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Not what I was looking for at all. Reading this book was like going back to the 1920s. I should have sent this back as soon as I received it. I was looking for old fashioned recipes that were updated with today's information.
The recipes are wonderfully simple, with common ingredients and a very 'homey' appeal. The book itself is of good quality: front & back covers are strong with plastic spiral-comb binding. The black and white layout is clear, with the recipes easily identifiable, and sprinkled throughout are vintage photos, artwork and articles. Great cookbook. I particularly love that all of the recipes are dated, identifying when they were published in The Farmer's Wife magazine between 1893-1939.The recipes, the refreshing simplicity, the overall book quality with vintage images and articles, and the old-fashioned/depression-era appeal of the back-to-basics home cooking makes this TOTALLY RECOMMENDED. nothing fancy, just easy "scratch" cooking. Simple recipes using basic equipment and techniques. (Real cooking like Grandma used to do, seriously).
I know it will be used over and over again. You'll get the urge to immerse yourself up to your elbows in dough, kneading it into loaves of aromatic bread, or buying bushels of fresh fruit and vegetables from the market so you can preserve them for the winter. Think country fairs; tables laden with prize winning preserves, pies, and cakes. The mouth-watering recipes will become favorites with your family and friends. The smells, sounds and activities at the fair are simple pleasures and anticipated by country folk every autumn after harvest-time.If you want to experience the next best thing to being on a farm, read this book. This book is not only comfort food for the stomach, but for the eyes and soul as well.
I envision a grandma who's cheeks are flushed like rosey apples, and smiling eyes that sparkle as she's humming a tune. Take a trip down to the farm today in this book. When I think of life on the farm I instantly picture a scene from a Norman Rockwell's painting. You'll want to experience home cooking from scratch. Happy cooking;Petra The simple life, grandma with her big apron on, putting up preserves; delicious smells of home-made bread comming from the kitchen's wood cooking stove.
Children running between the prized quilts, chasing a goose.
It is also simple and easy (two words every new cook loves). Buy this. Living in the south, I looked and looked for cookbooks that included blue-ribbon recipes for meats and also make vegatables seem to taste better then they really do.
The recipes are borken down in easy to follow steps that even I could understand. You will love it. You'll be making Waldorf Salad on Monday and by Friday why not have some Angel Cream Pie or Delicious Doughnuts.
I wanted to learn how to cook meals my food-loving family could swallow and that I could attempt to learn without losing my mind. Things every one loves to eat are in this book. And those you cook for will love you and your cooking.
Then, low and behold I found the "The Farmers Wife Cookbook." It is just what Grandma would have used in her day. It shows the new cook why appetizers make a meal more enjoyable and that there is a "perfect dressing for every salad".
Enhanced with clips of the magazine's original articles and artwork, "The Farmer's Wife Cookbook" also includes a guide to home canning and instructions for making jams, jellies, pickles, and relishes. In the late 19th to the early 20th centuries, "The Farmer's Wife" magazine was a staple in American homes, featuring timely topics of interest to rural women readers. Offering nostalgic dining on farm family favorites, "The Farmer's Wife Cookbook" is thoroughly 'kitchen friendly' for modern cooks and a useful, entertaining and inspired addition to personal and community library cookbook collections. Spiral bound and sturdy, "The Farmer's Wife Cookbook" has its recipes arranged in chapters dedicated to 'First Courses and Soups'; Beverages; Breads; Meats; Soups; Vegetables; 'Hot Supper Dishes'; Salads and Salad Dressings; Desserts and Candies; Cakes, Cookies, Doughnuts, Icings, Fillings and Dessert Sauces; Pastry and Pies; Jellies, Conserves and Jams; Pickles and Relishes. Every issue showcased recipes and menus meant for farm kitchens, from the first issue in 1893 to the last issue in 1939. Now the best of those recipes and menus are reproduced in "The Farmer's Wife Cookbook: Over 400 Blue-Ribbon Recipes".
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