This is My Mojito… Now that I’ve got your attention, …
There is a small cookbook that was willed to me from a dear relative. The dust cover is a bit tattered. Over the years, I have opened it and searched for ideas that pre-online searches failed at horribly. The oak bookshelf for these little treasures, as this book is, contains several aged cookbooks that are rare or out of print. Many are softcover gems on ethnic cuisine that were gathered on exotic islands or at their airports’ gift shops in a last-minute purchase. Dog-eared pages, stained with gravies, give evidence of their importance to me.
Gram or Liter, Cup or Pinch
A lack of Celsius temperatures on the oven dial does not remotely cover the variety of measures, temperatures and rules in many of my cookbooks. Aside from baking, my rule is alway 325 degrees fahrenheit. I can deal with liters, but grams baffle me, excepting hashish talk, of a prior age, of course. In the old days, “sprinkle” was uses a lot. One book, a Betty Crocker three-ring binder, has a wonderful section on “Happy-Hour Cocktails”. In this section the talents of a chemist come to be, as exact measurements of Angostura Bitters fulfills the perfect flavor and color of the Classic Manhattan. Holiday Punch for the wassail bowl lists a dozen ingredients. These retro times demanded the chef to pay attention. My simple mojito has simple rules: freshness in all ingredients and simple sugar syrup with Cachaça Brazilian White Cane Rum. Simple.
Rose Louise Sorce was native to her Italian heritage, and a resident of Milwwakee in the early 1950’s. Her recipes were handed down from grandmother to mother to her. A state fair booth in Wisconsin got her started on writing, according to an old Milwaukee Journal story by their staff. La Cucina from Twayne Publishers in 1952 was the rollout of years of work. I refer to this book from time to time.
Let’s call up some friends; like 1000! Perhaps you have a church basement around? Can we find several 12 gallon steel simmering pots?
Can I have the left-overs? Enjoy.