There are recipes for stock soups, vegetable soups, macaroni soup and many others. They are not laid out like our recipes today, but are in paragraph form and a little of this and a little of that makes up the recipe. Some of these might sound unpalatable to us in 2011, but I think it has always been true that whatever is available to eat, then that is what we eat. These are the recipes of our grandmothers and great-grandmothers as is mentioned in the beginning of the book. I like it very much for the history of cooking soups in the east in the late 1800’s, and I think that there are people who do most of their cooking from scratch who would appreciate some of the recipes. I wouldn’t mind trying a few myself. It is a pleasure to publish this new, high quality, and affordable edition of this timeless book.
