Talking about old recipes, 1887 White House cookbook
sushipup1
5 years ago
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Comments (25)I like Burt's Bees shampoo & conditioner, especially the new one "Super Shiny" because it tames my dry hair. However, there was a BB's product I tried years ago that was so awful it actually caused me pain. I'm referring to the Theraputic Bath Crystals. When I put it in the bath water my skin felt like it was been burnt alive. I couldn't jump out of the water fast enough. I've read reviews where others have had the same reaction but most people don't seem to experience a problem so I guess it depends on how sensitive your skin it. Mikasa...years ago I bought a couple of their white soup bowls open stock and loved how durable they were. So was I surprised a few years later to see how much the quality had changed when I bought an extra one. Utensils left ugly marks on the bowl that didn't wash out, even a spoon was removing the finish. I thought surely this is a fluke so I got another one and the same thing happened. Don't know what Mikasa changed but that product has gone downhill since I first bought it....See MoreRecipes: from Philly Neighborhood Cookbook
Comments (48)Here is another one from the same cookbook. This one sounds good. Similar to another Asian chicken wing recipe I have but this one is missing fresh garlic. Chicken Wings with Oyster Sauce 2 Recipe By: Serving Size: 4 Cuisine: Uncategorized Main Ingredient: Chicken Categories: Ginger, Soy Sauce, Sherry, Chicken -= Ingredients =- 10 - 12 Chicken wings 1 slice of fresh ginger Vegetable oil for frying 3 - 4 tablespoons of oyster sauce 2 tablespoons of soy sauce 1 tablespoon of dry sherry 1/2 teaspoon of sugar 1 cup of water -= Instructions =- Divide chicken wings into 2 pieces by separating the large joint from the v-shaped piece. In a wok or large skillet, add ginger slice and enough oil to cover bottom of pan and heat until hot. Brown the wings (cook half at a time so as not to overcrowd skillet). Pour out excess oil and discard ginger slice. Add all remaining ingredients to wok or skillet, cover and simmer 10 minutes. Remove lid and cook another 10-15 minutes, or until wings are tender and sauce is reduced. During cooking, baste wings frequently with sauce. When done, wings should be coated with a heavy glaze of sauce. *Available at many supermarkets and at Oriental and specialty food shops. Taken from "The Original Philadelphia Neighborhood Cookbook" by Irma Smith and Ann Hazan, published by Camino Books, Philadelphia, PA, c. 198& Please note that these recipes have been provided with the permission of and courtesy of the copyright holders....See MoreCookbook and Go To Recipe(s)
Comments (12)Good recipes are where you find them. :) Most of my mentions below (which I won't edit out in case they're of interest to anyone) are for baking and the cooking ones are for a specific method or flavor. I realized in thinking about this, that most of my cooking is what I learned at home. Another great learning experience, however, was cooking through a bunch of recipes that I was editing, and needed to photograph, for a newsletter. Many were things I wouldn't have otherwise made, most were decent to good, if not great, and inviting people to lunch, regularly, to eat the results made for great socializing. Think Julie and Julia, without the drama. :) So I'd suggest you go through the books you have and make every recipe that has ingredients you like and see what you get. :) I don't make a lot of recipes from cookbooks, but I will use them as guides. I have dozens, and like to read through them for inspiration. When I was trying to raise my game with braises, which I love because they're inexpensive and you just throw everything in a pot, I made a few from All About Braising: The Art of Uncomplicated Cooking by Molly Stevens. The duck legs with sour cherries is worth the price of the book. :) But it's a lot of doing stuff for a braise, and I haven't made it again. Recently, I was given Plenty by Yoram Ottolenghi and it's fabulous, but I haven't made anything from it yet. I also use recipes from the 'net. I like finding ones that have a lot of comments. That's better than lab testing! I have many baking specific cookbooks and couldn't find a good recipe for plain chocolate cake. I wanted it to make cake with an 8-year-old, so I wanted a plain old cake, and not a mix. I could have invented a chocolate pound cake, but I finally found this on Add A Pinch blog. It really is that good, and we made it (twice) without the secret ingredient (espresso powder), and it was still that good (I used Valrhona cocoa). The best bundt cake recipe I ever made was also from a blog, which is gone now. It had a perfect crumb and was truly delicious. My most popular cake is a pumpkin chocolate marble bundt from Sunset magazine. The linked fig pie is also a big hit. The Black Family Reunion Cookbook from the NCNW (which is a from the store, bound volume) is another favorite, with all kinds of different recipes for cornpone and corn muffins, my favorite Passover green vegetable kugel is from a local congregation cookbook, and the "family" matzah ball recipe originated with one put out by the local Hadassah. When I make bread pudding, I refer to the recipe in It's All American Food by David Rosengarten, but I don't make precisely that. I do make the arroz con pollo as directed (more or less--it's my mother's recipe (her book, that is) and I think there are some changes she's made over the years) from The Spice Cookbook by Stuckey, Day and Spier from the 1960's. What I'm trying to say is having a favorite recipe from whatever source, is normal. Don't think of it as underutilizing your cookbooks. Think of it as cherishing the best they have to offer. :)...See MoreRECIPE: Lost my Good Housekeeping cookbook need recipe!!
Comments (8)I didn't know which one you wanted so I scanned them all: REMARKABLE FUDGE Butter sides of heavy 3-quart saucepan. Add 4 cups granulated sugar, one 14-1/2-ounce can (1-2/3 cups), evaporated milk, and 1 cup butter. Cook over medium heat to soft ball stage (236ú); stirring frequently. Remove from heat; add one 12-ounce package (2 cups) semisweet chocolate pieces, 1 pint marshmallow creme, 1 teaspoon vanilla, and 1 cup broken walnuts. Beat till chocolate melts, Pour into buttered 13x9x2-inch pan. Score while warm, cut when cool and firm. BLUE RIBBON FUDGE Butter sides of heavy 2-quart saucepan. In it combine 2 cups granulated sugar, one 6-ounce can evaporated milk, two l-ounce squares unsweetened chocolate, dash salt, and 1 teaspoon light corn syrup. Cook and stir over medium heat till chocolate melts and sugar dissolves. Cook to soft ball stage (236ú), Immediately remove from heat, Add 2 tablespoons butter without stirring. Cool to lukewarm (110ú). Add 1 teaspoon vanilla and beat vigorously till fudge stiffens and loses its gloss. Quickly stir in 1/2 cup chopped walnuts, Push from pan, (don't scrape sides) into buttered shallow pan. Score while warm; cut when firm. OPERA FUDGE Butter sides of a heavy 2-quart saucepan. In it combine 2 cups granulated sugar, 1/2 cup milk, 1/2 cup light cream, 1 tablespoon light corn syrup, and 1/2 teaspoon salt. Cook over medium heat, stirring constantly, till sugar dissolves and mixture boils, Cook to soft ball stage (238ú). Immediately remove from heat; cool to lukewarm ,(110ú) without stirring. Add 1 tablespoon butter and 1 teaspoon vanilla, Beat vigorously till fudge stiffens and loses its gloss. Quickly stir in 1/4 cup chopped candied cherries, Spread in buttered 9x5x3-inch pan. Score while warm; cut when firm....See More
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