u/Mike-The-Muffin-Man

About twenty days ago, I posted a cookbook called Hometown Recipes from the Croydon, New Hampshire Volunteer Fire Department in 1984. And what do you know, ten years later, they did another one. This one was called Happiness is Homemade. The first one was your standard plastic comb binding. This one is a definite upgrade. It has the open-able three ring binder. So the pages were easily removable, so the scans came out beautiful. At the beginning of the book, it has a listing of all the officers and members of the Ladies Auxiliary and a history of the fire department. The previous book contained a 112 pages. This one has 240 pages including the covers, so it more than doubled in size. Though the town’s population had not changed much over the ten years.

As to the recipes, I’m not seeing anything of either, “Oh My God, I wouldn’t eat that!”, or “Oh My God, I must eat that!”. It’s pretty much run of the mill, decent food. The One thing that really caught my attention is that there is no savory gelatin recipes. If gelatin is involved, it’s usually with fruits and berries. Maybe our long national nightmare of meat and/or vegetable gelatin molds is over.

Here is a link to the full book;

https://archive.org/details/happiness-is-homemade-croydon-volunteer-fire-department-ladies-auxiliary-croydon-nh-1994

Edit; spelling!

This beautiful cookbook has a total of 228 pages, including the covers. It was published in 1990. It was a project of The Moreno Valley Historical Society and The Moreno Valley Cultural Preservation Advisory Board. It has a subtitle of “A Collection of Historically Good Recipes”. The cover and each section page are illustrated with old citrus labels.

The one recipe in this cookbook that I will never try is the Spam And Eggplant Casserole! Those are two things I’ve never cared for and putting them together makes each one even worse.

And the one I really want to try (even though it kinda scares me), is Dave’s Cookies. It consists of corn syrup, sugar, peanut butter, and one can of chow mein noodles. That’s all the ingredients, think about that for a moment.

According to the book, it is a collection of four hundred and fifty historically good recipes. And it also states, “Settlers in our valley have migrated from every state in the Union and many foreign countries. Despite everything else, recipes, like prize photographs, were never left behind. Thus you will find an intriguing and tempting array of recipes herein.”.

It’s worth a look through the whole book. I’m sure you will find many things that you have never thought of, but might become your favorites.

Here is a link to the full book;

https://archive.org/details/moreno-valley-califonia-centennial-cookbook-1891-1991-1990

This cookbook has 230 pages, including the covers. It was published by the Sunapee 2000 Beautification Committee. There were only 1000 copies made for the first printing. On the front cover and on many pages within there are old pictures of the Sunapee area. And on some pages are little historical notes, like this one “April 27, 1889 -- Mrs. John Trow, 73 years old, took her first ride on the cars last Tuesday, going to Newmarket, N.H., alone.”. Or this one, “May 17, 1889, James M. Russell caught 300 brook trout one day this week and he said it wasn’t much of a day for fishing, either.”, (I think that might have been a bit of a tall tale!).

There are many recipes. Some old, some new, some very different. The one I wouldn’t have in this book is called Corned Beef Jello Salad, consisting of lemon jello, boiling water, vinegar, miracle whip, corned beef, hard boiled eggs, chopped celery, and green pepper. No, definitely not having that one!

On the other hand, the White Chocolate-Hazelnut Cheesecake sounds very, very good!!!

There’s a section in this cookbook called “The Inn Favorites”. It has recipes from various inns around the Sunapee area, some are gone, some are still with us. Some of the inn recipes are Autumn Bisk, Broiled Bay Scallops, Boneless Chicken Breast with Cranberry Glaze, Fish Florentine, Linguine with Prosciutto, Mushrooms and Tomatoes, Oven Pancake with Cider Sauce, Sherried Eggs and Mushrooms on Toast, Tangy Tomato Egg Drop Soup with Lemon Grass.

