It’s been some time since I reported on cookbooks, but I have 2 additions that I have to mention, or lightning will strike me. The first is a 2011 Solstice gift from Diane, “BULL COOK and AUTHENTIC HISTORICAL RECIPES AND PRACTICES, by GEORGE LEONARD HERTER  and BERTHE E. HERTER,  Herter’s, Waseca, Minnesota“,  (c) 1960, 61, 62, 63 – in total 7 editions, and a treasure.  To give you a teaser, it provides the instruction for preparing “DOVES WYATT EARP”.  Mine is a 1963.

And today I found another real gold nugget:  a first-edition of “Brown Derby COOK BOOK”, (1949), forward by Rbt. H. Cobb, President, The Brown Derby Corporations, which finally closed in 1985, amid significant national nostalgia, having served generations of Hollywood’s elite.  It has a handsome brown leather cover, with speckled edges – and the seller asked only $6.  It’s worth $50 on Ebay, if you had the heart to sell something irreplaceable.   The Derby opened in 1926.  Sixty years is not a bad run.  The menu was famous for Grapefruit Cake, a cocktail, a Blackbottom Pie, Cobb Salad, a Red Velvet Cake, and a long list of other major & minor culinary credits.

(photo courtesy )

Here is the renowned

Brown Derby Black Bottom Pie (10″, serves 8)

Start with Shell Pastry Dough For Open-Faced Pies, 2 10-inch shells

3/8 c (1/4 c & 2 Tbsp) sugar

1 egg

1/4 tsp. lemon rind, grated

Small pinch salt

1/2 tsp vanilla (bean or extract)

2/3 c butter

2-1/4 c flour

1/2 tsp baking powder

Use an electric mixer to combine egg, lemon rind, salt, vanilla, until creamy.  Knead butter till smooth, and add to egg mixture.  [* that’s apparently correct – knead the butter?  Counter-intuitive = good. ]  Then combine all in the mixer at slow speed until a paste is formed.  Beat at high speed for only a moment or two.  Allow the paste to relax, and roll out thin on a lightly floured board, baking the shell at 400F for 10-12 min.  (probably best to do a blind-baking w some aluminum foil and/or pie-weights.)

Now on to the Black Bottom Pie


2 tsp (one envelope) unflavored gelatine

1/2 cup milk

1 oz. sugar (that’s 2 Tbsp)

1 pinch salt

1 teaspoon vanilla

1 egg yolk

3 ounces sweet chocolate

1 pt. cream, whipped (that’s 2 cups of heavy cream, not yet whipped)

1 prebaked baked pie shell

Soak gelatine in small amount of cold water for 15 minutes.  Bring milk to boiling point.  Beat together sugar, salt, half of vanilla, and egg yolks until light, thick, and creamy.  Add 1/2 of the boiling milk over egg mixture.  Blend well, then add to remaining hot milk.  Return to heat, stirring constantly, for a few seconds.  Remove from fire before boiling point is reached.  Press soaked gelatine free of any excess water and dissolve in hot mixture.  Strain through a very fine sieve.  Add 2 ounces of the chocolate, which has been shaved; beat until smooth.  Cool until it reaches creamlike consistency.  Fold in half of whipped cream and remaining  half of vanilla.  Fill prebaked pie shell.  Place in refrigerator for 30 minutes.  Top with remaining whipped cream 1 inch thick.  Remaining chocolate is now shaved into curled spears and stuck in top.  Dust with grated chocolate.

For reference, here is a little more background and some modern context for this famous Hollywood eatery,  as well as an updated read on this recipe: