ALL ABOUT MCCALL'S COOKERY MAGAZINES
The McCall's Cookery publications consisted of 24
issues which were originally included as a supplement to the
McCall's
Cooking School recipe subscription series. These were
magazine type publications that were generally about 32
pages in length. They were printed on lightweight
paper with a stapled binding.
Each issue contains a variety of different recipes (not
found in the McCall's Cooking School series), many of which
are illustrated with color photographs or drawings.
There is also a section that contains Step-by-Step Recipage
Variations ("Shortcuts, tips,
substitutions, menu suggestions and more to help you use
this month's Recipages to the fullest!"). You
will also find other short articles and items of interest
related to cooking in each issue.
Each issue of McCall's Cookery also contains a section
called Flourishes with Food. This section usually
features two items of specialty cookware or kitchen tools
and recipes that work well with the items. Of course,
there is ordering information (sometimes a pull-out card)
that tells you how to order the items from McCall's.
Examples of some of the cookware include a Checkerboard Cake
Pan, Rosette Irons, a Bamboo Steamer set, etc.
The rear cover contains an index of the recipes found in
that particular issue.
Below is a Beef Wellington recipe from one of the back issues of
McCall's Cookery:
MCCALL'S BEEF WELLINGTON
3-lb filet of beef
1/2 teaspoon salt
1/4 teaspoon pepper
1 pkg. (17-1/4 oz.) frozen puff pastry
1/2 cup prepared liver pâté
1 egg yolk
Béarnaise Sauce, below
1. Remove most of fat from filet. Wipe with
damp paper towel.
2. Preheat oven to 450F. Rub salt and pepper
over filet. Place filet on rack in shallow, open
roasting pan. Insert meat thermometer into thickest
part. Roast 40 minutes or to 140F on meat thermometer
for rare or to 160F for medium-rare. Let cool in pan.
3. Remove pastry from freezer. Let the pastry
thaw at room temperature 20 minutes.
4. Preheat oven to 400F. Spread top of filet
with pâté
(strip 3 inches wide).
5. Unfold one sheet of pastry (two sheets in a
package). Wrap around filet, tucking edges and sides
underneath. (Cut 4-inch squares from the second sheet
to cover ends; press edges together to seal.) Decorate
the top with four puff-pastry leaves (cut the pastry with a
1-1/2 inch leaf-shape cookie cutter). Coil a 1/2-inch
strip of pastry to resemble a rosette, and place it on top.
6. In a small bowl, beat together egg yolk and 1
tablespoon water. Brush leaves, rosette and entire
surface with egg-yolk mixture.
7. Bake 20 to 25 minutes, or until pastry is
golden-brown.
8. To serve: Cut with sharp knife. Pass Béarnaise
Sauce.
Makes 8 servings.
BÉARNAISE SAUCE
1/4 cup tarragon vinegar
1/4 cup dry white wine
2 tablespoons finely chopped fresh tarragon or 2 teaspoons
dried tarragon leaves
1 tablespoon finely chopped shallot
3 egg yolks
1/2 cup butter or margarine
1. In small saucepan, combine vinegar, wine, 1
tablespoon tarragon and the shallot; bring just to boiling
over medium heat. Reduce heat, and simmer, uncovered,
until liquid is reduced to 1/4 cup -- 8 to 10 minutes.
2. Strain mixture into top of double boiler.
With wire whisk or rotary beater, beat in egg yolks.
Cook over hot, not boiling, water, beating constantly, until
mixture begins to thicken.
3. Beat in butter, 1 tablespoon at a time, beating
well after each addition, to melt butter. Stir
remaining chopped tarragon into sauce. Serve at once,
or keep warm until serving time. (Add just enough cold
water to hot water in bottom of double boiler to make it
lukewarm. Set double-boiler top with sauce over water;
set aside, covered.)
Makes about 1 cup, 8 servings.
WHERE TO BUY MCCALL'S COOKERY
These publications are out-of-print and must be purchased
used. Check your local used bookstores or Friends of
Library sales. You may find a good selection of used
copies here.
Some are sold in complete sets, some in partial sets, or by the
individual issue.
Go to the
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McCall's Cooking School Main Page
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