A vintage recipe from a newly dusted off cookbook, What Cooks in Suburbia, by Lila Perl. You will make yourself and others v. happy if you bake this now.
My father loved Limburger cheese, which we never let him eat in the house; he was exiled to our suburban home's screened-in back porch while we watched him, pointlessly holding our noses, through the kitchen door.
Limburger! It must have been one of the first over-the-counter stinky cheeses ... before camembert and gorgonzola became popular. Love the image of you holding your noses!
Made my first batch of these yesterday afternoon for my sister and her family - two birthdays over two days. I asked her to report back but in the meantime I’ll be making another batch for myself!
I grew up in the Midwest & my grandfather would have a glass of milk with wheat bread in it when he came home after his late shift. I remember laying in bed hearing him open the silverware drawer & then the tinkling of the spoon in the glass as he ate.
These look amazing and will definitely be added to my Must Bake This Summer list. The most shocking thing is the suggestion of iced coffee in 1961. Lila Perl was ahead of her time (or maybe I just assume that iced coffee was a millennial invention? haha) and clearly very wise! Roly-Poly + iced coffee... yes please.
Throughout my 1950s childhood, my dad worked in the family liquor store with my grandfather and my uncle. He came home for lunch and again for dinner, and he had Wednesdays off, but otherwise if the store was open he was behind the counter. But the store was closed on Sunday mornings, so that meant - sound the joyful trumpets - PANCAKES!! We never knew what Dad would drop in the batter to surprise us: sometimes chocolate chips, sometimes bits of fruit. But then there was the time we showed up at the table to find...pink pancakes. Whaaat?? Somehow - I suspect by mistake - we had acquired a jar of strawberry rhubarb jam, and since my parents had grown up in the Great Depression food was never wasted even if you didn’t like it, so Dad stirred the jam into the batter. My mother and my younger brother at least ate what was on their plates. I, um, didn’t. Rhubarb looked like pink celery and tasted sour and nasty and nope, I’d rather be exiled to my room and miss a Sunday morning cartoons than eat it. I suppose I could give it another try, now that I’m nearly 75. Or not.
'pink celery.' love that description. as well as the image of your dad plunking around the kitchen whipping up a batter and wondering what to put in the pancakes this week. it makes me smile so wide. As for your having to try rhubarb, ever...I absolve you of that. You are free to eat as you please!
Hi Marissa, I recently tried Shan Shan noodle and found your NYT article about it. It’s a beautiful piece. Then I found you on substack. Wondering if you still do jersey restaurant reviews? If not, is there someone else you would recommend?
Thanks for the nice thoughts. I still love Shan Shan. I haven't formally reviewed restaurants for a year or so, although I always keep a running list of the best pizzerias and interesting new spots in my head. I suppose I should publish those. I don't follow anyone specifically, but in general, NJMonthly magazine keeps the best track of what's new and opening around the state and don't rely on press releases to let you know what's going on.
Loved this article! My mother left me some of her favorite cookbooks from around this era including the unintentionally funny Thoughts for Buffets which I occasionally use. I love a brunch recipe that doesn’t require a yeast dough so thank you! Love your podcast too.
Though I have a strict rule about following recipes as written the first time....I’m dying to put that syrup on the rolls right out of the oven. But I won’t do it until the second time because there will be a second time, I’m sure.
I made this recently with the last of our home-grown blueberry crop. Honestly, I was dubious how it would turn out as it contains no cinnamon, and I think blueberries and cinnamon go together like Fred and Ginger. But I wanted to try it as written first, and I'm so glad that I did. Warm with vanilla ice cream this is heaven! Lightly reheated the next morning with coffee was decadent. This will enter the rotation.
Did I miss a step?? Step 2 Combine sugar, water, lemon juice and lemon zest. Bring to a boil and simmer for 3 minutes, remove from heat and set aside. (Simmer: small bubbles appear at the side of the pan) Whata happens with this? Add the blueberries?
Tell me! I want to know about the metal cabinets.
OK! I like that. I will write up a post!
Marissa! You know ALL the secrets! You are the Mata Hari of cookies!
Ohhhh, that is ME
My father loved Limburger cheese, which we never let him eat in the house; he was exiled to our suburban home's screened-in back porch while we watched him, pointlessly holding our noses, through the kitchen door.
Limburger! It must have been one of the first over-the-counter stinky cheeses ... before camembert and gorgonzola became popular. Love the image of you holding your noses!
Made my first batch of these yesterday afternoon for my sister and her family - two birthdays over two days. I asked her to report back but in the meantime I’ll be making another batch for myself!
