The third and final installment in this month's ponderings on cookbooks, recipe writing, and a return to tradition is my adaptation of two breakfast recipes from the Boston Cooking School cookbook. If you want to see the whole cookbook in all its glory, you can find digitized versions online on Google Books and the Internet Archive.

I first adapted these recipes during a rare Atlanta snowstorm, when all I had been craving was hearty breakfast food. The drop biscuits are almost exactly the way I make my usual morning biscuits (I’m a bad southerner and only roll my biscuits out when I have company!)