Posted on 03/23/2008 11:36:40 PM PDT by nw_arizona_granny
Americans finding soaring food prices hard to stomach can battle back by growing their own food. [Click image for a larger version] Dean Fosdick Dean Fosdick
Home vegetable gardens appear to be booming as a result of the twin movements to eat local and pinch pennies.
At the Southeastern Flower Show in Atlanta this winter, D. Landreth Seed Co. of New Freedom, Pa., sold three to four times more seed packets than last year, says Barb Melera, president. "This is the first time I've ever heard people say, 'I can grow this more cheaply than I can buy it in the supermarket.' That's a 180-degree turn from the norm."
Roger Doiron, a gardener and fresh-food advocate from Scarborough, Maine, said he turned $85 worth of seeds into more than six months of vegetables for his family of five.
A year later, he says, the family still had "several quarts of tomato sauce, bags of mixed vegetables and ice-cube trays of pesto in the freezer; 20 heads of garlic, a five-gallon crock of sauerkraut, more homegrown hot-pepper sauce than one family could comfortably eat in a year and three sorts of squash, which we make into soups, stews and bread."
[snipped]
She compares the current period of market uncertainty with that of the early- to mid-20th century when the concept of victory gardens became popular.
"A lot of companies during the world wars and the Great Depression era encouraged vegetable gardening as a way of addressing layoffs, reduced wages and such," she says. "Some companies, like U.S. Steel, made gardens available at the workplace. Railroads provided easements they'd rent to employees and others for gardening."
(Excerpt) Read more at dallasnews.com ...
[Time for me to clear my open links, so will list them here, so you can have fun too.....granny]
Index, may take a month to read it all, and the links in the links:
http://www.foodtimeline.org/foodfaqindex.html
19th Century Food:
http://www.foodtimeline.org/foodpioneer.html#pioneercookbooks
FAQs: ambrosia to corn bread
balloon pictureHave questions? Ask!
* ambrosia
* ants on a log
* applesauce & apple butter
* baking powder & baking soda
* brownies & blondies
* Brussels sprouts
* casseroles
* cherries jubliee
* chewing gum
* Chex mix
* chocolate & white chocolate mousse
* coconuts
* corn bread (johnnycakes, hoe cakes, hominy, grits, spoonbread, shortnin’ bread)
http://www.foodtimeline.org/foodfaq.html#1940scasserole
Food rationing, propaganda about using the ration stamps for meat, I am not against the efforts used, am interested in the choice of words to sell you on the idea............
Plus a long dead uncle got very rich on the black market, in Texas, he had been a car dealer, before the war.
I went with my father to get tires from him, the uncles warehouse was stacked floor to ceiling with big bags of sugar and tires. granny
http://www.archives.state.al.us/teacher/ww2/lesson6/doc04p1.html
This is Victory Gardens:
http://www.archives.state.al.us/teacher/ww2/lesson6/
Interesting forum, many good links for recipes on this page:
http://www.roadfood.com/Forums/topic.asp?TOPIC_ID=2168
http://digital.lib.msu.edu/projects/cookbooks/html/browse.html
popular American foods 1920-1980
Party planning tips
1920s
1930s
1940s
1950s
1960s
1970s
1980s
Historic food prices
Australia: 20th century foods by decade
United Kingdom: 1950s-present
http://www.foodtimeline.org/fooddecades.html#1930s
All kinds of crockpot recipes:
http://www.roadfood.com/Forums/topic.asp?TOPIC_ID=16347
page 2:
http://www.roadfood.com/Forums/topic.asp?TOPIC_ID=16347&whichpage=2
Food links/info:
http://www.roadfood.com/Forums/forum.asp?FORUM_ID=22
http://www.stretcher.com/menu/topic-d.htm#earningmoney
http://www.stretcher.com/menu/topic-g.htm#groceriesandfood
Thank you for the kind words.
It is fun to at last share some of the types of things that i have found over the years............
When I first went on the internet, the old computer that I had traded for, had no memory, so I printed everything..........about 50,000 pages, now sitting in boxes and they will be there when I am gone, as now I can’t use the strength for using hole punchers.
See I do complain, too much, but when there is nothing to be done, you simply go on and do what is to be done and ignore the rest.
That I am here is miracle enough, I run on the prayers of a bunch of Freepers, it was a blessed day that I followed a link to Free Republic.
Do you remember the Lady in Idaho that got into a stand off with the local cops and the kids and their dogs held the cops at bay for a week??
I was on the side of the kids and mom and in following links, came here.
I think of life like a baby’s diaper, never saw any fun in changing them, but did it ..........
There is a hint to be had in any thing, I was visiting an Aunt and it was a messy diaper to change, she said let me help, took the baby, turned on the water in the sink, stuck the baby’s bottom under the warm water and had it clean in seconds, no muss, no fuss.......
I am always shocked to find out that other people did not live their lives as fully as I have.
I have no conception of what a sheltered life in a secure home, would have been like, or what I would have been like with a real education in school and college.
I quit school, 3 weeks into the 10th grade and got married.
