June 14, 2006

Delta Air Lines Cookbooks

The Women's Services Department of Delta Air Lines published a series of recipe booklets during the period between 1972 and 1979.

Each softcover booklet reflected a different U.S. regional or international cuisine:
  • Flavors of Florida (1972, 18 pp)
  • Flavors of New England (1972, 22 pp)
  • Flavors of California (1972, 22 pp)
  • Flavors of New Orleans (1972, 22 pp)
  • Flavors of the Old South (1974, 22 pp)
  • Flavors of the Caribbean (undated, 22 pp)
  • Flavors of Quebec (1976, 22 pp)
  • Flavors of Britain (1978, 30 pp)
  • Flavors of Germany (1979, 34 pp)

These are considered cross-collectibles because they appeal to both cookbook collectors and to aviation memorabilia collectors.

You can find some of these cookbooks here and here.

Here's one of the recipes from the Flavors of Quebec:


"Quebec sugar pie has as many variations as cooks but tradition demands that the filling be somewhat thin in consistency and, because of its richness, that the depth of filling be much less than for pies in general.
Nowadays the maple sugar version denotes that spring is on the way."

Preheat oven to 375 degrees F.

Prepare sufficient pastry and line a 9-inch pie plate. Trim, flute edge, but do not prick.

Bring to a boil over low heat:
2 cups lightly packed brown sugar
2 cups soft maple sugar, chopped
1 cup heavy cream

Cook, stirring slowly, for 10 minutes, or until thickened.

Remove from heat and stir in 1/2 cup chopped nuts.

Cool. Pour into prepared pie shell. Bake in 375 degree oven for 30 to 35 minutes. Cool. Filling will set when cold.

Delta got this recipe courtesy of the Canadian Home Economics Association.


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