The Fox Chapel Garden Club produced its first cookbook, "Things We Grow in Our Kitchens," in 1934, three years after the club was formed.

Last year, Marguerite Hannon, the club's historian, thought it was high time for another one. She's been collecting cookbooks since she was a child; several hundred now line one wall of her family room, including some that go back to the late 1800s.

"I'm kind of a cookbook addict," Mrs. Hannon said. "I discovered a lot of friends in the club felt the same way."

So now, 75 years after the first book, "Recipes in Bloom" gathers more than 200 of them, contributed by about 47 of the club's 70 members and 10 of their friends.

Mrs. Hannon and Anne Baker, the project's co-chairs, were looking for "a good variety of favorite recipes that would be simple, nothing complicated, because none of us has time," Mrs. Hannon said. "Something you would be proud to say, 'This is my recipe.' ''

That's true of the 1934 cookbook, too, although it also includes dinner menus for special occasions, such as "Zero Weather" and when "The Maid Is Out."

The latter "cracks everybody up," Mrs. Hannon said. Today, most club members "have careers of their own" and no maids.

The 1934 hardcover cookbook is wire ring-bound and features period illustrations by Esther Somers and Dorothy Ellen. It was supported by advertisements for national products, such as Smithfield hams and GE mixers, and many long-gone local businesses, including Stevenson's market in East Liberty.

The new cookbook is a softcover, plastic ring-bound publication and features illustrations by Amanda Schaffer. Sections are devoted to appetizers and beverages, soups and salads, vegetables, main dishes, breads and rolls and desserts.

A Woodland Garden Club member shared the recipe for the ever-popular grilled mushroom sandwiches the club makes and sells at the annual May Market. The secret ingredient? Cream cheese. The mushrooms are sauteed in it, along with butter, onions and thyme.

Mrs. Hannon contributed several of her own recipes, including Shrimp and Chutney Dip, which Gourmet magazine accepted and published in its September 1997 issue. Another, for Banana Fritters, made it into Gourmet's 2006 cookbook.

"Pieces of banana are soaked in white rum, then dipped in egg and cornflake crumbs and browned in hot oil," Mrs. Hannon said. "I have to be careful who I serve them to."

Gourmet "changed it a little bit; they took the rum out, I guess so you could serve it to children. It's not anything like the original, but it's in there."

The Fox Chapel Garden Club was always a working group, "not a tea party club," Mrs. Hannon said. Members range in age from about 30 to 85, and camaraderie among generations is part of its appeal.

Proceeds from the first cookbook went to the club's charitable projects, including clothing, food and cash for the Family Relief Society. Proceeds from the second will help support programming and scholarships at Beechwood Farms Nature Reserve, Phipps Conservatory and Botanical Gardens and the Rachel Carson Homestead, as well as maintenance of Fox Chapel's Trillium Trail.

The first cookbook is hard to come by; the club has just two copies, one inherited by Mrs. Hannon from the club's previous historian and another found online.

The second cookbook, which costs $15 and is now in its second printing of 300, is available at Aspinwall Bookshop, Rosebud's gift shop and Towne Drugs, all in Aspinwall, and My Garden florist, 3447 Harts Run Road, Indiana Township. It's also available by mail from Mrs. Hannon, 220 Sweet Gum Road, Pittsburgh 15238. Add $2 for postage.

Shrimp and Chutney Dip

PG tested

• 8-ounce package cream cheese
• 1 tablespoon curry powder
• 1/4 teaspoon garlic powder
• 1/4 cup chutney, cut into small pieces
• 1/2 cup sour cream
• 2 tablespoons milk 1/4 teaspoon salt
• 1 cup cooked shrimp, cut into small pieces

Cream the cream cheese with curry, garlic and chutney. Add sour cream, milk, salt and shrimp. Stir thoroughly, being careful not to mash the shrimp. Serve with raw vegetables or crackers. Makes 2 1/2 cups.

-- "Recipes in Bloom"

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