Robert Pelton

Meatless Cooking the Old Fashioned Way Robert Pelton

This fascinating cookbook offers the modern homemaker a selected collection of old-time recipes that really are different. No recipe included herein is very time consumingespecially when the fine end result is taken into consideration. Nor are the concoctions overly expensive or even complicated to prepare. This is an innovative cookbookprobably one of the most exciting to come along in many decades. American hospitality is covered from prior to the Revolutionary War up to the expansive late nineteenth century. Every recipe was a favorite in the past. Many were family treasures and hand-me-downs over generations. Others were classics and still are, in the historical sense, for they came from famous families of America in its early years. Each recipe is totally "natural," concocted with pure ingredients. You might consider working up a batch of "Custer's Favorite Fried Tomatoes." It is simply done in this manner:6 large green tomatoesSalt to tastePepper to tasteFlour to taste1 cup cream or milk1 tablespoon butter, meltedPeel and slice the green tomatoes. Salt and pepper each slice liberally, then dip in flour until each slice is thickly covered. Fry in hot butter until nicely browned. Drain the fried slices on brown paper. When all the slices are fried and draining, put the cream or milk into the frying pan. Add 1 tablespoon flour to thicken it. Stir in the butter. Salt and pepper to suit taste. Stir well. Put the tomatoes in a bowl. Pour this mixture over them. Serve immediately. Meatless Cooking the Old Fashioned Way is designed for the person of average means, desires, and resources. The economics of the kitchen are certainly not beneath the dignity of anyone who honestly desires to make the most of opportunity without extravagance. Each meatless recipe will help contribute to better health and the well-being of all people.