Get Best of The Farmer's Wife Cookbook: Over 400 Blue-Ribbon PDF

By Kari Cornell, Melinda Keefe

ISBN-10: 0760340528

ISBN-13: 9780760340523

Long prior to the net and high-speed go back and forth hooked up us all, The Farmer’s Wife journal gave hard-working rural ladies a spot to find—and share—advice approximately every 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, supplying farm relatives recipes for making every thing from simple bread to nourishing stews and scrumptious muffins. 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 could be in a position to organize those meals simply and fast, as the recipes were up to date to check the conveniences and components of the smooth kitchen. The better of The Farmer’s spouse Cookbook is bound to fulfill readers in seek of the flavors of farm kingdom 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
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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Italian Spaghetti with Meatballs 1934 1 lb. ground beef � lb. ground pork ⅓ c. breadcrumbs 1½ tsp. salt � tsp. pepper 1 medium onion, chopped flour for dredging 3 tbsp. fat 3 c. canned tomatoes, highly seasoned (with salt and pepper) � to 1 c. cream 1 lb. pkg. spaghetti grated Parmesan cheese to taste Mix well the first six ingredients. Shape into balls, dip in flour, and cook in rich brown fat. Add tomatoes and cook until meat is done through. Add cream to taste and stir to mix; remove from heat.

Flour 1 c. milk 1 tsp. salt 1 c. 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.

Into each drop an egg. Sprinkle with paprika and bake in a moderate oven (350°F) for about 15 minutes, until eggs are set. Garnish with chopped parsley. Cheese Fondue May 1931 1⅓ c. hot milk 1⅓ c. soft breadcrumbs (stale) � tsp. salt ⅓ lb. grated cheese 4 eggs, separated 1 tbsp. butter or other fat Mix hot milk, breadcrumbs, salt, and cheese, add the yolks thoroughly beaten. Beat egg whites until stiff, then fold into first mixture. Pour into buttered baking dish and bake for 30 minutes in a moderate oven (350°F).

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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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