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Cover of Historic Paxton, her days and her ways, 1722-1913

Historic Paxton, her days and her ways, 1722-1913

1913

Helen Bruce Wallace · 83 readable pages · 157 recipe records · community memorial history and fundraising cookbook

From the librarian's dossier · AI-generated, grounded in the scanned text

Historic Paxton, Her Days and Her Ways is a 1913 commemorative volume produced by Helen Bruce Wallace to mark nearly two centuries of Paxton Presbyterian Church in Pennsylvania. The book pairs a substantial local history, tracing the church from its early log structure through frontier conflicts, Revolutionary and Civil War service, and decades of pastors and congregational life, with a large collection of recipes gathered from the church's Women's Aid Society members. The history section covers the contested origins of the town's name, the controversial career of the 'fighting parson' John Elder, the old graveyard, the manse, the schoolhouse, and eighty years of church memories recorded by a longtime member. The recipe section that follows offers breads, meats, vegetables, salads, pies, cakes, candies, and preserves, alongside household remedies, cleaning formulas, poultry care, and gardening advice. Together these halves reflect a common genre of the era: a fundraising or memorial book that blends local history and biography with practical domestic knowledge contributed by a community of women. Modern readers will find both a window into a Pennsylvania frontier congregation's self-told story and a snapshot of American home cooking and household management at the start of the twentieth century.

The book opens with a foreword and historical chapters (sections 1 through 5, based on numbering, though section 5 is not present in the provided summaries) covering the church's founding, naming disputes, Parson Elder's ministry, military history, and personal reminiscences of eighty years of congregational life, including monographs on individual ministers. Section 6 marks the transition point, finishing the church and graveyard history before introducing the recipe collection with breads, meats, oysters, vegetables, and salads. Sections 7 and 8 continue the recipe collection through salads, pies, desserts, cakes, small cakes, candies, and miscellaneous savory dishes, then shift into household remedies, cleaning and furniture care, poultry management, and gardening. Section 9 closes the book with an extended standalone essay on flower gardening. Recipes and instructional pieces are grouped by category with contributor names given in parentheses, following the pattern of contributed community cookbooks.

This is a mixed-genre volume, not a pure cookbook, and roughly a third to half of its content is local church history, biography, and even a standalone gardening essay rather than recipes. The single household record noted in the anchored data suggests household formulas (cleaning fluids, pastes, furniture varnish removers) are interspersed with food recipes in section 8 and should not be mistaken for culinary instructions. Section 8 also contains medical guidance for burns, whooping cough, and sickroom care, which reflects early twentieth-century home remedy practices and is not safe or current medical advice. Recipes assume period stoves, ingredient availability, and food safety standards very different from today, including raw ingredients and preservation methods that would not meet modern guidelines. Given the book's age and scanned nature, some OCR-derived section text may contain transcription inconsistencies, particularly in proper names, archaic spellings, and measurement notations.

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Recipes from this book

157 records extracted from the text, showing the first 50 in reading order. Each links to a modern interpretation.

Corn Breadp. 55Corn Breadp. 55Federal Breadp. 55Graham Breadp. 55Huckleberry Muffinsp. 55Wheat Muffinsp. 55Pan Cakesp. 55Potato Biscuitp. 55Potato Doughnutsp. 55Beef Loafp. 56Braised Lamb with Tomato Saucep. 56Deviled Oystersp. 56Creamed Calf's Heartp. 56Jellied Vealp. 56Oysters and Macaronip. 56Oysters and Macaronip. 56Pressed Chickenp. 57Sweet Breadsp. 57Savory Meatp. 57Veal Loafp. 57Swiss Steakp. 57Baked Hash and Tomatoesp. 57Shepherd's Piep. 57Baked Cabbagep. 57Baked Macaronip. 58Corn Oystersp. 58Corn Omeletp. 58Dutch Beansp. 58Eggplant Strawsp. 58Steamed Sweet Potatoesp. 58Imperial Sweetsp. 58Scalloped Onionsp. 58Scalloped Onionsp. 58Scalloped Potatoesp. 59Cream Dressingp. 59Cooked Salad Dressingp. 59Mayonnaise Dressingp. 59French Dressingp. 59Cole Slawp. 59Pineapple Saladp. 59Potato Saladp. 60Potato Saladp. 60Stuffed Tomato Saladp. 60Tomato Saladp. 60Sheldon Saladp. 60Plain Pie Crustp. 60Plain Pie Crustp. 60Delicate Rice Pudding (Mrs. J. H. Myers)p. 60Cocoanut Custardsp. 60Cream Pie (Mrs. Thomas Smallwood)p. 60

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83 readable pages. A dot marks pages with recipe records.

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