To be served with Oriental-style dishes, such as dumplings.

I modestly add that this is one of the recipes for which I was known in the days when I regularly entertained.

Ms. Hindman said to make this dish, you don't have to pick through crab shells if you don't want to, but it is much better to use uncooked crabmeat, either fresh or frozen instead of canned. She also says the recipe may be made using the Krab they use in fake crab dip.

I really wish I knew who wrote out this recipe, which I found in my deceased mother-in-law's vast collection, & when. It is written in a very Victorian-style female hand on yellowed paper.

This is a traditional French recipe.

This is one of my mother-in-law's hand-written recipe with one very obvious omission, even in the ingredient list - the cabbage itself! I guess she thought any decent cook would know how & when to add it. Still, it caught me by surprise & I had to think about it for a minute - I wasn’t sure if cole slaw had been made very differently in previous days. That being said, I’m not sure when to add the cabbage. I've added to possibilities. I also suspect the author may have been referring to dry mustard; I’d experiment with both. My additions to the recipe are in parenthesis.

My now deceased mother-in-law turned her favorite cake recipe, "Hot Milk Cake, into a coffee cake by omitting the frosting, including the raisins, & sprinkling the batter with sugar. I found her changes written into the margin of one of her cookbooks, as well as written on a recipe card she tucked into a cookbook which she had given to Hubby on his birthday during his single days in 1983.

I've not tried this recipe, but I do have a mental image of Hubby & his siblings coming home from school to these. I've reprinted the recipe as modified by his mother. Her notes indicate that she did not modify the ingredients, but did modify the way she made the cookies. Obviously, the cookies can be cut into any shape & can be iced, if desired.

This is meant to be used as a dip with Frito0style chips.

This was one of my now deceased mother-in-law's favorite recipes. She likes it so much she gave it her checkmark of approval in the cookbook she gave to Hubby as a birthday present.

This recipe is old enough that it shows to be from a country which only existed for about 70 years in the 20th Century - Czechoslovakia. I have to wonder how authentic it is since no land-locked European country that I know of uses saltwater seafood in any of its native recipes.

Terrapins are dishes dating to the late 19th-early 20th Centuries. At that time, turtle dishes were a delicacy. Terrapins were dishes using more common meats, cooked in the same manner as the turtle would have been. In its day, this was considered a very elegant dish.

Seems somewhat odd because it contains no flour or okra, but every family has their own unique version.

These are pickled in the shell.

recommended for using on grilled/baked/roasted game birds, such as squab.

Easy & handy drizzling glaze for any type of pastry.

This recipe is for a pie shell that needs to be baked before filling is added.

The kind you serve with steamed puddings.

The beauty of this bread is that it doesn't require kneading because it contains no yeast.

Even though these are called biscuits, they are actually baked in muffin tins.

Even though these are called biscuits, they are really baked in muffin tins. The recipe includes directions for campsite baking.

This recipe was submitted to the cookbook by Mrs. Mary Petersen McGill. A little internet research shows that she was a HomeEc teacher before her marriage and that she died in 2014 at the age of 89.

This recipe was submitted to the cookbook by Jean H. Withers.

This recipe was submitted to the cookbook by Margaret B. Rutherford. The dish is an aspic, much like Hungarian Kocsonya, but much, much easier to make. Any broth which is left over should be strained clear & frozen in small containers. You can use it as an excellent soup base, or use it in any recipe calling for chicken broth.

This recipe was submitted to the cookbook by Mrs. Carol V. Freebairn (DOB: 11-1940).

This pie is especially good when the pie is eaten slightly warmed. The recipe was submitted to the cookbook by Sonia Longenecker Forry.