The  Southern cook book of fine old recipes
By: compiled and edited by Lillie S. Lustig, S. Claire Sondheim [and] Sarah Rensel; decorations by H. Charles Kellum.
Contributors: Sondheim, S. Claire, [from old catalog] joint ed.; Rensel, Sarah, [from old catalot] joint ed.
Publisher: Culinary Arts Press
Published: 1935
Place of publication: Reading, Pa
Language: eng
Format: Paperback
Number of pages: 48
Subjects: Cookery, American -- Southern states. [from old catalog]
Description: "Every part of the South is individual and distinctive in its cookery. The "Creole Dish" of New Orleans has nothing to do with racial origin but rather indicates the use of red and green peppers, onions and garlic. Oranges, grapefuit and avacados play an important part in Florida cooking. Maryland is famous for its fried chicken and its delicious seafood recipes. One thinks of Virginia, its hot breads and its sugar-cured hams. Kentucky is known for its corn "likker" and its flannel cakes. Only one thing is universally true: every corner of the South is famous for its fine cookery. ... We believe this book to contain a remarkable cross-section of fine recipes and we hope you will find it a valuable aid in your culinary efforts."--Introd.