Source: New England Cook Book, by Marion Harland, Miss. M. Parloa, Mrs. D.A.Lincoln, Thomas J.Murrey And Many Other Authorities. 1905. The Chas. E. Brown Publishing Co. Boston, New York, Chicago Note: In making this recipe, I substituted: 3/4 cup for the heaping cupfuls, vegetable oil for lard, and a 400° oven for a quick oven.... Continue Reading →
"There is no dish, perhaps, that comes to the table which gives such general satisfaction as well prepared soup." My children would agree! This is a wonderful introduction on the topic of making soup. There are so many little bits of advice throughout. For example, I didn't know that skimming soup when it first boils... Continue Reading →
These two menus, or bills of fare, appear to be direct translations - one in French and one in English - demonstrating the corresponding layout for each per the tradition. While the food is similar, the accompanying wine list is conspicuously absent from the English menu. Any ideas as to why this may be the... Continue Reading →
Salamanders are used to heat up dishes without placing them in an oven. What I can't figure out is how the second salamander works. The angle seems odd. Source: Miss Corson's Practical American Cookery and Household Management, 1886. All of our ailments…proceed from a disordered stomach, 1856 Maccaroni, with Cheese 1881 Medicinal Preparations And Herbs,... Continue Reading →
Note: This came out well. The dish does need to be thoroughly buttered-you can see the almost caramelized rice on the sides of the dish, but not burnt. I'm not sure how Bryn (fabulous name, by the way) managed 3 layers, I only managed 2 in an 8"x8" dish. Was very rich and sweet served... Continue Reading →
What sage advice for the beginning cook! "Your larder is so bounteously filled with good things of all kinds that you may succeed with only a moderate mount of judgement and care on your part in putting a good dinner before your friends..." And... "I hope the very few principles I attempt to lay down... Continue Reading →
Source: New York Tribune, April 10, 1866. Though a bit of a challenge on the eyes, this newspaper clipping is a fascinating find. It reads: RESOLUTIONS ON TEMPERANCE The Temperance Questions was next in order of business, and the following report was made on the subject: Whereas, The foes of temperance unite and cooperate in... Continue Reading →
Just in time for your St. Patrick's Day leftovers, a quick and easy corned-beef hash recipe! There's a special place in every Irish American's heart for St. Patrick's Day, and I am no exception. Oddly enough, folks either love or hate corned beef. To that end, I'm including a separate recipe for Irish Stew &... Continue Reading →
Source: Practical American Cookery and Domestic Economy, E. Hall, 1856. "Spinach affords a soft lubricating aliment, but contains little nourishment. In weak stomachs it is apt to produce acidity, and frequently a looseness. To obviate these effects, it ought always to be well beaten, and but little butter mixed with it." Well, if this isn't... Continue Reading →
A Bain-Marie, or a salt-water bath, would be used to raise the temperature of foods without boiling them. Very clever. Source: Miss Corson's Practical American Cookery and Household Management, Miss Juliet Corson, 1886.
Source: Miss Corson's Practical American Cookery and Household Management, Miss Juliet Corson, 1886.