The Rural Cook Book Some Old Recipes And Many New Ones - Being The Collected Wisdom Of A Legion Of Home Cooks ERA::20TH CENTURY::1900-1909,FOOD And Drink::Cooking::Methods,Food And Drink::Cooking::Seasonal,Regi-image

The Rural Cook Book Some Old Recipes And Many New Ones - Being The Collected Wisdom Of A Legion Of Home Cooks ERA::20TH CENTURY::1900-1909,FOOD And Drink::Cooking::Methods,Food And Drink::Cooking::Seasonal,Regi

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192 pages. 19.5 x 13.5 cm. Published by the Rural New-Yorker, a weekly periodical founded in 1850, this cookbook is filled to the brim with recipes that would be useful to farming families. The emphasis on "putting food by" is front and center with recipes for a variety of sausages, explanations on curing, and a full chapter on apples. Jams, preserves, and pickles round out the cookbook. Some water stains to the interior as well as the cover with chipping to the cover and 2 cm. loss at the spine.

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