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Made-Over Dishes
Sarah Tyson Heston Rorer
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Gobbits
Scrape and cut into fancy pieces one good-sized carrot and one turnip. Put these into a saucepan, cover with a pint of stock, and cook slowly until the vegetables are tender. Have ready, cut into cubes of one inch, sufficient cold cooked beef to make a quart; add it to the vegetables, simmer a few minutes until the meat is hot; have ready also one cup of rice that has been boiled thirty minutes in clear water, drained and dried. Arrange this in a border around the meat dish. Put two tablespoonfuls of butter and flour into a saucepan; mix. Drain the liquor from the meat and vegetables, which should now measure one pint. . . Read More
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Community Reviews
I'm a sucker for old cookbooks. This one is 120 years old, which means wood-burning ovens, open fires and a schedule of days that includes "Laundry Tuesday" and "Bread Saturday."
Frugality wasn't an option for many housewives in the day and food needed to be used completely. Waste simply wasn't an op
Oldies are Goodies
This is an old book. It can be read just for fun. But much in it is practical even in today's kitchen. I was surprised at how many recipes I marked to try.
yay! A cookbook from the Great Depression that promotes economical cooking! This is what I need.