November Estate Sale - Broomsedge ~ Vintage Community Cookbooks#2 Kentucky Colonettes and The Pirate House

Kentucky Cooking - New & Old,  published in 1958. This copy is the second edition with the first being printed in 1955.  The recipes were submitted by the Colonettes - the wives of members of the Louisville, Kentucky Junior Chamber of Commerce.

The dishes are the usual found in most cookbooks - ranging from appetizers, dips, sides, sandwiches main dishes and sweets. There is a chapter titled RSVP which offers menus for several occasions including a Derby breakfast, bridge luncheons, dinners and cocktail parties.  The last chapter is recipes submitted by the husbands of the organization's members and most consist of beverages of the alcohol variety.

The most unusual recipe I found was for an appetizer titled Cabbage Head - a hollowed out head of cabbage into which a can of sterno is inserted and cocktails wieners on toothpicks are stuck on the sides. When the party starts the hostess lights the sterno and the guest then roast the wieners, which are then dipped into a side of BBQ sauce!

The Pirate's House Cook Book,  published in 1964.  Recipes from a landmark Savannah, Georgia restaurant established in 1944.  At the time the book was printed, the restaurant consisted of 17 dining areas spread over nine buildings. The oldest room is the Herb House which was built in 1734 and is the oldest building in existence in Georgia.

The dishes include soups, salads - many of the gelatin mold variety, entrées- including lots of seafood favorites, vegetables, pickles/preserves & relishes, breads, appetizers and to cap off each meal, wondrous desserts.

The previous owner's most used recipe appears to be the Crab Casserole based on the amount of Worcestershire sauce stains on the page! A cute desserts titled the Tipsy Squire caught my eye, it's made with sponge cake, sherry and custard.

The last pages are a list of 20 historic sites in Savannah with an illustration of each building.

November Estate Sale - Broomsedge ~ Vintage Cookbook Pamphlets: Washington Gas Light Company, Southern Cook Book and White Lily

Fabulous Foods for Four Seasons, published in 1964. The booklet was a promotion from the Washington Gas Light Company to celebrate the Holiday Season. There are suggested menus for each of the four seasons, followed by recipes.  The dishes include appetizers & beverages, salads & vegetables, main dishes, breads & sandwiches ending with sweets.

Some of the recipes marked by the former owner are fruit bars, toasted macaroons, date nut bars and chocolate chews.  I  found an intriguing recipe for an orange cake (made with orange juice) and topped with a butterfly frosting.

Festive Foods, circa 1970's.  Another booklet from the Washington Gas Light Company, this pamphlet focuses on cooking with "flair". There is a weight watcher section with low calorie dishes to start off the recipes, followed by appetizers, breads, etc. 

I did find a variation to a cookie recipe I have made for the holidays -  Meltaways (very easy and tasty cookie made with corn starch and often found as Melting Moments on the back of Argo cornstarch) which adds a lemon icing. There is also a recipe for Peppermint Bark, another holiday favorite.

Page from Fabulous Foods:

Page from Festive Foods:

Southern Cookbook, published in 1976.  Another pamphlet from the Culinary Arts Institute, the booklet has 250"Fine Old Recipes" representing Southern cuisine. For this booklet's purposes, the South includes the eastern shores of  Maryland, the Carolinas, northern Florida as well as the usual states of Louisiana, Mississippi, Georgia, Kentucky and Tennessee. 

The recipes range from bread, soups - with a recipe credited to Madame Begue, a New Orleans chef from the mid 19th century, poultry, salads - including Ambrosia, seafood, meats, vegetables, beverage and of course desserts which again fill about half the pages.

For Your Finest Cakes & Home Baking at its Best, circa 1940's.  A promotional booklet from White Lily Flour with 96 pages of recipes and suggested menus. There is a page listing the five rules for a good biscuit - and as every Southern cook knows, it begins with White Lily flour! 

As for breads, there is a recipe for a homemade loaf bread using a 4 hour method. Other baking chapters include rolls, pies, cake and cookies. There are also recipes for main dishes, vegetable, salads and soups, many of which are made without White Lily, but are listed in the suggested menus.

Page from Southern Cook Book:

Page from Finest Cakes:

They say it's your birthday It's my birthday too!

