Shawn Highfield wrote to Dave Drum <=-
I had one of those until the black mold took over my tin can. It was in
a loose-leaf (three-ring notebook) format. And many/most of the pages
had reinforcements on the holes. Bv)=
Sounds exactly like ours. :) We also have lots of newspaper clippings glued and stuck all over in there. (Her mother wasn't super orginized)
I lost everything to black mold myself, but it was before Andrea and I moved in together.
with the caveat: "Caution These are large PDF files / Downloading will takes time. You will need to refresh the browser if PDF download
stops."
Glad someone took the time to do that for archiving.
... "If the blind lead the blind, both shall fall into the ditch."
Sean Dennis wrote to Dave Drum <=-
The recipes are available as PDFs from: http://www.maderitechair.com/60's%20Cook%20Book.html
I'll download those, bundle them up appropriately, and offer that for download fromn my BBS. Thanks for that!
Dave Drum wrote to Shawn Highfield <=-
The problem with the newspaper clippings is that they turn brown and
get very fragile over time. I learned, as soon as I knew what a text
file was, to transfer the newsprint copy to digital - even if I
couldn't add the pretty pixtures.
And Sean Dennis (in this packet) says he will dowsuck them and store
them for access on his BBS. Maybe he'll even pound them into Meal
Monster format. Bv)= (hint hint)
Title: Whole Wheat Biscuit Mix
Categories: Breads
Yield: 48 Servings
6 c All-purpose flour *
4 c Whole wheat flour *
1/3 c Baking powder
1/4 c Sugar
2 ts Salt
2 c Lard or Crisco shortening
* It is permissible to play with proportions of white to
whole-wheat up to just 10% white flour. Any less than 10%
white flour does not seem to do well for some reason.
~ UDD
Dave Drum wrote to Sean Dennis <=-
I've already downloaded them - but I ain't gots a BBS any more. Bv)= Maybe some masochist will MM them.
Shawn Highfield wrote to Dave Drum <=-
That would take some time, but be worth it for people. Release the database. ;)
On 08-12-21 16:12, Sean Dennis <=-
spoke to Shawn Highfield about Re: Cooking the Books <=-
That would take some time, but be worth it for people. Release the database. ;)
As I said to Dave in this packet, once I have a more comfortable place
to do it, I will transcribe some of those recipes. Many of them are online already.
Ruth Haffly wrote to Dave Drum <=-
Title: Whole Wheat Biscuit Mix
Categories: Breads
Yield: 48 Servings
6 c All-purpose flour *
4 c Whole wheat flour *
1/3 c Baking powder
1/4 c Sugar
2 ts Salt
2 c Lard or Crisco shortening
* It is permissible to play with proportions of white to
whole-wheat up to just 10% white flour. Any less than 10%
white flour does not seem to do well for some reason.
~ UDD
I've used all whole wheat flour with no problems. Since we grind our
own, we keep both the pastry (soft, spring) and bread type (hard,
winter) wheat on hand. When I make the mix, I'll use about 5 cups of
the bread wheat, 3 cups of the pastry wheat in it. I've not used any
white flour in decades.
Sean Dennis wrote to Dave Drum <=-
I've already downloaded them - but I ain't gots a BBS any more. Bv)= Maybe some masochist will MM them.
2.1GB is a lot of recipes. I'm going to break that into seven archives
of three PDFs each and put that on the BBS. Once I get a more
comfortable operating position set up here with a good keyboard, I'll
MM some of my favorites.
I have the 12th edition of the BH&G New Cookbook here. I bought it several years ago to help my then-wife to cook. It didn't work and the cookbook wound up with me. :D
Here's a sandwich for you to make up for the last recipe:
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Dagwood Bumstead Sandwich
Categories: Sandwiches
Yield: 1 Servings
From: King Features Syndicate Originally posted by: Elaine Caldwell
(KVNH17B)
From Gemini's MASSIVE MealMaster collection at
www.synapse.com/~gemini
Dale Shipp wrote to Sean Dennis <=-
That would take some time, but be worth it for people. Release the database. ;)
As I said to Dave in this packet, once I have a more comfortable place
to do it, I will transcribe some of those recipes. Many of them are online already.
You mentioned making some number of PDF files for folks to download.
Is there a reason for making PDF instead of TXT files? The PDF files would require converting to TXT before trying to importing into MMCONV
or MealMaster.
Dale Shipp wrote to Sean Dennis <=-
You mentioned making some number of PDF files for folks to download.
Is there a reason for making PDF instead of TXT files? The PDF files would require converting to TXT before trying to importing into MMCONV
or MealMaster.
Dave Drum wrote to Sean Dennis <=-
When I glommed the Fido's Cookbook PDF I ran it through https://pdf2text.online and saved the resulting file. I'm still working
on rebuilding what I had finished when my housemate's "genius" son hit
the delete key to ditch a file and the directory was highlighted. I managed to recover much of the loss - but not all. The cookbook project was so munged I have had to start over.
