Recipes from the Past
The flour for cakes should be dried and sifted. The currants must be washed and dried before they are used, and dropped a few at a time on a plate, to discover if there are any stones amongst them. Sultanas should be rubbed inn flour and the stalks picked off. When the whites of eggs... Continue Reading →
Best Materials Requisite for Cake Making. In cake-making it is absolutely essential that the best materials be employed. Stale eggs, strong butter, must flour, or common sugar are not so much as to be thought of in this connection. The idea that such refuse “will do for cooking” is most unworthy. When a luxury, such... Continue Reading →
Today's recipe once again comes from the New England Cook Book, by Marion Harland, Miss M. Parloa, Mrs. D.A. Lincoln, ad Thomas J. Murrey, 1905. This Chocolate recipe includes mention of Bensdorp's Chocolate, which, come to find out, has been around since 1840 - and is still around today! We're doing chocolate today instead of... Continue Reading →
The great aim of all cooking is to retain all the valuable elements of the food, and to put them into such forms as shall awake desire, stimulate digestion, and secure to the eater, in the readiest and most pleasing way, all the nutriment these viands afford.
Today's recipe comes from the New England Cook Book, by Marion Harland, Miss M. Parloa, Mrs. D.A. Lincoln, ad Thomas J. Murrey, 1905. This Frothed Cafe au Lait recipe uses whipped egg whites and powdered sugar. It seems almost decadent compared to our modern steemed milk today! Delicious.
Kneipp Malt Coffee Advertisement 1905. Happy Monday! This one is just cruel. Like those practical jokesters that substitute decaf for regular in the break room coffee pot. LOVE the reward of $1000 to anyone who can detect adulteration - from what, exactly? It's already not real coffee... But, it does flush and keep the organs... Continue Reading →
