The Lost Cookbook

The Lionfish Cookbook

2010-12-30T12:41:00.000-08:00

Image licensed under Creative Commons by BONGURI

The Lionfish Cookbook: No, we're not kidding. Just see the link to the News Daily article below. Seems that the Lionfish invasion of the waters off Florida have become a problem. So much so that they actually wrote a cook book with 45 recipes for these beauties. They claim the delicacy is safe (except for the spines) and delicious. We expect a good export business to Japanese fish markets...

Yes, you may purchase a copy of The Lionfish Cookbook from the Amazon Carousel below. Thank You.

FOM: "Eat 'Em" Stratagem for Lionfish Invasion in Florida (REUTERS), Lionfish (Wikipedia), Pterois volitans (Wikipedia), Pterois volitans (FishBase), Pterois volitans in the Encyclopedia of Life, Pterois volitans information page from the Smithsonian Marine Station at Fort Pierce

Please note: This posting appears simutaneously in our sister publication The Anti-Zen Dictionary.

Huggle

2010-09-02T12:28:00.000-07:00

Bee Beard 2 image licensed under Creative Commons by Max xx

Huggle: The VERY unfortunate conflation of honey and smuggle. Some executives have actually been charged with the allegations of honey smuggling and tainting it with antibiotics*. One might be tempted to conclude that now the honey supply cannot be trusted much like the egg and dairy supply...

Can you imagine what the agency phone call was like? Riinnnggg: Hello, Special Crimes Unit, Bee and Honey Division. Actually, when that phone rings it sounds like a buzzing bee...

FOM: * US Indicts 11 Executives with Honey Smuggling (from BBC News), Honey, Honey Bee (from Wikipedia), Smuggling (from the Wikipedia), Memorandum from Senator Chuck Schumer on Honey

Please note: This posting appears simultaneously on our sister publication, The Anti-Zen Dictionary

OVER 500 MILLION EGGS HAVE BEEN RECALLED IN THE USA ~ Updated Tuesday, August 31, 2010

2010-08-18T08:38:00.000-07:00

Image licensed under Creative Commons by Zyada

Updated Tuesday, August 30, 2010* (See Below)
OVER 500 MILLION EGGS HAVE BEEN RECALLED IN THE USA. Since this posting, the egg recall has been expanded to 550 million eggs according to the latest posting from REUTERS NEWS AGENCY. That is the equivalent of 45.8333 million dozen!!! That is the equivalent of 183.333 MILLION RESTAURANT SIZED OMELLETES. THAT IS A SUFFICIENT QUANTITY TO KILL more than every American ALIVE TODAY. This represents about 8.5% of the total egg production estimate for the USA in 2009 (6.5 billion). THIS IS ROUGHLY TWO EGGS PER EVERY LIVING AMERICAN. THIS IS A NATIONAL EMERGENCY. THIS IS A NATIONAL DISGRACE.

NOT ONLY IS THIS A NATIONAL EMERGENCY, IT IS A NATIONAL DISGRACE! DO NOT ALLOW THESE PEOPLE TO STAY IN BUSINESS. BOYCOTT ANY AND ALL DAIRY PRODUCTS STARTING TODAY.

THE FOOD AND DAIRY INDUSTRY HAS BEEN AWARE OF THIS GROWING PROBLEM OF SALMONELLA AND OTHER FORMS OF BACTERIAL CONTAMINATION FOR MANY YEARS. IF YOU HAVE RECENTLY BECOME ILL FROM TAINTED DAIRY PRODUCTS (FOR EXAMPLE; DIARRHEA, VOMITING, FEVER... and so on..) and you have recently been sold dairy products - especially EGGS - a suggestion: send all of your doctor bills to the place where you purchased these tainted products.

They may protest their innocence, they might even develop a law suit* against this blog, but make no mistake about it...they have possibly compromised your health, your safety and your life for the potential of making a few miserable cents on the sale of these compromised "food products". RETURN ANY AND ALL EGGS AND DAIRY PRODUCTS TO YOUR LARGE SCALE RETAILER OF THESE PRODUCTS TODAY!!!

