Mrs. Whaley Entertains: Advice, Opinions and 100 Recipes from a Charleston Kitchen

Overview

Dig right in to the plucky octogenarian Emily Whaley and her passionate, endlessly quotable opinions on gardening and just about everything else." said The New York Times Book Review when Mrs. Whaley and Her Charleston Garden came out in spring 1997. Emily Whaley took the gardening world by storm--and a few other worlds as well.

It turns out Mrs. Whaley, at eighty-seven, had a good deal more on her mind that she had no intention of keeping to herself. Her other favorite ...

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Overview

Dig right in to the plucky octogenarian Emily Whaley and her passionate, endlessly quotable opinions on gardening and just about everything else." said The New York Times Book Review when Mrs. Whaley and Her Charleston Garden came out in spring 1997. Emily Whaley took the gardening world by storm--and a few other worlds as well.

It turns out Mrs. Whaley, at eighty-seven, had a good deal more on her mind that she had no intention of keeping to herself. Her other favorite hobby--cooking delicious meals and serving them to the people she loved--was ripe for the picking and her opinions on fostering friendship and love as quotable as ever: "What experience has taught me is that people consider it a special compliment to be invited to a meal. [But] if the hostess is all aflutter like a butterfly caught in a net, then as the Irish say, "I wish I was to home and the party was to hell!"So, here are all the admonishments of Mrs. Whaley passed along to generations of Charleston hosts and hostesses. Such as "Don't serve guests dishes you haven't made successfully two or three times--and quite lately." And after supper, "leave the dishes on the table, blow out the candles, shut the door and serve finger desserts and coffee in another room...do not let your supper guests help you clean up!"

Here, as well, are her favorite on hundred recipes--regional delectables like "Edisto Breakfast Shrimp," perfect summer party dishes like "Pawleys Island Crab Cakes," fine old-fashioned breads like "Little Thin Cornmeal Pancakes," her variations on old standbys like "Dancing School Fudge," and the recipes painstakingly collected for dealing with what the fisherman and hunter might bring home. Sprinkled throughout are more of her juicy little family stories and her priceless explanations of Southern parlance. For example: "We call it grits when it's in the box at the grocery and these same grits are called hominy when we have cooked it for an hour."

Just as he did in their first collaboration, William Baldwin pefectly captures the Whaley cadence and positive spirit: "I've got ot admit that eighty-seven doesn't figure out as middle age. All right, I'm no longer middle-aged anymore. But this categorizing of where old age starts and what it looks like should be kicked overboard. Mrs. Whaley Entertains indeed.

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Product Details

Meet the Author


Emily Whaley was born in 1911 in Pinopolis, South Carolina. The mother of three daughters and grandmother of seven, she divided her time between her houses (and their kitchens) in Charleston, South Carolina, and Flat Rock, North Carolina. She died in June 1998.
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Table of Contents


Introduction by William Baldwin

ADVICE, OPINIONS

Lights On in the Kitchen

An Electric Stove

A Black Pot

A Pinopolis Breakfast

Meeting Ben

The Virginia Pancake Recipe Story

My Wedding

Table Manners

A Flat Rock Breakfast

Men in the Kitchen

The Corner Groceries

Poultry

Turtles, Terrapins, and Cooters

Three O'Clock Dinner

A Typical Southern Meal

Edisto Seafood

Ivy Leaves for a Wedding Cake

Dancing School Fudge

Myrtle Allen

Hoppin' John

Charleston Seafood

Restaurants

What Rosie Eats

Poaching an Egg for a Man

White Mountain Icing and the Vitiated Taste Buds

House Parties

A Serious Admonition That I'm Totally Positive About

Emily's Wedding

Pilaus

AND 100 RECIPES FROM A CHARLESTON KITCHEN

Breakfast and Brunch Dishes

Luncheon and Picnic Dishes

Cocktail Snacks and Condiments

Dinner Dishes, including 6 Recipes for Wild Fish and Game

Sweets, including Finger Desserts: Cakes; Pies; Icings, Sauces, and Fillings; and Other Confections

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