The Prairie Kitchen Cookbook
Recipes, poems, and colorful stories from the Prairie Farmer Magazine, 1841-1900
Rae Eighmey

From the Publisher
Developing recipes and sharing the results has been a lifelong vocation for Rae Katherine Eighmey. Today her kitchen library has thousands of recipes from 19th and 20th century cookbooks and pioneers' journals and magazines. It is her goal to make them easy for today's cooks to make in their own kitchens, and she has adapted hundreds of them for modern cooking methods. She says translating these recipes is part detective story, part chemistry and part old-fashioned cooking skill.

A Note from Author:
Most of the recipes have been rewritten with standard measurements and methods for the modern kitchen. Some of them have been left in original Prairie Farmer language. These are printed in italic. These unedited recipes provide insights into life in the prairie kitchen that are intriguing and sometimes amusing, such as one for steak that calls for tenderizing the meat by "beating it with a rolling pin for 10 minutes."

Softcover. 178 pp.

Price: $14.95