In article
>,
Lenona > wrote:

> The sequel was "Sinkin Spells, Hot Flashes, Fits and Cravins." (It has
> a lot of recipes for mass gatherings, unlike the first. It also has
> long tales by Southerners.)
>
> There are also the books "The Treasury of White Trash Cooking" and
> "White Trash Cooking II."
>
> I found out that the main differences between "Sinkin Spells, Hot
> Flashes, Fits and Cravins" and "The Treasury of White Trash Cooking"
> is that the latter has 138 extra pages of recipes and an extra set of
> photos. The former includes fan reviews, including ones from Harper
> Lee and the late actress Helen Hayes. It also includes a preface by
> the late North Carolina publisher Jonathan Williams.
>
> What I want to know is, what, if anything, is different about "White
> Trash Cooking II"?
>
> And for those who might be interested, in the original "White Trash
> Cooking," the late Ernest M. Mickler wrote:
>
> "Never in my whole put-together life could I write down on paper a
> hard, fast definition of White Trash. Because, for us, as for our
> [American] southern White Trash cooking, there are no hard and fast
> rules. We don't like to be hemmed in! But the first thing you've got
> to understand is that there's white trash and there's White Trash.
> Manners and pride separate the two. Common white trash has very little
> in the way of pride, and no manners to speak of, and hardly any
> respect for anybody or anything. But where I come from in North
> Florida you never failed to say 'yes ma'm' and 'no sir,' never sat on
> a made-up bed (or put your hat on it) never opened someone else's
> icebox, never left food on your plate, never left the table without
> permission, and never forgot to say 'thank you' for the teeniest
> favor. That's the way the ones before us were raised and that's the
> way they raised us in the South...."
>
> And, from Jonathan Williams' 2008 obit:
>
> "His curmudgeonly affinity for the low-brow led, in 1986, to the
> publication by Jargon of Ernest Mickler's 'White Trash Cooking,' with
> recipes for delicacies like cooter pie, okra omelets and potato-chip
> sandwiches. New York publishers initially declined to buy the
> manuscript unless the author changed the title to something like 'Poor
> Southern Cooking.' When Mr. Mickler refused, Mr. Williams gave him a
> $1,000 advance and ordered a modest 5,000-copy first printing. It was
> a best seller and was the only seriously profitable Jargon
> publication."
>
>
> Lenona.

I'm sorry I can't help you, Lenona. I've only seen the first book which
I'm glad to say I've got a copy. (It's published by 10 Speed Press and
still in print.) Besides the recipes it has a section of very worthwhile
photographs taken by Mickler. I guess his title wouldn't be my choice-
I'm more inclined to use something like "Southern Rural Poor" which I'm
sure wouldn't sell as many books. I'm not being pc, but, my mother's
family comes from the Cumberland River valley where it flows from
Kentucky into Tennessee and they were poor but would just never call
themselves by that name. I'm really here to praise the book and not
criticize the title. Its got the best and one of the briefest
instructions on how to take care of cast iron cook wear and I quote:
'Netty Irene says, "It's no trouble at all! All you got to do is rench
'em out, wipe 'em out with a dishrag, and put 'em on the fire to dry out
all the water. Then tear off a piece of grocery bag and fold it about
two inches square. Dab it in grease and smear it round 'n round the
bottom and sides 'til they're plenty covered. Let'em cool and hang 'em
on a nail." '

D.M.