When I was 21, I found out how dumb I was and started reading books, instead of True Story.
Now, I read the internet and am thankful for it, but I still have hundreds of books.
The reason that I dig into history so much, is that they as a rule did not go to the store a lot and learned to make do with very little.
For a while, during the depression, we were eating wild gourds and cooked them by using dry cow patties, [the dinner sized plop of manure, found on the range], not unusual at all, I have read the pioneers used buffalo patties for cooking.
I have not as an adult, cooked with cow patties, but do have a couple of small pots, that we experimented with firing the clay with manure, which is the Indian method in the old west.
Laughing, at my self and the way my mind never settles for one subject, a problem that I have had all my life.
**Do not wait until you retire**
LOL Don’t think “retire” is ever going to be in my vocabulary! It’s amazing what “useless” pieces of info stick. I needed a character name for a cook in one of my novels. I typed Vesta and kept typing. A while later, I’m going whoa—what kind of name is Vesta? I googled it. Turns out Vesta is the Roman goddess of the hearth. Where did I pick that up, and what triggered the memory of it? LOLOLOL Had you asked me point blank what was the name of the Roman goddess of the hearth, I would have drawn a complete blank. Our subconscious is a miraculous thing!
I write—a lot. I have finished a novel in as little as 3 months—if that’s the only one I’m currently working on, which doesn’t happen very often! I write like I read—voraciously single minded.
[I had this one open to send alone.....smile]
http://www.stretcher.com/stories/03/03may26h.cfm
Persistence in Building a Home-Based Business
by Marilyn J. Tellez, M.A.
I’ve thought a lot recently about the value of persistence in building a home-based business. I had to go to the dictionary to make sure I had it right. The dictionary says that persistence is to “go on resolutely in spite of difficulties”.
The word “resolutely” seems to me to have an aura about it that is not very cheerful. Starting, maintaining and building a home-based business should be fun! Call that concept “resolutely having fun.”
But I’ve made up a list of my own that inspires me. Here’s the list:
* not giving up
* not giving in
* moving forward
* shifting priorities
* learning
* shifting tactics
* enthusiastic
* good self-esteem
* belief in purpose
* good mental health
* handles rejection with aplomb
* looks to the future
* advances towards goals on a daily basis
Gee whiz! I’ve made a list of new definitions that fit me! What a good idea! Make up your own definitions of success when you don’t want to fail. And you can be resolute if you wish. I am “resolutely having fun!”
Marilyn J. Tellez, M.A. (doitnow@nwinfo.net) helps people get back into the working world. If you’re stopped in your tracks and not sure which way to go, contact her and start making progress again. Contact her for the answer to one free question.
[Sounds like survival to me...granny]
How I envy you, but keep doing it, one of these days, you will make the right combination and be in print.
It is all the ‘floating facts’ that I have gathered, and don’t know that I know them, that I want downloaded on to the computer, I won’t see that day, but you will.
My friend Mary, would have loved the computer, at 85, she was sharper than I ever was.
Sometimes, I can almost hear her saying, “don’t quit yet, what is at that link?”
Back in the 1970’s, you could buy at the Yuma Goodwill, a big black garbage sack of “fabric scraps”, it was donated by people who had started a sewing project and never finished it, plus scraps and sometimes several yards of fabric, cost was $2.00.
We would buy a sack each month, when we went to town for shopping, then the next week, meet at her house and split it up, what fun it was.
In that week she got to open it and sort it into like piles of fabric, equal if possible.
When I got there, we would take turns choosing a pile.
One night Catherine Brimhall, Mary’s Mormon friend, stopped to bring her something, and we were in the middle of it.
That was my introduction to Catherine, she stayed so late, that Her husband called to see if she was ok....
3 generations of women, dreaming and planning over what was in the bag.
The next couple weeks went by and here is a call from Catherine, “I went to Yuma and bought a bag of scraps, can we meet at Mary’s place?”
Catherine was the school board member, during the cold war, who was talking to the Military man sent to advise them on what to expect, if San Diego was nuked.
So goes life.
http://www.globalgourmet.com/food/recipes/sourdough.html
Sourdough Starter
Picture, if you will, a swaying wagon train following a cattle drive fording the Red River in the mid-1800s as it passes north from Texas into Oklahoma, on its way to the trailhead and stockyards in Kansas City. As the pioneers set up camp, the “cookie” arranges the vittles and brings out the sourdough starter, which is much like this one, to prepare the bread. At around the same time in history, a gnarled and bearded ‘49er pioneer outfitted in his new fangled Levi jeans prepares for a day panning for gold in northern California by taking a piece of starter from his wooden pail and making up a sourdough loaf. Such is the stuff of culinary legend, but sourdough is rooted in this very real heritage.
