Great Recipes of the South
Vol 1 & 2
23+ Scanned books
These are not physical books
The cuisine of the Southern United States is defined as the regional culinary form of states generally south of the Mason-Dixon Line extending west into Texas
These are a few of the most famous cookbooks, all are a scanned copy of the original and are in the public domain.
Southern Cook Book - 322 Old Dixie Recipes
"People think of the Southland as the place where the sun shines brighter, the breezes are gentler, the birds sing sweeter and the flowers are fairer. We, who have edited this cookbook, which we hope you will find helpful, think of the Southland as the hearthstone of superb cooking. To attempt a Southern Cook Book in one small pamphlet was an ambitious undertaking. There were many fine recipes that should have been included but lack of space would not permit. It became the editors' problem to select as many, as varied and as useful a collection of recipes as it was possible to include in these few pages. Many fine dishes had to be omitted to make way for better ones.
Every part of the Southland is individual and distinctive in its cookery. The "Creole Dish" of New Orleans has nothing to do with racial origin but rather indicates the use of red and green peppers, onions and garlic. Oranges, grapefruit and avocados play an important part in Florida cookery. Maryland is famous for its fried chicken and its delicious sea food recipes. One thinks of Virginia, its hot breads and its sugarcured hams. Kentucky is known for its corn "likker" and its flannel cakes. Only one thing is universally true: Every corner of the South is famous for its fine cookery….
The very name "Southern Cookery" seems to conjure up the vision of the old mammy, head tied with a red bandanna, a jovial, stoutish, wholesome personage ... a wizard in the art of creating savory, appetizing dishes from plain everyday ingredients. But it should be remembered that not all the good cooks of the Southland were colored mammies ... or folks who lived on plantations. Southern city folks are also famous for their hospitality, their flare for entertaining and the magnificence of their palate-tickling culinary efforts. Most of the recipes in this book were gathered from this latter source, though they undoubtedly in many cases owe their origin to the colored mammies who rarely bothered to write down their recipes . . . for they were good cooks who most often could neither read nor write . . . didn't have to ... you just put 'em in front of a stove with the fixin's and they created somethin' grand . . . even if they couldn't always 'splain you jus' how.
All your life you have heard of the traditionally famous dishes of the Southland.
No names appear so frequently on hotel menus as Dixie names. No cooking seems more famous or synonymous with quality and deliciousness than Southern cooking. You will find here, published for the first time in book form, we believe, the truly amazing recipe ….We believe this book to contain a remarkable cross-section of fine recipes and we hope you will find it a valuable aid in your culinary efforts."
Aunt Caroline’s Dixieland Recipes
By: Emma and William McKinney
A Rare Collection of Choice Southern Dishes
“In the art of cooking the “Old Southern Mammy” has few equals and recognizes no peers.
The following recipes have, with great patience and kindly perseverance, been drawn from the treasured memories of Aunt Caroline Pickett, a famous old Virginia cook, the “pinch of this” and “just a smacker of that” so wonderfully and mysteriously combined by culinary masters of the Southland have been carefully and scientifically analyzed and recorded in this volume, and after a practical test of each recipe herin presented….
The variety covers a range sufficient to fully gratify the demands of the modest as well as the exacting tastes of the most pronounced epicure, and have been carefully classified and alphabetically arranged for the convenience of the housewife, and a page has been left blank opposite each page of recipes for her own favorite dishes. It is the author’s intention that this little book become a veritable treasure trove of dainty, appetizing and tasty dishes.
In sweet memories of a happy childhood spent in the atmosphere of the plantations and cabins of Virginia under the benign influence of my Dear Old Southern Mammy, Aunt Caroline, this volume is affectionately dedicated.
Southern Recipes Tested by Myself
By: Laura Thornton Knowles
“To my friends who have wanted to know
how to prepare the dishes I gave them to
eat, these recipes will clearly unfold the
mysteries that seemed so deep”.
Laura Thornton Knowles
La Cuisine Creole
A Collection of Culinary Recipes
By Lafcadio Hearn
"La Cuisine Creole" (Creole cookery) partakes of the nature of its birthplace New Orleans which is
cosmopolitan in its nature, blending the characteristics of the American, French, Spanish, Italian, West Indian
and Mexican. In this compilation will be found many original recipes and other valuable ones heretofore un-
published, notably those of Gombo file, Bouille-abaisse, Courtbouillon, Jambolaya, Salade a la Eusse, Bisque of
Cray-fish a la Creole, Pusse Cafe, Cafe brule, Brulot, together with many confections and delicacies for the
sick, including a number of mixed drinks. Much domestic contentment depends upon the successful prepa-
ration of the meal; and as food rendered indigestible through ignorance in cooking often creates discord and
unhappiness, it behooves the young housekeeper to learn the art of cooking.
