Farm Journal's Country Cookbook revised, enlarged edition

by Farm Journal

Cookbook

559 pages, Hardcover

First published January 1, 1959

Reviews

[Rabbit {Paint me like one of your 19th century gothic heroines!} · Rating 5 out of 5]

I have my favorite cookbook again. :3



ETA: After my re-read, the one thing I just noticed, is how popular gelatin salads were back then. Gelatin fruit salads I can understand, but meaty ones and veggie ones sound really nasty.

This book over-all is not very vegan/vegetarian friendly but I can easily modify them to fit my own needs.

But other than that, I want to cook/bake right meow. Actually I just want to stuff my face.

[S Vanorse · Rating 5 out of 5]

First thing on my list at the library book fair Farm Journal Cookbooks, I would rather read this than some of the novels I have read lately. scored this for $1. Several marked to try when weather is cooler. One I got a kick out of as I am sure tahini paste was unavailable back in the 1950's was one on page 421, Garbanzo Dip, a favorite middle eastern dip, I believe they were trying to reproduce Hummus, quite unusual if you have the book look it up, can't imagine how it would taste. The one big thing I notice was always the mention of feeding your hungry, tired man nourishing meals when he comes in from working, or your sons, what women didn't work hard also? Anyway always something good in Farm Journal cookbooks, if you enjoy history in cooking or dishes brought over from other countries try one of these, it won't disappoint you.

[Echo Symmons · Rating 5 out of 5]

I have had my copy of this book for 50 years, when I lived on a farm. I haven't had a failure in any of the recipes that I have tried. I love the recipes that make 14 dozen cookies or the recipe for Brunswick Stew that requires squirrels. Definitely would recommend this cookbook to anyone...starting out or ending up with just the two of you, the recipes are easy to reduce so you don't have a mountain of food to deal with.