Kari Cornell, Melinda Keefe's Best of The Farmer's Wife Cookbook: Over 400 Blue-Ribbon PDF

By Kari Cornell, Melinda Keefe

ISBN-10: 0760340528

ISBN-13: 9780760340523

Long ahead of the net and high-speed commute hooked up us all, The Farmer’s Wife journal gave hard-working rural ladies a spot to find—and share—advice approximately every little thing from elevating chickens to operating a farm kitchen. One of the magazine’s most well liked choices used to be suggestion on cooking and baking, delivering farm relations recipes for making every thing from easy bread to nourishing stews and scrumptious cakes. The better of The Farmer’s spouse Cookbook brings jointly four hundred easy-to-follow recipes and diversifications besides dozens of menus that originated in farm kitchens national and seemed at the pages of the journal among 1893 and 1939. Readers might be in a position to arrange those meals simply and fast, as the recipes were up-to-date to check the conveniences and materials of the glossy kitchen. The better of The Farmer’s spouse Cookbook is certain to fulfill readers in seek of the flavors of farm state or these easily at the lookout for a bit of homegrown nostalgia.
Here’s a sampling of the recipes you’ll locate inside:
Macaroni and Cheese
Southern Fried Chicken
Fried eco-friendly Tomatoes
Rhubarb Brown Betty
Scotch Shortbread
Gingerbread Banana Shortcake
Spiced Oatmeal Cookies
Michigan Cherry Pie
Apple Plum Jam
English Orange Marmalade
Pear Honey
Corn Chowder
Swedish Meatballs
Sour Milk Griddle Cakes
Stuffed candy Potatoes
Cherry Batter Pudding

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Example text

And it was very useful for baking. “The acidity in the sour milk interacted with the alkaline in the baking soda to make the gas that raised baked goods,” she explains. I’ve substituted buttermilk in the recipes that call for sour milk. If you’d like to make your own sour milk, add 1 tbsp. vinegar to 1 c. “sweet” milk (a term the Farmer’s Wife used to differentiate it from “sour” milk). Measurements 1 pint = 2 c. 1 quart = 4 c. 1 peck = 8 qts. 1 gill = 4 oz. 1 teacup = 8 oz. Always sift flour once before measuring, and unless otherwise specified, use large eggs when eggs are called for in a recipe.

Return to oven and bake until lightly browned. Carameled Sweet Potatoes October 1932 � c. butter 1 c. brown sugar 1 lg. can sweet potatoes Melt butter and sugar together in baking pan. Lay sweet potatoes, drained, in this syrup. Place in a hot oven (450°F); when potatoes are browned on bottom, turn and brown on other side. Sweet Potato Balls August 1932 3 medium-size sweet potatoes 3 tbsp. milk, warmed 2 tbsp. butter 1 tbsp. brown sugar � tsp. salt 1 egg, beaten � c. breadcrumbs Boil potatoes with skins on until tender.

Grated cheese 3 egg yolks, beaten 3 egg whites, stiffly beaten Melt butter in a saucepan over medium-low flame, add flour and cook 2–3 minutes, stirring constantly, until lightly browned. Add milk in a steady stream and continue to cook until thick and smooth, about 3 minutes, stirring frequently. Add salt and cheese and stir until melted. Allow to cool slightly. Add beaten egg yolks and mix well. Fold entire mixture into egg whites. Turn into greased baking dish. Place in pan of hot water and bake in moderate oven (350°F) for 50 minutes, or until soufflé is firm.

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Best of The Farmer's Wife Cookbook: Over 400 Blue-Ribbon Recipes! by Kari Cornell, Melinda Keefe

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