Here is a link to the full book;

https://archive.org/details/sunapee-history-in-the-baking-sunapee-nh-1992

The Vasa Order of America is a Swedish-American fraternal, cultural and educational organization. The organization seeks to benefit its members by sharing Swedish and Scandinavian culture and heritage. This cookbook was compiled by members and friends of the Lady’s Auxiliary Lindbergh Lodge No. 505 Vasa Order of America , Huntington Station, New York, in 1980. Huntington Station is located on Long Island, New York. This cookbook has one hundred and fifty eight pages, including the covers. On the cover is a color illustration of a young couple cooking at a kitchen stove, with the words “Kissin' wears out... Cookin don't!”. Inside is a black and white photo of the lodge with a caption that reads “The newly rebuilt Lindbergh Lodge Building, Huntington, Long Island, New York.”.

It has a lot of the usual recipes, things with unflavored gelatin in the salads (No thank you!). But there are some interesting Swedish things. There is one for Kalvsylta, which is a jellied veal, Sillsallad, (Herring Salad), Bruna Bonor (Swedish Baked Bronw Beans), Sjomansbiff (Sailors Beef), Kaldolmar (Stuffed Cabbage), Kroppkakor (Potato Dumpling with Pork), and many others. If you wish to try some Swedish dishes, this would be the place to look.

Here is a link to the full book;

https://archive.org/details/out-of-our-kitchens-into-yours-lindbergh-lodge-no.-505-v.-o.-a.-huntington-station-ny-1980

This cookbook was compiled by the members Of the Telephone Pioneers of America, the Alexander K. McLellan, Chapter 40 that was out of Rhode Island. It is a rather small cookbook, consisting of only 82 pages including the covers.

Here is a link to the full book;

https://archive.org/details/telephone-pioneers-75th-anniversary-cookbook-alexander-k.-mc-lellan-chapter-40-1987

This cookbook is very different. It doesn’t just give you a bunch of recipes, but it plans out fifty-two complete meals, one for each week of the year, and it does it in chronological order. It starts in January, first week being TV Football Day, the next week Luncheon Before Concert, the next week Early Supper After Skating, the next week Sunday Lunch, and the final week of January is entitled Winter Supper. And then it goes into detail of exactly what to have in those meals. For example, TV Football Day calls for an Open Bar, Mixed Green And Black Olives, Cheese Tray with Port Salut, Vermont Cheddar, Chiberta (Basque), Preserved Kumquats, SCALLOPS PARISIENNE (First Course), SWEETISH MEAT BALLS, FLUFFY WHITE RICE, BROCCOLI-SPINACH SALAD, French Bread, Tray Of Sweets, LACE COOKIES, SPICY PUMPKIN BREAD, WHISKEY CAKE, Coffee, ALMOND ROCA. And the following pages have the recipes for all the items that are shown here in all caps.

That’s just the first week. There are fifty-one more to be had in this book.

Some of the more unusual recipes include Regal Rabbit, Ginger-Melon Ice, Nasi Goreng (Indonesian Fried Rice), Crab-Artichoke Casserole, Chilled Blender Borscht, Strawberry Satin Pie, Rice Trautmannsdorff, Grouper Meuniere A La Anchorage, Shahi Tukra (A Pakistani Dessert), and so many more!

The menu for the Thanksgiving Dinner calls for Avocado-Grapefruit Cocktail, Celery with Olives, ROAST TURKEY, SAUSAGE STUFFING AND GRAVY, BAKED MUSHROOMS, OYSTER CASSEROLE, BRUSSELS SPROUTS WITH GRAPES, SUPER EASY POTATO CASSEROLE, Tossed Greens With Radishes, French Dressing, Chilled Chablis, and TATE PUMPKIN PIE, (Again, all capitals in the previous sentence denotes recipe provided).

Also included in the book was a loose piece of paper with corrections. There are 173 pages including the covers and the correction sheet.

If you’re looking for something a bit different to try, I highly recommend going through this book. You will probably be amazed at what you find.

Here is a link to the full book;

https://archive.org/details/parties-to-picnics-52-complete-meals-mills-college-club-of-new-york-1977

From Pauline’s My Recipe book, we continue with a small collection of mimeographed sheets from a course called Foods 2 from 1966. The sheets are a little faded and worn, but they are sixty years old!

