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What's Cooking
Braised birds
FROM THE Middle Ages down to the 17th century, European big shots liked to eat big birds wading birds of the stork family, particularly cranes and herons. It was a privilege of the nobility, and the 15th century cookery writer Platina was only...
Fruit jams and preserves
Peel pineapple and grate fruit finely. To each lb pulp add 3/4 lb. sugar. Bring to the boil stirring. Stir until jam gels when a little is dropped on to a cold plate. Pot and seal while hot.
Delicious corn recipes
BY DEFINITION, cornmeal is ground dried corn kernels. First cultivated by the Indians of South, Central and North America, corn (also called Maize) provides not only kernels to nibble off the cob, but also cornmeal cornstarch, corn syrup, hominy, grits...
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