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In the United States the term "biscuit" was reassigned to denote a small, soft, quick-leavened bread product served piping hot. Even the characteristic of hardness implied in the name is lost in the sense A kind of small, baked cake, usually fermented, made of flour, milk, etc. Following the American Revolution, people from other parts of the country became familiar with the cookie when visiting New York City, the nation's first capitol, a factor that resulted in widespread use of the term." ---Oxford Encyclopedia of Food and Drink in America, Andrew F.

Smith editor [Oxford University Press: New York] 2004, Volume 1 (p.

There the word cookies, distinguishing small confections, appeared: The word comes from the Dutch Koeptje [koekje], meaning small cake.

By the end of the 14th Century, one could buy little filled wafers on the streets of Paris...

The development of cookies and crackers from these primitive beginnings is a history of refinements inspired by two different impulses--one plan and practical, the other luxurious and pleasure-loving.

Savory crackers represent the practical and may well have been the first convenience foods: A flour paste, cooked once, then cooked again to dry it thoroughly, becomes a hard, portable victual with an extraordinarily long storage life--perfect for traveling....

Unlike the demand for bread, there was little opportunity for cracker bakers to benefit form a home to factory movement.Sweet biscuits had previously been imported from England.When such sweets achieved a measure of popularity in this country, Belcher and Larrabee, cracker bakers in Albany, New York, imported machinery and methods for baking them shortly after the Civil War.They were baked as special treats because the cost of sweeteners and the amount of time and labor required for preparation.The most popular of these early cookies still retain their prize status.

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