A new Natchez book gives insight to the story behind the Natchez Pilgrimage and all the trappings that go with it — the pageant, parties and even the pantalets.

Unlocking some of the mysteries of the historic spring tour season, Natchezians Mary Eidt and Sissy Eidt explain the social season of Pilgrimage as well as the economic drive of Pilgrimage founders in “Ladies’ Legacies in Natchez, Mississippi.”

“Pilgrimage is unique,” Mary Eidt said. “We thought it ought to be recorded and the ladies recognized.”

The authors will sign copies of the book 1 to 3 p.m. Sunday at Turning Pages Books & More, now in its new location at 520 Franklin St.

The book, at $12 each, includes menus and recipes by Sissy Eidt, a well-known caterer whose food has graced the tables of many Pilgrimage parties.

“She has catered so much, and her food is wonderful,” Mary Eidt said. “We thought people would enjoy having some of her recipes.”

Recipes include favorites such as “Salmon Tureen,” which Sissy Eidt describes as “an easy and delicious way to serve your favorite smoked salmon with all the condiments, easy for your guests and little time for you.”

The book also includes several recipes from the Carriage House restaurant, those well known to its patrons, including “Tomato Aspic” and “Frozen Fruit Salad.”

Sample invitations, lists of those who have served as kings and queens of the Spring Pilgrimage pageant and the “Historic Natchez Pageant Costume Regulations” are among the interesting compilations in the book.

In the essay that opens the book, Mary Eidt writes, “Benefiting the community in numerous ways, the ladies have contributed to the progress, prosperity, and popularity of the town as a desirable place to live and as a national and international tourist destination.”

She believes those words wholeheartedly, she said.

“I believe the ladies should be recognized, and we should be aware of the debt we owe them for sustaining tourism for all of those years, especially since we’re celebrating the 75th anniversary this year” she said.

The Natchez Pilgrimage began in 1932, a weeklong event. Now the tours continue for five weeks and the pageant for four weeks.

“I tried to put together some things that are related to Pilgrimage but from a different approach,” Mary Eidt said.

“The whole institution of Pilgrimage is unique. There is nothing else like it in the whole world.”

Included in the recipe section are these:

Chicken and Artichoke Casserole with Wild Rice

1 box Wild Rice Blend (Cook as directed.)

3 1/2- to 4-pound chicken, cooked, de-boned and cut into bite-sized pieces

2 14-ounce cans artichoke hearts, drained and quartered

3 cups grated Cheddar cheese

Fresh chopped parsley for garnish

Sauce:

1 10 1/2-ounce can cream of chicken soup

1 10 1/2-ounce can mushroom soup

1 soup can mayonnaise

1 teaspoon dry basil

1 teaspoon dry thyme

4 tablespoons fresh lemon juice

1 teaspoon white pepper

1 tablespoon Worcestershire sauce

Blend all sauce ingredients together. Preheat oven to 350 degrees. In a 9-by-13-inch casserole dish, layer rice, chicken, artichoke hearts. Top with sauce, cover and chill overnight or 3 to 4 hours. Remove from refrigerator and let come to room temperature. Bake at 350 degrees, covered, until hot and bubbly, 35 to 40 minutes. Remove from oven and top with cheese. Let rest a few minutes and sprinkle with parsley. Serves 10 to 12.