Dull, Mrs. S. R. [Henrietta Stanley] Southern Cooking 1941 Classic and Foundational Cookery Book
Dull, Mrs. S. R. [Henrietta Stanley] Southern Cooking
New York: Grosset & Dunlap, 1941. Illustrated by Lucina Wakefield. Hardcover with Dust Jacket.
Publisher's green cloth with black titles and decoration; whimsical map end-pages; 8 inches tall; 384 pages with menus, table service ideas and an index. The bindings are tight and square. Text clean, light even toning. Minimal shelf handling wear. The dust jacket is unclipped; has not faded with light corner and spine tip wear.
A collectable copy of an important cookery book.
No southern food enthusiast should be without this gathering of 1,300 flavorful recipes for such classic dishes as fried chicken, cornbread, pickled watermelon rinds, and sweet potato pie.
Southern Cooking had its origins in Henrietta Dull's immensely popular cooking column in the Atlanta Journal, whose readers faithfully clipped its recipes.
Not only does it include individual recipes, but it also suggests menus for various occasions and holidays. Her famous Georgia Christmas Dinner, for instance, consists of grapefruit, roast turkey, dry stuffing, dry rice, turkey gravy, candied sweet potatoes, buttered green peas, cranberry jelly, celery...
The voice of reason, a quiet and stern assurance, Mrs. Dull was the South's Fannie Farmer.
Henrietta Stanley Dull was an American cook and food writer. She was a respected authority on the cuisine of the Southern United States, and her 1928 book Southern Cooking is regarded as a definitive work on the subject. In 2013 she was inducted into the Georgia Women of Achievement Hall of Fame. [wiki]