Publisher's Synopsis
This historic book may have numerous typos and missing text. Purchasers can usually download a free scanned copy of the original book (without typos) from the publisher. Not indexed. Not illustrated. 1895 edition. Excerpt: ... CHAPTER V. ENGLISH books never fail to make honorable mention of a "roast of beef," "a leg of mutton," "a dish of potatoes," "a dish of tea," etc., while with us the abundance of such things gave them, we thought, not enough importance to be particularized. Still my reminiscences extend to these. Every Virginia housewife knew how to compound all the various dishes in Mrs. Randolph's cookery book, and our tables were filled with every species of meat and vegetable to be found on a plantation, with every kind of cakes, jellies, and blanc-mange to be concocted out of eggs, butter, and cream, besides an endless catalogue of preserves, sweetmeats, pickles, and condiments. So that in the matter of good living, both as to abundance and the manner of serving, a Virginia plantation could not be excelled. The first specialty being good loaf bread, there was always a hot loaf for breakfast, hot corn bread for dinner, and a hot loaf for supper. Every house was famed for its loaf bread, and said a gentleman once to me: "Although at each place it is superb, yet each loaf differs from another loaf, preserving distinct characteristics which would enable me to distinguish, instantly, should there be a convention of loaves, the Oaklands loaf from the Greenfield loaf, and the Avenel loaf from the Rustic Lodge loaf." And apropos of this gentleman, who, it is needless to add, was a celebrated connoisseur in this matter of loaf bread, it was a noticeable fact with our cook that whenever he came to our house, the bread in trying to do its best always did its worst! Speaking of bread, another gentleman expressed his belief that at the last great day it will be found that more housewives will be punished on account of light-bread than anything else; for he knew...
