Polk’s Country Pleasing Sausage
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Polk’s Country Pleasing Sausage
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This hickory smoked all pork sausage has been a favorite of good cooks for over 30 years. The distinctive mix of herbs and spices, especially sage, ensures perfect taste in every bite. This is the original sausage that Milton Polk, founder of the company, perfected in the very beginning on his farm in south Mississippi.
Meat-o-Matic
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BBQ Chicken – Taste of Franchising – IFA 2011
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Image from page 26 of “A book of country clouds and sunshine;” (1897)
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Image from page 26 of “A book of country clouds and sunshine;” (1897)
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Identifier: bookofcountryclo00john
Title: A book of country clouds and sunshine;
Year: 1897 (1890s)
Authors: Johnson, Clifton, 1865-1940
Subjects: New England — Social life and customs
Publisher: Boston, Lee and Shepard
Contributing Library: The Library of Congress
Digitizing Sponsor: Sloan Foundation
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Text Appearing Before Image:
stgales will blow through anything. In large houses, with the stoverooms on the southside, keeping warm isless difficult. Prob-ably much of thetime a country sit-ting-room is toowarm, rather thantoo cold. The inhab-itants feel obliged tohave a contrast withthe frost outside, andin many farmhousesthe air in the littlesitting-room is keptfairly baked. Theinmates would thinkthemselves seriouslychilly in a coal-firetemperature of sev-enty degrees. A wood fire in a sheet-iron stove sends out a trulyblistering heat if it is attended to ; but if continuous attentionis not given, it fluctuates. It may amount to about the sameas being cooked in an oven one half-hour ; and inside of thenext half-hour the fire goes down till the cold creeps in at thecracks, and you begin to shiver. That reminds you to putsome wood in the stove, and set the cooking process in opera-tion again. The New England winter is felt most in those households wherethe stock of sawed wood is allowed to run low, and the women
Text Appearing After Image:
I. WINTKR LIFE « -,-, IN NEW ENGLAND folks are obliged to resort to constant appeal to the men to getenough to keep the fires going, or are compelled to saw it them-selves. Take a real country town right through, and there are agood many farmers who do not keep up their wood supply as theyshould, and some of them are short of wood the year around.This state of affairs is called by the more forehanded neighbors shiftlessness. Sometimes there is not only a lack of sawedwood, but the whole woodpile is allowed to get depleted almost tothe last stick. The farmer is then obliged to resort to the woodsfor a new supply ; and the housewife has to burn green wood,which is her especial detestation. She can only make the bestof it ; and that best is to always keep a supply of green sticksunder the stove or in the o\en drying, while they await theirturn to become a part of the fire. The drying wood gives theroom a peculiar and not unpleasant odor. Winter woik is not so arduous or long continued a
Note About Images
Please note that these images are extracted from scanned page images that may have been digitally enhanced for readability – coloration and appearance of these illustrations may not perfectly resemble the original work.
Image taken from page 566 of ‘The New Builder’s Magazine, and Complete Architectural Library, for architects, surveyors, carpenters, etc’
Image by The British Library
Image taken from:
Title: "The New Builder’s Magazine, and Complete Architectural Library, for architects, surveyors, carpenters, etc"
Author: COOK, Andrew George.
Shelfmark: "British Library HMNTS 794.i.35.", "British Library HMNTS 07822.dd.19."
Volume: 01
Page: 566
Place of Publishing: London
Date of Publishing: 1819
Publisher: Thomas Kelly
Issuance: monographic
Identifier: 000772054
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Cooked-DeliciousEasyChickenP132
Image by SpirosK photography
Chicken with caramel tomato sauce.
The infamous sauce is actually
Honey
Mustard
Ketchup
Too yummy!!!
Farm Journal’s Country Cookbook – back inside cover
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Farm Journal’s Country Cookbook – back inside cover
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Farm Journal’s Country Cookbook – back inside cover
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Farm Journal’s Country Cookbook
Revised, Enlarged Edition
25 Years of Farm Journal’s Best Recipes
Silver Jubilee Recipe Collection (1947-1972) from Farm Journal Food Editiors … revised from the 1959 edition, now enlarged and reorganized, easier to use … for all Americans who are rediscovering cooking as a satisfying and creative things to do. Whether you’re growing basil in a windowbox, planting a big garden or buying at a roadside stand, this book will help you cook and preserve everything at its tasty best.
1959 revised 1972
On cookbooks, orphans, and out-of-print books
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On cookbooks, orphans, and out-of-print books
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farmers market cookbook backcover
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1951 cookbook for the los angeles farmer’s market
The Lady & Sons Savannah Country Cookbook
Product Description
For the first time in a beautiful, gift-quality hardcover, the beloved cookbook by the Food Network superstar–with 5 million copies in print!
Down-home and downright delicious, the recipes in The Lady & Sons Savannah Country Cookbook have become classics of their kind–Southern meals from the heart of Georgia and the heart of their wonderful creator. Paula H. Deen has owned and operated The Lady & Sons restaurant for almost twenty years–and the tastiest … More >>
