Coming in July: A Delicious Bit of Cape Ann History!

In 1929 Melissa McMeekin Collins drove in an old Model T car to Rockport, Massachusetts with her daughter Melissa Collins Smith to look at a blacksmith forge that had been advertised for sale in the New York Times. Melissa McMeekin Collins had the idea of fashioning a restaurant modeled after a then-famous London establishment where steaks, chops, and seafood were cooked over the forge and diners enjoyed the bohemian atmosphere of an old blacksmith shop with wagon wheel light fixtures and cast iron antiques of a passing age decorating the rustic walls...

Thus begins Melissa Smith Abbott's new book, The Legacy of Three Melissas: Authentic and Original Cape Ann Recipes and it is an amazing book! Between 1929 and 2002 Melissa Collins Smith (Melissa #2) carried on the tradition begun by her mother, Melissa McMeekin Collins (Melissa #1) of good food and lovely environments. Now, Melissa Smith Abbott (Melissa #3), the grand-daughter of Melissa #2, has written a combination history book/cookbook/family memoir which chronicles the businesses run by her grandmother and great-grandmother. The book contains essays, vintage photography, contemporary photography, memorabilia, and, of course, recipes --- nearly 300 of them. All from some of Cape Ann's finest culinary institutions.

The book is divided into six sections each packed with information and recipes. Chapter 1 – The Blacksmith Shop tells the story of one of Rockport's favorite restaurants and includes recipes for some Blacksmith Shop specialties like Frozen Ginger Ale Salad, Mushroom Turnovers and Ice Cream Swans. Chapter 2 – The Faraday Inn features instructions for their once-popular afternoon teas and Faraday Hunt Club Buffet Specialties. Chapter 3 – The Cable House B&B offers recipes for their delicious muffins and tea breads.

Perhaps the most interesting chapter for locals is Chapter 4 – The Anadama Bakery which Melissa #2 and her husband founded and ran until 1970. The original Anadama Bread recipe is included as well as recipes for using it.

Chapter 5 – The Easterly Inn is of particular interest to Gloucester residents because that inn is now the local Elks club. There are dozens of recipes for salads, appetizers, desserts, etc. including their famous popovers. The book concludes with a Chapter 6 – Melissa Abbott's Present Day Cape Ann Recipes. Some of the recipes have been collected from old recipe boxes the author purchased from antique dealers around New England. They include Sally Lunn, Finnish Nisu, Watermelon Salsa and Lobster Pie.

I'm so lucky to be involved with this project! After she saw my recently published cookbook, Fry Bacon. Add Onions, Melissa #3 contacted me and asked for my help in organizing, designing, and preparing a cookbook idea she had. We met and she told me the story of her grandmothers. For weeks we gathered and sorted her recipes, scanned old menus, postcards, bread wrappers, and vintage photographs and other memorabilia from her grandfather's collection. Melissa #3 began writing while I began designing. I would send her emails saying, “we need more information on this” or “we need more photos of that” and she would set to work supplying me with all the wonderful stuff that is in this book.

I'm sending the book off to press today and within a couple weeks it will be available. The book will be available locally at Cape Ann Historical Museum, The Building Center Gift Shop among other places and Melissa #3 will be doing a presentation on her book at the Sandy Bay Historical Society in October. I'm working on the web site now!

I'm just delighted with the way this book has turned out --- can't wait to see the real thing. This is a very tasty part of local history.

Thanks for reading.