Things Mother Used to Make A Collection of Old Time Recipes, Some Nearly One Hundred Years Old and Never Published Before

A warm, practical guide for anyone stepping into a kitchen for the first time, this collection gathers recipes that have been whispered from mother to child for nearly a century. Written in plain language, it offers clear direction for cooks with little experience, emphasizing judgment, modest ingredients, and confidence in each step. The foreword promises that even the most modest pantry can produce satisfying meals when the instructions are followed faithfully.

Inside, you’ll find a snapshot of early‑20th‑century home cooking: sturdy bannocks fried in hot fat, steeped Boston brown bread steamed for hours, and coffee cakes that rise like clouds in a well‑proved dough. Simple biscuits, crullers, and quick‑baked doughnuts showcase how a few pantry staples—sour milk, molasses, Indian meal—can become comforting treats. Each recipe is framed as a gentle lesson, encouraging the reader to trust the process and enjoy the results.

Beyond the staple breads, the book offers practical household hints, from sweet‑and‑savory dips for toasted slices to clever ways to make use of leftover fried bacon fat. The tone remains modest, positioning the collection as a helpful companion for the young housekeeper eager to preserve the flavors of a bygone era.