At Home On The Range – Elizabeth Gilbert

These quantities fill 8 bread pans but for gifts to be mailed, straight-sided pans are better, and best of all for this purpose are new glass casseroles with a lid that can be left on while the cakes are baking and help protect them afterward when journeying. Surround the wrapped cakes with heavy cardboard and wrap again in heavy brown paper before they go off to your friends.

Bake in deep pans as small as 3 inches by 7 or cut the larger cakes in half after ripening, for wonderful “extras” to tuck in Christmas or birthday packages. Mine have gone half around the world in perfect condition. Gauge the weights of the dried fruit in the recipe by the statements on their packages. Don’t fall for the ready sliced and packaged peels—they are not as good as when cut freshly. Use an electric mixer if possible for the eggs, butter and sugar, and roll up your sleeves before starting, for you’ll be in to the elbows.

Pick over 3 pounds of currants, 1½ pounds of seeded raisins, and 1½ pounds of the seedless variety. Cut 1 pound of seeded dates into small pieces. Shred 1 pound of candied citron and ¼ each of candied lemon and orange peel. Cut in half ½ pound of candied cherries. Mix the fruits and peels together and sprinkle over them ½ cup of rum.

In another bowl, cream 1 pound of butter with 1 pound of soft light brown sugar. Beat 12 eggs until light and add to the butter and sugar, with ¾ cup of molasses and ½ cup of brandy or rye whisky, and beat again. Sift into this 4 cups of flour and 1 tablespoon each of cinnamon, nutmeg, and mace, and ½ teaspoon each of clove and allspice. Beat again. Pour the batter over the fruit and peel, and mix thoroughly until every piece is coated.

Bare hands are the best implements here and a big cooking pot or dish pan the best container. Grease the chosen pans or casseroles with oil or lard. Line the bottoms and sides with heavy brown paper and grease that, too. Pat the completed cake batter gently into its pans up to the three-quarter mark.

“You Don’t Eat That?” Hard-Shelled Ancestors and Their Finny Friends Greens from the Ground Up It’s a Cinch with Sauces Salad Days and Ways for Dressing Them Mrs. Rorer’s, Grandmother’s and My Just Desserts Preserve Yourself in a Jam Support Your Ego with the Staff of Life “Open Your Mouth and Say ‘Ah-ha’” Egg Yourself on in Emergencies Painless Party Giving and Effortless Entertaining Give Your Friends a Break with Breakfasts Less Moaning at the Bar, Please Hot Stuff for the Range Owner Selected Recipes Index About ScholarMatch About 826 National Other McSweeney’s Publications About the Authors Copyright Page 1kitap1.com/en All of the author’s proceeds from this book go to ScholarMatch, a nonprofit organization that increases college access for low-income students of exceptional promise.

For more information, visit www.scholarmatch.org. 1kitap1.com/en Foreword by ELIZABETH GILBERT This cookbook has been around my family a lot longer than I have. At Home on the Range was first published in 1947, back when my father—now a grey-bearded man in flannel shirts—was a towheaded toddler in droopy pants. The book was dedicated to my Aunt Nancy, whom the author described as a five-year-old child already in possession of the “two prime requisites of a good cook: a hearty appetite and a sense of humor.”

(Nancy is still in possession of both those fine qualities, I am happy to say, but she is now a grandmother.) The copy of the cookbook that I inherited belonged to my own grandmother, our beloved and long- gone Nini, whose penciled notes (“Never apologize for your cooking!”) are still in the margins. The book was written by her mother—my great-grandmother—who was a cooking columnist for the Wilmington Star, and who died of alcoholism long before I was born.

Her name was Margaret Yardley Potter, but everyone in my family called her Gima, and until this year, I had never read a word of her writing. Of course, I’d seen the book on family bookshelves, and had certainly heard the name Gima mentioned with love and longing, but I’d never actually opened the volume.

I’m not sure why. Maybe I was busy.

This is a short excerpt from the opening of “” by Unknown, quoted for review and introduction purposes. All rights belong to the copyright holders.

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