Legacy Series

Test Kitchen Series | other fish cookery publications

The Test Kitchens series was used to promote the use of fish and shellfish. It included information on buying, preparing, and cooking fish and shellfish, with tested recipes for institutions, home economists, and homemakers. This series was discontinued during 1965. (Note: Titles listed without links have not yet been located and/or scanned.)

TKS 1. Fish cookery for one hundred, by Rose G. Kerr. 1950. 44 p.
TKS 2. Basic fish cookery, by Rose G. Kerr. Design and photographs by Shirley A. Briggs. 1954. 26 p.
TKS 3. How to cook oysters, by Rose G. Kerr and Jean Burtis. 1953. 13 p.
TKS 4. How to cook salmon, by Kathryn L. Osterhaug and Rose G. Kerr. 1951. 14 p.
TKS 5. Fish recipes for school lunches. 1952. 15 p.
TKS 5. Fish recipes for school lunches. 29 p. Rev. 1959.
TKS 6. How to cook ocean perch, by Dorothy M. Robey and Rose G. Kerr. 1952. 10 p.
TKS 7. How to cook shrimp, by Jean Burtis and Rose G. Kerr. 1952. 14 p.
TKS 8. How to cook clams, by Kathryn L. Osterhaug and Rose G. Kerr. 1953. 14 p.
TKS 9. How to cook halibut, by Kathryn L. Osterhaug and Rose G. Kerr. 1956.10 p.
TKS 10. How to cook crabs, by Dorothy M. Robey and Rose G. Kerr. 1956. 14 p.
TKS 11. How to cook lobsters, by Jean Burtis, Ellen H. Nagy, and Rose G. Kerr. 1957. 14 p.
TKS 12. How to cook tuna, by Kathryn L. Osterhaug, Paula J. Wieters, and Rose G. Kerr. 1957. 14 p.
TKS 13. How to cook scallops, by Dorothy M. Keller, Paula W. Lemmon, and Rose G. Kerr. 1959. 18 p.
TKS 14. Fish and shellfish over the coals. Bureau of Commercial Fisheries. 1965, 24 p.
TKS 15. Top O' the mornin' with fish and shellfish. Bureau of Commercial Fisheries. 1965, 19 p.

Other fish cookery publications

Several other legacy fish cookery publications have been scanned and are available as PDFs:

Circ. 41. Shrimp tips from New Orleans. 1956. 17 p.

Circ. 60. Take a can of salmon. 1960. 17 p.

Circ. 201. Fish recipes from the Great Lakes. 1965. 16 p.