1885 - From St. Johnsbury benefit for church, but recipes from New England and other parts of Vermont. Classic of its time with poor man's pudding (French-Canadian), how to cure ham with proportions for 100 pounds meat), puddings, pickles.
recipes using "America's incomparable natural Cheddar known country-wide as 'store cheese.'" Recipes include molded ham and cheese salad (15), deviled ham (canned) and cheese casserole (19), curried cheese and lima beans (18), cheese mincemenat…
A 1952 advisory bulletin on sheep-farming in Vermont with stats and details on wool market oppty (Boston biggest national market) and a little on lamb meat.
Barre Ethnic Heritage Assoc. 1999 - with chronology of arrival of different groups from 1788 Yankees to 1845 Irish to 1903 Lebanese to 1916 Finns to 1950 Italians. Recipes from red borsch to tiramisu to Danish meat patties to grape-nut pudding.…
A 1950 advisory bulletin, now that 20% of Vermont families have "freezing facilities", on how to freeze, retain nutrition of frozen vegetables and varieties best to freeze.
Within Vermont section: Back-to-the-Land movement: 49-50, OH 3-47 - outline of 1987 interviews indicate snippets of food/farming info (p. 14 on) re: food buyers clubs -> co-ops & start of NOFA, challenges of small farms/regs on dairy, p. 18 and 21.
March 1986 compilation of oral histories of Italian families who moved to WRJ between 1890-1940 with details on pasta-making, raising pigs and making blood sausage, fried bread, eels, Falzarano, DePalo, Filosa families, gardening, tomatoes, canning,…
