"Famous old receipts used a hundred years and more in the kitchens of the North…." by Jacqueline Harrison Smith is a historical cookbook written in the early 20th century. It gathers heirloom American recipes from both North and South, contributed by descendants, and frames them with anecdotes, menus, and notes that celebrate older traditions of hospitality.The opening of this collection presents extensive front matter and a long roll of contributors, followed by a dedication and an introduction by John Cadwalader praising early American hospitality, contrasting Northern inns and Southern homecomings, and recalling Philadelphia’s social scene, clubs, and traditions (with a memorable Fish House turtle anecdote). It then shifts to a vivid vignette of an old Virginia Christmas dinner—its advance preparations, abundant table, and lasting family relics—before offering a playful verse on “How to Cook a Husband” and a brief story elevating the household cook’s status. Sample luncheon and dinner menus showcase regional dishes and named contributors, leading into the Breads section with short reminiscences about “nursing” rising dough and a camp-cook tale, followed by numerous classic bread, waffle, and muffin recipes. The excerpt closes by moving into eggs and soups, mixing practical directions with occasional asides and regional specialties like gumbo, pepper pot, and turtle soup. (This is an automatically generated summary.)
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