The Household Seal of Approval

Part of the attraction for me to vintage cookbooks and vintage books in general is the incredible amount of care that went into the designs.  Think of pulp fiction novels from the 50's.  The enduring attraction, to some extent, is the cover artwork.  Vying for attention from shelves and newsstands of years gone by, they are brightly colored, titilating, and suggestive.  Some cookbooks of decades ago hold that same attraction for me.  So many cookbooks have amazing graphics and design--from embossed covers of intricate detail to illustrations with mid-century style and swagger.  While surface beauty wasn't the only factor that led to this week's cookbook pick, it did make me linger a little longer over my choice.

From 1941, The Household Searchlight Recipe Book came out of Topeka, Kansas.  I did a little research on The Household Magazine and discovered that it was pretty prolific for its time.  In 1931, it had a subscription circulation of over 1 million readers.  The Library of Congress even has an issue from 1926 in its digital archives, which is a treat to look through.  The recipe book has an extensive index of options, with recipes tested and given the 'Searchlight Seal of Approval,' which must have been the Topeka version of the Good Housekeeping seal.  The 'Sandwiches' section alone provided a plethora of options, which is what made it win out over the Trader Vic's cookbook that was also under consideration.  A lot of ingenious combinations, a lot of downright odd combinations, all under the categories of open faced or closed sandwiches, with gentle suggestions on what bread to use and whether to keep crusts on or off.

I could have chosen Pineapple Peanut Sandwiches, Baked Bean Sandwiches, Black Walnut Sandwiches, or even Coconut Sandwiches.  But I didn't.  What I did choose was the Fig Nut Sandwiches and the Carrot Sandwiches.  With some of the choices available here, your next tea party would be anything but ordinary.

I took liberty with the recipes since both called for a specific salad dressing to mix in.  I used what I had on hand, or just shaved enough off the recipe to make it still work without having to make anything more.

Carrot Sandwiches
Adapted from The Household Searchlight Recipe Book
Recipe courtesy of Eulalie Weber, Marysville, KS

1 large carrot, washed, top and root end trimmed
1/2 cup dry roasted peanuts
Arugula, washed
2 tbsp tahini dressing
2 slices whole wheat bread, toasted

In a food processor, grind peanuts to fine consistency, but not peanut butter.  With the shredder blade, add the carrot and pulse to combine.  Add dressing to bring to spreadable consistency.  You could easily use the same amount of vegetable or olive oil in place of the dressing.  Spread on one slice of toast with arugula, top with second slice and cut into triangles. 

Fig Nut Sandwiches
Adapted from The Household Searchlight Recipe Book

1 cup dried figs, about 8 or 9
1/4 cup almonds
2 tbsp honey
1 tbsp lemon juice
2 tbsp mayonnaise
pinch of salt
baguette, sliced thin and grilled

Grind almonds in a food processor until minced but not ground too finely.  Add figs and grind until combined.  Add remaining ingredients and process until it becomes the consistenly of a chunky spread.  Spread on bageutte slices.

Alone in the Kitchen with an Eggplant

...is the name of a wonderful book edited by Jenni Ferrari-Adler.  Subtitled 'Confessions of Cooking for One and Dining Alone,' the book is filled with essays from writers and foodies, including Marcella Hazan, Nora Ephron, and Amanda Hesser among others.  I think of this book quite a bit when I'm home cooking for myself.  I love how these people admit to making strange concoctions, sharing their recipes, or admitting to the world that there's nothing wrong with the occasional can of Spaghetti O's.

I find myself alone in the kitchen with eggplant--literally--on a regular basis.  One of the grocery stores that I shop usually have eggplant on sale inexpensively.  I picked up another pair this past weekend since they were two for a dollar. I'm not talking about those small Indian eggplant, these are hefty vegetables.  I'm still experimenting with uses for eggplant, but since I'm close to obsessed with baba ganoush, it's what I make more times than not.

I have no hard and fast rules for what goes into this recipe except for roasted eggplant, minced garlic, and a couple of tablespoons of tahini.  I'll see what's in the Italian Pantry and add as the mood strikes.  This version leaned towards Mediterranean with the addition of olive juice.  I had a huge jar of Seville olives and after the olives were gone, I still had a jar of juice.  The juice was an excellent addition to the dip along with an excuse for a dirty martini (as if I needed one).

Roasted Eggplant Dip
(Makes about 1 1/2 cups)


2 large eggplant
2 tablespoons tahini
1 teaspoon minced garlic
3 tablespoons olive juice
Olive oil
salt and pepper, to taste


Pre-heat oven to 400 degrees.  Slice eggplant in half lengthwise and place on baking sheet.  Sprinkle with a little salt and pepper.  I don't draw the moisture out first, as I like the juice produced from the roasting.  Roast eggplant for about 30-35 minutes.  Remove from oven and scoop eggplant out of skins.  Add eggplant, tahini, olive juice, and minced garlic to blender or food processor.  Puree until smooth, slowly drizzling in olive oil to reach desired consistency.  Add salt and pepper to taste.


Serve with baked pita chips, baguette slices, or crackers.