Sauces improve so many dishes, but we often buy prepared sauces or mixes rather than make our own. It can be daunting at first, but once you get the hang of it, you can quickly whip up a basic sauce and then customize it to your tastes. You’re not only saving money, but avoiding eating so many artificial ingredients. INFORMATION BELOW COMPILED FROM 1800s COOKBOOKS: DRAWN (MELTED) BUTTERMelted butter is the foundation of most of the common sauces. It is…
“Any systematic housekeeper will hail the day some enterprising yankee or buckeye girl shall invent a stove or range with a thermometer attached to the oven so that the heat may be regulated accurately and intelligently.” ~ Quote from “Buckeye Cookery: With Hints on Practical Housekeeping, by Estelle Woods Wilcox, 1881.” ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Imagine what it was like to cook food using only a wood burning stove. Oven thermometers hadn’t been invented yet, so recipes often said to cook until done, or…