The "OXO" Cook Book

London: OXO Limited, 1920. Softcover. First edition presumed, n. d. (ca 1920); 7 x 4 3/4; pp. 16; illustrated stiff wraps; a small spot and minor age-toning to margins; mild wear to edges; brown and beige in-line illustrations; very good condition.Possibly one of the earliest OXO cooking booklets, it contained recipes by various women that had been mailed to the company as an expression of the cooks' great satisfaction in using OXO cubes in their cooking and included such delightful concoctions such as OXO Blanc Mange, OXO Devilled Bananas, and OXO Jambon Savory. The OXO beaf stock cubes were first introduced in 1910 as a cheaper version to the original product, which had been a viscous liquid containing only meat extract and 4% salt. Presumably, the brand name OXO was derived from "ox." The OXO products, greatly expanded from those early days, are still very popular to this day.