© 1928 · Chicago
First edition: Recipes based on canned foods, arranged by month for maximum seasonal appropriateness. March's suggested dishes include two different Finnan haddie preparations in addition to rice croquettes, asparagus tip omelet, fruit tapioca, kippered herring rarebit, deviled ham and cheese sandwiches, etc. Also present are Mexican salad (April; consisting of cabbage with pineapple, celery, mayonnaise, pimientos, olives, and canned chili sauce), chili sandwiches (May), Mexican meat loaf with tomato sauce (October), and chili sauce (October). The center spread is a color-illustrated "handy chart of delicious soups" and their potential uses, while at the back of the booklet are sections on "Dollar Dinners for Four People," how to plan food purchases, and suggested diets for growing children.
Not in Brown, Culinary Americana. Publisher's color-printed wrappers, front wrapper with large butterfly and basket vignette; spine and edges rubbed, back wrapper with small scuffs. Pages mildly age-toned. Two pages with small spot of former adhesion between the two, with loss of a few letters; one leaf with short tear from outer margin, not touching text. => An interesting reflection of the changing nature of food marketing and technology in the early 20th century. (Inventory #: 36182)