CULINARY CAPERS THE EVANSTON JUNIOR AUXILIARY of the CHICAGO INFANT WELFARE SOCIETY Copyright 1934
(remember ... it's 1934)
There are many pages of advertisers at the back of this book . I wish I could include them all as I'm sure they are nice piece of Illinois history. All contributing to providing a lovely home, fine foods, setting a "correct social" table and also as seen below ... cateresses and waitresses.
ADVENTURES IN Good Cooking and the Art ofCarving IN THE HOME ~~~~~~~~~ FAMOUS RECIPES A Duncan Hines BOOK COPYRIGHT 1948 "The kitchen in the modern home is no longer the exclusive domain of the gentler sex, for there is an increasing number of men who enjoy displaying their culinary skill before their friends..." DUNCAN HINES
The HERB Chart in itself is adventurous with many herbs not in most kitchens today, I would think.
LORAIN COOKING copyright 1926 Issued by The Research Kitchen of AMERICAN STOVE COMPANY St. Louis, Mo. (Price, One Dollar)
copyright 1930 Prepared and Tested in the Research Kitchen of AMERICAN STOVE COMPANY at CLEVELAND, OHIO AMERICAN STOVE COMPANY St. Louis, Mo. (Price, One Dollar)
"The Lorain Oven Heat Regulator (the "red wheel") will serve as a "magic chef" during the time the home manager is away. If a home manager desires to bake a layer cake at 375 degrees, the temperature of the oven will remain 375 degrees as long as the gas is allow to burn."
GOOD HOUSEKEEPING'S Book of MEALS Tested, Tasted, and Approved Favorite Recipes and Menus from Our Kitchens to Yours GOOD HOUSEKEEPING INSTITUTE copyright 1930
"It is a cherished privilege for children to eat at the family table."
This tiny 4"x7" book is one of fifty books that were written by Ida Bailey Allen. If you're a cookbook collector, you will recognize her name and you may also recognize the cameo'd symbol on the cover along with product names.
The COOK BOOK DE LUXE Compliments of The Huebner-Toledo Breweries Co. Toledo, Ohio Copyright 1912, by Felix Mendelsonn "Our assumption is that the lady who uses a cook book knows the rudiments of the Art of Cookery..."