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The Classic Hoosier Cookbook

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Long before there were television channels devoted to cooking or eating strange new food, the art of cooking could be found right in your own hometown. Beloved and at last back in print, The Classic Hoosier Cookbook is a treasure trove of mouthwatering recipes handed down from generation to generation by Hoosiers across the state. This cookbook has it all: the best biscuits ever; delicious casseroles for every occasion; page after page of tasty, time-tested desserts; and a zillion ways to turn beef, pork, and poultry into truly memorable feasts. There's everything from an elegant Salmon Newburg to Polly's Squirrel Roast, always "best to eat while still hot enough to burn your hands," to making dandelion wine from scratch (be patient), and don't dare miss that astonishing recipe for Sugar Cream Pie, first made in 1816!

This is a timeless compendium for everyone, showing us food as it used to be and how it should be prepared. The nearly 1200 recipes in The Classic Hoosier Cookbook will intrigue, entertain, and satisfy all.

Table of Contents

Foreword by Mary E. Fuqua


Appetizers and Beverages

Soups, Stews, and Chowders

Salads and Salad Dressings


Beef and Pork

Poultry, Fish, and Wild Game

Cheese, Eggs, and Meat Accompaniments

Cereals and Pastas

Breads, Rolls, and Sandwiches

Cakes and Cake Frostings



Cookies and Candy

Food Preservation

Cooking for a Crowd

Old-Time "Receipts"




Published by
Published 15 April 2018
Reads 0
EAN13 9780253033475
Language English
Document size 2 MB

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