses, is to be avoided, since a surplus of cholesterol may have serious consequences. The fatty acids in the saturated fats, which ate derived from dairy products, animal fats, coconut oil and hydrogenated fats, 541, tend to raise the amount of cholesterol in the blood, while the fatty acids in polyunsaturated vegetable oils tend to lower cholesterol levels if taken in double proportion to saturated fats. To differentiate between these types of fat, see 539.
Few of us realize that much of the fat we consume — like the great mass of an iceberg — is hidden. Hamburgers and doughnuts, all-American classics, contain about one-fourth fat; chocolate, egg yolk and most cheeses about a third; bacon and peanut butter, as much as one-half. And in pecans and certain other nuts and seeds, the fat content can be almost three-fourths! These proportions ate graphically suggested below.
All fats are sensitive to high temperatures, light and air. For best nutritive values store them carefully; and when cooking with them be sure that you do not let them reach the smoking point, 541. If properly handled they have no adverse effect on normal digestion. Favorable temperatures are indicated in individual recipes. Fats are popular for the flavor they impart to other foods, and for the fact that, being slow to leave the stomach, they give a feeling of satiety.
We suggest, again, the consumption of a variety of fats from animal and vegetable sources, but remind you that fat consumption in the United States has climbed in twenty years from the recommended minimum of 20% to more than 40% today.
Carbohydrates, found largely in sugars, fruits, vegetables and cereals, are classed as starches or sugars. The sugars include monosaccharides, such as fruit sugars, 557, and honey, 558, which are sweeter than the disaccharides, such as common table sugar, and the polysaccharides, such as starch. The latter two types must be broken down into simple sugars before they are available for body use. This action is initiated by an enzyme in the saliva, which means that these complex starch carbohydrates should be carefully chewed. So dunking is not only bad manners but bad practice.
The caloric value of fruits and vegetables is frequently lower than that of cereals, while that of all concentrated sweets is higher. Children and athletes can consume larger amounts of sugars and starches with less harm than can relatively inactive people; but many of us tend to eat a greater amount of carbohydrates than we can handle. Our consumption of sweet and starchy foods, to say nothing of highly sweetened beverages, is frequently excessive. Since the 1900s U.S. sugar consumption has increased by 25% , mainly in foods commercially prepared before they come into the home, making our per capita intake of these emptu calories 103 pounds annually. The imbalance that results is acknowledged to be one of the major causes of malnutrition, for the demands excess carbohydrates make on the system may cause, among other dietary disturbances, a deficiency in its supply of the vitamin B complex. For itemized Calorie Values, see 8.
Besides those already described, there are some fifty-odd important known nutrients required by the body, including minerals, vitamins, and other accessory factors. The body can store a few of these, such as the fat-soluble vitamins A, D, E and K, but others, such as the water-soluble vitamins B complex and C, must continually be replaced. The latter occur in those fragile food constituents that ate lost through indifferent handling, excessive processing, and poor cooking. For instance, if you fail to utilize vegetable cooking waters, you ate throwing out about one-third the minerals and water-soluble vitamins of the vegetable. To retain as much of them as possible, please follow the cooking suggestions given in subsequent chapters, and see About Stocks, 520.
If you maintain an adequate intake in such a way as to achieve the complete-protein and fat and carbohydrate balance described above, and ir you choose from the following food groups, you will probably include all the necessary accessory factors. So fill your market basket first so as to assure two 3-ounce servings of complete-protein foods daily — meat, fish, fowl of eggs. Or, if you use combinations of incomplete proteins such as cereals and legumes, seeds, peanuts or gelatin, make sure you plan for the inclusion of some complete-protein food at the same meals, see 8.
Drink daily of use in cooking 2 cups of fresh milk of reconstituted dry milk, 531, or allow enough of the following milk equivalents: for each 1/2 cup of milk allow 1 cup ice cream, 1/3 cup cottage cheese of one 1-inch cube cheddar-type cheese. Ir you are one of those persons lacking the ability to digest the lactose in milk, get your major milk requirements from cheeses, which are low in lactose.
Plan four of more daily servings of starchy foods such as baked goods, cereals of pastas, accenting whole grains. Potatoes ate sometimes included in this group.
Also include daily four or more 1/2- to 3/4-cup servings of fruits and vegetables distributed among citrus fruits or tomatoes and three or more dark green or deep yellow fruits and vegetables, including preferably one raw leafy green vegetable. Also check the constituents of each meal for the bulk found in vegetables and fruits to make sure there are more high- than low-residue foods.
Foods abundant in accessory values include: eggs, cheese, butter, whole milk, egg yolks, fish-especially herring, salmon, tuna and shellfish; beans, peas, nuts, seeds and whole grains; red meats and pork, variety meats, 499; fresh vegetables — especially the yellow and leafy green types — including white and sweet potatoes, brown rice and yellow com; fresh fruits and berries and their juices; tomatoes and tomato juice; cabbage, spinach and cauliflower, as well as watercress, lettuces and other salad greens, and vegetable oils, 541. Bake with whole grains and flavor with brown sugars, molasses, wheat germ and butter. Don't forget to ingest one of the important accessory values, vitamin D, which you can get through exposure to sunlight, and remember that although outdoor exercise will tone your muscles and increase your oxygen intake — and perhaps your calorie needs — it will not necessarily make greater demands on your store of protein, vitamins or minerals.
