Casseroles, Soups and More

Virginia Gillham is university librarian at Wilfrid Laurier University.

The authors are brother and sister, part of the 4th generation of
skilled and enthusiastic cooks in the family of James Miller, a
lumber-camp cook born in 1846.

Although many of the book’s recipes could be described as “comfort
food” of a traditional nature, most rely heavily on herbs and
vegetables, and require limited amounts of fat. This will appeal to
health-conscious cooks.

The three main sections of the book are Casseroles; Soups and Chowders;
and Vegetables and Breads. The casserole section, which represents more
than half of the book, is subdivided into seafood, poultry, beef and
veal, and pork. A comprehensive index ensures that the book is
convenient to use. The recipes are both different and appealing and will
offer welcome variety for daily family fare.