Washington: United States Department of Agriculture, Office of Information, Radio Service, 1944. — 11 p. And today, for those of you who've invited a few friends in to a watch party, Sunday evening, I have some suggestions from food specialists of the U.S. Department of Agriculture. I have a recipe for you too. So get your paper and pencil ready and in a few minutes, I'll tell...
Rising Star, 1993. — 23 p. The purpose of this manual is to provide basic information on how to use a Dutch Oven. The cast iron Dutch Oven is perhaps the most versatile piece of cookware available. It may be used for frying, roasting, baking, boiling, steaming, broiling, or stewing. As a matter of fact, anything you can do at home with your oven and stove you can do with the...
Amsterdam: J. Allart, 1797. — 369 p. Recepts of Dutch Cooking. Nieuwe vaderlandsche kookkunst: bevattende een volledig en grondig onderricht, om, naar den hedendaagschen smaak, toetebereiden allerleie soorten van spyzen... [etc.]
York: Yorktown Press, 1960. — 48 p. A collection of time-tested recipes for preparing many of the traditional foods and dishes favored by the Pennsylvania Dutch. Among these German-speaking people were Moravians from Bohemia and Moravia; Mennonites from Switzerland and Holland and the Amish, an offshoot of the Mennonites; German Brethren called "Dunkardt"; Schwenkfefders from...