On 08-13-21 11:31, Dave Drum <=-
spoke to Dale Shipp about Cooking the Books <=-
You mentioned making some number of PDF files for folks to download.
Is there a reason for making PDF instead of TXT files? The PDF files would require converting to TXT before trying to importing into MMCONV
or MealMaster.
PDF mean "(P)ortable (D)ocument (F)ormat" and is not platform
specific, as GIF is "(G)raphic (I)nterchange (F)ormat" which is
(mostly) viewable on any platform.
I have a stand alone PDF to TXT converter https://tinyurl.com/BOX-FREE-SOFT as well as using
https://pdf2text.online to convert Fido's Cookbook to a usable format
On 08-13-21 19:05, Sean Dennis <=-
spoke to Dale Shipp about Re: Cooking the Books <=-
Dale Shipp wrote to Sean Dennis <=-
You mentioned making some number of PDF files for folks to download.
Is there a reason for making PDF instead of TXT files? The PDF files would require converting to TXT before trying to importing into MMCONV
or MealMaster.
I did not create these files. These are full-color, high-resolution
scans of the BH&G Cookbook that were saved as PDF files and that is
how I am going to make them available.
I will not be converting anything and instead hand-transcribing the recipes, entering them directly into my MM.
Sean Dennis wrote to Dave Drum <=-
When I glommed the Fido's Cookbook PDF I ran it through https://pdf2text.online and saved the resulting file. I'm still working
on rebuilding what I had finished when my housemate's "genius" son hit
the delete key to ditch a file and the directory was highlighted. I managed to recover much of the loss - but not all. The cookbook project was so munged I have had to start over.
I just tried two of the BH&G PDF files with that website and the
results were gibberish, unfortunately.
Dale Shipp wrote to Dave Drum <=-
You mentioned making some number of PDF files for folks to download.
Is there a reason for making PDF instead of TXT files? The PDF files would require converting to TXT before trying to importing into MMCONV
or MealMaster.
PDF mean "(P)ortable (D)ocument (F)ormat" and is not platform
specific, as GIF is "(G)raphic (I)nterchange (F)ormat" which is
(mostly) viewable on any platform.
I know what those extensions mean.
I have a stand alone PDF to TXT converter https://tinyurl.com/BOX-FREE-SOFT as well as using
https://pdf2text.online to convert Fido's Cookbook to a usable format
I never knew that such things existed. Thanks for the links.
Ruth Haffly wrote to Dave Drum <=-
Title: Whole Wheat Biscuit Mix
Categories: Breads
Yield: 48 Servings
6 c All-purpose flour *
4 c Whole wheat flour *
1/3 c Baking powder
1/4 c Sugar
2 ts Salt
2 c Lard or Crisco shortening
* It is permissible to play with proportions of white to
whole-wheat up to just 10% white flour. Any less than 10%
white flour does not seem to do well for some reason.
~ UDD
I've used all whole wheat flour with no problems. Since we grind our
own, we keep both the pastry (soft, spring) and bread type (hard,
winter) wheat on hand. When I make the mix, I'll use about 5 cups of
the bread wheat, 3 cups of the pastry wheat in it. I've not used any
white flour in decades.
That may be the difference. I typically use Bob's Red Mill or Hodgson flours on my "projects" and specials. But I also use (former) hometown Pillsbury in many things.
Using less than 10% white flour in that biscuit recipe gives me
sinkers, every time. With a little black paint they can be hockey
pucks.
This is one that I make at holiday time when invited for dinner at a friend's/relative's crib.
Really had to hunt for blackstrap molasses last time. Until I had the inspiration to ask Hope Humphrey is her store stocked it. Bv)=
Title: Dark Rye Bread
Categories: Breads
Yield: 2 Loaves
Dale Shipp wrote to Sean Dennis <=-
You might look into the PDF to TXT programs that Dave Drum mentioned. Sounds like the result would still need some hand editing but would be better than typing the entire recipe.
Dave Drum wrote to Sean Dennis <=-
Sorry for your luck.
On 08-14-21 06:14, Dave Drum <=-
spoke to Dale Shipp about Cooking the Books <=-
I have a stand alone PDF to TXT converter https://tinyurl.com/BOX-FREE-SOFT as well as using
https://pdf2text.online to convert Fido's Cookbook to a usable format
I never knew that such things existed. Thanks for the links.
See my exchange with Sean. Apparently I had better luck with the
on-line link than he did. I have not tested the downloadable link/file. Just that it exists.
On 08-14-21 14:39, Sean Dennis <=-
spoke to Dale Shipp about Re: Cooking the Books <=-
Dale Shipp wrote to Sean Dennis <=-
You might look into the PDF to TXT programs that Dave Drum mentioned. Sounds like the result would still need some hand editing but would be better than typing the entire recipe.