Also, one study estimated that eggborne illnesses in the USA exceeded 180,000 in year 2000. It should be pointed out that roughly 200 people have been sickened per week since May of this year. This would be equivalent to 10,400 people being sickened per year ~ a figure which sounds low based on the year 2000 study.

There is abundant literature concerning salmonella in eggs and other contamination. We hope to return with more information for you shortly. Please visit our Google Books section (below) on Food Safety. It should also be pointed out that we have not named the companies identified in the principal investigation of this outbreak. Please contact us or leave a comment if you need these names.

The egg recall has been expanded as of Saturday, August 21, 2010. The USA Today news website has done quite a good story on this latest outbreak, link to it here: http://www.usatoday.com/news/health/2010-08-19-salmonella19_ST_N.htm

And now it looks like the Egg Recall will be expanded even beyond the staggering half-billion mark. We are guesstimating that the number could come close to one billion eggs. This comes from REUTERS NEWS AGENCY and other news outlets, as of Monday, August 23, 2010. Although, we more than expected this when CNN reported today that the source of the origin of the outbreak has not been identified yet. The new rules (guidelines, really) went into effect only July of this year - at least 3 months too late, perhaps? See the "Draft Guidance for Industry Link", below. Please send us your comments or to the FDA. But, please be advised, the FDA and every County Agent or Dept. of Agriculture Office is probably swamped west of the Mississipi River.

*You probably heard of the disgusting news developments on your evening news last night. It appears that sanitation was neglected at the farms that produced these eggs. The news was sickening but should have been more graphic, in our estimation. Why have the media not been able to produce more video or photographic evidence? ABC News Video Link (Monday, August 30, 2010).

FOM: *U.S. Egg Producers Failed to Follow Own Safety Plan (REUTERS News Agency),FDA Head Says More Recall Eggs are Possible (REUTERS NEWS AGENCY, Monday, Aug. 23, 2010), Cracks in the System: Egg Recall Reveals Flaws in FDA (ABC News, Monday, Aug.23, 2010), Chief: FDA Needs More Enforcement Authority (CBS News, Monday, August 23, 2010), Second Iowa Farm Recalls Eggs in Salmonella Sweep (REUTERS News Agency, Sat. Aug. 21, 2010), ABC News's Take on the Egg Recall, Egg Salmonella Outbreak Expected to Grow (from CBC News), How to Recognize Recall Egg Cartons (from Yahoo!News). Food Related Illness and Death in the United States (Report from the CDC). List of Foodborne Illness Outbreaks in the USA (from the Wikipedia). FDA - Press Release on the Egg Recall. Egg Recall Expanded to 380 Million Eggs (REUTERS NEWS AGENCY). YouTube Video Link. Google Search of Related Links. 228 MILLION EGGS HAVE BEEN RECALLED. Wright County Voluntary Egg Recall (posted by the FDA). Link to the Minnesota Egg Salmonella Report. FOOD SECURITY. SALMONELLA. Link to FDA Recall Notices. KDLT News Story on the Same. US Centers for Disease Control. Salmonella and Eggs. Egg Safety Center.org. Draft Guidance for Industry: Prevention of Salmonella Enteritidis in Shell Eggs During Production, Storage, and Transportation; Availability. Biosecurity

Books on Food Safety: Food Safety Sourcebook, Food Safety, Food Safety: A Reference Handbook, The Food Safety Information Handbook

Other content: Triple yolk egg found. Wikipedia link on Veggie Libel Law/s

* Please note: Any veggie libel law suit against this blog or posting will be answered with a counter suit - for 10X your company and your legal firm's total earnings.

Conalateral or Conulateral

2009-11-01T12:40:00.000-08:00

Conalateral / Conulateral: The conceptual collision arising from Biolateral and conundrum with conative. As mentioned in our Biolateral (posting), how does society then support the individuals facing reduced or non-existent income due to reduced fishing and stocks or an outright ban? Would society offer them permanent unemployment insurance as a collateral consequence of these/this actions? The conundrum here is how to meet these needs...