I'm literally baking some as we speak! (Okay, the oven is baking them, but you know what I mean!) LMK how yours go!
My dad drank buttermilk, a tall glass, every Saturday and Sunday with breakfast.
My dad LOVED buttermilk too. A tall glass and it would leave weird curdled marks on the glass.
In the South, chunks of cornbread were added to the glass. With a lot of mouths to feed, that occasionally was dinner.
I grew up in the Midwest & my grandfather would have a glass of milk with wheat bread in it when he came home after his late shift. I remember laying in bed hearing him open the silverware drawer & then the tinkling of the spoon in the glass as he ate.
that sound. I know exactly what you mean. isn't it funny how those small sounds are so memorable. like hearing the change in my dad's pocket.
Okay, I want to know about metal cabinets!
I promise to write up a post!
Thank you! It’s a branch of history/ material culture which I find fascinating
These look amazing and will definitely be added to my Must Bake This Summer list. The most shocking thing is the suggestion of iced coffee in 1961. Lila Perl was ahead of her time (or maybe I just assume that iced coffee was a millennial invention? haha) and clearly very wise! Roly-Poly + iced coffee... yes please.
I will look into iced coffee's entrance onto the scene!
Throughout my 1950s childhood, my dad worked in the family liquor store with my grandfather and my uncle. He came home for lunch and again for dinner, and he had Wednesdays off, but otherwise if the store was open he was behind the counter. But the store was closed on Sunday mornings, so that meant - sound the joyful trumpets - PANCAKES!! We never knew what Dad would drop in the batter to surprise us: sometimes chocolate chips, sometimes bits of fruit. But then there was the time we showed up at the table to find...pink pancakes. Whaaat?? Somehow - I suspect by mistake - we had acquired a jar of strawberry rhubarb jam, and since my parents had grown up in the Great Depression food was never wasted even if you didn’t like it, so Dad stirred the jam into the batter. My mother and my younger brother at least ate what was on their plates. I, um, didn’t. Rhubarb looked like pink celery and tasted sour and nasty and nope, I’d rather be exiled to my room and miss a Sunday morning cartoons than eat it. I suppose I could give it another try, now that I’m nearly 75. Or not.
'pink celery.' love that description. as well as the image of your dad plunking around the kitchen whipping up a batter and wondering what to put in the pancakes this week. it makes me smile so wide. As for your having to try rhubarb, ever...I absolve you of that. You are free to eat as you please!
Rhubarb is good with icecream. By itself it’s a little strong!!!
Hi Marissa, I recently tried Shan Shan noodle and found your NYT article about it. It’s a beautiful piece. Then I found you on substack. Wondering if you still do jersey restaurant reviews? If not, is there someone else you would recommend?
Thanks for the nice thoughts. I still love Shan Shan. I haven't formally reviewed restaurants for a year or so, although I always keep a running list of the best pizzerias and interesting new spots in my head. I suppose I should publish those. I don't follow anyone specifically, but in general, NJMonthly magazine keeps the best track of what's new and opening around the state and don't rely on press releases to let you know what's going on.
I loved this piece. Nothing better than history that makes you drool.
Loved this article! My mother left me some of her favorite cookbooks from around this era including the unintentionally funny Thoughts for Buffets which I occasionally use. I love a brunch recipe that doesn’t require a yeast dough so thank you! Love your podcast too.
The title "Thoughts for Buffets" so embodies relaxed elegance. I hope it has a chapter called "The Charm of the Chafing Dish." LOL.
Though I have a strict rule about following recipes as written the first time....I’m dying to put that syrup on the rolls right out of the oven. But I won’t do it until the second time because there will be a second time, I’m sure.
Yes, yes, try it. I actually poured some leftover lemon juice on one of my trials just to see, but it's not worth it. the syrup however.... lmk!
Sounds & looks amazing!
thank you! hope you try them.
I made this recently with the last of our home-grown blueberry crop. Honestly, I was dubious how it would turn out as it contains no cinnamon, and I think blueberries and cinnamon go together like Fred and Ginger. But I wanted to try it as written first, and I'm so glad that I did. Warm with vanilla ice cream this is heaven! Lightly reheated the next morning with coffee was decadent. This will enter the rotation.
Did I miss a step?? Step 2 Combine sugar, water, lemon juice and lemon zest. Bring to a boil and simmer for 3 minutes, remove from heat and set aside. (Simmer: small bubbles appear at the side of the pan) Whata happens with this? Add the blueberries?
Just out of the oven. Not as roly as yours but I know they'll taste good.