I tried three different websites and programs last night and all gave terrible results, mainly ending up in gibberish. I am not planning on transcribing all of the recipes but instead just picking out a few favorites.
Sean Dennis wrote to Dave Drum <=-
Sorry for your luck.
I've always had hit-and-miss luck with PDFs and converting them back
and forth between formats. Like I said to Dale, I'll just pick out a
few favorites and transcribe them into MM.
Ruth Haffly wrote to Dave Drum <=-
Check out the flours; they will usually tell you they are milled from
hard (winter) wheat or soft (spring) wheat. Hard wheat is higher in gluten, good for structures like bread. Soft wheat is good for pastries
or quick breads that don't get kneaded to develop the gluten structure. All purpose flour is a mix of hard and soft wheat; I think the major brands use more soft wheat than hard in their common products. I tried working with it at my parent's house years ago, had less than stellar results so I bought/used the flours I knew worked better. Gave up
buying the big name brand whole wheat flours (they also make the most common white flours) when I got bags with weevils in them.
Dale Shipp wrote to Dave Drum <=-
I have a stand alone PDF to TXT converter https://tinyurl.com/BOX-FREE-SOFT as well as using
https://pdf2text.online to convert Fido's Cookbook to a usable format
I never knew that such things existed. Thanks for the links.
See my exchange with Sean. Apparently I had better luck with the
on-line link than he did. I have not tested the downloadable link/file. Just that it exists.
Have you tried a simple CTRL-A , CTRL-C and then pasting into a TXT
file? Even that will require some extra work before sending to MMCONV, but it is a simple thing to do.
Dale Shipp wrote to Sean Dennis <=-
I have rarely been faced with trying to get a PDF file into MMCONV. Tonight I managed to find a PDF file of recipes. I did a simple CTRL-A
to select (or click and scroll, shift click ). Then a CTRL-C and
opened an empty TXT file and did CTRL-V to paste. The result looked
like it would take some work, but was fairly faithful to the original. Bigest problem was that leading spaces were removed, which severely
messed with the intended formating.
Dave Drum wrote to Sean Dennis <=-
I assume you can still highlight the text you want with the pointer
tool then cut & paste into a text editor.
Dave Drum wrote to Ruth Haffly <=-
Freezing flour will kill any organisms or eggs that may be present in
the product.
Dave Drum wrote to Dale Shipp <=-
I have done in the past. But that won't work with with the PDF for
Fidos Kitchen cookbook. If you care to you can download it from this
link https://archive.org/details/fidoskitchencookbook and see what I
mean.
On 08-15-21 10:03, Dave Drum <=-
spoke to Sean Dennis about Cooking the Books <=-
I must have got lucky with the Fido cookbook. Which is a good thing -
if you've seen the PDF ..... OY!
I assume you can still highlight the text you want with the pointer
tool then cut & paste into a text editor.
Sean Dennis wrote to Dave Drum <=-
I assume you can still highlight the text you want with the pointer
tool then cut & paste into a text editor.
I can though I still enjoy hand-transcribing the recipes also.
Speaking of recipes, can you send me your updated databases? I'd like
to import them into my working MM.
Sean Dennis wrote to Dave Drum <=-
Dave Drum wrote to Dale Shipp <=-
I have done in the past. But that won't work with with the PDF for
Fidos Kitchen cookbook. If you care to you can download it from this
link https://archive.org/details/fidoskitchencookbook and see what I
mean.
You can download the entire cookbook as a text file also:
https://tinyurl.com/5tnb8nnk
Dale Shipp wrote to Dave Drum <=-
I must have got lucky with the Fido cookbook. Which is a good thing -
if you've seen the PDF ..... OY!
I assume you can still highlight the text you want with the pointer
tool then cut & paste into a text editor.
I have been able to do that with some PDF files, but the PDF version of the fidonet cookbook does not allow that. I don't know why, but it
might have to do with the way it was set up. Fortunately, I have the recipes from there in a TXT file.
buying the big name brand whole wheat flours (they also make the most common white flours) when I got bags with weevils in them.
I commonly put flour fresh in the house into the freezer for at least
two weeks. Then I sift it before use. Takes care of all manner of tiny vermin.
Whole-grain flours such as rye and wheat contain more fat than refined flours like all-purpose and can turn rancid quickly at room
temperature. For this reason, we've always recommended storing these flours in the
freezer. As long as we bring them up to room temperature before using, this has no ill effects. https://www.cooksillustrated.com
Before freezing flour, it should be tightly wrapped in a
moisture-proof product, such as plastic freezer bags. Flour should
never be frozen in
its original paper packaging unless special care is taken to ensure
the paper cannot get wet. Moisture will cause the flour to spoil.
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