GINNIE AND GENEVA COOKBOOK

by Catherine Woolley ‧ RELEASE DATE: Feb. 26, 1975

Creamed eggs (""We can fix creamed eggs for supper""), pancakes (""I'm ready to make the pancakes""), baked potatoes (""Smell the potatoes baking""), chocolate fudge (""My that smells good""). . . . Each recipe is preceded by a notably unmemorable quote from one of the Ginnie and Geneva stories, and all are geared like the stories to the unadventuresome, middle-American type wherever she is found. Other than being easy to make and bland to the taste (G and G add no spice or seasoning but salt to their beef stew and hamburger, only salt and pepper to their meat loaf and their vegetable-beef soup), the recipes represent no consistent approach to cooking. On the plus side, Woolley includes directions for a basic white sauce and calls for it in several dishes (thus steering new cooks away from packaged mixes) but on the other hand canned mushroom soup is suggested as an optional topping for the meat loaf, and as for baked beans Woolley begins, ""No one wants to have the oven on all day, so use any good brand of canned baked beans,"" then suggests adding more of the glop that is already drowning the canned beam. Like all that brown sugar, molasses and ketchup, this is supplementary at best.

Pub Date: Feb. 26, 1975

ISBN: N/A

Page Count: 96

Publisher: Morrow

Review Posted Online: N/A

Kirkus Reviews Issue: Feb. 1, 1975

Categories: NONFICTION