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Welcome friends! Welcome back to the kitchen and back to Sunday Morning and The Old Cookbook Show. Today we’re diving into a truly special piece of Canadian culinary history: a 1950 community cookbook from the Independent Order of Oddfellows and Rebekahs Home in Barrie, Ontario—sent in by a viewer (thank you!). This book has everything I love about old cookbooks: handwritten notes, check marks, spills, taped-together pages, and a history of being cooked from again and again. The cover is gone, the binding replaced with butcher twine, and nearly every recipe is annotated with “good,” “no good,” “fancy,” or “great for a party.” A well-loved community cookbook tells a story—and this one tells many. Today we’re making a recipe simply titled “Easy Cookies”, though we’re baking it in a 9×9 pan just as the original cook noted. With no added fat (other than what’s in the eggs) and a simple mix of brown sugar, flour, eggs, vanilla, baking powder, salt, and chopped nuts, this recipe turns into a soft, chewy, in-between-a-cookie-and-a-cake bar that goes perfectly with a cup of tea. I also use up the last bits of ingredients in the cupboard—light brown sugar I didn’t know I had, a handful of almonds, the end of a bag of pecans. Vintage recipes are great for that. We bake it, taste it, and talk about the Oddfellows/Rebekahs, community cookbooks, the value of imperfect books, recipe notes from long-gone cooks, and why these “easy cookies” deserve their check mark. Stick around to the end for a chat about cookbook collecting, the joy of well-used recipes, and a preview of a future episode: the bath bun dough that had… a wobble. ⭐ What’s in this episode: Exploring a 1950 IOOF & Rebekah Home community cookbook The charm of handwritten notes, check marks & kitchen stains Making Easy Cookies (more like a chewy bar than a cookie!) Using simple pantry staples: brown sugar, flour, eggs, vanilla & nuts Baking in a 9×9 pan instead of cookies—just like the original note says Tasting, reviewing & discussing recipe variations Why “goes well with tea” is a perfectly legitimate category Cookbook collecting insights: why imperfect books matter A teaser for the upcoming Bath Bun experiment ⭐ Recipe ideas & variations: Swap nuts for chocolate chips Add cinnamon, nutmeg, or cardamom Include candied peel or dried fruit Try different nut mixes like walnuts, hazelnuts, or cashews Dust with powdered sugar after baking Easy Cookies Recipe Sift together 1/2 cup flour, ½ teaspoon baking powder, ¼ teaspoon salt. Beat 2 large eggs very light; gradually beat in 1 cup brown sugar. Add dry ingredients to egg and sugar mixture. Beat thoroughly; add one teaspoon vanilla and 1 cup chopped nuts. Spread mixture in buttered and floured pan about 9 inches square. Bake about 25 minutes in 350 degrees. Cut in strips about 1 x 4½ inches, while warm. ELMA FAIRMAN More info about Hope Air: https://hopeair.ca/ https://hopeair.ca/impact-report-2024/ Here is the link to our Apron: https://searchandrescuedenim.com/products/s-r-x-glen-friends-chef-apron?country=IO&variant=50865649877152 https://searchandrescuedenim.com/GLENANDFRIENDSCOOKING Discount code to be used at checkout: GLENANDFRIENDSCOOKING Buy us a cup of tea: https://ko-fi.com/glenandfriendscooking Help us out with a PayPal donation: https://www.paypal.com/cgi-bin/webscr?cmd=_s-xclick&hosted_button_id=T4FPGUQABAUTE Join this channel: https://www.youtube.com/channel/UCsU15yvILBmnHPeAf4SFVaQ/join This channel is nothing without you our viewers! Thanks for watching the Old Cookbook Show and our Historical Cooking. #LeGourmetTV #GlenAndFriendsCooking Check out our Aviation and Flying Channel: https://www.youtube.com/glenshangar

