Step back into grandma's kitchen, circa 1893. Farm cooking was a tough job, but the results of that labor were completely satisfying: hearty, delicious meals that re-energized tired muscles and warmed the soul. "The Farmer’s Wife Cookbook" brings together more than 400 easy-to-follow recipes and variations along with dozens of menus that originated in farm kitchens nationwide between 1893 and 1939. Readers will be able to prepare these meals easily and quickly, as the recipes have been updated to match the conveniences and ingredients of the modern kitchen. As much fun to browse through as it is to cook from, "The Farmer's Wife Cookbook" includes clips of original articles and artwork from "The Farmer's Wife" magazine. It also includes a guide to home canning and instructions for making jams, jellies, pickles, and relishes. Recipes range from drinks and appetizers to robust main dishes and mouth-watering desserts. Included are classic pot roasts, fun jellos, blue-ribbon breads, model potato salads, and old-fashioned pies and cakes. "The Farmer's Wife Cookbook" is sure to satisfy readers in search of the flavors of farm country or those simply on the lookout for a piece of home-baked nostalgia. (Goodreads description)
I always buy a cookbook when on vacation and this one I got in 2004 in Weston, VT. at The Vermont Country Store. If you ever get a chance to go to this store - do. It is wonderful! Lots of brands and items that you never see anymore. It's a very nostalgic place. We got their catalogs in the mail for years and never ordered anything. But when in VT. We decided to take a day trip to see what it was all about. We had my 77 yr. old mom and 81 yr. old aunt with us and they thoroughly enjoyed themselves ohhing and awing over all the things they remembered from long ago. My husbands favorite thing was the Vermont Common Cracker...
A History of Vermont Common Crackers
But, I digest, back to the cookbook! I love the pumpkin pie recipe in this book and it is the only one I use now. My husband's birthday is Nov. 25 and I make him one every year. I do get a pie pumpkin and cook it and scrape out the pulp and puree it in the food processor and use it over canned. So it's always a special treat for him once a year. There is one on the stove cooling right now and boy does it smell good in here! On to the recipe!
1 cup brown sugar
11/2 tsp. cinnamon
1/8 tsp. cloves, if desired
1/2 tsp. nutmeg
1/2 tsp. ginger
3/4 tsp. salt
1 1/2 cups evaporated milk, scalded
1 unbaked pie shell
1. Heat the oven to 400*
2. Line a deep 9 in. pie tin with pastry. Shape a good rim. For a smaller tin, use two-thirds of the recipe
3. Mix the pumpkin and sugar in a large bowl. Add the spices and salt.
4. Add the slightly beaten eggs and scalded milk. Mix well.
5. Pour into the unbaked pie shell and bake for 10 min. to set the crust reduce the temperature to 350* and bake for another 45 min. r until a knife inserted in the center comes out clean.
Lots of other interesting recipes to chose from like: Rinktum Tiddy and Red Bunny - Okay you talked me into it, I'll put those down too so you can see what in the world they are...
1 pint home-canned tomatoes
1/4 tsp. salt
1 tsp. pepper
1/8 tsp. cayenne pepper
1 tbls. onion chopped
1/4 lb. American chesse
1 tsp. butter
1 egg beaten
toast or crackers
Heat the tomatoes, salt, pepper, cayenne, and onion in a skillet. When hot, add the cheese cut in bits, while stirring constantly. When smooth, add the butter and egg.
Serve on slices of hot, buttered toast or crackers
3 tbls. butter
1 tbls. finely chopped green pepper or pimento
1 tbls. finely chopped onion
2 tbls. flour
1 tsp. salt
1/4 tsp. pepper
1/4 tsp. celery salt
2 cups tomato pulp or tomato soup
2 eggs beaten
1 cup finely cut cheese
toast or crackers
Melt the butter in a skillet. Brown the chopped vegetables in the butter.
Ad the flour and seasonings, then the tomatoes, and cook until the mixture thickens slightly.
Add the eggs and cook for 1 minute.
Add the cheese and stir until melted.
Serve hot on toast or crackers.
One of these days I'm going to make these!
This post is linked to Beth Fish Reads: Weekend Cooking. Hop over and see what's cooking!
Beth has a really interesting book about food reviewed on her post this week!
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