Over 100 recipes.
How did our ancestors bake without fresh ingredients or the thermometers over an open flame?
Recipes have been updated and kitchen tested, including sourdough starters, cobblers, cakes, puddings, biscuits, and bread.
Historical vignettes tell how chuck wagon chefs, ranch house cooks, and Native Americans did so much with so little.
Specifications
- 9" X 6"
- 177 pages
- Softcover
Contents:
INTRODUCTION
EXTRAORDINARY BISCUITS AND QUICK BREADS
- Quick Breads, Gems, Corn Bread
AROMATIC SOURDOUGH BREADS
- Sourdough
- Salt-rising Bread
CAKES MAKING HISTORY
- Cakes
- Icings
PIONEER PIES AND COBBLERS
- Pies and Other Delectables, Pioneer Pie Crust
VENERABLE PUDDINGS
- Puddings, Sauces
EXTRA-SPECIAL STUFF
- "Dough Nuts" and Other Miscellaneous Blends, Crackers, Breakfast Foods
BIBLIOGRAPHY
INDEX
