SC - galingal

[Brian L. Rygg or Laura Barbee-Rygg]

Two facsimile editions of the Virginia House-wife are currently in print. See 
my website at:

http://www.acanthus-books.com/acanthus-books/virhous.html
and
http://www.acanthus-books.com/acanthus-books/virhous1.html

Amanda
Acanthus Books
http://www.acanthus-books.com

In a message dated 5/26/99 6:05:57 PM Central Daylight Time, 
phlip at morganco.net writes:

> A neighbor just loaned me "The Virginia House-wife" by Mary Randolph, edited
>  by Karen Hess. I've found it very interesting, and I was hoping someone
>  might be able to help me find my own copy. Its isbn # is 0-87249-423-3 and
>  it's published by the University of South Carolina Press. Corwyn- can you
>  check down there?
>  
>  The introduction includes a lot of information relating to transitional
>  English cooking, specificly differenciating between common practice in
>  England of the time, and some of the cookbooks of the early to middle 17th
>  centeury, and the additions made by both the African slave-cooks and the
>  exposure to American foods and Native American practices as well as the
>  Spanish Infuence- it includes the earliest recipe I've yet found for
>  Gazpacho, for example.
>  
>  One interesting comment she makes is that " These Creole cuisines were to
>  color Virginia cookery to an extent which has not been fully appreciated, I
>  think, because in addition to actual borrowings, there is the thumb print
>  that each cook leaves on a recipe, even within the same culture, no matter
>  how skilled she may be or how faithfully she follows the recipe... And so 
it
>  was when thoroughly English dishes were cooked by hands that had known 
other
>  products." when discussing the influence of the black slaves on Virginia
>  cookery- a repetition of your Chinese vs American going to the same 
grocery,
>  eh, Cariadoc?
>  
>  The cover blurb says that the text includes such things as:
>  
>  - how to cure beef, bacon, and herrings
>  - recipes for 14 different kinds of soup, including catfish soup
>  - how to cook pigs' feet
>  - how to make lavender water, scented soap, and starch
>  - recipes for a number of wines and cordials (yes, Puck- I'll type them 
into
>  SCA-distilling)
>  
>  Among other interesting things I've found browsing, Mrs Randolph does not
>  believe in long cooking- her vegetables are done to crisp-tender, and Ms.
>  Hess suggests that our more recent business of cooking things until they're
>  grey might be a direct result of commercial canning processes, backing up
>  her words with other comments from other cooks in that period. She also
>  recommends proper roasting, rather than the baking we do for most meats, in
>  a hot oven for a short time. Mrs. Randolph also gives instructions for 40
>  plus vegetables and 17 aromatic herbs.
>  
>  All in all, I'm finding the book quite fascinating, both as a Virginian, 
and
>  as a cook.
>  
>  
>  Phlip
>  
>  phlip at morganco.net
>  
>  Philippa Farrour
>  Caer Frig
>  Southeastern Ohio
>  
>  So many Gods, so many creeds,
>  So many paths that wind and wind,
>  When just the art of being kind
>  Is all this sad world needs.
>  
>  
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