Originally published in 1877, this facsimile edition of one of the premier cookbooks from the nineteenth century covers all facets of cooking and housekeeping including breadmaking, cakemaking, confectionary, canning fruits, catsups and sauces, ices and ice cream, pastry, puddings, preserves, soups, management of help, carving, cutting and curing meats, hints for the well and for the sick, and medical and floral advice. By the second edition this collection of recipes from housewives and homemakers all across the country had sold more than 25,000 copies. Included are recipes from women of all walks of life from all across the country, including the wives of state governors (Mrs. Bradley of Nevada contributed a chili recipe). There's even a recipe from Mrs. Rutherford B. Hayes. The book's popularity was not limited to Ohio or the mid-West.
Pemmican and pickled plums, sauerkraut and salmi of quail, Swedish flatbread and Bohemian kolaches and Danish meat roll, dishes familiar and foods exotic--you'll find them in this cook's tour of the state from Lewis and Clark to the Age of Elegance, for in its cuisine as in its weather Nebraska is a land of variety and extremes. Interspersed with the recipes are descriptions of food preparation and fare which tell us much about how our forebears lived--industriously, ingeniously, and sometimes very well. Although many of the recipes could not be duplicated in today's kitchens, there is plenty here to challenge and stimulate amateur and professional chefs--and plenty of food for thought for social historians.