San Francisco is often thought of as the sourdough capital of the United States, probably because sourdough bread has remained popular there ever since Gold Rush days. Making the initial starter is a three-day process, so plan ahead if you want to make sourdough for the first time. You may need to visit a natural foods store to find the organic stone ground unbleached white flour
* 1-1/2 cups lukewarm milk
* 1/4 teaspoon active dry yeast
* 1 teaspoon honey
* 2 cups unbleached white flour
* 1/4 cup spring water
1. To prepare the starter, place the milk in a mixing bowl.
2. Sprinkle the yeast over the milk.
3. Whisk in the honey and 1-1/2 cups of the flour.
4. Cover with plastic wrap and let sit at room temperature (72 to 76 degrees F.) for 72 hours (3 days).
5. After 72 hours, stir in the 1/4 cup water and whisk in the remaining 1/2 cup flour.
6. Cover again with plastic wrap and let sit at room temperature for 2 hours; the mixture should be bubbly and have a sour, tangy aroma and taste.
7. Remove the amount of starter the recipe calls for and set aside.
8. Transfer the remaining starter to a sterile’ glass jar and replenish it by mixing in 1/2 cup water and 1/2 cup flour. Cover tightly and store in the refrigerator for up to 1 month.
Recipe from:
Flavored Breads
Recipes From Mark Miller’s Coyote Cafe
by Mark Miller and Andrew MacLauchlan
176 pages, full-color $19.9
paper, ISBN: 0-89815-862-1 $29.95,
cloth, ISBN: 0-89815-889-3
Publication Date: January 1, 1997
Reprinted by permission
Western Cookbooks
Flavored Breads
Recipes:
Skillet Pinon Corn Bread
Sourdough Starter
Southwestern Sourdough
Zuni Pepita
This Archived Page created between 1994 and 2001
http://www.globalgourmet.com/food/egg/egg0597/zunipep.html
Zuni Pepita
Zuni Pepita
Without Native Americans, there would be no pumpkin pie at Thanksgiving—they were the ones who introduced the pilgrims to pumpkins and other squash. There are hundreds of types of squash that are indigenous to North, Central, and South America. Naturally, these plants and their seeds figure prominently in the diets of native groups throughout the continent, including the agrarian Zuni of Arizona. Native Americans commonly ground the pumpkin seeds (pepitas) into flour, which is what we do in this recipe. Combined with whole-wheat flour and blue cornmeal, the ground seeds make rich, hearty, and satisfying loaves.
The bread is a wonderful partner for fall or winter soups and stews, especially those containing pumpkin or squash. Buy pumpkin seed oil and fresh pumpkin seeds at gourmet markets or natural foods stores. Before buying the seeds taste one or two to make sure they are not rancid-they should be bright green and taste sweet and fresh. Buy only as many as you need, as their natural oils can become stale quickly; roast any you have left over, which is the preserving technique used by generations of Native Americans.
* 1-3/4 cups lukewarm water
* 1 egg, beaten
* 1/4 cup pumpkin seed oil or corn oil
* 1-1/2 teaspoons active dry yeast
* 1-1/2 cups shelled pumpkin seeds, toasted
Dry Ingredients
* 2-1/2 cups bread flour
* 1 cup whole-wheat flour
* 1 cup blue cornmeal
* 1 tablespoon chopped fresh sage
* 2 teaspoons salt
* 2 egg whites, beaten
* 1/2 cup shelled untoasted pumpkin seeds
1. Combine the water, egg, and oil in the bowl of a heavy-duty electric mixer or in a large mixing bowl.
2. Sprinkle the yeast over the mixture, stir in, and let sit for 2 minutes.
3. Grind the toasted pumpkin seeds in a coffee grinder or spice mill until finely ground.
4. Add the ground pumpkin seeds and dry ingredients to the yeast mixture.
5. Mix with the dough hook (or knead by hand for 8 to 10 minutes, or until the dough appears silky and resilient.
6. Transfer the dough to a lightly oiled bowl a cover with plastic wrap.
7. Let rise in a warm place for 1-1/2 hours, or until approximately doubled in volume.
8. Punch the dough down, re-cover with plastic wrap, and let rise again in a warm place for 30 minutes.
9. Place a baking stone on the middle rack of the oven and preheat to 400 degrees F.
Recipe from:
Flavored Breads
Recipes From Mark Miller’s Coyote Cafe
by Mark Miller and Andrew MacLauchlan
176 pages, full-color, 1997
paper, ISBN: 0-89815-862-1
cloth, ISBN: 0-89815-889-3
Reprinted by permission
http://www.globalgourmet.com/food/egg/egg0597/swsour.html
Southwestern Sourdough
Southwestern Sourdough Bread
Yield: 1 large loaf or 2 small loaves
Some believe that the City by the Bay’s fog, humidity, and moderate warmth create the ideal microclimate for the unique wild yeasts that give San Francisco sourdoughs their special flavor We think it’s quite possible to make sourdough that’s just as good, just about any where. This flavored bread evokes the southwestern range and makes great toast.
