Posted on 08/23/2016 8:50:50 AM PDT by Jolla
On this day in 1902, pioneering cookbook author Fannie Farmer, who changed the way Americans prepare food by advocating the use of standardized measurements in recipes, opens Miss Farmer’s School of Cookery in Boston. In addition to teaching women about cooking, Farmer later educated medical professionals about the importance of proper nutrition for the sick.
(Excerpt) Read more at history.com ...
I love Beard on Bread, but I hadn't tried this recipe yet. I should, soon.
Partly my fault, I kept waiting for it to get better.
I still have my 1959 Fanny farmer cook book.
I received it as a engagement gift.
.
You’re a stoic!
I waited a month to see the doc also, and my pectoral muscle descended into my man boob. The doc said he took a pair of pliers and yanked it back.
I like Aldi’s house-brand Bisquick mix. For one cup of mix I grind in the coffee grinder *about* three Tbs of Publix house-brand grape nuts (MUCH cheaper than Post brand). Mix all with milk and then use the drop method with an ice cream scoop. Bake in an eight inch cast iron skillet. They’re quick and very good.
They’re awesome with cheese grits cooked in beef bullion/consume, but only on carb pig-out night.
When I make biscuits, I just cut into diamons or squares. That way there are no cut out peices to re-roll. I’m lazy. I will try the cream ones when I get an oven, it went bad and I haven’t had one for months. I hate not having an oven, as I make all my own bread.
I have a Dover reprint of the origal FF cookbook, it’s interesting but not exceptionally useful for me but I like to read it. A newer FF is my main “regular” cookbook, along a Better Homes and Gardens from 1951, I like the canning section, so much easier than what they say is necessary now.
Thanks for the cream biscuit post!
Husband considers himself a biscuit connoisseur. I’m going to serve these with his breakfast tomorrow. Thanks for the recipe!
Thanks for this ping! A couple of years ago, I sawed off the bottoms of a couple of tuna cans to make molds for a quick bread recipe you posted (it had a touch of yeast—you said your baker grandpa didn’t even make his own—was it crumpets?) and I almost amputated a digit making the molds. Discretion being the better part of valor, I backed away from your recipe. They started letting me have sharp objects again this year. :)
I am the cook and my husband is the baker but for some reason biscuits and popovers fall under my domain.
My husband’s the cook and I’m the cleanup crew. He follows America’s Test Kitchen recipes to the letter and I’ve never eaten this well in my life!
The first few times I follow a recipe to the letter. Then I start to put my own stamp on things. Except in the case of breads. With breads I might adjust the flavorings a bit but I leave the basics alone. Otherwise I end up with a mess.
It was indeed the infamous Crumpet.
Considered to be far to complicated for a mere mortal to create....
:)
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