Atlanta women's club cook book

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The Atlanta Woman's Club Cook Book (1921) is a community cookbook compiled by members of the Atlanta Woman's Club, drawing on recipes tested and censored by Miss Mary Means of the Home Economics Department. It gathers over 800 recipes contributed by club members, prominent Georgians, and even governors' wives, including Mrs. Warren G. Harding, alongside instructional chapters on kitchen efficiency, nutrition, and household management. The book moves from foundational advice on kitchen arrangement and equipment through breads, eggs, salads, chafing dish dishes, pickles, preserves, cakes, candies, full dinner courses, frozen desserts, canning science, home gardening, and finally a chapter of local Atlanta advertisements. It reflects the domestic science movement of its era, with an emphasis on measured accuracy, sanitary practice, and thrift alongside more elaborate entertaining fare typical of prosperous Southern households. Special features include a tribute to the sweet potato as a versatile Southern staple, historical recipes from the Atlanta Woman's Pioneer Society (women resident in Atlanta since 1847), and authentic Creole recipes contributed by Marie Hubert. For modern readers, it offers both a practical historical recipe collection and a window into the social, economic, and civic life of Atlanta's clubwomen in the early 1920s, including their views on nutrition, labor-saving technology, and community commerce.

The book is organized into numbered chapters that move from household instruction to recipes and finally commercial endorsements. It opens with chapters on kitchen efficiency, equipment, and time management (section 1), followed by contributed recipes from notable women and a sweet potato feature (sections 1-2). Reference chapters follow with cooking terms, temperature tables, and measures (section 2), then extended recipe chapters covering breads and eggs (section 3), salads and sandwiches (sections 3-4), chafing dish dishes, beverages, and pickles (sections 4-5), preserves and cakes (sections 6-7), a full dinners chapter with soups, fish, poultry, and meats (sections 8-9), frozen desserts and puddings (section 10), more cakes and the historical Atlanta Woman's Pioneer Society recipes with Creole cookery (section 12), canning instruction from the State Agricultural College (section 12), lunch planning and fireless cooker guidance (section 13), home gardening and special occasion recipes (section 14), and a closing chapter of advertising endorsements from Atlanta businesses (sections 14-15). Section 11 is not present in the supplied summaries.