Tastes Remembered a Treasury of Recipes from the Good Cooks of Sweet Briar Collage 1994

On a Tuesday in June 1880, Daisy Williams wrote in her diary:"It is raining this morning and very dark I am getting along very nicely in fractions and translate my French to Mama every day. I made angel cake in the morning it would have been very good but it did not get done through." She was twelve, learning her lessons and her cooking from her mother, Indiana Fletcher Williams. We like to think that had Daisy lived a full life, she in turn would have passed on her love of cooking and...
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On a Tuesday in June 1880, Daisy Williams wrote in her diary:"It is raining this morning and very dark I am getting along very nicely in fractions and translate my French to Mama every day. I made angel cake in the morning it would have been very good but it did not get done through." She was twelve, learning her lessons and her cooking from her mother, Indiana Fletcher Williams. We like to think that had Daisy lived a full life, she in turn would have passed on her love of cooking and her cherished recipes to yet another young cook. Years have passed since that summer of 1880, but Sweet Briar College, founded in Daisy's memory, is still a place where young women live and learn. The French remains, but the fractions have been replaced by calculus, biology, anthropology and the rest of the traditional liberal arts curriculum. Although cooking long ago disappeared from the course list, we still love to cook. This compilation of favorite recipes includes several "receipts" from Daisy's diary, specialties from the old Boxwood Inn. reprints from Mortarboard Menus, recipes collected by the Class of 1982 for a cookbook project, the best of Prothro and the Refectory and myriad contributions from the Sweet Briar community past and present.And so we continue the tradition, begun by Daisy and Miss Indie so long ago, of passing on the tastes we remember.Jennifer CrispenApril 1994