Made my own cake again (due to food allergies). This time I tried a new recipe from the Southern Cake book (borrowed from the library). It was fine, but I still prefer my old carrot cake recipe from the 1960's! Frosting is vegan - the cake is NOT. Behold Mama Dip's carrot Cake:

November Thrifty Finds - Week#1 ~ Another White House Cookbook

The President’s Own White House Cookbook – Bicentennial Edition, published in 1976.  Published by the Culinary Institute of America, this book has 258 recipes from President Washington to Ford.  The author collected recipes from his own research, libraries and historical societies. Not many people realize the President and family pay food their own food and the government pays the tab for all state functions.

Most of the dishes are attributed a president or his spouse, with the remaining recipes gleaned from menus from various functions with a few revised for contemporary cooks.  There is an illustration of each president with a short biography scattered throughout the chapters.  The only photographs in the book are in color and depict a few pieces in the Presidential China collection.

The recipes run the usual gamut - soups, breads, cheese, entrées, vegetables, salad & dressings and of course desserts.  A few stand outs include Mamie Eisenhower's Million Dollar Fudge - which I have found in many a community cookbook, Jackie Kennedy's Gateau Saint-Honoree a very complicated dish best made by very experienced bakers - it's a very fancy dessert made with cream puffs, crème patisserie and Amber Toffee syrup.  Representing the Colonial era is Thomas Jefferson's Calf's Foot Jelly.

October Thrifty Week #5 ~ #2 Navy Wives Cookbooks

Navy Wives - Ready for Seasonings, published in 1987. This copy is the 8th edition, with the first being printed in 1974.  The book is the first of THREE Navy wives cookbooks I picked up for 50 cents each at the same thrift store!  All the books are fairly large and filled with lots of yummy dishes. The recipes were collected from bases around the world and reflect the cuisine of  the various countries where the contributors where stationed.

The books all follow the same format with pretty much the same chapter sequences: appetizers, beverages, breads, entrées, soups & salads, vegetables and desserts. All have a "Men's Only" section with recipes culled from the husbands of the contributors.

In this particular book, a very fancy and intricate Duck L'Orange can be found in the Men's section as well as Clams Casino.

Among Pork Chops & Other Things, published in 1992.  This copy is the 9th edition with the first publication date in 1977. The contributors were the Navy Supply Wives and money raised from the sales of the books benefited the Navy Supply Wives Scholarship Fund. This book is the largest of the three coming in at 327 pages. 

There was a Navy Supply school in Athens until it closed in 2011, and I spent a summer in Rota, Spain working for Navy - also on the supply side. So imagine my surprise while skimming the recipes I found a contributor from Athens and her recipe for "Fudgie Scotch Ring" was the same recipe my mom used to make for us during the holidays and one that she contributed to the base cookbook while stationed in Rota!

In the Men's section (again!) there is a complicated recipe for an Old Fashioned Fruitcake solicited from the contributor's mom.

Potpourri of Oakleaf Cooking,  published in 1986. In the last book, in addition to the usual chapters, there is an International section as well as a microwave and food processor chapters. 

The former owner noted two of her favorite recipes on the inside over - stuffed flank steak and white Zinfandel cake. There is also a local recipe for Georgia Bulldog Punch sent in the then commander of the Athens Supply Corp School.

October Thrifty Week #5 ~ #1 More Rachel Ray and Emeril

Louisiana Real & Rustic, published in 1996. This is the second book put out by Emeril , after "New New Orleans Cooking" and is a continuation of the celebration of Creole/Cajun cooking. There are 150 recipes gathered from generations of cooks from around the state of Louisiana. The food once again is a melange of the diverse population of the state and features a culinary crossover of French, Spanish, African and Caribbean dishes.

The first chapter is titled Garde Manger (food safe) and explores the staples often found in a well stocked Louisiana kitchen, including preserves, canned foods and veggies, broths/stocks and seasoning blends.   Necessary pantry items are discussed and include file powder, pecans, pickled peppers, rice and seafood boil.

The second chapter covers making many of the staple ingredients in chapter one including sauces - roux and remoulade and a homemade Worcestershire

The rest of the book is filled with amazing recipes for signature Cajun/Creole dishes, starting with soups & stews - featuring a variety of gumbos, shellfish - crawfish, shrimp and oysters are well represented, fish - cat fish, red fish & trout - and of course meat and poultry.  There is a section on Charcuterie - sausage, tasso & boudin, plus the usual chapters for rice dishes, beans & grains, vegetables and salads, plus dressings. Of course NO book on New Orleans cooking would be complete without sweets which rounds out the last chapters.

