New Receipts for Cooking"Miss Leslie was one of the most important American cooking authorities of the 19th century. Her books on cooking are considered among the best ever produced in this country. Of the recipes in this volume she states that "a large number have been obtained from the South.....many were dictated by colored cooks, of high reputation in the art..." In the volume is buried a jewel: the text of her Indian Meal Book, previously published separately and containing 40 pages of American (Indian) corn recipes, the first such large collection for our native grain" -- Wine and Food Library Catalogue 2000 / Jan Longone, p. 11. |
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50 cents almonds bake beans Beat beaten boiling water bottom brown cakes chicken clean cold water colour cooking cool corn cover cream currants custard deep dish dipped dough drain eggs very light Emerson Bennett fire flavoured flour fresh butter glass gradually grated gravy half a pint half a pound hour Indian meal isinglass juice kettle large table-spoonfuls lemon lima beans mace minced mixture molasses nutmeg onions orange ounce oven oysters paper peaches pearlash pepper pieces pine-apple pint potatoes pound of fresh powdered loaf-sugar powdered sugar Price 50 cents pudding quart quarter ready rennet roast roll round sauce sauce-pan sifted skimming slices smooth soft soup spoon stewed Stir the whole sufficient sweet sweet potatoes sweetbreads tarragon thick thin tomatoes turnips vanilla veal venison vinegar washed whole very hard yeast yellow rind yolks Zante currants