Highly recommend this cookbook as well. I’ve had mine since college when I took a cooking class from one of the chemistry profs. Good recipes. Nice menus. Wide range of super easy to a bit more challenging if you’re just starting out. Not a bad recipe in the bunch. This is the last stroganoff recipe!
From January 2015. It’s a good one. And The Garlic Lovers’ Cookbook is a marvelous cookbook. We had appetizers for Sunday supper. Try it sometime! Cocktail Wieners and Variation Hi Hat Mushrooms in Wine Sauce and Vegan VariationHot Mexican Bean Dip (Veganized) “This excellent shrimp appetizer could be served as a main dish with either rice
Reposted from April 12, 2016. This white sauce is part of the filling for Rustic Pizza from The Frugal Gourmet Cooks Three Ancient Cuisines (1989). The Frug claims that Béchamel sauce is was being used in Greece 150 years before the French were using it. Basic White Sauce 2 cups milk3 Tbsp. peeled and chopped
A brief commentary on words follows the recipe. We’ve made this and it was good. Recipe: Authentic 1949 Chow Mein Originally published on April 9, 2019 (Proctor & Gamble, Cincinnati, 1949) The Home Economists of the Crisco Kitchen at Proctor & Gamble recommended serving Seafood Neptune, Creamed Chicken, or Chow Mein over Fried Noodle Rings. Unfortunately, the pages
I mentioned the other day that Mr. Big Food and I had gone to a couple used bookstores. He scored some old cookbooks, this one among them. I was entering it into my card catalog–looks as if we’ll go over 220 cookbooks–and skimmed through it. Eat Like a Man: The Only Cookbook a Man Will
Final group of Frigid Week Hot Drink Recipes is gluggs, syllabubs, wassails, and assorted punches. By the time you see this, the weather will probably have been driven you to drink. Most are alcoholic, though some–like this one–are not, or you could omit / substitute. Get the punch bowl out! Clementine is in Virginia… Here
We’re in Kansas where Clementine Paddleford is gathering stories and recipes for her classic America cookbook, How America Eats (1960). Here’s how the story begins: Anyone growing up in Abilene, Kansas, has what the Midwest calls a “goodly heritage.” There the prairie is always within sight and sound, a landscape lovely in its wide monotony.
From Bull Cook and Authentic Historical Recipes and Practices by George Leonard Herter and Berthe E. Herter (1960/1970) If you are into cookbooks and history and love trivia and ever come across Bull Cook, snap it up like it was a 100 dollar bill you spied on the floor. Trust me. EGGNOG COLBERT “Nero in
We’re traveling around New England with Clementine Paddleford as she collects recipes and their stories for her cookbook, How America Eats (1960). She’s in Massachusetts now, telling us about the one-plate meal (pg. 24). The one-plate meal of early New England was the boiled dinner, a twice-a-week joy from the early autumn until the sap
“This book has been twelve years in the making. It was in January 1948 I started criss-crossing the United States as roving Food Editor for This Week Magazine–my assignment, tell “How America Eats.” I have traveled by train, plane, automobile, by mule back, on foot–in all over 800,000 miles.” –Clementine Paddleford, How America Eats
Clementine Paddleford’s classic cookbook, How America Eats (1960), begins with recipes from New England. Here, she introduces us to Mrs. Mildred M. Rutherford, “mistress” of Hyacinth House in South Woodstock, Vermont (pg. 13): If thou of fortune be bereft And in they store there be but left Two loaves–sell one, and with the dole Buy
I wonder if I could ask for your opinions on an idea. As you know, I’ve been promoting a new multi-author blog, The Old Books Blog. I was prompted to start this because of something that happened a few weeks ago on Gab. Yes. I know. But the trick to Gab is finding well-managed groups
Going to try something different for bread this coming week. Not that I haven’t made rye bread before, but I’ve never converted a regular bread recipe to a bread machine recipe. Fortunately, my now go-to bread cookbook, Best Bread Machine Recipes (Better Homes and Gardens Books, 1997) has pretty detailed instructions on how to do
We have made our way through the recipes included with new my Cuisinart bread maker. (After just a few months it has paid for itself, with a loaf of good bread pushing $5.) I was into the sweet breads and after the second, we both decided it was time to get back to real bread.
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,
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