Description:

The front cover features a photographic illustration of a large platter filled with fish, tomatoes, potatoes, carrots, and parsley. Below the illustration, the title "Fish and Seafood Cookery By Booth" is written in blue and red lettering against a salmon colored background. The back cover contains white, green, and red packaged of Boneless Fish Tastyloins and Scallops Sea Foods against a purple background. Underneath, the Booth logo is listed. The front end page entails a typed letter followed by a signature from Eleanor Houy. Pages eight and nine contains two charts including one for Salt Water Fish and Fresh Water Fish. The charts contain different cooking methods such as pan fry saute, fry in deep fat, broil, hot oven, boil or steam, and bake for each type of fish. The rest of the inside pages are dedicated to various recipes for different types of fish and seafood. Most recipes fall under the categories of fish, tastyloins, scallops, oysters, lobster, sauces, and dressings. Some recipes include baked stuffed fish, planked fish, lemon almond sauce, court bouillon, tastyloin salad, broiled scallops, fried oysters, tarter sauce, and lemon butter sauce. There are black and white photographic illustrations throughout the inside pages of various prepared dishes. The back end page includes an index for the five sections located in the pamphlet.