The first lesson sheet has recipes for Creamy Corn Chowder, Chicken Chow Mein, Orange Pineapple Blancmange and New Techniques Butterscotch Nut Cookies.

The third lesson sheet has recipes for Baked Ranch Style Hot Dogs, Succotash, Hot Pot Potato Salad, and Steam Baked Individual Custard.

And the rest of the lesson sheets go on pretty much like that. All of them are mimeographed, one of them is typewritten, all the rest are hand done. And on the back side of lesson 6, in ink handwritten, is a recipe for Best Textured Raisin Muffins.

What we have here is a look back at a food course done in the later 60s.

Well, that finishes up Pauline’s Foods 2 Lessons section. And it also finishes it up for Pauline’s “My Recipes” cookbook. There you go, you’ve seen the complete book that Pauline put together. Enjoy!

For those that might have missed a part of the book here is a complete list of the posts;

The beginning; https://www.reddit.com/r/Old_Recipes/comments/1v3scu4/todays_find/

Part 1; https://www.reddit.com/r/Old_Recipes/comments/1v4omli/paulines_my_recipes_part1/

Part 2; https://www.reddit.com/r/Old_Recipes/comments/1v5lzmz/paulines_my_recipes_part2/

Part 3; https://www.reddit.com/r/Old_Recipes/comments/1v6h3lf/paulines_my_recipes_part3/

Part 4; https://www.reddit.com/r/Old_Recipes/comments/1v7gc1x/paulines_my_recipes_part4/

Part 5-A; https://www.reddit.com/r/Old_Recipes/comments/1v8alun/paulines_my_recipes_part5a/

Part 5-B; https://www.reddit.com/r/Old_Recipes/comments/1v98i5b/paulines_my_recipes_part5b/

Part 5-C; https://www.reddit.com/r/Old_Recipes/comments/1va6o5x/paulines_my_recipes_part5c/

Part 5-D; https://www.reddit.com/r/Old_Recipes/comments/1vb36mw/paulines_my_recipes_part5d/

Part 5-E; https://www.reddit.com/r/Old_Recipes/comments/1vc0pel/paulines_my_recipes_part5e/

Parts 6-7-8; https://www.reddit.com/r/Old_Recipes/comments/1vcwgh1/paulines_my_recipes_part678/

Parts 9-10; https://www.reddit.com/r/Old_Recipes/comments/1vdqyh9/paulines_my_recipes_part910/

Part 11; https://www.reddit.com/r/Old_Recipes/comments/1vemons/paulines_my_recipes_part11/

From Pauline’s My Recipe book, we continue with 150 Pages of Kraft TV recipes. These apparently were mailed out to people who requested them. They were connected with some TV shows. One example, The Road West featuring Barry Sullivan, and of course the Perry Como’s Kraft Music Hall. Both of which were sponsored by Kraft. And of course every recipe within this collection does call for the use of at least one Kraft product.

There is just about everything in here, from snacks, to appetizers, to salads, to main courses, to casseroles, to desserts, and anything else that’s edible, probably. And from the look of a few of these recipes, you may not want to eat some of them. This was the sixties. There is lots of use of gelatin's, marshmallows, tuna, fruit cocktail, and many times a metal mold will be used. The one that stood out to me the most of “No I Do Not Want To Try It” was a Ham Mousse that called for unflavored gelatin, cold water, Miracle Whip salad dressing, chopped cooked ham, celery, green pepper, grated onion, and heavy cream whipped. Mmmmm, Mmmmm that does NOT sound delicious!

There are some really good things in here if you care to look for them. If you really want to eat like the late sixties, this is a good place to get some ideas.

Here is a link to the 150 pages of the Craft TV recipes;

https://archive.org/details/1960s-kraft-tv-recipes

Well, that finishes up Pauline’s Kraft TV Recipes section, stay tuned, because tomorrow we will have Pauline's collection of Lesson Pages from a class she took in 1966 called “Food 2”.

From Pauline’s My Recipe book, we continue with the what’s in the Various section.

Our first page in today’s selections starts with someone’s name, address, and telephone number (I blanked out some of that.) But it continues on with Coffee Maxwell House Percolator. Basically says how to brew coffee.

