"Mary at the Farm and Book of Recipes Compiled during Her Visit among the "Pennsylvania Germans"" by Edith May Bertels Thomas. Published by Good Press. Good Press publishes a wide range of titles that encompasses every genre. From well-known classics & literary fiction and non-fiction to forgotten−or yet undiscovered gems−of world literature, we issue the books that need to be read. Each Good Press edition has been meticulously edited and formatted to boost readability for all e-readers and devices. Our goal is to produce eBooks that are user-friendly and accessible to everyone in a high-quality digital format.
Dive into the history of Miss Mary Bobo’s Boarding House and enjoy a celebration of traditional southern recipes with her delectable dishes that made her an American legend. Shortly before noon, about sixty guests gather on the front porch and lawn of Miss Mary Bobo's Boarding House in Lynchburg, Tennessee for a mid-day dinner. Each table is cared for by a Lynchburg hostess, a lady from the town who sees to it that the bowls and platters are kept full, that everyone meets each other at the table, that the conversation is always flowing, and that everyone has a grand time. The dinner bell is rung and as each name is called, diners follow their hostess to the dining table. Now you can give your guests the same delicious southern dishes served at Miss Mary Bobo's Boarding House. None are difficult to cook, but all are best when prepared by caring hands and served with friendship, a recipe that all boarding houses have found to be foolproof! In Miss Mary Bobo’s Boarding House Cookbook, you’ll discover delicious dishes including… Unforgettable Ham Balls, Miz Bobo’s Cabbage Relish, Miss Mary’s Famous Chicken and Pastry, Moore County Mushroom Soup and more Miss Mary Bobo’s Boarding House Cookbook is the perfect collection of recipes to entertain guests, bring family and friends together, and of course, enjoy some good old-fashioned Southern cooking.
Home cooks and gourmets, chefs and restaurateurs, epicures, and simple food lovers of all stripes will delight in this smorgasbord of the history and culture of food and drink. Professor of Culinary History Andrew Smith and nearly 200 authors bring together in 770 entries the scholarship on wide-ranging topics from airline and funeral food to fad diets and fast food; drinks like lemonade, Kool-Aid, and Tang; foodstuffs like Jell-O, Twinkies, and Spam; and Dagwood, hoagie, and Sloppy Joe sandwiches.
The Key to the Blue Workbook gives clear, thoroughly-explained answers to all exercises in the Blue Workbook, one of four workbooks in the Grammar for the Well-Trained Mind series, providing detailed, well-designed exercises in the correct use of English grammar. The Key to the Blue Workbook gives clear, thoroughly-explained answers to all exercises in the Blue Workbook, one of four non-sequential books in the Grammar for the Well-Trained Mind series, providing detailed, well-designed exercises in the correct use of English grammar. The Key, along with the accompanying Blue Workbook and the Core Instructor Text, make up Grammar for the Well-Trained Mind: a complete course that takes students from basic definitions (“A noun is the name of a person, place, thing, or idea”) through advanced sentence structure and analysis, all the grammar skills needed to write and speak with eloquence and confidence. This innovative program combines the three essential elements of language learning: understanding and memorizing rules (prescriptive teaching), repeated exposure to examples of how those rules are used (descriptive instruction), and practice using those rules in exercises and in writing (practical experience). Each year, parents and teachers go through the dialogue, rules, and examples in the Core Instructor Text; students follow along in the Workbook. This repetition solidifies the concepts, definitions, and examples in the student’s mind. There are four Workbooks, one for each year. Each Workbook contains the same rules and examples, but four completely different sets of exercises and assignments, allowing students to develop a wide-ranging knowledge of how the rules and examples are put to use in writing. Each Key to the Workbooks provides not only answers, but also explanations for the parent/instructor, and guidance as to when the answers might be ambiguous (as, in English, they often are). All of the rules covered, along with the repeated examples for each, are assembled for ongoing reference in the Comprehensive Handbook of Rules (soon to be renamed as The Grammar Guidebook). Every step of the sentence diagramming process is gathered for reference, along with illustrations, in The Diagramming Dictionary. These will become the student’s indispensable guide to writing through high school, into college and beyond. Step-by-step instruction takes students from the most basic concepts through advanced grammatical concepts such as modal and hortative verbs and multiple functions of noun clauses. Extensive diagramming exercises reinforce the rules and help technical and visual learners to understand and use the English language effectively. Each step of the diagramming process is illustrated and thoroughly explained to the student. Text for examples and exercises are drawn from great works of literature, as well as from well-written nonfiction texts in science, mathematics, and the social sciences. Regular review is built into each year of work. The Key accompanies one of four non-sequential workbooks, each containing new exercises that allow students to practice and apply the grammar principles under study.
This “grandmother of all Mennonite cookbooks” brings a touch of Mennonite culture and hospitality to any home that relishes great cooking. Mary Emma Showalter compiled favorite recipes from hundreds of Mennonite women across the United States and Canada noted for their excellent cooking into this book of more than 1,100 recipes. These tantalizing dishes came to this country directly from Dutch, German, Swiss, and Russian kitchens. Old-fashioned cooking and traditional Mennonite values are woven throughout. Original directions like “a dab of cinnamon” or “ten blubs of molasses” have been standardized to help you get the same wonderful individuality and flavor. Showalter introduces each chapter with her own nostalgic recollection of cookery in grandma’s day—the pie shelf in the springhouse, outdoor bake ovens, the summer kitchen. First published in 1950, Mennonite Community Cookbook has become a treasured part of many family kitchens. Parents who received the cookbook when they were first married make sure to purchase it for their own sons and daughters when they wed. This 65th anniversary edition adds all new color photography and a brief history while retaining all of the original recipes and traditional Fraktur drawings. Check out the cookbook blog at mennonitecommunitycookbook.com
In 1931, Irma S. Rombauer, a recent widow, took her life savings and self-published a cookbook that she hoped might support her family. Little did she know that her book would go on to become America's most beloved cooking companion. Thus was born the bestselling Joy of Cooking, and with it, a culinary revolution that continues to this day. In Stand Facing the Stove, Anne Mendelson presents a richly detailed biographical portrait of the two remarkable forces behind Joy -- Irma S. Rombauer and her daughter, Marion Rombauer Becker -- shedding new light on the classic kitchen mainstay and on the history of American cooking. Mendelson weaves together three fascinating stories: the affectionate though often difficult relationship between Joy's original creator, Irma, and her eventual coauthor, Marion; the bitter dealings between the Rombauers and their publisher, Bobbs-Merrill (at whose hands the Rombauers likely lost millions of dollars); and the enormous cultural impact of the beloved book that Irma and Marion devoted their lives to refining, edition after edition. Featuring an accessible new recipe format and an engaging voice that inspired home cooks, Joy changed the face of American cookbooks. Stand Facing the Stove offers an intimate look at the women behind this culinary bible and provides a marvelous portrait of twentieth-century America as seen through the kitchen window.