It is the author's endeavor to present to her a number of recipes all thoroughly tested by experience, and em-
bracing the entire field of the "Cuisine," set forth in such clear, concise terms, as to be readily understood
and easily made practicable, thereby unveiling the mysteries which surround her, upon the entree into the
kitchen. Economy and simplicity govern "La Cuisine Creole ' ' ; and its many savory dishes are rendered palat-
able more as the result of care in their preparation than any great skill or expensive outlay in the selection of
materials. The Creole housewife often makes delicious morceaux from the things usually thrown away by the
extravagant servant. She is proud of her art, and de- servedly receives the compliments of her friends. This
volume will be found quite different from the average cook-book in its treatment of recipes, and is the only
one in print containing dishes peculiar to "la Cuisine Creole."
Dishes & Beverages of the Old South
By: Martha McCulloch-Williams
Grace before Meat
"Let me cook the dinners of a nation, and I shall not care who makes its laws." Women, if they did but know it, might well thus paraphrase a famous saying. Proper dinners mean so much—good blood, good health, good judgment, good conduct. The fact makes tragic a truth too little regarded; namely, that while bad cooking can ruin the very best of raw foodstuffs, all the arts of all the cooks in the world can do no more than palliate things stale, flat and unprofitable. To buy such things is waste, instead of economy. Food must satisfy the palate else it will never truly satisfy the stomach. An unsatisfied stomach, or one overworked by having to wrestle with food which has bulk out of all proportion to flavor, too often makes its vengeful protest in dyspepsia. It is said underdone mutton cost Napoleon the battle of Leipsic, and eventually his crown. I wonder, now and then, if the prevalence of divorce has any connection with the decline of home cooking?
A far cry, and heretical, do you say, gentle reader? Not so far after all—these be sociologic days. I am but leading up to the theory with facts behind it, that it was through being the best fed people in the world, we of the South Country were able to put up the best fight in history, and after the ravages and ruin of civil war, come again to our own. We might have been utterly crushed but for our proud and pampered stomachs, which in turn gave the bone, brain and brawn for the conquests of peace. So here's to our Mammys—God bless them! God rest them! This imperfect chronicle of the nurture wherewith they fed us is inscribed with love to their memory.
Almost my earliest memory is of Mammy's kitchen. Permission to loiter there was a Reward of Merit—a sort of domestic Victoria Cross. If, when company came to spend ….
The Blue Grass Cook Book
Compiled by: Minnie Fox
Introduction by John Fox, Jr.
It is not wise for a man who can get sea-sick in a rowboat on a mill-pond to attack a Japanese dinner just after a seventeen days' voyage across the Pacific. I was just that unwise, and for that reason perhaps can do but scant justice in this Land of the Rising Sun, to a soup in which floats bits of strange fishes from the vasty deep, unknown green things and an island of yellow custard; to slices of many colored raw fish, tough cocks' combs (real ones) or even to the stewed chicken which at this dinner at least had been shorn of everything except bones and tough sinews. …I am suddenly asked to think of a Kentucky table and that tur-baned mistress of the Blue Grass kitchen, a Kentucky cook!
It is June in Japan, and it is June in that blessed land of the Blue Grass. The sun shines there, no doubt, right now: the corn top's ripe; the meadows are in bloom and along turnpike and out in the fields the song and laughter…..
It is now breakfast time. There are strawberries in Japan, but there are also strawberries in the Blue Grass, and I shall not risk international complications by invidious comparison. In the Blue Grass they go with a yellow cream of which I dare not think. You shall find that same cream in a cup of fragrant coffee as well. There is broiled ham with a grateful odor whose source is a mystery; there are plates of hot thin meal batter cakes, each encircled with crisp, delicate black embroidery, and there is …
You climb a horse now and ride out into the morning and the sunlight and the fresh air, into the singing of those birds and the rippling stretches of blue grass, wheat and barley and wind-shaken corn….
