Best of Smiths Smith's Restaurants Cookbook Toledo

Best of Smiths Cookbook and History brings your recipes from the famous Smith's restaurants in Toldeo, Ohio and most recently in Palm Harbor, Florida. Favorite restaurant dishes from Smith's like Tree House Salad Plate, Lemon Meringue Pie, and Pearl Tapioca Pudding. This is a scarce cookbook. 


Format: Softcover, 40 pages. 

Copyright: 1988 

Publisher: R. Boyd Smith 

Author: R. Boyd Smith 

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Additional Details

Description:  The 1936 Smith's restaurant opened in June, and was an immediate success, proving to be a sound investment for both CO. Mineger and Grace Smith. Within two years Smith's was serving more than 1,000,000 meals annually and received national recognition (Saturday Evening Post) for such popular dishes as Lemon Meringue Pie and Pearl Tapioca Pudding. 

Smith's recipes are still alive and well in a quaint 100 seat restaurant in Palm Harbor, Florida (near Tarpon Springs). Co-owned and operated by Patricia Boyd Smith, a grandniece of Grace E. Smith, and her partner. Gloria J. Johnson. They pooled their resources in 1982 to buy a former schoolhouse (built in 1910) and remodeled it into The Okie Schoolhouse. where it operates today, serving the same foods that were enjoyed in Toledo for 50 years. 

Patti and Gloria would welcome any former Smith's guests who might want to sample their favorite dishes from the "good old days" in Toledo. 

They guarantee you'll be pleased! 

If it's desserts you fancy, try these at The Olde Schoolhouse: 

  • Bread Pudding 
  • Cup Custard with Raspberry Sauce 
  • Cheesecake 
  • Assorted Homemade Pies 
  • Pecan Ice Cream Ball 
  • Oatmeal Cake 
  • Apple Dumplings 
  • Fruit Cobblers 
  • Chocolate Pudding with Peppermint Ice cream 
  • Rice Pudding 

Most of the recipes in this "Home Cookin' Book" were used in Smith's restaurants for over 50 years. Many originated in Aunt Grace's own kitchen, when she and her older sister, Ora, assumed the responsibility of feeding their father, three brothers, and four sisters when their mother died at a young age. The recipes were based almost entirely on her personal tastes in the beginning, but evolved over the years, as they were refined by two college trained dietitians. Elsa Frame and Sarah Best, into formulae for the feeding of thousands of guests on a daily basis. 


Condition: Good condition. Few light spots on cover. 


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