Dig That Dish, Hardbound Edition

Dig That Dish

Dig That Dish: Cooking for the In Group Hardbound Edition 160 pages, Copyright 1967 “Here are party menus and recipes particularly for teenagers. Included are swinging party ideas for the “in-group.” Recipes for food that is easily prepared and served are clearly and interestingly presented. Party ideas for all occasions; Graduation day, April Fool, Sweet […]

Wendy’s Kitchen Debut

Wendy's Kitchen Debut

Wendy’s Kitchen Debut: An Illustrated Cook Book for Children of All Ages… 72 pages, Copyright 1953 “Dear Friends, I have had fun cooking ever since the first time I asked Mother to let me help her in the kitchen. Chip, my little brother, is able to do a lot of things in the kitchen too, […]

Balabustas’ Best

Balabustas' Best

The Balabustas’ Best: The Prize Winning KOSHER RECIPES from the Jewish Examiner 112 pages, Copyright 1955 The Jewish Examiner was the most widely circulated English-language Jewish weekly newspaper in the United States. The very first issue of The Jewish Examiner Prize Kosher Recipe Book was published in 1937. The inaugural editor was mysteriously credited as […]



Masquerade: The Left Over Cook Book 140 pages, Copyright 1962 “Leftovers can be festive enough for a ball—a Masquerade. They are a challenge to the cook’s inventiveness and deft touch. A good rule of spoon is to remember to add something new to the leftover food in creating a new dish. In the following recipes, […]

Restaurant Tour

The Restaurant Tour

The Restaurant Tour 178 pages, Copyright 1959 “One of the many benefits of travel is the gastronomical pleasures of dining at the fine restaurants along the way. The restaurants included in this collection represent many of the most famous and venerable in the country. Their cherished recipes are submitted with the hope that you will […]

Wurst You Were Here

Wurst You Were Here

Wurst You Were Here: The Choice Cuisines of Germany 140 pages, Copyright 1958 “The culinary tradition of our country is greatly in debt to the great numbers of Americans of German descent. We have come to regard many German dishes from sauerkraut to strudel as American as the frankfurter, also a German cousin. The recipes […]

Wick and Lick

Wick and Lick: A Gazette of Chafing Dish Specialties 140 pages, Copyright 1954 “If you keep anything long enough it is certain to come back into style. Never was a more apt statement made about the glamorous chafing dish. Grandmother used it with a flourish and perhaps you have inherited her chafing dish and some […]

Tooth Sweet

Tooth Sweet

Tooth Sweet: A Journal of Desserts Featuring Holiday Specialties 140 pages, Copyright 1955 “Never-fail” recipes for dessert have let down many a new bride or inexperienced cook. This need not happen if all the baking rules are observed. An excellent recipe is required. Use the best available ingredients; use cake flour for cakes, pancake flour […]

Tomato Well Dressed

A Tomato Well Dressed

A Tomato Well Dressed: The Art of Salad Making 146 page, Copyright 1953 “Salads are the most versatile of food combinations. They are served as every course of your meal at one time or another. Sometimes, a green salad with a spicy cheese dressing is served as a first course. No meal is complete without […]

Three Crowns

Three Crowns

Three Crowns: Scandinavian Favorites from Sweden, Norway, Denmark 142 pages, Copyright 1965 “French and international dishes are enjoyed throughout the Scandinavian countries. But many dishes are distinctively their own. Most memorable was the smorrebrod, open sandwich. Open sandwiches may be either “flat,” made at home for school and work lunch boxes; or “high,” built up […]