Cooking for Bachelors ~ 1959 – Ted Moloney & George Molnar

Country bookshops and second-hand stores. They get me every time. I’m the one flicking through the old cookbooks, rattling through kitchenware and cutlery, looking for anything that speaks of the yesteryear when time seemed slower and a little more genteel. Sometimes I find things. Sometimes I don’t.

The National Library of Australia tells me Cooking for Bachelors (1959) by Ted Moloney & George Molnar is pretty hard to get your hands on.  With Molnar’s somewhat risque cartoons peppered through the text, and Moloney’s recurring references to the clique Sydney restaurant circuit and social circles, I’m reminded of how progressive the mid to late 1950’s and early 60’s were for developing socialisation and the food movement. I’m taken back to black and white reruns of Doris Day and Rock Hudson/Cary Grant. Now they were romantic comedies.

IMG_2990Cooking for Bachelors offers me advice right from the point of my boy first leaving home. In the preface, the ‘Letter to Mother‘, I am reminded that ‘It’s a natural urge for a young man to want to spend part of his life, wedged between his mother’s cooking and his future bride’s, as a bachelor. Hence the scarcity of bachelor flats in King’s Cross and St Kilda.’

Indeed.

Cooking for Bachelors assures me this will ‘lead him to an interest in the type of girl every mother approves of… a girl who is interested in cooking.’ In the meantime, my bachelor will need to feed himself and remind himself of the etiquette he learned from his ever loving mother.

We begin with the Elementary Techniques. (I love that a subscription to the Herald is number one in the purchase of necessary instruments. Moloney goes on to explain why: the bad press notices in The Telegraph simply won’t do).

IMG_2977We move through, chapter by chapter.

Our bachelor learns to ‘earn a reputation’ (let’s assume as a reasonable cook!), tackle soups and savouries, ‘many of us remember the great Sydney hostess, her most formal dinners, as we formed up two by two with our lady on our arm and walked slowly to dinner. Those days are gone. You need to know a spoon works more efficiently than a fork for soup, especially when consuming a TV dinner’ and manage vegetables ‘…a vegetable is not a fruit. Neither are you’.  Sauces and seafoods have dedicated chapters ‘…steaming… in the colander place your fish (cleaned). When fish is tender take it out. Taste it. Now throw it away. It’s horrible. Most fish is’ before leaping into full elements of entrees, meats and casseroles, finally triumphing in the fanfare for quenelles, which are every bachelors secret weapon.

IMG_2980Quenelles might sound scary. But the bachelor is reminded to ‘think of the triumph for yourself, the very real pleasure for the guests when served this Lucullen entree which they would not have experienced  since their gourmet tour of Europe’. Once conquering the Quenelle, our bachelor works through managing pancakes before jumping head first into Filet de Boef with truffles. Although, if that’s too daunting, there is a nice recipe for  corned beef and carrots as a fallback.

The bachelor is reminded of modern social graces.  When inviting friends over after a party, ‘open a bottle of red wine… put some flamenco on the new stereophonic and let yourself go. Chop up anything which the wailing, clapping flamenco inspires’ . Or perhaps a light supper with a female from the office? ‘break an egg into a pot of scalding hot soup, cream or consomme at the very last minute. A poached egg turns a bowl of soup into a satisfying casual meal which should appeal to career girls who may be reducing’.

Finally, there are Graduation Exercises. Menus set by Tony Gemenis (Prunier’s, Double Bay); Chales Fourcade (Normandie, Sydney); Mr Luigi of the famous Quo Vadis, and my favourite, from Miss Margaret Fulton, Chief Home Economist at the J. Walter company,  herself.

IMG_2989

I’m thinking of cooking my way through Cooking for Bachelors. I’m considering the primary lesson dishes for home, the exercises as dinner parties. I may have to pass on the use of the recommended aluminium saucepans, estimate the weight of a thrupence worth of flour, and make a few substitutions (can you even buy blue boxes of Kraft Swiss cheese anymore?), but I think it would be a fine way of teaching my teen of what to expect in his bachelor years.

And choosing my audience to sample the pâté de foi gras stuffed profiteroles and iced sliced pineapple sprinkled with white Curaçao could be fun.

IMG_2986Would you be interested?

7 thoughts on “Cooking for Bachelors ~ 1959 – Ted Moloney & George Molnar

  1. Yes!

    You are following the same train of thought as I have recently.

    I have my grandmother’s “cookbook”. Really just a notebook with her cuttings from newspapers, magazines etc. Browsing through it makes for interesting reading. She died in 1978, so everything pre-dates that. Probably even earlier, as I doubt she was still experimenting with food at 86.

    Some of the recipes sound gruesome.

    I have been thinking of starting a blog called “Recipes my Grandmother Kept” and trying them out, one by one.

    Go for it!

  2. I want copies for my sons!!!…… A gift when they move out of home…..which surely can’t be too far away?. Re: boxes of Kraft swiss cheese, no, I don’t think you can buy them now. Butter used to come in a similar box. When I was approximately 3 years old, I found said box very handy to hide my mashed pumpkin in when I’d been left at the table to “finish my vegetables”. Fortunately, by the time my mother realised that she didn’t actually have a full box of butter in the fridge, she was too amused to smack me with the wooden spoon….another important kitchen implement….

  3. Oh, what a great find! I love old cookbooks and have a small, but costly, stash in the bookshelf – including a second edition Mrs. Beetons and a first edition Julia Childs – but really love the pre-war Australian books best. This one sounds very special. I wonder how my son would go whipping up quenelles?

    1. These old books are fabulous resources -of history, of ingredients, of the lives of the people who kept them. I have quite a few – I am, like Amanda from Lambsearsandhoney – a bit of a collector. I’d love to see you do a blog, Aunty Evil, and Jaq – you can pop over and borrow the book anytime. Take an extra teen while you are at it :). Maureen, you know what – you and J are on the guest list :) Krista – do you have some from your travels?

  4. What a fantastic find!! I recently purchased the local church cookbook (from the 1970s I believe) that had a recipe in it for “Mock Brains” that had crabmeat as a key ingredient. Scratch your head at that!!

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