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I'll share the places where you can find copies of the vintage cookbooks at the bottom of this page. Mom loved to collect recipe clippings and food illustrations in her teen years and carefully pasted them in her scrapbooks.

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After marrying my father, she often traded proven dessert recipes with her sisters, friends, and neighbors. Mom collected vintage cookbooks that she found at church rummage sales, and she also enjoyed listening to cooking shows on the radio.


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I can still remember her sitting at the kitchen table, pencil in hand, copying down the recipes. My Grandma McIlmoyle preserved recipes of her mother's and collected favorite recipes from friends and family. These were all carefully transcribed into small booklets and note papers in her own handwriting. You can download a gift copy of one of Grandma's handwritten recipe books when you subscribe to my FREE newsletter.

My Grannie Bell learned how to cook when she was a young girl in Scotland. Some I obtained from her two daughters who had faithfully kept their mother's recipes. Grannie had little interest in vintage cookbooks, so I have only one of hers in my collection: Dr.

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Pratt, published by George W. Putman's Sons, New York and London, in Muskett and Mrs.

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Wicken, published by Muskett, in Isabella Beeton, published by the author in Also edition and later. Stokes Company, New York, in Waters, publisher unknown, circa Sarah T. Rorer, published by North Brothers Mfg. Alvin Wood Chase, M. Dickerson Company, Detroit and Windsor, in Jordan, Goderich, Ontario, circa Siegle, London, in Caspar Co. Book Emporium, Milwaukee, Wis.

Old-Fashioned Cookbooks

Collins, published by A. Mary J. Lincoln, Lida Ames Willis, Mrs. Sarah Tyson Rorer, Mrs. Fairbank Company, New York, in Rorer, published by Arnold and Company, Philadelphia, in Maria Gentile, published by Italian Book Co. Thomas, printed by John Hartenstine, Norristown, Pennsylvania, in Francis and Company, New York and Boston, in Dixie: I cannot wait for watermelon to come in so I can make our Watermelon Salad.

It has feta cheese, cucumber, and red onion, and it gets drizzled with a thick and yummy balsamic reduction. Dixie: My roots are Deep South, obviously, and some of my fondest memories as a child are Sunday dinners. Growing up, everything was home-cooked.

These days, everything comes out of a box, and that kills me. I feel like the love and fellowship that comes with your family sitting down for one meal together has been lost. Alexe: Icebox pie is something I had never heard of before I moved to Mississippi, but it makes sense. Lemon icebox pie is the classic, but we get some really good peaches in this part of the world during the summer.

Dixie: I was tired of seeing fried catfish on a plate.

My old fashioned cookbooks:)

You basically make a marinade, and cook it in the marinade, so the average home cook that may not cook on a regular basis can pull it out and wow everyone at a dinner party. And it was a way to specifically showcase Water Valley, Mississippi. Mississippi is a beautiful state, and we love it. I love it.

Alexe: I think Mississippi is a little bit of an enigma to the rest of the country. Alexe: I think there is a larger volume of story and a sense of place. I think it should be.

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Dixie: These days, people are more concerned with a fancy plate than with good food. One of the things I pride myself on as the chef here at the B. Dixie: I hope it will allow Water Valley to grow in the direction it needs to grow and that it will encourage people to move here, buy a house, start a family, and maybe start a business.

We need local businesses where the money that you spend goes back into the community. We love our community. Recipe and photos adapted with permission from The B.