If you have chosen wisely from the above substances, you may not need additional vitamin supplements. We all know from practical experience and statistical evidence that a well-nourished body has greater resistance to disease than a poorly nourished one. Recent research tends to support the thesis that adequate intake of accessory factors can contribute not only to disease resistance but also to disease prevention.
Other incidentals to bear in mind are: drink 5 to 7 glasses of fluid a day, including water, and, ir you live in a region that calls for ir, use iodized salt, see About Salt, 569.
The schedule outlined above is not necessarily a costly one. It is nearly always possible to substitute cheaper but equally nutritious items from the same food groups. Vegetables of similar accessory value, for example, may be differently priced. Seasonal foods, which automatically give us menu variations, ate usually higher in food value and lower in cost. You can also profitably grow your own. Whole-grain cereals ate no more costly than highly processed ones. Fresh fruits are frequently less expensive than canned fruits, which are often loaded with sugar.
If you are willing to cut down on sugar-laden processed cereals and other sugar items, especial[y fancy baked goods, bottled drinks, and candies, a higher percentage of the diet dollar will be released for dairy products, vegetables and fruits. Do not buy more perishable foods than you can properly store. Use leftovers cold, preferably. To reheat them with minimal loss, see 281.
To sum up, our fundamental effort always must be to provide this highly versatile body of ours with those elements it needs for efficient functioning, and to provide them in such proportions as to subject the body to the least possible strain.
However, not realizing the importance of variety in the selection of foods, some people are guided by calorie values alone. For instance, with bread and potatoes, almost equal in carbohydrates, you will find that bread scores higher in protein and fat factors but potatoes are greatly superior in iron, provitamin A, vitamin C and thiamin, all valuable accessory factors. Some help in making choices is available through product labeling. If any prepared and packaged food shipped in interstate commerce makes nutritional claims as to protein, fat, carbohydrate, calor(es, vitamins, minerals or enrichment, ir must have labels declaring certain nutrient contents and giving both serving size and servings per container. The food processor has the option of declaring fatty acid and/or cholesterol content. He may also indicate the sodium content in the food. Because of differences in protein quality, two levels of protein intake are shown according to the protein efficiency ratio, 8, of case(n: foods with levels equal to or greater than casein, and foods with less than casein values. If a food has less than 20% of the PER of casein, its label cannot declare that it is a source of protein. Sometimes labels indicate the percentages of available nitrogen instead of protein. Given the nitrogen percentage, you may approximate the protein content by multiplying the nitrogen figure by six.
Well-grown minimally processed foods are usually our best sources for complete nourishment; and a well-considered choice of them should in most cases meet our dietary needs.
You will find in this book, along with the classic recipes, a number which remain interesting and palatable even though they lack some everyday ingredient such as eggs or flour. These may be used by those people who have allergies. But we do not prescribe corrective diets; we feel that such situations demand special procedures in consultation with one's physician. As to the all-too-prevalent condition of overweight, it is now generally recognized that on-and-off crash diets are dangerous, and that a reeducation in moderate and varied eating habits is the only safe and permanent solution to this problem.
We stress again that the cook who has the responsibility for supplying the family with food will do well to keep alert to advances in the field of nutrition.
Take an active part in working toward consumer protection, for more and more food processors are gaining control over the condition and content of foods as we buy them. Take an interest, too, in legislative changes affecting labeling. The FDA's original intent for foods included under "standards of identity" ensured that terms like "mayonnaise" or "ice cream" would guarantee the same basic ingredients required in the government-established recipe no matter who manufactured ir. But since the manufacturer is free to disclose or reveal as he pleases a wide variety of added ingredients, the consumer is at a loss to know just what he is buying. And there is a further, more recent loophole. While formerly the word "imitation" was required on labels for any deviations from the original substance, such as variations in taste, smell, color, texture, melting quality, of method of manufacture, today the term "imitation" may be omitted if the government considers the substitute to be nutritionally equal to the original. This so-called equality of the substitute food may be chemically induced of may be achieved by additives of enrichments. "Buyer, beware!"
But in planning menus and cooking, there are considerations other than mete percentages of intake in relation to fats, carbohydrates, proteins, minerals and vitamins. Peoples have learned over the centuries how to cope with poisonous elements that exist in some of the most basic foods. They know sprouting potatoes are heavy in glycoalkaloids; that cassava must be washed in a complicated fashion to rid it of its hydrocyanic content; that soy products must be either heated or fermented to destroy their trypsin- and urease-inhibiting factors; that cabbage, ir it plays a large part in the diet, should be cooked in quantities of water to release its goiterogenic factors even at the expense of vitamin losses, just as wild greens frequently need several blanchings and discardings of the cooking water to rid them of their toxic content, 305. But peoples have also discovered a twentyfold increase in calcium content in limewater-soaked corn for tortillas; that oatmeal, if left wet and warm overnight, will with subsequent cooking release the phytin which otherwise inhibits the body's calcium absorption from other ingested food. Recently ir has been noted that the phytins in soy depress the absorption of zinc. To ensure a control factor against these and various other food pollutants, it would be wise to vary your choice of foods.
