DOCSLIB.ORG

GIRLS' COOKING CLUB (FIRST YEAR) by CHARLOTTE E

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
GIRLS' COOKING CLUB (FIRST YEAR) by CHARLOTTE E -L'-- ~ r I;LH',' '"" ' '.~ r.... ~ 'J'" ,....... ·LL(~ li li m """" !!!iii! iiii! if !!.Ii ii!i!!!iii"" iiii!iii' iili"ii,,!' liii,,' ""m"!!!!!! """iii""" ""iii Hili""",,! "",,'m !!,,! "iii,!!i,," """!iii',,,,',,! liiliiil.!iiiiilii!!iii "",,1m !lim January, 1917 Extension Bulletin Series I, No. I 16 Colorado Agricultural College EXTENSION SERVICE Fort Collin.. Colorado H. T. FRENCH. Director ~~I:'======Jlilt:===Jiil======:::J'== GIRLS' COOKING CLUB (FIRST YEAR) By CHARLOTTE E. CARPENTER Assistant Professor in Home Economics MAUDE E. SHERIDAN As.istant State Club Leader of Boy; and Girls' Clubs Colorado Agricultural College I I EJ EJ EJ EJ I I ~=r::::'=====Jlit===:J'C'=====,== CO·OPERATIVE EXTENSION SERVICE IN AGRICULTURE AND HOME ECONOMICS-COLORADO AGRICULTURAL COLLEGE AND U. S. DEPARTMENT OF AGRICULTURE CO·OPERATING Q DWii!!ii!!!! !i!!!iii!l!i!!ii!iiiii!!!!i!iiii!ii!!!!' ',ijj,i'!!'!!!!!!!!,!!!!!!' III ill!!!!!iiii!!iliiii!!!!iiiii!!lllliii!!i!!!!!iiiiliiiID E1 •. iii':!ii!!!!!!.!!!!!!!!!. i!!!i!!!!iii!!!!i!i!i!!!!i!!i!!iii!!!!!!iiiiiii!!i!!!m. EI Colorado Agricultural College FoRT COUJNS, COLORADO CHAS. A. LORY, President EXTENSION SERVICE He .T. FRBNCH•••..•.•••.•.•••.....••••.••••••DIBBCTOB A. E. LOVBTT. STATB LBADBB COUNTY AGBICUIJrUB.lL AGBHTS IDA .L. SMITH•••••••••••••..••.•••••.•BDCUTIVB CLBBJt EXTENSION STAFF :". BL VAPLON•••••••••••••••••••••••••••••••••••••••• STATBLBADBB CLUB lVOBK ·W. JI. FOARD•••••••••••••••• ••••• ••• • •••••••FABK MANAGBKENT DBKONS'1'1U.TION~ '1IIRIAII II. BAyNES•••••••••••••••••••••••••••••••••••••••••••HOJIJIEcONOMIC.8 it. w. CLABlt•••••••••..••••. ·······••..•....••.•..•••..•••••ANIJIAL HUSBANDBY KAuri. B. SHRRIDAN •••••.••••.••.••••••••ASSISTANT STATB LBADn CLUB woldt J. I... TAyLOR•.••••••••••••••••• • .•• · •••••••••••••••••••llABxJrrs AND JlABKB'rING ~LPH ~ C~S~•••••••••••••••••••••••••••••••••••• BDITOB O. PuBLICATION~ COLLEGE FACULTY CO-OPERATING COUNTY AGRICULTURAL AGENTS GlIO~ C. BURCICIIALTIDR•••••••••••••••••••••••••••••••••STDLIHQ, LocaN C01J'Nft .PAUL N. FLINT ••••••••••.•••••.••••••ABBIBA, LtxCOLN AND KIT CA.BSON COt1NTQl8 w. EL ~U~ •••••••••••••••• ••••• ••••••.•••••COLOBADO SPB1NG8, EL PASO COUNTY . C. G. MCCORD•••••••••••••••••••••••• ; ••••••••.•••FOBT KOBGAN, MOBQAN CoUJlft .. V. DITH PuDLo, PuDLO CoU1fT"l' R. He SIMPSON••••••.••••••••••••••••••••••••.••.•• ~NQiloNT, BO'ULDD CoulfTY .. D. SIUTH•••'••••.•••••••• • ..... •.• HB8PBBU~, LA PLATA AND )(ONTBZUJIA. COUlfTda 'OIK). IL SIIITH•••••••••••••••••••••••.••••••••••••••••BBIGBTON, ~s Cou~ RoDNBY C. ALLRBD••••.•.••••..•.•......•.GLBKWOOD SPBINQS, GABl'IBLD CoUNn BALPB IL nDFFRIBS••••• ~ (.'AlfON ern, FuKolft COUNT!' B. EL TBOILlS••••••••••••••••••••••••.•••••••.•.•.••~08A, SAN L~ VALLSY CBAS. BL SIIITB•••••••••••••••••••••.• • •.•••••..••TBINmAD, LAs ANIMAs C:ouJrrY .. BULA IIBRSCHLBR••COUNTY DDlON8TBATOB IN HOIIJI BCOHOIIIC8, JIlL PASO COlJI(ft GIRL'S COOKING· CLUB (FIRST YEAR) By CHARLOTrE E. CARPENTER. Audtant Pr.ofeaor In Home Economics and MAUDE E. SHERIDAN. Alliatant State Club Leader of Boys- and Cit..