This simple, wholesome recipe for New England Brown Betty is made with a handful of ingredients and is adapted from my 1936 copy of The Boston Cooking School Cook Book. It’s a good way to make use of stale bread, too, which I happened to have handy. Speaking of handy things, I also made my first-ever batch of 100% hand whipped cream with my new rotary beater! It wasn’t difficult at all!
I’ve been using store bought gluten-free pasta for decades because it was something I never dared to make on my own; I wrongly assumed I needed special equipment. Then I noticed a number of recipes in my vintage cookbooks for hand cut wheat egg noodles. The recipe in my 1936 copy of the Boston Cooking School Cook Book includes the usual vintage open-ended ratio of flour to eggs: “flour enough to make very stiff dough.” While this may seem daunting to some as it was to me at one time, I actually now like the freedom to make it work with my own gluten-free creations and ratios.