• book

From the Publisher

New England Cooking at its best. Roasting turkey in a brown paper bag. Soups and chowder. The recipes in this book are some of my old favorites. Some date back to when I was ten years old. That would be fifty eight years old as of the printing of this book.
A few are ones I came up with and others are ones my grandmother taught me.
Don’t get flour or shortening on your E-Reader.
Yawl hear?

Published: Robert Stetson on
ISBN: 9781301058228
List price: $2.95
Read on Scribd mobile: iPhone, iPad and Android.
Availability for That Old Time Cooking
With a 30 day free trial you can read online for free
  1. This book can be read on up to 6 mobile devices.

Related Articles

TIME
2 min read
Food & Wine

Seafood In New England

ROAD TRIP For a mouthwatering summer road trip surrounded by magnificent scenery, you can’t beat this expedition along New England’s coast. At waterside picnic tables and roadside drive-ins, in diner booths and vintage shore dinner halls, the good eats include chowders both briny-thin and cream-sweet, clams crisp-fried and charcoal-grilled, and plenty of lobster. Don’t worry about dressing up or making a reservation. Like so much of America’s great regional fare, New England’s best seafood is of the people, by the people and for the people. 124. THE PLACE Guilford, Conn. The Place is an o
New York Magazine
4 min read
Food & Wine

Scandinavian for Carbs

3 Stars Great Northern Food Hall Vanderbilt Hall, Grand Central Terminal no phone LIKE MANY FOOD COURTS, Grand Central’s Great Northern Food Hall has a cinnamon bun. But it’s not what you think. This cinnamon bun is called a kanelsnurr (“cinnamon spinning thing” in Norwegian). And it’s almost as notable for what it’s not (a colossal T.J. Cinnamons–style blob of dough drenched in gobs of sugary goo) as for what it is: an elegant, intricately braided little pastry with an unadorned surface that resembles a saltless pretzel, its innards judiciously slicked with cinnamon, sugar, and cardamom. E
Bloomberg Businessweek
3 min read
Food & Wine

Crazy For Cauliflower

For the past four years, chef Jason Weiner has offered a Meatless Monday menu at his restaurant, Almond, in New York. The idea, he says, is to urge omnivores to accept vegetables as a main course. To do this, he relies frequently on a versatile veggie almost everyone likes: cauliflower. “Cauliflower is this blank slate. It has the ability to take on any flavor, kind of like chicken,” Weiner says. Over the years, Almond’s Meatless Monday menu has included chicken-fried cauliflower, General Tso’s cauliflower, and Buffalo cauliflower topped with Roquefort dressing, which was so popular that it wa