And next we have another handwritten page with the Possible Causes for Cakes That Fail. Then Hawaiian Beef Chunks and Jellied Salad.

And our next page is also a handwritten recipe for Banana Nut Bread.

And our next page, also handwritten, for Hamburger Stroganoff. Interestingly, it starts out with a black pen ink, and changes to red when I think the first pen gave up the ghost.

And our next page, again handwritten. This time it starts and finishes in the red ink, and it is for Caramel Custard.

In keeping with the handwritten theme, so is our next page. And this recipe is for Spritz Cookies.

And another handwritten page. This one for two different types of Russian Dressing.

And a handwritten page titled Hints in Making Meringue. But it’s really only one hint.

And the last handwritten page is for Top Stove Tuna Casserole.

And finally we have three different pages that were printed and distributed by BPM Supermarkets and Shaw's Supermarkets in about 1968. On the front of each page is a color picture of a dinner with one item that has the recipe on the back side.

The first page has a picture and a menu of Gold Corn Casserole, Hamburger Patties, Green Salad, Fruit Gelatin, and a Beverage. On the back is the recipe for the Golden Corn Casserole.

The second page has a picture and a menu for All In One Dinner, Sliced Tomato Salad, Hot Rolls, Apple Brown Betty, and a Beverage. And on the back side is the recipe for the All In One Dinner.

And the last page has a picture and instead of menu this one says dessert, Fruit Cocktail Tarts, Meatloaf, Brown Potatoes, Baby Carrots, and a Beverage. And on the back it has the recipe for the Fruit Cocktail Tarts.

And of course all of the recipes specify some ingredients should be the Food Club Brand, which was the BPM/Shaw’s Supermarket store brand.

Well, that finishes up Pauline’s Various section, stay tuned, because tomorrow we will have Pauline's collection of Kraft TV Recipes from 1966-1970. 150 pages of them!

From Pauline’s My Recipe book, we continue with the what’s in the Preserving section first. There are only eight recipe cards, none of them having to do with preserving. The first card has Party Canopies on both sides. The next card has Clam-Cream Dip on one side and Guacamole on the other. The third card has Pecan-Cheese Log on the front side, and Twin Cheese Molds on the back side. And the fourth and last card has Olive Pate on the front and Pate Mimosa on the back. That was everything that was in the preserving section.

Since that was such a small selection, we will continue with what is in the Soup section. None of the items in the section has anything to do with soup (except maybe using a can of soup or broth in the recipe). First off, there are four partial pages that were ripped out of the October 1972 edition of Women’s Day magazine. On the first page are recipes for Meatball Casserole, Exotic Beef-Rice Casserole, Farmer’s Pride, Veal-Pork Pie, and Ranch-House Chili Casserole. On the second page are recipes for Hamburger Casserole A La Grecque, next, Sausage and Brown Rice Casserole, followed by Sausage-Squash-Corn Casserole, and finally Hash Corn Bake. The third page contains Chicken And Brown-Rice Casserole, Sausage-Onion-Apple Casserole, Ham, Sweet-Potato And Cheese Casserole, Mushroom-Spaghetti Casserole, And Crab-Meat Casserole. The fourth page has recipes for Beef Pie With Sesame-Seed Puffs, Steak-Rice Casserole, and Beef-Macaroni Casserole.

Then glued onto a lined notebook page are two recipes for Flavorful Meat Gravy and Quick Onion Gravy.

And seeing as both those sections were quite small, we’re going to add in what is in the Vegetables section (And surprisingly, most are actually vegetable related). First off is a handwritten page for Yams in Orange Cups. The next page has a glued on recipe for Stuffed Cabbage Hungarian Style. Then we have a piece of red note paper that on the front and back side has the recipe for Stuffed Cabbage Rolls. Then there is a three by five card with a recipe for Spanish Rice. Next up is a part of a cream cheese wrapper with a Creamy Potato Puff recipe. Then a small cut out from a magazine or pamphlet for a recipe for Campbelled Eggs

Well, that finishes up Pauline’s Preserving, Soup and Vegetable sections, stay tuned, because tomorrow we will have Various recipes from her cookbook.

