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Prairie homes of the 1800s were often lonely places far from friends and neighbours. Farm families — anchored by strong women — became legendary for their hardy self-reliance and no-nonsense wisdom. The Prairie Farmer magazine was sometimes a woman’s only resource for advice and ideas on how to make do. In this fascinating collection — drawn from the Prairie Farmer from 1841 to 1900 — are dozens of recipes for such down-home dishes as Green Corn Soup, Smothered Chicken, and Providence Cake, interspersed with tips and colourful stories submitted by the magazine’s loyal readers.
Author Biography
Rae Katherine Eighmey is a food historian who has written several books of recipes and lore about historic heartland kitchens.
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