"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > General Cooking Information > Menu Planning > Today's Menu
Reply
 
Thread Tools Display Modes
 
Old 01-21-2010, 06:39 PM   #1
Senior Cook
 
oldrustycars's Avatar
 
Join Date: Mar 2009
Location: Geneva, Il.
Posts: 131
I love these old cook books

Cass County Recipes
Cass County, Illinois. My mothers family is from there. I found part of an old cookbook from there on line. I love the recipes...use 25 cents of ground beef. Use "suet"...i don't know what that is. So many recipes calling for lard. i love these old country cookbooks.

__________________

__________________
"Never trust a skinny cook"
oldrustycars is offline   Reply With Quote
Old 01-21-2010, 06:47 PM   #2
Chef Extraordinaire
 
kadesma's Avatar
 
Join Date: Sep 2004
Location: california
Posts: 21,373
Quote:
Originally Posted by oldrustycars View Post
Cass County Recipes
Cass County, Illinois. My mothers family is from there. I found part of an old cookbook from there on line. I love the recipes...use 25 cents of ground beef. Use "suet"...i don't know what that is. So many recipes calling for lard. i love these old country cookbooks.
They are fun to look through. Some of the things take forever to prepare. Makes you wonder what time dinner was put on the table.Suet I believe is just another word for a fat.Hopefully someone will give us a heads up about it.
kadesma
__________________

__________________
HEAVEN is Cade, Ethan,Carson, and Olivia,Alyssa,Gianna
kadesma is offline   Reply With Quote
Old 01-21-2010, 08:25 PM   #3
Sous Chef
 
Silversage's Avatar
 
Join Date: Aug 2004
Location: Florida
Posts: 863
Some beef fat is soft and mushy. Some is stiff and hard. THe hard stuff is called suet.

When you cover a piece of meat in suet before roasting, the suet melts slowly and bastes the roast throughout the roasting process.
__________________
Silversage is offline   Reply With Quote
Old 01-22-2010, 05:02 PM   #4
Executive Chef
 
justplainbill's Avatar
 
Join Date: Jan 2007
Location: Eastern Long Island, New York
Posts: 4,206
Suet is a hard beef fat. 25 cents worth of ground beef sounds like 1/2 pound although back in 1930 it may well have been a whole pound.
__________________
justplainbill is offline   Reply With Quote
Old 01-22-2010, 06:03 PM   #5
Master Chef
 
Constance's Avatar
 
Join Date: Oct 2004
Location: Southern Illiniois
Posts: 8,175
Quote:
Originally Posted by justplainbill View Post
Suet is a hard beef fat. 25 cents worth of ground beef sounds like 1/2 pound although back in 1930 it may well have been a whole pound.
Right on, Bill. I remember my dad saying a beer was a nickel back then.
__________________
We get by with a little help from our friends
Constance is offline   Reply With Quote
Old 01-22-2010, 06:33 PM   #6
Cupcake
 
Kathleen's Avatar
 
Join Date: Dec 2009
Location: Mid-Atlantic, USA
Posts: 2,315
Family Recipes from long ago

When I had my starter marriage, both grandmothers were still alive. For a wedding gift, my family had different people give recipes for *me* to write in a blank book. Some of these recipes had instructions like "Take a lump of sweet butter the size of a hen's egg." Another was called Scripture Cake, which gave directions such as "One cup of Nahum 3:12, chopped," which is figs. Most of the people who gave recipes are long gone. And I grumbled writing them down, but now I have them and have kept up with recipes from younger and newer family and friends. I'm so glad that I have this cookbook, because making any of the recipes gives me opportunity to reminese about the person. In fact, if there were an emergency, it would be the first thing I grabbed right after ensuring all living beings in the house were safe.

~Kathleen

P.S. I'm not 100% sure, but think that "sweet butter" is unsalted butter.
__________________
A little bit Ginger. A little bit Mary Ann.
Kathleen is offline   Reply With Quote
Old 01-23-2010, 12:11 AM   #7
Master Chef
 
Join Date: Sep 2004
Location: Galena, IL
Posts: 7,973
A few times when I was young, my parents bought a half beef (hmm, not the right word, half a cow? A steer?). The first time we did it, Mom bought only the meat. The second and third times she did it, she said she wanted all the fat, all the bones. OK, bones are easy, she made tons of stock. BUT the fat? She rendered it. My heavens (I'm not swearing, but place expletives in here), we lived in an apartment in military housing in Germany, and it smelled awful. I mean truly terrible. That is to say the process of doing it until it got to a form where it was sort of like butter (not like pieces of fat, the solids we strained from the liquid, then froze the liquid, which I think turned solid in the fridge anyway, it's been a long time). I have to say, the process really, really, really smelled bad. But the result was something the consistency of, say, bacon fat, butter, or margarine. And when she cooked with it, it was delicious. But there were a few days there when you wondered if we were doing something edible. My husband says his mother rendered beef fat as well, and he also remembers it smelling terrible!
__________________
Claire is offline   Reply With Quote
Old 01-23-2010, 06:55 AM   #8
Executive Chef
 
justplainbill's Avatar
 
Join Date: Jan 2007
Location: Eastern Long Island, New York
Posts: 4,206
"~Kathleen

P.S. I'm not 100% sure, but think that "sweet butter" is unsalted butter. "

Sweet butter is unsalted but unfortunately some sweet butters seem not to be as sweet as others. I've had sweet butter in Italy, Switzerland, and Germany that tasted like sweet cream; it went very well on bread with jam.
__________________

__________________
justplainbill is offline   Reply With Quote
Reply

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 03:09 AM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.