Pioneer Farm Cooking

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Editorial Reviews

Children's Literature
This useful supplement to the social studies curriculum discusses everyday family and farm life, cooking methods, and food preparation and storage techniques used by pioneers who settled in the Great Plains from the late 1800s to the early 1900s. Boxed material describes specific tasks and tools (hog butchering, windmills) and running text and photographs illuminate the era. But the real meat of the book is in the eight recipes for typical pioneer foods which are presented in easy-to-follow directions, with modern ingredients and practices for cooking in a full-scale kitchen. Measurements are given in English and metric systems. Some recipes include overnight bread-and-butter pickles, rice pudding, and homemade bread. A useless pronunciation guide (if you're a non-native English speaker, what do you make of RUT SEL-ur and EYESS HOUSS, for instance?) is followed by four good sources for learning more, places to write and visit, Internet sites, plus an index. All in all, an adequate addition to augment curriculum or introduce children to the era. Part of the "Exploring History through Simple Recipes" series. 2000, Blue Earth Books/Capstone Press, $22.60. Ages 8 to 12. Reviewer: Susan Hepler
School Library Journal
Gr 6 Up-These books offer a unique and intriguing way to explore history. The authors look at the foods people ate during the Civil War and on pioneer farms and offer recipes for modern readers. Each title begins with rules for kitchen safety, a metric conversion table, and an illustrated list of cooking equipment. Color is a marvelous feature of the books: the covers, maps, and page borders. Full-color photos and reproductions appear on every page. The recipes, eight per book, are divided into double-page chapters such as "Rations for Johnny Reb," "The Union at Christmas," and "A Pioneer Home." Great supplemental fare.-Patricia Ann Owens, Wabash Valley College, Mt. Carmel, IL Copyright 2000 Cahners Business Information.|
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