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Historical Cooking Books – 44 in a series – The London art of cookery and housekeeper’s complete assistant by John Farley (1789)

January 28th, 2020 No comments

What might you find in these old cookbooks? What special recipes have been handed down to you? Share in the Comments!

Historical Cooking Books – 44 in a series –  The London art of cookery and housekeeper’s complete assistant : on a new plan, made plain and easy to the understanding of every housekeeper, cook, and servant in the kingdom : containing proper directions for the choice of all kinds of provisions, instructions for trussing poultry, roasting and boiling all sorts of butchers meat, poultry, game, and fish, baking, broiling and frying sauces for every occasion, soups, broths, stews, and hashes, ragoos and fricassees, made dishes, both plain and elegant, all sorts of pies and puddings, pancakes and fritters, proper instructions for dressing fruits and vegetables, pickling, potting, and preserving, the preparation of hams, tongues, and bacon, to keep garden stuffs and fruits in perfection, the whole art of confectionary, the preparation of sugars, tarts, puffs, and pasties , cakes, custards, jams, and jellies, drying, candying, and preserving fruits, &c. elegant ornaments for entertainments, instructions for carving, necessary articles for sea-faring persons, made wines, cordial waters, and malt liquors : to which is added, an appendix, containing considerations on culinary poisons, directions for making broths, &c. for the sick, a list of things in season in the different months of the year, marketing tables, &c. &c. : embellished with a head of the author, and a bill of fare for every month in the year, elegantly engraved on thirteen copper-plates
by John Farley

by John Farley

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Historical Cooking Books – 43 in a series – Cups and their customs by George Edwin Roberts (1863)

January 19th, 2020 No comments

What might you find in these old cookbooks? What special recipes have been handed down to you? Share in the Comments!

Historical Cooking Books – 43 in a series – Cups and their customs by George Edwin Roberts (1863)

Historical Cooking Books - 43 in a series - Cups and their customs by  George Edwin Roberts (1863)

Historical Cooking Books - 43 in a series - Cups and their customs by  George Edwin Roberts (1863)

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PREPACE.

The principal object of these pages is to furnisli a collection of recipes for the brewing of com- pound drinks, technically termed ” Cups/’ all of which have been selected with the most scrupu- lous attention to the rules of gastronomy, and their virtues tested and approved by repeated trials. These we are inclined to put into type, from a belief that, if they were more generally adopted, it would be the means of getting rid of a great deal of that stereotyped drinking which at present holds sway at the festive boards of England. In doing this, we have endeavoured to simplify the matter as much as possible, adding such hints and remarks as may prove serviceable to the uninitiated, whilst we have discarded a goodly number of modern com- pounds as unpalatable and unscientific. As, in this age of progress, most things are raised to the position of a science, we see no reason why

Bacclianology (if the term please our readers) should not hold a respectable place, and be entitled to its due mead of praise ; so, by way of introduction, we have ventured to take a cursory glance at the customs which have been attached to drinking from the earliest periods to the present time. This, however, we set forth as no elaborate history, but only as an arrange- ment of such scraps as have from time to time fallen in our way, and have helped us to form ideas of the social manners of bygone times.

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* A portion of each sale from Amazon.com directly supports our blogs** Many of these books may be available from your local library. Check it out! † Available from the LA Public Library

Historical Cooking Books – 42 in a series – Christmas recipes by Anna Lee Scott

December 1st, 2019 Comments off

What might you find in these old cookbooks? What special recipes have been handed down to you? Share in the Comments!

Historical Cooking Books – 42 in a series – Christmas recipes by Anna Lee Scott

Historical Cooking Books - 42 in a series - Christmas recipes by Anna Lee Scott

Available in PDF, Text, JPG formats, and more

Christmas Dinner Menu No. 1

FRUIT-JUICE COCKTAIL
ROAST STUFFED TURKEY, CHICKEN OR VEAL
GIBLET OR MILK GRAVY
CRANBERRY JELLY BREAD SAUCE
RICED OR MASHED POTATOES
CREAMED CAULIFLOWER BAKED SQUASH
MINCE PIE CHEESE
COFFEE
FRUIT NUTS MINTS



* A portion of each sale from Amazon.com directly supports our blogs** Many of these books may be available from your local library. Check it out! † Available from the LA Public Library

Historical Cooking Books – 41 in a series – The Boston Cooking School magazine of culinary science and domestic economics (1899)

November 25th, 2019 Comments off


What might you find in these old cookbooks? What special recipes have been handed down to you? Share in the Comments!

Historical Cooking Books – 41 in a series – The Boston Cooking School magazine of culinary science and domestic economics (1899)

Historical Cooking Books - 40 in a series - The Boston Cooking School magazine of culinary science and domestic economics (1899)

Available in PDF, Text, JPG formats, and more

 

THE UNTRAINED HAND.
A Study in Household Economics.
By Emma P. Ewing.

Of all the young women who have come under my instruction, as a teacher of household economics, not more than one in each twenty-five could sweep properly. And, as far as my observation extends, along domestic lines, this ratio will hold about the same in regard to women generally. As a rule, women, old or young, do not know how to hold a broom. When a woman takes hold of a broom, she places the right hand near the top of the handle and the left hand toward the broomcorn ; and, instead of changing and reversing her hands, as occasion requires, she keeps them in the same position during the entire time she is engaged in sweeping. Whether she sweeps to the right or to the left, the position of her hands remains unchanged, and her body is contorted and her muscles strained in a performance that would exercise those organs beneficially, if the hands were so trained that they could be used at will, and were changed as the changes in the position of the sweeper demanded.

