The Best of Bacon

The Best of Bacon

A treasured collection of timeless pieces written by John U. Bacon--Perfect for fans of any sport in Michigan

Author: John U. Bacon

Publisher: University of Michigan Press

ISBN: 9780472130818

Category: Sports & Recreation

Page: 240

View: 473

A treasured collection of timeless pieces written by John U. Bacon--Perfect for fans of any sport in Michigan
Categories: Sports & Recreation

Aunt Sammy s Radio Recipes

Aunt Sammy s Radio Recipes

FRIED APPLES AND BACON Select good tart apples. Peel them. Cut them in 1-inch cubes. Fry the bacon in a heavy skillet. As soon as the slices of bacon are crisp, remove and drain them on clean brown paper and keep in a warm place.

Author: Aunt Sammy

Publisher: Wildside Press LLC

ISBN: 9781434453143

Category: Cooking

Page: 88

View: 196

A collection of recipes in print form that were originally broadcast over the radio from October, 1926 to June, 1927 on the "Housekeeper's Chat" program.
Categories: Cooking

Aunt Sammy s Radio Recipes

Aunt Sammy s Radio Recipes

FRIED APPLES AND BACON Select good tart apples . Peel them . Cut them in 1 - inch cubes . Fry the bacon in a heavy skillet . As soon as the slices of bacon are crisp , remove and drain them on clean brown paper and keep in a warm place ...

Author: United States. Bureau of Human Nutrition and Home Economics

Publisher:

ISBN: UCSD:31822042771212

Category: Cooking, American

Page: 86

View: 304

Categories: Cooking, American

Agricultural Cooperation in Denmark

Agricultural Cooperation in Denmark

Only the highest class bacon , from sound , healthy animals , free from tuberculosis or other diseases , can be stamped ... the market demand and which also encourages select cutting and trimming , is the bacon - judging exhibitions .

Author: Chris Lauriths Christensen

Publisher:

ISBN: UIUC:30112019239638

Category: Agriculture

Page: 88

View: 425

Categories: Agriculture

Department Bulletin

Department Bulletin

Only the highest class bacon , from sound , healthy animals , free from tuberculosis or other diseases , can be stamped ... the market demand and which also encourages select cutting and trimming , is the bacon - judging exhibitions .

Author: United States. Department of Agriculture

Publisher:

ISBN: MINN:31951D003163442

Category: Agriculture

Page:

View: 878

Categories: Agriculture

Effect of Winter Rations on Pasture Gains of 2 year old Steers

Effect of Winter Rations on Pasture Gains of 2 year old Steers

Only the highest class bacon , from sound , healthy animals , free from tuberculosis or other diseases , can be stamped ... the market demand and which also encourages select cutting and trimming , is the bacon - judging exhibitions .

Author: Earl Wooddell Sheets

Publisher:

ISBN: STANFORD:36105019618557

Category: Beef cattle

Page: 24

View: 389

Categories: Beef cattle

The Journal of Agriculture Cook Book

The Journal of Agriculture Cook Book

APPLES AND BACON . Select sour apples , the Jonathan or Babbitt being the best for this purpose . Cut them in eighths without peeling , and remove the core . Cut very thin slices of bacon , and fry crisp . Remove to a platter , and put ...

Author:

Publisher:

ISBN: UIUC:30112068331419

Category: Cooking, American

Page: 306

View: 989

Categories: Cooking, American

Good Housekeeping

Good Housekeeping

Even with selected cuts of ham , much Boiled Ham which will melt in your mouth . Bacon may be purchased , either extra depends upon the method of cooking to Baked Ham is another dish in which the lean , medium , or fat , according to ...

Author:

Publisher:

ISBN: MINN:31951000597549B

Category: Home economics

Page:

View: 693

Categories: Home economics

World Food Paris

World Food  Paris

If you live in a place with a good butcher , fishmonger , cheese shop , or baker , become friendly with the people who ... If you can find only ordinary commercial bacon , select the brand with the most thickly cut slices and the fewest ...

Author: James Oseland

Publisher: Ten Speed Press

ISBN: 9780399579844

Category: Cooking

Page: 224

View: 721

“This book embodies the culinary soul of Paris. It describes the incredible diversity of France’s capital’s food scene and markets and provides quintessential French recipes, as well as stories from passionate home cooks and bistros alike. Accompanied by superb photos of the city, dishes, and ingredients, from cheeses to wines to bread, World Food: Paris is useful and fun to read and cook from.”—Jacques Pépin A definitive user’s guide that unlocks the secrets to real Parisian cooking, while the beautiful photography tells the tale of the world’s most dazzling food city. Seasoned cooks and beginners alike will be inspired by this authoritative and delightful book, a new classic for everyone who loves Paris. With more than fifty accessible recipes and contributions from the city’s leading home cooks and chefs, World Food: Paris—part of the World Food series from award-winning author and food expert James Oseland—intimately captures the Parisian way with food as never before. Included are recipes for time-honored dishes such as Burgundy-style beef braised in red wine and bacon, as well as new ones like roast pork seasoned with preserved lemon and ginger. Readers will also find fundamentals such as how to grill a bistro-style steak to perfection along with tips for recreating a classic Parisian apéro, or appetizer party, complete with wine, cheese, and small plates. There are also desserts such as crème brûlée and Grand Marnier soufflé, a dish as luscious as it is makeable. Paris has long been synonymous with the best in dining. But until now no single book has explained why it continues to matter so much to cooks and food lovers. With more than one hundred fifty photographs, information about ingredients and history, and a comprehensive glossary, World Food: Paris captures a vital modern city where cooks from all walks of life are continuing a glorious culinary tradition.
Categories: Cooking

Instruction in Cooking with Selected Receipts

Instruction in Cooking with Selected Receipts

Unless it is very small , the cut about six or seven inches from the tail is best , but be careful not to get it so close to the tail as to be ... 6 pounds sturgeon , 2 ounces breast bacon , 1 teaspoon pepper , 1 even teaspoon salt .

Author: Mrs. John W. Cringan

Publisher:

ISBN: NYPL:33433056928199

Category: Cookery, American

Page: 327

View: 490

Categories: Cookery, American