Linked to this old post earlier today. Thought it was worth updating. Stretching the Food Dollar Published on December 8, 2011 From The Modern Family Cookbook (1958, 1st 1942) I think The Shopper’s Creed speaks for itself. Give it another read. The Creed begins a four page chapter devoted to helping “you become a better manager,” because when the
and I still haven’t figured out what’s going on with the structure of the blog. Sorry. But let’s see if we can generate some content, shall we? Big Food Recipe: Creative Cooking Chocolate Wines Cookies Recipe: Chocolate Cheese Drop Cookies Stretching the Food Dollar This is a very old post, still in converted blogspot format,
Vintage Cookbooks Published on March 20, 2021 This site is bookmarkable in the extreme. Well organized. Easy to navigate. Click on over and look around. Great fun! UPDATE: Here’s the link. Sorry!
Sue Jimenez, a retired forensic anthropologist, reportedly has the largest collection of cookbooks in the world, as certified by Guiness World Records. She has at least 6,000 cookbooks in her library. Sadly, I did not find any evidence that she has The Deplorable Gourmet in her collection. You can find an online version of her collection here. She also
Mr. Big Food’s compilation of recipes is titled The Big Food Manual and Survivalist Flourishing Guide. It has tens of thousands of recipes he’s culled from his collection of old cookbooks. But in addition to the recipes, he’s also preserved a lot of information and history on food that those old cook books contained. Here’s
I wrote about Paddleford last March when I posted the recipe for Ruth Thornton’s Stuffed Peppers. Some years ago I took an online class, Writing American Food. Among the food and restaurant critics, cooks and authors the course covered was the “first food journalist,” Clementine Paddleford (1898-1967). She was a hoot. While based in New York,
This site is bookmarkable in the extreme. Well organized. Easy to navigate. Click on over and look around. Great fun! UPDATE: Here’s the link. Sorry! H/T @endall on Gab
Some years ago I took an online class, Writing American Food. Among the food and restaurant critics, cooks and authors the course covered was the “first food journalist,” Clementine Paddleford (1898-1967). She was a hoot. While based in New York, she traveled the county to discover “how America eats”– even went so far as to
Some may not believe this, but there once existed a world in which there were no microwave ovens (MWOs). And then all of a sudden there they were! And every one had to have one. People who lived in that exciting time believed, truly, that you would be able to do almost all of your
Yesterday I was prompted to repost The Cook’s Creed from Meta Given’s The Modern Family Cook Book (1942, 1958). Given gives us a creed for meal planning, shopping, and cooking. Words such as ‘respect,’ ‘pride,’ and ‘happiness’ make appearances. Crappy olden days! Last evening’s dinner of Roast Chicken with Pecan Stuffing, Grandma’s Cajun Country Green
Reposted from September, 2015 with good reason. We are back to Marica Cooks Monday and this is what I’ll be cooking today. A big Food Favorite fall stew. Enjoy! Yesterday I mentioned the start of Fall Squirrel season, which in Mississippi runs from the first of October to the last of February. That of course
Locals go to the B.T.C. Old-Fashioned Grocery in Water Valley, Mississippi, for its Skillet Biscuits and Sausage Gravy breakfasts, made-to-order chicken salad and spicy Tex-Mex Pimiento Cheese sandwiches, and daily specials like Shrimp and Grits that are as good as momma made. The B.T.C.’s freezers are stocked with take-home Southern Yellow Squash Casseroles and its
This looks like something that would be fun to make with… oh, I don’t know… a little boy, doesn’t it? 😉 From The Best of Bon Appetit (1979) brought to you courtesy of Mr. Big Food’s Big Food Manual and Survivalist Flourishing Guide. (More info here; similar recipe here.) “This bread may be frozen and decorated
From The Best of Bon Appetit (1979) Be creative! Make this in the shape of a bunny instead of a duck! More info here; similar recipe here.) “Each slice of this festive bread will show a swirl of raspberry, chocolate and nuts.” —The Best of Bon Appetit (1979) “Duck may be prepared a day ahead.
No. That’s not a typo. This is an aside about noodles and 1949. Yesterday evening Mr. Big Food an I were talking about the Fried Noodle Rings and Chow Mein recipes. We got to wondering just what, in 1949, were considered “fine dry noodles.” Those pictured look very fine. After some research, I bet they
The Crisco Kitchen is a practical sort of kitchen. Our team of Home Economists are more than scientific. They themselves keep house and understand the problems of preparing home-cooked meals. All of these recipes were tested in the Crisco Kitchen. Practically all were tested at home, as well. Forward to New Recipes for Good Eating
This is a nice review: This book is so much more than a compilation of Christmas recipes, frugal or otherwise. It is a fascinating history of Christmas food traditions, and an examination of the meaning of memory as it applies to family and tradition. “A true feast has nothing to do with what you eat…but
beneath the bough A Flask of Wine, a Book of Verse– and Thou Beside me singing in the wilderness– And Wilderness is Paradise enow. The Rubáiyát of Omar Khayyám (11th quatrain) I was reminded of this verse the other day when Mr. Big Food explained to me how to make Danish Easter Duck Bread with
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