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Excerpt from Legumes Dried Beans, Peas, Lentils for Breaksfast, Dinner, Supper This little series of books is a collection of tested and economical recipes for everyday foods that are obtainable everywhere and suitable for any of the three meals of the day. These recipes are written in plain, everyday terms. They are not all original - the authors of many of them are unknown. They form just a little series of everyday books for everybody from everywhere. The World War gave every homemaker an opportunity to realize the difference between use and abuse of foods. For years we have wasted much of the bountiful supply of food produced by our country. Let us then not go backward, but let us go forward, bending every energy to make lasting the benefit in health and economy gained from a diet that not only eliminates extravagance and waste in buying and serving, but also affords greater variety. The recipes in this series call for flour, sugar, and butter. To conserve these three foods just as long as our country and the peoples of Europe need them is the loyal and patriotic duty of- not the other fellow - but you. Measurements All measurements should be accurate to insure success. A standard measuring cup is equal to 1⁄2 pint. All measures are leveled. For 1⁄2 spoon divide with knife lengthwise. For 1⁄4 spoon divide with knife crosswise. For 1/8 spoon divide with knife crosswise. About the Publisher Forgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.com This book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully; any imperfections that remain are intentionally left to preserve the state of such historical works.
Excerpt from Legumes Dried Beans, Peas, Lentils for Breaksfast, Dinner, Supper This little series of books is a collection of tested and economical recipes for everyday foods that are obtainable everywhere and suitable for any of the three meals of the day. These recipes are written in plain, everyday terms. They are not all original the authors of many of them are unknown. They form just a little series of everyday books for everybody from everywhere. The World War gave every homemaker an Opportunity to realize the difference between use and abuse of foods. For years we have wasted much of the bountiful supply, of food produced by our country. Let us then not go back ward, but let us go forward, bending every energy to make lasting the benefit in health and economy gained from a diet that not only eliminates extravagance and waste in buying and serving, but also affords greater variety. The recipes in this series call for flour, sugar, and butter. To conserve these three foods just as long as our country and the peoples of Europe need them is the loyal and patriotic duty of not the other fellow but you. About the Publisher Forgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.com This book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully; any imperfections that remain are intentionally left to preserve the state of such historical works.
A reproduction of the original book LEGUMES, DRIED BEANS, PEAS, LENTILS FOR BREAKFAST, DINNER, SUPPER by Bessie R. Murphy first published in 1920. This book may have occasional imperfections such as missing or blurred pages, poor pictures, errant marks, etc. that were either part of the original artifact, or were introduced by the scanning process. We believe this work is culturally important, and despite the imperfections, have elected to bring it back into print as part of our continuing commitment to the preservation of printed works worldwide. We appreciate your understanding of the imperfections in the preservation process, and hope you enjoy this valuable book.
This work has been selected by scholars as being culturally important, and is part of the knowledge base of civilization as we know it. This work was reproduced from the original artifact, and remains as true to the original work as possible. Therefore, you will see the original copyright references, library stamps (as most of these works have been housed in our most important libraries around the world), and other notations in the work. This work is in the public domain in the United States of America, and possibly other nations. Within the United States, you may freely copy and distribute this work, as no entity (individual or corporate) has a copyright on the body of the work.As a reproduction of a historical artifact, this work may contain missing or blurred pages, poor pictures, errant marks, etc. Scholars believe, and we concur, that this work is important enough to be preserved, reproduced, and made generally available to the public. We appreciate your support of the preservation process, and thank you for being an important part of keeping this knowledge alive and relevant.
This is a reproduction of a book published before 1923. This book may have occasional imperfections such as missing or blurred pages, poor pictures, errant marks, etc. that were either part of the original artifact, or were introduced by the scanning process. We believe this work is culturally important, and despite the imperfections, have elected to bring it back into print as part of our continuing commitment to the preservation of printed works worldwide. We appreciate your understanding of the imperfections in the preservation process, and hope you enjoy this valuable book.
The blogger behind the Saveur award-winning blog The First Mess shares more than 125 beautifully prepared seasonal whole-food recipes. “This plant-based collection of recipes is full of color, good ideas, clever tricks you’ll want to know.”—Deborah Madison, author of Vegetable Literacy and The New Vegetarian Cooking for Everyone Home cooks head to The First Mess for Laura Wright’s simple-to-prepare seasonal vegan recipes but stay for her beautiful photographs and enchanting storytelling. In her debut cookbook, Wright presents a visually stunning collection of heirloom-quality recipes highlighting the beauty of the seasons. Her 125 produce-forward recipes showcase the best each season has to offer and, as a whole, demonstrate that plant-based wellness is both accessible and delicious. Wright grew up working at her family’s local food market and vegetable patch in southern Ontario, where fully stocked root cellars in the winter and armfuls of fresh produce in the spring and summer were the norm. After attending culinary school and working for one of Canada’s original local food chefs, she launched The First Mess at the urging of her friends in order to share the delicious, no-fuss, healthy, seasonal meals she grew up eating, and she quickly attracted a large, international following. The First Mess Cookbook is filled with more of the exquisitely prepared whole-food recipes and Wright’s signature transporting, magical photography. With recipes for every meal of the day, such as Fluffy Whole Grain Pancakes, Romanesco Confetti Salad with Meyer Lemon Dressing, Roasted Eggplant and Olive Bolognese, and desserts such as Earl Grey and Vanilla Bean Tiramisu, The First Mess Cookbook is a must-have for any home cook looking to prepare nourishing plant-based meals with the best the seasons have to offer.
Children can learn valuable and rewarding cooking skills with this collection of fifty recipes for family-friendly foods. Ideal for children aged seven up, this book allows kids to put a tasty dinner on the table (with a bit of help from a grown up for the first few years) and gives them a few exotic dishes for showing off. With easy-to-follow recipes, step-by-step photographs, colorful illustrations, and fun facts about food, this cookbook will appeal to any kid interested in learning to cook delicious and nutritious dishes. The recipes span breakfast favorites (like homemade granola and scrambled eggs), tasty snacks (including guacamole, hummus, and pita chips), and plenty of dishes for lunch and dinner—soups, stews, stir-fries, pastas, grilled salmon and steak, and more. Helpful tips, such as how to shop and what to do with spices, along with practical instruction on cooking techniques round out this comprehensive and inspiring book.