Old recipes, like old friends, are usually most dependable, observes noted author Kenneth Roberts in his pithy introduction to this classic recipe compendium put together by his niece, Marjorie Mosser, in the 1930s. The long career of this bible of Maine cookery has proved him right. With Robert's outspoken commentaries sprinkled throughout, excerpts from some of his best-selling books, and maxims from Maine kitchens, this old favorite is a must-own collection for any modern cook. Down East Books is proud to present this revamped edition-with a brand new foreword by food historian Sandra Oliver-as part of the all-new Best Maine Food cookbook series.
Marjorie Holmes, America's favorite inspirational writer, relates her spirit-lifting and heart-warming philosophy on the hazards, pains, and joys of living in this collection of three volumes of her best works. Contents: Love and Laughter; To Help You Through the Hurting; and Lord, Let Me Love.
Marjorie Moyer as a child stood for her faith, winning over her sisters, mother and brothers. She taught school, went to college, married (becoming Marjorie Scism), became a pastor's wife, then missionary to India. In all this she overcame amazing obstacles first of poverty, then of difficulty and opposition, through her faith, love and devotion to God, her family and the cause. Here she tells her straight-forward story of dedication in Colorado, Oregon, California, Washington, Idaho, India, Tennessee and retirement, supplying an example of inspiration and accomplishment.
Old recipes, like old friends, are usually most dependable, observes noted author Kenneth Roberts in his pithy introduction to this classic recipe compendium put together by his niece, Marjorie Mosser, in the 1930s. The long career of this bible of Maine cookery has proved him right. With Robert's outspoken commentaries sprinkled throughout, excerpts from some of his best-selling books, and maxims from Maine kitchens, this old favorite is a must-own collection for any modern cook. Down East Books is proud to present this revamped edition-with a brand new foreword by food historian Sandra Oliver-as part of the all-new Best Maine Food cookbook series.
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