 |
Many of the recipes can make use of your
fresh-harvested or preserved garden crops - especially in soups and
casseroles.
Use your pressure canner and freezer to put up a winter supply of meals using
your homegrowns.
This article is created and provided by The
Pittsburgh Gardener
pittsburghgardener.com, and marysbloomers.com
©2023
Source: A Vintage Cookbook Publication I Discovered in
The Library of Congress
Read it and print or right click each recipe to save as an image.
Handy if you want to create your own recipe cards with them.
Mary's Notes:
I hope you enjoy this little cookbook's recipes.... I get lost in online libraries.
As with most of these old-fashioned found recipes, no cooking times were mentioned (or rarely), and lots of info is vague. But with perserverence and your own knowledge of baking times for certain foods, you can do it. I think that the reason so many of us wonder why we can't get grandma's recipes to taste just right, is because grandma didn't tell us how much to use, or how long to cook it, and at what temperature. Along with the fact that most of us are not lucky enough to have that big old wood- or coal-fired stove. That was when temperatures were just guesswork - an oven thermometer today is a wise investment. But most recipes still don't state temps. outside of "hot" or "fast" ovens.
You're guaranteed to be a little confused by terms used, like a teacup of sugar. Teacups come in many sizes. I figure i'll get it right if i use one of my antique teacups. And then measure that with a regular measuring cup.
"Unbolted flour" vs. Bolted - Bolted
flour is a type of whole-wheat flour in
which nearly 80 percent of the bran has been removed. Also referred to as
reduced bran wheat flour. Bolted flour creates a lighter bread.
"Unbolted flour" retains all of the components of the wheat kernel,
including the bran and germ. This results in a denser flour that is perfect for
making hearty, whole-grain breads.
A farmer told me that the "sweet milk" called for in many of your grandma's recipes is just whole milk or raw milk fresh from the cow. Unpasteurized.
The "paste" mentioned in a lot of baking recipes was a homemade non-stick cake release mixture of shortening, oil and flour, spread in your pans.
I have no idea of the true measurement of "butter the size of an egg" really means. Since eggs come in a variety of sizes from small to jumbo.
"Sour Milk" - I use buttermilk
sometimes, but it's easier and cheaper to just add a tablespoon of vinegar to a
cup of milk to "sour" it.
I use it as the flour's sticking agent in my southern fried chicken recipe.