So we come back to our puzzle. Unless and Until greater and more practical advice about food properties becomes common knowledge, each of us must choose a wide variety from the basic food groups to make us feel well and to furnish our bodies with the components they need for growth and for maintaining stamina.
APPROXIMATE CALORIE AND PROTEIN VALUES IN AVERAGE SERVINGS
"Personal size and mental sorrow have certainly no necessary proportions. A large, bulky figure has as good a right to be in deep affliction as the most graceful set of limbs in the world. But, fair or not fair, these are unbecoming conjunctions, which reason will patronize in vain — which taste cannot tolerate — which ridicule will seize." — Jane Austen
We have tried, from data currently furnished by the U.S. Department of Agriculture and other authoritative sources, to give you in the first column below as accurate a calorie count as possible for the total edible portion of each serving of food as ir comes to you at the table. Our soup figures ate for canned soups diluted with the same amount of water — or whole milk, in the case of cream soups — unless we specify them as homemade. A cup is the standard 8-ounce measure, and a tablespoon or teaspoon is always a level one. Since we do not expect you to weigh your food at table, this chart should give you a fairly accurate guide to normal servings fora healthy adult. Remember, however, that two martinis before dinner count as much as a generous slice of pie for dessert, and, if you are watching your weight, second thoughts may be better than second helpings.
To use the protein values in the second column on the charts which follow, determine how many grams of protein you require each day, 3. Remember that adequate protein is vital for body maintenance and repairs. Note that with some foods you get too many calories per grato to make that food desirable as a protein source, 3. What is the price in calories you have to pay for a given grato of protein? To find out, divide the number of calories given in a portion of food by the grams of protein in that same portion of food. Foods with less than 35 calories per grato of protein ate considered acceptable. Those with 35 to 70 calories ate considered marginal, and those with 70 or more calories per grato are usually considered unacceptable. But it must be pointed out that the above figures apply only to protein values. While the apple, for instance, is clearly unacceptable for its protein value, it is treasured for its vitamins and minerals and its carbohydrates, mainly in the form of natural sugars. Again there must be a balancing of interrelationships in your intake of basic requirements.
In calculating protein content for the foods below, we have followed those values as suggested by government laws on labeling expressed as to whether the Protein Efficiency Ratio is greater of less than that of casein, the chief protein of milk. You will need 45 grams if the PER is equal to of greater than casein, in which case the figure is in bold-face type, and 65 grams of protein if the PER is less than the value of casein, in which case the figure is in light-face type. Ir the protein has a value of less than 20% of casein, it cannot be considered a significant source of protein and should not be included in your protein calculations. If the figure appears in italics, there is a mixture of foods. A "T" indicates only a trace of protein, and where a dash appears, reliable information on the protein value is not presently available.
Copyright © 1931, 1936, 1941, 1942, 1943, 1946, 1951, 1952, 1953, 1962, 1963, 1964, 1975, by the Bobbs-Merrill Company, Inc.
The Foods We Eat
Canapés and Tea Sandwiches
The Foods We Heat
Cereals and Pastas
Griddle Cakes and Fritter Variations
Brunch, Lunch and Supper Dishes
Savory Sauces and Salad Dressings
Stuffings and Forcemeat
Poultry and Wildfowl
Know Your Ingredients
Breads and Coffee Cakes
Pies and Pastries
Cakes, Cupcakes, Torten, and Filled Cakes
Cookies and Bars
Icings, Toppings and Glazes
Frozen Desserts and Sweet Sauces
Candies and Confections
The Foods We Keep
Canning, Salting, Smoking and Drying
Jellies and Preserves
Pickles and Relishes
Daily prayer is the hardest form of prayer. It's natural to turn to God when things go wrong-when you are in pain or when you are frightened or depressed. It's easy to turn to God in times of joy-at a birth or a wedding, or on a holiday. But making the commitment to open your heart up to God every single day is quite a challenge. There are days when we feel moved, and there are days when we feel nothing. All too often, daily prayer seems like a tedious burden. We want our experiences of prayer to be inspirational, exceptional, but daily prayer is rooted in the unspectacular routine of our lives. Most of us see nothing awe inspiring about getting out of bed in the morning, or grabbing a bite to eat, or nodding off to sleep at night. But we couldn't be more mistaken.
Sometimes it takes an illness to remind us how wondrous it is wake up healthy, to be able to get out of bed and eat and work. Suddenly, the mundane routines we had taken for granted seem precious. We find ourselves giving thanks for small miracles that we never even noticed before. The first meal after surgery. The first step on our own. The first breath of fresh air. The first night at home in our own bed. Of course, we shouldn't have to suffer an illness in order to be grateful for all the ways God blesses us. Daily prayer is a far more pleasant way to achieve the same goal. Taking the time to pray heightens our awareness of God's presence in our lives. It reminds us that God is constantly calling out to us.
