From the early years of American history, here are over three hundred recipes from New England. Many would have had their basis in Colonial cooking. These are tried-and-true recipes in their original style, with measurements in "teacups," "size of an egg," or cooking in a "quick oven." Nicely illustrated with new images of Colonial fireplace cooking, this new version offers a "Notes" column beside all the original recipes so there's plenty of room for the modern cook to update the recipes. Extra "Notes" pages at the end of this book allow for additional recipes to be added. Whether it's how to cook Beef Steak or Goose, Gingerbread or New Year's Cookies, or just how to clean Carpets or make Soap, you'll find it here!
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