Delights for the Holidays compiled by the ALA Staff (the staff of the American Library Association) edited by Betty Obey and assisted by Sally Estes and Lee Patenaude. (undated)
I’m not sure about the date or location for this book. The current location of the ALA is Chicago, Il but there is also a location in Washington, DC.
There was a real variety of recipes in here. It is not just a Christmas cookbook although there are several explicitly Christmas recipes like Rita Meynell’s Christmas Eve Salad (Ensalada De Nochebuena) and Lee Patenaude’s Christmas Coffee Ring.
There were a lot of recipes that are simply festive or labor intensive enough you probably aren’t making them for a weeknight meal like Betty Obey’s Dolmades (Grape leaves with meat mixture) and Denisse Baldwin’s Sour Cream Almond Tarts.
Hanukkah gets a nod with Judy Cohen’s Soofganuyot which calls for lemon syrup to be poured over the doughnuts, a technique I haven’t seen, most recipes call for a dusting of powdered sugar. John Brosnahan’s Harira recipe is described as being a great dish to break the fast of Ramadan.
Lots of international (largely Italian and Greek) cookie and cake recipes and some festive candies like Miriam Hornback’s Mint Gems (Meringue).
There was something I hadn’t seen before in a cookbook–a correction! Apparently, Sally Estes’ Bourbon Balls were missing an ingredient when they appeared in the ALA’s first staff cookbook Edibles and Potables.