Quantity Recipes

Ithaca, NY: (Cornell University), 1948. Two thick quartos, not consistently paginated. A collection of recipes in two volumes collected in fourteen sections, most likely issued individually: Sandwiches, Salads, Breads, Deserts, Cakes, Cookies & Frostings, Soups, Meat & Poultry, Meat Extensions, Meatless and Fish Recipes, Meat Substitutes, Dressings, Relishes and Sauces, Vegetables. Recipes appear to be assembled for a specific course as each section contains a unique identification code, most likely a course number. Recipes are large-scale, serving between twenty-five and fifty-five, and contain remarks on garnishing, possible variations, cost, and size of serving (specifically which size ladle/dipper to use) in addition to the ingredient list and instructions. New York State College of Home Economics had its early beginnings in 1900 when Martha Van Rensselaer arrived at Cornell to organize a reading course for farmers' wives and evolved into a fully accredited program of home economics. In 1923, the League of Women Voters named Van Renssleaer one of the twelve greatest women in the country. These volumes belonged to Mary Louise Van Allen née Alstein, Class of 1950. Mimeographed recipes are bound with colored tab dividers separating each section. In blue cloth with gold titles stamped to spines and the owner's name to lower right corner of the covers. Some rubbing and edgewear to both volumes, volume one has staining/discoloration to front cover. With some very slight food stains to interior and creasing to tabbed dividers, otherwise very good. Owner's name (Mary Louise Van Allen) inscribed on prelims and her initials appear sporadically throughout the text. [OCLC records various copies of a commercially printed version of this work or a similar work, printed in the 1950s and 60s, but no copies of this earlier mimeographed printing].