From Pauline’s My Recipe book, we continue with the fifth and final part of Meat and Fish.

First up is an 8 page booklet that had a perforated edge, probably attached inside of a magazine initially. It is from the Wilson and Company, Incorporated in Chicago, Illinois. On the cover is a Hawaiian Hula Ham, inside is a recipe for making it. Then there’s Bacon Bangled Pizza and its recipe. The next page has Flaming Frank’s and its recipe. The middle of the booklet has pictures of the products, including hams, bacon, Vienna sausage, corned beef hash, chili, all meat frank’s, cooked salami, cooked ham, all meat bologna, Bif chopped beef, and Mor luncheon meat. The next page has a Gourmet Buffet featuring a standing roast of ham with a honey mustard glaze. That’s followed by Bacon Crown Jewels, which is bacon on waffle sandwich. Now on the back page is a picture of a happy birthday ham with the recipe inside.

Next up we have a lined page with three glued on recipes, the first being for Corn Crisped Chicken, then one for Golden Glazed Ham, and finally a recipe for Seasoning Pork Chops using Dole Pineapple.

The next page has two glued on recipes. The first for beef stroganoff, the second for chicken crunch.

The next page has two glued on recipes, the first for Tuna Delish, and the second for Barbecued Spareribs.

The next page again has two pasted on recipes. The first for Crusty SPAMbake. The second for Skillet Chicken Supper.

The next page once again has two pasted on recipes. First one says, Glorify a Meatloaf, Pizza Style! Green Beans Sorrento. The second one is Bar-B-Qued Chicken Terri.

And just to be a little different, the next page is a handwritten recipe for Rancher’s Broiled Steak.

And the following page is back to a pasted on recipe, but only one this time for Cocktail Ham Nuggets.

And then we have a handwritten page topped off with International Foreign Cookery, and under that the recipe for Suki Yaki.

On the top of the next page is Casserole’s and Main Dishes. And under that it says Chicken ala Crisp and the recipe.

And our final page of the day is headlined with Seafood and a recipe for Tuna Crunch.

Well, that finishes up Pauline’s Meat and Fish section, stay tuned, because tomorrow we will have what was in the Preserving section (7 recipes NONE of them have anything to do with preserving!) and the Soup section (19 recipes NO soups just casseroles of gravies!).

From Pauline’s My Recipe book, we continue with the fourth part of Meat and Fish. All of today’s items are scans from a single booklet/pamphlet. Its title is How to Cook Beef To Brag About, from Swift’s Premium Proten Beef. The pamphlet has no date, but it is from the mid sixties. Proten was a way for beef to be tenderized. It’s an interesting process that you can read about in the pamphlet, but I don’t think I’d want to try it. It only lasted about five years before it was discontinued. Even though you can’t get the product anymore, I’m sure the recipes could be made with regular beef. The recipes include Beef Fondue, Steaks For Breakfast, Orange Omelet, Sour Cream Curry Sauce, Brown Mushroom Sauce, Chateaubriand Flambe, Barley Casserole, Deluxe Barbecue Ribs, French Pot Roast, Chilled Marinated Beef, Roast Beef Hash, Sliced Roast Beef with Chili-Pineapple Barbecue Sauce, Popular Roast Beef Sandwich, and instructions how to use Proten beef for broiling, oven, charcoal and pan.

Stay tuned, because tomorrow we will have part 5-E of Meats and Fish, which will be the finale of Meat & Fish.

From Pauline’s My Recipe book, we continue with the third part of Meat and Fish. All of today’s items are full pages torn out of magazines.

The first offers tips on grilling and how to make a hot sauce.

Next is called Gift Wrap an Appetizer and that shows you how to make an Instant Pastry, Tuna Turnovers, Peanut Sticks, and more.

And next is called Gift Wrap a Main Course, about making a Jambon en Croute (Ham in Crust) and a South Sea Tuna Pie.

Then there was a page with a beautiful picture of a ham, but no real recipe.