-Oubs The recipes given in this bulletin have' been tried out. They. ~ave been gathered from vat:"ious sources and in many cases modi­ ~e? to fit local conditions. In a state where the altitude is so varie9, ~t IS impossible to give exact time for all localities. The time given IS that required at the Colorado Agricultural College (altitude 5,0Q0 feet). "4"'-11 measures are taken level and should be smoothed off with a ~ni.fe .l>u~ .n(>t. pa.cked., . The First Year Work " 'The first year work includes the preparation arid cqoking of vegetables, and of canned and cured fish and'meats.. The main object. of these lessons is to give instructioris .in t.he, pr;paration and cooking of the common foods which. may be ob­ taltled in every community. It is much more essen~ial to kJ;low. how to boil a potato well than to know how to make a potato .s~lad. The salad will never be a success unless the potatoes are properly Cooked. It is not necessary that the lessons be worked opt in the order given, as many o"f the articles must be prepared when in sea­ ·son. • r It is suggested however that, at the completion of the year's work, each club serves a meal to the parents "and friends. of the' club. members and that ~ch member ,be responsible for the preparat~Qn~ of some one article to be served or a given portion of that a~icle. -,,' BASIS OF A WARD Exhibit _ ~..___ ~._ _: ~ ~ ~. 100% . Cooking and serving a mea1.._ ___.. ~.. 100% (See above.) Records _ __._ _.._.100% Story ~ ..___ ~_ _..~.._ :.- ~ooro- .- 4)400%~ '100% All. club "members who succeed in making a grade of 75% or above will be pennit~~ to take up seco11d year work. ' 4 CoLORADO AGRICULTURAL COLUGlt ": Sugge§live. Conftitution . Name: This club shall be known as the __ _ ·········· ........____..Cooking Club. 'Purpose: The purposes of this club shall be the study of scie?­ tific principles of cooking; to help in the preparation of meals In the nome; to help members become proficient in various household arts. Membership: Any girl 10 'years old or over may become a member by si~ing the membership roll. Women may become honorary members by vote of the club. Dues:' Members shall pay no dues except such as may be m·u- tually agreed uPon. .. D1:4-ties': It shall be the duty of "each member to study all les­ soris received from the State Agricultural College and do the' re­ q~ired work in cooking; to attend club meetings regula.rly, and to fttrnis"h records of work done, when requested. Officers: The officers of this club shall be a President, Vice- President and Secretary~Treasurer. .. Exhibits: In making the exhibit at the fair it is sug­ gested that one of the' following be displayed: Baked beans, bean roast, cabbage au gratin, fish loaf. These foods are those which will' make ~n attractive appearance. The judging. should be done the first day of the exhibit, the county leader to detennine the ti~ and place. Prizes for this contest may be offered by the local community. or the fair association. By-Laws I. The Presi~ent shall preside at all meetings. 2. The Secretary shall keep a record of' the names of all members, a record of the 'proceedings at meetings, and shall attend "to all correspondence of the members with the County and State Leaders. ' 3. A Local Leader, the teacher ar other interested person, · shall be appointed by the County Leader to aid the President and Secretary in their official duties. 4. This club shall hold meetings on __ . ....__._.._ _.0£ each month. The officers may call such extra meetings as shall be deemed necessary. 