Vintage recipes, ideas, and thoughts about the art of cooking a fine breakfast. Lots of tasty ideas from old cookbooks. Get up, start cooking! Sunday, February 10, 2013. In a chopping bowl place two nice large ripe tomatoes, first peeling them; one large or two medium-sized white Texas onions, two sprigs of parsley, and one large green-bell pepper, first removing most of its seeds. Pour around it all the vegetables left in the pan and serve. Sunday, January 13, 2013.

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.

Includes instructions for making some sauces to accompany the dishes. Tuesday, October 16, 2012. Remove the skin from a sea bass, bone and cut fillets in pieces for serving. Rub over with the cut side of a lemon, sprinkle with salt, pepper, dredge with flour. Drain, arrange on hot serving platter. Garnish with Norwegian Potatoes, parsley and slices of lemon. Tuesday, July 21, 2009.

An eclectic collection of soup-making recipes from vintage cookbooks. Lobster bisque, clam chowder, chicken soup, and lots more. All are in the public domain and are free to use without restriction. Sunday, February 10, 2013. How to Make Cream Soups. Purées are made from vegetables or fish, forced through a strainer and retained in soup, milk and seasonings. Generally thicker than cream soup. Use a double boiler in making cream sauces and the cream sauce foundation for soups.

Wednesday, February 18, 2009. 1 qt dried bread crumbs. 1 small onion, chopped.