Download Literary Eats: Emily Dickinson's Gingerbread, Ernest by Gary Scharnhorst PDF

By Gary Scharnhorst

It is a complete choice of actual recipes, a few 500 in all, for beverages and dishes that greater than one hundred fifty American authors because the past due 18th century are recognized to have loved. The e-book may still attract beginner cooks and so-called "foodies" who probably want to try a few of the recipes of their kitchens; to American literature teachers and students who might use it as a educating device; and basic readers who will learn it for excitement. In impact, this can be a star cookbook to which many literary celebrities, dwelling and useless, have contributed, between them Harriet Beecher Stowe, Rudolfo Anaya, Denise Chavez, Emily Dickinson, William Faulkner, Harlan Ellison, Ursula Le Guin, Benjamin Franklin, Charlotte Perkins Gilman, Jack London, Allen Ginsberg, Lafcadio Hearn, Ernest Hemingway, Jack Kerouac, Elmore Leonard, Bobbie Ann Mason, Marjorie Kinnan Rawlings, Leslie Marmon Silko, Gertrude Stein, Onoto Watanna, Eudora Welty, Walt Whitman, and Gerald Vizenor.

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Extra info for Literary Eats: Emily Dickinson's Gingerbread, Ernest Hemingway's Picadillo, Eudora Welty's Onion Pie and 400+ Other Recipes from American Authors Past and Present

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Mix one cup of salt, two pounds of brown sugar, half an ounce of cayenne pepper, three ounces each of ground allspice, mace, and celery seed, two ounces of ground cinnamon, and stir into the tomato. Add two quarts of best cider vinegar, and when thoroughly mixed strain through a sieve. Pour all that runs through into a large kettle, and boil slowly till reduced one half. It is an improvement to add a pint of brandy ten minutes before the catsup is done, but many think it unnecessary. —Mrs. Lincoln’s Boston Cookbook, 404.

Ronald, The Century Cook Book, 238. The Recipes 39 WILLIAM A. CROFFUT William A. Croffut (1835 –1915) edited the New York Graphic, a forerunner of the “yellow” newspapers, in the 1870s and the Washington Post in the mid–1880s. He was also the author of Bourbon Ballads (1880), A Midsummer Lark (1883), and The Prophecy and Other Poems (1894). Clam Soup First catch your clams— along the ebbing edges Of saline coves you’ll find the precious wedges, With backs up, lurking in the sandy bottom; Pull in your iron rake, and lo!

Stir in the fruit, chopped nuts, bread crumbs, and suet. Add the dissolved soda and enough flour to make the fruit stick together (about 1½ cups). —At Willa Cather’s Tables, ed. : Cather Foundation, 2010), 141. ”3 Boil 1½ pts. Milk and add to it 3 tablespoons corn starch dissolved in a little milk, 1 cup sugar and butter the size of a small egg. Pour this mixture over the beaten yolks of 3 eggs, and add lemon extract or flavoring of some kind to taste. Pour this into the pie plates lined with paste, and bake about 20 minutes.

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