A cookbook that I use a lot, is the Better Homes and Gardens New Cook Book Gold Souvenir Edition. I bought my copy in 1961 when it was first published. It is in a Gold binder edition, commemorating the sale of 10 million ”Better Homes and Gardens New Cookbooks”. It has the same contents as the 1968 red plaid cookbook which Sue has, I do not have the red plaid for that year. I do have 3 other red plaid cookbooks including the new one published in 2010.
I find that I use the souvenir edition first. The newest one has a lot of newer up to date recipes and directions, but I really prefer my older one. I find that if I want to try something different or find a recipe I have not made in awhile, this is the cookbook I turn to. Over the years, it has gotten battered and stained. I hope it lasts as long as I want to keep cooking as the used copies of it are selling for around sixty dollars. Ouch, I think I paid about 10 or 12 dollars for it new.
I will use the recipes from mine and Sue is going to use her red plaid edition and we hope you will enjoy them as much as we do. Keep in mind that most of the editions were for several years and when they came out with a new edition, it had several changes in it.
Of all the cookbooks published, I think that they have done the best job of staying current with the food trends and staying basic for new cooks and cooks who have been cooking for several years. It's a good basic cookbook that has a place in anyone’s kitchen. Sue says "Some of our blue-ribbon recipes come from these books!"
Here are recipes from these iconic books:
Oven Barbequed Ribs
Club Chicken Casserole
Molasses Cake Bars
Scrambled Eggs
Blueberry Pie
Wild Rice and Mushrooms
Golden Peach Pie with Canned Peaches
Tossed Egg Salad
Lazy Day Lasagna
Chocolate Crinkles
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| 1943 BH&G Cookbook |
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| 1968 BH&G cookbook |
1968 Better Homes and Gardens New Cookbook
1968 Better Homes and Gardens New Cookbook
I recognized that red plaid cover instantly, Myrna! Actually, I've had two editions--one literally fell apart from over-use and lack of care on my part *blushes with shame*, and the second one receives lots of TLC. Sadly, many recipes from the earlier edition were absent in the subsequent one, including my favorite recipe, "Lazy Day Lasagne".
ReplyDeleteI agree with you that the BHG cookbook is essential!
I have been trying to find the tuna noodle casserole recipe from the 1961 edition of Better Homes and Garden cook book. It is the best and my family has been begging me to share the recipe; however my book is really tattered from use and that recipe is not legible. Is it possible to still purchase the 1961 edition?
ReplyDeleteThe red plaid or the gold edition that I have? If you look online on Amazon they have the 1968 book listed for sale or I could email that recipe from which ever of ours you need it from.
ReplyDeletehi there can anyone tell me when the first plaid edition came out? I am trying to get the one we had but am unsure which one it is. How many were published in the 1960s--i.e. how many different editions of the plaid version were published in the 60s and were they significantly different? thanks and was there a plaid version binder in the late 50s' also?
ReplyDeleteWe're not experts on the Better Homes and Gardens cookbooks, except for the ones we personally own. However, you might read this information from Better HOmes and Gardens themselves:
DeleteA Little Lore on America's No. 1 Cookbook
HELP!! Can anyone give me the Coconut Cream Pie recipe from the original BHG cookbook? It's the one my grandmother used and has been lost. They changed the recipe as time went on and NOTHING else matches up. My dad has stage 4 cancer and this is one of the few things he really loved.
ReplyDeleteAnnabella, I added copies of the recipe from both my 1943 cookbook and my 1968 cookbook. Hope one of these is the ONE!
DeleteYou can enlarge them after you save them to your computer.
I know how hard it is to tempt patients to eat; I hope your dad will enjoy your efforts! Good luck to both of you.
Sue
Does anyone have a red checkered edition from the mid to late 60's. I was still in high school and would make a tuna rice casserole that was in that cookbook. My favorite, I have not been able to find that recipie and would love to make it again.
ReplyDeleteSylvie, I checked all of my older BH&G cookbooks and couldn't find a tuna and rice casserole. Maybe one of our readers has one they will post.
DeleteHi! My brother 'borrowed' the Ginger Muffin recipe page from my mother's 1965 Souvenir edition and now we are struggling to find the recipe:-(. Can you please share?
ReplyDeletethank you!!
Nina
This is the recipe from my 1969 Better Homes and Gardens New Cook Book.
DeleteGinger Muffins
1 ½ cups sifted all-purpose flour
¾ teaspoon baking soda
½ teaspoon ground cinnamon
½ teaspoon ground ginger
¼ teaspoon salt
¼ teaspoon ground cloves
¼ cup sugar
¼ cup shortening
1 egg
½ cup mild-flavored molasses
½ cup hot water
Grease twelve 2-1/2-inch muffin cups or line them with paper bake cups; set aside.
In a small mixing bowl combine flour, baking soda, cinnamon, ginger, salt, and cloves; set aside. In a medium mixing bowl beat together sugar and shortening until fluffy. Add egg and molasses; beat until combined. Add flour mixture; beat until well combined. Gradually add hot water, mixing just until smooth. Spoon batter into prepared muffin cups, filling each two-thirds full.
