American Cookery
by Boston Cooking School Magazine
This volume contains five issues of American Cookery from
October 1917 to April 1918. The copious advertisements are the real
highlight for me, but it also contains charming chapters entitled, among
others, "Dishes that are whole meals", "On the Trail of
Protein","Making Cooks for Uncle Sam's Navy", "Jamaica and Jamaican
Dishes" "The Naughtiness of Superfluity" and "Shall Meatless Meals Be
Tasteless". Each issue has a section of suggested recipes for a
particular month and/or holiday. This book is a historical and culinary
gem.