* 1-1/2 cups Sourdough Starter
* 1 cup lukewarm water
* 1/2 teaspoon active dry yeast
Dry Ingredients
* 3-1/2 cups bread flour
* 1/2 cup whole-wheat flour
* 2 teaspoons ground cumin
* 2 teaspoons salt
1. Place the starter and lukewarm water in the bowl of a heavy-duty electric mixer or in a large mixing bowl.
2. Sprinkle the yeast over the mixture, stir in, and let sit for 2 minutes.
3. Add the dry ingredients.
4. Mix with the dough hook (or knead by hand) for 10 to 12 minutes, or until the dough is silky and elastic.
5. Transfer the dough to a lightly oiled bowl and cover with plastic wrap.
6. Let rise in a warm place for 4 hours, or until approximately doubled in volume.
7. Punch the dough down, and turn it out onto a lightly floured work surface.
8. Sprinkle a baking sheet with cornmeal.
9. Gently pull and stretch the dough into a round loaf or 2 small loaves in the shape of your choice.
10. Place the loaf on the prepared baking sheet, cover with plastic wrap, and let rise in a warm place for 1-1/2 to 2 hours.
11. Place a baking stone on the middle rack in the oven and preheat to 425 degrees F.
12. Uncover the loaf and, using a spray bottle, spritz with water, then lightly dust with bread flour.
13. Make 2 or 3 diagonal slashes in the top of the loaf with a serrated knife to allow the dough to expand in the hot oven.
14. Using the spray bottle, spritz the oven walls with water. Work quickly so the oven does not lose heat.
15. Slide the loaf onto the hot stone.
16. Bake for 40 to 45 minutes, or until the crust is dark brown.
17. Transfer the loaf to a rack to cool.
Recipe from:
Flavored Breads
Recipes From Mark Miller’s Coyote Cafe
by Mark Miller and Andrew MacLauchlan
176 pages, full-color, 1997
paper, ISBN: 0-89815-862-1
cloth, ISBN: 0-89815-889-3
Reprinted by permission
Skillet Pinon Corn Bread
Skillet Pinon Corn Bread
Yield: 12 to 14 servings
Serving this corn bread in a skillet or rustic cornbread pan is a comforting, homey touch plus the thick cast iron keeps the bread warm at the table. In pioneer days, corn bread was often made in Dutch ovens (also called bake ovens). The large cast iron cooking vessels were imported from Europe and used for cooking foods over campfires or on the hearth next to the main fireplace. As the name suggests, the Dutch oven originated in Holland in the 1600s, but it was later patented and produced in large quantities by Abraham Darby at Colebrookdale in England, one of the first major centers of the Industrial Revolution. In this recipe, the flavors of the sage and pinons, or pine nuts, give the bread a richness and earthiness that evoke the open range and hillsides of the Southwest.
* 1/4 cup butter, melted
* 2 tablespoons canola oil or vegetable oil
* 1/4 cup warm water
* 1/2 cup buttermilk
* 2 eggs
Dry Ingredients
* 1-1/4 cups cornmeal
* 3/4 cup all-purpose flour
* 2 teaspoons baking powder
* 1/2 teaspoon salt
* 1/2 cup pinon nuts, toasted
* 1/2 cup fresh corn kernels, roasted
* 15 fresh sage leaves, chopped
* 1 small onion, diced
1. Preheat the oven to 400 degrees F.
2. Whisk together the butter, oil, water, buttermilk, and eggs in a mixing bowl. Set aside.
3. Combine the dry ingredients and sift into a separate mixing bowl.
4. Add the dry ingredients to the wet ingredients and mix until completely incorporated.
5. Stir in the pine nuts, corn kernels, sage, and onion until incorporated.
6. Coat a 10-inch ovenproofcast iron skillet with softened butter (about 2 tablespoons) and heat in the oven for 5 minutes.
7. Remove the hot skillet and pour the batter into it.
8. Bake for 18 to 20 minutes, or until a paring knife or toothpick comes out clean when inserted in the center.
9. Remove the skillet from the oven and let cool slightly.
10. Serve out of the skillet.
Recipe from:
Flavored Breads
Recipes From Mark Miller’s Coyote Cafe
by Mark Miller and Andrew MacLauchlan
176 pages, full-color, 1997
paper, ISBN: 0-89815-862-1
cloth, ISBN: 0-89815-889-3
Reprinted by permission
[The Elder’s description of how the earth was formed, is interesting and not that far off, “balls piled up” is about what happens when a volcano is active....granny]
http://digital.lib.msu.edu/projects/cookbooks/books/zunibreadstuff/zuni.html
Title: Zuñi Breadstuff
Author: Frank Hamilton Cushing
Publisher: New York, Museum of the American Indian, Heye Foundation
View page [front cover]
View page [illustration]
[Illustration: An illustration of an ornate building entrance framed by American flags.]
View page [illustration]
[Illustration: A photograph of a Pueblo community in Southwest America.]
View page [title page]
INDIAN NOTES
AND MONOGRAPHS
VOL. VIII
A SERIES OF PUBLICATIONS RELATING TO THE AMERICAN ABORIGINES
ZUÑI BREADSTUFF
[Illustration: An illustration of an official seal.]
