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    A Collection of Choice and Tried Old-Time Home and Farm Recipes
    A Collection of Choice and Tried Old-Time Home and Farm Recipes
    A Collection of Choice and Tried Old-Time Home and Farm Recipes
    Ebook82 pages1 hour

    A Collection of Choice and Tried Old-Time Home and Farm Recipes

    By A. Monroe Aurand

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    About this ebook

    This antiquarian text comprises a veritable catalogue of old-fashioned recipes inspired by home and farm dinner tables. This wonderful, varied and profuse collection contains instructions for a wide range of meals, whether for breakfasts, banquets or budgets! Complete with simple instructions and full of helpful tips, this text will be of much value to anyone with an interest in cooking, and makes for a worthy addition to collections of culinary literature. Although old, most of the information contained herein is timeless, and will be of much use to modern readers. Many antiquarian books such as this are becoming increasingly rare and expensive, and it is with this in mind that we are proudly republishing this book now, in an affordable modern edition.
    LanguageEnglish
    PublisherHunt Press
    Release dateSep 15, 2016
    ISBN9781473353701
    A Collection of Choice and Tried Old-Time Home and Farm Recipes

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      Book preview

      A Collection of Choice and Tried Old-Time Home and Farm Recipes - A. Monroe Aurand

      Cooking

      BREAD AND ROLLS

      Never waste stale bread, as it may be used to advantage in many ways. The young housewife will be surprised at the many good, wholesome and appetizing dishes which may be made from stale bread, with the addition of eggs and milk. (See also page 31).

      ZWEIBACH

      Cut wheat bread in slices not too thin. Place in a warm, not hot, oven, and allow it to remain until thoroughly dry and crisp; or, place in a toaster or a wire broiler over a hot fire and toast a golden brown. Keep in a cool place until used. Zweibach is considered more wholesome than fresh bread.

      GRAHAM BREAD (An old recipe)

      2cups sour milk

      2cups sweet milk or water

      1teaspoon soda (saleratus)

      Graham flour

      1/2cup molasses

      1tablespoon melted butter

      Pinch of salt

      Stiffen about as thick as ordinary molasses cake. Bake at once.

      NUT BREAD

      3cups graham flour

      1cup wheat flour

      4teaspoons baking powder

      1cup chopped English walnuts

      1cup sugar

      1small tsp Mapeline flavoring (if liked)

      1/2cup milk

      Pinch salt

      1/2cup floured raisins (seeded)

      Put in a good-sized bread pan and bake an hour in a moderate oven. Strange as it may seem, this bread is lighter and better if allowed to stand a half hour before being placed in the oven to bake.

      PULLED BREAD

      Take a Vienna loaf of bread, about twelve hours old, cut away all the crust with a clean-cut knife, then break away gently (with your fingers only) small finger-lengths of the bread, place in a moderate oven and brown a golden brown, and it is ready to serve. ’Tis said six loaves will be required for one pound of this pulled bread. ’Tis easily prepared in the home, but quite costly, when purchased. Many people prefer pulled bread to fresh bread, as it is more wholesome.

      A WHOLESOME BREAD (Made from Bran)

      Place in a bowl 4 cups of clean bran and 2 cups of white flour, sifted with 2 teaspoonfuls of baking powder, 1 teaspoon of salt, 1 tablespoon of melted butter. Mix into a soft batter with 2 cups of sweet milk; add 1/2 cup of molasses. Fill two layer cake pans and bake in a hot oven about 25 min. This is so easily and quickly made. The young housewife may mix, when commencing to prepare lunch, and when the meal is ready to serve the bread will be baked, and it is an excellent laxative.

      NUT AND RAISIN BREAD

      2cups buttermilk, or sour milk

      1/2cup brown sugar

      2cups graham

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