Synopses & Reviews
Long before the Internet and high-speed travel connected us all, The Farmer’s Wife magazine gave hard-working rural women a place to find—and share—advice about everything from raising chickens to running a farm kitchen. During the 46 years the magazine was published the farmer’s wife was hard-working, thrifty, and highly-skilled in the kitchen. She was also a woman bent on nourishing her family, both body and soul; a woman with ready access to many of the ingredients we associate with comfort: butter, cheese, bacon—farm staples, all, along with eggs, fruits, and vegetables—and chocolate.
Comfort food is simple food—relatively easy to prepare, and not requiring sophisticated palates to enjoy. These dishes provide a sense of warmth, no matter the weather—warmth from stews and casseroles, and things roasted in the oven (although recipes for cool foods have been included in the pages of this book as well, because sometimes ice cream is a comfort, and so is lemonade). Adapted for the needs of the modern kitchen, these classic recipes offer readers a chance to recreate the favorite foods they remember from days gone by.
Here’s a sampling of the recipes you’ll find inside:
· Mammy’s Corn Bread
· Clam Chowder
· Deviled Eggs
· Macaroni and Cheese
· French Stew
· Chili Con Carne
· Boston Baked Beans
· Pot Pie
· Escalloped Tuna and Peas
· Southern Fried Chicken
· Fried Green Tomatoes
· Rhubarb Brown Betty
· Flapper’s Pudding
· Ginger Ale
Synopsis
The very notion of comfort food could have begun in the farm kitchen, with its rich aromas of bubbling stew and apple pie, its stock of fresh eggs and butter and bacon, its warming custard on a cold winters night or cool spoonful of home-churned ice cream on a steaming Fourth of July. Culled from the pages of The Farmers Wife, the beloved magazine published and pored over throughout Americas heartland for forty-six years, the recipes in this cookbook allow today's cook to recreate all the comforting tastes of the farm kitchen--and to create new memories of food that means home.
With straightforward directions and wholesome ingredients to suit the busiest farm wife--or twenty-first-century cook--these hearty soups, casseroles, roasts, pot pies, desserts, and refreshing beverages conjure all the sweet and savory comforts of country cooking at its best.
Here's a sampling of the recipes you'll find inside:
- Mammy's Corn Bread
- Clam Chowder
- Deviled Eggs
- Macaroni and Cheese
- French Stew
- Chili Con Carne
- Boston Baked Beans
- Pot Pie
- Escalloped Tuna and Peas
- Southern Fried Chicken
- Fried Green Tomatoes
- Rhubarb Brown Betty
- Flapper's Pudding
- Ginger Ale
Synopsis
Hearty and wholesome recipes from 46 years of The Farmer’s Wife--stews, casseroles, roasts, breads, desserts, and beverages that conjure all the comforts of country cooking.
Synopsis
The very notion of comfort food could have begun in the farm kitchen, with its rich aromas of bubbling stew and apple pie, its stock of fresh eggs and butter and bacon, its warming custard on a cold winters night or cool spoonful of home-churned ice cream on a steaming Fourth of July. Culled from the pages of The Farmers Wife, the beloved magazine published and pored over throughout Americas heartland for forty-six years, the recipes in this cookbook allow today's cook to recreate all the comforting tastes of the farm kitchen--and to create new memories of food that means home.
With straightforward directions and wholesome ingredients to suit the busiest farm wife--or twenty-first-century cook--these hearty soups, casseroles, roasts, pot pies, desserts, and refreshing beverages conjure all the sweet and savory comforts of country cooking at its best.
Here’s a sampling of the recipes you’ll find inside:
• Mammy’s Corn Bread
• Clam Chowder
• Deviled Eggs
• Macaroni and Cheese
• French Stew
• Chili Con Carne
• Boston Baked Beans
• Pot Pie
• Escalloped Tuna and Peas
• Southern Fried Chicken
• Fried Green Tomatoes
• Rhubarb Brown Betty
• Flapper’s Pudding
• Ginger Ale
About the Author
Editor Lela Nargi is the author of Around the Table: Women on Food, Cooking, Nourishment, Love . . . and the Mothers Who Dished It Up for Them and Knitting Lessons: Tales from the Knitting Path. She is also the editor of The Farmer’s Wife Baking Cookbook, published by Voyageur Press in 2007.
Table of Contents
Contents
Acknowledgments
Introduction
How to Use This Book—Read This First
A Few Basics
Light Fare—Sandwiches and Snacks
Soups
Egg Dishes
Cheese Dishes
Noodles and Rice
Stews and Casseroles
Meat and Fish
Vegetables
Sweets Drinks