5- In connection with the meetings, the club shall entertain their parents, and friends with a special program consisting of read­ ings, music,. discussion of club m'atters, lectures by the County Leader or others. GIRLS' COOKING CLUB 5 The Use of the Food In the Body Food is needed to build and repair the body tissue, to give heat and energy, to regulate body temperature and to aid in removing waste. Wheri too much of anyone kind of food' is eaten, certain organs of the body are overworked and sickness is the result..Oply ~bout one-tenth of the food is needed for tissue building. , Meat (protein) is one of the principal tissuebuiJding foods. The average person, however, eats more meat than is needed. R~eumatism, kidney and liver diseases are often the result of too much meat. Starches and sugars (carbohydrates) and fats furnish 'heat and energy. These are supplied by vegetables, fruits, nuts and milk. Mineral salts and acids help to purify the blood and strengthen the bones and teeth. Mineral salts and acids are largely supplied -by, fruits, green vegetables, milk, eggs and meat. Tissue Build~ Fat Forming and Heat and For Bone and For Fluids ing and Re- Energy Producing Blood pairing Starch and Sugar (Proteins) Fats (Carbo- (Minerals) (Water) - hydrates) Meats Cream Potatoes Spinach Beverages Eggs Butter Irish Asparagus Water Cheese Nuts Sweet Dandelions Milk Milk Bacon" Rice Lettuce Tea Nuts Fat of Meats Tapioca Cabbage Coffee Poultry Olive Oil Hominy CelerY Cocoa Fish All Fats Used Parsnips Onions Fruits' Dried Peas in Cooking Carrots Cucumbers Fresh and Beans Beans Caulillower Vegetable~ (shelled) Apples Peas Oranges Squash Prunes Corn Meal Eggs Sugar Milk Bananas Prunes Raisins - Figs Water is needed to dissolve certain foods, to supply moisture for the body, to regulate body temperature anQ to remove waste. Water is supplied by water and other beverages, fruit and vege­ tables. In planning a meal, one should have some food for tis~ue bUilding, some for heat and energy, some for nlineral salts, some for flavor and some for water. As a rule the appetite is a pretty 6 COLORADo AGRICULTURAL COLUG~ ·good guide as to'the kind of food needed but sometimes it becomes abnonnaI. Most foods contain more or less of each kind of food.. In the list below, the articles are grouped to show the predominating food principles. Table Setting Have the linen clean and well laundered. Fold the cloth the entire length twice, thus making three lengthwise creases. All lengthwise creases should be put in first and pressed in with the iron. 'The crosswise creases should be put in last and only folded. A pad or piece of cloth, placed over the table before the linen is .laid, will protect the ta:ble, lessen the noise, save the table linen and improve the' appearance. The pad should be but little larger than the table so there will be no danger of its showing below the cloth. When laYing the cloth, have the lengthwise creases parallel with the sides of the table and the same·~ount of cloth extending over the two sides; this brings the center crease at the middle of. th.e table. It is desirable that the cloth be long enough so as much may extend over the ends as extends over the sides, but in any case, the cloth must be adjusted so the same amOunt is left at the two ends. Having the cloth even and smooth, the plates are then placed one inch from the edge of the table, in the center of the space allott~ ed to.each member of the family.
