My obsession with vintage cookbooks is well-documented, but so far I’ve ignored one special type, the redheaded stepchild of those glossy, mass-produced monstrosities: the fundraiser cookbook.

Compiled by churches, schools and other groups, these collections showcase recipes from the home cook, offered up in cheap binding, kept for a short time out of a sense of obligation then unceremoniously dumped in the trash.

Or donated to the library. 

Let’s see what the Faculty Wives Club of the Long Beach City College and Administrative Departments of the Board of Education (1959-60) are serving up.

TASTE TEMPTERS and THIRST QUENCHERS

Nevermind the MSG; if I’m served something topped with sour cream, chives and shredded cheese, it better not be a beverage.

A cocktail party is all the more memorable when every guest gets at least one wedgie.

LOVE THAT SALAD!

Nobody cooks with Red Hots anymore. Why is that?

AVOCADO and JELL-O?? Lu Peterson, may you rot in hell.

HEARTY HOTS

“Surprise” is certainly one result upon discovering whipped cream in your tomato soup. The other is “nausea.” (Lu P. would be responsible for this.)

The secret to authentic Chinese cookery:  Jan-U-Wine canned noodles.

Nothing says “Eye-talian” like catsup and canned mushrooms. Now that’s amor-ay!

DESSERTS DIVINE

I know it was a different time, but the “easiest” way to make anything still should not require a double boiler or constant beating. (“We like it served lukewarm.” Oh, Gladys! So sad, so profound. I wonder if anyone heeded your thinly veiled cry for help.)

I’m guessing Shirley came up with this one night after she ran out of mother’s little helpers and cooking sherry.

Unbaked cookies in five minutes? It’s called dough. Nice try, Clara.

AFTER THOUGHT

Now, this one I can actually recommend. Fresh strawberries dipped in sour cream and brown sugar are one of life’s greatest pleasures, along with three-day weekends and oral sex. The little woman appears to agree.