Welcome friends! Today we’re back in the kitchen making one of my all-time favourite holiday desserts: a moist and flavour-packed Eggnog Cake with a buttery rum-cinnamon streusel topping. I make this cake every November, and honestly… it never gets old. If you love classic Christmas baking, warm spices, and the cozy flavour of eggnog, this one’s for you. In this video I walk through the full recipe step-by-step: mixing the batter, building the streusel, choosing the right eggnog, adding nutmeg, cinnamon, vanilla, sour cream, and just a splash of dark rum (I’m using Newfoundland Screech!). Of course, you can make this rum-free if you prefer—just substitute milk or rum extract. This cake is incredibly tender thanks to the sour cream, lightly spiced, and topped with a messy-but-perfect streusel that melts into the batter while it bakes. It’s the ideal holiday dessert, Christmas brunch cake, or “first-time-eggnog-is-back-in-the-store” celebration treat. Stick around to the end where Julie joins me for a tasting. As always, the full recipe appears on screen and in the description box below. If you're watching on your smart TV: Yes, the description box can be opened—poke around those controls! 🎅 Perfect for: holiday baking, Christmas dessert ideas, eggnog lovers, cosy winter recipes, and fans of nostalgic kitchen traditions. ⭐ Ingredients in this recipe: Eggnog Butter & sugar Eggs Sour cream Flour, baking powder, cinnamon & freshly grated nutmeg Vanilla Dark rum (Screech or your favourite) — optional Brown sugar & melted butter for streusel ⭐ What you’ll see in this video: Mixing the eggnog cake batter Building a cinnamon-nutmeg streusel How to substitute if you don’t cook with rum Why store-bought eggnog tastes the way it does Tasting notes and annual upgrades to the recipe A cameo from Julie The perfect bake for the holiday season 🍰 If you love eggnog recipes, check these out too: Eggnog Ice Cream: https://youtu.be/s2c2N-KFxlc Eggnog Cheesecake: https://youtu.be/GiIVRHlR3aY Traditional Cooked Eggnog: https://youtu.be/qIF5OWckBzQ Classic Uncooked Eggnog: https://youtu.be/kNZJME9Xn5s Eggnog Cake Recipe Ingredients: Crumb Topping 125 mL (½ cup) All Purpose flour 125 mL (½ cup) brown sugar, packed 5 mL ( 1 tsp) cinnamon 1 mL (¼ tsp) nutmeg 30 mL (2 Tbsp) rum 60 mL (¼ cup)  butter, melted Cake 175 mL (3/4 cup) sugar 125 mL (½ cup) butter 75 mL (1/3 cup) sour cream 125 mL (½ cup) eggnog 2 eggs 5 mL (1 tsp) pure vanilla extract 30 mL (2 Tbsp) rum 375 mL (1 1/2 cups) all-purpose flour 10 mL (2 tsp) baking powder 5 mL ( 1 tsp) cinnamon 1 mL (¼ tsp) nutmeg Method: Preheat oven to 180ºC (350°F). Combine all of the Crumb Topping ingredients until crumbly, and set aside. Cream together the butter and sugar until light and fluffy. Add the eggs one at a time, mix until smooth. Add the and mix until well incorporated. Combine the eggnog, sour cream, vanilla and rum. Combine the dry ingredients. Alternate between adding the dry ingredients and the eggnog to the creamed butter mixture. Scrape the batter into a greased 9x9" pan, and sprinkle over the crumb topping. Bake for 40-45 minutes, or until a tester comes out clean. More info about Hope Air: https://hopeair.ca/ https://hopeair.ca/impact-report-2024/ Here is the link to our Apron: https://searchandrescuedenim.com/products/s-r-x-glen-friends-chef-apron?country=IO&variant=50865649877152 https://searchandrescuedenim.com/GLENANDFRIENDSCOOKING Discount code to be used at checkout: GLENANDFRIENDSCOOKING Buy us a cup of tea: https://ko-fi.com/glenandfriendscooking Help us out with a PayPal donation: https://www.paypal.com/cgi-bin/webscr?cmd=_s-xclick&hosted_button_id=T4FPGUQABAUTE Join this channel: https://www.youtube.com/channel/UCsU15yvILBmnHPeAf4SFVaQ/join This channel is nothing without you our viewers! Thanks for watching the Old Cookbook Show and our Historical Cooking. #LeGourmetTV #GlenAndFriendsCooking Check out our Aviation and Flying Channel: https://www.youtube.com/glenshangar

Welcome back to Sunday Morning and The Old Cookbook Show! Today we’re diving deep into Canadian culinary history with a fascinating recipe from two vintage Five Roses Flour cookbooks — the English and French editions of the same year. Even though they’re technically the same cookbook, the recipes often differ in name, detail, and even ingredients. And today’s recipe is a perfect example. In English, this recipe is called Sour Cream Pie — but in the French edition, it becomes Tarte à la Cannelle, a classic old-fashioned cinnamon pie. Same recipe… different cultural focus. I love exploring these subtle differences between vintage Canadian English and French cookbooks, and this one