When I was fourteen, we bought the Betty Crocker Cookbook. For a while, we were obsessed with baking bread using its many recipes. We baked white, whole wheat, pumpernickel, muffins, even corn bread. We had to knead the dough ourselves, not like with today's bread machines.
In more recent years, we got Craig Claiborne's New York Times Cookbook. The main recipe I've used in that one is the gingerbread recipe on page 462. I make really good gingerbread! We also got a milk calendar with recipes for fettucine alfredo and stir-fry.
In one of the Little House books the Ingalls family got to a new town just at the start of a land rush, and made money cooking food for new arrivals. Some customers like the mother's food so much that they asked for her recipes, but she didn't have any--she just measured things out by instinct! (My sister had a father-in-law who baked cakes that way.)
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