Trammels, Trenchers, and Tartlets: A Definitive Tour of the Colonial Kitchen

134 pp. The early American kitchen with its giant fireplace, strange utensils, and built-in do-dads has always fascinated the twentieth-century individual so used to "all the modern conveniences." In this book, Joyce Carlo takes the reader on a complete tour of the colonial kitchen, from design to menus, and tells how to set a table with treenware for a trencherman, to tell the difference between a piggin and a pipkin, a switchel and a sillibub, or how to make a salad of gillyflowers to accompany eels-on-sippits. This fine book is a guide to the historic firesides, a handbook of colonial dining customs, and a treasury of old-time cookery.