Bit.ly: http://bit.ly/1uxnid

FOM: Cap-and-Trade for Seafood Industry May be Next , Tuna ban 'justified' by science, Sea Fish in Decline, ShrimpSuck.org, Greenpeace Oceans and Depleting Marine Stocks.

Updated: Friday, December 11, 2009

Please note: This posting appears on our sister publication, The Anti-Zen Dictionary.

Biolateral

2009-11-01T12:23:00.000-08:00

Image licensed under Creative Commons by maesejose

Biolateral: The conceptual collision of biology and collateral. The growing (?) awareness that humanity had better start treating the world's depleting stocks of food organisms (tuna, cod, shrimp...) like a form of collateral - to be used only in preciously allotted quantities at a time. Or else... those stocks may not be available for use and consumption at a future time...as well as those organisms that are associated with them...

Boycott Tuna.

Bit.ly: http://bit.ly/4927dk

FOM: Cap-and-Trade for Seafood Industry May be Next , EU: bluefin tuna catches to be reduced,Tuna body shies from fishing ban, Fishing body agrees to cut in Atlantic tuna quota (REUTERS),Tuna ban 'justified' by science, Sea Fish in Decline, ShrimpSuck.org, Greenpeace Oceans, US Requests Talks with Mexico Over Tuna Dispute , 'Last chance' for tuna authority, International Commission for the Conservation of Atlantic Tunas, and Depleting Marine Stocks.

Please note: This posting appears simultaneously on our sister publication, The Anti-Zen Dictionary. This posting is revised.

Updated/Revised: Sunday, November 8, 2009 Tuesday, November 10, 2009. Monday, November 16, 2009. Friday, December 11, 2009.

Mangosteen Juice

2009-10-21T11:12:00.000-07:00

Image licensed under Creative Commons by foodistablog

Mangosteen Juice: The next fruit juice - health craze? Warning: as always, there are drawbacks.

Bit.ly: http://bit.ly/1D7shY

FOM:

Mangosteen Juice Could Protect Health In The Obese and Mangosteen.

Please note: This posting appears simultaneously on our sister publication, The Anti-Zen Dictionary.

The Food Corridors

2009-10-21T10:52:00.000-07:00

Image licensed under Creative Commons by wetwebwork

The Food Corridors: 'Novel' concept for a new type of non-profit / charity to bring much needed food aid and implements (dowsing rods, well points, shovels, picks, buckets, rope and so on...) to those in the world facing the common enemies of malnutrition, starvation and famine. The charity organization is just now in the concept stages, but we will accept donations and pledges. Please hold on to your donations if you need a tax relief receipt immediately. The idea is to build 'food corridors' for humans much like animal habitat corridors. The concept appears to work for wildlife, why not humanity???

You may also contact us through our current Twitter webpage: http://twitter.com/georgek1029, new web pages are being planned for this new non-profit.

FOM: Food Corridor, World Focus Tags: 'Saving the Children' , Draining a Nation , The coming famine in Kenya (2009), Guatemala’s children languish from malnutrition , Mau Forest , World food aid at 20-year low, 1 billion hungry, Grow More Food in 50 Years Than All of History?, Asia Faces Food Shortage By 2050 Without Water Reform, World Food Programme (UN), Kenya faces starvation due to drought: UN (CBC News Report Link), Kenyan Herders Devastated As Long Rains Fail (Gabrielle Menezes, WFP), Bread for the World, World Hunger Year Website, Food Security, G8 pledges to boost food , supplies, Climate Change May Spur Chronic Hunger, Oxrfam Says and Oxfam .

Please note: This posting also appears on our sister publications; The Anti-Zen Dictionary, Meditations on Life's Meaning and Tumblr.

Sally Lunn Recipe

2008-11-10T12:55:00.000-08:00

Sally Lunn Recipe

THE Sally Lunn Bun licensed under Creative Commons by ztil301

Two pounds of flour, one-half pound of butter, three eggs, one pint of milk, one-half gill of yeast, salt according to taste. Cut up the butter in the flour, and with your hands rub it well together; beat the eggs; add them gradually to the flour, alternately with the milk; stir in the yeast and salt. Bake it in an earthen mold, or iron pan, one hour.

