The Saturday Evening Post All American Cookbook

More than 500 all-time favorite "favorites" from the rich and varied heritage of American cooking tradition. Included are the homely staples of Colonial and pioneer days - hoecake, pokeweed, dandelion greens and sourdough bread - along with such regional specialties as Down East Hake, Carolina Fish Muddle and Vermont Red Flannel Hash. There are easy-to-follow directions for making old-time desserts: Tipsy Parson, Plum Pudding, Irish Moss Blancmange. Charlotte Turgeon has drawn on a number of sources in making this collection: some recipes were adapted from antique cookbooks, others from the personal recollections of friends who learned their grandmother's specialties. There are down-to-earth basics for the beginning cook, and also festive extras that will delight the expert.