Best of The Farmer's Wife Cookbook: Over 400 Blue-Ribbon by Kari Cornell, Melinda Keefe

By Kari Cornell, Melinda Keefe

Long sooner than the web and high-speed shuttle hooked up us all, The Farmer’s Wife journal gave hard-working rural girls a spot to find—and share—advice approximately every thing from elevating chickens to working a farm kitchen. One of the magazine’s preferred choices was once suggestion on cooking and baking, offering farm relatives recipes for making every little thing from easy bread to nourishing stews and scrumptious cakes. The better of The Farmer’s spouse Cookbook brings jointly four hundred easy-to-follow recipes and adaptations in addition to dozens of menus that originated in farm kitchens national and seemed at the pages of the journal among 1893 and 1939. Readers should be capable of arrange those meals simply and speedy, as the recipes were up to date to compare the conveniences and parts 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
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!

Sample text

Sift 2 qts. flour into a bowl. Salt to taste. Stir in 1 tbsp. cinnamon. Melt 2 c. butter into ¾ pt. warm milk and stir into flour, mixing thoroughly with a wooden spoon. Beat in one egg. Now pour in yeast, beating with a spoon until dough loosens from edge of bowl. Leave in bowl and set in cool place overnight. Next morning, grease two 8-inch pans. Pour dough on floured board, kneading till firm. Cut off a medium-sized piece, roll until ½ inch thick. Butter thinly, then sprinkle with cinnamon, sugar, and raisins.

Escalloped Tuna and Peas August 1931 Contributed by Mrs. , Michigan 2 tbsp. butter 6 tbsp. flour 1 tsp. salt � tsp. pepper � tsp. celery salt 3 c. milk 1 c. cooked peas 2 c. canned tuna, drained and flaked with fork Buttered breadcrumbs to cover (see recipe for Buttered Crumbs on pg. 14) Melt the butter; add the flour and seasonings. Blend and add the milk. Cook until thick. Add the rest of the ingredients and when well mixed, pour into a buttered baking dish, cover with buttered breadcrumbs. Bake in a moderate oven (350°F) for 20 minutes.

Rice Pudding February 1927 � c. uncooked rice 1 c. water � c. raisins stick cinnamon 3 c. milk � tsp. salt 6 tbsp. sugar Combine the rice, water, raisins, and cinnamon in a pan; cover and cook, slowly stirring with a fork when necessary, until water has been absorbed, about 20 minutes. Add milk, salt, and sugar and cook for 1 hour in double boiler; serve hot with cream and sugar if desired. Fried Cakes June 1910 Two cups of sugar, two eggs, and one teaspoon of salt. Three tablespoons of melted lard, one even teaspoon of grated nutmeg.

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