Sixteen generations later, the same old winding roads and blazed trails throughout the three novels lead us all back home to nostalgic dishes and the worlds from which they came. Upon arrival at the old home place, we quickly find our favorite room: Mama’s kitchen. The familiar sounds of pots and pans and aromas of old-time country cooking float in and out of our senses. Suddenly, visions of chocolate pies swirled high with meringues cooling on the kitchen window sill are as clear as yesterday. The sizzling sounds of Mama frying chicken on the old wood-stove remind us that her kitchen offered southern hospitality at its best. The trip down memory lane of days gone by rekindles the true meaning of Home Sweet Home. As we stop and reminisce, hot tears blur our vision and we ask ourselves — where did all the years go?
Raised on Old-Time Country Cooking is the fourth and last book in the series. The 12 chapters illustrate cooking methods, menus, recipes, photographs, and history-bits of how each generation prepared nourishing meals for their families, friends, and special occasions. My first memory of cooking was with my grandmother when I was five years old. Every morning she made buttermilk biscuits from scratch for her family of eight. As she pinched off a wad of dough and rolled it into a biscuit, she handed it to me and said, “Here, Bettye, lay it on th’baker and mash it flat.” Minutes later when she pulled the old iron baker from the oven with the imprint of my fingers baked to a golden brown into the top of the biscuits, no one could convince me that I did not make those biscuits! At that moment I developed a love of cooking.