These recipes come from the 1932 The Silent Hostess Treasure Book.
Here is a classic one from Sunday Night Suppers. Food for the gods on a summer Sunday night! Since the original recipe layout from this cookbook doesn’t really fit the format of my fancy recipe application, I’ll add the recipe here, but am keeping the basic recipe title and type listed below so it shows up [...]
This recipe comes from the Creole Cook Book section of The United States Regional Cook Book, published in 1939. While the instructions are not very detailed, I’m sure anyone who is handy in the kitchen will figure it out. It looks pretty tasty, but I’d personally substitute the veal with another meat, perhaps chicken breast, or [...]
Here is a tasty Italian recipe from the 1959 Cooking With A Foreign Accent. And where else will you find a recipe that mentions barracuda as a fish option? My only question is why serve this dish with French bread, instead of Italian bread? 3 onions, chopped 2 cloves garlic, chopped 3 tablespoons olive oil [...]
This vintage recipe comes from the 1958 edition of Good Housekeeping’s Fish and Shellfish Book. Apparently a recipe for men, since it is called “his” lake trout recipe. And as a guy, I must say that is looks pretty tasty. Since this vintage cookbook also has Baked Mountain Trout listed along with the main recipe, [...]
And now, for the recipe that everyone has been asking for, Salmon Wiggle! Okay, so no one has actually asked for this recipe, yet. It sounds interesting, doesn’t it? I mean, the name does. The recipe itself… I’m not so sure about. Although, I might try it out of some morbid curiosity. Anyhow, here is [...]
Shrimp fried rice is a classic, and filling dish. This recipe comes from The Shrimp Cookbook. We call this Far-East specialty Shrimp Fried Rice. More authentically, it is known as “Har Chow Fon.” Whatever the name, it is a quick-and-easy preparation with flavor to please a mandarin. [from the cookbook] 6 tablespoons bacon drippings or [...]