> BY
FRANK HAMILTON CUSHING
NEW YORK
MUSEUM OF THE AMERICAN INDIAN
HEYE FOUNDATION
1920
View page [preface]
THIS series of INDIAN NOTES AND MONOGRAPHS is devoted primarily to the publication of the results of studies by members of the staff of the Museum of the American Indian, Heye Foundation, and is uniform with HISPANIC NOTES AND MONOGRAPHS, published by the Hispanic Society of America, with which organization this Museum is in cordial coöperation.
View page [half title page]
ZUÑI BREADSTUFF
BY
FRANK HAMILTON CUSHING
View page [5]
CONTENTS
Page
Forward............................................................................ 7
CHAPTER I. Creation, and the Origin of Corn........................................ 17
II. The Origin of the Dragonfly and of the Corn Priests, or Guardians of the Seed.. 55
III. Land Law and Labor............................................................ 125
IV. Corn-raising, or the “Decay of the Seed”....................................... 167
V. Corn-raising, or the Regeneration of the Seed................................... 193
VI. I’-no-te-kwe a-wen I’-tâ-we, or the “Food of the Ancients”............... 216
VII. Na’-na-kwe a-wen I’-tâ-we, or the “Food of the Grandfathers”............ 247
VIII. “The Young Men who were Fond of Parched Corn and Sweet Gruel, or the Four
Awkward Suitors”... 269
IX. Tâ-a I’-â-we, or the “Food of the Seed of Seeds.................... 289
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X. He’-we I’-tâ-we, or the Wafer Foods....................................... 317
XI. Khia’I’-tâ-we, or Wheat Food............................................. 344
XII. Hu’-mu-a K’ia-na-kwe, or the Crooner Bands.................................... 378
XIII. The Story of the Young Hunter................................................ 395
XIV. How He Learned to Hunt........................................................ 414
XV. How He was Divorced........................................................... 445
XVI. How He Twice Returned......................................................... 480
XVII. About Some Indian Meals...................................................... 516
XVIII. More Indian Meals........................................................... 556
XIX. Corn Dances and Festivals..................................................... 587
Notes.............................................................. 630
Index.............................................................. 643
continued....
If there is a planned truck strike, it would be a good idea to stock up on some items, that are bulky and will go to the bottom of the list, if they are hauling food to the stores in pickups.
Number one: Toilet paper
2. dog and cat food
3. flour, oil, etc that will keep and is bulky.
Thank of what you would haul and sell if you were the store owner and then buy what is not on the list.
Milk, and meat, they will try to bring in, any thing small and light weight and has a high profit value.
Boxes of cereals and other bulky items will not be on their list.
Are you old enough to remember, when Johnny Carson made the joke about “there is going to be a shortage of toilet paper”?
It was just a throw away line in his program.
And America made him right, there was a run on toilet paper as people stocked up on it.
The random thought went through my mind and I am going to attempt to call Scott and get him to go shopping early.
[A quick look, could be useful info, from Iran 1913, uses the most basic of foods and meat.]
http://digital.lib.msu.edu/projects/cookbooks/books/orientalcookbook/orie.html
The
ORIENTAL
COOK
BOOK
A.H. Keoleian
View page [illustration]
[Illustration: A portrait of a man in a suit presumably Mr. A.H. Keoleian.]
View page [title page]
THE ORIENTAL
COOK BOOK
WHOLESOME, DAINTY AND ECONOMICAL
DISHES OF THE ORIENT, ESPECIALLY
ADAPTED TO AMERICAN
TASTES AND METHODS OF
PREPARATION
> BY
ARDASHES H. KEOLEIAN
(FORMERLY OF CONSTANTINOPLE)
SULLY & KLEINTEICH
NEW YORK
1913
[snipped]
The Oriental Cook Book
> TABLE OF CONTENTS
PAGE
A FEW IMPORTANT NOTES......................................... 17
SOUPS.............................................................. 20
PILAFS............................................................. 41
FISH............................................................... 52
BAKED FISH......................................................... 54
BROILED FISH....................................................... 60
FRIED FISH......................................................... 64
BOILED FISH........................................................ 67
PICKLED AND SALTED FISH....................................... 73
OYSTERS............................................................ 77
LOBSTERS........................................................... 86
MACARONI........................................................... 92
BROILED MEATS...................................................... 101
ROASTS............................................................. 123
BOILED DISHES...................................................... 135
VEGETABLES—WITH MEAT......................................... 151
VEGETABLES—WITH AND WITHOUT BUTTER OR OLIVE OIL................... 179
STUFFED DISHES—WITH MEAT............................... 208
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PAGE
OTHER STUFFED DISHES—WITH OLIVE OIL............................... 213
MINCED MEAT DISHES................................................. 224
MISCELLANEOUS...................................................... 233
SAUCES............................................................. 244
EGGS............................................................... 257
SALADS............................................................. 266
PICKLES............................................................ 276
PASTRY............................................................. 284
FRUITS AND {CREAMS}................................................ 304
PRESERVES.......................................................... 312
DESSERTS........................................................... 319
EXTRAS............................................................. 326
ORDER OF SERVICE................................................... 333
MENUS.............................................................. 334
LIST OF SPECIAL ORIENTAL INGREDIENTS............................... 344
View page [17]
> THE ORIENTAL COOK BOOK
> A Few Important Notes
In the preparation of Oriental dishes, stock or broth is used extensively instead of plain water. This practice, however, does not involve any special effort or expense because the materials used for this purpose are trimmings of meat or poultry bones, and the like, not fat, nor any other foreign substances, except uncooked vegetables.