reveals so much about ingredient naming, method changes, and how instructions were written for different audiences. In this episode, we make this unique sour cream cinnamon pie using thick sour cream, fragrant cinnamon, nutmeg, currants (or petit raisin), and a simple meringue folded straight into the filling for an unexpectedly cake-like texture. We also compare the wildly different baking instructions — the English version is vague, but the French version tells you exactly what to do. You’ll see how I prep the vintage-style pie crust, why I use a metal pie tin and a hot pizza stone, and how the filling puffs beautifully into a surprisingly light, custard-meets-cake interior. This is a heritage raisin pie that’s not too sweet, not too heavy — just perfect. Honestly? It would make an incredible breakfast pie. If you love vintage Canadian cookbooks, retro baking, bilingual recipe history, or old-fashioned pie recipes, this episode is a treat. And yes — as always — the full recipe appears at the end of the video, including the translated French instructions (which are much clearer than the English version!). Thanks for joining me in the kitchen — see you again soon! More info about Hope Air: https://hopeair.ca/ https://hopeair.ca/impact-report-2024/ Here is the link to our Apron: https://searchandrescuedenim.com/products/s-r-x-glen-friends-chef-apron?country=IO&variant=50865649877152 https://searchandrescuedenim.com/GLENANDFRIENDSCOOKING Discount code to be used at checkout: GLENANDFRIENDSCOOKING Buy us a cup of tea: https://ko-fi.com/glenandfriendscooking Help us out with a PayPal donation: https://www.paypal.com/cgi-bin/webscr?cmd=_s-xclick&hosted_button_id=T4FPGUQABAUTE Join this channel: https://www.youtube.com/channel/UCsU15yvILBmnHPeAf4SFVaQ/join This channel is nothing without you our viewers! Thanks for watching the Old Cookbook Show and our Historical Cooking. #LeGourmetTV #GlenAndFriendsCooking Check out our Aviation and Flying Channel: https://www.youtube.com/glenshangar

Welcome friends! Today we’re back in the kitchen cooking something rare for this channel — fresh wild-caught lake trout flown in from Howell’s Fish in Wiarton. After a fun aviation adventure (which you can see on the airplane channel: https://youtu.be/7cwHKxjE1jY), we’re bringing home this beautiful piece of Ontario lake trout and cooking it en papillote with simple, classic flavours: fennel, shallot, thyme, lemon, white wine and olive oil. To go with it, we’re making a rustic basmati and wild rice pilaf — toasted basmati, soaked wild rice, celery, onion, shallot, peas, chicken stock and a splash of wine. Both dishes take about 20 minutes and come together into a bright, flavourful weeknight meal that looks elegant on the plate but is wonderfully simple to make. If you’re looking for an easy lake trout recipe, a baked trout en papillote, or a hearty homemade rice side dish, this video walks you through the process step-by-step — including prepping the parchment packet, tips for cooking fish in the oven, how to get nutty, separate rice grains, and how to add wine for acidity and flavour without overcomplicating things. Whether you love flying, cooking, vintage food techniques, classic recipes, or just want a fresh homemade dinner idea, this one’s for you. Thanks for watching — and yes, I really should cook fish more often! ——— ✈️ See the flying adventure that brought home this trout on the aviation channel 🍽 Ingredients & steps shown clearly in the full video 📚 Cooking on YouTube since 2007 — thanks for being here! Trout en Papillote Ingredients: Trout - whole or fillet Drizzle of oil Salt & pepper to taste 2 shallots, sliced ½ fennel bulb, sliced 2-3 sprigs thyme 3-4 slices lemon Few glugs of white wine Method: Pre-heat oven to 400ºF Drizzle some oil on a piece of parchment paper, placed on a baking sheet. Place the fish on the parchment, season with salt and pepper, then pace the other ingredients on top of the fish. Glug on some wine, and then fold up the parchment, sealing it to keep the steam inside. Bake in the oven for about 20 minutes. More info about Hope Air: https://hopeair.ca/ https://hopeair.ca/impact-report-2024/ Here is the link to our Apron: https://searchandrescuedenim.com/products/s-r-x-glen-friends-chef-apron?country=IO&variant=50865649877152 https://searchandrescuedenim.com/GLENANDFRIENDSCOOKING Discount code to be used at checkout: GLENANDFRIENDSCOOKING Buy us a cup of tea: https://ko-fi.com/glenandfriendscooking Help us out with a PayPal donation: https://www.paypal.com/cgi-bin/webscr?cmd=_s-xclick&hosted_button_id=T4FPGUQABAUTE Join this channel: https://www.youtube.com/channel/UCsU15yvILBmnHPeAf4SFVaQ/join This channel is nothing without you our viewers! Thanks for watching the Old Cookbook Show and our Historical Cooking. #LeGourmetTV #GlenAndFriendsCooking Check out our Aviation and Flying Channel: https://www.youtube.com/glenshangar

Welcome friends, and welcome back to Sunday Morning and The Old Cookbook Show! Today we’re diving into a charming vintage recipe from “New and Exciting Allinson Recipes”, an undated flour-company cookbook likely from the late 1940s or early 1950s. These promotional cookbooks were created to encourage home bakers to use the company’s flour—and the recipes were usually carefully tested, reliable, and designed to help you succeed in the kitchen. This recipe is called a Cup of Tea Loaf, and—surprise—it’s not just a loaf to serve with tea, but a loaf made with actual brewed tea! Using strong black tea, mixed dried fruit (currants, raisins, candied peel), flour, sugar, lard, and bicarbonate of soda, this recipe produces a traditional British style fruit loaf similar to early soda breads and tea cakes. Along the way, we explore: • Using vintage flour brand substitutions in modern kitchens • Working with UK measurements in North America • How older recipes sometimes react differently due to ingredient changes over time • Why this recipe may over-bake easily and how to fix it • Adjusting leavening technique for a better rise Even though this tea loaf baked a little long, the flavour is excellent—and with slight adjustments to the baking time and method (like mixing the bicarbonate with the flour instead of the hot fruit mixture), it becomes a delicious, classic British-style teatime treat. If you love: • historical recipes • vintage baking • old cookbooks and kitchen nostalgia • reviving recipes from the 1940s and 1950s …then this episode is for you! And yes—our Glen & Friends aprons are mentioned! Strong, durable, and used in kitchens, gardens, and even workshops. Links below if you’d like one for yourself or as a gift. Thanks for joining us on another journey through the past. See you again soon! Cup of Tea Loaf INGREDIENTS 8 ozs. Allinson Cake-Flour or Allinson Pastrycook S.R. Flour 3 ozs. lard 3 ozs. granulated sugar 1 teaspoonful bicarbonate of soda ¼ pint cold strained tea ¼ Ib. mixed fruit METHOD 1. Bring the tea and fruit to the boil, simmer for five minutes. Add bicarbonate and cool. 2. Mix the lard and sugar, add flour and cold liquid, turn into a loaf tin. 3. Bake in a moderate oven at 350 deg. F. or Mark 4/5 for one hour. 4. Serve well-dredged with castor sugar. More info about Hope Air: https://hopeair.ca/ https://hopeair.ca/impact-report-2024/ Here is the link to our Apron: https://searchandrescuedenim.com/products/s-r-x-glen-friends-chef-apron?country=IO&variant=50865649877152 https://searchandrescuedenim.com/GLENANDFRIENDSCOOKING Discount code to be used at checkout: GLENANDFRIENDSCOOKING Buy us a cup of tea: https://ko-fi.com/glenandfriendscooking Help us out with a PayPal donation: https://www.paypal.com/cgi-bin/webscr?cmd=_s-xclick&hosted_button_id=T4FPGUQABAUTE Join this channel: https://www.youtube.com/channel/UCsU15yvILBmnHPeAf4SFVaQ/join This channel is nothing without you our viewers! Thanks for watching the Old Cookbook Show and our Historical Cooking. #LeGourmetTV #GlenAndFriendsCooking Check out our Aviation and Flying Channel: https://www.youtube.com/glenshangar

