Originally published in 1877, this facsimile of Ohio's premiere cookbook from the 19th century covers all aspects of cooking and housekeeping, from breadmaking and canning to curing meats, management of help and medical advice.Apple Sauce. Pare, core and cut in quarters apples that do not cook to pieces easily, and put on to stew in cold water with plenty of sugar. ... Fried Apples. Quarter and core apples without paring ; prepare frying-pan by heating it and putting in beef-drippings, lay the apples in the ... Pare and core tart apples with apple-corer, fill the center with sugar, stick four cloves in the top of each, and bake in deep pie-anbsp;...
|Title||:||Buckeye Cookery and Practical Housekeeping|
|Author||:||Estelle Woods Wilcox|
|Publisher||:||Applewood Books - 2008-05-14|