Recipes Tried and True

Step into a kitchen of 1894, where a devoted group of ladies from a small Ohio church gathered their most trusted recipes into a single, handy volume. Written for the busy hands that ask, “What shall we eat?” three times a day, the collection blends practicality with a warm sense of community. Its modest preface and occasional literary flourishes remind listeners they are hearing a genuine slice of everyday life from a bygone era.

Inside, you’ll find full menus for a winter Sunday breakfast, an old‑fashioned Thanksgiving spread, and day‑by‑day dinner plans for both summer and winter weeks. Simple breakfasts shift with the seasons, from oatmeal and fresh fruit in spring to hearty oat‑meal mush and baked potatoes in winter, each described in clear, straightforward language. Listening feels like sharing a table with the original contributors, tasting the flavors and traditions they trusted in their own homes.