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Home Comfort Cookbook
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Home Comfort Cookbook

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Unique turn-of-the-century recipes for wood, gas, electric. Old-fashioned concoctions, too!
  • Reprinted exclusively by Lehman's!
  • 5-1/2" x 8-1/2"
  • 164 pp.

One customer says . . . "No styrofoam peanuts - yeah! I love my Home Comfort Cookbook ... I cook (and heat) with a Home Comfort B-32 range. We have learned so much history about our stove! Your store and service is super!"
- Connie P in Helena, MT

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HOME COMFORT COOKBOOK DESCRIPTION
Table of Contents
  • Foreword
  • Introductory
  • To Prospective Buyers
  • Home Office and Factory
  • The "HOME COMFORT" Range
  • HOME COMFORT "Star" Features
  • Details of Construction
  • Pressure Water Heater
  • Directions for Operating Range
  • Chimney Construction
  • "HOME COMFORT" Materials
  • Evolution of the "HOME COMFORT" Range
  • The "HOME COMFORT" Kitchen
  • Weights and Measures
  • Time Required for Cooking
  • Terms Used in Cooking
  • Methods of Mixing
  • Methods of Cooking
  • "HOME COMFORT" Recipes
  • "HOME COMFORT" Household Hints
  • "HOME COMFORT" Formulary
  • Ropp's Perpetual Calendar
  • Useful Mathematical Data
  • Comments and References
  • Hotel References and Letters
  • "HOME COMFORT" Range Parts

Excerpt from Bread and Bread Making Chapter

It is necessary in baking bread to "kill" the yeast plant quickly and thoroughly since it has accomplished its work of supplying the necessary gas and must be prevented from further spreading. This is done by placing in a very hot oven for a few moments and the baking completed in a moderate oven.

The term "Quick Bread" is here used to cover that classification in which baking powder or other similar rising agent is used instead of Yeast and from the fact that the principal object is the saying of both time and energy in the making of it. Many of the same general rules applying to Yeast Bread may also be applied to Quick Bread since the principles of mixing and baking are the same. Detailed instructions will be found contain in each particular "Home Comfort" recipe.

Home-Made Yeast

Simple Yeast- Make a thin batter of flour and luke-warm water; let it stand in a warm place until it ferments and is full of bubbles. Two cups of this liquid yeast is equal to one cup of old yeast. -Yeast is good when foamy and full of bends has a brisk pungent odor and has snap and vim; it is bad when it has an acid odor is watery and has a thin film on top.

Liquid Yeast- Early in the day boil one ounce of best hops in two quarts of water for thirty minutes; strain and let the liquid cool to the warmth of new milk; put it in an earthen crock or bowl and add four tablespoons each of salt and brown sugar; now beat up two cups flour with part of the liquid and add to remainder mixing well together and set aside in a warm place for three days; then add one cup smooth mashed boiled potatoes keep near the range in a warm place and stir frequently until it is well fermented; place in a sterilized wide-mouthed jug or glass fruit jar seal tightly and keep in a cool place for use. It should thus keep well for two months and be improved with age. Use same quantity as of other yeast but always shake the jug or jar well before pouring out.

Dry Yeast Cake- To a quantity of Liquid Yeast add enough sifted flour to make a thick batter stir in one teaspoon salt and set to rise; when risen stir in sifted and dried corn-meal enough to from a thick mush; set in warm place and let rise again; knead well and roll out on a board to about one-half inch thickness and cut into cakes one and one-half inches square or with two-inch round cutter; dry slowly and thoroughly in the lower warming closet of the range; keep in cool dry place for use; will keep fresh for six months. To use dissolve on cake in a cup of luke-warm water.

Compressed Yeast- Fresh compact yeast is cheaper than home-made yeast and saves both time and trouble when it is convenient to obtain it. Almost all grocers keep it-be sure it is fresh. The following recipe for Yeast Bread provides for progressive baking starting with a single cake of yeast or one cup good home-made liquid yeast.

Copyright by Lehman Hardware and Appliance Inc. and Schlabach Printing


Customer Reviews of Home Comfort Cookbook
Product Rating: 5.0 out of 5.0(2 reviews)
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- 2/24/2014
said: Mairi K.
"This is a wonderful copy of an antique cookbook for a Home Comfort brand wood fired cook stove. Some really interesting material and some really good recipes."
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- 10/29/2009
said: Dennis Stephens
"I purchased this book to give as a Christmas gift. While browsing it upon receipt, I became so absorbed that an hour went by and I had barely scratched the surface! I'm buying another for myself. Many other cookbooks that I have read or purchased sport a fancy cover and wonderful color pictures, but little real content, and maybe one useful recipe. Not this one! This book explains HOW to cook groups of foods at the beginning of each section. It is a valuable addition to your kitchen reference no matter what type stove you have. The recipes are "salt of the earth" kinds for everyday family use, rather than for fancy meals that should be served with a $100 bottle of wine. The back of the book contains 8 pages of "Helpful Hints" that really are. Some examples: "Fish may be scaled much easier by dipping them into scalding water for a moment"; "In making sponge cake, if you desire it to be yellow, use cold water - hot water makes it much whiter"; "When filling gem or muffin pans, leave one of the sections empty and fill it half with water - the gems will then never scorch". Whether you are an accomplished master in the kitchen, or if you are just learning to boil water and to sift flour, you may profit from the timeless knowledge contained within. The Home Comfort Cookbook is a priceless heirloom and a bargain at 3 times the price."
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