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The American Woman's Cook Book by Ruth…
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The American Woman's Cook Book

by Ruth Berolzheimer

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'The past is a foreign country' - a volume evocative, in both content and style, of a former era, published in 1948 and edited by the Director of the Culinary Arts Institute, Chicago. Comprehensive with thumb indent indexing and some colour plates. Contributors included such august bodies as the Irradiated Evaporated Milk Institute, the Appalachian Apple Service and the delightfully named Junket Folks. A social history : the chapter entitled Friends Who Honour Us tells us that 'Clear thinking, honest motives and ease in management can develop a social life that is simple and charming.'
  Carrie.deSilva | Aug 28, 2011 |
Important book from 1900's cookbooks. This is another interesting reference indicating how much war time affected everyone in the country: the cookbook (at least this version) is broken into different sections, the first part being the standard cookbook with a broad range of recipes (from beverages and meats, to canning and food equivalents) and the other part dedicated to Wartime Cookery. In that section, the author mentions the shortage of metal cans (for processed foods) and that most households may called on to 'curtail' the use of fats & oils since these are used in the manufacture of soaps and gunpowder, both needed for the war efforts. There is also a section on "How to Feed a Family of Five on $15.00 Per Week" in the Wartime Cookery chapter. ( )
  RShelton | May 14, 2011 |
A timeless classic. A woman of any age or time can rely on this book regardless of her experience in the kitchen. This edition has numerous money and time saving tips. ( )
  DWoodTN | Sep 22, 2010 |
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A true classic of American cookery. Excellent teacher of near-forgotten kitchen lore. Despite its age (it came out before I was born), I refer to it constantly for basics and not-so-basics.
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