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

By Kari Cornell, Melinda Keefe

Long prior to the net and high-speed go back and forth attached us all, The Farmer’s Wife journal gave hard-working rural girls a spot to find—and share—advice approximately every little thing from elevating chickens to operating a farm kitchen. One of the magazine’s hottest choices used to be suggestion on cooking and baking, offering farm relations recipes for making every little thing from uncomplicated bread to nourishing stews and scrumptious truffles. 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 can be capable of organize those meals simply and speedy, as the recipes were up to date to compare the conveniences and parts of the smooth 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 section of homegrown nostalgia.
Here’s a sampling of the recipes you’ll locate inside:
Macaroni and Cheese
Pie
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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Extra info for Best of The Farmer's Wife Cookbook: Over 400 Blue-Ribbon Recipes!

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These are less crisp than pastry cheese straws, but very tasty. Potato Puffs March 1927 4 c. hot mashed potato 1 tbsp. melted fat 2 tbsp. milk 1 tsp. salt � tsp. pepper yolks of 2 eggs whites of 2 eggs beaten stiff Mix all but the whites of the eggs in the order given; beat thoroughly, fold in the stiffly beaten whites, pile in a baking dish, and cook for 15 to 20 minutes (at 400°F) until the mixture puffs and is brown on the top. If you are tired of potatoes in the trite forms of fried, baked, or boiled, you will enjoy them in these new designs: Bacon Stuffed Potatoes Put 6 large potatoes in the oven, bake (at 350°F) until done, about 1 hour.

Then take out and roll slightly. Cut a slice from side and scoop out inside into a chopping bowl. Chop in small pieces and to this add 8 slices of bacon which have been previously fried and chopped fine. Add 2 tbsp. butter, and salt and pepper. Mix all together and put back in shells of potatoes. Lay in a pan and put in oven until thoroughly heated through—10 to 15 minutes. Buttered Potatoes Peel and slice as many potatoes as are desired, place in a kettle with boiling water to cover. Cook slowly for about 15 minutes until potatoes are soft but not mushy.

Milk Hoecake You perhaps know that hoecakes were first baked on shining hoes or polished shovels before the open fire by … old slave[s], and to this day it is my belief that an old antebellum … mammy can “beat the world” at cooking such appetizers. —The Farmer’s Wife 2 c. corn meal 1 scant tsp. baking soda 1 scant tsp. salt enough fresh clabber [raw milk that has soured and thickened—an old-fashioned farm product] or buttermilk to make a cakelike batter 1 or more eggs or a little bacon drippings may be added to make a richer mixture In a large bowl, mix all ingredients until just combined.

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