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Out Of Kentucky Kitchens

Out Of Kentucky Kitchens

Marion W. Flexner
Copyright Date: 1989
Pages: 320
https://www.jstor.org/stable/j.ctt2tv6f1
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  • Book Info
    Out Of Kentucky Kitchens
    Book Description:

    "Here is the true flavor of Kentucky gathered from every part of the state. The book is a joy to cook from, and the food will warm your heart. Nobody knows Kentucky cooking better than Marion Flexner, who pioneered the field with this wonderful cookbook."

    eISBN: 978-0-8131-2949-5
    Subjects: Sociology

Table of Contents

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  1. Front Matter
    (pp. 1-6)
  2. Table of Contents
    (pp. 7-8)
  3. Author’s Preface to the Kentucky Edition
    (pp. 9-10)
    Marion W. Flexner
  4. Acknowledgments
    (pp. 11-12)
    M. W. F.
  5. Introduction
    (pp. 13-14)
    Marion W. Flexner

    It was said in the old days that if you had examined the contents of a Kentuckian’s pocket you would have found: a bowie knife, the précis of a lawsuit to defraud his neighbor, and a copy of “Paradise Lost.” There would also probably have been a sheaf of invitations—to a ball, a New Year’s Day “Open House,” a formal hunt dinner, a Derby breakfast or, in summer, a burgoo or barbecue party. For Kentuckians have always loved to entertain and have always been overly fond of good “vittals.”

    Back in 1874 when the good ladies of the Southern...

  6. Notes Concerning the Recipes in This Book
    (pp. 15-15)
  7. Table of Measurements
    (pp. 15-16)
  8. About Gourmet Powder (VE-TSON), MSG (“The Element of Deliciousness”)
    (pp. 17-18)
  9. For That Real Kentucky Flavor
    (pp. 19-28)

    Kentucky Food is said to be divided into three classes: GRUB, or common fare such as hog jowl and greens, corn pone and ’lasses or native sorghum, washed down with sassafras (spicewood) tea. VITTALS are a cut higher—for example, fried country ham and gravy, biscuits, greasy beans (beans and bacon cooked until beans are almost transparent and coated with the bacon grease), fried apple pies or sweet ’tater puddin’, coffee, etc. REPASTS constitute the top-drawer menus served for all formal occasions, from the feasts at the Governor’s inaugural ball to receptions for visiting dignitaries, weddings, etc. Here follow a...

  10. Canapés, Hors D’oeuvres and Sandwich Spreads
    (pp. 29-35)
  11. “Sippages”
    (pp. 36-42)
  12. Soups
    (pp. 43-53)
  13. Breads
    (pp. 54-78)
  14. Cheese and Eggs
    (pp. 79-82)
  15. Fish
    (pp. 83-90)
  16. Game
    (pp. 91-96)
  17. Poultry
    (pp. 97-113)
  18. Meats and Meat Sauces
    (pp. 114-140)
  19. Vegetables
    (pp. 141-162)
  20. Salads and Salad Dressings
    (pp. 163-175)
  21. Fruits, Fresh and Cooked
    (pp. 176-180)
  22. Miscellaneous Desserts and Dessert Sauces
    (pp. 181-200)
  23. Pie Crust and Miscellaneous Pastries
    (pp. 201-228)
  24. Cakes
    (pp. 229-269)
  25. Fruit Butters, Conserves, Jams, Jellies, Preserves
    (pp. 270-275)
  26. Catsup, Chutney, Pickles, Relishes
    (pp. 276-285)
  27. Candies and Nuts
    (pp. 286-290)
  28. Index
    (pp. 291-320)
  29. Back Matter
    (pp. 321-321)