So the library recently accepted two huge cookbook collections on donation, and this is a source of joy for me. Some of them are more fun to mock, however, than to actually use.

Case in point: James Beard’s Casserole Cookbook

The back cover says:

Remember — cooking casseroles is an ego trip. Broil a fine steak and people say, “What a good steak!” Whip up a scrumptious casserole and people say, “What a great cook!” And they are right.

But what is even better is that each recipe has a little blurb/quip to match it

• Veal Roast in Casserole - tender and juicy
• Calf’s Heart - something of interest
• Pork Steak in Casserole - catch that aroma!
• Veal Surprise - savory and flavory
• Beef Casserole with Olives - exotic touch
• Boeuf a l’Ail - for adventures
• Tripes a la Nicoise - ever try tripe?
• Quick Beefsteak Pie - after a steak
• Corned Beef Hash in Casserole - real eye opener
• Pork Chops with Sauerkraut - stag-night special
• Braised Short Ribs with Mushrooms - educated ribs
• Liver Loaf - good for everything
• Browned Chicken Casserole - plenty of garnish
• Chicken Goulash - for grand affairs
• Chicken Hash Mornay - glamor added
• Chicken Mexican - this will keep
• Turkey-Olive Casserole - interesting combination
• Roast Turkey Sesamine - really exotic
• Lobster au Gratin - for royalty only
• Broccoli Souffle - pretty special
• Cream Succotash - for company
• Plaza Succotash - rich potpourri
• Stuffed Tomatoes - can’t go wrong
• Savory Stuffed Tomatoes - anchovy added!
• Baked Cauliflower - glamorized favorite