“The best is none too good.” Southern family receipts gathered across generations and printed in Atlanta in 1883 — and, in the same volume, everything else a household was expected to know: the laundry, the sick-room, dressmaking, babies, and a year's bill of fare.

The Chemistry Of Food

2 receipts in this part of The Dixie Cook-Book.

Per Cent Starch (Rice Flour to Barley Flour)

Rice Flour, 84 to 85 Barley Flour, Indian Meal, 77 to 80 Rye Flour, Oat Meal, 70 to 80 Buckwheat, Wheat Flour, 39 to 77 Pease and Beans,

Per Cent Starch (To to to Potatoes per cent)

The large variation in wheat flour is due to processes of grinding. Varieties of wheat only vary about five per cent, but the old process…

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