Articles on stilton, roquefort, swiss, cheddar, Camembert, feta, limburger, gorgonzola, fondues, and more. Thursday, December 26, 2013. The Process of Making Swiss Cheese. 8212;In some cheese factories, knives resembling Cheddar cheese knives are employed to cut the curd. The curd is usually cut or broken into pieces about .

Kains, 1912, and other public domain and vintage sources. Articles on several varieties of herbs including fennel, anise, basil, dill, parsley, marjoram, ginger, etc. Friday, January 13, 2012. Excerpted from a 1911 Encyclopedia, this is a detailed account of the ginger plant including some interesting history. Saturday, June 20, 2009. After the seed has been kept for two years it begins to lose its germinating power, but.

Wonderful for Thanksgiving, Christmas, and other family holidays. All from old cookbooks and other public domain sources. Sunday, February 10, 2013. From a 1919 Jewish cookbook. Remove from pan when cookies are cold. Tuesday, January 15, 2013. One cupful of molasses,. Bring to a boil and then add.

All kinds of ideas and recipes for cooking fresh oysters. Tuesday, January 15, 2013. In my long experience I have found that the best way to stew oysters, is, after having saved all the juice of the oysters, to put it in a stew pan with a little boiling water, and a good lump of butter worked in a little flour, adding pepper and salt. Cooked in this way, good oysters will never be tough and tasteless as is too often the case. Friday, January 13, 2012.

Includes directions for broiled, boiled, breaded, mashed, parisienne, and lyonnaise potatoes. Thursday, December 26, 2013. Have ready, in a saucepan, some milk or cream. Sunday, January 13, 2013. Put a pound of lard in a spide.