The chapters cover the ENTIRE spectrum of cooking and baking, with a few exceptions. There are sections on cereals, toast(!!), soup accessories (croûtons, force meats, noodles and egg balls), food for invalids and unusual for the era - vegetarian recipes.
The last chapters focus on entertaining, including a section on how to throw a party without the help of a maid!
The Day by Day Cookbook, published in 1939. Filled with 1,047 recipes and balanced menus for an entire year. The menus are set up on a weekly basis - making easy on the homemaker to compile a shopping list for groceries needed for each meal. There are a few photos in black & white illustrating step by step instructions for a few dishes, with the balance depicting the finished product.
The first chapter starts in January (of course) and offers menus for breakfast, luncheon, supper (Sunday lunch) and dinner. All the menus include a beverage for each meal and a dessert for dinner. There are only 2-4 recipes for each day with the balance of the meal consisting of canned, packaged or frozen foods.
The book was heavily used by the previous owner as evidenced by handwritten notes on recipes and many a stained page. An unusual recipe I spotted was for Mock Duck, a flank steak filled with a chestnut stuffing.
The supper menu for today (a Sunday, as I write this entry) is for Beef Tenderloin Enrico served with baked potatoes, squash, artichokes Hollandaise and a Nut Crumb Cake for dessert. The suggested accompanying beverages include tomato juice, coffee and milk. For dinner, the fare is lighter , featuring Shrimp Curry with chutney, a tossed salad and brownies for dessert.
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