Cooking Down East: Favorite New England Recipes
Paperback, 263 pages, 12 b&w illustrations, index, 6" x 9".
An outstanding collection of hearty, down-home Maine recipes for everything from fish chowder to apple pie. Marjorie Standish was a long-running food columnist for the Maine Sunday Telegram who spent years gathering her own favorite dishes along with the best of her readers’ suggestions. The result was this book, long a standard in Maine kitchens. "It’s like opening a treasure to share a recipe," Standish writes. These are treasures that will endure long after the latest food fads have passed.
"Might be the most popular cookbook in Maine history. It was first published in 1969 and is still being printed today -- an unheard of run for any cookbook." --BostonHerald.com
About the Author
MARJORIE STANDISH wrote a wonderful newspaper column called "Cooking Down East" for 25 years. Her cookbooks are extraordinarily popular, selling more than 130,000 since their introduction. She was well qualified to write about food, having taught home economics in several high schools and serving as president of the Maine State Home Economics Association.
Table of Contents
I. Stews, Chowders, and Soups
II. Fish and Shellfish
V. Eggs and Cheese
VII. Salads and Dressings
VIII. All Sorts of Breads
IX. Just Desserts
X. Game Cookery
XI. Preserving for Future Use
XII. These "Firsts" Come Last
Appendix: "By the Way"
Scrub clams well with a stiff brush. Be sure they are rinsed carefully to get rid of that last bit of mud or sand. Do each clam separately is a good rule for delicious steamed clams. Place clams in a large kettle and add cold water, but only enough to cover the bottom of the kettle. Otherwise, how do you expect to get true clam water? The general rule is one-half cup cold water to each four quarts of clams in the shell. Cover tightly. Bring to steaming point. Cook over low heat for 10 to 20 minutes or until shells open. To test for doneness? No better way than eating one, hot as it is! Serve with melted butter. And clam water.