Dishes & Beverages of the Old South, by Martha McCulloch Williams - The Original Classic Edition

This is a freshly published edition of this culturally important work, which is now, at last, again available to you.

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These few paragraphs distill the contents and gives you a short overview and insight of this work and the authors style:

The forks in particular were of a classic grace so much so that when, in looking through my big sister's mythology I came upon a picture of Neptune with his trident, I called it his flesh-fork, and asked if he were about to take up meat with it, from the waves boiling about his feet.

...My individual Mammy was in figure an oblate spheroid she stood five feet, one inch high, weighed two hundred and fifty pounds, had a head so flat buckets sat on it as of right, was as light on her feet, in number twelve shoes, as the slimmest of her children and foster children, could shame the best man on the place at lifting with the hand-stick, or chop him to a standstill if her axe exactly suited her.

...Add a good pinch of salt, rub well through lard or butter the size of the fist, then wet with sour milk to a moderately soft dough, roll out, working quickly, cut with small round cutter, set in hot pans, leaving room to swell, and bake in a quick oven just below scorching heat.

...Sift sound fresh white cornmeal, wet with cold water to a fairly soft dough, shape it by tossing from hand to hand into small pones, and lay them as made into a hot pan well sprinkled with dry meal.

...Make dough as for plain bread, but add the least trifle of salt, sweep the hot hearth very clean, pile the dough on it in a flattish mound, cover with big leaves cabbage leaves will do at a pinch, or even thick clean paper, then pile on embers with coals over them and leave for an hour or more, according to size.