FROM: The American Pure Food Cook Book and Household Economist (The Marguerite Series, No. 141, Feb. 1899, Subscription Price $ 6.00/year) © 1898, Geo. M. Hill Co., Publisher, Chicago, Il.

Parkin Recipe

2008-11-10T12:48:00.000-08:00

Recipe for Parkin

Parkin image licensed under Creative Commons by Johnson Cameraface

One and 3/4 pounds of flour, one-half pound of oatmeal, four ounces of butter, two pounds of molasses, one teacupful of milk, six teaspoonfuls of baking-powder, one dessert-spoonful of ground ginger. Mix the dry ingredients well together, warm the molasses with milk (do not make it hot), and mix the whole. Bake in a well-buttered tin, for one hour. Cut into squares before taking out of the tin. It should be one and 1/2 inches thick.

FROM: The American Pure Food Cook Book and Household Economist (The Marguerite Series, No. 141, Feb. 1899, Subscription Price $ 6.00/year) © 1898, Geo. M. Hill Co., Publisher, Chicago, Il.

Baked Apple Pudding Recipe

2008-11-10T12:41:00.000-08:00

Baked Apple Pudding Recipe

Ten apples, four ounces brown sugar, three ounces butter, four eggs, 2 and 1/2 breakfast cups of bread crumbs. Pare and cut the apples into quarters, removing the cores. Boil them to a pulp. Well whisk the eggs, and put them and the butter into the apple pulp. Stir the mixture for five minutes. Grease a pie-dish, and place a sprinkling of bread-crumbs, then of apple, and proceed in this manner until all are used. Bake for 3/4 hour. The top layer must be of bread crumbs.

FROM: The American Pure Food Cook Book and Household Economist (The Marguerite Series, No. 141, Feb. 1899, Subscription Price $ 6.00/year) © 1898, Geo. M. Hill Co., Publisher, Chicago, Il.

Boiled Currant Pudding Recipe

2008-11-10T12:38:00.003-08:00

Boiled Currant Pudding Recipe

Fourteen ounces flour, seven ounces suet, seven ounces currants, and a little milk. Have the currants washed and dried, mixed with finely minced suet and flour. Moisten the whole with sufficient milk to form a stiff batter. Place in a floured cloth and plunge into boiling water (Use Caution!!). Boil four hours and serve with butter and sugar.

FROM: The American Pure Food Cook Book and Household Economist (The Marguerite Series, No. 141, Feb. 1899, Subscription Price $ 6.00/year) © 1898, Geo. M. Hill Co., Publisher, Chicago, Il.

Fig Pudding Recipe

2008-11-10T12:36:00.000-08:00

Fig Pudding Recipe

One pound flour, two ounces bread crumbs, two ounces finely chopped suet, two ounces sugar, one egg, 1/4 pound figs, cut in slices. Flavor with nutmeg; mix all with milk, and boil two hours.

FROM: The American Pure Food Cook Book and Household Economist (The Marguerite Series, No. 141, Feb. 1899, Subscription Price $ 6.00/year) © 1898, Geo. M. Hill Co., Publisher, Chicago, Il.

Ginger Pudding Recipe

2008-11-10T12:30:00.000-08:00

Ginger Pudding Recipe

Nine ounces flour, five ounces suet, five ounces sugar, and one large tablespoonful grated ginger. Chop the suet fine, add to the flour, sugar and ginger; mix well. Butter a mold, and put the ingredients in perfectly dry. Cover securely with a cloth and boil three hours. To be eaten with sweet sauce.

FROM: The American Pure Food Cook Book and Household Economist (The Marguerite Series, No. 141, Feb. 1899, Subscription Price $ 6.00/year) © 1898, Geo. M. Hill Co., Publisher, Chicago, Il.

