Americana Cookery: An illustrated cookbook of America's traditional recipes from the nation's home economics teachers

Montgomery, AL: Favorite Recipes Press. Very Good. 1971. First Edition. Softcover. Stiff card with white comb binding. 190 pages. Index. Illustrated with black & white photographs and drawings. Corver creased and edge worn otherwise a solid copy. "Americana cookery - it's as wonderful, varied, and exciting as the country itself! So opens this collection of recipes from eight regions of the U.S.A. Each region is opened with an engaging essay of regional food culture and history, (no credits given). A fascinating collection of varied dishes to temp the novice or experienced cook. Within each regional groups you will find soups, breads, vegetables, various area meats, poultry, fish and main dishes, as well as pies, cakes etc. The Table of Contents: Americana Cookery; Americana Menus; New England; Pennsylvania Dutch; Southern; Creole; Southwestern; Midwestern; West Coast; Hawaiian. Index. The following are recipe sample from each region section with a short description taken from the text. New England- Rhode Island Clam Chowder. Probably based on Portuguese fishermen who settled around Cape Cod and Rhode Island. Pennsylvania Dutch- Supreme Mixed Tomato Pickles. Farmwives crowed their tables with a variety of relishes, pickles, preserves, jams and jellies. Eventually a fixed tradition evolved and exactly seven "sweets" and seven "sours" customarily appeared with the meals. Southern Cooking - Catfish Stew. "This recipe for catfish stew is a very old one and was probably developed by French settlers who had a long tradition of using tomatoes in their stews." Creole - Turtle Soup. Soups such as this hearty one show how the thrifty Creole homemaker used the foodstuffs available in their immediate region. Southwest - Barbecued Fish. Predictably, almost anything might be barbecued by South westerners. Midwestern - Sauerbraten. Immigrants brought distinctive Old World cooking styles which would soon help define Midwest cuisine. West Coast - Barbecued Dungeness Crab. Deriving its name from a small peninsular town in Washington where the commercial fishing for this giant red-and-cream colored delicacy supposedly originated. Hawaii - Hawaiian Rice Balls with Cheese. Sugar plantation workers from China brought their love of rice to Hawaii and helped establish this Oriental dietary mainstay in Island cookery. ; 8vo .