One of my favorite quotes from the Jewish mystical teachings is this: "Every blade of grass has an angel that hovers over it and whispers, 'Grow, grow.'" God is here. God is watching over us and hoping for us. God is waiting for us to notice the beauty in every breath we take, the potential in every encounter, the extraordinary possibilities of every ordinary day.
Once, a young man whose wife died in a car accident came to speak to me. He had a strong and burly build, but his eyes were soft and sad. He told me that he couldn't pray now, when he needed God most, because he felt like a hypocrite. He had never prayed before, and he didn't think he had the right to start a relationship with God when he had no history with God. I said to him, "God is already in a relationship with you. You don't need to introduce yourself. God already knows you and already loves you. God suffers with you and is longing to hear your voice."
We are in a relationship with God every day whether we notice it or not. God is waiting for our response.
When we wake up in the morning, we remember to prepare our bodies for the day ahead of us. We wash, we dress, we eat. Would you ever think of leaving the house without brushing your teeth? And yet we rarely take the time to prepare our souls for the day ahead of us. It doesn't need to take very long. Just a minute or two each morning. But a simple morning prayer can literally transform the way we think, feel, behave, and work. A morning prayer helps to remind us how blessed we are-even on those days when you sleep through the alarm, when the coffee spills on your lap, when the toast burns, when the kids are whining, when nothing seems to be going right. Even brief prayer can give us the courage to confront a difficult day, and it can give us the insight to recognize a miraculous one.
Before you race out the door take a moment. Take a deep breath in, let a deep breath out, and talk to God. Tell God your hopes for the new day and your worries too. And don't forget to notice something to be thankful for this day.
A Morning Prayer
There are so many things I take for granted. May I not ignore them today.
Just for today, help me, God, to remember that my life is a gift, that my health is a blessing, that this new day is filled with awesome potential, that I have the capacity to bring something wholly new and unique and good into this world.
Just for today, help me, God, to remember to be kind and patient to the people who love me, and to those who work with me too. Teach me to see all the beauty that I so often ignore, and to listen to the silent longing of my own soul.
Just for today, help me, God, to remember You.
Let this be a good day, God, full of joy and love. Amen.
A Prayer for the Body
Thank You, God, for the body You have given me. Most of the time I take my health for granted. I forget how fortunate I am to live without pain or disability, how blessed I am to be able to see and hear and walk and eat. I forget that this body of mine, with all its imperfections, is a gift from You.
When I am critical of my appearance, remind me, God, that I am created in Your holy image. If I become jealous of someone else's appearance, teach me to treasure my unique form.
Help me, God, to care for my body. Teach me to refrain from any action that will bring harm to me. If I fall prey to a self-destructive habit, fill me with the strength to conquer my cravings.
Lead me to use my body wisely, God. Guide my every limb, God, to perform acts of compassion and kindness.
I thank You, God, for creating me as I am. Amen.
Food on Our Table
Last winter I went to see an exhibit of Norman Rockwell paintings that has been traveling around the country. One painting made a lasting impression on me. The setting is a bustling diner at lunchtime. The scene is so vivid that you can almost hear the chatter and smell the scents of eggs, burgers, and coffee wafting through the air. On one side of a crowded table a Mennonite mother sits beside her young son. Their heads are bowed in silent prayer. This private moment of devotion creates calm in the midst of the clamor. All eyes in the room are fixed on them. The expression on the bystanders' faces is a combination of curiosity and awe. It moved me.
We have the capacity to change the pace and tone of our lives in an instant. We can gobble down our food without even paying attention to what we are eating, or we can take a moment and stop.
Before you eat, take the time to breathe deeply. Look at the food in front of you. Appreciate it. Remember to thank the person who took the time to prepare this food for you. And thank God for the blessed meal before you.
Thanks to the cook
When my husband was courting me, he used to walk me home from synagogue on Saturdays. One day I invited him in. We sat talking for hours sipping tea, and it never occurred to me to offer him something to eat-I didn't know how to cook. At one point I got up to use the bathroom, and he used the occasion to hunt through my cupboards. He was starving. But all he found was a bag of stale potato chips and two cans of tuna. When I returned from the bathroom, I found him looking around my barren kitchen. He picked up a tuna can and asked, "Do you eat it out of the can like a cat?" "Well, yes," I admitted. That night Rob brought me to his apartment and cooked me a magnificent meal. The rest is history. Although every now and then for nostalgia's sake, he opens up a can of tuna and calls, "Here, kitty, kitty."
A Blessing over Food
Thank You, God, for the food on my table and for the cook who, like You, knows the secrets of creation. Thank You for plants, animals, and water, and for my own life, which You nourish and sustain each day. Please, God, answer the prayers of all those who turn to You in need. May all who are hungry be blessed with food. May I never be indifferent to the cries of those in need of my assistance. May I never take my good fortune for granted. Thank You, God, Creator of all. Amen.
