DIXIE DISHES by Marion W. Flexner


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This is a tempting morsel -- and a useful cookbook for those of us who have had personal and sad experience with the impossibility of getting accurate modern recipes from old time Southern cooks. I was delighted to find a recipe for the sort of Sally Lunn I remember umpty-ump years ago; another recipe for spoon bread that sounds as good (and less extravagant) as the one evolved from observation and casual conversation with a master hand. No attempt made to regionalize them, though credit is given when the recipes have authentic sources. Adapted to present needs and pocketbooks, and planned for the inexpert cook who needs a few signposts, and a few hints as to secrets of Southern cookery. Includes a judicious selection from soups, breads, fish, poultry, meats, sauces, vegetables, salads, desserts, jams and jellies, pickles, beverages, etc. Suggestions on out doors cookery and on leftovers particularly novel.

Pub Date: Nov. 5th, 1941
Publisher: Hale, Cushman & Flint