Old-Time Farmhouse Cooking: Rural America Recipes & Farm Lore Paperback – January 15, 2003

Love It!!

In the introduction to this treasure-trove, Barbara Swell lets us know that, "The recipes in this book have been collected from a wide variety of American agricultural journals published between the 1880's and the 1950's. In an attempt to preserve the folklore of hand-me-down cooking, you will find that all the recipes are written in their original form." To help the cooks of the 21st century, Swell offers notes of interpretation so that we can try our hand at these recipes.Barbara Swell has collected a massive amount of interesting history on what is obviously her "passion;" American rural cooking and folklore. I am grateful for her work in making this wonderful information available to me. I can't get enough of the historical lore, photos from long ago, stories of the struggles many had in putting together a meal, what people were eating "back then," Barbara's personal memories, and so much more.I certainly have a greater appreciation for the modern amenities that I take for granted today. I will let you in on a little information about me; I have lived without electricity, indoor plumbing, and my mom cooked on a wood stove. I was in the 5th grade, walked a long way to my one-room school house, (no, it wasn't up-hill both ways,) and I loved every minute of those long ago days! I can't say the same for my mom. We headed for the "city," when my mom was 8-months pregnant and getting up the hill to the outdoor "facilities" in the snow was the straw that broke the camel's back! Reading the stories in Swell's book about the strong folk who lived in a time when getting supper on the table included growing the vegetables and butchering the meat, sure makes the local supermarket and farmer's markets we have today seem like a God-send! Just thinking about what my own mom went through those long years ago gives me a greater admiration for her hard work in getting supper on the table for her five children!This 5½x8½-inch, black and white print booklet has a total of 72 pages, and includes 56 recipes. The recipes are broken down into these categories: Soups and Stews, Breads, Meats, Tomatoes, Vegetables, Desserts, and Pickles and Jam. Some of the old-timey recipes that intrigue me are: Georgia Gumbo, (from 1950); Verna's Icebox Butter Buns, (1940); Ginger Cornbread; Mrs. Tweed's Baked Ham & Yams, (1951); Chicken Pot Pie, (1933, which is actually more like Chicken & Dumplings); Apple Dowdy, (1927); Coconut Caramel Meringue Chews, (1941); and Grandmother's Cream Cake (originally from 1850.) Yum, yum, yum!Other chapters include: The Farmhouse Kitchen, Dishes Farm Men Like, Farm Jokes & Just Wondering, Remedies & House Hints, and Laundry. This little gem of a book is FULL of sayings, folklore, traditions from times gone by, poems, and sage advice."Just keep on smiling cheerfully, if hope is nearly gone. And bristle up and grit your teeth, and keep on keepin' on." Farm Life, 1927If this book sounds like something you would enjoy, you might also want to consider these additional books by Barbara Swell, which I have also reviewed. The Lost Art of Pie Making Made Easy, Aunt Barb's Bread Book, and Take Two & Butter 'Em While They're Hot: Heirloom Recipes & Kitchen Wisdom.

Having grown up in a large city, visits to elderly relatives in a traditional farmhouse were a treat. Several rickety barns housed the pigs, cows and hens that would supply eggs and milk and, in turn, become diner. This book was a great reminder of those days! The recipes I tried turned out tasty and wholesome, even using healthier vegetable oil instead of lard and fresh or frozen veggies since my urban house doesn't have space for a garden. The jokes, while corny, were entertaining.😃

When I purchased the book I was hoping for recipes from the 1800s but these are from the 1900s on: despite that, I really like it.These are a few of the recipes in this little cookbook. There are many I've never heard of but want to try. Coupled with the recipes of our mothers and grandmothers are little homiles of the times gone by. It's an interesting little cookbook and will be a lot of fun as I use the recipes.Ethels' Nice Tomato Cookies= Rural New Yorker October, 1926The recipe starts with a simple sugar cookie recipe and has a filling made of tomato sauce, brown sugar, raisons and lemon juice that is cooked and used a filling. It is a sweet cookie and I've never heard of it before but will be trying it as the reviews are favorable and I'm curious!Carrot jam ( yes, it's sweet. )Blueberry relishSwedish Orange Rye BreadCranberry Pot RoastIf one does not expect a book the size of Betty Crocker's this is worth the money

Really enjoyed reading this book. Some very good recipes, wish they're we're more of them, but the rest of the book is absolutely delightful. Growing up in the 40s and 50s, every thing,we ate was picked out of our own gardens. We raised our own chickens, so fresh ones ,and their eggs, were always available. Fresh seafood ,came out of a salt pond, just below us or from the ocean,3 or 4 miles away. Fresh vegetables, were traded, for fresh milk, from a dairy farm, also close by. Occasionally a trip would be made into town,10/12 miles away ,for the bare necessities.

Has a couple of recipes that I would try, but has other useless information in it, if your looking for a cookbook only then this isn't it.

This recipe book brings me back to my Mom and herentire family's cooking. Great memories and great food. I can't wait to start cooking. I've been sick so I've had to wait.

This was a wonderful book.. thank u for writing it... I got alot of recipes and information from this book..