Plum Pudding Recipe

2008-11-10T12:16:00.000-08:00

Plum Pudding Recipe

Advance Warning: This is a real big recipe calling for fourteen eggs and six hours boil time. You might be able to scale this down if you care to do some experimenting. And, we haven't tried this recipe ourselves! We don't recommend this recipe.

Two pounds of beef suet, 1 and 1/2 pounds of bread crumbs, 1 and 1/2 pounds flour, two pounds of raisins, 2 and 1/2 pounds of currants, 1 and 1/2 pounds mixed peel, 1 and 1/2 pounds foots (??) sugar, fourteen eggs, a little nutmeg, ginger, allspice (powdered), a large pinch of salt, and 1/2 pint of milk. Chop the suet as fine as possible, and a stale piece of bread can be used for grating, allowing the above quantity; mix with the suet and flour. Stone the raisins, and have the currants perfectly washed and dried, the peel cut into thin slices and added to the suet, bread, and flour, mixing well for some minutes; then add the sugar and continue working with the hands for five minutes. Put the eggs into a bowl (breaking each first into a cup to ascertain that it is fresh and to remove the speck), add to them grated nutmeg, powdered ginger, and powdered allspice, according to taste, and a large pinch of salt; then stir in 1/2 pint of milk; beat all up together, and pour into another bowl, working the whole mixture with the hand for some time. If the mixture be too stiff, add more milk, and continue to work with a wooden spoon for at least one-half hour. Scald two pudding cloths (Remember these will be quite hot!!!), spread each in a bowl and dredge them with flour. Divide the composition in two equal parts, put each in its cloth and tie it up tightly. To boil the pudding place two inverted saucepans filled with water, and when the water boils fast (do not microwave!!!), put each pudding into its saucepan. Let them boil six hours, keeping the saucepan full by adding more water as it is required, and taking care that it never ceases boiling. Then take the puddings out and hang them up till the next day, when the cloth of each pudding should be tightened and tied afresh, and three hours' boiling as in the first instance, will make them ready for the table.

FROM: The American Pure Food Cook Book and Household Economist (The Marguerite Series, No. 141, Feb. 1899, Subscription Price $ 6.00/year) © 1898, Geo. M. Hill Co., Publisher, Chicago, Il.

Butter Rolls

2008-11-05T11:59:00.000-08:00

Butter Rolls.

One quart of flour, one-half teaspoonful of salt, two teaspoonfuls of baking-powder, one egg, one pint of milk, one tablespoonful of lard. Sift the flour, salt, and baking-powder together, rub in the lard cold, then add the egg and milk; mix as soft as possible. Roll it out one-half inch in thickness, and cut with a plain, round biscuit-cutter. Dip them in melted butter, fold one third of each piece over the remainder, and bake in a quick oven for fifteen minutes. (We're guessing "quick" is about 425 - 450 F).

We're guessing the advantage of using this recipe is that it uses only one egg. Of course, if you're out of lard, you're out of luck. We're guessing vegetable shortening (solid) may be substituted with some experimentation.

FROM: The American Pure Food Cook Book and Household Economist (The Marguerite Series, No. 141, Feb. 1899, Subscription Price $ 6.00/year) © 1898, Geo. M. Hill Co., Publisher, Chicago, Il.

BISCUITS, ROLLS, MUFFINS, AND CAKES

2008-11-05T11:54:00.000-08:00

BISCUITS, ROLLS, MUFFINS, AND CAKES

(From whence we open a new chapter in the book, some of which have some obvious omissions!)

The secret of biscuit-making is precision and despatch. The best cooks always say they simply throw their biscuits together; and certainly they are not long about it. The cause of success is that biscuits begin to bake before the effervescent qualities of the powder or soda are exhausted.

Rolls should be made into smooth balls, and rolled between the hands until three inches long.

For batter-cakes the ingredients should not be put together overnight to rise, and the eggs and butter added in the morning.

FROM: The American Pure Food Cook Book and Household Economist (The Marguerite Series, No. 141, Feb. 1899, Subscription Price $ 6.00/year) © 1898, Geo. M. Hill Co., Publisher, Chicago, Il.

