• BlytheSpirit on January 31, 2012

  I like the beef stew recipe and lazy daisy cake.

Notes about Recipes in this book

• Rhubarb fig marmalade

  • Lindalib on June 13, 2013

    Very easy and straightforward, although having weighed all the ingredients, I don't think it made as much as the recipe indicated. Still, it had a mellow flavor.

• Lemon ice

  • ellencooks on January 27, 2018

    Made this tonight in our Cuisinart ice cream maker. Loved it.

• Basic pastry

  • dkazmercyk on March 20, 2017

    This is my go-to crust for almost everything- especially quiches.

• Basic muffins

  • ashallen on October 26, 2020

    This basic recipe hasn't changed since my 1965 edition :). My older edition does mention the possibility of using an additional egg and up to 1/2 cup sugar, however, and omitting 2 tbsp from the 2 cups of flour if using all-purpose vs. pastry flour. It also has a variation called "orange muffins" which has disappeared from later editions that calls for mixing in 3/4 c diced candied orange peel. That's the variation I made, using homemade peel I'd packed in syrup that's very tender. I also used the extra egg, the 1/2 c sugar, and an extra 1/4 tsp salt since I thought all that orange peel might need some balancing out. I subtracted the 2 tbsp of flour. These were surprisingly good - the large amount of orange peel was really delicious. The basic cake part did its job supporting the peel and had a slightly springy (but not tough) texture. On its own, it'd be on the plain side, but it's a fine background for various add-ins or spreading with butter and jam.

• Corn bread

  • ashallen on June 06, 2020

    This is a fine, basic corn bread recipe. I prefer the flavor that comes from using buttermilk, soured milk, or thinned yogurt in place of regular milk.

• Hermits

  • ashallen on June 15, 2020

    I loved the dark, spicy flavor of these but the texture was off - like a wet, dense, "underbaked" brownie and more tender than chewy. I'm hoping that the main cause was that I pre-soaked my raisins (which had seemed dry) - I won't do that next time. The raisin moisture was exacerbated given that I was using the 1965 edition recipe which calls for 1/4 c dried currants in addition to the raisins (I substituted more raisins) plus 3 tbsp candied citron and/or candied orange peel. I used homemade candied peel packed in sugar syrup - I squeezed it out but it was still very moist. I baked these for ~20 minutes after which the corners were ~192F and the center was ~185F. Since their flavor is very good, I'll try these again. In the meantime, the "gooey" version might make a good mix-in for a batch of vanilla ice cream...