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Old Fashioned Gooseberry RecipesWhen I was in grade school in the 1960s, we visited our grandparents every summer and they grew gooseberries. We picked and ate green gooseberries...
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How to Make Fondant and Bonbon CandyThere are basically two types of fondant that are used for making bonbons. The first is poured fondant, a creamy mixture used as a filling, and...
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Using Rennet to Make Milk CurdsThe first time I ever heard of curds was in the nursery rhyme “Little Miss Muffet sat on her tuffet, eating her curds and whey.”...
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Hash Recipes to Use Leftover Meat“Hash is a peculiarly American institution. In no other country is every remnant of cold meat turned into that one unvarying dish. When...
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The Proper Way to Boil Chicken / Poultry“The method of preparing poultry by boiling is not strongly advocated. There is seldom a time when better results cannot be obtained by...
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How to Make Mush and PorridgeMush and porridge were cheap, nourishing meals in the 1800s, but the grains had to be cooked many hours. There were no instant hot cereal mixes...
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Cooking with Indian Meal (Corn Meal)In cookbooks from the 1800s, corn meal was called Indian corn (maize). Corn was native to America (U.S.), and was used for many recipes. In Great...
