I've downloaded a very intriguing cookbook on my Kindle and have enjoyed reading it, if not taking the recipes into my own repertoire. Published in 1919, "Vaughan's Vegetable Cook Book" offers to tell us how to cook and use Rarer Vegetables and Herbs, "a Boon to Housewives" and published by Vaughan's Seed Store. Vaughan evidently operated out of New York and Chicago and he said he had greenhouses, nurseries and trial grounds in Western Springs, Illinois. The delight of this book is the language and the delivery of recipes, using words like "gill" (four ounces), "half teacup full", and other handy measurements not usually found on your Pyrex glass cup, but still they work for me. I noticed also with the very complete listing of vegetables along with some I've never heard of, he used lots of butter, cream and eggs. Certainly if one were a vegetarian who eats eggs and cheese, this cookbook offers lots of ideas...albeit maybe not very healthy ones since many of the recipes are so rich.
What interests me is that here we have a cooking culture of the early twentieth century that is virtually out of fashion right now with our preference for steamed and roasted veggies. One wonders if many people are still cooking in the same way. I may just have to try a few recipes for a special event, not as a regular practice, to see how they go over with my diners. I would bet the amount of butter in itself would guarantee enthusiastic good reviews. All of the spinach recipes included hard boiled eggs in one way or another.