Sirloin Steaks and Grilling Steaks

2008-06-28T13:36:00.002-07:00

Sirloin Steaks and Grilling Steaks...

Buy sirloin of beef from 1 & 1/2 to 2 inches thick. When 2 inches thick, it is much easier to slice for sandwiches. If the steak is frozen, thaw it completely. Fresh or frozen, it should be at room temperature before barbecuing.

Knock the gray ash off briquets. Adjust grill to horizontal position about 3 inches above the briquets. Arrange steaks on the grill and sear 2 or 3 minutes. Then, slant the grill so the rear edge is about 4 inches above the briquets or just until hot fat runs down the rods and into the catch pan below as the steak barbecues. When the juices come to the surface, the steak is ready to turn. Lower the grill to the horizontal position. Turn the steak using tongs or a spatula (REMEMBER: SAFETY PLEASE!!!). Sear steak 2 or 3 minutes. Then, slant the grill again to complete barbecuing. If desired, baste steak the last few minutes with Easy Basting Sauce.

To barbecue steak 2 inches thick to the rare stage, it takes 10 to 15 minutes total searing and barbecuing time for each side. Allow a slightly longer time for medium and well-done steak. To determine whether steak is done as desired, use a small sharp knife and make a slit alongside the bone. When done, sprinkle with salt and coarse, freshly ground black pepper and serve at once, plain or with Barbecue Sauce.

To barbecue steak rare, medium and well-done at the same time follow directions above, except, after searing, raise the grill so the rear edge is 7 to 8 inches above the briquets. Continue barbecuing as above. It takes 10 to 15 minutes total time for each side with the grill slanted to this height.

Grilling Steaks...

Always bring steaks to room temperature before grilling. This makes it easier to estimate barbecuing time and gives a more uniformly barbecued steak

Turn a steak only once, always use tongs or a wide spatula

for turning. A fork pierces the meat and lets juices escape.

Steak should lie flat during barbecuing for best results. If you have had the problem of steak curling, we suggest that before barbecuing, you slash the fat edge at 1 and 1/2 inch intervals. But, be careful that you do not cut into the meat or you will lose precious juices.

To sear or not to sear steaks, the choice is yours. Tests show that if meats are barbecued to the rare or medium stage they retain their juices whether or not they are seared. However, searing heightens charcoal flavor.

We prefer to season our steaks, except marinated ones, after barbecuing with salt and coarse, freshly ground black pepper. However, some folks like to season the barbecued side of steak immediately after it is turned and complete seasoning the second side when barbecuing is done.

Marinated steaks do not require seasoning after barbecuing.

For garlic-flavored steak, throw a few cloves of garlic on top of the hot briquets while barbecuing the steak.

(Please note: We have researched both the Tested Recipe Institute and the Big Boy MFG Co. and have failed to find any indication that they are still in existence or operation).

Barbecued Shish Kebob

2008-06-28T13:36:00.001-07:00

Barbecued Shish Kebob...

...Beef can be used instead of lamb, strung on the skewer with bacon wrapped around it, and thick slices of celery for a crisp, savory variation.

When barbecuing meats and vegetables together, you might use small pieces of meat and large pieces of vegetables.

Vegetables alone can be skewered - mushrooms, small whole tomatoes, slices of green peppers and sweet red peppers, quartered onions, sliced zucchini or summer squash.

Marinate the chunks of meat for several hours or longer in a well-seasoned sauce such as our Marinade (described previously in this blog). Brush kebobs with Marinade during the last 5 minutes of barbecuing. When barbecuing vegetables alone, brush with Marinade after they are on the skewers.

A very hot fire is best for Shish Kebob. Place skewers 3 to 4 inches above the briquets for best results. When using hand skewers, like the one shown at the left, it is necessary to keep rotating them.

FROM: A Picture Treasury of Barbecuing - A Tested Recipe Institute Cook Book with the Barbecue Experts of Big Boy MFG Co.© 1956, 1957.

