What's Cooking in New England? / [compiled by Janina M. Czajkowski Extension Nutritionist].

Format:

Book

Contributor:

Czajkowski, Janina M., compiler.

University of Connecticut. Agricultural Extension Service, publisher.

Chef Fritz Blank Culinary Archive and Library (University of Pennsylvania)

Culinary Collection (University of Pennsylvania)

Language:

English

Subjects (All):

Cooking, American--New England style.

Cooking, American.

Cooking--New England.

Cooking.

Penn Provenance:

Blank, Fritz (donor)

Physical Description:

19 pages : illustrations ; 23 cm

Place of Publication:

Storrs, Conn. : Agricultural Extension Service, University of Connecticut, 1954.

Contents:

Kitchens were heart of the Home

Influence of the Indians

Many native foods were "Foreign"

Most recipes were "In the Head"

A "Pinch of This

A "Plop" of That

Early cookery methods

Utensils were whittled of wood

Eating was a social occasion

New England Clambakes

Sugaring-off Parties

Sweetening

Herbs and Spices were treasured

Milk and Cheese were mainstays

How food was kept

The Nutmeg State

Which recipes are "Typically New England?"

Plenty of good solid food

Boiled Dinner, then Red Flannel Hash

Bean-Pot Stew on Mondays

"Cape Cod Turkey"

Connecticut River Shad

Chowders are Favorites

Corn and cornmeal

Saturday Night Supper

Hot Breads

Salads and slaws

"Injun" Pudding

Oven Apple "Sass"

Desserts A-Plenty

Thanksgiving A New England Feast

Pumpkin Pie, a traditional treat

Foods of Revolutionary Days

Raised Cake Celebrated Election Day.

Notes:

Cover title.

"Bulletin 454, January 1954."

Includes bibliographical references (page 19).

Local Notes:

Kislak Center Chef Fritz Blank Culinary Archive and Library copy presented to the Penn Libraries by Fritz Blank in 2008.

OCLC:

56103025