This story is about the cookbook find of my life. The Gold Cook Book is from 1947. It is more than 2 inches thick. The Introduction to it is by Oscar of the Waldorf Astoria. It begins: “The tasty savoriness of fine food, properly prepared. The appetizing blend of flavors to which we are accustomed. The appeal of truly good things to eat, that knows no boundary of race, creed or country. Theses are universal pleasures of the gourmet.” (Owell… punctuation aside, this statement sums up a heck of a lot of ideas about good food.)
This cookbook was found in a barrel of books at a Goodwill store ages ago for 50 cents! It’s a treasure of how to cook everything and then some more. Please. THANK YOU to whomever tossed it out.
The author, Master Chef Louis P. De Gouy was the son of a chef who was the Esquire of Cuisine at the Court of Austria and Belgium. Louis P. De Gouy wrote more than one cookbook for professionals and homemakers alike. His bio reads: “his longest tenure was his 30 year association with the Waldorf-Astoria Hotel.” “…When Gourmet Magazine was started in January, 1941; Louis was its first chef.” He had a long and distinguished career.
All the recipes emphasize the art of seasoning food. The recipes were all made by the Chef De Gouy. Including the index there are 1256 pages. (Yes, you read it right.) On page 1088 I found the recipe for Corn Muffins. It’s opposite the recipe for Johnny Cakes, which I found when looking up a recipe to make a long forgotten meal from Rhode Island – Johnny Cakes. I’ll make those another time.
Corn Muffins Master Recipe
2 cups of bread flour sifted twice
2 tablespoons granulated sugar
1 tablespoon baking powder
1 cup of corn meal (white or yellow)*
1/2 tablespoon salt
1 cup sweet milk (about)*
1 whole fresh egg well beaten
4 tablespoons of melted shortening*
Makes 12 Muffins. Set oven temperature to 375 degrees F.
Baking time : 25-30 Minutes
Add sugar, baking powder and salt to flour and sift into a warm bowl containing the cornmeal and mix well.
Combine milk, and melted shortening, blend well and pour over flour mixture stir just enough just to dampen flour. Fill greased muffin pans 2/3 full and bake as directed or until muffins are browed and have shrunk from the sides of the pan.
*Notes: From this recipe I made cornbread and not muffins. Instead: replaced the 1 cup corn meal with 1 cup of corn flour and replaced the melted shortening with 3 tablespoons of organic canola oil. This meant I had to add 1/2 cup of milk more to the batter to adjust for the corn flour. It was like concrete without the extra milk.
Greased and 8″X 8″ pan with oil and baked for 30 plus minutes. Turning the pan midway to get it brown on each side. My oven doesn’t seem to be cooking evenly. Nertz.
It’s delicious. Great fine crumb to the cornbread. Can be heated up easily. Serve with butter and honey or with your favorite jam. Goes good with beans and rice too.
Thanks for stopping by my kitchen.
Have a beautiful day wherever you may be.
Is that a bite out of the cornbread?