Rachel Ray 30 Minute Get Real Meals, published in 2005.  Yet another 30 minute cookbook, this time around touching creative, hassle free dishes stressing moderation. This book is Rachel's answer to the No-Carb diet,  by eating low carbs sparingly, one can enjoy food without feeling too guilty.

The recipes cover snacks, burgers, dips - most if not all are fondues, soups, entrées and desserts. I found a great recipe for scrambled eggs made with cream cheese and salmon that I plan on making when D is out of town as he can't stand the smell of cooking eggs.

October Thrifty Week #4 ~ #4 Berry School and Vintage Pamphlets: Cakes & Tortes and Canned Foods

Favorite Recipes of the Daughters of Berry, published in 1975. This book is the 6th printing with the first dating back to 1950.  The recipes were contributed by the Daughters of Berry, who are comprised of graduates of the Berry Schools and the wives of graduates. The Berry schools were founded in 1902 by Martha Berry for poor children of the rural South. The last remaining legacy of the schools still in operation today is Berry College, a liberal arts college with a campus consisting of 27,000 acres of fields, forest and even a mountain (Lavender) located in Mount Berry, Georgia.

The opening pages are filled with information on the history of the Berry Schools, a biography of Martha Berry and numerous photos of the many buildings, cottages and chapels located on the large campus.  The recipes are the usual found in community cookbooks and  range from appetizers, entrées and desserts.

Cakes & Tortes, published in 1957. Another Culinary Arts Institute booklet filled with 193 sweet treats for every occasion. The recipes are divided into four categories: butter style, sponge, chiffon and cheese cakes. There is a short chapter on frosting and fillings to complement the cakes.

Choice Recipes & Menus Using Canned Foods, circa 1950's. All the recipes incorporate canned food as an ingredient in this slim pamphlet put out by the American Canning Company.  The dishes are simple and require just a few other items to round out the recipe. The canned products include vegetables, fish, fruit and meats, with deviled ham and potted meat making an appearance in a couple of the dishes. 

 


Illustration from Cakes & Tortes:

 


Page from Cakes & Tortes - Hazelnut a la Glamour and Picture Pretty Chocolate Torte

Page from Canned Foods -  Quick Corn Beef Roll:

Page from Canned Foods - California Seafood Salad:

October Thrifty Week #4 ~ #3 Gulf Shore Delights & Pick o' the Patch

Gulf Shore Delights, published in 1989. This copy is the 5th edition with the original publication date occurring in 1984.  Recipes were complied by the Junior League of Ft. Myers, Florida. Many of the dishes are original and were solicited from family and friends plus a few local restaurants.

Of course many of the recipes reflect the coastal vibe of the area, but also the varied ethnicity of the area with quite a few Greek dishes popping up between the pages. Separating each chapter is an sketch by a local artist highlighting local flora, fauna and inhabitants. Scattered among the pages are tips and hints to enhance each dish, and in the entree chapter a suggested wine follows each recipe.

The book was a Christmas gift to the former owner from her daughter in 1989. I did find a recipe for Paella that looked intriguing....


Pick o' the Patch, published in 1981.  Large-ish community cookbook with 395 pages of recipes collected from family and friends of the Tri-Kappa philanthropic organization. The organization is unique in that it only exists within the boundaries of Indiana. It was started in 1901 by seven young ladies and today has grown to close to 9,000 members.

The recipes run the usual scale often found in community cookbooks, with a few quirky entries for local/regional dishes. There are several takes on a BBQ hamburger - known elsewhere as a Sloppy Joe, one or two mentions of a Bob Andy Pie and finally a recipe for Elephant Ears (found at the Indiana State Fair). The former owner also entered a few handwritten recipes of her own and definitely tried out a few in the book as the pages containing the Cream of Potato Soup and the Zucchini Nut Bread show obvious signs of usage (stains, etc.).

The last chapter offers a few oldie but goodies from previous cookbook endeavors in 1935, 1947 and 1974.

October Thrifty Week #4 ~ #2 Colorado Collage

Colorado Collage, published in 1995. Recipes were compiled by the Junior League of Denver, Colorado. This is the third cookbook put out by the League, the first, "Colorado Cache"  was published in 1978 followed by  "Creme de Colorado"  in 1987.

