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Historical Cooking Books – 58 in a series – Perfection in baking (1900) by Emil Braun

June 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 – 58 in a series – Perfection in baking (1900) by Emil Braun

Historical Cooking Books - 58 in a series - Perfection in baking (1900) by Emil Braun

Perfectioninbaki03brau 0021

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PREFACE.

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.

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Publication date 1900
Topics BakingCookerycbk
Publisher New York, J. S. Ogilvie publishing company
Collection library_of_congressamericana
Digitizing sponsor Sloan Foundation
Contributor The Library of Congress
Language English


* 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!

How a Former Rocket Scientist Makes the Best Copper Pots in America — Handmade via Eater on YouTube

June 24th, 2020 No comments
Rocket scientist-turned-coppersmith Jim Hamann’s devotion to cookware came from a beautiful vintage pot he found on a trip to France. After starting a business restoring copper pots and pans for others, he decided to begin handcrafting his own, honoring the methods and quality of the centuries-old tradition at his company Duparquet Copper Cookware.
Watch How a Former Rocket Scientist Makes the Best Copper Pots in America — Handmade via Eater on YouTube




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Strawberry Refrigerator Cake via Bake at 350°

June 24th, 2020 No comments

Prepare yourselves for the easiest, creamiest, summery-est (is that a word?) dessert you can make: No-Bake Strawberry Refrigerator Cake!

*this recipe was created for Imperial Sugar

Read Strawberry Refrigerator Cake via Bake at 350°


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Historical Cooking Books – 57 in a series – Sponge cakes (1928) by United States. Department of Agriculture. Radio Service; United States. Bureau of Home Economics

June 21st, 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 – 57 in a series – Sponge cakes (1928) by United States. Department of Agriculture. Radio Service; United States. Bureau of Home Economics

Historical Cooking Books - 57 in a series - Sponge cakes (1928) by United States. Department of Agriculture. Radio Service; United States. Bureau of Home Economics

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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.

 

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Publication date 1928
Topics Formulas, recipes, etcCakeBaking
Publisher [Washington, D.C.] : United States Department of Agriculture, Office of Information, Radio Service
Collection usda-housekeeperschatusdanationalagriculturallibraryfedlinkamericana
Digitizing sponsor U.S. Department of Agriculture, National Agricultural Library
Contributor U.S. Department of Agriculture, National Agricultural Library
Language English
Volume 1928


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** Many of these books may be available from your local library. Check it out!

Categories: Baking, Books, Canada, Cooking, Education, Food, History, Home, Recipe Tags:

Historical Cooking Books – 56 in a series – The Maple Leaf Canadian Recipe Book By Kathleen K. Bowker

June 14th, 2020 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 – 56 in a series – The Maple Leaf Canadian Recipe Book By Kathleen K. Bowker

 Historical Cooking Books - 56 in a series - The Maple Leaf Canadian Recipe Book By Kathleen K. Bowker

Historical Cooking Books - 56 in a series - The Maple Leaf Canadian Recipe Book By Kathleen K. Bowker

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MESSAGE TO BRITISH HOUSEWIVES

By The

HIGH COMMISSIONER FOR CANADA Canada House, London, S.W. 1

THIS little book contains recipes for a number of delectable dishes that can be prepared easily and quickly from preserved or packaged foods and is intended to provide several more links in the chain of distribution between the Canadian producer and the consumer.

The book tells you something of which Canadians are justly very proud: that no other country produces food under more hygienically perfect conditions. The same standards are maintained in our home and export markets: the former because the health of the people is a paramount concern; the latter because we jealously guard our good name.

The principal Canadian pure food products which the recipes cover are dealt with under separate headings and you are asked not only to use them but to give them a fair trial by preparing them in the most appetizing manner. They are good, wholesome, and delicious: each in its own class as near perfection as can be attained. You are urged to buy them because they are good, and not simply because they are Canadian. All things being equal, you are requested to give a logical preference to the Canadian product over the foreign.

The recipes given are quite comprehensive within the field that the book covers, and it is felt that they will prove extremely useful.

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Topic Formulas, recipes, etc
Published London : High Commissioner for Canada
Collection queens_universitytoronto
Digitizing sponsor Queen’s University – University of Toronto Libraries
Contributor Queen’s University Library, W.D. Jordan Special Collections and Music Library
Language English


* 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!

Instant Pot Middle Eastern Lentils With Rice, Leeks, and Spinach recipe via Epicurious [Food]

June 6th, 2020 Comments off
Instant Pot Middle Eastern Lentils With Rice, Leeks, and Spinach recipe via Epicurious
Based on a Middle Eastern mujaddara, a homey mix of spiced simmered lentils and rice, this easy, meatless dish is rich with allspice, cinnamon, and sweet browned leeks. The handful of baby spinach stirred in toward the end turns it into a one-pot meal, and adds a bit of welcome color, too. If you don’t have leeks, use an onion or two instead.
Read Instant Pot Middle Eastern Lentils With Rice, Leeks, and Spinach recipe via Epicurious




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We Tried It: 5 Ingredient, Greek Yogurt Bagels via PEOPLE

June 4th, 2020 Comments off
We Tried It: 5 Ingredient, Greek Yogurt Bagels via PEOPLE
Sure, I miss my family and friends. But when social distancing is over, the first people I’m visiting are the employees at my local New York City bagel shop, whom I’ve been missing oh so dearly since the coronavirus crisis began. (But seriously — I haven’t had a proper bacon, egg and cheese in over a month.)
Yes, I know I could order a pre-packed bag and have them delivered from the grocery store, but there’s something about a hot and fluffy bagel straight out of the oven that you just can’t compete with.
Read We Tried It: 5 Ingredient, Greek Yogurt Bagels via PEOPLE




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The Chicken Curry That Put My Broken Family Back Together Again via Food52

June 1st, 2020 Comments off

My strongest childhood memories are not from my own childhood. They belong to my father. I think of them often—children picking mangoes straight off the tree, chickens running free around the house, men measuring their wealth by the cows they own, and a village taking care of its many, many children—but I think of them most when I braise chicken in curry.

The chicken curry itself is a recipe passed down by my father. Each time he’d prepare it, and we’d sit down to eat as a family, the stories would flow. It became how we understood where he came from: not just through his stories, but in the ritual of eating in the same traditions.

 

660 Curries

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Historical Cooking Books – 55 in a series – Three meals a day. Recipe review by Jessie M. Read

May 31st, 2020 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 – 55 in a series – Three meals a day. Recipe review by Jessie M. Read

Historical Cooking Books - 55 in a series - Three meals a day. Recipe review by Jessie M. Read

Historical Cooking Books - 55 in a series - Three meals a day. Recipe review by Jessie M. Read

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Topics Cooking
Publisher Toronto, s.n.
Collection queens_universitytoronto
Digitizing sponsor Queen’s University – University of Toronto Libraries
Contributor Queen’s University Library, W.D. Jordan Special Collections and Music Library
Language English


* 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!

Curried Tomato Tortellini Soup via 101 Cookbooks [Food]

May 29th, 2020 Comments off
Another recipe to try out and, perhaps, add to our Recipes in Rotation. With all this home cooking over the last (nearly) 3 months, adding new flavors to the menu is important. — Douglas
 
It’s a fortifying lentil and tomato-based stew, dotted with plump, tender dumplings, spiked with a range of spices, and boosted with plenty of spinach. It’s so delicious, and simple, week-night friendly, and great for leftovers. Also, no shame in using frozen spinach, here. It cuts the already minimal prep time here down to near nothing. Enjoy!
Read Curried Tomato Tortellini Soup via 101 Cookbooks


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