One of the best parts about owning my own home has been cooking in my own kitchen. Somehow, it was just never that much fun cooking in a tiny apartment…. Cheapskate that I am, I owned zero cookbooks when I moved into my house. I now own…1.
I still can’t bring myself to spend money on cookbooks. It’s just not in my blood, I love to try new recipes and cooking techniques though, and I recently ran across a great source of free cook books and cooking manuals. They are all available online or you can download them in PDF form (which is perfect for me since I don’t have much room left on my bookshelves anyway!)
All of the cookbooks are public domain (which means they are over 100 years old!). Some of the advise is strange (How to make a rabbit taste like Hare anyone?). Some of the ingredients are weird. But many of the recipes sound amazing. Take a look…
Mix two large spoonfuls of flour in a cup of milk or wine; when smooth add eight eggs, some pounded cinnamon, grated lemon-peel, a handful of currants, and six or eight apples peeled and chopped: mix it all well together; melt some butter in a frying-pan; when hot pour the whole mass in, and fry it on both sides: serve it stewed with pounded cinnamon and sugar very hot.
STUFFED ROAST TURKEY, OR CHICKEN
Turkey………………………… 1, fat.
Butter ………………… 1 tablespoonful.
Lemon ……………………………… 1.
Rice ………………………… 1 cupful.
Raisins …………… 1/2 cupful, seedless.
Pistachio Nuts ………..1/2 cupful, peeled.
The liver of the fowl.
Salt and pepper, to taste.
Clean the turkey properly, as you would for boiling, trim well, tie its legs together, and fill with the following stuffing:
Mix the rice, the seedless raisins, the pistachio nuts and the chopped liver of the turkey together with one-half of the butter, season to taste, and stuff the fowl with it. This opening should be sewed up, in order to prevent the stuffing from forcing itself out during the process of roasting. When this is ready, rub the turkey, slightly, with the remaining butter and in a roasting pan, place it in a hot oven, occasionally rubbing it with the lemon, to make the roasting rosy in color.
One chicken, weighing three pounds; three-fourths of a cupful of butter, two large onions, one heaping table-spoonful of curry powder, three tomatoes, or one cupful of the canned article, enough cayenne to cover a silver three-cent piece, salt, one cupful of milk. Put the butter and the onions, cut fine, on to cook. Stir all the while until brown; then put in the chicken, which has been cut in small pieces, the curry, tomatoes, salt and pepper. Stir well. Cover tightly, and let simmer one hour, stirring occasionally; then add the milk. Boil up once, and serve with boiled rice. This makes a very rich and hot curry, but for the real lover of the dish, none too much so.
Create Your Free Library
All in all there are 1000’s of free cookbooks available on MSU website, but they have selected the 76 best for their “Feeding America” series. There is advice on running an “economical” household, how to pick the best produce and meat, and thousands of other topics. This is an awesome resource for cooks, homesteaders or just the curious out there. You can browse the collection here, or find out more about he project here.
I would love to hear about your favorite books and recipes. Leave a comment and let me know which ones you love!