It was a Monday morning. I knew in advance it was going to be a painful day. A member of my congregation was dying. I had been up all night with my one-month-old daughter, Noa, who was doing her best to turn colic into an art form. My two-year-old son, Adi, was busy taking fistfuls of mud from the ficus tree in our living room and dumping them onto the floor. This was our second day in our new home. I had a sinus infection and an ear infection. A friend of mine volunteered to watch my children so that I could visit Marty.
I drove to the hospital, made my way to Marty's room, and saw him lying there ashen and unconscious. His nurse took me aside and told me that he probably would not make it through the night. I thanked her for her honesty. Marty was only fifty. Six months before I had taken a walk with him on the boardwalk that runs along Venice Beach. I had trouble keeping up with his pace. He exercised daily, ate well, had a perpetual suntan, and was forever making fun of my pale, or, as he put it, green, complexion. "You need to get your face out of the Talmud and into the sun, Rabbi." I stood beside Marty and recited the final confessional. Then I blessed him and bade him farewell.
I took the elevator to the lobby, headed back to the parking garage, got into my car, and started driving in a total daze. My mind was on Marty, not the road. I accidentally drove my car onto a cement island that separated the lanes in the parking lot. Embarrassed and shaken, I tried to drive off the island, but my car wouldn't budge. People behind me were honking and shouting. Finally, two men got out of their cars and pushed my car off the island as I steered.
Before returning home I decided to drive back to our old apartment to check if we had left anything behind in the haste of packing. When I got there, I saw that the door was ajar. The painters were there repainting the whole place. I told them that I was the old tenant; they nodded at me. I suddenly realized that I had returned to say goodbye. I bid farewell to my son's lavender bedroom that we had painted ourselves, and to the little yard where we had kept three chickens. I stepped back inside to take a final look out the living room window, which had a spectacular view of the ocean, and I noticed something on the floor.
The painters had spread drop cloths all over the place, so at first I thought that I must be mistaken. But when I got closer I recognized it. One of the painters was standing on my tallis, my prayer shawl. It was the prayer shawl my dean had presented to me and draped over my shoulders on the day I became a rabbi. I asked the painter to step off the cloth, then I picked it up and walked out the door. It was spattered with paint. I sat down on the front step, draped my tallis across my lap, and, in honor of Marty, I turned my face to the sun. The warm light felt good against my wet cheeks.
A Prayer for Bad Days
Be with me, God. I feel so lost. I can't seem to escape the dark cloud that is hanging over me today. Help me, God. Give me strength to combat despair and fear. Show me how to put my pain into perspective. Teach me to have faith in the new day that is coming.
Thank You, God, for today's blessings, for tomorrow's hope, and for Your abiding love. Amen.
A Prayer for Those Days When Life Spins Out of Control
When I panic, God, teach me patience.
When I fear, teach me faith.
When I doubt myself, teach me confidence.
When I despair, teach me hope.
When I lose perspective, show me the way-
back to love, back to life, back to You. Amen.
Seeking the Ability to Pray
Having the desire to pray doesn't necessarily lead to prayer. There are numerous obstacles that prevent us from speaking to God. Distractions from outside combine with resistance from inside, and it is no wonder that prayer rarely comes easily. What helps? Make time for daily reflection. Don't feel inhibited by your lack of eloquence. If no great thought enters your heart, just remember to give thanks for something each day. Don't allow guilt or shame to cause you to hide from God. Search for sources of inspiration-the beauty of nature, the love of your family, your health, your hopes for this world. If no words rise up from you, say a prayer for the ability to pray.
A Prayer for the Ability to Pray
Dear God, as I pray, day after unpredictable day,
May the voice of my soul spring forth from my lips.
May I turn to You, God, in tears, in laughter, and in song.
And may my prayers be answered. Amen.
A Prayer for Daily Insight
Open my eyes, God. Help me to perceive what I have ignored, to uncover what I have forsaken, to find what I have been searching for. Remind me that I don't have to journey far to discover something new, for miracles surround me, blessings and holiness abound. And You are near. Amen.
Mentors in Unlikely Places
A couple of years ago when we were doing some construction on our home, my husband and I and our two children moved in with his parents. My mother-in-law had just bought a beautiful downy white couch. As you can imagine, they weren't eager for my children to jump on this highly stainable piece of new furniture, and I did my best to keep the kids out of the living room.
The inevitable occurred when my in-laws were gone for the weekend. My son, in search of a napkin, found the nice white couch and proceeded to wipe his hands full of peanut butter and jelly on it. The minute I saw the golden streak across the sofa cushion I started to panic. I called friend after friend asking for advice on how to remove the stain. Soda water was the most common response. Some recommended Shout. Luckily it was a slipcover, and my friend Jane recommended a very reputable dry cleaner. Needless to say, the next morning I arrived at the dry cleaner's at six and waited for him to open the store. He welcomed me in, and I proceeded to tell him the tale of the brand-new white couch with the peanut butter smeared on it and how my in-laws were returning the following day and how I needed his help. The man held the slipcover in his hands, examined it, and said, "It's my experience that the best way to handle a situation like this is honesty. After all, what if I clean the cover and it comes out a different shade of white from the rest of the couch? That would make things much worse. I think you should calmly sit down with your mother-in-law and just explain what happened." When he handed me back the slipcover, I looked at him and said, "You're not a dry cleaner, you're a rabbi!"
