At Home on the Range

At Home on the Range

Margaret Yardley Potter

Language: English

Pages: 240

ISBN: 1936365898

Format: PDF / Kindle (mobi) / ePub

While unpacking boxes of old family books recently, Elizabeth Gilbert rediscovered a dusty, yellowed hardcover called At Home on the Range, originally written by her great-grandmother, Margaret Yardley Potter. Having only been peripherally aware of the volume, Gilbert dug in with some curiosity, and soon found that she had stumbled upon a book far ahead of its time. Part scholar and part crusader for a more open food conversation, Potter espoused the importance of farmer’s markets and ethnic food (Italian, Jewish, and German), derided preservatives and culinary shortcuts, and generally celebrated a devotion to epicurean adventures. Reading this practical and humorous cookbook, it’s not hard to see that Gilbert inherited her great-grandmother’s love of food and her warm, infectious prose.

Proceeds from this book benefit ScholarMatch (

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and simmer until the rind is clear. Put the finished rind into hot sterilized jars. Cook the rest the same way, then bring the syrup to a boil, remove the lemon if used, fill the jars with syrup, and seal. CHUTNEY. Core, peel and slice thinly 4 cups of sour apples. Add 6 cups of sliced firm green tomatoes, 2 cups of chopped onions, 1 minced garlic clove, 1 cup of seeded raisins, and 1 tablespoon of minced candied ginger. Put in a large kettle. Add 4 cups of brown sugar, 1 cup of vinegar, 3

compote glass that has first been packed with finely crushed ice. Decorate with a strawberry or cherry and sip through a short straw. SHERRY or GIN “AND” are English aperitifs much superior to most of that island’s cooking. Put a good dash of Angostura bitters in a sherry glass and roll it around until the inside is thoroughly coated. Drain out any drops that remain and fill the glass with gin or dry sherry. A twist of lemon peel is an optional garnish and, with the recipes coming from overseas,

if the first has been absorbed. Like a dry skin, new iron takes to lubrication. Let them cool, wipe off any remaining grease with a paper towel, and they are ready to serve you. Again like a dry skin, water should touch the iron from now on as rarely as possible, so after frying bacon or potatoes in it, simply pour out the remaining grease and use the paper towel once more. With this tender treatment it will last for years, smooth and unrusted. I still possess the original I started housekeeping

with many years ago, but have lost count of the cheaper thin ones I’ve discarded. While the lovely gleaming aluminum fryers are fine for chicken or deep-fat cooking, when it comes to sautéing or pan-broiling meat, or for hashed brown potatoes, nothing takes the place of an old black pal. It can be used to boil, stew or roast too, and a big fellow will do well by a small amount of food, but no vice versa in this case. The next purchase should be a set of deep saucepans, also with tight lids.

fat on the stock to add to its flavor and remove the rest. Bring the stock to a boil and add 1 can of tomatoes or 1 pint of ripe peeled ones, 1 teaspoon of chopped parsley, and 2 tablespoons of barley or rice. Follow these with 1 teaspoon of sugar, ½ cup each of peeled onions and carrots, the same amount of celery or its leaves, and ¼ cup of cabbage or turnips, all cut into small pieces. Taste for seasoning, add extra salt if needed, and simmer 2 or 3 hours before serving with crackers, biscuits,

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