October Thrifty & Estate Sales Finds Week #3 ~ #1 North Shore Congregational Church & Watkinsville Woman's Club

North Shore Congregational Church Cook Book, circa 1960's.  Recipes were contributed by members of the church located in Fox Point, Wisconsin. The proceeds from the book were earmarked for the church organ fund.  The usual fare found in church cookbooks is featured with many reflecting the German and Swiss influences of the area residents. A few of the more unusual entries include Scrambled Eggs for 70, which requires 96 eggs, yet takes a mere 35 minutes to cook. and a horrible sounding Corned Beef mold located under the Salad section.

The previous owner earmarked two coffee cake recipes that are similar, but with one featuring a strudel topping. 

Watkinsville Woman's Club Cookbook, published in 1982. Another cookbook from the next town over with recipes solicited from members of the club. The book is large owing to the fact that EVERY recipe submitted appears to have been published. There are numerous cheese ball recipes and a lot of the dishes appear to be duplicates. The recipes range from appetizers, entrées, vegetables and desserts.

Mother Lode of Cookbooks # 6 ~ New Bedford Times and Mrs. Beeton's

New Bedford Times Homemaker's Cook Book, published in 1930. Massive cookbook with 369 pages of 1,000+  recipes contributed by the women of New Bedford, Massachusetts and the surrounding vicinity. The recipes are the usual type found in all community cookbooks with the contributor's name AND address are printed below each dish they submitted.  The recipes are simple and require only 6-8 ingredients.  Quite a few of the salad recipes feature marshmallows including a Waikiki Salad made with pineapple (natch) topped with a simple syrup with melted marshmallows and maraschino cherries. The most used recipe, judging by the stains on the page,  is for a Jelly Layer Cake.

The former owner wrote a few of her favorite recipes in the blank pages found at the back of the book in the most beautiful cursive handwriting - see photo below.

Mrs. Beeton's All About Cookery, published in 1923. A another massive book with 2,000 practical recipes, 12 color plates and 250 illustrations, filling its 640 pages. The book is a compendium of household management and cookery for which  Mrs. Beeton was universally known in her home country of Great Britain. Although she died at the young age of 28, Mrs. Beeton is celebrated for the being the first and best cookery writer after the publication of her book "Mrs. Beeton's Book of Household Management" in 1861. Sir Arthur Conan Doyle called her the "Finest Housekeeper in the World"!

In addition to the recipes, the household chapters touch on a myriad of subjects including duties of the cook and kitchen maid. It is suggested that the cook rise at 6am during the summer months and at 7am during the winter in order to keep on schedule. Other household topics discussed are the kitchen layout, equipment, utensils, the order of washing dishes & clean-up, laundry work and tips on marketing (AKA grocery shopping).

The recipes are written in a narrative style and cover soups, stocks & broths, gravies & sauces, vegetables, pastry making, tinned foods, herbs & condiments, entrees, desserts, jams/preserves and breads. A few of the unusual subjects include Farinaceous preparation (basically pasta and the shortest chapter with only 4 pages), homemade wines, chafing dish cookery, invalid cookery and Australian cookery. The last few chapters cover the art of carving and menu making.

Page from Mrs. Beeton's - Invalid Trays:

Page from New Bedford - Former owner's handwritten recipes:

More Christmas cooking ~ 2014 edition

Citrus turkey breast ~ first time recipe, very moist & yummy! From a TOH Thanksgiving cooking pamphlet.

The entire meal: Citrus turkey breast,  homemade Cranberry Orange sauce, Sweet Potatoes with Cinnamon Honey,carrot soufflé, Ask Rose cake, Cranberry Apple Casserole, fresh green beans with lemon butter& toasted almonds, LeSuer peas, rolls and the Cranberry"log" (always requested by my mom).

Mother Lode of Cookbooks #5 ~ Woman's World & Clementine in the Kitchen

Woman's World Cook Book, published in 1961. A very detailed cookbook from the Culinary Arts Institute filled with many photos of cooking techniques, plus hundreds of recipes running the usual spectrum from appetizers to vegetables. The meat chapter features a few memorable ingredients including liver, brains, sweetbreads, heart, kidneys, tongue and tripe.

Clementine in the Kitchen, published in 1943. Not a cookbook per se, although the last 57 pages contain 150+ family favorite recipes, the book is a memoir by Gourmet magazine writer Phineas Beck (the pen name of Samuel Chamberlain).