Discover a rich and comforting classic pot roast recipe with a French twist in today’s episode of What Was On Sale at the Grocery Store. A simple package of stewing beef leads to a tender slow braised pot roast cooked in white wine, tomato, and cream, inspired by methods found in historic French cookbooks from the 1700s and 1800s. This pot roast uses tough, affordable cuts of beef and transforms them into a melt-in-your-mouth meal after six hours of low-and-slow cooking. Instead of red wine, we use white wine for pot roast, which lifts and brightens the flavours of the onions, mushrooms, garlic, and thyme—creating a sauce that enhances the dish rather than overpowering it. Add homemade chicken or beef stock, fresh vegetables, and a simple cream-based thickener at the end, and you have a deeply flavourful, old-fashioned pot roast recipe that goes perfectly with mashed potatoes (or your favourite root vegetables). Whether you’re a fan of budget-friendly comfort food, classic Sunday dinner recipes, vintage cooking techniques, or just want a new pot roast idea that isn’t your mom’s traditional recipe, this one is easy, approachable, and packed with flavour. 🥩 In This Video: • How to choose stewing beef and turn it into pot roast • Why old French recipes use white wine in beef braises • Slow braising techniques for tender, juicy beef • Building flavour with vegetables, tomato, stock, and wine • Making a creamy, silky pot roast gravy • Why browning isn’t always necessary • Tips for oven braising, slow cookers, and cast iron pots This recipe proves that humble ingredients + time = amazing results, and it’s a perfect dish for family dinners, meal prep, or cold weekends at home. 👍 If you enjoy vintage recipes, old cookbooks, rustic French cooking, or discovering what can be made from whatever was on sale at the grocery store, don’t forget to like, subscribe, and explore the channel for more. Ingredients: 3-4 onions, halved 2-3 carrots, chopped Handful of mushrooms , halved 375 mL (1-½ cups) beef broth 125 mL (½ cup) white wine 60 mL (¼ cup) tomato paste 6 sprigs fresh thyme 2 garlic cloves, crushed Salt and pepper to taste 1Kg (2 lb) boneless beef pot roast 60 mL (¼ cup)35% cream 45 mL (3 Tbsp) all-purpose flour Method: Preheat oven to 300ºF (150ºC) In a Dutch oven, combine onion, carrots, mushrooms, broth, wine, tomato paste, thyme, garlic, salt, pepper, and beef. Cover and cook in the oven until beef is tender, about 4 - 5 hours. Remove beef and veggies to a plate, and keep warm. Whisk cream with flour. Bring cooking liquid to a boil in Dutch oven. Gradually whisk cream / flour mixture into Dutch oven. Cook on high until thickened, about 5 minutes. Spoon over beef at the table. More info about Hope Air: https://hopeair.ca/ https://hopeair.ca/impact-report-2024/ Here is the link to our Apron: https://searchandrescuedenim.com/products/s-r-x-glen-friends-chef-apron?country=IO&variant=50865649877152 https://searchandrescuedenim.com/GLENANDFRIENDSCOOKING Discount code to be used at checkout: GLENANDFRIENDSCOOKING Buy us a cup of tea: https://ko-fi.com/glenandfriendscooking Help us out with a PayPal donation: https://www.paypal.com/cgi-bin/webscr?cmd=_s-xclick&hosted_button_id=T4FPGUQABAUTE Join this channel: https://www.youtube.com/channel/UCsU15yvILBmnHPeAf4SFVaQ/join This channel is nothing without you our viewers! Thanks for watching the Old Cookbook Show and our Historical Cooking. #LeGourmetTV #GlenAndFriendsCooking Check out our Aviation and Flying Channel: https://www.youtube.com/glenshangar

Welcome friends, welcome back to Sunday morning and The Old Cookbook Show! Today, we’re moving 100 years forward in baking history — from Mrs. Dods’ 1829 Scotch Diet Cake to a 1920s Casco Potato Flour Sponge Cake from The New Edwardsburg Recipe Book, published by the Canada Starch Company Limited of Montreal. This vintage cake recipe showcases how baking evolved in the early 20th century — from simple whipped eggs and sugar to the widespread use of baking powder. The result? A light, fluffy, old-fashioned sponge cake with a beautiful texture — perfect with fruit compote, whipped cream, or a dusting of sugar. This is more than a simple sponge cake — it’s a piece of Canadian baking history, captured in an advertising cookbook nearly a century old. Whether you love vintage recipes, historical baking, or you just want to see how home cooks adapted over time, this episode is for you. CASCO POTATO FLOUR SPONGE CAKE 2 Eggs ½ cup Sugar 1 teaspoon Baking Powder ½ cup Casco Potato Flour 2 Tablespoons Water if needed SEPARATE eggs, beating yolks thick, add sugar and continue beating; beat whites of eggs stiff and beat into first mixture. Mix baking powder and potato flour and sift into mixture. Bake in a moderate oven about 30 minutes. 