384 Pages
English

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The Classic Hoosier Cookbook

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Description

Long before there were television channels devoted to cooking or eating strange new food, the art of cooking could be found right in your own hometown. Beloved and at last back in print, The Classic Hoosier Cookbook is a treasure trove of mouthwatering recipes handed down from generation to generation by Hoosiers across the state. This cookbook has it all: the best biscuits ever; delicious casseroles for every occasion; page after page of tasty, time-tested desserts; and a zillion ways to turn beef, pork, and poultry into truly memorable feasts. There's everything from an elegant Salmon Newburg to Polly's Squirrel Roast, always "best to eat while still hot enough to burn your hands," to making dandelion wine from scratch (be patient), and don't dare miss that astonishing recipe for Sugar Cream Pie, first made in 1816!


This is a timeless compendium for everyone, showing us food as it used to be and how it should be prepared. The nearly 1200 recipes in The Classic Hoosier Cookbook will intrigue, entertain, and satisfy all.


Table of Contents


Foreword by Mary E. Fuqua


Preface


Appetizers and Beverages


Soups, Stews, and Chowders


Salads and Salad Dressings


Vegetables


Beef and Pork


Poultry, Fish, and Wild Game


Cheese, Eggs, and Meat Accompaniments


Cereals and Pastas


Breads, Rolls, and Sandwiches


Cakes and Cake Frostings


Pies


Desserts


Cookies and Candy


Food Preservation


Cooking for a Crowd


Old-Time "Receipts"


Index

Subjects

Informations

Published by
Published 15 April 2018
Reads 0
EAN13 9780253033475
Language English
Document size 2 MB

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