This little book is the result of careful practice in teaching beginners how to make attractive, wholesome, and palatable varieties of home-made candies. As a rule, these are made from uncooked sugar and white of egg, and, while they may be palatable to some persons, to the connoisseur they are coarse and heavy.
The aim has been to meet the wants of the masses, who, from various causes, cannot obtain the best con- fections, and must eat the sugary “French Mixtures,” or deny themselves the pleasure of an occasional sugar plum.
The excellency of the recipes consists in their simplicity and faithfulness to minutiae. Homely repeti- tion makes them more valuable to those who are totally ignorant of the vagaries of sugar.
Practice is everything. If you fail at first, try again. A few of these failures will teach you more than all the directions I can possibly put on paper.
Because nothing’s better than Mom’s cooking. Mama Lam stopped by the BuzzFeed office to teach Inga how to make the delicious steamed buns that were featured in Pixar’s Bao!
In the US, mascots are used to pump up crowds at sporting events, or for traumatizing generations of children at Chuck E. Cheese, but in Japan it’s different. There are mascots for towns, aquariums, dentists’ offices, even prisons. There are mascots in cities that tell people not to litter, or remind them to be quiet on the train. Everything has a mascot and anything can be a mascot. The reason why mascots and character culture flourish in Japan is connected with the nation’s fascinating history with mythical monsters known as Yokai.
Did Ancient Rome or Ancient (Han) China know about each other? Did these two empires communicate, did they trade and what did they think of each other?
IN no other land has the baking and consumption of bake-stuffs grown to such an extent as it has within the past few years in this country. Even in the household of the most humble workman, as in the mansion of the rich and prosperous merchant, the American cook and housewife is generally more praised and esteemed for her good bread, pastry and desserts, than for meat cooking. In looking over the numerous cook books that are now placed so freely before the public, the inexperienced can find no way of learning how or why the recipes read as they do. Before any success in baking can be expected, the cook, baker or housewife must be educated to all the particulars of the materials they are about to use.
It is the main object of this work to show in plain language all who are interested how to become successful in baking; the theories of how to put together and how to change recipes, when the same grades or brands of materials are not on hand. Judgment and common sense must be displayed to insure success. Did you ever hear a woman say, “I had good luck to-day with my cakes,” but alas, the next time, “Oh, I had such bad luck with my baking”? There it is; one day good luck, the next time ashamed to show the result of her labor, and all the good materials wasted. It is the lack of theoretical knowledge about baking that brings the bad luck, and many a professional baker is not able to explain the real cause of the mishap. The theories herein laid out plainly before the reader are all the result of careful, practical experiments, and are based upon accomplished facts. Being confident of the success of my efforts in demonstrating some new and practical points to all interested in baking, and wishing to prepare delicious desserts, I shall herewith give my recipes in several parts, each part treating upon a different branch in the art of baking.
Last night I had a telephone call from a young housewife who wanted to know how to make a sponge cake. She said she had never yet made a sponge cake which was anything but a flat and dismal failure.In order to please this young woman, I promised to give a little lecture today entitled “Sponge Cakes, and How to Make Them.” Perhaps other homekeepers will be interested in my directions, for surely a light and delicate sponge cake is worth striving for.
Over the past few years a general nostalgia for the 1980s has infiltrated music, film, and television. I deeply love those gated reverb drums of the ’80s – you know that punchy percussive sound popularized by Phil Collins and Prince? So for my second episode of Vox Pop’s Earworm I spoke with two Berklee College of Music professors, Susan Rogers and Prince Charles Alexander, to figure out just how that sound came to be, what makes it so damn punchy, and why it’s back.
Includes iPhone cases, throw blankets, duvet covers, pillows, hoodies, tees, and much more!
One of the prettiest botanical prints I have found. This is from a collection of prints made pre-color-photography that detailed commercial fruits currently being grown in the US. They are highly detailed and highly accurate representations and fantastic artworks in their own right. — Douglas
I love learning about history I haven’t been exposed to before. These short videos fill in blank spots in my knowledge and help knit together the story of the past. — Douglas
In 1989, a wave of revolution swept across Eastern Europe, disrupting the Communist governments of Poland, East Germany, Czechoslovakia, Bulgaria, Hungary and of course, Romania. But how did the Romanian Revolution play out and why couldn’t Nicolae Ceaușescu or the authorities stop it like they had done previously? And why did it end the way it did? With the same people still in power and the Ceaușescu’s subject to a mock trial.
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