Ham Biscuits, Hostess Gowns, and Other Southern Specialties

Reed collects her thoughts on good cooking and the lessons of gracious entertaining that pass from one woman to another, and takes the reader on a personal tour of the culinary -- and social -- South. She expounds on: the Southerner¿s penchant for using gelatin; why things taste better with homemade mayonnaise; the necessity of a holiday milk punch; and how best to ¿cook for compliments.¿ She provides recipes for some of the region¿s best-loved dishes (cheese straws, red velvet cake,...
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Reed collects her thoughts on good cooking and the lessons of gracious entertaining that pass from one woman to another, and takes the reader on a personal tour of the culinary -- and social -- South. She expounds on: the Southerner¿s penchant for using gelatin; why things taste better with homemade mayonnaise; the necessity of a holiday milk punch; and how best to ¿cook for compliments.¿ She provides recipes for some of the region¿s best-loved dishes (cheese straws, red velvet cake, breakfast shrimp), along with her own variations on the classics, incl. Fried Oysters Rockefeller Salad and Creole Crab soup. She also elaborates on info. every hostess should learn, such as the ice-breaking qualities of a Ramos gin fizz and a hot crabmeat canapé.