Just for fun , sorting recipe clippings
We got married in February 1971. I had never cooked a meal in my life. Went from living at home to ” keeping house”. My Mom and Grandmothers and Aunts were all wonderful down home country farm cooks. Pot roast, scalloped potatoes , jello fruit salads . Our Methodist Church in a small Ohio town had great pot luck dinners in the church basement.
I started clipping magazine pictures and recipes . Most of these were never tried but I loved looking through them. I still do, truth be known.
Now 54 years later I bake every week and make almost everything we eat from scratch. My DH is an amazing cook and does all the stir fry outside on his 100,000 btu propane burner he also does all the biscotti and pasta making.
Here is a sampling of some clippings. Note the date . 😊
I have Momma’s Betty Crocker cookbooks and her and my Aunt Bess’s Boston cookbooks with clippings tucked inside. And this gem…
What do you have ? And it’s ok to shed some tears. c ( trailrunner )
Comments (8)
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Ho fun noodles
Comments (18)Yes, these are all the same noodle - either fresh or dried, left in sheets or cut into strips. The picture posted by althetrainer is called "ha cheung fun", but you must remember that Anglicizing Chinese words depends on which dialect you're speaking. My DH, who is Chinese-Portugese from Hong Kong, pronounces this "har cheung fun" - the 'u' being pronounced as a quick 'oo' syllable. When my in-laws invite us to go for dim sum, they don't say, "Let's go for dim sum." Instead they say, "Let's go for yum cha." Yum cha means 'drink tea', as this is a social activity which is more important than the little nibbles that accompany the tea. It's the equivalent of inviting your friends to meet you at the bar after work. You tell them, "Let's go have a beer after work" - not "Let's go have some peanuts and pretzels after work!" Originally, before the food mfgs (especially the Japanese) got into mass commercial production of dim sum, dim sum pastries were the only Chinese restaurant/deli food always prepared and served by women....See MoreJust Found Mom's Recipe's -- What To Do?
Comments (17)I'd copy them and then proceed with your original idea - during chats with relatives you send them to you might come across the ideal person who would really treasure the originals and who might have someone to eventually pass them on to. I'm very sentimental and it sounds like you are too, but not everyone is. We have a couple of recipes scratched out on the backs of envelopes and things like that from my grandmother, but that's it. My sister actually made my mother write out some of her basic recipes - gravy, meatballs, alia oglio, etc., by hand and give us all a set so we'd have them in her handwriting because of those few scraps being all we have from our mother's mother. Anyway, I think that's a great idea, and even tho you don't have someone to hand them down to, someone who gets the copies as they're passed along might contact you and want the originals. At least that way you know they'll be treasured and passed along and not end up being thrown away or lost or damaged. And the notes your mom added to them will make them even more special. But when you get right down to it, the recipes themselves and the joy they'll bring to people who prepare them, then share them with their families and friends are the most important part. But like anything, having something original, written in the person's hand, always makes it more special. Lisa...See MoreJust for Fun--Cookbook Question
Comments (22)My oldest is Nelson's Home Comforts, seventh edition revised by Mary Hooper, published in London in 1885. Nelson's was a brand, & the first six pages describe their jellies, blanc-mange, chocolate cream, citrus essences, flavored lozenges, soups & tinned meats, among other products. It includes recipes for "little dishes of fish," "little dishes of meat," puddings, jellies, cakes, creams, & two pages touting New Zealand Frozen Mutton, which, evidently, Nelson's imported to the British market. My next oldest cookbook is Marion Harland's Complete Cook Book, published in 1903. Some of the chapter headings are: Care of Household Stores, Kitchen Utensils, Carving, The Impromptu Larder, Who Rules the Home, The Toast Family, Luncheon Cakes, Sweets of All Sorts, Concerning Dinner Giving, An Evening Reception and Chafing-Dish Supper, & Handy Household Hints. It's much fun reading these old books & marveling at how much cooking, ingredients & styles of cooling & serving have changed....See MorePhals: to clip or not to clip.
Comments (6)Arthurm, You are absolutely correct. The choice is up to each of us. I gave up showing orchids many years ago, and even gave up owning them for many years, but just could not get them out of my system, so about 10 years ago obtained a few (4) that had special appeal to me, and started growing again. (I now have 7) The point I am actually trying to get across to people is that there really are few hardfast "chiseled in stone" rules in orchid culture. When new growers finally realize that knowing the basic climate where their orchids would grow in nature, and trying to duplicate that climate as best they can, with lots of just plain old common sense, the culture really becomes fairly simple. I have seen people who are struggling to keep a few Phalaenopsis (Philippine jungles) alive, one day see a plant that would naturally grow high in the Andes Mountains (cool wet), and just have to bring the cool grower into their collection. Common sense would tell me that I probably will not make but one of these happy until I have lots of experience at growing orchids, and can supply two different growing environments. A bit of research into the climate where the plants originated might have helped here. Check my profile.....When I first started growing orchids I was moving all over. (SC, KS, FL, VA,) I hauled my collection and tiny greenhouse with me, and over the years probably broke more "rules" than anyone engaged in the hobby ever thought of. I had a very mixed bag of plants, and absolutely could not make all of them completely happy in any of the locations where I set up shop, (I did stay away from plants that required culture that was extremely different from what I knew I could supply), but I did keep them alive, and blooming, and thoroughly enjoyed the challenge, and that really was why I did it. To new growers I say do some basic research on your plant of choice, Where did it (or its ancestors) grow? What is the basic climate there? Can you come fairly close to duplicating that climate where you intend to grow the plant? With that knowledge you should be able to pick a plant you can successfully grow. If you have a problem, or question, research it yourself, or ask questions on a forum like this. (I would have paid handsomely for a forum like this many times). But common sense must tell you that suggestions made here are not "chiseled in stone" rules. (you will get many conflicting suggestions, none of which are wrong, or necessarily correct - they are what that person experienced in their situation) Choices must be made based on the growers desires and abilities, and the plants needs. That takes common sense, and trial and error, and that is where the challenge and (I believe) the fun comes from. You win a few, Loose a few, and a few get "rained out", but the knowledge gained is oh so valuable. And it really needs to be fun, unless you are running a business. Bill...See More- last year
last yearlast modified: last yearI'm so sorry about your bowl! My mother used an 8 qt. stainless steel bowl (of which she had two) for three large challot. She gave me the five quart one when I was first off campus, but I use it for things like meatballs. Here are the new bowl (Rosti, it was on sale and an impulse buy) next to the big one (it was in the KA catalog before ”Polish pottery” became popular). Trick of the eye. I've measured. The stoneware really does hold twice the white one. The shape of the new bowl is just perfect for kneading. Not magazine nostalgia, but still lots of beautiful memories. :)
Still trailing thanked plllog- last year
- last year
More fun finds. Remember the Fleishmans recipes 1977-78 i used these all the time and saved my favorites.
And for 8 years I ran our local food coop out of my garage. We had an extra fridge/ freezer special long two handled cheese knives to cut the big blocks of cheese . A honey gate to use to portion out the honey from the 60# cans. scales to weigh everything. At our largest we had 100 members. We compiled our orders at a meeting every month where we helped each other by sharing the large amounts to save more. Check the prices. 😳
Fun2BHere