The book contains many anecdotes of the trials and tribulations of the Burgundy cook hired by the Becks in pre-war France. "Clementine" was the sixth cook hired by the Becks, she left France with her employers and settled in the United States in 1939. Many of the stories focus on her adjustment to living in Massachusetts as she only spoke French and knew little of American culture.

See, I Really Do Use My Cookbooks ~ Christmas Edition

This cake nearly did me in, it was the first thing I started making for our Christmas meal. Even being a strict adherent to Mise en place, I almost forgot to add the sugar! (I placed the bowl out my immediate sight range). Since I was using a few vegan products in place of dairy, I  had to account for the substitutions - which took a bit of guesswork. The hardest part was straining the raspberries (filling) as I own the world's oldest micro strainer . In the end it came out fine. It's from the Brown Betty cookbook - not it's NOT the cake on the cover ~ This is "Ask Rose" a Dutch Chocolate Cake with a Raspberry puree filling and smothered with Chocolate Buttercream.

And here we have the humble Cranberry & Apple Casserole - super easy to make and it is divine!

Mother Lode of Cookbooks #4 ~ Helen Brown's West Coast Cook Book and Out of Kentucky

Helen Brown's West Coast Cook Book, published in 1952. All  of the dishes reflect the cuisine of California, Oregon and Washington. The recipes are divided into three sections: the first being the early settlers, the Spanish and Mexicans in California and the Yankee influences found in Oregon and Washington. The second section focuses on local ingredients with the third section highlighting the distinctive West Coast flavor.

Sources for the recipes include early cookbooks, old family favorites and famous eateries.  The dishes include appetizers, aspic(!), breads, entrées, soups & salads, desserts and vegetables. There are detailed chapters on fruit, herbs and spices with instructions on types and how to use each as an ingredient  in cooking. Among the unusual seafood choices are abalone (which is very tasty!) and geoduck. A famous Seattle concoction featured is Dutch babies - a combination of a popover and a pancake.

Out of Kentucky Kitchens, published in 1969. The cookbook was written by one of Louisville's best cooks and most gracious hostess, with an introduction penned by Duncan Hines. The recipes are from the author's collection and a few were solicited from friends.  There is a short snippet on "gourmet powder"  or MSG which is featured in many a recipe. Also included is a chapter on suggested menus for a Derby Day breakfast, of course mint juleps make their expected appearance!

The usual fare is featured along with a  pre-Civil War receipt for black beans, a Robert E. Lee Cake (a layered sponge cake with lemon jelly) and roasted bear(!!).

Mother Lode of Cookbooks #3 ~ Rector's Naughty 90's Cook Book and Luchow's German Cookbook

Rector's Naughty 90's Cook Book, published in 1949.  Over 400+ tantalizing recipes (most were previously unpublished) from The Griffin restaurant in New York City. The Griffin opened in 1899 and operated through 1911, its proprietors were Charles Rector as well as his son George. The restaurant was enormous with 175 tables for patrons when it opened.  The recipes reflect the lavish lifestyle of the Gay 90's and Gilded Age. The dishes echo the refined palates of the time with lobster a featured ingredient in many of the seafood recipes, as well as many French inspired entrées and desserts. Besides recipes, there is a chapter on wines with information on which glass to serve a particular varietal and the best dishes to accompany each.

At the beginning of each chapter, there is a short biography and photograph of  a famous patron followed by a recipe inspired by the person. Some of the celebrities include Lillian Russell, Diamond Jim Brady, Lillie Langtry and Ethel Barrymore.

I found two recipes to add to my repertoire, a simple Bouillabaisse  and a yummy Oyster stuffing - just in time for the holidays!

Luchow's German Cookbook, published in 1965. Luchow's was established in 1882 in New York City and remained in operation for over a century, eventually closing in 1986. The cuisine was German in nature and attracted many a famous person throughout the restaurant's storied history. The first chapter focuses on the history of the restaurant and its founder August Luchow, an immigrant from Hanover, Germany. There are also notes on the decor and various rooms located in the block long establishment.  All the recipes reflect the German dishes the restaurant was renown for serving from appetizers, entrees and desserts. 

