My parents lived thru the Great Depression. Needless to say that affected them and often as not how some things were handled in our home. One of the most often heard expressions in our home?
Put it on the shelf – It don’t eat
In other words waste nothing. Good advice as many once again thanks to poor government decisions face difficulty managing as costs skyrocket.

With this in mind know how long a food is safe in combination with how much you use in say a year for unopened – shelf stable foods is really helpful. If you need to find it more easily, I will also be adding it to my food links

Use this Link for the most recent version as the US FDA website
You will need to scroll down the page to find the Shelf Stable Food Storage Chart/Cheat Sheet

Crust: “all ingredients on hand”
Filling: ” a few ingredients need to be added to grocery list”

Tip from Betty Crocker – more suggestions at (not affiliate just good info) at:
Pie for Pi Day – BettyCrocker.com

So Much Food: New York Style Bagel Recipe
I had another recipe, but this one looked better when I found it about 2 years ago. I placed the link and so here it is where I can find it again.

After real NY Style bagel – anything else is just donut shaped bread.

Of course the missing “ingredient” is the Water in NYC and Yonkers, but that can’t be helped.

For the Sourdough fiends among us: You can use your Sourdough sponge as a starting point – You will need to add a good yeast and the rise will take longer, but oh my goodness, you will think you died and went to the lower East Side for breakfast.

But oh my goodness, you will think you died and went to the lower East Side for breakfast.

AND a big thank you to @jennygoycochea Her recipes are often “worth giving a try”

Continuing my dig thru unpublished Tiplet Drafts…
While doing a recipe conversion, found this link – it has quite a few “Egg” Facts – so worth a read, or you can just scroll down a bit to the Weight Class chart for the Food Math.
How Much Does An Egg Weigh ?

This book is often my “starting point” for adapting recipes to the appliances #InMySmallKitchen – My copy is the 1968 edition. Treasured for its many notes written by me, those from aunts, cousins, and even Peggy Masterson one of the “Ladies in the office” If you are interested I did see some reasonably priced copies on line, possibly Alibris or you can use this affiliate link to see what Amazon has in new & Used versions.

The Art Of Polish Cooking
Alina Zeranska

• 1968 1st Edition Library Of Congress: 68-27142
• 1968 Publisher: Double Day $6.50
• 1968 Hardcover 364 pages English
  
• 1989 Publisher: ? Pelican Publishing
• Hardcover: ? 384 pages English
• ISBN-13 ? : ? 978-0882897097
• Item Weight ? : ? 1.31 pounds
• Dimensions ? : ? 5.97 x 1.31 x 8.49 inches

i will work hard to share my versions of the recipes (almost all involve changes particularly to measurements and of course techniques. Ifyou want the original versions, you will need to get a copy of the actual hardcover book