3 Titles on Modern Cooking (circa 1910s and 1920s)

By: Janet Hill McKenzie

Price: $30.00

Quantity: 1 available

[3 Titles] 1) Recipes for Everyday. Cincinnati: Procter & Gamble, (1919). FIRST EDITION. 96 pp. 2) The Whys of Cooking. Cincinnati: Procter & Gamble, (1919). SECOND EDITION. 106, [2] pp. 3) Balanced Daily Diet. Cincinnati: Procter & Gamble, (1920). LATER PRINTING (first edition, 1916). 96 pp. 12mos. 7 x 5 inches. Each volume illustrated in color and black and white, includes many recipes in each, the Whys of Cooking provides plans for the modern kitchen and its furnishing; some page soiling in The Why of Cooking volume, else text of other two volumes clean, none of the pages are marked. Uniformly bound in blue paper wrappers embossed in dark blue and gold; bindings square and tight, some toning to the covers, top corner of The Whys of Cooking bumped, adhering of pages in the index at page 106 affect 5 lines of the index. Good to Very Good. Together these books by Janet McKenzie Hill provide a thorough introduction to the cooking methods of the 1910s and 1920s in America. Hill was the editor of the Boston Cooking School Magazine. She also endorsed many American food products, as she does in Recipes for Everyday, which promotes the use of Crisco, a Procter & Gamble product that was listed as a substitute for butter for the public during World War I.

Title: 3 Titles on Modern Cooking (circa 1910s and 1920s)

Author Name: Janet Hill McKenzie

Categories: Other,

Publisher: Cincinnati, Procter & Gamble: 1919-1920

Binding: Paperback

Book Condition: Used: Very Good

Type: Paperback

Seller ID: TO3112-6

Keywords: Janet Hill McKenzie, Procter & Gamble, Cooking, Gastronomy, Home Economics, Recipes for Everyday, The Whys of Cooking, Balanced Daily Diet