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recipes are for fermented or otherwise naturally preserved products like cheese, yeast 1 products, beers and wines, cured meats, vinegars, and preserved sweets.
Most of her recipes were learned in her girlhood on a farm; some were picked up during her stay in Alaska where storage conditions were primitive; and many were products of Mrs. Firth’s inventive approach to utilizing fresh products.
Throughout the book, her ideas and descriptions are amusing and thoughtful. She finds clever uses for leftover food and obviously enjoys both every day cooking and this cookbook so much that her enthusiasm affects the reader.
Some of the recipes from Stillroom Cookery are especially appropriate for the holidays.
Sweet Potato Biscuits
Peel, boil, drain and mash 5 large sweet potatoes. In a bowl dissolve 1 package dry yeast in 'A cup warm water. Mix in two eggs, 1 teaspoon salt, mashed sweet potatoes, and I cup flour. Stir until well blended, cover and let rise in warm place overnight. The following morning: Work in 4 tablespoons oil, 3 cups flour. Pour onto a well floured surface, knead in flour until firm and elastic, mold into small biscuits, place closely on a greased cake pan, allow to rise until double, about one hour, and bake at 450 degrees for 20 minutes.
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