And on the back side of that page is an advertisement from Campbell’s for recipes for Ham ‘n Noodles or Chicken, á la Chicken.

The next page is from McCall’s Cooking School, it’s called The Shaker Way With Stew and on the back side is Beef Stew with Parsley Dumplings.

Next up is a page with Meals with Hunt’sauce, which has 9 different meals you can prepare with a can of Hunt’s Tomato Sauce.

And the next page is from Campbell’s it shows how to make three different meat loaves. First is Frosted Meat Loaf, then Mini Meat Loaf with Spaghetti, and then Crowning Glory.

And the next page is from McCall’s magazine. It has Shrimp Salad, Terrine of Country Pate, Dora’s Christmas Ham, Spiced Veal Roll, and Winter Fruit Salad Bowl. There are two more recipes, but they’re only partial because the page got torn unevenly.

And our last page for today is again from McCall’s magazine. It’s titled The Bride Makes London Broil. It gives a recipe for London Broil, one for Sautéed Onions, and one for Perfect Baked Potatoes.

Stay tuned, because tomorrow we will have part 5-D of Meats and Fish.

Today’s cookbook is Hometown Recipes from the Ladies Auxiliary of the Croydon Volunteer Fire Department, Croydon, New Hampshire, from 1984. It has 112 pages including the covers. On the cover is a penciled in note, it says "Grape Nut Pudding, page 57". I guess they really liked it. Included is a page which gives the history of the Ladies’ Auxiliary. Throughout the book, there are a total of 9 pages of advertisements from local businesses. Interestingly enough, there were 42 businesses that advertised. Only 9 of them are still in existence. The other 33 are either closed or have been absorbed by other companies. The town of Croydon, New Hampshire had a population of about 600 when this book was made. It has a lot of the normal recipes for that time. There are 3 cheese ball recipes, the ever present salmon loaf, mincemeat and 2 zucchini relish recipes. Remarkably, there’s only 2 salads that call for gelatin.

And speaking of gelatin, unflavored in this case, I’d never seen this before, but I guess it’s done. Meatloaf using unflavored gelatin. That’s on page 18. You might want to check that one out.

And then on page 45, you might want to look at the recipe for Booze Cake, it sounds fun!

Another interesting one on page 58 is called Cram, it consists of grape juice, sugar, cornstarch, water, salt, and whipped cream. Sounds very different to me.

And on page 73 is a casserole called Stuffed Knockwurst and Potato Salad.

And near the back of the book are three pages of what is supposed to be a U.S. Ski Team Diet. It says, “According to the US ski team coach, the purpose of the diet was to put his racers at their best individual weight, so they would be stronger, more agile, more alert, and thus gain maximum benefits….”. The diet was devised by a leading physician and surgeon in Colorado, or so they say.

This must have been a successful cookbook, because ten years later, they put out another one. Yes, I have it, and I will be posting it eventually.

Here is a link to the full book;

https://archive.org/details/home-town-recipes-ladies-auxiliary-croydon-nh-volunteer-fire-department-1984

From Pauline’s My Recipe book, we continue with the second part of Meat and Fish. Our first recipe is a handwritten one for Delicious Pot Roast. Another handwritten one for Steak And Potato Supper. And yet another handwritten one, this time for Barbecued Pork Chops. Then a piece that looks like it’s clipped out of a magazine, on one side it has Tuna Pie, and on the other side Yakamish (Japanese style). And next we have a card with a picture on the front and the words Chuck Roast Winner Dinner, and on the back it has the recipe for the Chuck Roast Winner Dinner, and also a recipe for Festive Baked Ham. And then a piece that appears to be cut out from a magazine for Ham Medley. Then on the back of a piece of notepaper from Congdon and Carpenter there is a recipe for Pork Shoulder or Chuck Roast. And lastly we have a page from a magazine that on one side has a Dixie Cup advertisement And on the other side a recipe for Tea Mousse and one for Viennese Tort. What that last one was doing in the Meat and Fish section we will never know.

Stay tuned, because tomorrow we will have part 5-C of Meats and Fish.