The making of stock is very simple, as it only consists in boiling the above mentioned materials in plain water. It is unnecessary to say that before using this broth for any purpose it should be strained through a fine metal sieve.
THE KINDS OF MEAT USED: In Oriental cookery lamb is the principal meat used, with which most of the Kebabs, the Basdis and the Dolmas are very delicately made. Still, good beef, veal and mutton often serve the purpose. However, it is better that the question of the meat should be
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left entirely to the judgment and liking of those for whom the food is prepared.
PREPARATION OF DRESSINGS, ETC.: There are certain Dressings—Terbieh—which are exclusively Oriental. These Dressings consist of the following ingredients and are used with:
1.—Certain Boiled Dishes, Soups, Etc.Dressing is made with the juice of lemon and beaten egg (the preparation of either or both can be increased according to taste and requirement), and is used by pouring the combination of both over the whole food, after blending the mixture with a little portion of the boiled cooking.
2.—Certain Soups, Etc. Dressing is made with overheated butter and chopped dry onion or crumbs of bread, with pepper shaken over. This mixture, after good frying, is poured into the food and stirred.
3.—Boiled Head and Shin of Lamb, Mutton, Veal and Beef. Dressing is made with the juice of garlic, vinegar and beaten eggs, and is used by pouring over the whole food, after blending the mixture with a little portion of the cooking.
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4.—Certain Boiled Dry Beans, Broiled Fish, Broiled Meat, Etc. Piaz, a mixture of finely cut dry onions (or green onions in season) crushed with salt, then washed, and then mixed with finely cut parsley, is used as garnishing.
5.—Meats, Fishes, Oysters, Etc., also with Salads. Mayonnaise is made of very finely cut and pressed parsley, olive oil, the juice of a lemon and the yolk of egg, also salt and pepper, all well mixed.
6.—Pastry and Deserts. Sugar syrup is used on most of Oriental pastry and deserts, and is made of sugar simmered in plain water and moderately thickened.
contined.
http://digital.lib.msu.edu/projects/cookbooks/html/books/book_06.cfm
The Frugal Housewife
Previous Book Next Book
By Lydia Maria Francis Child
Boston: Carter and Hendee, 1830.
Interest: Economy, Frugality & The Great Ladies & Homemaking ... etc. & Northeast
View Page Images Read Transcript (html or xml) View PDF
Introduction
The Frugal Housewife, Dedicated to Those Who Are Not Ashamed of Economy.
By Lydia Maria Francis Child
Boston: Carter and Hendee, 1830.
The Frugal Housewife was first published in Boston in 1829 and was reprinted at least four times in the next two years. By the eighth edition of 1832, the name had been changed to The American Frugal Housewife to differentiate it from the English work of Susannah Carter (See The Frugal Housewife - 1803). The book went through at least 35 printings between 1829 and 1850 when it was allowed to go out of print because of the publication of newer, more modern cookbooks and also because of Mrs. Child’s increasingly public work in the cause of anti-slavery.
The strong emphasis on the virtues of thrift and self-reliance and on frugality, a continuing theme in American cookbooks, reflected Mrs. Child’s New England heritage and her concerns for the nutritional effects of the 1820’s depression in the United States. There has been some speculation that the trim, compact size as well as the subject matter made this a convenient and helpful volume for pioneer families to carry on their westward migration. In addition to hundreds of recipes from Apple Pie to Whortleberry Pudding, the book contains household hints, remedies and practical information on buying, cooking and storing food.
[The list of cookbooks at the end, is all live links....LOL]
http://digital.lib.msu.edu/projects/cookbooks/html/books/book_41.cfm
“Aunt Babette’s” Cook Book
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By Aunt Babette
Cincinnati: Block Pub. and Print Co.
Interest: Jewish
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Introduction
“Aunt Babette’s” Cook Book: Foreign and domestic receipts for the household: A vaulable collection of receipts and hints for the housewife, many of which are not to be found elsewhere.
By “Aunt Babette”
Cincinnati: Block Pub. and Print Co. co., c1889
This is one of the many books selected to represent the cooking of diverse ethnic groups which were published in America beginning in the 19th century. The first Jewish cookbook, Esther Levy’s Jewish Cookery Book, was published in Philadelphia in 1871. It was a kosher book whose intent was to show that fine dining could be achieved within the Jewish Kasruth laws. That first American Jewish cookbook was published in only one edition and is very scarce. By the time Aunt Babette wrote her cookbook, the Reform Movement within Judiasm was taking hold and her book, along with the others selected for this compilation were non Kosher, showing, perhaps, the growing assimilation of the Jewish community.
