Delicious Recipes for Fish and Shellfish is a little recipe brochure published in 1957 by the U.S. Dept. of the Interior Fish and Wildlife Service.  It is filled with recipes, a purchasing guide, tips on garnishes for fish, and best of all “real help in solving your difficult food budget problems.”
“With today’s high prices, no [...]

Betty Crocker’s Hostess Cookbook featuring more than 400 guest-tested recipes. A Wealth of Ideas for Today’s Entertaining. Published in 1967 by General Mills, this is one fine vintage cookbook! When I first saw this extremely cool cover design, I knew I would soon own a copy.  Believe me, it is not easy being a vintage [...]

The New Dr. Price Cook Book for use with Dr. Price’s Phosphate Baking Powder, published in 1921 by Royal Baking Powder Co.  (Thanks, Tracy!)  This has a full color cover and black & white interior, and no illustrations inside, it is just crammed with recipes.  While it lacks illustrations or food photos, or any sense [...]

The Art and Secrets of Chinese Cookery, printed in 1949 by Beatrice Foods Company, for their La Choy brand name.  Well, it must be authentic, if it’s La Choy… right?  Well, read on!
“Chinese foods as we know them (actually they are Chines and domestic ingredients artfully blended to satisfy the American appetite) offer a welcome [...]

Okay, this one really is a classic and offers fine cuisine, not unlike the Mary & Vincent Price cookbook here on the site.  James Beard’s Menus for Entertaining, published in 1965. “Over 600 incomparable recipes–for every occasion from a roadside picnic to a formal dinner.”  This book covers it all, from breakfast, lunch, and dinner, [...]

A Treasury of Meat Recipes, published by the National Live Stock and Meat Board in 1940.  ”A wealth of recipes for beef, veal, pork, lamb, bacon, sausages, ready-to-serve meats, and meat specialties.”
Meat, meat, meat! Who doesn’t like meat?!  Oh, well.. vegans and vegetarians I do suppose.  Anyhow, here is yet another class meat cookbook filled [...]

Yes, what could be more enjoyable that Cooking With Frank’s Kraut!?  And when cooking with kraut, you should always Insist on Frank’s Fancy Quality.  This fine little cookbook is from Frank Pure Food Company of Franksville, Wis.  No date is noted, but I’m guessing late 40’s or early 50’s.
Along with fine recipes, it give a [...]