Cooking from the Homestead Pantry

For the cook who bakes the bread, stirs the porridge and wants supper from a skillet.
80 recipes for an ordinary stove and oven: breakfast, bread, soups, skillet suppers and garden sides.

A weekend breakfast: Apple Butter & Bacon Breakfast Spud with Ramp & Buttermilk Biscuits.
A skillet supper: Maple Mustard Pork Chops with Sour Cream & Onion Mashed.
A soup night: Creamy Corn Chowder Pot Pie with Ginger Peach Cornbread.

Chapters
Homemade Breads and Biscuits: 30 recipes
Soups and Chowders: 14 recipes
Skillet and Oven Dinners: 12 recipes
Garden Vegetables and Sides: 18 recipes
Breakfast Hashes, Porridge and Bakes: 6 recipes

the facts on each recipe: how many it serves, and what one portion is; time: active work, cooking time and any rest the steps name; cook: heated on the stove, in the oven or in both, plus the oven setting; keeps: days in the refrigerator, 3 at the very most; safe at: the doneness reading to look for, on pages with meat, poultry, fish or eggs; nutrition per serving from USDA FoodData Central: calories, protein, carbs, fat and sodium.

A short page on the pans and baking habits the recipes assume; a fixes page for rolls that did not rise, thin soup and soggy hash; a cups-to-metric chart; an index that lists recipes by main ingredient; a painting of each dish; a doneness chart for meat, poultry and eggs; biscuits, cornbread, rolls and loaves in the bread chapter; potatoes, corn, squash and greens from the garden.

Paperback pages are black and white; the hardcover and Kindle copies carry the paintings in color. These pages are for cooking at home and are no substitute for a doctor's or dietitian's advice.