• This book is a cookbook about everything from desserts to main dishes written for housewives during the Great Depression to show how to cookbread, cakes, cookies, desserts, lunch and supper dishes, pasta, meat and fish, pie, salads, soups and vegetables.
  • This book sparked my interest because I love to read anything about domestic life before World War 2 changed American life forever.
  • The title, Balanced Recipes by Pillsbury is appropriate for the book because the book not only recipes, but also tips for aspiring cooks and a section in the back for your personal recipes.
  • Having first read the title of the book, I expected the book to discuss recipes that our great-mothers and grandmothers enjoyed cooking.
  • This theme is carried out throughout the book as evident by the fact that the book was published in 1933…over eighty years ago and adequately pinpoints the message of the book because explains the book explains the Pillsbury’s home-type experimental kitchen in Minneapolis that was maintained at that time entirely for service to the women of America. 
  • The author of the book was Mary Ellis Ames, Pillsbury’s answer to their competitor’s fictional woman, Betty Crocker….and in real life, Director of Pillsbury’s Cooking Service.
  • Mary Ellis Ames also wrote, all for Pillsbury…. 
  • Pillsbury’s Household Manual (1925)
  • Twenty-One Successful Little Dinners (1933)
  • Good Things to Eat (1934)
  • Pillsbury’s Cooking Club Bulletins (1935)
  • 15 Delightful New Recipes You Will Want to Try (1936)
  • Let’s Bake: A Handbook of Baking (1941)
  • The Three “Rs” of Wartime Baking: “Ration, ‘Richment, and Recipes (1943)
  • 12 New Cake Recipes Made with Pillsbury’s Sno Sheen Cake Flour (1950)
  • From 1925 onwards, the Pillsbury Cookery Club was run in her name. To enroll, you collected and sent in vouchers from Pillsbury’s products. In return, you would get recipes or cooking technique tutorials sent to you monthly. You could buy a metal binder to put them in for 10 cents. 
  • The Cookery Club promoted the use of Pillsbury’s specialty flours such as Pancake Flour, White Corn Meal, and Sno Sheen Cake Flour, as well as of Pillsbury’s regular flours.
  • From 1933 to 1936, Ames broadcast a cooking program which aired on Wednesday and Friday morningson CBS Radio called “Cooking Close-Ups”, matched by a syndicated cooking column also called “Cooking Closeups.” 
  • The book is held together in an 11-ring (8-3/4″ tall x 6″ wide) Art Deco style hinged aluminum closed binder containing twelve tabbed sections of 238 recipes and menus on 3″ x 5″ punched notecards.
  • The main idea of the book is cooking during the 1930s.
  • My favorite part of the book was the history and nostalgia behind the book because I’m old fashioned.
  • This book made me feel like I had spent more time learning to cook from my grandparents when I was younger.
  • The book was published by Pillsbury in 1933 and can be found here for $11.38.

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