The first chapter covers pick-ups AKA appetizers - many which can be made in moments notice - especially helpful for drop-in visits. Somehow boiled peanuts made the cut even though they do take a while to prepare. Up next is Ladies Lunches which touts dishes with a touch of class, including candied violets and pansies which can be be used for decorating both the table and cakes. The candied flowers can be stored for up to a year and used several times. Other topics covered include dishes of fishes, comfort food - with a recipe for Poke Sallet , vegetable patch, including a few recipes for "put-ups" and Southern Hospitality with a Quail Pie.
The last chapters are a Sunday Family dinner with a delicious recipe for a roasted chicken and vegetables - a Classic Sunday dish in the South, Holidays, Hot weather food (aspics, light and or fruit salads, BBQ and ice cream), Sweet tooth and lastly Cabin cuisine - fish and game dishes.
Dining in Historic Georgia, published in 1993. A restaurant guide with recipes. A total of 48 restaurants are featured and were chosen by a three point criteria. Selections were based on historic, architectural and culinary interest. Many of the buildings or structures housing the dining spots are on the National Historic Registry.
The dishes include appetizers, entrées, breads, desserts, salads & soups and vegetables. The two eateries featured from my hometown - Trumps and Harry Bissets - closed a few years ago, although Trumps still has a catering service. A few other names I recognized were Atlanta stalwarts The Abbey, The Mansion, Lickskillet and of course Mrs Wilkes Boardinghouse in Savannah and the Blue Willow Inn which is located just down the road from me in Social Circle.
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