Eagle Archive: Chief ingredient of colonial cooking was hard labor

The preface from a turn-of-the-century St. Mark's Lutheran Church of Hampstead "Model Cook Book" gives us some insight into what the book called, "many the types of foods that the housewife of 1900 routinely made for her family."

By Kevin E. Dayhoff, kevindayhoff@gmail.com

January 12, 2013