Out there are more of those frosted silver goblets, flowering with green and "with beaded bubbles winking at the brim." And now dinner
The dining-room is the biggest and sunniest in the house. On the wall are hunting prints, pictures of game and stag heads. The table runs almost the length of it, and the snowy table-cloth hangs almost to the floor. …
"That ham! Mellow, aged, boiled in champagne, baked brown, spiced deeply, rosy pink within and of a flavor and fragrance to shatter the fast of a pope; and without a brown-edged white layer so firm that the deft carving knife passing through gave no hint to the eye that it was delicious fat. . . . The rose flakes dropped under the knife in such thin slices that the edges coiled."
After the ham the table-cloth is lifted and the dessert spread on another lying beneath.
Is it any wonder that the stories of Southern hospitality are so many and so good? …..
These things I have heard - what follows I know. There was a famous place near Lexington once which I will call Silver Springs, and there was a guest there of twenty years' standing. One morning he went over to the home of his host's son, liked it over there and stayed ten years until he died. But there is yet a better story of Silver Springs. So many guests actually died there that the host provided them with a graveyard. …sang "Nearer, my God, to Thee" over them, and buried them in the family plot. There the seven rest to-day.
All honor then to that turbaned mistress of the Kentucky kitchen - the Kentucky cook. She came to the Blue Grass from Virginia more than a hundred years ago, swift on the flying feet of the Indian. She was broad, portly, kind of heart, though severe of countenance, as befitted her dignity, and usually quick of temper and sharp of tongue. Her realm was not limited to the kitchen. She disputed the power of "mammy…….
John Fox, Jr.
Tokio, Japan, June 1, 1904.
Echos of Southern Kitchens
Compiled by: Robert E. Lee Chapter
United Daughters of the Confederacy
By United Daughters Of The Confederacy
Originally published in 1916
“What moistens the lips, what brightens the eye,
What calls back the past like the rich pumpkin Pie?”
Poultry and Game
Preserves and Jellies
Table of Measures
The Dixie Cook Book
By: Estelle Woods Wilcox
Carefully compiled From the treasured family collections of many generations of noted housekeepers:
Largely supplement by tested recipes of the more modern southern dishes, contributed
By well-known ladies of the south.
“The best is none too good.”
In attempting to plan a thoroughly practical work on Housekeeping and kindred
subjects that would meet the real needs of the Southern matrons of to-day, the well- “Practical Housekeeping: (which in its wide dissemination East and West, North and South, has reached a sale of 190,000 copies) came under our notice. Its contributions from all States of the Union have made it cosmopolitan in character, and, being undoubtedly the best cook-book for general use in print, it seemed a fitting basis for ou “Dixie Cook-Book;” therefore, with the consent of its Publishers, we have made it this, combining with the “cream” of that excellent manual a large collection of additional recipes-choice treasures from the garners of many a Southern household, handed down from generation to generation, besides many other recipes, contributed by the ladies of the South, for the more modern Southern dishes. Earnestly trusting the volume will meet the demand it is intended to supply of a reliable and complete manual for the housekeeper, we submit it to the public.
What Mrs. Fisher Knows About Old Southern Cooking
By Abbie Fisher
First published: 1881
What Mrs. Fisher Knows About Old Southern Cooking was originally published in San Francisco in 1881. It was the first African-American Cookbook published in America.
Preface And Apology.
The publication of a book on my knowledge and experience of Southern Cooking, Pickle and Jelly Making, has been frequently asked of me by my lady friends and patrons in San Francisco and Oakland, and also by ladies of Sacramento during the State Fair in 1879. Not being able to read or write myself, and my husband also having been without the advantages of an education – upon whom would devolve the writing of the book at my dictation – caused me to doubt whether I would be able to present a work That would give perfect satisfaction. But, after due consideration, I concluded to bring forward a book of my knowledge – based on an experience of upwards of thirty-five years – in the art of cooking Soups, Gumbos, Terrapin Stews, Meat Stews, Baked and Roast Meats, Pastries, Pies and Biscuits, making Jellies, Pickles, Sauces, Ice-Creams and Jams, preserving Fruits, etc. The book will be found a complete instructor, so that a child can understand it and learn the art of cooking.
MRS. ABBY FISHER,
Late of Mobile, Ala.
High Living Recipes From Southern Climes
Compiled by: L. L. McLaren, Edward H. Hamilton, W. S. Wright
Originally published in 1904
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