Friends of the Library Sale Day 2/#1 ~ Art and Cooking

The Fine Arts Cookbook, published in 1978. This copy is the 9th printing with the first printing occurring in 1970 with all recipes compiled by Museum of Fine Arts, Boston, Massachusetts. Scattered throughout the book are photos or illustrations from the museum's collection.

The first chapter, "Lunch in the Museum's Restaurant" offers favorite dishes served in The Restaurant at the Museum and includes rolls, coffee cake, sandwiches, aspic, Quiche Lorraine, paella, lamb stew, four types of pudding and a Rembrandt Cake - a Dutch Chocolate spice cake especially created for an exhibition. In "Tea at the Museum", the recipes were contributed from both the restaurant and the Ladies Committee and include brownies, Congo bars, grasshopper squares, cookies and cranberry tea cakes. "Recipes for New Members"  consist of cheese balls, pate, punches and mulled wine.

The "Private Collections & Ladies Committee" is the largest chapter and contains many prized and/or original recipes gathered from the museum staff and volunteers. For appetizers, there are dips, meatballs, and pate, while the beverages include sangria, home brew and apple wine. Some of the soups are crab stew, bisque and chowder, while a few of the breads include banana, cranberry, popovers and coffee cakes. Egg dishes include souffles and stratas, while seafood offers a lobster casserole, shrimp tempura, curry, quiche and mousse. Of course the entree section is loaded and some of the dishes include chicken Marengo, sauerbraten, meatloaf. cabbage rolls, moussaka, lots of pasta choices, spareribs done in a Chinese style, plus recipes featuring duck, goose, venison, veal and lamb. Of course there are veggies (stuffed plantains), salads (namasu, congealed, fruit, etc), and desserts ~ cookies, brownies, cheesecake, pies, mousse, souffle, pots de creme, a fruit compote and a marzipan cake.

The last chapter offers menus from previous galas and parties from 1890 to the present and offers a few wine suggestions.

The Cookbook - Worcester Art Museum, published in 1982.This copy is the 7th printing with the first occurring in 1976. All recipes were contributed and compiled by museum volunteers.

We begin with Beverages ~ cider, punch, sangria, mint juleps and dandelion wine then move onto Appetizers which include spiced/seasoned nuts, dips, caviar, pate, canapes, sausage balls, cheese puffs and meatballs. Soups feature stocks, gazpacho, chowders and bisque, while the Fish sections offers casseroles, paella, crab cakes and lobster New burg.  For Poultry there is chicken Kiev, Coq au Vin, plus casseroles, hash, coquettes and a few recipes for duck and turkey.

Meats covers Beef Wellington, Bulgogi, roasts, stews, hash, meatloaf and dishes made with veal. lamb, ham and pork chops, while Game offers up dishes made with venison, goose, rabbit, pheasant and partridge. In the Eggs, Cheese, Pasta & Rice chapter,  there is quiche, fondue, grits, souffle, kugel and pilafs, and Vegetables has casseroles, pudding, crepes, plus baked & stuffed options.

For Salads there are a few molded/congealed entries, plus coleslaw, mousse and recipes for homemade dressings and croutons. Breads has the usual rolls, coffee cake and muffin recipes, while Dessert runs the gamut from cakes & cheesecakes, tortes, pies, kuchen, creme brulee, puddings, ice cream, baked fruit and trifle. In Cookies, there are recipes for brownies, shortbread, macaroons and pinwheels, followed by Sandwich & Fillings - with the usual fare. Rounding out the last of the recipes are Condiments ~ jelly, pickles, relish & chutney and Candy ~ fudge and bourbon balls.