I remember grocery store promotions where each month you could purchase one of a set and over time you accumulated the set. I’ve seen this type of promotion for dish sets and pots and pans (we purchased our Paderno this way) but in the late ’60’s, through the ’70’s and into the early ’80’s it was usually encyclopedia.
The set of red and gold trimmed Funk & Wagnalls New World Encyclopedia snugged into its specially designed rack resting on a kitchen shelf was one such acquisition. Diligent in not missing a single book, my dad made sure to complete the set with his grocery shopping. So too the Woman’s Day Encyclopedia of Cookery.
My dad, as I’ve mentioned before, was a great cook and did all the cooking in the family. His Woman’s Day set was promised to my partner as he too has a love of cooking. Recently, Volume 3 Bre-Car offered up a great Brussels sprouts recipe.
Brussels Sprouts with Tarragon-Mustard Sauce
- 1 pound Brussels sprouts,washed and trimmed
- 2 tbsp finely chopped onion
- 1 1/2 tbsp butter
- 1 1/2 tbsp flour (we used organic whole spelt flour)
- 3/4 tsp dry mustard
- 1/4 tsp dried tarragon
- 1 c chicken broth
- 1 tbsp cider vinegar (we used mango vinegar)
Cook sprouts in small amt of lightly salterd boiling water until just tender, drain and keep hot. Saute onion in butter until tender but not browned. Stir in flour, mustard and tarragon. Add broth and vinegar and cook, stirring, until smooth and thickened. Serve over sprouts.