Another subset of my cookbook collection turns out to be books and pamphlets with sardine recipes.   About half the readers just made a face.  At some point towards the end of the 20th century, the idea of eating Sardines took on a distasteful image in the media and the mind of many Americans. I can’t more »

I revisited the 1894 Rhubarb Pie Experiments, with great results. Because of the length of cooking time and the meringue top, I am sticking with the foil pie shields but I may have to invent some reusable ones for these tins.  BTW I find that once seasoned, I don’t have to add any more grease more »

I ran across the recipe for Sunshine’s now extinct Garibaldi Biscuits.  Which were a fruit filled biscuit in the English definition of the word, or a butter cookie with dried fruit in the American usage.   Traditionally in the UK it is made with currants, and in the US with golden raisins, I’m of the opinion more »

This pie project came about by accident as all good ideas do. When I picked rhubarb yesterday, I just realized I no longer had any metal pie plates. I had divested of so much stuff when I moved it’s hard to keep track sometimes. I bought this 5¢ deposit Table Talk tinned steel pie plate more »