The illustrations throughout the book were drawn by Ludwig Bemelamns, of the "Madeline" book series. I LOVED the "Madeline" books while growing up and even named one of  my cats after the title character as she was "the smallest one" of her litter! The book was a Christmas gift to the former owner in 1970 from Duane to celebrate their first dining experience at the restaurant.

Mother Lode of Cookbooks #2 ~ Ruther Wakefield's Toll House and Duchess of Windsor

Both books in this entry have long been on my "wish list" and I was quite happy to find them along the many others I purchased. 


Ruth Wakefield's Toll House Tried & True Recipes, published in 1945.  This copy is the 20th printing with the original print date occurring in 1936. As most chocolate lovers know, Ruth Wakefield was the mastermind behind the first chocolate chip cookie, which she first served in 1938. She later sold the recipe to Nestle (for $1.00!!!), who then began making the Toll House chocolate chips.

The recipes are the same used in the Wakefield's restaurant, The Toll House, located in Whitman, Massachusetts. The restaurant began service in 1930 with seven tables and within a few years  they were serving between 1,000 to 2,000 people a day! The book opens with hints and tips covering table service, stain removal and first aid mixed in with the usual ingredient equivalents, using the oven and refrigerator. There are several pages of menu suggestions for everyday meals and special occasions along with photos of  meals served at the establishment.

The chocolate chip cookie recipe appears under the moniker "The Chocolate Crunch Cookie", nestled with little fanfare in the cookie section. Other dishes include 81 suggestions for hors d'ouevres and canapes, many of which are written in a narrative style instead if the usual "cookbook" manner.  Also represented are soups & chowders, bread, salads - many of the congealed variety, entrées - including a Hawaiian Chicken made with pineapple, of course!,  and various desserts both hot and frozen.  The last chapter touches on afternoon tea with an assortment of sandwich fillings.

Some Favorite Southern Recipes of The Duchess of Windsor, published in  1942. There is a forward penned by Mrs. Franklin Delano Roosevelt (AKA Eleanor) and all proceeds from the sale of the book were contributed to the British War Relief Fund. There are 140 recipes in all, ranging from appetizers, soups, fish and shellfish, meats, vegetables, breads, desserts and preserves. The fare is simple, utilizing few ingredients and most fill only half a page. Several dishes incorporate terrapins (small turtles) native to the waters of Maryland where the Duchess was raised.

Naturally there are recipes for both the Lord AND Lady Baltimore cakes. One interesting entree is a spinach filled Ravioli made with handmade pasta and topped with a tomato sauce, which upon reading seems quite easy to master. The last chapter lists a few foreign favorites of the Duchess.

Page from the Duchess of Windsor:

Mother Lode of Cookbooks #1 ~ Helen Corbitt's Potluck and James Beard Hors D'Oeuvres & Canapes

Helen Corbitt's Potluck, published in 1962. Miss Corbitt was the Director of Restaurants for the Neiman-Marcus Department store in Dallas, Texas from 1955 to 1969 and many of  her recipes are still used today. Some of the dishes in the book were served at the Zebra Room restaurant located in the Dallas store. The recipes in the book are easily prepared with a minimum amount of time and ingredients. The dishes run the usual gamut and also include suggestions for side dishes and desserts to serve with each meal.

Hors D'oeuvres & Canapes, published in 1953. This copy is the 9th edition with the original printing dating from 1940. Subtitled "with a key to the Cocktail Party", this gem of a book focuses on appetizers or "outside the meal" tidbits per the French translation of the title. The introductory chapter discusses the history of the appetizer and even provides a couple of appellations for the dish ranging from Swedish ~ smorgasbord, Russian ~ Zakuska and Italian ~ Antipasto. There is a chapter on bar and kitchen equipment and even a few drink recipes.

The food chapters number four in total - with the recipes arranged by category. Up first are cold appetizers which include cheese-balls, caviar (mais ouis!), seafood, eggs and one or two recipes involving tongue (beef). Secondary chapters include canapes (toast points, pastries, butter and spreads) and cocktail sandwiches - fillings and small burgers. Of course to complement the cold dishes are the recipes for hot snacks: croquettes tarts, tartlets and fritters.