Load more

Recommended publications
  • Cooking on Campaign
    twenty-sixth north Carolina Cooking on Campaign Sufficently Variable Rations & Recipes For The Civil War Living Historian By: Jason Goodnite eneral August V. Kautz wrote in his 1865 manual Customs of service for Non-commissioned Officers and Soldiers, “The ration allowed the soldier is large enough, and its component parts are sufficiently variable G to admit of a great variety of very palatable dishes.” While most soldiers in the Civil War would have disagreed with this statement it can not be argued that both Federal and Confederate governments expended con- siderable resources to ensure that their armies in the field were well fed. Nor can it be argued that the single biggest day to day concern for any soldier during the war was his next meal and there are hundreds of written accounts documenting what Civil War soldiers ate and how they prepared it. As living historians the wealth of information surrounding the everyday life of soldiers in the Civil War is invaluable. Far too often, living historians become too wrapped up in tactics, weapons, equipment or uniforms, but the knowledge and evidence of what these men ate is as valuable in portraying and honoring them as the uniforms they wore or the weapons that were in their hands. As Kevin O'Beirne of the Columbia Rifles states, “Rations are a terribly important component of your living history impression, and can either add greatly to your experience or detract from it.” Receiving an issue of authentic rations and preparing them with historical methods with your pards around a fire is one of the greatest bonding experiences imaginable.
    [Show full text]
  • HANDS Can He LOVELIER!
    all inter* la thla eol- 11»* ahorter the letter* the betti i * printed F>OHimi The Americas Weeklj will None aknnld he mare thaa M* ward pay A prl*e winning recipe la Addrea* them la The America > ft. Hon*e Almanac! Echoes awarded U. the aame a* an the Weekly wife'# Food . manack Almanack page. lie aure ta nrlt* I*. O. Hox 111. Urand C entral Annex, r-r-1 AJ yaar aame and nddren* plainly. New Yark City. School Day Memories of Mother's Cooking and cook another half hour. Keep reading our Sunday paper. He FABRICS 1 By Mrs. Pet«r Msrkuskl, plenty of liquid on meat for had part of It and I ths rest. I PmHa, 111. gravy. Should thicken Itself If said to him "We surely get our dear to our hetrU af® meat waa well floured. money's worth out of our Sun- ARE GETTING the acenea and memories Beas Jack, day paper " He looked at me HOWof our childhood! Piedmont, California. and said, "Yes we do. kid. and SCARCE! We trudged home two miles (Mra. Jack, your Jim Smith recipe especially so on your Almanack You could smell auggeat an egcellenl way of prepar- pags." Your Prnciout Oroitos from school. ing round steak.—Mary Lee Swann.) Protect* mother's Uma bean chowder after Mrs. John Thomas. and Undint Againtt Undnrarm you passed the third door down MONEY’S WORTH Morgantown, West Virginia. "Pnnpiration Rot" With Nonapil and the smell of It put new life fMr* Thoms*, we re very glad you Dear Almanack: p«ge* helpful We hope into our weary legs.
    [Show full text]
  • Shanghai Fried Rice with Salt Pork and Green Pak Choy Xian Rou Cai Fan 咸肉菜饭
    Shanghai fried rice with salt pork and green pak choy xian rou cai fan 咸肉菜饭 In a backstreet not far from Nanjing Road in the heart of Shanghai, there’s 4 dried shiitake mushrooms 2 tbsp cooking oil, preferably a small diner that serves one of the most ½ small red onion lard delicious versions of this classic local rice 100g streaky salt pork, 1 tbsp finely chopped dish I’ve tasted. The plump, glossy rice, pancetta or unsmoked fresh ginger studded with salt pork, threaded with the bacon 1 tsp sesame oil bright green of pak choy, is irresistible. 275g green pak choy Salt and ground white Everyone eats it, in the Chinese manner, (3–4 heads) pepper with a bowl of broth to refresh the palate 600g cooked and cooled (a simple stock with sliced spring onion sushi rice (300g when raw) greens will do). This is my version of their recipe, which includes red onion Cover the shiitake mushrooms in boiling water and leave to and shiitake mushrooms. This dish is soak for half an hour. Finely chop the onion. Remove any rind usually made with short-grain white rice from the pork and chop it into dice. Remove the mushroom – Japanese sushi rice is what I use at stalks and dice the caps. Chop the green pak choy a little more home – but it will also taste delicious coarsely than the other ingredients. Break the rice up into small with long-grain Thai fragrant rice. For clumps to make stir-frying easier. the most sizzlingly delicious results, use lard as your cooking oil.