“Aunt Babette” was very popular, had many printings and was in print for more than 25 years. The recipes are American, English, French and German as well as Jewish. That the book is non-kosher is readily apparent by the many recipes for oysters, crab, ham, shrimp and lobster. Many recipes have German names: Mohn Plaetzchen (Poppy Seed Cookies), Pfefferneusse (Nutmeg Cakes), Baseler Leckerlein, German Lebkuchen, Leberknadel (Liver Dumplings), and Gansleber in Sulz (Goose Liver in Goose Fat), for example.
Perhaps the most interesting chapter is that entitled Easter Dishes, which is in fact offers Passover etiquette and recipes. There are recipes for Matzo-Kugel, Matzos Pudding or Schalet, Potato Pudding, Chrimsel, Ueberschlagene Matzos or Matzos Dipped in Eggs, Macaroons, Mandeltorte and Matzoh-Mehl Cake.
All in all, this is a very good cookbook with many international recipes.
For other non-kosher Jewish cookbooks, see:
* The Neighborhood Cook Book
* Greenbaum, The International Jewish Cook Book
For other books with some Jewish recipes or mention of Jewish culinary practice, see:
* Randolph, Virginia Housewife 1838
* De Voe, Market Asssistant 1867
* Croly’s Jennie June’s American Cookery Book 1870
* Miss Corson’s Practical American Cookery
* Kander, The Settlement Cookbook 1901
* Mrs. Rorer’s New Cookbook 1902
* Wood’s Foods of the Foreign Born
Wow! What resources you’re familiar with.
http://digital.lib.msu.edu/projects/cookbooks/html/books/book_67.cfm
Chinese - Japanese Cook Book
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By Sara Bosse, nee Eaton
Chicago, Rand McNally [c1914].
Interest: Asian
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Introduction
Chinese-Japanese Cook Book
By Sara Bosse And Onoto Watanna [pseud.]
Chicago, Rand McNally [c1914].
This is a most intriguing little book. It is another in our selection of ethnic influenced books available in America after the Civil War into the 1920s. This is one of the earliest half-dozen Chinese cookbooks published in the United States; and possibly the first Japanese one.
The authors begin their preface by indicating that Chinese cooking has become very popular in America in recent years and that certain Japanese dishes are also in high favor. They mention that Chinese restaurants are now to be found in all the large cities of America and that their patronage “is of the very best, and many of the dishes are justly famous.”
They tell the reader that there is no reason why these same dishes should not be cooked and served in any American home. “When it is known how simple and clean are the ingredients used to make up these oriental dishes, the Westerner will cease to feel that natural repugnance which assails one when about to taste a strange dish of a new and strange land.”
There follows a brief overview of Chinese and Japanese cuisines. The authors indicate that the recipes which follow have been selected to appeal to the Western palate and which can be prepared with the kitchen utensils of Western civilization. They also indicate that many of the recipes prepared by the Chinese cooks in this country are actually modifications of their native dishes.
Turning to the recipes, we find many which we would recognize today, probably fairly authentic for Chinese restaurants cooking for Americans in that era. Chinese dishes include Bird’s-nest Soup, Seaweed Soup, Sweet and Sour Fish, Steamed Duck, Chop Suey, Chow Main, Fried Rice, Beautiful Moon Tarts, and Almond Cakes.
A shorter section of Japanese dishes includes Satsuma Soup (using tofu and miso paste), Hare, Sweet and Sour [Usagi Amai-Sui, which uses syou sauce, mirin sauce, red plums, and Japanese gelatine, and is served with white-bean cakes or rice], and Peony Eggs. Many of the recipes are quite sophisticated. There are even instructions for growing your own bean sprouts at home, which, the authors indicate, are much better than the canned varieties.
All in all, I repeat, a most intriguing little book from the hands of two rather remarkable women.
Laughing and thinking “What I should be posting the common links?”
So take a look, it has been a fun day and I am not done, each leads to another discovery.............
LOL Love fabric too! Used to quilt—don’t do much anymore except work and write.
Granny, I am so enjoying all the recipes—will bookmark for when I have time—after the spring rush!
Wild yeast spores are in the air everywhere and you can make your own sourdough starter by mixing flour, water and sugar and setting it outside to capture the spores. The reason San Fran is so renowned for it’s sd bread is becasue of the type of spores there. Another piece of useless trivia for you!
http://www.freerepublic.com/focus/chat/1993806/posts?page=1
The Hummingbirds are Back
self | March 29, 2008 | swampsniper
Posted on 03/29/2008 5:27:56 PM PDT by SWAMPSNIPER
Gift from God, he says spring is here.
Yes, I knew that you could make it with wild yeast, but here we would find it worked as a bug catcher, so I make the yeast starter.
One Ladies night at the Kingman LDS Church, I sat in on the sour dough class and came away with a starter from Alaska, that was 125 years old.
I have lost my live version of it, but should have it saved in the old freezer, that I can’t reach with my oxygen hose.
I started playing with sour dough, about 1960.
I still shudder at the horrible soy flour bread that I made and expected my family to eat, cause some fool said it was good for them, talk about brainwashed.
