Sub-titled "How to Make the Most of Country Produce and Country
Fare", this 1934 book has eight chapters: 'a general survey of
storeroom and larder' with hints on how to use 'pickings' and gluts
thriftily; chapters about garden and orchard fruits and making use
of garden produce (chutney and stuffed peppers); a chapter about
milk, cream and butter, one called 'the sportsman's bag' with
recipes for pigeon pie; and chapters on herbs and 'hobbies of the
country housewife' (eg. dressing rabbit skins). And there are some
essential recipes such as 'household bread', potato toast and
stewed lettuce. "The Country Housewife's Book", which has charming
line drawings, would be enjoyed by anyone interested in cooking, in
old-fashioned methods of food production or simply in running a
house.
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