I checked this delightful cookbook out of the library a week ago. It
is just a lovely read.

Eugene Walter is the author of the Time Life Foods of the World
American Cooking Southern Style book. His voice is charming and
eccentric.

My two favorite recipes for reading from this book span from
extravagance to making use of leftovers.

Bluegrass Julep -- "Take a dipper of water from an limestone spring
and dissolve enough granulated sugar in it to give a fine oily
texture. Take a goblet of sterling silver (or, in an emergency, a
tumbler of cut crystal) ... Between sips, think of someone you love."

Sunday Supper Onion Pie -- "Okay, you have the wreckage of a baked
ham, roast beef, or pork." The recipe goes on to call for "Mr.
Campbell's" cream of potato soup.

Tara