DigiCat Publishing presents to you this special edition of "A Hoosier Chronicle" by Meredith Nicholson. DigiCat Publishing considers every written word to be a legacy of humankind. Every DigiCat book has been carefully reproduced for republishing in a new modern format. The books are available in print, as well as ebooks. DigiCat hopes you will treat this work with the acknowledgment and passion it deserves as a classic of world literature.

Excerpt from A Hoosier Chronicle Comfort had set its seal everywhere, but it was keyed to male ideals of ease and convenience; the thousand and one things in which women express themselves were absent. The eye was everywhere struck by the strict order of the immaculate small rooms and the snugness with which every article had been fitted to its place. The professor's broad desk was free of litter; his tobacco jar neighbored his inkstand on a clean, fresh blotter. It is a bit Significant that Sylvia, in putting down her book to answer the bell, marked her place carefully with an envelope, for Sylvia, we may say at once, was a young person disciplined to careful habits. About the Publisher Forgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.com This book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully; any imperfections that remain are intentionally left to preserve the state of such historical works.

A supplemental textbook for middle and high school students, Hoosiers and the American Story provides intimate views of individuals and places in Indiana set within themes from American history. During the frontier days when Americans battled with and exiled native peoples from the East, Indiana was on the leading edge of America’s westward expansion. As waves of immigrants swept across the Appalachians and eastern waterways, Indiana became established as both a crossroads and as a vital part of Middle America. Indiana’s stories illuminate the history of American agriculture, wars, industrialization, ethnic conflicts, technological improvements, political battles, transportation networks, economic shifts, social welfare initiatives, and more. In so doing, they elucidate large national issues so that students can relate personally to the ideas and events that comprise American history. At the same time, the stories shed light on what it means to be a Hoosier, today and in the past.

Celebrate the heritage of Indiana with this bountiful compendium of almost 1,200 recipes from the Hoosier State, plus history, farm wisdom, and folklore. Long before there were television channels devoted to cooking or eating strange new food, the art of cooking could be found right in your own hometown. Beloved and at last back in print, The Classic Hoosier Cookbook is a treasure trove of mouthwatering recipes handed down from generation to generation by Hoosiers across the state. This cookbook has it all: the best biscuits ever; delicious casseroles for every occasion; page after page of tasty, time-tested desserts; and a zillion ways to turn beef, pork, and poultry into truly memorable feasts. There’s everything from an elegant Salmon Newburg to Polly’s Squirrel Roast—always “best to eat while still hot enough to burn your hands” —to making dandelion wine from scratch (be patient), and don’t dare miss that astonishing recipe for Sugar Cream Pie, first made in 1816! This is a timeless compendium for everyone, showing us food as it used to be and how it should be prepared. The nearly 1,200 recipes in The Classic Hoosier Cookbook will intrigue, entertain, and satisfy all. “An extensive compilation of the very best of Indiana cookery . . . The recipes printed here are often the first printing of secret ingredients that have been passed down from generation to generation by word of mouth or on tattered scraps of worn paper.” —Indianapolis Home and Garden “It is a cookbook to use, not just to own. But, even if you care nothing about cooking, the final chapter on Old-Time “Receipts” is worth perusal just for the fun of it.” Herald-Telephone (Bloomington) “One to add to your treasured volumes and to pass down to a daughter or granddaughter.” —The South Bend Tribune