Capital City Cook Book

Originally published in 1884, with 322 recipes –(100 for cakes, 39 for custards, creams, etc.. -- and recipes for appetizers, soups, salads, main dishes and drinks) – this second addition of 1906 added about another third to the total collection.

This being Wisconsin, the cheese capital of the western world, this was the first American cookbook to have a chapter devoted exclusively to cheese, including cheese balls, cream cheese balls, cheese souffles, cheese tarts, and Welsh Rarebit.

As more immigrants were arriving in Madison, there are recipes from France, Germany, England, Poland and Scandinavia – plus a section on home-remedy formulas.