Better Homes and Gardens 1960's cookbooks


  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
1943 BH&G Cookbook

1968 BH&G cookbook

15 comments:

  1. 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".

    I agree with you that the BHG cookbook is essential!

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  2. 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?

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  3. The 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.

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  4. hi 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?

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    1. We'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:

      A Little Lore on America's No. 1 Cookbook

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  5. 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.

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    1. Annabella, I added copies of the recipe from both my 1943 cookbook and my 1968 cookbook. Hope one of these is the ONE!
      You 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

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  6. 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.

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    1. Sylvie, 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.

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  7. Hi! 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?

    thank you!!
    Nina

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    1. This is the recipe from my 1969 Better Homes and Gardens New Cook Book.

      Ginger 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.

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  8. Thank you!!!!!
    From 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

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    1. That is what we found. Good luck with convincing Mom, we Mom's can be stubborn.

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  9. I’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?

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  10. Maybe this is the one?
    Sweet-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"

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