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.
Dietary sciences would have taken off during WWI. The average daily household nutritional intake below is quite different than what's recommended today, but surprisingly modest by any account. Excellent guidelines: Sweets - enough to make meals palatable. They only have 2 servings of breads and cereals, which is remarkably balanced. What stands out to you?... Continue Reading →
Eggs! Here's a fun introductory excerpt on all things eggs for your reading pleasure. Also including a recipe for baked omelet, which is new way to cook omelets. Note that this comes from the Crisco cookbook (more on that in a later post). Crisco! They snuck it in there as the first, all-important ingredient. There... Continue Reading →
Today’s wisdom is on stewing meat, a timely post for your hearty January menu. “Stewing is cooking at simmering point in a small quantity of liquid. It is an economical method of cooking, because what is lost from the meat is in the gravy which is always served with it. Meat to be stewed should... Continue Reading →
A Tale of Doom. So, I have a rat problem. In the garage, to be precise. I knew that there were critters in the garage, but largely dismissed them to be spiders and the odd ghost. I'd seen the signs - the odd droppings. Not overly concerned. Then the scritching started coming from inside the... Continue Reading →
Stocks of Sprouts. Did you know that brussels sprouts were first cultivated in Ancient Rome? Well, probably. The first written reference to brussels appears in 1587, where they were popular in the cooler climes of Northern Europe. Admittedly, not everyone is a fan of brussels. Our family loves all things cabbagey, though, so we're showcasing... Continue Reading →
Breakfast Basics. May your Sunday morning unfold lazily over brunch and mimosas! Alas, found this one in my files, but didn't note the year. Looks mid- to late 1800s. More Fun Discoveries from Antique Cookbooks Preserving Vegetables for Winter ~1819 To Keep Meat Hot ~1805 Mysteries of Puddings ~1805
Citron Preserves. How did oranges get into the August CSA box? I'm not even sure where we grow oranges locally this time of year. Regardless, they are, as is any fruit save papaya, most welcome. Not a huge fan of papaya. Oranges are an easy snack for families with kids. I've never known of a kid... Continue Reading →