History

100 Year History 1883 - 1983 Thatcher, Arizona

100 Years 1883 - 1983 Thatcher, Arizona Vol. II

From December 1884 through May 1885, New Orleans hosted a now nearly forgotten event: The World's Industrial and Cotton Centennial Exposition. Seeking to commemorate the first export of cotton from the United States in 1784, the National Cotton Planters Association selected New Orleans, the largest city in the south, as the site for the great international exposition. The citizens and business community of New Orleans, eager to promote the city's recovery from both the ravaging effects of the Civil War and the aftermath of Reconstruction, welcomed the chance to stage an event which would attract visitors and investors to the commercially revitalized city. Established in 1875, the Cent ...

19th Century Receipts, Volume 10 is included in this collection for historical research purposes only. No history of 19th century living would be complete without a discussion of their health matters. Part 1, The Sickroom, describes the sickroom itself, accidents, health conditions and illnesses typical of the period, and health maintenance, including essential and other oils, essences and tinctures that were popular at the time. Part 2 reveals how health in the human body was maintained or corrected by our ancestors, some 150 years ago. No medical or health advice is intended or implied in this or any of the volumes in this comprehensive collection of authentic 19th Century Rec ...

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 ...

If you are a bread or breakfast person you are going to fall in love with 19th Century Receipts Volume 3! Want to make your own yeast, bake breads, muffins, biscuits and tea cakes, or enjoy cornbread, gingerbread, dumplings or fritters? Then you don't want to be without this book! Breakfast breads, from crumpets, pancakes, waffles and Sally Lunns are also here aplenty. Cereals, grains and pastas complete this collection of yummy delights. 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 recipes to your 21st century kitchen. Each easy-to-use spiral-bound volume is p ...

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 5 is a major research reference that details more than you probably ever thought of asking about meats, fish and fowl. In Part 1, you'll find 19th century instructions on everything from curing, carving & cooking fresh meats & fish, to receipts for minced meats, mincemeat, and meat & fish pies, cakes, patties and croquettes. Part 2 records a huge variety of receipts and other instructions for beef, veal, venison, mutton, lamb, pork, hare & rabbit, while Part 3 deals with both domestic and wild fowl receipts (yes, chicken, turkey, goose and game birds are all here), and fish receipts, including a few for eels, frogs & turtles, and shell fish. This entire ...

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 ...