Joy of Cooking, pp. 849
by Irma Rombauer and Marion Rombauer Becker
The Bobbs-Merrill Company, Indianapolis, 1964 (first published 1931)
Cooking on page 32
I have two copies of the Joy of Cooking. My older edition is missing its cover and a few pages, and is held together with rubber bands. My cousin gave it to me many years ago. It’s wrapped in a plastic bag and lives at the beach house where it can disintegrate gracefully.
I’m not sure when/how I came to have the one I cooked from today. I’m guessing I bought it at a second-hand bookshop, as $10 is scribbled in pencil on the inside front cover. The short introduction by Marion Rombauer Becker notes that it is the first ‘revised’ edition for which her mother, Irma, was not alive to contribute. 😦
Page 32 in this edition introduces a section called ‘About juices and fruit beverages’. There are seven recipes on the page: fresh tomato juice, canned tomato juice, chilled tomato cream, orange and tomato juice, sauerkraut juice, clam juice and the one I made—tomato and cucumber juice.
Recipe—Tomato and Cucumber Juice
Ingredients and Method
Combine in a shaker:
2 cups tomato juice
2 tablespoons salad oil
1 tablespoon vinegar
1/2 teaspoon salt
1/8 teaspoon paprika
(1/4 teaspoon basil)
Peel, seed, grate and add:
1/2 cup cracked ice
How it played out
I made this as written. Good grief, what is there to change? Although I suppose you could skip the salad oil. What is salad oil anyway? Actually I looked it up and it just means vegetable oil. What I didn’t expect to find was many references to the salad oil scandal. What an amazing scam that was.
But back to the tomato and cucumber juice. Four of us tried it—even though the recipe is not really enough for four full serves—and we all thought it was delicious. I will be adding this recipe to Food.com and provide a link when it has been published.
I suppose the reference to basil (in parentheses) means that ingredient is optional. I added it, and wouldn’t think of not adding it. I love basil, and it goes so well with tomatoes.
I used what we, in Australia, call a Lebanese cucumber. I didn’t bother to peel it, but I did de-seed it. What do you call this cucumber in your part of the world?
Wonderful juice. Refreshing and full of flavour, although little bits of cucumber can get stuck in your teeth. 🙂
I can imagine adding a slug of vodka.