This special reprint edition of "Aunt Mary's New England Cookbook" was written by an author only listed as "A New England Mother," who we presume is also the Aunt Mary in the title! It was first published in 1881. This book is filled dozens of delicious recipes for dishes including Beef Stew, Fricasseed Chicken, Graham Cakes, Saratoga Potatoes, Steamed Plum Pudding, Clam Chowder, Snow Pudding, Sour Milk Gingerbread, and more. This recipe book is filled with dishes, some familiar, some unusual, and even has a chapter dealing with household issues like getting rid of ants, stain removal, and treating bites, stings, cuts and burns. IMPORTANT NOTE - Please read BEFORE buying! THIS BOOK IS A REPRINT. IT IS NOT AN ORIGINAL COPY. This book is a reprint edition and is a perfect facsimile of the original book. It is not set in a modern typeface and has not been digitally rendered. As a result, some characters and images might suffer from slight imperfections, blurring, or minor shadows in the page background. This book appears exactly as it did when it was first printed. DISCLAIMER: Due to the age of this book, some methods or practices may have been deemed unsafe or unacceptable in the interim years. In utilizing the information herein, you do so at your own risk. We republish antiquarian books without judgment, solely for their historical and cultural importance, and for educational purposes.

This work has been selected by scholars as being culturally important, and is part of the knowledge base of civilization as we know it. This work was reproduced from the original artifact, and remains as true to the original work as possible. Therefore, you will see the original copyright references, library stamps (as most of these works have been housed in our most important libraries around the world), and other notations in the work. This work is in the public domain in the United States of America, and possibly other nations. Within the United States, you may freely copy and distribute this work, as no entity (individual or corporate) has a copyright on the body of the work. As a reproduction of a historical artifact, this work may contain missing or blurred pages, poor pictures, errant marks, etc. Scholars believe, and we concur, that this work is important enough to be preserved, reproduced, and made generally available to the public. We appreciate your support of the preservation process, and thank you for being an important part of keeping this knowledge alive and relevant.

Excerpt from Aunt Mary's New England Cook Book: A Collection of Useful and Economical Cooking Receipts, All of Which Have Been Practically Tested A new england mother, bringing up a large family, desir ous of properly providing healthy, attractive, and palatable food for them, has, in her experience, collected many valua ble receipts; a thorough trial of them has resulted in the gathering together of these in this little book. N 0 claim is made for a collection of fancy or artistic formulas, but great care has been used to give only tried receipts. They are offered as being of real practical use, furnishing food that is healthy and nutritious. The majority of Cook Books are filled with receipts, a large proportion of which are never used, being beyond the requirements and means of most fam ilies. These are within the reach of every housekeeper, and if carefully followed, satisfactory and beneficial results are certain. About the Publisher Forgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.com This book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully; any imperfections that remain are intentionally left to preserve the state of such historical works.

From baked beans to apple cider, from clam chowder to pumpkin pie, Keith Stavely and Kathleen Fitzgerald's culinary history reveals the complex and colorful origins of New England foods and cookery. Featuring hosts of stories and recipes derived from generations of New Englanders of diverse backgrounds, America's Founding Food chronicles the region's cuisine, from the English settlers' first encounter with Indian corn in the early seventeenth century to the nostalgic marketing of New England dishes in the first half of the twentieth century. Focusing on the traditional foods of the region--including beans, pumpkins, seafood, meats, baked goods, and beverages such as cider and rum--the authors show how New Englanders procured, preserved, and prepared their sustaining dishes. Placing the New England culinary experience in the broader context of British and American history and culture, Stavely and Fitzgerald demonstrate the importance of New England's foods to the formation of American identity, while dispelling some of the myths arising from patriotic sentiment. At once a sharp assessment and a savory recollection, America's Founding Food sets out the rich story of the American dinner table and provides a new way to appreciate American history.

Supplies 140 recipes for a wide range of appetizers, soups, vegetables, pasta, seafood, omelets, bread, desserts, and other foods

Try your hand at New England style cooking with over 350 recipes. The traditional dishes has been adapted to modern ingredients & cooking methods.