Hello, again History Lovers, In the post Cooking For Cash, we met Mrs. Alta Dunn, a farm woman from the 1920s who did catering to supplement her family’s farm income. She even included the “rule” or recipe she uses for baking cakes. Curious about her recipe I decided to give it a try. For a […]
“It seems odd that this very special pie, traditional in France, was so long in gaining popularity in America.” ~Craig Claiborne, The New York Times Cook Book 1961 The savory French quiche, made up of eggs and cream baked in a pastry shell has been around for centuries. The Germans have had zwiebelkuchen, their beloved […]
Pedal Powered Grindstone Hello, again History Lovers, Today’s post is an introduction to a new series I will call Cottage Industry. Through my research, I have come to realize that farm women from a century ago and beyond needed ways to supplement their farm income. Frequently they raised a flock of chickens and sold the […]
Pedal Powered Grindstone Hello, again History Lovers, Today’s post is an introduction to a new series I will call Cottage Industry. Through my research, I have come to realize that farm women from a century ago and beyond needed ways to supplement their farm income. Frequently they raised a flock of chickens and sold the […]
“It seems odd that this very special pie, traditional in France, was so long in gaining popularity in America.” ~Craig Claiborne, The New York Times Cook Book 1961 The savory French quiche, made up of eggs and cream baked in a pastry shell has been around for centuries. The Germans have had zwiebelkuchen, their beloved […]
“These are heavenly and should be called ‘Oh-no-I-shouldn’t’ cookies. They’re terribly rich, but terribly good, particularly when served with coffee as a dessert.” Grace Barr, Orlando Evening Star Food Editor, 1968 The Back Story of Sweetened Condensed Milk In New York, during the early to mid-1800s , the most dangerous food a child might consume […]
Pedal Powered Grindstone Hello, again History Lovers, Today’s post is an introduction to a new series I will call Cottage Industry. Through my research, I have come to realize that farm women from a century ago and beyond needed ways to supplement their farm income. Frequently they raised a flock of chickens and sold the […]
“It seems odd that this very special pie, traditional in France, was so long in gaining popularity in America.” ~Craig Claiborne, The New York Times Cook Book 1961 The savory French quiche, made up of eggs and cream baked in a pastry shell has been around for centuries. The Germans have had zwiebelkuchen, their beloved […]
Hello, again History Lovers, A post from two weeks ago featured the cottage industry of Mrs. Alta Dunn, Cooking For Cash. Mrs. Dunn’s catering business supplied a friend and businesswoman with a weekly order of home-baked bread, desserts, one-dish meals, and dressed meats. She also filled orders from other folks from time to time. The […]
Hello, again History Lovers! In my post from a week ago “Cooking With Ida” we were guided through the process of making homemade yeast bread–an essential task for rural farm women in the 1920s. My husband’s mother, born in 1925, was an avid bread baker as well while raising her family of seven children from […]
Pedal Powered Grindstone Hello, again History Lovers, Today’s post is an introduction to a new series I will call Cottage Industry. Through my research, I have come to realize that farm women from a century ago and beyond needed ways to supplement their farm income. Frequently they raised a flock of chickens and sold the […]
“Hurrah for the Pumpkin Pie!” Lydia Maria Child 1844 — Novelist, Journalist, Poet I remember Libby’s jingle from when I was a kid — If it says Libby’s, Libby’s, Libby’s on the label, label, label — You will like it, like it, like it on your table, table, table, and as Americans, we have loved […]
My recent cookbook reading has me focused on deviled eggs — those rich, creamy ovals of savory goodness that speak to us of Easter egg hunts and summer picnics. A Dollop of Mayonnaise A Dollop of Mayonnaise In today’s kitchen, mayonnaise is the prescribed ingredient to moisten and bind mashed egg yolks for Deviled Eggs, […]
“Pies, plain old fruit pies anyway, were not In during the Sixties: too simple, too old-fashioned, too uncreative. But there was a class of pie that a modern gal could serve and still be considered a go-go gourmet. These acceptably chic pies almost always had a crushed graham cracker or cookie crust and were fill […]