Colonial Cooking
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Discusses everyday life, family roles, cooking methods, most important foods, and celebrations of the colonial period in American history. Includes recipes and sidebars. Children's Literature This useful supplement to the social studies curriculum discusses the everyday life, celebrations, cooking methods and typical foods eaten by the Colonials from about 1600 to the Revolutionary War. Boxed sections include information about forks, typical sweeteners, and Squanto's help to the early Colonists. Text, maps, drawings, and photographs illuminate the era. But the real advantage of the book is the eight recipes for typical foods 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. Recipes include Country Captain (a southern rice-and-chicken casserole), Boston Brown Bread, Indian Pudding, New England Boiled Dinner, and apple pie. A glossary is followed by four good sources for learning more, places to write and visit, Internet sites, plus an index. All in all, a fine 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
