Here is another fine recipe for the Holidays from the Storz Brewing Company Cook Book from 1956.
Salt and pepper inside of turkey, fill with “Wild Rice Game Stuffing,” sew up and truss.  Rub skin with a creamed mixture of 1/3 cup butter and 1/4 cup flour.  Lay the bird on the dripping rack in a [...]

This recipe is from the 1961 edition of What Cooks in Suburbia.
Broiled Chicken Sauternes
Tarragon and white wine combined to make golden-brown glazed chicken as beautiful to look at as it is to eat.  Broiling time: 45-50 minutes.  Preheat broiler to: moderate broiling temperature.
2 broiling chickens, 1-1/2 to 2 pounds each
seasoned salt
freshly ground black pepper
fresh or [...]

This Italian recipe comes from the Good Housekeeping’s Around the World Cook Book, from 1958 and is a simple, yet tasty dish.
Polla all Rosa (Rose’s Chicken)

1/2 cup olive oil or salad oil
1 2-lb. broiler-fryer cut up
1 teas. salt
Dash pepper
1 tablesp. oregano
1 teasp. dried thyme
2 chicken bouillon cubes
1/2 cup warm water
4 medium onions, thinly sliced
4 medium [...]