Irma S Rombauer: Good evening! Great to be here!
Irma S Rombauer: Sounds good!
Irma S Rombauer: When mother was baking cookies and I got to lick the spoon.
Irma S Rombauer: Space. We either had to enlarge it or drop it, and we felt the pasta and vegetable chapters were more necessary.
Irma S Rombauer: The automatic bread maker is not as good as breads made by hand, but waking up to the smell of fresh bread is worth the price of admission. We use it for fresh cinnamon raisin toast — mmmmmmm!
Irma S Rombauer: This format was invented by my grandmother as a space saver, and I think it is the most logical and easiest-to-use method.
Irma S Rombauer: It is harder work than you might think. But just to let you know,testers are chosen through friends who vouch for their taste buds. And actually, in this day and time, with the food world so expanded, there are many professionals who do just that for a living.
Irma S Rombauer: The oil should be very hot. The breading should be made using the batter you'll find in the new Joy for Chicken Fried Steak, page 663. Fry two to three minutes each side. Turn only once.
Irma S Rombauer: Try checking the temperature of oven. You can find a hanging thermometer at most housewares departments. Inaccurate oven temperatures are a chronic problem.
Irma S Rombauer: They can be a creative core for a fun meal or party!
Irma S Rombauer: Beef Wellington is still there, but you will find most canned soups removed from recipes. But that doesn't mean you can't use them if you prefer.
Irma S Rombauer: That's a big question! It could take all night, but by and large, it was very similar most years to Thanksgiving dinners in homes across the country. The big difference was probably in dessert, as we generally had hazelnut torte instead of pumpkin pie.
Irma S Rombauer: What kind of cheese did you use? It sounds to me as if you're using too much heat when making the sauce. Try reducing the heat when cooking the sauce and increase the heat when you cook the toast.
Irma S Rombauer: Definitely both. The new JOY was needed for a number of reasons. Recent developments in nutrition and new ingredients were two of the major reasons for the revision. One of the other big reasons was America's new lovefor big flavors. Yay!
Irma S Rombauer: Yes, we have eliminated the need to sift in the basic pancake recipe.
Irma S Rombauer: Hi, Brian and Charlotte! Carrying on the tradition seemed like the logical thing to do. Besides...who else?
Irma S Rombauer: I would recommend refrigerating rather than freezing — but only or a few days.
Irma S Rombauer: A parent always has hopes, but he is young and still has many other things to do first.
Irma S Rombauer: Stephen was invaluable. He has earned the nickname "Fix-it" for a very good reason. His experiences as a cooking instructor in classes all over America keep him very in-touch with what is being cooked, as well as what people want to cook.
Irma S Rombauer: You'll find the major emphasis is on freshness and flavor. The new veggie chapter is over 100 pages long; there is a chapter for pasta, a chapter on beans and grains.... The biggest difference is that it is written for today rather than 20 years ago.
Irma S Rombauer: It has been a pleasure. And to all who joined us, I wish you Happy Thanksgiving and lots of joyful cooking!
BASIC BREAD STUFFING
8 to 10 cups
This and the bread stuffing recipes that follow yield enough to stuff a 14- to 17-pound turkey. Many of the variations yield enough for an additional small casserole of stuffing. To stuff an oven roaster or 6 to 8 rock Cornish hens, halve the recipes. For a larger turkey, increase all the ingredients by half. The optional egg makes the stuffing firm. If you prefer the bread to be moist, skip the toasting step.
Position a rack in the center of the oven. Preheat the oven to 400°F.
Toast until golden brown:
1 pound sliced firm white sandwich, French, or Italian bread, including crusts, cut into 1/2-inch cubes, or 10 cups lightly packed bread cubes
Turn into a large bowl. Heat in a large skillet over medium-high heat until the foam subsides:
4 to 8 tablespoons (1/2 to 1 stick) unsalted butter
Add and cook, stirring, until tender, about 5 minutes:
2 cups chopped onions 1 cup finely chopped celery
Remove from the heat and stir in:
1/4 to 1/2 cup minced fresh parsleyStir into the bread cubes and toss until well combined. Depending on how much butter you started with and how firm you want the stuffing, stir in, a little at a time, until the stuffing is lightly moist but not packed together:
1 teaspoon dried sage, or 1 tablespoon minced fresh
1 teaspoon dried thyme, or 1 tablespoon minced fresh
I teaspoon salt
1/2 teaspoon ground black pepper
1/4 teaspoon freshly grated or ground nutmeg
1/8 teaspoon ground cloves
1/3 to 1 cup chicken stock 1 to 2 large eggs, well beaten (optional)
Adjust the seasonings. To use as a stuffing, reheat just before spooning it into the bird(s). Or moisten with additional:
Stock and/or eggand turn into a large, shallow buttered baking dish. Bake in a 350°F oven until the top has formed a crust and the stuffing is heated through, 25 to 40 minutes.
