For our taste-tempting cookbook, we are looking for recipes from everyone, not just Canterbury Historical Society members. If you have three or four recipes you'd like to share, we would love to hear from you.

Please list all the ingredients first, followed by the directions, and be sure to include your name so we can print it in the book. If possible, please email your submissions to canterburyhistorical@gmail.com (which will save us loads of keyboarding); or mail to Canterbury Historical Society, PO Box 2, Canterbury, CT 06331.

Paper submissions can be made using the form available at this link, but the form is optional.

For local paper submissions, you can also pick up forms and instructions at the Canterbury Public Library, as well dropping off your recipes there.

Here's a bit more detail on submissions from the publisher.

• Please list all ingredients in order of use in both the ingredients list and directions.
• Include container sizes, for example, 16-oz. pkg., 24-oz. can.
• Please use standard abbreviations, tsp., Tbsp., lb., etc
• Keep directions in paragraph form, not in steps.
• Use names of ingredients in the directions, for example, "Combine flour and sugar." Please DON'T use statements such as, "Combine first three ingredients."
• Include temperatures and cooking, chilling, baking, and/or freezing times.
• Please be consistent with the spelling of your name for each recipe you contribute.
• Please stipulate one of the following categories: Appetizers & Beverages; Soups & Salads; Vegetables & Side Dishes; Main Dishes; Breads & Rolls; Desserts; Cookies & Candy; This & That. 

If you have questions, call Jackie at (860) 546-6238.

Many thanks! All income from our fundraising efforts directly supports the society's projects and program speakers' fee.