Bake in a 375 degree F oven about 20 minutes or until a toothpick comes out clean. Cool in muffin cups on wire rack for 5 minutes. Remove from muffin cups and cool on a wire rack. Makes 12 muffins.
Thank you!!!!!
ReplyDeleteFrom my limited research - the 1969 New Cook Book is the same as the Souvenir edition. Just have to convince my mom:-).
thank you Sue!
Nina
That is what we found. Good luck with convincing Mom, we Mom's can be stubborn.
DeleteI’m trying to find the recipe for Sweet & Sour Pork, BH&G circa 1960. I have made it so many times that I don’t measure things anymore. However, an old friend needs a written recipe for her daughter who remembers having it at my house! The sweet & sour sauce did NOT use catsup! Can someone help?
ReplyDeleteMaybe this is the one?
ReplyDeleteSweet-Sour Pork
1 ½ pounds lean pork -- cut in 2 x 1/2 inch strips
2 tablespoons hot shortening
1 chicken bouillon cube
1 20 ounce can pineapple chunks
1/4 cup brown sugar
2 tablespoons cornstarch
1/4 cup vinegar
1 tablespoon soy sauce
1 medium green pepper -- cut in strips
1/4 cup thinly sliced onion
Hot Cooked rice
Brown pork slowly in hot shortening. Add 1 cup water, bouillon cube and 1/4 teaspoon salt; mix well. Cover and simmer till tender, about 1 hour.
Meanwhile, drain pineapple, reserving syrup. Combine brown sugar and cornstarch; add reserved pineapple syrup, vinegar, soy sauce and 1/2 teaspoon salt. Cook and stir over medium-high heat till thickened and bubbly.
Remove from heat. Add sauce to pork; mix well. Stir in pineapple, green pepper and onion. Cook over low heat 2 to 3 minutes or until vegetables are tender-crisp. Serve over rice.
Serves 6
"Better Homes and Gardens New Cook Book 1968"
Does anyone have the corn fritter receipt from 1961 ish
ReplyDeleteHere's the Corn Fritters recipe from my 1968 cookbook page 51:
DeleteCorn Fritters
3-4 ears fresh corn or one 8 3/4 ounce can whole kernal corn
Milk
1 1/2 cups sifted all-purpose flour
3 teaspoons baking powder
3/4 teaspoon salt
1 beaten egg
Cut off tips of kernels, then scrape cobs to make 1 cup cut corn. Drain fresh (or canned) corn, reserving liquid. Add enough milk to corn liquid to measure 1 cup.
Sift together dry ingredients. Combine egg, milk mixture and corn. Add to dry ingredients. Mix just till moistened.
Drop batter from tablespoon into deep, hot fat (375°). Fry until golden brown, 3 to 4 minutes. Drian on paper towels. Serve with warm maple syrup. Makes 2 dozen.
I’ve been searching all over for the fruitcake recipe from the 1960s edition. My grandma lost her copy in a fire and can seem to get the recipe quite right since. If anyone knows how I could get ahold of that recipe, I’d be forever grateful!
ReplyDeleteCheck the bottom of this post...This is the fruitcake page from my personal red plaid cookbook...the 1968 edition I bought when first married.
DeleteHope it's what you are looking for.
I’ve lost the recipe for the cranberry raspberry gelatin mold that contained frozen raspberries, orange cranberry relish and 7 oz of white soda. Can anyone help?
ReplyDeleteA copy of the recipe I think you may be looking for is at the bottom of this post...from my first BH&G cookbook.
DeleteJust got my mom's Souvenir Edition (Gold) out to get a recipe for a friend -- it was Mom's French Bread recipe (from this Cook Book); however she always added sugar to her bread -- in this case, 1/2 cup. She was "known far and wide" for her bread, and the French Bread was a particular favourite! :)
ReplyDeleteHi all, does anyone have page 75 from the 1968 edition of Better Homes and Gardens New Cook Book? The recipe I am.looking for is Quantity Fruit Punch?
ReplyDeleteThanks
I believe this is the recipe...note that they make it in two batches.
DeleteQuantity Fruit Punch
60 servings
8 cups water
12 ounce can frozen orange juice concentrate
12 ounce can frozen lemonade concentrate
2 cups sugar
¼ cup lime juice
Ice cubes
2 46-ounce cans unsweetened pineapple juice, chilled
2 2-liter bottles ginger ale, chilled
2 1 liter bottles carbonated water, chilled
Fresh strawberries, halved lengthwise
Halved orange slices (optional)
1. In a large pitcher or bowl, combine water and the frozen concentrates; stir to dissolve concentrates.
Stir in sugar and lime juice until sugar is dissolved. Cover and chill for 4 hours.
2. To serve, pour half of the juice mixture over ice in a large punch bowl. Slowly pour in 1 can pineapple juice, one bottle of ginger ale and one bottle of carbonated water, stir gently to combine. Garnish with fruit. Repeat when needed.
Merry Christmas!