This information can be found in the Joy Of Cooking's Poultry chapter.
RULES FOR STUFFING BIRDS
1. Always stuff the bird just before roasting‹never ahead of time, which would give any harmful bacteria that might be present in the cavity ample time to breed.
2. Have the stuffing hot and pack it loosely in the body and neck cavities. The stuffing must reach a temperature of 160°F during roasting to ensure that any possible pathogens are killed. If it is cold and packed tightly into the bird, it will not heat to this point until long after the bird is cooked through.
3. You must close the cavities in order to keep the stuffing in place. The quickest and most efficient way to do this is by sewingthe cavities shut with a trussing needle and twine. If you do not own a trussing needle, secure the body cavity with small skewers and lacing (kits for this purpose are sold at kitchen shops) and close the neck cavity with toothpicks.
4. When the bird has cooked through, take the temperature of the stuffing by plunging the stem of the thermometer deep into the body cavity. If the stuffing has not yet reached 160°F, simply take the bird out of the oven, scoop the stuffing into a buttered casserole, and bake it in the hot oven while the bird stands before carving.
5. Finally, always take all the stuffing out of the cooked bird as soon as you begin to carve. Stuffing left inside a large turkey may remain warm for several hours, even if the bird is refrigerated, providing a perfect environment for bacterial growth.
Copyright © 1997 by Simon & Schuster Inc., The Joy of CookingTrust and the MRB Revocable Trust
Posted November 20, 2008
There is a new version of TJoC which I do not like as much as this original one. I have used this book for longer than my 26 years of marriage, and intend to make sure that each of my children have a copy when they establish their own households. The book not only gives well written recipes in many varieties for thousands of recipes - both those one would use in every day cooking, for holiday or festive occasions, large- and small-scale entertaining - but also contains a great deal of information about: preparing and preserving foods (including how to smoke meats); preparing and cooking wild game and organ meats which are not generally found in American supermarkets; clearly explained rules about table-setting and food display; and many more subjects that would take too much time for me to detail. My children and I use it for recipes which range from those for simple pancake or biscuits to more complex gingerbread houses, trifles, etc. Every time I want to make a perfectly pink roast or a turkey dinner, I open TJoC as soon as I bring home the meat so that even my time planning and defrosting will work out perfectly. WARNING: MAKE SURE TO BUY THE HARD COVER VERSION AND EXPECT TO HAVE TO REPLACE IT EVERY 10-15 YEARS FROM HEAVY USAGE!!!
4 out of 4 people found this review helpful.Was this review helpful? Yes NoThank you for your feedback. Report this reviewThank you, this review has been flagged.
Posted June 26, 2002
I have always relied on my Joy of Cooking for the fundamentals. This new edition is sorely lacking the basics, now it has become just another mediocre cook book. The old version had all the basics and was easy to read, the print in this new one is very difficult to follow. My suggestion is scour the used book stores for an older version. My newer version, well, it went back to the store it came from. This is definitely on the 'not Recomended' list until they get back to the basics.
1 out of 1 people found this review helpful.Was this review helpful? Yes NoThank you for your feedback. Report this reviewThank you, this review has been flagged.
Posted December 14, 1999
One of the best cookbooks I have ever used for its ability to reference how to do the simplest things that even many experienced cooks do not know how to do -- how many minutes to broil, bake or steam. Good for vegetarians and meat-eaters alike.
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Posted December 10, 2013
I've collected the last three editions of the Joy of Cooking and look in one of them at least every other week. I just purchased a copy of the latest edition as a wedding present for a young bride who likes to cook but has done very little of it. I recommend to everyone who "thinks" they might like to start cooking, or start cooking more, that they read "Joy" like a novel. Cooking from it will make a serious improvement in the quality of life. If nothing else, it is an invaluable reference. Frequently I need to know "how long and at what temperature must I roast/simmer/fry" a certain meat/fish/vegetable. It has truly been a joy in my life for nearly 50 years.Was this review helpful? Yes NoThank you for your feedback. Report this reviewThank you, this review has been flagged.
Posted February 1, 2013
It's a shame they went and ruined the 1975 (seventh) edition! I wish it was still in print, I'd like some to give to young relatives. The new edition is just another cookbook.Was this review helpful? Yes NoThank you for your feedback. Report this reviewThank you, this review has been flagged.
Posted November 9, 2011
This has been my go to cook book for basics for almost 50 years (the 1975 edition). I own more than 300 cookbooks and love them all, but this is the the most used in the collection. This purchase was for a gift for my daughter recently called me for a specific recipe from it and I was surprised that she did not have a copy; she, too, loves cookbooks and has many. I was embarrassed that I had not given her one so here comes Christmas.Was this review helpful? Yes NoThank you for your feedback. Report this reviewThank you, this review has been flagged.
