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A treasury of recipes, tips & anecdotes
from America's oldest merchant schooner
 Welcome to the world of Taber cookery, born out of my love for cooking for large crowds on our classic coasting schooner, Stephen Taber. I've been doing this for quite some time, and my husband jokingly refers to me as the oldest continuous cook in the fleet, sailing on the oldest vessel in continuous service in the United States. Both these statements are true, although I'm much more proud of the latter.
Just a note about my recipes. None of them are "gourmet". No complicated directions or ingredients that are hard to come by. I'm a Maine cook, accustomed to ingredients I can get at the grocery store where I shop every Sunday morning. Eggs are provided fresh from the farm, meats and fish from the local specialty markets. We grow all of our own fresh herbs and flowers in our own gardens at home.
Taber Chile
(An excerpt from the book)
YIELD: twenty-eight servings
This is the way I cook chile on the Taber. It's not as spicy and hot as some, but I have to feed many people with different taste preferences. I always serve a bottle of hot pepper sauce next to this chile. I have tried to eliminate this from my menu many times, but I always get complaints when we go a whole week without chile.
 7 pounds hamburger
8 medium onions, chopped
5 large cloves of garlic
3 celery tops, minced
3 green peppers, chopped
1/2 cup chile powder
1/4 cup cumin
4 tablespoons Worcestershire sauce
1 teaspoon crushed red pepper
1 #10 can crushed tomatoes
1 #10 can kidney beans
salt and pepper to taste.
Place hamburger, onions, garlic, green peppers, celery tops in a large stew pot and brown. After everything is browned, skim off the excess fat. Add the crushed tomatoes and all the spices. Cook for two hours and add the can of kidney beans with its juice. Simmer all for another hour and adjust the seasonings to taste. Serve with condiments on the side: chopped onion, grated sharp cheddar cheese, and sour cream. I always serve milk with this meal, although most people prefer beer. A good salad and some nice white bread rolls accompany this lunchtime meal on the Taber.
CHAPTERS FROM THE BOOK
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- PART I - THE HISTORY
- PART II - THE RECIPES
- SOUPS AND CHOWDERS
- SALADS AND DRESSINGS
- EGGS, ETCETERA
- FISH AND SHELLFISH
- MEAT AND POULTRY
- SIDE DISHES
- BREADS
- CAKES AND COOKIES
- PIES, PUDDINGS, AND OTHER DESSERTS
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