Good Things to Eat As Suggested By Rufus

Description

In 1857, the writer, Rufus Estes became a slave in Tennessee, and lived through directly through the tumult of the Civil War. He started his employment in a Nashville restaurant at 16 years old, and in 1883 worked as a Pullman cook. In 1897, he became a main chef for the private railway car of U.S. Steel magnates – the end of a century counterpart of Lear Jets for business trips of today. There he worked for a luscious cost for the well-to-dos at the beginning of the 20th century.

In the foreword of Good Things to Eat, Rufus wrote, “That the average parent is blind to the faults of its offspring is a fact so obvious that in attempting to prove or controvert it time and logic are both wasted. Ill temper in a child is, alas! too often mistaken for an indication of genius; and impudence is sometimes regarded as a sign of precocity. The author, however, has honestly striven to avoid this common prejudice. This book, the child of his brain, and experience, extending over a long period of time and varying environment, he frankly admits is not without its faults–is far from perfect; but he is satisfied that, notwithstanding its apparent shortcomings, it will serve in a humble way some useful purpose. The recipes given in the following pages represent the labor of years. Their worth has been demonstrated, not experimentally, but by actual tests, day by day and month by month, under dissimilar, and, in many instances, not too favorable conditions.”

In the first few pages of the reference book, Rufus gave some tips to kitchen helpers, that “It is always necessary to keep your kitchen in the best condition.”

The book suggests some delicious and tasty dishes to be consumed during breakfast, lunch, and dinner. A step by step guide to preparing good food at a good table.
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