Posted April 24, 2010
I received my cookbook the Joy of Cooking in 1980 from my best friend as a shower gift. I have used this book constantly over the years as a bible of cooking. While there are no fancy pictures like the cookbooks of today it does give detailed information how to on everything basic/mediocre and more advanced cooks need. My daughter is getting married this June and when my mom asked me what do I get her I immediately said The Joy of Cooking cookbook (the 1975 addition). You may have other cookbooks on your shelf but this is a "must" have.Was this review helpful? Yes NoThank you for your feedback. Report this reviewThank you, this review has been flagged.
Posted February 6, 2010
I'm 51 years old and have never lived without this cookbook. My mother was very attached to hers and as soon as I left home I obtained my own copy. I'm not so dependent on the recipes as I am on the information it supplies on the "whys" and "hows" for cooking. It's also invaluable for its info on substitutions. I don't consider it the best cookbook for a casual cook, but I've never found one better for a serious cook/baker. Using info in this book I've created desserts so consistently good that I've had restaurant owners beg me to provides desserts for them! I recently loaned out my old copy and it never came back - that's the only reason I'm buying one now.Was this review helpful? Yes NoThank you for your feedback. Report this reviewThank you, this review has been flagged.
This is the cornerstone of my cookbook collection simply because it has all the great tricks, the basic ingredients, and techniques necessary to make any cook a great cook. When other cookbooks muddle a recipe with complexity, I can always go to Joy to get the inside scoop on what really should have been written. It is also written in a manner that is easily understood even by my friends that are not native english speakers. BEWARE: The 1975 edition is the best. The new edition (8th edition,usually touted as the 2006 edition) is horrid compared to it. The lettering is difficult to read, it introduces bad shortcuts and many of the basics that make good sound cooking have been edited out. They were clearly unduely influenced by those who should be making reservations for dinner. I am hoping they will come to their senses and write an edition that is more in-depth as it pertains to the ingredients and techniques. I have read mine from cover to cover several times so it is a bit tattered and needs to be replaced (as is the norm every 10 years or so).Was this review helpful? Yes NoThank you for your feedback. Report this reviewThank you, this review has been flagged.
Posted September 19, 2006
The Joy Of Cooking was my very first cookbook given to me by a dear aunt for Christmas in 1965. It's been my favorite & old faithful throughout the years. I bought my daughter & niece a copy too. It definitely is a 'Must Have' cookbook for the kitchen!!Was this review helpful? Yes NoThank you for your feedback. Report this reviewThank you, this review has been flagged.
Posted May 11, 2001
This cookbook is my favorite of my collection. I received it as a wedding gift from my aunt. Its nice because instead of a card she wrote a nice note inside the front cover. I have done the same for wedding gifts since. In fact I am here now to do that very thing.Was this review helpful? Yes NoThank you for your feedback. Report this reviewThank you, this review has been flagged.
Posted December 18, 2000
The Joy of Cooking is a GREAT cookbook. But this is not the current version! I made the mistake of buying this 'newly revised and expanded edition of this American household classic'. But when it arrived, I found it was the 1975 version, a quarter of a century out of date. Now I've got to return this obsolete copy and track down a copy of the 1997 version.
0 out of 1 people found this review helpful.Was this review helpful? Yes NoThank you for your feedback. Report this reviewThank you, this review has been flagged.
Posted December 19, 2000
This is truly a wonderful cookbook. I immediately go to the Joy of Cooking cookbook whenever I want to prepare something special or just an every day meal. I know what I prepare will always turn out perfect because of the recipes and instructions contained in the book. All of the background information in the book is well worth reading before proceeding with any recipe. I've prepared many of the dishes listed in the book and have never been disappointed in any of them. I've used my bread machine for many of the bread recipes included in the book.Was this review helpful? Yes NoThank you for your feedback. Report this reviewThank you, this review has been flagged.
Posted December 7, 2000
My friends and family think I'm a wonderful cook .... it's because I take the time to use the Joy of Cooking Cookbook. There are usually a few extra steps and a few extra ingredients required compared to other recipes in other cookbooks, but that's what makes each recipe extra special. Macaroi and cheese is now Baked Macroni and Salad dressings no longer come in a bottle! There's a new favorite recipe almost every day! Enjoy the Joy of Cooking!Was this review helpful? Yes NoThank you for your feedback. Report this reviewThank you, this review has been flagged.
Posted November 21, 2000
This book is great because it is a comprehensive reference on how to cook anything. The recipes are easy to follow and delicious (check out barley risotto, yum!) I always refer to it when I want to look up a particular food or ingredient and then I peruse their colleciton of recipes for that ingredient. It is great for novices because it explains cooking techniques as well as recipes. I feel this is a must have book.Was this review helpful? Yes NoThank you for your feedback. Report this reviewThank you, this review has been flagged.
Posted November 8, 2000
Joy of Cooking holds a primary spot on my kitchen bookshelf. Everything I've ever wanted to make will be found in Joy and more! It's almost as handy as having a Mom in the kitchen.Was this review helpful? Yes NoThank you for your feedback. Report this reviewThank you, this review has been flagged.
Posted November 30, 2009
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Posted December 8, 2010
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Posted January 16, 2011
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Posted October 25, 2009
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