I am a big fan of cooking in a slow cooker. I mentioned in this post that I have four slow cookers in graduated sizes for when I want to cook a little bit or a lot. I love that I can pop something into the pot and set it to cook overnight while I sleep (I often do this with chicken stock or a turkey breast). I love this little cookbook called Crockery Cookery (there's something very pleasant about saying that out loud), written by Mable Hoffman. It was first published in 1975, when the slow cooking trend first started to sweep the nation. It contains recipes, tips, tricks and a guide to all slow cookers that were available in 1975 (not particularly helpful these days, but an interesting blast from the past).
My copy has a receipt in it from a Salvation Army Thrift Shop from 1983, marking the recipe for Turkey Tetrazzini. It uses canned mushrooms, but other than that calls for fresh veggies and good ingredients, showing me that not all recipes from the seventies are a wasteland of processed ingredients and horrible chemicals.
New York Times Magazine's food issue
Chicken McNuggets frolic at New York City pet store
Eat your broccoli orbs! 
Reader Comments (Page 1 of 1)
4-02-2008 @ 8:32AM
LinC said...
I still have (and use) the crockpot pictured on the cover. I think older crockpots (available at yard sales, often in immaculate condition) cook much better than the newer ones. And have longer cords. Thanks for posting about this cookbook. I'll have to look for a copy on-line (abebooks.com is a great resource).
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