    [Show full text]
  • SC076 1919 Home Preparation of Pork
    HOME PREPARATION OF PORK A. M. PATERSON The cost of meat cured on the farm is much less than that purchased from the retailer. An average 200-pound hog should dress 160 pounds. For the past 10 years this 160 pounds of meat could have been produced, slaughtered, and cured on the farm for 35 percent less than it would have cost the farmer at his local market. BUTCHERING Only hogs that are healthy, fat, and gaining in weight should be selected for slaughter. Meat from such animals is more palatable and will keep longer whether fresh or cured. Ani- mals in poor health when slaughtered may be affected with some disease that is injurious when the meat is used as food. Meat from unhealthy animals is also likely to spoil quickly, and may be difficult to keep after curing. The meat from a fat animal is much more palatable than that from a thin animal. If an animal is losing in flesh at the time of slaughter the carcass will contain a larger percent of water and a less palatable meat will be the result. Hogs should be kept off feed for about 15 hours before slaughtering. Such animals will bleed better and the meat will be of better quality. It is also essential that hogs be kept as quiet as possible before butchering and not chased or beaten. Rough treatment will bruise the animal or cause a rise in tem- perature. Bleeding.-Do not shoot or stun a hog before sticking as stunning in any way is liable to retard the bleeding.
    [Show full text]
  • Easy Recipes – June 2012
    Across the Fence Quick and Easy Recipes – June 2012 “Open a Box or Can--1, 2, 3 Recipes” Carolyn Peake's Recipes Raspberry-Cheese Balls 2 pkgs. (8 oz. each) cream cheese, 4 Tbsp. raspberry preserves softened 1 cup finely chopped pecans Beat cream cheese until creamy. Beat in the raspberry preserves and blend well. Shape into a ball and roll in chopped pecans. Serve with crackers. Quick Pumpkin Bread 1 pkg. (16 oz.) pound cake mix ⅓ cup milk 1 cup canned pumpkin 1 tsp. allspice 2 eggs With mixer, combine all ingredients and blend well. Pour into a greased and floured 9x5-inch loaf pan. Bake at 350°F for 1 hour, checking with a toothpick for when it is done. Cool and turn out onto a rack to finish cooling. Broccoli Salad 5 cups cut broccoli florets 1 cup chopped celery 1 sweet red bell pepper, julienned 8 to 12 oz. Monterey Jack cheese, cubed Combine all ingredients and mix well. Toss with Italian or your favorite dressing. Chill. Miracle Cake 1 pkg. (18 oz.) lemon cake mix 1 can (20 oz.) crushed pineapple 3 eggs with juice ⅓ cup oil In a mixing bowl, combine all ingredients, blending on low speed then beat on medium for 2 minutes. Pour batter into greased and floured 9x13 x2-inch pan. Bake at 350°F for 30 to 35 minutes until cake tests done with toothpick. Miracle Cake Topping: 1 can (14 oz.) sweetened condensed milk ¼ cup lemon juice 1 container (8 oz.) whipped topping Blend all ingredients and mix well.
