Contents
Acknowledgments
A Matter of Class: Food in the United States, 1870–1900, by Katherine Leonard Turner
Seeing the Gilded Age through Its Recipes
Mrs. Mary F. Henderson, Practical Cooking and Dinner Giving, 1877
Selected Advice on Table Manners, 1872–1903
Massachusetts Recipe Manuscript, 1870s and 1880s
Mrs. Peter A. White, The Kentucky Housewife: A Collection of Recipes for Cooking, 1885
Christine Terhune Herrick, What to Eat, How to Serve It, 1891
Dietary Studies from Alabama, New York, Chicago, Virginia, and New Mexico, 1895–1897
Gilded Age Banquet Menus, 1880–1899
Fannie Merritt Farmer, The Boston Cooking-School Cook Book, 1896
Notes
Glossary of Nineteenth-Century Cooking Terms
Index