Good Things to Eat As Suggested By Rufus
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178
1911
English
- Foreword, Sketch of My Life, Hints for Kitchen Maids, Weights & Measures
- Soups
- Fish
- Beef, Veal and Pork
- Salads
- Poultry and Poultry Dressings
- Lunch Dishes
- Game, Gravy and Garnishes
- Lenten Dishes
- Miscellaneous
- Vegetables
- Sauces
- Rolls, Bread and Muffins
- Pies and Pastries
- Cakes, Crullers and Eclairs
- Candies
- Ice Cream and Sherbets
- Preserves, Pickles and Relish
- Souffles; Fillings for Cakes
- Desserts; Sauces for Puddings; Beverages
Rufus Estes was born a slave in 1857 in Tennessee, and experienced first hand the turmoil of the Civil War. He began working in a Nashville restaurant at the age of 16, and in 1883 took up employment as a Pullman cook. In 1897, he was hired as principal chef for the private railway car of U.S. Steel magnates (the fin-de-siecle equivalent of today's Lear Jets for corporate travel). There he served succulent fare for the rich and famous at the turn of the 20th century. (Summary by Denny Sayers)
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