    [Show full text]
  • Pre-Seventeenth Century Bacon: from Piers Plowman to Sir Kenelm Digby
    Pre-seventeenth Century Bacon: from Piers Plowman to Sir Kenelm Digby The Honorable Tomas de Courcy (JdL, GdS) Avacal Arts & Sciences Championship April 7, 2018 1 Contents Abstract ......................................................................................................................................................... 1 Introduction .................................................................................................................................................. 2 Consumption of Pork in England................................................................................................................... 4 Documenting Bacon ...................................................................................................................................... 5 Bacon Production and Storage ................................................................................................................... 16 Food safety .................................................................................................................................................. 21 Conclusions ................................................................................................................................................. 23 Works Cited ................................................................................................................................................. 25 Abstract This research attempts to fill a gap in historical food scholarship by examining the methods used prior to the seventeenth
    [Show full text]
  • Meat Is Needed
    MEAT IS NEEDED To Build Muscle To Build Blood To Add Flavor Market Order Menus Meat Recipes Published by the National Live Stock and Meat Board 407 South Dearborn St. CHICAGO, ILLINOIS Furnished free upon request—Single copies or in quantities* A Week's Food Supply The grocery order given below is planned for a family of five, two adults and three children. It includes all foods needed to keep the family well. Other items of like food value may be bought in place of those in the list. There are many other cuts of meat which may be used to give variety to the meals. All the cuts of meat which may be fitted into the low cost meal are given on page 3 of this leaflet. The prices quoted in this market order prevailed in Chicago during January, 1933. They will vary in different markets and in different localities. MEATS Pork Should«« Roast—3 pounds $ .27 Ground Beef—1% pounds 15 Breast of Lamb—2 pound« 10 Lamb Stew—2 pounds or Salmon—1 can 10 B«ef Pot-roast—2 V2 pounds 30 Pork Liver—2 pounds 14 Pork Heart—2 pounds 16 VEGETABLES Potatoes—20 pound* 20 Carrots—3 pounds 15 Onions—2 pounds 07 Tomatoes—5 No. 2 cans 40 Cabbage—2 pounds 10 Spinach—2 pounds 15 Turnips—2 pounds 07 Beans, navy—1 pound 05 CEREALS AND BREADS Bread (half white and half whole wheat)—10 loaves. .50 Flour—2 pounds 11 Rolled Oats—1 pound 05 Cornmeal—1 pound 03 Macaroni—1 package 07 Rice—1 pound 05 FRUITS Oranges—1 dozen 20 Apples—4 pounds 19 Prunes—1 pound 06 Dates—1 pound 10 Raisin»—pound .04 MILK Milk—12 quarts 1.08 Milk, evaporated—12 "tall" cans .66 EGGS Eggs—Vz dozen JfcT FATS Lard—2 pounds 11 Butter—y2 pound 14 Butter substitute—Vz pound 08 Bacon square—1 pound 11 Salt Pork—% pound 05 SWEETS Sugar, granulated—2 pounds 13 Sugar, brown—2 pounds 15 MISCELLANEOUS Coffee—Yz pound 09 Tea—% pound 05 Cocoa—pound 07 Miscellaneous 15 Cod-liver Oil for Children 14 Total $6.98 A Week9s Menus The menus given below are planned around the grocery order on page 1.
    [Show full text]
  • Pork on the Farm: Dressing - Curing - Canning F
