We need to start at the beginning. That’s back in the early 1950s, long before Swanson introduced its first TV dinner and way before the electric can opener began to spin.

Back then, a burger cost 18 cents; Saran Wrap rolled out its first plastic wrap; and the first sugar-free drink was introduced.

It was also a time when the Mother’s Club pioneered their first cookbook, a compilation of recipes that included everything from flour tortillas to Jello.

I should add that Jello is not one of my favorite foods. It’s nothing personal, but eating something that moves on its own is kind of chilling.

Still, a recipe for Jello Salad appears in the cookbook and I have to admit it sounds pretty good.

The Jello Salad, as Isaura R. Oliveira recalls, is a simple recipe that adds crushed pineapple, cream cheese, fruit cocktail, pecans, marshmallows, and cool whip into a mold that chilled and ready to eat in about two hours.

The recipe appears in the Fourth Edition of Past and Present Recipes that contains recipes published by the Mother’s Club in the years when President Truman was in office (that’s from 1945 to 1953 for non-history majors) and by the Catholic Daughter of America, who published the latest edition in January, 2010.

The edition includes not only the old recipes, but new ones as well, and is available for only $12. Not a bad price to pay for a cookbook that includes recipes for vegetables, soups and salads, meats, poultry and seafood, to main dishes and casseroles, Mexican foods, cakes, cookies and confections, along with other miscellaneous recipes.

My favorite in the 179 page book is the recipe submitted by Wilma Villegas and Rebecca Saenz. That’s because Peanut Brittle has always been a favorite for both me and my wife.

These days, Wilma spends most of her time in Kingsville enjoying the good life with her family. In the cookbook, she presents a simple recipe that’s easy to put together and wonderful to enjoy.

Her collaboration with Rebecca makes the treat even better.

Another recipe I’m sure to try was submitted by Palmira G. Carrillo. It’s a simple recipe for preparing homemade tortillas if you happen to enjoy a large family.

The recipe calls for 12 cups of flour, 6 tsp. of salt, 1 ½ tsp. of baking powder, 1 lb. of Crisco or Mrs. Tuckers, and 3 ¾ to 4 cups of boiling water. The good thing is that the recipe can be cut in half, for the smaller families.

There are other familiar names in the cookbook as well.

Recipes by Olga Uresti, Beatriz Garcia, Rachel Garza and Maria Antonieta Garza, Elma Stockwell, Clara Utley, and hundreds of others, round out the selection.

There’s even a recipe, on page 48, by State Senator Judith Zaffirini for Italian Spaghetti. I haven’t tried it yet, but I’m sure it’s more wholesome and much cheaper than planning a trip to the Macaroni Grill or the Olive Garden. I figure Zaffirini’s recipe would probably go well with the Quick and Moist Sour Bread submitted by Maria M. Uresti. And that’s coming from a guy who writes his own recipes and enjoys eating raw onions right next to the cheese (I cook freestyle).

So there you have it! A brief introduction of a really nice cookbook that’s both economical and easy to handle in the kitchen.

The next step is to get tomato sauce all over the pages.