Book Review: Mrs. Owens’ Cook Book And Useful Household Hints … By Mrs. F.E. Owens Published: Chicago: Owens publishing company [etc.], 1883.
This antique cookbook has become a go-to reference in our kitchen. While some of the information is dated, like her recipe for a great whitewash to paint the kitchen floor that includes three pounds of white lead, there is a lot of great advice for approaching food “the old-fashioned way.”
Living in a world where many people think that food comes from a grocery store, rather than being distributed by the grocery store, many of the skills required to prepare whole foods has been lost. One of the ways to regain that knowledge is to read old cookbooks that worked with less technology.
Be assured that the recipes are not presented in a way to which most of us would be accustomed. Many do not use specific measures, but discuss things in terms of technique. For example, when she writes about making certain kinds of soup, she calls for frying the vegetables in hot lard before adding the stock or water. Two things are happening here: 1. The vegetables are getting caramelized, bringing out the sweetness, and 2. a little lard in the soup helps create a silky texture.
I saw a copy similar to mine (but a bit less beat-up looking) available on eBay for $15.00. If you want to check out what is in the book, most of it is available online at Chest of Books.
Product Review: Authentic Bulgarian Formula Probiotic Yogurt Starter
I used to use saved yogurt from previous batches, mixed with a little whey as my starter culture. Week after week, my yogurt got weaker and weaker, and eventually I would have to get some store-bought yogurt and get things going again. I was going along like this when I decided to try a yogurt starter.
The first batch of yogurt I made with the starter was one of the best batches of yogurt I have ever made. I followed the jar directions, adapted to my home technique: I use a ceramic casserole and then put it on a Yogurt-maker base, covered with a blanket. I let this incubate for about 5 hours.
After it has incubated, I let it cool to room temperature and refrigerate it. Once it is cold, I strain it through a piece of cotton sheeting held by an old colander over a bowl. The result is a lovely, creamy thick yogurt that has the richness of sour cream.
I only use reserved yogurt one time, so every other week, I am using the Probiotic Starter. I have had much more consistent results with this starter.