The Dixie Cook-Book

“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 Kitchen

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

Kitchen Utensils (Christian Esq who has spent)

Christian, Esq., who has spent years in studying the best methods in use in this country and Europe, and is the largest manufacturer in the…

Kitchen Utensils (Following is a list)

The following is a list of the utensils needed in every well-furnished kitchen. Of course an ingenious housewife will make fewer do…

Wooden Ware

One small spoon for stirring pudding- One board upon which to cut bread, sauce. Two large and one small wash-tubs.

Earthen and Stone Ware

One crock, two gallon, for mixing | One bean-pot. cake. One nest of three baking dishes, different sizes.

Tin Ware (One boiler for clothes holding)

One boiler for clothes, holding six gallons, with copper bottom or all copper. One bread-pan, holding five or six quarts.

Iron Ware

One pot, holding two gallons, with steamer to fit. One pot, holding three gallons, with close-fitting cover, for soup.

Kitchen Luxuries (Course there are many things)

Of course there are many things to be considered in buying a kitchen outfit. The size of the family for which the cooking is to be done…

Rights & ReuseThe complete text of The Dixie Cook-Book (1883) is in the public domain in the United States — like all works published before 1928 — and is free to read, download, quote, teach from, and reuse. This digital edition (its transcription, restored images, and site design) is © 2026 PhotoOpAI, and any editorial commentary we add is clearly marked as ours; the underlying public-domain text carries no such restriction.