From the Highlands and the Sea w. Cape Breton Casserole, Hogmanay Rich Biscuits, Aspy Bay Fried Smelts & more -- Vintage Cookbook TBT

Vintage Cookbook: From the Highlands and the Sea

Publication Details: McCurdy Printing, 1973

This wonderful cookbook that was compiled by the Ingonish Women's Hospital Auxiliary in 1973 is a look at recipes from Cape Breton, Nova Scotia.

Done in a classic community cookbook bare bones, ringed style, there are dozens of recipes grouped into sections like Soup & Chowder, Breads, Desserts, etc. There is also, needless to say, a fish section and a lot of seafood based dishes in every applicable section. Lobster, scallops, shrimp, cod (and codfish tongues), smelts, salmon and others are all represented in the book. The Festive Oyster Pie below is quite spectacular.

A lot of this is very hearty, old-school Eastern North American fare. The book even opens with a section devoted to porridge and gruel! There are recipes for rabbit, beef tongue, seal, baked beans, turnips, etc. as well as a wide array of casseroles and stews and recipes like Mother's Corn Fritters and Jessie's Old Fashioned Molasses Cookies.

Here we have included a real cross-section of what the book has to offer as well as highlighting many that had local place names like Aspy Bay or Englishtown attached to them. We have also added a biscuit recipe meant to help celebrate Hogmanay (Scottish New Year).

For fans of the drink there are also a couple of those, including the delightful sounding, whiskey based Aberdeen Welcome.

(click on images to enlarge)

Good Housekeeping's Fish and Shellfish Book w. Tuna Chowder, Broiled Swordfish Steaks, Clams Casino & more -- Vintage Cookbook TBT

Vintage Cookbook: Good Housekeeping's Fish and Shellfish Book 

Publication Details: Consolidated Book Publishers, 1958

Published in 1958 from the folks at Good Housekeeping Magazine this cookbook is entirely dedicated to fish and shellfish, the various methods of cooking them and the sauces, stuffings and sides that best accompany them.

As is generally the case of cookbooks from the 50s some of the recipes will seem quite dated to today's tastes, but there are many classics here as well that will appeal to fans of seafood. In some cases where the recipe is not bad, such as the Tuna Chowder, the accompanying photo is hilariously off-putting.

The book has some colour photos as well as many little whimsical illustrations. Here we are sharing the recipes and sauces for the dishes that had photos as well as a recipe for Clams (or Oyster) Casino because I love Clams Casino.

(click on scans to enlarge)

Tuna Chowder

Baked Stuffed Striped Bass w. Rice and Olive Stuffing

Broiled Swordfish Steaks w. Pineapple Chunks

Broiled Perch Fillets w. Tomato Halves and Cheese Sauce

Fruit and Shrimp Hawaiian -- Quick and...ummm...Delicious!

Want a dish sure to impress? Just whip together some shrimp (or crab or lobster of course), macaroni, pineapple, grapes, coconut and...well...evaporated milk, plus a few other things, and present it fancy like above.

Sounds truly appetizing. I can almost see the beautiful beaches and feel the fresh sea air blowing in from the Pacific.

Don't forget to serve it on some flowers. That will seal the deal.

See also: Tuna Almondine: Behold the greatness!

See also: Nothing says "party" like a Chicken Cheese Ring!

1973's Hamburger and Champagne Cookbook w. Pick-A-Bone Soup, Beefsteak Pie & more: Vintage Cookbook TBT

Vintage Cookbook: Hamburger and Champagne (Cooking on a budget)

Publication Details: Lindero Press 1973

Today we are looking at one of the more bizarre cookbooks I have come across, the Hamburger and Champagne cookbook published in California in 1973.

Everything about this one is odd. First, it has no author's name attached to it anywhere. It opens up with an anecdote apparently about the unknown author's son that is tied to the book's very first recipe.

The pocketbook format cookbook then goes on, in a very no frills, no pictures fashion to detail dozens of recipes, broken into sections like "soups", "salads" etc., with no apparent thematic cohesion and ranging from the very simple, to classic fare, to faux Chinese and Indian dishes, to bizarre dishes like the 1925 Overnight Salad below.

Despite its "Cooking on a budget" subtitle, it contains recipes for things like lobster and crab legs, and despite its Hamburger title, it does not appear to have recipes for hamburgers!

Still it has some interesting recipes and we are going to share a few of those here.

(click on images to enlarge) 

Canadian Fish Cook Book with French Fried Shrimp, Lobster Chowder, Tuna Casserole & more!

Vintage Cookbook: Canadian Fish Cook Book
Publication Details: Published under the authority of the Minister of Fisheries 1959 (would go on to be reprinted several times in the 1960's)

Put out by the Canadian Department of Fisheries, this handy cookbook and guide was published to promote Canadian seafood through its many recipes, as well as to teach how they are best prepared, served and more.

It is very detailed with sections on how to buy, store, freeze, can, broil, bake and to do just about everything else you might want to do with fish or seafood. The cookbook's greatest legacy and claim to fame is as the origin of James Beard's famous "Canadian Method" for baking fish, which is to do so 10 minutes for each inch of thickness measured at the fish's thickest part.


While it has some rather dated recipes and somewhat humorously unappetizing photos, it also contains countless useful tips and many absolutely delicious dishes.

Today we share four, all as they originally appeared.

French Fried Shrimp

1 1/2 pounds raw shrimp
Batter - 3/4 cup flour
1 teaspoon baking powder
1/2 teaspoon salt
3/4 cup milk
1 egg

If shrimp are frozen, allow them to thaw. Peel and remove sand vein. Wash and drain. Mix and shift dry ingredients.  Beat egg and add milk. Add liquid to dry ingredients and stir until smooth. Dip shrimp in batter and fry in hot, deep fat (375 F) [Editor's note: You can also use any cooking oil of your choice other than Olive Oil or peanut oil] until golden brown, 5 to 7 minutes.

Makes 5 or 6 servings.

Lobster Chowder

2 cups or cans (5 ounces each) lobster meat
2 medium onions, chopped
1/4 cup butter or other fat
2 medium potatoes, diced
2 cups boiling water
3 cups milk, heated
1 1/2 teaspoons salt
1/4 teaspoon pepper

Cut lobster into bite-size pieces. In saucepan cook onions in fat until tender. Add potatoes and water. Simmer covered for 10-15 minutes or until potatoes are tender. Add lobster, heated milk and seasonings. Bring to simmering temperature.

Makes 6 servings.

Sheila's Tuna Casserole

1 can (6 or 7 ounces) tuna
1 cup cooked rice
1 cup green peas, cooked
1/2 cup chopped onion
2 tablespoons butter or other fat
2 tablespoons flour
1 cup milk
1/2 teaspoon Worcestershire sauce
1/2 teaspoon salt
Few grains pepper
2 fresh tomatoes, thinly sliced
1/2 cup grated Cheddar Cheese

Drain and flake tuna. Spread rice on bottom of greased 1 1/2 quart casserole and cover with peas and tuna. Cook onion in fat until tender. Sprinkle with flour and blend in milk to make white sauce. Add seasonings. Pour sauce over tuna and arrange tomato slices on top. Sprinkle with cheese. Bake in moderate over (350 F) for 20 to 30 minutes or until hot and bubbly.

Makes 4 servings

Whitefish Anchovy Sandwich

1 cup cooked whitefish, flaked
1 can (2 ounces) anchovies, mashed
1 tablespoon chopped onion
2 tablespoons mayonnaise

Combine all ingredients and blend well. May be used for plain or toasted sandwiches.

Makes 1 cup filling or 3 sandwiches.