WARTIME COOKING GUIDE; Stretching The Points
Chicago: Reilly & Lee, 1943. Hardcover. 128 pages. 20.5 x 14 cm. Published during the height of wartime food rationing in the United States, the guide was specifically designed to help home cooks navigate the complex "points" system used for rationing food items like meat, butter, oil, and canned goods. The cookbook features dedicated sections on preparing quick meals, packing nutritious lunch boxes for war workers, and successfully reusing leftovers to eliminate waste. This copy is interesting for two reasons: originally issued as a soft cover, this copy was rebound into a hardback binding. Next, this is a "discarded" ex-libris from the Bridgeport, CT public library - little did they know we may need this information now. Interior lightly toned. Covers rubbed. Red cloth covered board, paper covers glued. Very good. Item #5151
Price: $40.00