History

Everyone likes dessert, and Volume 2 of this 10-book collection is the place to find some of the most scrumptious standards and delicacies you will ever see. Want to use fresh, natural, real ingredients? Interested in homemade pie crusts (pastes), pastries, pies, tarts, puffs, cakes, cookies and baking hints for all of them? Want yummy dessert dishes? Custards, creams, syllabubs, blanc mange, dessert puddings, fools, trifles, charlottes, and yes, even ice cream are here for you and your family to enjoy today. 19th Century Receipts is a comprehensive 1600 page major research reference that you will enjoy again and again as you use or adapt these wonderful original and authentic recipe ...

Have you ever wondered how to use fresh, raw eggs, butter, cheese, milk, cream and curds & whey? For you who strive to return to these “natural” soft foodstuffs, 19th Century Receipts Volume 4 is what you've been seeking! It is a fascinating look at how 19th century housekeepers provided these and other nourishing soft dishes to their charges. Farinaceous foods, panadas, porridges, gruels, mushes & caudles are all here, as well as nourishing “Jellies for the Dinner Table or for Invalids” and Puddings commonly known 150 years ago - whether baked, boiled or steamed these vegetable, fruit, nut, meat and sweet puddings are great main or side-dishes for your dinner table. A modern folksy a ...

19th Century Receipts, Volume 6, Part 1 presents gravies and sauces, which as every cook knows, are often meal-makers. Whether your cooking includes vegetables, meats or both, gravies and sauces have long been favorite additions to a wide variety of dishes. Likewise, meat and meatless soups are as popular today as they were yesterday – and most would agree that homemade varieties are vastly superior to our modern chemically altered and preserved canned or packaged products. Everything you need to know about making gravies, sauces, soups, stocks, and straining with a Tammy Cloth is included, along with a huge number of time-tested recipes to suit any taste. Part 2 contains a wonderf ...

A Confection is any kind of candy or other sweet preparation (including ice cream and sweet preserves). When you shop for candy, you go to the store – but when you shop for original authentic recipes describing how to cook sugar, create delightful natural candies, and make sweet preserves, you reach for 19th Century Receipts, Volume 7, the Confectionery. Since sweet preserves usually end up in the Store Closet, the rest of the store closet is also described in this volume in Part 2 – including how to can pickles (both fruit and vegetable pickles), vinegars, bottled sauces, and condiments, along with descriptions and uses of the spices, seasonings, essences, colorings and storage misce ...

19th Century Receipts, Volume 8 contains a huge variety of beverages, both hot and cold, both non-alcoholic and alcoholic alike. In addition to items you would naturally expect – coffees, teas, egg, milk and chocolate drinks – Part 1 re-introduces to Americans how to create waters, ginger ale, carbonated drinks, sherbets, vinegars, and water ices, flavored with delicious natural fruit syrups made in your own kitchen. Part 2 gives modern home-brewing a whole new perspective – from cider and perry to beer and ale, to mead, brandies, cordials, liqueurs, spirits, wines and honey wines, these recipes will augment whatever knowledge you are accumulating or acquiring and enrich your beve ...

19th Century Receipts, Volume 9 is chock full of household recipes for just about anything you can imagine. How did they deal with bugs and varmints in the 1800s? Lamplight? Ventilation? What sachets or disinfectants or glues and cements did they use? How did they make soaps and household cleansers and polishes and oils and stain removers? What crafts did they enjoy? Inks? What about the laundry? Fabrics, dyes? What grooming aids were popular? Pomades? Cold creams? Hair washes? Cosmetics? Perfumes? For fun reading, you won't want to miss this treasure-house of information about the typical 19th century home and every day living. You might even discover whether or not to choose, use o ...

A personal account of the land wars to save the farmland in Fauquier County, Virginia.

A personal account of the land wars to save the farmland in Fauquier County, Virginia.

The author begins with a discussion of the DNA mapping of his genetics to establish his authenticity as an Irishman with roots as a member of the Clan Dál gCais or sons of Cas. The ancient histories put together by monks and scribes from the oral Celtic Druid teaching in the period of 700 to 1000 AD are interpreted to lead the reader from Scythia in about 1200 BC via the Phoenicians (The Sea People) to the North African territory of Cyrenaica in about 1000 BC; at about the time of Pharaoh Ramses II. These Celts in Cyrenaica became an ally of Carthage’s about 700 BC. About 500 BC with the support of Carthage they invaded Galicia following the exploratory voyage of Himilco north along ...