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From Louisa May Alcott to Kate Douglas Wiggin, early-American writers found time to describe and prepare sumptuous dishes still cook-worthy today. Beginning with Bouillon for Parties and Germans and ending with Sauce aux Marrons, a Creole chestnut sauce served over broiled turkey chicks, this book presents the soup-to-nuts of eating in America more than a century ago.
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"There was sweet, crisp lettuce and tender radishes in scarlet coats, there were green peas, and beans, and beets, and onions, and potatoes, with dessert of wild gooseberries and plums, which were furnished gratis by the gracious mother in the woods nearby. Appetizing food is not the sole foundation of human happiness and progress, but it is surely one of the pillars thereof." - The Squatter Sovereign (1883) Mary A. HumphreyAbout the Author:
Yvonne Schofer is a humanities bibliographer at the University of Wisconsin–Madison Libraries in Memorial Library.
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Book Description Jones Books, 2003. Hardcover. Condition: New. Seller Inventory # DADAX0972121722
Book Description Jones Books, 2003. Condition: New. book. Seller Inventory # M0972121722
Book Description Jones Books, 2003. Hardcover. Condition: New. Dust Jacket Condition: New. First Edition; First Printing. 8vo 8" - 9" tall; 224 pages. Seller Inventory # 32005