(Please note: We have researched both the Tested Recipe Institute and the Big Boy MFG Co. and have failed to find any indication that they are still in existence or operation).

Heavenly Hamburgers

2008-06-28T13:33:00.002-07:00

Heavenly Hamburgers...

Cheeseburgers: Barbecue hamburger on one side of the grill; turn; raise the top of the grill and place a slice of processed American cheese (personally, we prefer Pinconning cheese...if you've never tried it, do it as soon as you can...) on top of each hamburger. When the under side is done, flip again and barbecue for a minute or so until the cheese begins to brown. Serve in toasted hamburger buns.

Hamburger Double Deckers: Make thin hamburger patties, about 1/4 inch thick. Put 2 together with any of the following fillings between. Barbecue on the grill about 14 to 16 minutes, turning once. Serve in hamburger buns.
1. A slice of processed American cheese (again, try Pinconning cheese...) spread with mustard and ketchup.
2. A thin slice of Spanish or Bermuda onion (us again! We prefer Vidalia onion!...) spread with chili sauce and sprinkled with sweet pickle relish.
3. A thin slice of tomato spread with mayonnaise and sprinkled with cut chives or minced (Vidalia!) onion.

Blunderburgers: These were featured by a New York hamburger restaurant, which informs the customer that the blunder occurred when the meat was left out!
Toast split hamburger rolls on cut side; spread with mayonnaise. Put together with a slice of cheesed, a slice of tomato and half slices of crisp bacon. Barbecue on the grill until cheese melts.

FROM: A Picture Treasury of Barbecuing - A Tested Recipe Institute Cook Book with the Barbecue Experts of Big Boy MFG Co.© 1956, 1957.

(Please note: We have researched both the Tested Recipe Institute and the Big Boy MFG Co. and have failed to find any indication that they are still in existence or operation).

(Teen-Age) "Any-Age" Party

2008-06-28T13:33:00.001-07:00

(Teen-Age) "Any-Age" Party...

...Hamburger patties should be thick and they should be turned only once during barbecuing. If both hamburgers and frankfurters are barbecued at the same time, start the hamburgers first, as frankfurters are pre-cooked and need only to be heated and browned. Barbecuing time may vary. Generally speaking, thick hamburgers require barbecuing about 10 minutes on one side and about 7 minutes after turning, to suit the average taste. When using a brazier, you can take some of the hamburgers off the grill when rare and continue to barbecue the rest to medium of well-done stage as desired...

FROM: A Picture Treasury of Barbecuing - A Tested Recipe Institute Cook Book with the Barbecue Experts of Big Boy MFG Co.© 1956, 1957.

(Please note: We have researched both the Tested Recipe Institute and the Big Boy MFG Co. and have failed to find any indication that they are still in existence or operation).

Fruit Spear Platter and Salad Dressing

2008-06-28T13:32:00.001-07:00

Fruit Spear Platter...On a bed of crisp salad greens arrange finger-size pieces of chilled watermelon, pineapple, cantaloupe or honeydew melon and bananas, thin unpeeled slices of red apples and quartered, cored, unpeeled pears; place a small whole pineapple in the center of the platter, if desired. Provide small bowls of French dressing, sour cream and mayonnaise for dunking, if desired.

Salad Dressing...

1/2 pound Roquefort or blue cheese

1/4 cup lemon juice

1/3 tube anchovy paste

1/4 cup tarragon vinegar

2 tablespoons bottled thick steak sauce

2 tablespoons Worcestershire sauce

3 tablespoons red table wine

2 teaspoons dry mustard

2 teaspoons prepared mustard

Salt to taste

Freshly ground black pepper

2/3 cup olive oil

2/3 cup salad oil

2 garlic cloves, if desired

Put half the cheese in the large bowl of an electric mixer; beat until creamy. Blend in next 8 ingredients and salt and pepper to taste. Gradually add oils. Crumble and equal amount of remaining cheese into each of 2 pint jars with tight-fitting covers. Fill jars with dressing. Store in refrigerator. About an hour before serving, add a garlic clove to each jar and let stand at room temperature. To serve, shake thoroughly; pour over greens and toss. If desired, sprinkle with grated Parmesan cheese and add more slat and pepper. Makes about 2 pints.

