[HungarianGypsy]

I have a Settlement Cookbook. How fun to see the menus and and instructions on Invalid cooking and how to set the table. How about how to pluck a chicken. Some instructions say to salt raw chicken and let sit a few hours before preparing.

[Lil'freeper]

(bookmark for when I get home later...)

[Daffynition]

There's a wonderful web site Heritage Recipes...

"A recipe card, recipes on scraps of paper in a kitchen drawer, an old cookbook with notes in the margin.

These are more than just recipes. These heritage recipes are our links with our past – memories of special people and special events are tied to those scraps of paper. At Heritage Recipes we are dedicated to the preservation of those memories and recipes."

I like it because it connects us with our heritage ... in the days when a house was a home...moms were "stay-at-home" moms..families stayed together and actually ate around a table.

[texas booster]

I had a reproduction cookbook from the White House that was originally published around the 1900’s.

A lot of ingredients have changed.

In particular, I once followed a recipe for hot chocolate that included evaporated milk, only to discover that modern evaporated milk has half the water content of the original product.

It came out like chocolate cream, very sweet. Everyone loved the thickness of the drink, but we could not handle the sweetness.

[Daffynition]

Another great source that I love are the The Yankee Magazine Books of "Forgotten Arts." I'm not sure if YM still publishes them, but they are available on used book web sites.

They are full of useful info on many things that have become "lost arts."

Such as: The Forgotten Art Of Building And Using A Brick Bake Oven; The Forgotten Art of Building A Good Fireplace, The Forgotten Art of Building A Stone Wall etc.

Good stuff!

[metmom]

bump

[HungarianGypsy]

**Freeper Kitchen Ping**

Let's talk about things that aren't mad with processed foods. ;-)

[Species8472]

If you can find a copy of "Bull Cook and Authentic Historical Recipes and Practices" by George Leonard Herter and Berthe Herter. Get It!

It's collection of historical recipes, remedies, survival tips, philosophical musings, diatribes, out-and-out historical flights of fancy make it the most amusing and interesting cookbook in my collection!

[LonePalm]

Here is a wonderful book that deals with the food of English sailors during the Napoleonic era. It is a companion piece to the Aubrey/ Maturin Series. Click on the images to go to Amazon.Com.

Here is an excellent movie made from the series.

Garde la Foi, mes amis! Nous nous sommes les sauveurs de la République! Maintenant et Toujours!
(Keep the Faith, my friends! We are the saviors of the Republic! Now and Forever!)
LonePalm, le Républicain du verre cassé (The Broken Glass Republican)

[Nea Wood]

Self-ping to post recipe later.

[A knight without armor]

A couple of the sites I visit have these old recipes:

http://retro-food.com/

http://recipecurio.com/

I have found a few oldies but goodies there.

[TheSpottedOwl]

My mom got a Rumsford cookbook back in 1938. It was lost along with bibles and personal papers :(

However, I do have a “Victory Cookbook”, with a forward by General Dwight D. Eisenhower!

The Rumsford Cookbook had an awesome recipe for Chicken Croquettes. Mmmmm goood!

I also have an ancient Betty Crocker cookbook, with the kitchy pictures. It’s falling apart, but I still use it.

[Joya]

Recipe, Fried Apples

8 apples, cored and sliced (not peeled)
1/2 c. butter
1/2 c. brown sugar
1 tsp. cinnamon
dash of salt

Melt butter in cast iron skillet. Add all ingredients. Over medium heat, fry apples till they’re soft.

[Even in my grandmother’s declining years, she would cook up a batch of these for us when we stayed with her in Iowa.]

[Tribune7]

ping

[Joya]

Another memory, this time of my great grandmother, also from Iowa:

Great Grandma’s Homemade Noodles

(Have chicken broth or vegetarian vegetable broth simmering on the stove)

1 egg yolk
1/2 tsp. salt
about 1 c. flour plus more for kneading

Place flour in a mound shape on clean dry surface (pastry sheet). Sprinkle salt over flour.

Make a well in center of mound and drop in egg yolk. Mix with fingers or else use fork. Continue kneading lightly to make dough a little stiffer than the consistency of biscuit dough. Flour the surface well and roll out or pat out noodle dough with rolling pin to about 1/4 inch thick. With paring knife, cut into strips.

Drop into simmering broth and cook.

I don’t remember how long to cook. I watched my great grandma make these in 1970 when I was a pre-teen. I don’t think she dried hers, at least not that I remember, but simmered them in the broth directly after slicing them into strips.

[Joya]

Past FReeper Kitchen Thread, reference.

[2ndDivisionVet]

Sad News.

Please join me in remembering a great icon of the entertainment community.

The Pillsbury Doughboy died yesterday of a yeast infection and trauma complications from repeated pokes in the belly. He was 71. Doughboy was buried in a lightly greased coffin. Dozens of celebrities turned out to pay their respects, including Mrs. Butterworth, Hungry Jack, the California Raisins, Betty Crocker, the Hostess Twinkies, and Captain Crunch.

The gravesite was piled high with flours. Aunt Jemima delivered the eulogy and lovingly described Doughboy as a man who never knew how much he was kneaded. Doughboy rose quickly in show business, but his later life was filled with turnovers. He was not considered a very smart cookie, wasting much of his dough on half-baked schemes.

Despite being a little flaky at times, he still was a crusty old man and was considered a positive roll model for millions. Doughboy is survived by his wife Play Dough, two children, John Dough and Jane Dough, and they had one in the oven. He is also survived by his elderly father, Pop Tart.

The funeral was held at 350 for about 20 minutes.