In historical terms, I had never really thought about how young our country was in the 1930s. The United States Regional Cook Book, edited by Ruth Berolzheimer, copyright 1939, made me realize this simply by the index of the book.  Broken down in sections for the Scandinavian part of the country, the Wisconsin Dutch and the Michigan Dutch, I saw titles for recipes I had long ago forgotten hearing about from my great aunts and great uncles, such as ‘stollen’ and ‘kalf tong’ and others which were clearly derivative of the immigrant-settlement territories, and nearly all were rooted in family farm living...