Cooking
Useful Facts About Food
Use of Recipes---To become a good cook requires more than a blind following of a recipe. This is frequently illustrated when several women living in the same community, all using the same recipe, obtain widely differing results. It is the reason so many cooks say, "I had good luck with my cake to-day," or "I had bad luck with my bread yesterday." Happily, luck causes neither the success nor the failure of a product. to become a good cook means to gain a knowledge of foods and how they behave, and skill in manipulating. The recipe itself, helpful as it is, will not produce a good product; the human being using the recipe must interpret it and must have skill in handling the materials it prescribes.
Some of the lessons which the person desiring to become a good should learn are given in the following pages. They will not be learned all at once; but if they are gradually mastered, luck will play a less important par in culinary conversation.---The Victory Binding of the American Woman's Cook Book, Wartime Edition, 1943
Sifted flour, salt, baking powder and corn meal are added to a mixture of beaten eggs, milk, and melted vegetable fat. Beaten till smooth, cooked by spoonfuls (um...yeah) on a hot griddle.
Slightly heavier, most substantial. Excellent with syrup.
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Tagged with: Food and Drink + Wartime Wednesday + Breakfast + Griddlecakes + Flour + Cookbooks + Retro
- Wartime Wednesdays: Angel Cake
Standard Method of Mixing Cakes Without Fat Cakes without fat depend for leavening largely upon the air beaten into the eggs. The whites and yolks of the eggs may or may not be separated, depending upon the kind of cake. If using the whole egg, beat...
- Wartime Wednesdays: Coffee Cake
A sample menu for trying times. You know, war time, shortages...hmmm; maybe this is more timely than I thought! Wednesday BREAKFAST Grapefruit Juice Omelet Toast, Dried Fruit Jam Milk, Coffee * LUNCH Boston Baked Beans Carrot Sticks Brown Bread Canned...
- Wartime Wednesday: Egg & Bacon Cornbread Breakfast Sandwich
Simple Menus Breakfast Strawberries with CreamBaked PearsCorn FlakesFrench ToastGraham MuffinsMaple SyrupCoffee MilkCoffee Milk Stewed ApricotsSliced OrangesCorn-meal MushScrambled Eggs & BaconButtered Toast ToastCoffee MilkCoffee Milk...
- Wartime Wednesday: Coffee Cake With Crumb Topping
Well, after a long hiatus, Wartime Wednesdays is back. Each Wednesday, I'll showcase a recipe from The Victory Binding of the American Woman's Cook Book, a marvelous old tome filled with everything you could ever want to know about cooking,...
- Wartime Wednesdays: Baking Soda Buckwheat Cakes
MENU MAKING Although it is desirable that each meal should be well selected, the food for the entire day is the real measure of good nutrition. The food-selection chart should be used to determine the types of food to be selected. The art of combining...
Cooking
Wartime Wednesdays: Griddlecakes
Useful Facts About Food
Use of Recipes---To become a good cook requires more than a blind following of a recipe. This is frequently illustrated when several women living in the same community, all using the same recipe, obtain widely differing results. It is the reason so many cooks say, "I had good luck with my cake to-day," or "I had bad luck with my bread yesterday." Happily, luck causes neither the success nor the failure of a product. to become a good cook means to gain a knowledge of foods and how they behave, and skill in manipulating. The recipe itself, helpful as it is, will not produce a good product; the human being using the recipe must interpret it and must have skill in handling the materials it prescribes.
Some of the lessons which the person desiring to become a good should learn are given in the following pages. They will not be learned all at once; but if they are gradually mastered, luck will play a less important par in culinary conversation.---The Victory Binding of the American Woman's Cook Book, Wartime Edition, 1943
Sifted flour, salt, baking powder and corn meal are added to a mixture of beaten eggs, milk, and melted vegetable fat. Beaten till smooth, cooked by spoonfuls (um...yeah) on a hot griddle.
Slightly heavier, most substantial. Excellent with syrup.
Blogging by Mail is back! Sign up for blogdom's favorite global goody swap with 10 Items or Less.
Tagged with: Food and Drink + Wartime Wednesday + Breakfast + Griddlecakes + Flour + Cookbooks + Retro
- Wartime Wednesdays: Angel Cake
Standard Method of Mixing Cakes Without Fat Cakes without fat depend for leavening largely upon the air beaten into the eggs. The whites and yolks of the eggs may or may not be separated, depending upon the kind of cake. If using the whole egg, beat...
- Wartime Wednesdays: Coffee Cake
A sample menu for trying times. You know, war time, shortages...hmmm; maybe this is more timely than I thought! Wednesday BREAKFAST Grapefruit Juice Omelet Toast, Dried Fruit Jam Milk, Coffee * LUNCH Boston Baked Beans Carrot Sticks Brown Bread Canned...
- Wartime Wednesday: Egg & Bacon Cornbread Breakfast Sandwich
Simple Menus Breakfast Strawberries with CreamBaked PearsCorn FlakesFrench ToastGraham MuffinsMaple SyrupCoffee MilkCoffee Milk Stewed ApricotsSliced OrangesCorn-meal MushScrambled Eggs & BaconButtered Toast ToastCoffee MilkCoffee Milk...
- Wartime Wednesday: Coffee Cake With Crumb Topping
Well, after a long hiatus, Wartime Wednesdays is back. Each Wednesday, I'll showcase a recipe from The Victory Binding of the American Woman's Cook Book, a marvelous old tome filled with everything you could ever want to know about cooking,...
- Wartime Wednesdays: Baking Soda Buckwheat Cakes
MENU MAKING Although it is desirable that each meal should be well selected, the food for the entire day is the real measure of good nutrition. The food-selection chart should be used to determine the types of food to be selected. The art of combining...