Oldie but a goody!!

A Review On: Cooking Down East

Cooking Down East

Rated # 2 in New England
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Pros: easy to follow recipes, simple cohearant format

Cons: no pictures in my older edition

Do you need a good well rounded, simple to follow, down home, cooking like mom used to make cookbook?  Cooking Down  East by Marjorie Standish may be just that book.  I am lucky enough to have a 1968 old yellow copy of this book signed by the author.  Mrs. Standish wrote a column for the widely read (in Maine anyway) Maine Sunday Telegram since 1948, and was such a popular feature that her cookbook was an instant success. 


This cookbook will give you hundreds of great New England recipes.  I have to admit that having grown up in Maine and eating all this type of food I never realized that not everyone had lobster so often that they would rather have a hamburger.   As I grew and our family stopped catching our own lobster I grew to miss that abundance.   This book is written to include all those wonderful favorites I grew up with as well as those things folks in other parts of the state enjoyed.

 There are at least 9 completely different ways to cook a potato.  This is one of Maine’s biggest cash crops.  Many recipes for the wonderful seafood that New England cooks are noted for but also some more regional items.  Needhams, New England Boiled Dinner, pheasant, partridge, and woodcock recipe (types of game birds), salt cod dinner just to name a few.  If you are unfamiliar with one or all of these wonderful items, you just don’t know what you’re missing!


The cookbook is what I would call an “oldie but a goody”.  It is simply written with recipe after recipe with little “fluff” added in.  However in those spots where added information is offered it is usually pertinent to the recipe.  There are no pictures in the copy that I have however I cannot say that later printing of this book didn’t have some photography done.  I usually like to have pictures in a cookbook , but in the case of this book it would seem a waste of good recipe space.  I have yet to take a recipe out of this cookbook that I was not pleased with, and I would say that there are only maybe one or two other cookbooks that hold that claim for me.



Lobster Newburg

2 cups fresh lobster meat cut in medium sized pieces

4 tablespoons butter

1 tablespoon flour

1 cup light cream

2 egg yolks, beaten

1 tablespoon lemon joice

¼ teaspoon salt


Melt 3 tablespoons butter, add lobster meat and cook slowly to start the pink color, use a low heat for doing this.  In another sauce pan, melt the remaining tablespoon butter, add flour, salt, a dash of paprika.  Add cream, stirring constantly, cook over low heat until thickened.  Remove from heat, turn into beaten egg yolks.  Turn back to pan, return to heat, stir again until thickened.  Add the heated lobster and lemon juice, serve at once on toast points.  Serves  4



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