I like old cookbooks, and I have a few of them.  I mostly like them for reading rather than for the recipes.  I especially like the 1950's ones - seeing the appearance and rise of the casserole, for one. The book shown in the photo is called "Who Says We Can't Cook!" and it was put out in 1955 by the Women's National Press Club. 

In this book, every recipe comes with a great description and background story, and my favorite section is contributed recipes from celebrities and the who's who of the White House.  Here you have Eleanor Roosevelt's "Huckleberry Pudding," Mrs. Richard Nixon's "Hot Tamale Pie," and J. Edgar Hoover's "Popovers" (the cookbook says that Washington's most eligible bachelor and director of the FBI was also quite famous for his cooking.  I had no idea.).  On another page, we have Mamie Eisenhower, who although self-admittedly not a good cook, was known for her "Million Dollar Fudge" recipe that became all the rage for years after it first appeared in this book.  You can find the recipe here on her Wikipedia page.

I found Grace Coolidge's (Mrs. Calvin Coolidge) recipe for spinach timbales which sounded like a good one to update and play around with.  A timbale is a custard-like dish, with meat or veggies, made in individual round molds.  They are super easy but they look like something you'd see in a fancy restaurant.  Mrs. Coolidge's original version used spinach, milk, eggs, shortening, onion juice, salt, and pepper.  (Please don't ask me how you juice an onion—I have no idea)  Here's my updated (and healthier) version.  I think it's a really tasty and cute way to serve spinach.



Spinach Timbales:

1 (1-lb) bag frozen spinach
1/2 small yellow onion, finely chopped (about 1/2 cup)
2 eggs
1 cup whole milk
1/2 tsp salt
1/4 tsp black pepper
1/8 tsp nutmeg (freshly ground if you have it)
Shredded Parmesan, optional for garnish

1) Preheat oven to 350 degrees.
2) Completely thaw the spinach.  I just let mine sit on the counter.  Thoroughly squeeze out all the water with your hands.  Don't be shy—really squeeze.  By the time you've squeezed out all the water, the remaining spinach should measure about 1 cup packed.
3) Saute the onions in olive oil until soft and translucent.
4) Put the spinach in a medium bowl.  Beat the eggs and add to the bowl. Add the milk, onion, salt, pepper, and nutmeg. Mix well.
5) For this recipe I used 6 small ramekins (6-oz size, 3.5 inch diameter) to create the molded shapes.  Oil the ramekins well or use cooking spray.  Add 1/3 cup of the mixture to each ramekin and flatten the top of the mixture.  Place the ramekins in a deep baking dish, like a 9 x 13-inch baking dish.  Fill with hot water to about halfway up the side of the ramekins.  Be careful not to get any water inside the ramekins.
6) Bake uncovered for about 30 minutes.
7) Remove the ramekins from the hot water bath. When they are cool enough to handle, run the edge of a knife along the sides and pop the timbales out onto your plate.  Serve immediately.

PS. The background in the cookbook photo is an apron from anthropologie.  I can't say I'm an apron person, but I will attempt to be when it's this fabulous.