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Southern Cooking Hardcover – 1941
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One of the reasons that this book was so popular with new homemakers and newlyweds, and still should be, was that it did not assume that the reader was a knowledgeable cook. The first chapter describes the best layout for a kitchen, how to select kitchen appliances, defines the differences in degrees F for a very hot, hot or quick, medium, slow and very slow oven and has a measurement conversion table.
There is a section called "Preparing a Meal" that goes into detail about things that should be, and should not be done during the preparation of a meal. A cooking time table helps the food preparer determine when to start cooking certain items, so they come out at the same time. Many recipes contain helpful tips for varying the results and ensuring success.
And I still use this cookbook. The cake recipes are always what I bake each and every cake I've ever baked by. Her white cake recipe can be used for lemon cheese cakes, chocolate, caramel. There's no stinting on using pure butter, plenty of eggs, whole milk here. And remember in her day and time, electric mixers were unheard of - all was "stirred up by hand".
There are recipes for mayonnaise, sugared ham, cornsticks, egg bread, friend cornmeal pones, cheese biscuits, jelly roll and "Mother Dull's Teacakes" - plus iced coffee with orange juice, Japanese fruit cake, Lady Baltimore cake, Lane cake, etc. And one most interesting recipe for "barbeque string beans".
Mrs. Dull runs the course here with telling you the difference between a hot oven and a quick oven to how long to cook turnips, pone cornbread, hens.
Here you can also find out the necessary utensils for a 1920 kitchen - from a home made pastry brush to ice cream freezer - and that freezer isn't electric either. She also tells you about selecting your range - where to place it(not against a side wall where the burners could cause a fire). Also the 4 types of refrigeration available - ice, oil, gas and electric. She says regarding refrigeration and drainage "no drip pan is never found today in any carefully conducted household".
This is a treasure of a cookbook - and even if you aren't big into cooking, it is an interesting look into the early 1900s and how food was prepared and served.
Dieters - beware.