The recipes begin with Appetizers, Party Foods and Beverages, there are 15 pages of cheese ball and cheese straws to start us off, plus spreads, meatballs, pecan stuffed eggs, quiche, sausage balls, stuffed mushrooms, shrimp - molded and pickled, spiced nuts, dips galore, guacamole and for the beverages ~ ciders, punch and teas. Up next is Bread and Rolls with numerous recipes for biscuits, scones, yeast breads, sourdough, corn bread, gingerbread, hush puppies, muffins, pancakes & waffles, plus breads made with bananas, onion, pumpkin and zucchini and rolls made with mayonnaise, cinnamon and potatoes.
Cakes, Filling & Frosting is loaded with at least 15 pages of pound cake recipes (brown sugar, sour cream, chocolate chip, coconut, cream cheese, bourbon and 9 (!!) egg), plus cakes made with apples and applesauce, blueberries, and carrots, a Black Forest cake, cheesecakes, baked Alaska, coffee and fruit cakes, pineapple upside cake, strawberry shortcake, plus the usual white, yellow and chocolate cakes. The Murder, Inc. Cake (real name) is a chocolate cake with a chocolate pecan frosting - not sure of the origin of the name.....In the Candies & Cookies section, the recipes include caramel corn, balls of all sorts (orange, orange-coconut, peanut butter, date and bourbon), divinity, fudge, pralines, toffee, mints and cookies galore: bars, macaroons, tea cakes, squares, brownies and several options for graham crackers.
The Casseroles and Pasta chapter is filled with lots of variations on the casserole - made with meats, vegetables, chicken and seafood. plus quite a few with rice, yams and sweet potatoes. There are recipes for cheeseburger pie, red beans and rice, hash, lasagne, pizza, spaghetti and quiche. Of course the Desserts, Pastries and Pies section is loaded with too many yummy treats to count. from ice creams, sherbet, crisps, dumplings and crepes to fruit compotes, tortes & tarts, jelly rolls, cream puffs, brownies, cobblers. The pie section is loaded with fruit pies of every type, several pages cover every variation of chess pie, plus there are recipes for chocolate, coconut, pecan, pumpkin and custard pies. In Dressing & Sauces, Soup, Chili & Stew, the dressings include salad dressing, "Southern" dressing - also known as stuffing, plus BBQ and chili sauces, lots of gumbo and chowder dishes and so many soups....
Jellies, Pickles and Relishes offer multitudes of preserves, apple butter, many recipes incorporating the fig, several bread & butter pickle recipes, plus pickled watermelon rind, okra, squash and chow chow. The main dishes are found in Meats, Poultry and Seafood section which is filled with tons of ways to prepare chicken (broiled, baked, roasted, with dumplings, in pies, with rice, as a souffle or loaf), plus they are recipes for turkey, dove and Cornish hens. The meat section offers spaghetti, meatloaf, stroganoff, roasts and meatballs, while in the seafood section there are pies, bisque, gratins, scampi and pattties. Salads is filled with many congealed or molded options - at least 18 pages (!!), but there are also slaws, fruit and seafood dishes, plus a few taco, aspic, pasta, chicken and potato salads.
Vegetables consists of baked beans, sauerkraut, stuffed cabbage, corn pudding and many ways to serve okra, potatoes and sweet potatoes. There is a slim chapter on Microwave, Lo-Cal and Miscellaneous - with some sandwich and soup options, plus tips on candy making and recipes for window cleaner and potpourri. The 1879 Cookbook features remedies for the sick (biscuits, teas and soup) with a recipe for calf's head soup and instructions on making turtle soup and how to clean a turtle.
Civil War Era Recipes, NO publication date. The book was still shrink wrapped when purchased from the thrift store and I am the proud "new" owner! Most of the recipes were culled from Godley's Magazine and Lady Book, (LOVE the title!!) the most widely circulated magazine in the period before the Civil War. The magazine focused on fashion, etiquette, crafts and included short stories and recipes. All the recipes in the book are written in a narrative style, common for the time period.
The recipes begin with Breads, Cereals and Grains ~ hominy, rice, pone, pancakes, muffins, crumpets, hot cross buns, Sally Lunn bread, Yorkshire pudding and a recipe for making yeast. In Eggs and Cheese, the eggs are poached, rumbled and buttered or in an omelet or souffle, there is one recipe for mac and cheese. Vegetables offers the many uses for dandelions, plus recipes for potato chips and crisped or fried parsley.
Fish and Seafood gives the reader several ways to serve eels, perch, trout, salmon, lobster, oyster and shrimp, while the Poultry sections offers steamed, fried or fricasseed chicken, plus recipes for goose, turkey, duck, partridge and pigeon. Meats explores various ways to prepare beef, pork lamb and veal ~ stews, roasted, in patties or pies, curried, boiled or braised and frittered, with a recipe for bubble and squeak to liven up things. The Drinks and Beverages chapter offers lemonade, flavored syrups, barley water, vinegar, wine, beer and cordials.
Soups gives us gumbo, broths, stews and a pepper pot, and of course Desserts is filled with many old fashioned favorites. There are pies. cream cakes, custards, cheesecake, tarts, biscuits, Florentines, shortbread, pudding, creams & sauces, cakes ( BOTH a Jefferson AND Lincoln cake), gingerbread and ice cream. One recipe that took and entire page was the Christening Cake - made with 5 pounds of flour, 3 pounds of butter, 16 eggs and 2 pounds of sugar - with no indication of the number of servings!!
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