The very notion of comfort food could have begun in the farm kitchen, with its rich aromas of bubbling stew and apple pie, its stock of fresh eggs and butter and bacon, its warming custard on a cold winters night or cool spoonful of home-churned ice cream on a steaming Fourth of July. Culled from the pages of The Farmers Wife, the beloved magazine published and pored over throughout Americas heartland for forty-six years, the recipes in this cookbook allow today’s cook to recreate all the comforting tastes of the farm kitchen–and to create new memories of food that means home. With straightforward directions and wholesome ingredients to suit the busiest farm wife–or twenty-first-century cook–these hearty soups, casseroles, roasts, pot pies, desserts, and refreshing beverages conjure all the sweet and savory comforts of country cooking at its best. **Here’s a sampling of the recipes you’ll find inside:** – Mammy’s Corn Bread – Clam Chowder – Deviled Eggs – Macaroni and Cheese – French Stew – Chili Con Carne – Boston Baked Beans – Pot Pie – Escalloped Tuna and Peas – Southern Fried Chicken – Fried Green Tomatoes – Rhubarb Brown Betty – Flapper’s Pudding – Ginger Ale