Fig. 16. A very early book on Midwestern cooking. The archive has the major regional cookbooks, including, among others, The Virginia Housewife, The Carolina Housewife, The Kentucky Housewife, The Blue Grass Cook Book, Florida Salads, Good Maine Food, La Cuisine Creole, Early California Hospitality, and more.
Title page from Everybody’s Cook and Receipt Book: but more particularly designed for Buckeyes, Hoosiers, Wolverines, Corncrackers …. by Mrs. Philomelia Ann Maria Antoinette Hardin (Cleveland, 1842). Courtesy of the Janice Bluestein Longone Culinary Archive, Clements Library, University of Michigan.