 



* A portion of each sale from Amazon.com directly supports our blogs** Many of these books may be available from your local library. Check it out! † Available from the LA Public Library

In The Kitchen: OXO Good Grips Sleek Pepper Mill

October 3rd, 2019 Comments off

OXO Good Grips Sleek Pepper Mill

OXO Good Grips Sleek Pepper Mill

 

I like to cook, but I am not an overly fussy chef. I have a collection of regular dishes I make, occasionally experiment with new recipes, and often make do with tools that are less than optimal. So was the case with our pepper grinder. I had purchased a cheap wooden one years ago but it never worked very well. There was no way to adjust the grind. It often had trouble feeding in the peppercorns and was too much effort to use, so I fell back on ground paper for my cooking. I knew freshly ground pepper was always best. but replacing this grinder was just one of those things that we never “got around to.” Until a few weeks ago.

My wife discovered we had a gift card from Bed, Bath, and Beyond that, we had never used. While we were out running other errands, we figured we might as well replace this pepper grinder. They had a good variety of grinders, at various price points, but I needed up choosing this Oxo grinder. I have had a great experience with Oxo kitchen tools in the past and this grinder is no exception.
It works! It works well! It has an adjustable grinder setting that works. Fine ground for our bowl of popcorn and coarse for steak or a crockpot pot roast. The pepper grinds out the top of the grinder, instead of the bottom like the old one. This keeps the counter cleaner and prevents any moisture from getting to the pepper should there be a stove side liquid spill.

Yep. Simple. Straightforward. Robust. Just what I wanted. Could I have gone fancier and more expensive or cheaper and barely an improvement? Sure, but like Momma Bear’s bed, this one is “just right!”

 

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Short coffee break before rolling out pasta for lasagna via My Instagram

January 4th, 2019 Comments off

Hearty Chicken Soup for my sick wife

January 26th, 2017 1 comment

Hearty Chicken Soup for my sick wife

Hearty Chicken Soup for my sick wife

Rosanne is down with a cold, so nothing like a good hot bowl of chicken soup to provide a little comfort. I usually ad lib my soups, so this one has the typical onion, carrot, celery and left over chicken, but I also added mini past shells, a little potato, kale from our own garden and a can of chickpeas. It ended up being very tasty — and hearty — if I do say so myself. 

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Homemade chicken soup for dinner via Instagram [Photo]

October 5th, 2016 Comments off

Basil Pesto: From Garden to Table – A Gardener’s Notebook [Video] (2:00) – Click through to my profile to watch the video via Instagram [Photo]

August 20th, 2016 Comments off

Food: When the cupboard is bare: Important kitchen substitutions

April 18th, 2010 Comments off
Baking powder
Image by Mel B. via Flickr

This article was written for another publication, but never appeared. I am including it here, as I think the information is useful for the cooks among you. — Douglas

In a dream world, when we reached for that important ingredient in our kitchen, it would miraculously be there. As the French say, our “mise-en-place” (or “everything in place”) would be perfect. We would never want for specialty items or run out of ingredients in the middle of a recipe. No, little kitchen elves would magically create everything in our pantry and restock it as needed…er…wait…uh…maybe that was just a dream I had last night. Sometimes, a bad day in the kitchen can lead me into a wonderland that I only wished existed.
If you are like me, there are always those little kitchen emergencies that crop up, usually at the worst time. Thankfully, there are some quick substitutions that can get you through the rough spots with only minimal fuss. They won’t produce the exact same results, but they can let you put tasty food on the table when you need it most.
One of my problem ingredients is buttermilk. It is critically important in baked goods like pancakes, biscuits, Irish Soda Bread and such, but I rarely keep it in my kitchen. If you wake up some morning and want to whip together a recipe that needs buttermilk you can make this serviceable substitution:
Buttermilk Substitute
1 cup milk
1 Tbl white vinegar or lemon juice
Let it sit for 5-10 minutes before using and then add it to your recipe as you normally would.
Baking powder is another of my problem ingredients.  If I have my butter and sugar creamed only to realize I’m missing the important leavening, I use this substitute:
Baking Powder Substitute

To make a replacement for 1 tsp of Baking Powder, mix:
1/4 tsp baking soda
1/2 tsp cream of tarter

Include as noted in your recipe.

Baking Powder for Soda

If, instead, you are out of baking soda, you can use 2-3 times more baking powder as called for in the recipe. Some will omit the salt in the recipe when doing this, as the baking powder can effect the taste of whatever you are baking. This one seems a riskier substitution to me. I would probably shoot on the low side of the equation and stick with 2x the amount.
Brown Sugar Substitute

On the sweet side of kitchen substitutions, it is possible to replace different sugars with the inclusion of a few ingredients:
1 cup granulated sugar
2 Tbsp molasses
This substitution makes sense as they are basically the components of commercial brown sugar.
Corn Syrup Substitute

If you are lacking corn syrup for the pecan pie your family wants for the weekend, you can make a serviceable substitute:
2/3 cup granulated sugar
1/3 cup water
I probably wouldn’t try this substitute for dark corn syrup, as it would be lacking in the particular flavor that can bring to a recipe.
Substitute applesauce for oil in cake recipes

Finally, here is one substitute I use regularly to help reduce the fat content of baked goods. I find that it produces excellent results and, in some ways, can actually improve the flavor of the finished cake or quickbread.
Use applesauce in equal amounts to oil called for in the recipe. You can also substitute just a portion of the oil, if you want to try out the substitution before going “all in.”

As a general rule, don’t substitute more than one ingredient in a recipe, or you risk spoiling your dish. While you are always better off to use the ingredients called for in a recipe, these emergency substitutions come in handy when time and overwork place you in a bad situation. Think of them as your own, personal, kitchen elves bringing you whatever you need, whenever you need it.

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