2025 Give Hope Wings Fundraiser Page: https://ca-p2p.engagingnetworks.app/31190/ghw2025/180784/glens-hangar More info about Hope Air: https://hopeair.ca/ https://hopeair.ca/impact-report-2024/ Here is the link to our Apron: https://searchandrescuedenim.com/products/s-r-x-glen-friends-chef-apron?country=IO&variant=50865649877152 https://searchandrescuedenim.com/GLENANDFRIENDSCOOKING Discount code to be used at checkout: GLENANDFRIENDSCOOKING Buy us a cup of tea: https://ko-fi.com/glenandfriendscooking Help us out with a PayPal donation: https://www.paypal.com/cgi-bin/webscr?cmd=_s-xclick&hosted_button_id=T4FPGUQABAUTE Join this channel: https://www.youtube.com/channel/UCsU15yvILBmnHPeAf4SFVaQ/join This channel is nothing without you our viewers! Thanks for watching the Old Cookbook Show and our Historical Cooking. #LeGourmetTV #GlenAndFriendsCooking Check out our Aviation and Flying Channel: https://www.youtube.com/glenshangar

Please watch this Doc about the Patty: https://youtu.be/-PxtCIMeRMY?si=b-VZ5lMS5U-3UD8m Welcome friends, welcome back to the kitchen! Today we’re doing a little story time and cooking up something that’s definitely not traditional — my take on a Jamaican-style beef patty, inspired by growing up in Scarborough, Toronto. This isn’t authentic, but it’s full of flavour, nostalgia, and heart. I’m calling it The Glen Patty — a homemade, puff pastry hand pie filled with bold Caribbean-inspired spices and a bit of Toronto history. As a Scarborough boy, I grew up on patties from Warden Station and Kennedy Station, and later switched to Randy’s Patties — before they closed. So today, I’m chasing that flavour memory using what I’ve got on hand: ground beef, curry powder, thyme, freshly ground allspice (yes, allspice is one berry, not a blend!), onions, potatoes, and just a touch of Marmite and my homemade Worcestershire sauce for umami depth. The pastry? Definitely not authentic — I found some puff pastry hiding in the freezer and decided to make it work. The result: flaky, rich, spicy, and satisfying. It’s not a Randy’s patty… but it’s a really good homemade beef hand pie. More than anything, this video is about experimentation and respecting tradition while making it your own. Every culture has hand pies — portable, flavourful, and made from leftovers. So go into your kitchen, play with your ingredients, and make something delicious. And if you can, please support your local food bank or a children’s breakfast program. Times are tough, and a small act of kindness can mean a lot. 👉 Watch now to see how I build bold flavour, layer spice, and bake up The Glen Patty — my Scarborough-inspired hand pie story. Recipe For the Filling: 500g (1 pound) ground beef (or pork, chicken, turkey) 1 large yellow onion, small dice 1 small potato, small dice 1 Scotch bonnet pepper, small dice 2 medium cloves garlic, minced Thumb of ginger, minced 250 mL (1 cup) broth 30 mL (2 Tbsp) Worcestershire sauce 15 mL (1 Tbsp) curry powder 2 mL (½ tsp) allspice Salt and pepper to taste 2 mL (½ tsp)  turmeric 5 mL (1 tsp) thyme 60 mL (¼ cup) breadcrumbs 4 green onions, chopped Egg wash 500g of pastry cut into 8 equal pieces More info about Hope Air: https://hopeair.ca/ https://hopeair.ca/impact-report-2024/ Here is the link to our Apron: https://searchandrescuedenim.com/products/s-r-x-glen-friends-chef-apron?country=IO&variant=50865649877152 https://searchandrescuedenim.com/GLENANDFRIENDSCOOKING Discount code to be used at checkout: GLENANDFRIENDSCOOKING Buy us a cup of tea: https://ko-fi.com/glenandfriendscooking Help us out with a PayPal donation: https://www.paypal.com/cgi-bin/webscr?cmd=_s-xclick&hosted_button_id=T4FPGUQABAUTE Join this channel: https://www.youtube.com/channel/UCsU15yvILBmnHPeAf4SFVaQ/join This channel is nothing without you our viewers! Thanks for watching the Old Cookbook Show and our Historical Cooking. #LeGourmetTV #GlenAndFriendsCooking Check out our Aviation and Flying Channel: https://www.youtube.com/glenshangar