    South Dakota State University Open PRAIRIE: Open Public Research Access Institutional Repository and Information Exchange Cooperative Extension Circulars: 1917-1950 SDSU Extension 1-1932 Pork on the Farm: Dressing - Curing - Canning F. U. Fenn I. B. Johnson Mary A. Dolve Follow this and additional works at: http://openprairie.sdstate.edu/extension_circ Recommended Citation Fenn, F. U.; Johnson, I. B.; and Dolve, Mary A., "Pork on the Farm: Dressing - Curing - Canning" (1932). Cooperative Extension Circulars: 1917-1950. Paper 314. http://openprairie.sdstate.edu/extension_circ/314 This Circular is brought to you for free and open access by the SDSU Extension at Open PRAIRIE: Open Public Research Access Institutional Repository and Information Exchange. It has been accepted for inclusion in Cooperative Extension Circulars: 1917-1950 by an authorized administrator of Open PRAIRIE: Open Public Research Access Institutional Repository and Information Exchange. For more information, please contact [email protected]. Table of Contents Page Selecting the Hogs for Butchering _____________ 3 Care of Hogs Before Butchering ----------�---- 4 Equipment for Farm Butchering ______________ 4 Killing the Hog------------------------------ 5 Scalding and Scraping ________________ ________ 7 Removing the Entrails _______________________ 8 Cooling the Carcass ---- -------- ------ --- ----- 10 Cutting the Carcass-------- --- -- ------- ------ 13 Head -- -- ----- ------ -- --- ---- ---------- - 14 Shoulder ------------ --- ------ ---------- 14 Ham ------
    [Show full text]
  • Roll Your Own Baconfest Guide
    BACONFESTCHICAGO: 2012 Menu and Roll-Your-Own Baconfest Guide Restaurant Dish Description Shift I don’t have a ticket! HOW CAN I EAT IT TOO? 2 Sparrows Bacon Krispie Treats with maple & bacon dinner Available as a special for one month following doughnut holes Baconfest. Chef Greg Ellis adds, “We have plenty of other bacon dishes on our menu (seeing that we are a breakfast and lunch restaurant).” 676 Restaurant & Bar Widmer six-year cheddar cheese with dinner Both are available as a regular menu item. Nueske’s bacon jam Plus don’t miss: Gunthorp Farm Pig & Chips, also on House-made Catalpa Grove lamb bacon with the regular menu. 676 honey hive mustard 694 Wine & Spirits The Kick-Ass BLT dinner Available as a special every Tuesday. Atwood Cafe Willy Wonka meets Bacon - an array of Wonka dinner -inspired candies done with bacon Autre Monde Cafe Bacon Confit with Tropea Onion Agrodolce - lunch Available as a special 4/13 - 4/15. confit of apple-wood smoked and peppered Nueske’s bacon with tropea onion agrodolce. BaCaro Bacon and Egg Sandwich – Triple-S Farm lunch bacon, fried egg puree, pickled ramp relish, misato radish, and bacon challah Bakin' & Eggs Bacon chocolate chip cookies dinner Cheddar and bacon scones Jalapeno bacon and smoked gouda mac -n- cheese Barn & Company Smoked brisket slider with bacon jam and lunch bacon BBQ sauce The Bedford Bacon beignets, bacon sugar, dinner bacon/walnut/bourbon infused maple caramel Benny's Chop House Nueske’s bacon and pork head cutlet with lunch Michigan spring ramp kimchi on buttermilk biscuits,
    [Show full text]
  • Cookbook Baked Bean Supper
    The Baked Bean Supper Cookbook Commemorating 10 Years of Community Suppers Baked Bean Supper Cookbook Editorial Team Mount Desert Island Historical Society Program Committee Kathy MacLeod, Committee Chair William Horner, M.D., Board President Pauline Angione Peter Collier Elise Frank Nicole Ouellette Leah Lucey, Director of Operations Raney Bench, Executive Director Special thanks to the community members who contributed their recipes and donated their dishes over the past 10 years. ©2021 by Mount Desert Island Historical Society. All rights reserved. Please address all inquiries to: Mount Desert Island Historical Society PO Box 653 Mount Desert, ME 04660 [email protected] www.mdihistory.org 2 IN MEMORIAM RAYMOND STROUT <> An Extraordinary Man On Friday, November 6, 2020 our island communities lost a giant of our collective history. Raymond Strout, Class of 1959, Bar Harbor High School died quietly in his home on Russell Farm Road in the Emery District of rural Bar Harbor, whence he had come. He had a passion for island history. It was, simply put, his life’s work. He was an oracle of sorts and was the go-to man for anything to do with Bar Harbor history, in particular. He had a mysterious collection that was sequestered away in an unpretentious building down behind the old Ahlblad’s Paint Shop. He presided over this mostly hidden trove from an old tilt -back wooden office chair, from which he would answer softly and knowingly your question and inevitably offer you a “teaser” about a rare document or photograph he had come by. “Oh, would you like to see the guest register from the 1856 season of the Agamont House?” Raymond was extremely generous to people of all stripes, from organizers of the latest Bar Harbor High School Reunion to the serious researcher.
