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All of these recipes are hand-me-downs. They may have come from a long lost relative, from a cookbook or newspaper or magazine in the 1800’s or early 1900’s, or perhaps even from a side or back of an early 1900’s food package. Some of the recipes are: Vegetables with crab dip, Hamburger soup, Sourdough applesauce cake, Uncooked rosehip jam, German vegetable soup Ukrainian sauerkraut (jarred), Fish liver pâté, Lentil burgers, Macédoine salad, Molasses Mint Taffy, Pineapple Pie, Rolled Pecan Wafers, 4 types of White Sauce, Parsley Sauce, Almond and Raisin Sauce, Caper Sauce, Spanish Sauce, Hollandaise Sauce, Mock Hollandaise Sauce, Béarnaise sauce, Mustard-dill sauce, sauces for soups, Beef Marinade, Teriyaki-style Marinade, Pork marinade, Broiled chicken marinade, Shish kebab, Marinated pork tenderloin, Baked salmon with mustard-dill sauce, Pan Fried Halibut Steak, Oyster stuffed halibut steak, and Shrimp and rice (baked). Volume 2 also includes information on Herbs and Spices.

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