OP: Good Housekeeping Cook Book
Good Housekeeping magazine, established in 1885, had over a million subscribers by the 1930s. Even during the Great Depression, it boasted millions in profits. The trusted and reliable publication—with the help of its “Research Institute”—has been producing cookbooks for over 100 years.
This 1933 first printing of the Good Housekeeping Cook Book was distributed only to subscribers of the magazine. Despite the period of US history during which it was published, the book generally avoids emphasis on economical substitutions and canned goods. Meat, butter, and eggs feature strongly, and almost everything is from scratch.
Ambitious, hearty fare prevails: vegetable souffle for 6; tongue mousse served over lettuce with horseradish sauce; lobster thermidor; toasted almond fruit cake.
Our copy bears some staining to the interior, particularly in the dessert section, and along the edges. Occasional chipped corners and edges, a handwritten recipe on a rear flyleaf, and some newspaper cutouts pasted to the front endpapers add to its well-loved character. The cover shows age and use with soiling and fraying edges. No dust jacket, as issued.