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Maine Sunday Telegram, November 17, 1968

Cookbook Is Now Reality for Telegram Columnist

AUGUSTA - Marjorie Standish, popular Maine Sunday Telegram cooking columnist, had a new experience last week.

 After producing "Cooking Down East" for more 20 years, she watched early chapters of her first hard-cover

cookbook start rolling from the presses at the Kennebec Journal Print Shop.

 The book also is titled "Cooking Down East."  Every effort is being made to have it available before Christmas.

 THIS NEW COOKBOOK[bold] will be distributed by the Maine Sunday Telegram as a public service. The accompanying coupon will facilitate advance  reservations.

 Marjorie says her cookbook is the answer to queries from "Cooking Down East" fans who have been asking when she was going to have one published.

 "Some of the recipes I learned from my mother, who got

them from her mother." she says. "Others came from family members, neighbors, friends, and acquaintances. Many were used in cooking schools which I conducted for the Central Maine Power Co.. And of course, there are scores that have come from my column's friends all over Maine."

MARJORIE STANDISH is the type of cook who believes that when a State of Mainer thinks of apple pie he sets his belt forward a notch.

 "It is being done today, just as always, but perhaps a little more carefully," she says.  "That's why the recipes in

"Cooking Down, East" have definite amounts, specific temperatures and times, a help expecially to young cooks".

 From the print shop "Cooking Down East" will be forwarded  to Clinton, Mass., where the initial order of 5000 copies will be bound in attractive cloth covers.

RESERVATIONS[BOLD] WILL[BOLD] be accepted immediately. These will be processed in the order which they are received and as soon as the first shipment is received from the bindery. The accompanying coupon is for your convenience.

�

@@ Line 3: / Line 3: @@
 Cookbook Is Now Reality for Telegram Columnist
-AUGUSTA - Marjorie Stansich,
+AUGUSTA - Marjorie Standish, popular Maine Sunday Telegram cooking columnist, had a new experience last week.
-grain cooking columnist,
-had a new experience la-8t week.
-After producing "Cooking
-Down East" for more 20 years,
-~ wat.clled early c JP.rs ot
-·. lat first hard-cover c kbook
-s..-i ,:olllng from th¥
-"' -the Kennebec Joul'll
-l)aop,
-The book also 1s tltle • ookiilg Down East." Evecy Jffort
+  After producing "Cooking Down East" for more 20 years, she watched early chapters of her first hard-cover
-is being made to have 1t ivallable before Christmas.
+cookbook start rolling from the presses at the Kennebec Journal Print Shop.
-'
-THIS NEW COO"BOOK will
-be (\tstributed by the Malne
-nd&:, ll'elegram as a public
-service. The accompanying coupon will facllitate advance reservations.
-Marjorie says her cookbook 1s
-the answer to queries from
-"Cooking Down East" fans who
-have been aalplg when she was
-going to have one publlshed.
-"Some of the recipes I learned from my mother; :who go
-them from her moth#." sh
-says. "Other, came fr9Jn famll
-membeP, neS,hbortJ, friend
-and ~t.&Qces . Many wer
-used In cook1n, schools whic
-I con~ted for the Centra
-Maine Power Co . . And of cours
-there are scores that have com
-from my column's friends all
-over Maine."
-MARJORIE STANDISH 1s the
-FIRST OFF TJIE PRESS -Mar~r i~ checks
-type of cook who believes that
-the first uncut pages of h~r • ard-cover cookbook, when a State of Mainer thinks
-''Cooking Down East," after they have rolled from of apple pie he sets his belt
-forward a notch.
-the press at the Kennebec Journal Print Shop.
-"It ls being done today, just
-&1 always but perhaps a lltUe
-r~••••••• •••••••••• •••••••••• •••••••••• ••••• mc,re carefully, 1' tlii says, ,
-"That's why t~ 'tectpes in
-"COOKING DOWN, EAST"
-"Cooking Down El.st" have
-, MAINE SUNDAY TELEGRAM
-definite amounts, speclflc temperatures and times, · help exa
-PORTLAND, MAINE 04104
-pecially to young cooks."
-From the print shop "Cooking
-Encloaed 11
-for - - - ~ 'Down East" will be forwarded
-~arjorle Standish's lll'Jt coo
-iltileh to Clinton,' MUB.. where the
-Jln1t1&I order of 5.000 copies will
-includes t.,.x,
-bound in attractive cloth
-ll<>Vers.
--r--,i.--- ~l,,,lll--- ---~....., .---,----- -_; BF.8ERVATI0N8 WILL be ac: cepted immediately, These
-~---.._... ,.._ _ _ _ _ _ _ _ _ _ _ _ _ _. 1 be processed in the and
-: the5' are received ordtr
-as the first shipment
-..,__ _ _ _ _ _ _ _ _ _ _ Zip_ _ _ _ • accompanying the bin
-_
-: ceived from
-coup
-.~ your convenience.
-I
+  The book also is titled "Cooking Down East."  Every effort is being made to have it available before Christmas.
-I
+  THIS NEW COOKBOOK[bold] will be distributed by the Maine Sunday Telegram as a public service. The accompanying coupon will facilitate advance  reservations.
+  Marjorie says her cookbook is the answer to queries from "Cooking Down East" fans who have been asking when she was going to have one published.
+  "Some of the recipes I learned from my mother, who got
+them from her mother." she says. "Others came from family members, neighbors, friends, and acquaintances.  Many were
+used in cooking schools which I conducted for the Central Maine Power Co.. And of course, there are scores that have come from my column's friends all over Maine."
+MARJORIE STANDISH is the type of cook who believes that when a State of Mainer thinks of apple pie he sets his belt forward a notch.
+  "It is being done today, just as always, but perhaps a little more carefully," she says.  "That's why the recipes in
+"Cooking Down, East" have definite amounts, specific temperatures and times,  a help  expecially to young cooks".
+  From the print shop "Cooking Down East" will be forwarded  to Clinton, Mass., where the initial order of 5000 copies will be bound in attractive cloth covers.
+RESERVATIONS[BOLD] WILL[BOLD] be accepted immediately. These will be processed in the order which they are received and as soon as the first shipment is received from the bindery.  The accompanying coupon is for your convenience.
 