Lowney’s Cook Book
Maria Willett Howard
Pelican Publishing (2010)
Reviewed by Irene Watson for Reader Views (04/10)
The back of this cookbook says “Originally published in 1907, and then revised in 1912, this guide illustrates that the basics of good cooking do not go out of style.” How true! It’s interesting to first browse “Lowney’s Cook Book” to find that most of the recipes are none other than they are in today’s society. And, yes, Lowney is the Mr. Lowney that founded the chocolate empire.
For the purpose of reviewing we are asked to try out three recipes. That’s the easy part; the hard part was deciding which ones. Being a fan of cocoanut and chocolate, I tried the “Cocoanut Molds with Chocolate Sauce” – an interesting concept, but very delightful and tasty. These were much like a macaroon with sauce on top, but because the recipe calls for 2 cups of milk, the texture was much richer.
The second recipe I tried was “Corn Muffins.” I used Splenda rather than sugar and they turned out delightful. A little on the sweet side, but the texture was very nice.
The third choice was “Roast Mutton.” The recipe is simple – dredge the roast in flour and sprinkle with salt and pepper. I’ve never dredged a leg of lamb with flour before and was pleasantly surprised it created a crust that kept the juices from running out.
If I was to pick one term for this book it would be “simple cooking.” The recipes in “Lowney’s Cook Book” are extremely easy and most ingredients would be found in any kitchen pantry. For me, it was a real pleasure to browse through the old-age recipes and to realize, 100 years later, we are still cooking the same way.