The oldest edition includes a recipe for a Rhubarb Custard Pie (page 652) that I have baked every spring since my marriage. You can also find classic recipes for "opossum", porcupine, muskrat, woodchuck and beaver, including a separate recipe for beaver tail. Seriously? Seriously. I enjoy reading these recipes for entertainment, but hey, one never knows when they might have to cook a porcupine, and when the shit hits the fan, I'll be ready.
Other classics from this edition include "Turned Roasted Chicken" (page 580) and :"Custard Topped Spoon Bread" (page 779). Oh, and "Candied Corned Beef" (pge 677). I'm getting there. I'm getting there.
Candied Corned Beef might sound weird, but think of it like a glazed ham and it's not so far fetched. Basically, after boiling a corned beef until tender you bake it with a sweet glaze that ends up crunchy and delicious. I love serving this with sweet potato fries and green beans.
Glazed Corned Beef (adapted from The Joy of Cooking)
3 tablespoons packed brown sugar
1 1/2 tablespoons soy sauce
1 1/2 teaspoons dry mustard
1 teaspoon ground ginger
Optional additions might include fresh ginger, alspice, or ground coriander)
Mix it up. Smear it over your corned beef. Slide it in a 350 degree oven where it can hang out until golden brown. Slice thinly before serving.