From Pauline’s My Recipe book, we begin with the first of Meat And Fish. Our first recipe comes from a matchbook cover. It is for a macaroni ham casserole and the sponsor is Hunts Tomato Sauce. Next up is a recipe for a Beef Loaf, and it is touted as a Gourmet Magazine Recipe. That is followed by 5 recipe cards from Family Circle Magazine, the first being from January of 65, for Chicken Diable. then on the back side of that card is Twin Stuffed Chickens. On the front of the next card (April 66) is a recipe for Ham Divan. And on the back is Stuffed Ham Seville. The next card(April 66) has Ham And Cheese Souffle on both sides. The next card (April 66) has Country Ham And Potatoes on the front and Ham-Kraut Bake on the back. The next card (April 66) has Soup Kettle Ham and Chicken on the front and Supper Pea Soup on the back. And our final item from the Meats and Fish section for today is a handwritten recipe for Chicken Merengo. Stay tuned, because tomorrow we will have part 5-B of Meats and Fish.

Edit; Added a "P" to make it SUPPER!

Inside the front cover is a short history of the United Methodist Church of Guilford. In this history they talk about in 1953 their Helping Hand Cookbook was published. This one, Helping Hand II, came out in 1977. That’s 24 years between volume one and volume two. I’m wondering if a volume three came out in 2001. And maybe volume four came out last year in 2025. And I hope I’m around for volume five in 2049!

There are one hundred and sixty pages, including the covers, and a couple of duplicate pages. It has all the normal sections that a cookbook usually has but the last one is a section for Church Suppers. It shows you what you need for a Baked Mean Supper that serves 100, or a Chicken Pie Banquet that serves 40, an Easter Breakfast that serves 75, and many others. And in the very back of the book are 10 pages of advertisement from local businesses that were supporting the cookbook.

As usual for this time period there are 12 salad recipes that call for the use of gelatin, and I must say many more that don’t. It has the standard recipes you find in most of these cookbooks. Nothing really jumped out at me as unbelievably interesting or really unbelievably bad. You may find something in here you like, you may find something in here you hate. But there’s lots of recipes to look at.

Paper clipped in the back of the book was a sheet of paper that starts out “We apologize for errors in recipes. Please use this page for corrections”, and a list of the pages and what needed to be corrected on those pages.

Here is a link to the full book;

https://archive.org/details/helping-hand-cookbook-ii-united-methodist-women-guilford-maine-1977

Back into the Pauline’s My Recipes book for part 4. This is going to be out of the Eggs And Cheese section. Unfortunately there were only two clippings in that one. First we have a Cheesecake Deluxe, obviously out of a magazine or book, not sure which. Then we have another clipped out section for Strawberry Topped Cheese Pie, brought to us by Philadelphia Brand Cream Cheese. Sorry for so such a short one today, but stay tuned. The next section is Meat And Fish. And there are 75 scans to that one, so it has to be broken up into multiple days.

These were in a free pile, so I had to save them!!!

On today’s episode of Pauline’s My Recipes, we’re into Desserts. Our first recipe is from Parkay and it is for Sesame Christmas Cookies. Then on to an Apricot Rum Baba, tested in the American Home Kitchens. Moving on to a card from March 1966 from Family Circle for Black Bottom Pie. Then another card from Family Circle (same month and year) for Toasted Coconut Custard Pie. Then what looks to be a cut out from a magazine for Caramel Custard Cups (The recipe specifically calls out for one cup of PET® Evaporated Skimmed Milk). Next we have a label from a Pyrex 9 inch pie plate that has on the back a recipe for Apple Lattice Crust Pie. Then we have a lined notebook page that has 2 recipes on the first side for Double Boiler Bread Pudding and Custard Rice Pudding. On the second side of the note, we have a recipe for Grasshopper Pie, and a note about somebody at Channel 6, WTEV, in New Bedford (That call sign was only used between 1963 and 1980). And lastly, on different piece of lined notepaper, we have a recipe for By Cracky Bars. That’s it for today. Be sure to check back for our next edition of Pauline’s My Recipes part 4.