Ann SeranneBesprekingen

Venison Stew, Mrs. Thomas L. Smith, p.380, ok, poorly edited, roux tomato juice until thick instead of tomato paste?

I like the way this book looks. But I only make the spiced apple cider, which is great in a slow cooker for office potlucks.½

Try Lemon Loaf Cake on p. 598 - I make this often and always get compliments and requests for the recipe.

Anne Seranne pseudonym of Margaret Ruth Smith 1914-1988.

1st ed dw. Anne Seranne pseudonym of Margaret Ruth Smith 1914-1988.

1st ed dw. Sepia tone photo illus.

If I had to only keep one book on food preservation, this would be it. Very understandable charts and information on food quality over time of preservation.

This is my all-time favorite cookbook. I'm not sure if it's because the first copy I had of it belonged to my mother or the fact that some of our family favorite dishes come from this book (e.g. Oy Yok Sung, Chili Con Carne, Studzla Brot, Huevos Rancheros, Poultry Stuffing). It's not even as if I would make all of the recipes because I don't mix milk with meat in my cooking or cook with seafood. I simply skip the recipes with the ingredients I don't use and try other recipes. More often than not, they're excellent. I refer back to the meat-cooking section every year to figure out how long to roast my turkey (without a thermometer - Imagine that!) or how to fix a certain type of meat or vegetable. I love most of the results. It's the most scribbled-in cookbook I have because I write comments in all the margins!

This is American cooking in the late 60s. The grand compilation of all those little cookbooks from the church women and girl scouts. Better have a good can-opener though!

Given to me as a "gift" for registering for china from the May Co.; this little book is more appreciated by me these days for it's nostalgic look back to the styles and attitudes of the early 70's.

NA