    [Show full text]
  • Aunt Sammy's Radio Recipes Revised
    -- Inc-. ■ • • • • • • • • • • • • • • ■ ♦ UNITED STATES DEPARTMENTof AGRICULTURE ♦ BUREAU OF HOME ECONOMICS ♦ 1-----------------------1♦ ♦ ♦ ♦ ♦ ♦ AUNT SAMMY'S ♦ ♦ RADIO RECIPES ♦ ♦ REVISED ♦ ♦ • ♦ ♦ ♦ RUTH VAN DEMAN, Associate Specialist ♦ in Charge of Information ♦ ♦ and ♦ FANNY WALKER YEATMAN, Junior Specialist in Foods ♦ BUREAU OF HOME ECONOMICS ♦ ♦ • ♦ ♦ ♦ ♦ Is�ued May, 1931 ♦ ♦ ♦ ♦ ♦ ♦ ♦ ♦ ♦ ♦ ♦ ♦ ♦ ♦ ♦ ♦ ♦ ♦ ♦ UNITED ST ATES ♦ GOVERNMENT PRINTING OFFICE ♦ WASHINGTON· 1931 ♦ ♦ • • • • • • • • • • • • • • • • For sale by the Superintendent of Documents, Washington. D, C, • • , • • Price 1$ cents Contents· • Page Foreword.... .. .. v Menus.................................... 1 Oven temperatures. .. .. .. 8 Equivalent measures. .. .. .. .. .. 8 Soups and chowders. .. .. .. 9 Meats..................................... 14 Poultry..................................... 24 · Fish and shellfish.. .. .. .. .. .. .. 30 Egg and cheese dishes. .. .. .. .. .. 37 Vegetables . .. .. .. .. .. 40 Salads and salad dressings . .. 64 Sandwiches. .. .. .. .. .. 71 Sauces............... ............ .......· .... 74 Biscuits, muffins, and breads. .. .. .. .. 78 Fruits and puddings . .. .. .. .. .. .. 84 Pies and other pastries.. .. .. .. .. 103 Ca'l{es, coo'l{ies, and frostings.. .. .. .. .. .. 110 Ice creams and frozen desserts ...........-. .. 122 Candies and confections.. .. .. .. .. 126 Jams, preserves, and relishes... .. .. .. .. .. 132 Index to recipes. .. 139 III Foreword A U.TN SAMMY 's RADIO RECIPES, REVISED, brings together 400 of the mostpopular
    [Show full text]
  • The Bacon Cookbook: More Than 150 Recipes from Around the World for Everyones Favorite Food Pdf
    FREE THE BACON COOKBOOK: MORE THAN 150 RECIPES FROM AROUND THE WORLD FOR EVERYONES FAVORITE FOOD PDF James Villas,Andrea Grablewski | 288 pages | 19 Oct 2007 | Houghton Mifflin Harcourt Publishing Company | 9780470042823 | English | Hoboken, NJ, United States Goodreads helps you keep track of books you want to read. Want to The Bacon Cookbook: More Than 150 Recipes from Around the World for Everyones Favorite Food saving…. Want to Read Currently Reading Read. Other editions. Enlarge cover. Error rating book. Refresh and try again. Open Preview See a Problem? Details if other :. Thanks for telling us about the problem. Return to Book Page. Get A Copy. Hardcoverpages. Published September 14th by Houghton Mifflin Harcourt. More Details Original Title. Other Editions 3. Friend Reviews. To see what your friends thought of this book, please sign up. To ask other readers questions about The Bacon Cookbookplease sign up. Lists with This Book. This book is not yet featured on Listopia. Community Reviews. Showing Average rating 3. Rating details. More filters. Sort order. Jun 24, Stephen rated it it was amazing. Bacon may just be the most wonderful meat product in the world. This could explain why it is so often the gateway through which vegetarians pass on their road back to being carnivores. James Villas, a true Son of the South, where raising hogs and making bacon is a sort of religion, writes encyclopedically about cured pork parts. His world travels in pursuit of other food stories often exposed him to regional bacons and the dishes made with them. He compiles of these recipes in an excellent c Bacon may just be the most wonderful meat product in the world.
    [Show full text]