Food Friday: Food a la Dorcas
This week's Food Friday is from the Dorcas Society cookbook, A Book of Dorcas Dishes. Family Recipes Contributed by the Dorcas Society of Hollis and Buxton. Edited by Kate Douglas Wiggin (Maine, 1911). Kate was also the founder of this particular Dorcas Society chapter. Some may recognize her name as the author of Rebecca of Sunnybook Farm.
There is a nice introduction in the cookbook that would be of interest to those who have ancestors from this area or are interested in the Dorcas Society. If you want to learn more about the Dorcas Society of Hollis and Buxton see their website.
One of the interesting aspects of this cookbook is the recipes that are renamed so that "Dorcas" is part of the title. Some of those are featured below.
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| This page in the book shows, presumably, Kate's signature and the inscription "Poor cook but pretty good editor!" |
There is a nice introduction in the cookbook that would be of interest to those who have ancestors from this area or are interested in the Dorcas Society. If you want to learn more about the Dorcas Society of Hollis and Buxton see their website.
One of the interesting aspects of this cookbook is the recipes that are renamed so that "Dorcas" is part of the title. Some of those are featured below.
Nice post!
ReplyDeleteI notice the direction "cut up a tender chicken." Even when I was a child, women knew how to cut up a chicken into the "correct" pieces. If you were squeamish, you could ask the butcher to do it, but if you knew your stuff--like my aunt--you would just cut it up yourself.
But the same didn't go for plucking the chicken!