Here's the cover of the 1969 fourth edition of "Dr. Oetker German Home Cooking."
Dr. August Oetker (1862-1918) was the first to popularize and mass-produce baking powder, under the brand name Backin.
The success of Backin helped the German company Dr. Oetker get off the ground. The company then became highly successful after World War II with Oetker's grandson, Rudolf August Oetker, at the helm.
In addition to its colorful cover, "German Home Cooking" is packed with recipes for soups, sauces, meats, eintopf, vegetables, eggs, desserts and more. Some of the more unusual recipes are for Bavarian plum dumplings, stewed bilberries, boiled calf's brain, fried calf's heart, Westphalian blind hen1, stuffed goose's neck and ragoût of ox heart.
If you're in a fishy mood, here's the recipe for herrings in marinade (pictured below):
4-6 salt herrings
2 small bay leaves
2/3 pint vinegar
a few tablespoons sour cream (optional)
1/2 pint water
Gut the herrings, soak for 12-24 hours, and then wash thoroughly to loosen the scales. Remove the gills, the gillcovers and the black skin. Wash the herrings once more, then arrange in layers with onion rings and spices in a small earthenware jar. Rub the roe through a fine sieve and mix with the vinegar and the sour cream, if desired; then add the cooled, boiled water. Pour the marinade over the herrings and leave covered for 2-3 days.
1. Which involves bacon, beans, fruit and vegetables, but no hen.