Paul Memorial Library Newfields N.H. Wednesday, February 4th at 7:00
Sandra Tarbox, Historic Foodways Culinarian and hearth cooking expert will bring her unique insight and practical experience to discuss
“The Evolution of Food Ingredients and Cooking Ware”.
Ever wonder what our colonial ancestors used to make their jellies before the advent of gelatin? How did they make bread rise before Fleischmann’s yeast? This entertaining program of food history will discuss this evolution from the colonial kitchen into the 19th and 20th centuries.