Volume 30 pages
0+
Selections from Aunt Sammy's Radio Recipes and USDA Favorites
About the book
Delve into the culinary tapestry of early 20th-century America with 'Selections from Aunt Sammy's Radio Recipes and USDA Favorites,' a remarkable anthology that brings together a diverse palette of recipes, culinary tips, and food wisdom. This collection artfully balances traditional American fare with evolving culinary practices of the time, reflecting the varied tastes and cultural influences of the nation. The recipes, originally broadcast through 'Aunt Sammy's Radio Recipes' and published by the USDA, offer readers an engaging exploration of historical gastronomy, emphasizing both practicality and innovation in the domestic sphere. Ruth Van Deman, Fanny Walker Yeatman, and the Consumer and Food Economics Institute have meticulously curated this anthology, drawing from a wealth of expertise in home economics and food science. Their collective efforts bridge the gap between historical food preparation and modern culinary trends, shedding light on the USDA's pivotal role in shaping American culinary culture. The contributors, brought together by a shared passion for domestic efficiency and health, engage in a dialogue that speaks to the multifaceted nature of the American dining experience. This anthology is an essential resource for anyone interested in culinary history or American culture. Its pages offer a unique opportunity to journey through a variety of perspectives and culinary styles, enriched by the insights of pioneering food economists. Whether for educational purposes or personal enjoyment, readers will find themselves inspired by the anthology's depth and the creative spirit it embodies, making it a valuable addition to any culinary library.
In this enriched edition, we have carefully created added value for your reading experience:
– Lastly, our hand‐picked Memorable Quotes distill pivotal lines and turning points, serving as touchstones for the collection's central themes.
Genres and tags
Table of Contents 1½ cups milk. 2 cups sifted cake flour. 3 tablespoons fat. 2 eggs. 3 teaspoons baking powder. 1½ tablespoons sugar. ¾ teaspoon salt. Mix the dry ingredients, add the milk and egg yolks, then the melted fat, and lastly fold in the beaten whites of eggs. Have the waffle iron hot enough to brown the waffle quickly and well greased unless it is the electrically heated aluminum kind. In that case, add an extra tablespoon of melted shortening to the batter.