I collect cookbooks.

Many of them fall into a category I call “The Church Women Organization’ cookbooks.

Usually type written and spiral bound, they are the pooled recipes of Midwest church women. I find them nostalgic, charming and at times humorous. The books reveal the diet and tastes of these women. The books also reflect the attitudes of the church and the times the cookbook was published.

Reading between the lines is fun; sometimes I sense one or two women are either very good cooks or perhaps they are ‘in charge’, as their names and recipes pop up frequently.
There always seems to be at least one awful sounding recipe that I sense someone included for church political reasons.

Despite the differences in time, location, and denomination most of the cook books have the same recipes. I suppose this is from networking, women talking to other women sharing recipes. An anthropologist might add Midwest cooking isn’t various to begin with.

There are casseroles made with cream of mushroom soup; ambrosia salad; ‘easy hot dish’ recipes; potatoes au gratin; ham and pineapple combinations; and cookie and bar recipes for days. They seem nostalgic as this is indeed what my mother made.

The irony is just about everything I enjoy eating today no way resembles these recipes; both the styles of food I like now and in the food preparation. For instance, not one of the church cookbooks mentions a wok or a food processor.

Here’s an example of a church woman’s cookbook recipe. Nothing captures the Ur-text of these things as:

TUNA FISH CASSEROLE -from the Wesley United Methodist Church’s “Sharing Family Favorites” from Oshkosh, WI.

3c. egg noodles 1 c. drained peas. 1 can cream of mushroom soup 1 can tuna fish

1 small onion 1 T butter 1 1/2 c. cracker crumbs.

Pour can of soup over cooked egg noodles. Mix in peas and onions. Drain tuna, separate and flake. Mix with noodles. Sprinkle cracker crumbs over the top of the casserole and dot generously with butter. Bake in 350 degree oven for 35 minutes.

Every third cookbook has that dreadful ‘recipe for a good marriage’or ‘how to preserve a husband’.

One old cookbook has a section titled ‘From foreign lands’. The recipes include chop suey and spanish rice and enchiladas.

One cookbook from the 1930s tells the reader (presumed to be another woman) that if her cooking is good her man will stay at home i.e. not stray from the marriage. (translation; if you were a good cook he would not be unfaithful).

I think my favorite is the Lutheran Church Basement Women Cookbook, which gives me the recipe for;

Everday Jello

1 small box Jello 1C hot water 1 C cold water

Dissolve Jello in hot water. Add cold water and set. This recipe can be doubled.

Try to tell as many people as you can!