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excerpts from The TIME Reader's Book of Recipes

1949: Florence Arfmann

The three recipes on this page are from the "International" section of The TIME Reader's Book of Recipes (E. P. Dutton & Co., Inc., 1949); recipes edited and kitchen tested by Florence Arfmann.


The TIME Reader's Book of Recipes

Two hundred and Thirty Recipes of the Women who read TIME

Selected and Tested by Florence Arfmann

with occasional comments by the contributors

E. P. Dutton & Co., Inc. 1949


Fresh Corn Muffins

  • 4 ears corn, fresh or frozen (about 1 1/2 cups)
  • 2 1/2 teaspoons baking powder
  • 1/2 teaspoon salt

Grate corn off the cob and measure to make 1 1/2 cups. Add baking powder and salt to corn. Mix quickly. Fill well greased muffin tins 1/2 full and bake in hot oven (425 degrees F.) 25 minutes or until a toothpick comes out clean. Serve hot with butter. Makes 6 to 8 muffins, depending on the size.

A favorite recipe of
Mrs. Edwin Cozzens, Elat, Ebolowa,
French Cameroun, West Africa
"This should be of especial interest to the great corn belt of the U.S.A. Note: If fresh corn is used, they will be done when still a bit sticky on inside. The older the corn, the drier the muffins. You can't spoil them, they are always good. Do not add flour. Do not add milk or water."

Ground Nut Soup

  • 1 & 1/4 lbs. ground nuts (peanuts), roasted and shelled
  • 4 cups chicken stock, vegetable stock or consommé
  • 1 cup milk
  • 1/2 teaspoon salt
  • dash of pepper

Pound nuts slightly to break into pieces. Simmer with stock for about 1/2 hour or until nuts are tender. Force peanuts through sieve. Add milk, salt, and pepper with sieved nuts to remaining stock. Reheat but do not boil. Makes 4 to 5 servings.

A favorite recipe of
Lady Bettie Walker, Nyeri, Kenya
"Since the Tanganyika ground nut scheme has made such a stir amongst the British tax-payers, I send this soup that we make at Treetops. It is actually made in the Outspan kitchens and then taken to Treetops where it is reheated without boiling and served to the big game animal watchers."
The Outspan Hotel and Treetops were bult by Lady Bettie and her husband . . .

Ground Nut Chop

  • Chicken
  • Tomatoes
  • Onions
  • Bone Stock
  • Ground nuts (peanuts)
  • Okoro (garden egg)
  • Eggs [hard-boiled]
  • Rice [boiled]

Fry the dismembered chicken with tomatoes and onions. Then put in a saucepan with stock and leave. Grind up ground nuts to a fine texture, mix into a paste with a little water and add to the chicken. Heat it all up and let it thicken. Add 2 or 3 okoro, and two or three hard-boiled egg (1 per head). The stew is served in soup plates over a foundation of rice, according to one's appetite. The side dishes then put in an appearance and are put on the table in small plates or saucers:

  • Sliced raw pineapple
  • Roasted ground nuts (whole and powdered)
  • Sliced orange
  • Fried onions
  • Raw sliced onions
  • Sliced tomato
  • Slice fresh bananas, sliced fried bananas
  • Paw Paw (native melon)
  • Grated coconut (raw and baked)
  • Grated ginger
  • Ground dry red and green peppers

Mix all this conglomeration together, not forgetting salt, and eat it.

A favorite recipe of
Mrs. Frances A. Sellars, Lagos, Nigeria
"This is one of our most popular menus out here in West Africa. It never takes place during the week, owing to its sleep-inducing nature, and is consequently taken at weekends when all business cares are forgotten. I must add that to enjoy this very delicious meal to the fullest extent, it must be preceded by the imbibing of a modest amount of alcoholic liquid in the form of beer or pink gins, and finished off by several hours of good sleep (which comes without any pain whatsoever!)."

The Rare Recipes pages contain African and African-inspired recipes from antique and out-of-print cookbooks.

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