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.

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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.

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