Your Food and You Zim 1957 This is one of those science/health titles all about food. The illustrations are typical 1950s but just weird enough to have me looking twice. Check out the illustration of the woman with a goiter.
Cheese How to Choose, Serve & Enjoy Thompson 1986 This book isn’t too bad. Content wise, it showed the cheese making process, had a few cheese centered recipes, and a even a pronunciation guide. The book was in pretty good
The New Casserole Cookery McGinley 1968 As a native Midwesterner, I grew up on casseroles. I also grew up bringing them to potlucks, suppers, etc. No doubt some recipes do better than others. Most natives probably have an array of
That Amazing Ingredient: Mayonnaise CPC International 1979 Who thought America needed an entire cookbook devoted to one the major food groups, I mean condiment, in Midwestern culture? It’s just so versatile! Think of the variety: macaroni salad, potato salad, tuna
The New Hamburger & Hot Dog Cookbook Roate 1975 Don’t settle for old hamburger and hot dog recipes. It’s time to upgrade to NEW and Improved. Note the awesome 1970s era cover. I was able to name the year of
Shed pounds with cocktails and gourmet fare Voss and Voss 1965 Now this is a diet I can get on board with: cocktails and gourmet food! I am sure the title alone would make anyone pick up this book. So
Creative Cooking with Cottage Cheese American Dairy Association Test Kitchen 1966 I know we have posted some lovely cottage cheese recipes before, but this one has color pictures! Note the Cottage-Borsch Cracker Dip. You never know when you will need
Molded Dishes Cookbook McIntyre 1972 I have a sick fascination for the molded food items from the 60s and 70s. Of course as a Midwesterner, Jell-o was usually on the menu at every potluck, family dinner, and general celebration. It