October Thrifty Week #2 ~ #4 The Congressional Club Cookbook, 1961 Edition

The Congressional Club Cookbook, published in 1961. This copy is the 6th edition, with previous editions being published in 1927, 1933, 1945, 1948 and  1955. I also own a later copy - the 8th edition which was published in 1970.  There is a forward by Jackie Kennedy and the recipes are national and international favorites culled from the ladies of the club. There is also a chapter titled "Men Only Recipes" which were submitted by the husbands of club members.

The dishes represent the culinary palates of the mid-century and a few are still considered classics today. There is a chapter on Embassy Favorites which also lists a few luncheons menu suggestions.  Of course the recipe for Senate Bean Soup is highlighted as it is the most requested recipe from the D.C. area.

The opening chapters focus on protocol, including a list of precedence, seating arrangements, calling cards, appropriate dress for events and procedures for attending  a White House function. The last pages of the book are filled vintage ads.

Vintage ads:

October Thrifty Week #2 ~ #3 Rockport and 1984 World's Fair

Rockport Collection: Fish, Game, Fine Art, published in 1986.  The book was a fund raiser for the Rockport ( Texas) Art Center, a non-profit community center that provides youth and adult art education in addition to their art collection. As can expected from the title, the recipes focus on fish and seafood - including shrimp, oysters and squid, plus game - pheasant, quail, duck, goose, dove, venison and rabbit . The recipes run the gamut from appetizers, soups, gumbos & chowders, salads and entrées.

Jambalaya (1984 World's Fair), published in 1984. The official cookbook of the 1984 Louisiana World Exposition, the recipes were compiled by the Junior League of New Orleans.  The recipes lean heavily towards Creole cooking or are infused with the flavor of New Orleans. Of course seafood, especially crawfish, figure prominently in the entrées. There are also a surprising number of recipes featuring veal and duck. I think I may have found the perfect BBQ shrimp recipe among the pages!

The best BBQ shrimp I ate while living in New Orleans, was from Deanie's in Bucktown,  the same place I stopped in a few times a month to pick up cooked to-go crawfish from their seafood market located next door to the restaurant.

October Thrifty Week #2 ~ #2 Local Community Cookbooks - Redeemer Church and Oconee County High School

A Taste of Redeemer, published in 2005.  Small collection of recipes from a local church. The recipes were gathered from church members and the book was a fund raiser for the High School Youth Group for a missionary trip to Chiba, Japan.  There are recipes for appetizers, beverages (only three), soups & salads, vegetables & sides, entrees breakfast dishes, bread and desserts. There are FIVE recipes for broccoli salad - a staple of most church pot-lucks. A much missed bagel shop/deli here town served a yummy broccoli salad under the moniker "Church Lady Broccoli Salad"!

Warrior Cookbook, published in 2010.  Another large-ish community cookbook with 336 pages of recipes collected from the parents and teachers of Oconee County High School in Watkinsville, Georgia.  I recognized a few names of the contributors as the town is the next one over from where I reside. Filled with the usual types of dishes found in most community based cookbook collections with a few exceptions. I found recipes for play dough - an edible peanut butter version and also a version meant for play only.  The last chapter touches on hints and tips, ingredient substitutions and table settings. There is a book plate before the title page that could be utilized as a gift for Mother's Day.

October Thrifty Week #2 ~ #1 Greek AND American Cooking

The Complete Book of Greek Cooking, published in 2006.  Over 160 recipes with color step by step photos of the preparation involved in making each dish.. The introductory chapters touch on the history of Greece, food  and culture - including foreign influences, and a summary of feast days and festivals.  There is also a short geography lesson on the culinary differences between the Greek mainland and the Greek islands.

A large chapter explores the mainstays of the Greek kitchen: olive and olive oils, fruit - including figs, vegetables (a salad is generally served with every meal), herbs and spices, fish and seafood (octopus is heavily featured in many recipes) and of course drinks (Ouzo and Retsina).

The recipes include appetizers, soup, fish, entrees (lots of lamb!), vegetarian meals, sides and salads, plus desserts.

As American As Apple Pie, published in 1990. Twenty of the best loved American dishes are highlighted with 12 variations for each recipe. Most of the recipes were collected from home cooks across the country with a few professional cooks/restaurants thrown in for good measure.  The  subjects explored include Apple Pie, BBQ Sauces, Bread Pudding, Brownies, Chocolate Cake, Chocolate Cookies, Potato Salad, Stews and Pot Roast.  There are many food related quotes scattered throughout the pages.