(Please note: We have researched both the Tested Recipe Institute and the Big Boy MFG Co. and have failed to find any indication that they are still in existence or operation).

General Rules for Making Candy

2008-06-28T13:29:00.000-07:00

Do not shake the pan while the syrup is boiling, or it may granulate.

Stir fondant constantly while melting, or it will become clear syrup.

Do not stir the syrup after the sugar is dissolved.

Do not allow crystals to remain on the sides of the pan; wipe them away with a damp cloth.

Make your fondant the day before you intend to make candy.

Get all your materials ready before making candy.

Work up the odds and ends left over into tiny sweets.

Use only the best granulated sugar for boiling.

If the sugar grains, reboil it, and use for old-fashioned cream candy, or plain sugar taffy.

If the fondant grains, it is because it has been boiled too long. Add water and boil it again.

To cool candy, place it in a dry, cool place, but not in the refrigerator.

Keep candy in air-tight boxes.

FROM: The American Pure Food Cook Book and Household Economist (The Marguerite Series, No. 141, Feb. 1899, Subscription Price $ 6.00/year) © 1898, Geo. M. Hill Co., Publisher, Chicago, Il.

Lemon Candy

2008-06-28T11:58:00.000-07:00

Lemon Candy...

Into a bright, tinned kettle put 3 and 1/2 pounds of sugar, one and 1/2 pints of water, and a full tablespoonful of cream of tartar. Place over a hot fire, and stir until the lumps disappear. Boil briskly until the candy is hard and brittle when a little is thrown into cold water. Take the candy from the fire and pour it on a large platter, greased with a little butter. When cooled sufficiently to be handled, add a teaspoonful of finely powdered tartaric acid, and the same quantity of extract of lemon; and work them into the mass. The acid should be fine and free from lumps. The mass must be worked enough to distribute the acid and lemon extract evenly, but no more, as too much handling destroys its transparency. It may now be formed into sticks or drops, or spread out flat on tins in thin sheets.

FROM: The American Pure Food Cook Book and Household Economist (The Marguerite Series, No. 141, Feb. 1899, Subscription Price $ 6.00/year) © 1898, Geo. M. Hill Co., Publisher, Chicago, Il.

Hoarhound Candy

2008-06-28T11:48:00.000-07:00

Hoarhound Candy...

Hoarhound candy is a favorite cough remedy. To one quart of water add a small handful of hoarhound herb (NOTE: Please sure of the source and quality of your hoarhound herb!!!), and boil 1/2 hour. Strain, pressing all the liquid from the herbs. Add 3 pounds brown sugar, and boil to the "hard crack". Put in a piece of butter as large as a walnut. When the butter is dissolved, pour the mass on a greased platter or marble slab. When almost cold, square off with a knife.

FROM: The American Pure Food Cook Book and Household Economist (The Marguerite Series, No. 141, Feb. 1899, Subscription Price $ 6.00/year) © 1898, Geo. M. Hill Co., Publisher, Chicago, Il.

Candied English Walnuts

2008-06-28T11:41:00.000-07:00

Photo licensed under Creative Commons by HarlanH

Candied English Walnuts...

Put one and 1/2 cupfuls of granulated sugar in a saucepan with 1/2 cupful of water. Stir until the sugar is dissolved, then boil until the syrup will spin a short hair when dropped from the tines of a fork. Drop in 1 pint of shelled walnut meats, and when the sugar comes again to the boiling point, take from the fire and stir until the syrup changes to white candy, a portion of which will adhere to the nuts. Let stand until cools, then sift off the extra sugar. This may have half as much granulated sugar added to it, and boiled a second time. - "A. R."

FROM: The American Pure Food Cook Book and Household Economist (The Marguerite Series, No. 141, Feb. 1899, Subscription Price $ 6.00/year) © 1898, Geo. M. Hill Co., Publisher, Chicago, Il.