The Farmer's Wife Comfort Food Cookbook: Over 300 blue-ribbon recipes!
Format: PDF / Kindle (mobi) / ePub
The very notion of comfort food could have begun in the farm kitchen, with its rich aromas of bubbling stew and apple pie, its stock of fresh eggs and butter and bacon, its warming custard on a cold winters night or cool spoonful of home-churned ice cream on a steaming Fourth of July. Culled from the pages of The Farmers Wife, the beloved magazine published and pored over throughout Americas heartland for forty-six years, the recipes in this cookbook allow today's cook to recreate all the comforting tastes of the farm kitchen--and to create new memories of food that means home.
With straightforward directions and wholesome ingredients to suit the busiest farm wife--or twenty-first-century cook--these hearty soups, casseroles, roasts, pot pies, desserts, and refreshing beverages conjure all the sweet and savory comforts of country cooking at its best.
Here’s a sampling of the recipes you’ll find inside:
• Mammy’s Corn Bread
• Clam Chowder
• Deviled Eggs
• Macaroni and Cheese
• French Stew
• Chili Con Carne
• Boston Baked Beans
• Pot Pie
• Escalloped Tuna and Peas
• Southern Fried Chicken
• Fried Green Tomatoes
• Rhubarb Brown Betty
• Flapper’s Pudding
• Ginger Ale
style, with eggs broken directly into the skillet. Too hot a temperature when you cook eggs in any form is perhaps the biggest crime committed against them. . . . [H]ave the skillet hot enough to sizzle when the mixture is poured in, then move it back or reduce heat to finish cooking. Stir up from the bottom and sides occasionally so that big flaky masses are formed . . . Cook only until the eggs are beginning to get firm. To cook at a high temperature or too long invariably makes tough or
stir to incorporate then add chicken mixture. Stir just until mixed, drop by spoonfuls in greased muffin tins. Bake for 20 minutes in a hot oven (450°F). Break open and serve with hot chicken gravy: To 4 tbsp. melted butter add 4 tbsp. flour, stir to mix, then add 2 c. hot chicken broth and cook until thickened. Season with salt and pepper and serve. “Meat Makes the Meal” Says Florence Plondike, Country Kitchen Guest, to Miriam J. Williams September 1937 A tantalizing aroma floated out from
fat. Put in roaster and put in a moderate oven (350°F). Cover and bake while fixing sauce by cooking onion in butter until soft and then adding remaining ingredients. Before pouring sauce over ribs, drain off excess fat from ribs. Bake meat uncovered, basting with sauce frequently, for 1-1/2 hours or until meat is very tender. A Day in Kentucky By Mrs. Will Mobley October 1938 Honeydew melon Waffles Honey Crisp bacon Coffee Breaded pork chops Glazed sweet potato halves with pineapple
soon as they reach the docks, are sent to markets throughout the country. To add to the variety we have, of course, salted and smoked fish and half a dozen kinds in canned form, practically ready for the table. Most of the fish is boned and cut into fillets in order to avoid shipping extra weight. The fillets are packed in cartons which are then “frosted” at a temperature far below zero, or are frozen first and wrapped in moisture-proof paper, or packed in layers which are separated from each
cooked to cool and harden, and when about as thick as honey, beat with a rotary beater. Beat in the whipped cream and serve. Chocolate Bavarian Cream August 1932 2 tbsp. gelatin 1/2 c. cold water 1 square bitter chocolate 1/2 c. sugar 1/2 c. milk 2 c. heavy cream Soak gelatin in cold water. Heat chocolate in top of double boiler, add sugar, then the milk slowly. Then add the gelatin to hot mixture to dissolve. Remove from fire and cool to thickness of heavy cream. Add the chocolate