"Victorian Thymes and Pleasures features 300 recipes culled from the collections of the Junior League of Williamsport, Pennsylvania. Williamsport was a major lumbering center during the Victorian era, and the cookbook uses as its chapter dividers drawings and short essays about various regional Victorian landmarks. All the artwork was done by local artists, including the lovely cover. A treasure for anyone who loves central PA, Victorian lore, or community cookbooks." --Online Reviewer, December 4, 1998
Victorian Thymes & Pleasures features:
A hard cover, professionally edited, fully decorated indexed cookbook
More than 320 triple-tested recipes
A dozen menu suggestions from an elegant Victorian Holiday Dinner to a fun-filled Penn State Tailgate Party
Beautiful illustrations and profiles highlighting Williamsport's historic homes
Just a sample of what's inside:
Hot Cheese and Crab Dip
Serve this dip with crusty bread pieces
1 - 6.5 to 7.5 oz can crabmeat
1 - 10oz package sharp cheddar cheese, cut up
8oz sharp American cheese slices, cut up
1/4 cup butter or margarine
1/2 cup Sauterne (semi-sweet wine)
Shred crabmeat, reserving a small amount for garnish. Cook Cheddar cheese,
American cheese, butter, and Sauterne in a saucepan over low heat, stirring
often, until cheese melts. Stir in crabmeat, and cook, stirring often,
until thoroughly heated. Pour mixture into a 2-quart baking dish. Garnish
with reserved crabmeat, if desired.
