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I've been watching far too many episodes of the Great British Bake Off lately, but now that the weather's cooling off, it's time to pull this classic off the bookshelf. I last read it 20 years ago.
Southern Specialties Cookbook. Compiled By Circle No. 1, Womans Missionary Society of the M. E. Church, South Trenton, Tennessee, 1924.
Students at Leeds City College Thomas Danby Campus preparing food for The Celebrity Cookbook. For more information visit www.thecelebritycookbook.co.uk
Students and Staff from Leeds City College Thomas Danby Campus (Hospitality and Culinary Arts courses) preparing food for The Celebrity Cookbook. For more information www.thecelebritycookbook.co.uk
I am not sure of this what Suzanne had in mind... but they sure looked good to me! :) Wedges of Carrots, Parnips and Turnips. Tails and all! :D
navets a la champenoise, from Mastering the Art of French Cooking. I'm using up a lot of our root vegetables, and this was another Eat Your Books search. Julia says it's better with yellow turnips than white, and I had mostly white. I used both and she was right, the yellow bits tasted better. But any vegetable is improved by sauteeing bacon and onions in butter to cook it with, I think!
Original edition (1977), commissioned by Mennonite Central Committee, Akron Pennsylvania in response to world food needs. (Written by Doris Janzen Longacre, ISBN 0836117867)
One cup of sugar and four eggs are to be mixed in a bowl for 10 min. (I accidentally typed 15...) Then 3/4 cups of melted butter are added to the mix.
This cookbook journal has bright oilcloth covers with blank recipe pages inside to record your specialties.
When my bookshelf went upstairs, so did the cookbooks that were on it, because there was no place downstairs for them. This was stupid and unhelpful when I wanted to, you know, use them. So we found a spot for them downstairs.