But my brain is dirty again and I stay far away from soy products.
Do what I do, if I am thinking, I send myself a copy of the entire post or booklet, as now at Yahoo FREE email, you do not have a limit on the mailboxes, I can store all I want in it.
If it is really priceless, then I download it.........quit printing things out.
I just cannot trust these computers to keep things forever.
Mary and I worked well as a team, she loved to sew and could no longer do the cutting and I just loved fabric, so as I was younger, I did the cutting and she did the sewing.
I had not, until this minute, realized that I have done the same as Mary, she had a tiny room, with her sewing machine always set up, and when you visited that is where you sat.
Now I have my computer in the middle of the room and all that I might need is within reach and I never sit any place else.
We made many quilts, I sold them in my shop and we even did a custom order to Florida, a lady who read my flyer, that I had inclosed in an enquiry to the company she worked at, wanted a tan quilt with every color in it.......we used 3,000 patches to make the “Ocean Wave “ pattern.
Thanks to Calpernia for this list of pot sizes for a simple way to grow vegetables inside:
Tomatoes can grow inside too!
http://breederville.com/auction/blogspermalink.php?permalink=1&blog=1
Little Space? Grow Vegetables inside
Good morning, Granny, and everybody....
Here’s yet another reason that this thread is timely and important...
http://www.freerepublic.com/focus/f-news/1993919/posts
Electricity, diesel, fertilizer prices tough on farmers, ranchers
High Plains Journal ^ | 03/28/08
Posted on 03/30/2008 2:32:10 AM CDT by TigerLikesRooster
Electricity, diesel, fertilizer prices tough on farmers, ranchers
LUBBOCK, Texas (AP)—South Plains cotton producer Don Langston is eager for a “big rain.”
Without it he’ll have to keep irrigation pumps running to water thousands of acres of dusty, parched land so there’s enough moisture to plant this year’s crop in a couple of months.
He figures he’ll spend as much as $50 more an acre than he did last year, when rainfall was plentiful, even by West Texas standards.
“We’re going to have to have a good crop just to break even,” Langston said. “I’m OK. Just need a big rain.”
But for Langston and other agriculture producers across the U.S., electricity costs aren’t the only concern. Diesel fuel and fertilizer prices are also weighing on them.
Last year, a farmer could buy a ton of fertilizer for about $450; the price tag is now closer to $1,000, American Farm Bureau Federation chief economist Bob Young said.
And when farmers and ranchers start up their machinery, their wallets will feel lighter.
Last year, 500 gallons of diesel cost between $500 and $800. This year it will cost about $1,500 to fill that same tank.
Most of the hikes in agriculture—as in other sectors—involve higher energy costs. Fertilizer is made from natural gas, for which prices have increased sharply.
“It’s pretty difficult to figure out when it’s going to stop,” said Colorado City cotton producer Woody Anderson, a former chairman of the National Cotton Council. “Who knows when things are going to level off?”
Producers in West Texas and across the Midwest’s Corn Belt also are feeling the pinch.
Billy Bob Brown, who will grow corn and cotton near the town of Panhandle, 30 miles northeast of Amarillo, said it’s going to cost him 46 percent more to plant 700 acres of corn.
Most of that is fertilizer, he said.
By his calculations he’ll get $1.98 back for every dollar he puts into his corn crop. That’s up from the $1.33 he made last year for every buck he spent.
“You can see we’re not making quite as much money as people think,” the 69-year-old said. “The need for a risk management is extremely important because of our high inputs.”
Langston said his electricity costs will go up again during the growing season as utility companies add a surcharge using pump engines’ horsepower—during their peak usage months.
That’s why early rain is critical.
“We could very well see a dry start which means producers will have to start watering from the time they plant, instead of having that bank of moisture,” said Shawn Wade, spokesman for the Plains Cotton Growers, which serves 41 counties on the South Plain, the world’s largest contiguous growing patch.
Brown’s emphasis on risk management includes weather that’s typical in West Texas during spring.
“If a fellow were to catch a hail storm and lose a crop you’d have one heck of a financial loss,” Brown said.
Portions of Texas, the nation’s leading cotton producing state, have moved back into drought conditions, in part because of a La Nina weather pattern that brings warmer and drier weather patterns.
A two-year dry period in Texas ended in 2007, the seventh wettest year on record and 10 inches over the normal average rainfall. Lubbock is currently about .75 inches behind normal, compared to 2.5 inches above normal this time last year.
The state was expected to plant half (4.8 million acres) of the nation’s forecast 9.5 million acres. Texas’ tally is a drop of 2.3 percent from last year; the U.S. number is a 12 percent decrease from 2007.
Producers also are wondering whether they’ll see a completed farm bill any time soon. The cotton industry is pushing for a safety net similar to one in the bill that officially expired in the fall.
Congress voted to extend that to April 18, and there has been talk of extending it another year.
“That’s the big question mark in all of our minds,” Anderson said. “The uncertainty of not having a farm bill certainly adds to the anxiety.”
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