Food

This isn’t a complicated cornbread formula, but the secret of its appeal, judging by the way our friends and neighbors eat at our Saturday and Sunday suppers — is the touch of allspice. Offhand, I don’t recall seeing any cornbread recipe calling for allspice. 

This recipe from the Star's archives is for a classic, country-style chicken fricassee, a stew that's only limited by the ingredients in the pantry.

A lady asked me the other day to define "old fashioned" chicken pie as contrasted with a "modern." I can tell you the chief distinction without any difficulty. The "old fashioned" had plenty of chicken meat in it.

I don't know whether you can correctly label a brownie a member of the cookie family or not. Webster's Collegiate says, "A kind of small chocolate cake containing nuts."

Cinnamon comes from the inner bark of a tree that grows in Java, the West Indies, Brazil, Egypt, and Ceylon. The last area produces the best-quality cinnamon with a tangy, pleasant, and distinctive flavor due to the tree's aromatic oil. Since ancient days, cooks have used this spice for its unique flavoring power.

Did you know that six species of grains have been used by man for many millennia? In ancient times when man first turned from nomadic to settled life because he had learned how to grow food, he raised millet, oats, barley, and wheat.

I am very partial to stews, soups, and chowders, and I have spent considerable time in evolving this recipe. This is due notice that this beef stew recipe supersedes any previous material I have written on the subject. I don't believe there's anything so basically wrong with our nation that more stews of this caliber will not correct it.

Ordinarily, I'm not a chiffon pie man. No sense in an airy, fluffy chiffon pie if you can have a mouthful of genuine fruit. But this pie, from the Woodbine Cottage in Sunapee, N.H., is different.

There are 57-plus varieties of salad dressings, and some citizens I know are unconscionably stubborn about insisting that theirs is indisputably the world's best. I’m not going to be contumacious about it; all I am saying is that after testing and messing around with a few dressings, I know that this is the best one discovered to date.