In the aftermath of Romeapalooza '98, we discovered this somewhat baffling tome representing itself as the 1957 edition of "The American Woman's Cookbook", featuring odd recipes such as Chicken Mousse, Ham Mousse, and Cottage Cheese and Peanut Loaf. Because I have a fascination for things old and strange, I took it upon myself to trace the history off this strange book.
Originally written in 1934, the American Woman's Cookbook was edited and revised by Ruth Berolzheimer, the Director of the Culinary Arts Institute from the Delineator Cookbook. It was then reprinted many times over the next 40 years, and quite honestly, save a few odd recipes here and there, it seems to be a very capable cookbook. In the 1945 edition that I borrowed, the book includes a section on Wartime Cooking which includes helpful advice such as "Use the More Perishable Meats" and "Eggs are Valuable Food".
The book is somewhat more broad-reaching than modern cookbooks in the typical American home, as it contains a section on how to cook Frogs and Turtles. What I love most however, are the photographs used within the book to illustrate the foods and the preparation involved. Some of the captions include quotes form the "Irradiated Evaporated Milk Institute" and the "Institute of American Poultry Industry".
This is my favorite all-time cookbook. I have given away many to friends. It is endlessly fascinating. This was one of the top-selling books of all time as of the late 1960s. My mother has a copy she received when she was married in 1947. It is the best laid-out cookbook, and a work of art, from the writing, to the editing, to the photography, etc. I would love to see this book updated properly and put back on the market.