Breakfast, luncheon and tea
- In Collections
Feeding America: the Historic American Cookbook Project
- Copyright Status
- No Copyright
- Material Type
- 459 pages
The introductory texts reproduced here were written by the original Feeding America team to contextualize the books that were selected for inclusion as part of the 2001 digitization project.
Breakfast, Luncheon and Tea
By Marion Harland (pen name)
Mary Virginia Terhune
New York: Scribner, Armstrong & Co., 1875.
Please see the discussion of Marion Harland's works under her Common Sense in the Household of 1873 .
This book also begins with a very personalized Familiar Talk, but here this breezy, chatty talk is continued throughout the volume. Each chapter starts with a chat, and many of the recipes are annotated with further commentary.
Some of the recipes are similar to those in her earlier book, but there are many new ones: Salmon Cutlets en Papillote, Ollapodrida of Lamb, Quenelles, Narcissus Blanc-mange, and An Ambushed Trifle. There are chapters on: Pâtes, Croquettes, Various Cheese Preparations, and Fritters. The discussion of Tea service is most interesting as is a chapter entitled What I Know About Egg-Beaters.
This is a most interesting volume for less formal entertaining. Although it was not as popular as her Common Sense, it had a number of printings and was in-print until about 1900.