The book was a gift to the former owner in 1999 and the postcard in the photo was enclosed in the book. There are over 500 recipes reflecting the diverse cuisine of the state. The dishes are a fresh approach to taste and are delicious and nutritious, incorprating local seafood and fruits.

There are suggested menus for different occasions at the beginning of each chapter and tons of photos of both the completed meals and the scenery of Colorado.  The recipes run the usual found in League cookbooks with two instructional pages on making the perfect cup of tea and the perfect cup of coffee. The last pages touch on pantry staples, ingredient definitions, herbs, hints & tips and cooking techniques.

October Thrifty Week #4 ~ #1 Mediterranean

Mediterranean, published in 1999.  Over 300 recipes from the shores of Spain, France, Italy, the North Africa coastline and the islands of Cyprus and Malta. The introductory chapters touch on the local ingredients used in the dishes including vegetables, fruits, seafood, nuts and herbs and spices. The book was probably printed during at the start of the Mediterranean Diet movement that is still in strong use today. According to the book, the three main components of Mediterranean cuisine are bread, oil (usually olive) and wine.

At the start of each chapter a summary of locales and foods of each region is discussed. Each recipe is one to two pages in length with many instructional photos of  preparation steps and cooking tips. The dishes represented include appetizers, soups & salads, entrées vegetables and desserts (a very small chapter). The meat chapter contains over 20+ lamb dishes and a few each for pigeon and rabbit. There are also quite a few recipes with several varieties of rice.

October Thrifty & Estate Sales Finds Week #3 ~ #3 Cooking from Quilt Country & Tapestry - a Weaving of food, culture and tradition

Tapestry - a Weaving of food, culture and tradition, published in 2000.  The first cookbook put out by the Junior Welfare League of Rock Hill, South Carolina.  Rock Hill is a textile town located 25 miles south of Charlotte, North Carolina hence the title of the book. The recipes reflect the lifestyle of the community and each chapter opens with a painting from a local resident. The usual dishes are featured starting with appetizers, followed by brunch & breads, soups & salads, sides entrées and lastly, desserts. There is an interesting recipe for a Grated Apple Pie which requires only a  few ingredients and a blast from the past - a Harvey Wallbanger Cake. I remember being fascinated by the bottle of Galliano my parents kept in their bar (our house ALWAYS had a fully stocked bar while I was growing up) and the only drink I can recall made with Galliano was the Harvey Wallbanger - a concoction of Vodka and Galliano garnished with a cherry.

Cooking from Quilt Country, published in 1989.  The book is a culinary tribute to the Amish and Mennonite communities in Indiana and is an accompaniment to the 13 part PBS series of the same name. There are 200 recipes, many of which have changed little over decades, which the author collected from residents of the communities and also "attic receipts" - age old recipes found tucked between pages of old books or squirreled away in dusty trunks. The dishes reflect the diverse cultural backgrounds of the sects and include German, Swiss, Dutch and Alsace influences.

The chapters are grouped by the four growing seasons and incorporate  fresh produce grown by the farmers of the area. An introduction at the beginning of each section details the chores, farm duties, and church activities of the congregations.A few highlights are a wedding, a quilting bee and auctions. Of course there is a chapter on pies - a highly celebrated culinary Amish specialty - including a recipe for Raisin Pie, or by its other  moniker Funeral Pie, as it is often served at funerals. Since it is not unusual for an Amish woman to "put up" 400 canned fruits and veggies for the winter, there is a chapter on preserving/canning with recipes for sauerkraut, chili sauce and relishes in addition to the usual produce.

October Thrifty & Estate Sales Finds Week #3 ~ #2 The Alice Bradley Menu Cook Book (War Time Edition)

The Alice Bradley Menu Cook Book, published in 1944. Originally published in 1937, this book is the war time edition with the opening pages listing the ration items at the time of publication. Alice Bradley was the principal of the Miss Farmers School of Cookery located in Boston, Massachusetts. The former owner referred to and used this book often as quite a few of the pages are dogeared  and worn. 

The cookbook is set up in a calendar style with each week of the year represented. At the beginning of each week a market order is listed with the ingredients required for all meals. Following the market order are menus for the THREE meals of the day, with recipes for each. All the menus include a suggested beverage and EVERY dinner has an an accompanying dessert. Many of the dishes incorporate leftovers from previous meals. The last chapter offers menus for company meals and special occasions. A few of the holiday menus include Columbus Day - featuring an Italian themed meal, Halloween and Armistice Day.