Wholesome Cooking

A practical cookbook that transports you to the warm kitchen of a 1920s home economist. Ethel Longley Harris compiled two hundred recipes that defined 'wholesome' before the word became a marketing label: rabbit stew, fricassee parsnips, snow pudding, and dishes that speak to an era when cooks made everything from scratch and wasting food was a sin. Each recipe is woven into narrative instructions, not just lists of ingredients, a cooking style that demanded the reader understand not just what to do, but why. The ten chapters move from soup through cakes, offering a complete education in early twentieth-century American domestic life. This isn't just a collection of recipes; it's a window into how a generation of women fed their families with ingenuity and care, using whole ingredients and time-honored techniques that have largely vanished from our convenience-driven world.