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Cover of Luncheons, breakfasts, simple dinners and carving

Luncheons, breakfasts, simple dinners and carving

1905

H. Myra Norton · 43 readable pages · 122 recipe records · general household cookbook with etiquette guide

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

Published in 1905, this cookbook by H. Myra Norton combines practical culinary instruction with etiquette guidance and domestic advice, written explicitly for African American households. The book opens with foundational material on measuring, carving, and organizing meals before moving into a substantial recipe collection covering soups, meats, breads, pastries, cakes, puddings, and preserves. Beyond the kitchen, Norton devotes significant space to etiquette, addressing conduct in public, at church, in schools, and within family life, along with extended advice to mothers, fathers, girls, and boys on character and social behavior. The closing pages turn editorial, with Norton articulating her belief in domestic science as both art and profession, and expressing her ambition to become for African American cookery what a well known contemporary authority was for white cookery. The volume closes with references to Nashville educational institutions and advertisements. This is a book that blends the practical and the aspirational, positioning cooking and household management as tools of dignity, economy, and social advancement. Modern readers will find it a window into both the culinary practices and the social instruction offered to African American families in the early twentieth century, reflecting the author's dual commitment to feeding families well and preparing them for respectable social life.

The book moves from practical kitchen fundamentals (measuring, carving, meal planning) through an extensive recipe section organized by category (soups, meats, breads, pastries, cakes, puddings, sauces, preserves, candies), then pivots into household management and an extensive etiquette guide covering public conduct, church, school, home life, and advice tailored to mothers, fathers, girls, and boys. It concludes with an editorial essay on domestic science and manners, followed by material on Nashville educational institutions and advertisements.

This book mixes recipes with extensive etiquette and moralizing content, so readers seeking only culinary material will encounter substantial non-recipe text. Cooking instructions reflect early twentieth-century stove technology and measuring conventions that differ from modern standards, and some meat and egg preparation methods described (such as egg preservation techniques) may not meet current food safety guidance. The etiquette sections contain period-specific social attitudes, including gendered and racially inflected guidance, that should be read as historical artifact rather than instruction. As with many digitized historical texts, section headings show some irregular capitalization and spacing likely resulting from OCR processing.

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Recipes from this book

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

Beef Soupp. 6Bouillon Soupp. 6Chicken Soupp. 6Clam Soupp. 6Cream Tomato Soupp. 6Tomato Soupp. 6Oyster Soupp. 6Potato Soupp. 6Vegetable Soupp. 7Old Southern Gumbo Soupp. 7Oysters on Toastp. 7Oysters Stewed with Celeryp. 7Scalloped Oystersp. 8Scalloped Oysters with Hard Boiled Eggsp. 8Roast Beefp. 9Stewed Beefp. 9Stewed Kidneysp. 9Beef Heart Stuffedp. 9Boiled Hamp. 10Cooking Beef Steakp. 10Beef Loafp. 10A Roast Pigp. 10Baked Hamp. 10Roast Muttonp. 10Deviled Meatsp. 11Fried Liverp. 11Boiled Beef Tonguep. 11Rolled Beefp. 11Roast Lambp. 11Roast Porkp. 12Shoulder Roastp. 12Creamed Potatoesp. 12Stuffed Potatoesp. 12Stewed Potatoesp. 12Baked Potatoesp. 12Milk Breadp. 13Baking Powder Biscuitsp. 13Salt Rising Breadp. 13Parker House Rollsp. 13Muffinsp. 14Corn Meal Muffinsp. 14Fine Muffinsp. 14Sally Lunnp. 14Plain Pie Crustp. 15Puff Pastep. 15Lemon Piep. 15Orange Piep. 15Lemon-Potato Piep. 15Pie Plant Piep. 15Custard Piesp. 15

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Read the book

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

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