Miss Alice Bradley

"Sunkist Recipes, Oranges-Lemons" was published in 1916 by Alice Bradley and the Sunkist Co-op advertising bunch. It doesn't say that openly, but the introduction mentions 'Sunkist' multiple times and in such glowing references, that you'd have to be pretty thick not to see that this is a targeted piece of work meant to drive sales.

"Now, just a word about the healthfulness of oranges. If every person would eat one Sunkist Orange a day, he or she would find the resulting benefit really surprising. Increase this number to two or three, and the benefits will be correspondingly multiplied, for this rich, sweet juice is one of Nature's most potent tonics and alteratives."

But don't let the sales pitch drive you off. Right after this the book goes on to give you some useful information. Facts about the differences between Navel and Valencia oranges, how citrus can be sliced and diced; how to grate, and even the nutritional value of oranges and lemons. I discovered, for example, that the white part of the skin, the part you don't want if you are grating the rind, is high in pectin. [They use it later as a thickener for jellies. Who knew?!]

It then goes on, of course, to presents the recipes. Before I talk about that let me say a little bit about who Alice Bradley was, for I certainly didn't know before I began reading old recipe books. Turns out she was a Principal of the Fannie Farmer School. As such she certainly knew her way around the kitchen and had access to a laboratory to test recipes. And this narrow subject must have given her a challenge, because there are 50-plus pages of recipes here, all of which incorporate Sunkist oranges and/or lemons.

Topics include "Dinner" -- how to serve fish, clams, oysters, mackerel, haddock and other seafood with Sunkist citrus in the form of sauces, relishes, garnishes, etc. -- Breakfast, Lunch and Snacks. There's German Sour Beef as well as jellies, marmalades, and multitudinous desserts. Some have only a dash of citrus, others have slices.

Beyond that, there are the beverages and dressings, salads and snacks. But rather than ramble one, let me give you the general classifications as Alice lists them at the end of the book.

Meats and Fish
Sauces and Relishes
Jellies and Vegetables
Breads and Sandwiches
Salads and Dressings
Desserts and Beverages
Breakfast and Miscellaneous

In addition, let me give you a sample recipe.

Egg Sauce
1 cup court bouillon
3 tablespoons butler
2 tablespoons flour
1 hard-cooked egg
Salt
Pepper

Melt two tablespoons butter; add flour, and, when smooth, add court bouillon, stirring until it boils. Season to taste, with salt and pepper; add remaining butter and egg thinly sliced or chopped. Or, omit hard-cooked egg, and add two egg yolks, slightly beaten, and Sunkist lemon juice, to taste.

I give the recipe for two reasons. The first to show you what sort of instructions there are. And the second, to show you that you might have to look up a definition or two. I, at least, did not know what 'court bouillon' is. (I think its a broth suitable for poaching fish or fowl. Veggie based, rather than beef or lamb. The internet definitions seem a little contradictory.)

Finally: The only thing left to comment on are the delightful drawings. There are quite a few and I happened to enjoy them not only because they were helpful in showing techniques and what garnishes might look like; but also because they harken back to that bygone era. There are maids in caps, and on the cover of the book, dignified workers wearing gloves, picking fruit before a pristine snow-capped mountain and a Spanish style hacienda.

An enjoyable book. I think those that enjoy old cookbooks will find it of interest. The version I read was an ebook, so I cannot speak directly of the quality of this reprint.

Pam T~
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