The Art of Cooking and Serving (8), 1934
The Art of Cooking and Serving (9), 1934
The Art of Cooking and Serving (10), 1934
Geneva Cabinets Ad, 1957
Nina Ballerina Doll Ad, 1956
Best Foods Mayonnaise Ad, c1960
Kentucky Tavern Bourbon Ad, 1951
The Thrifty Cuts of Meat, c1940
Cunard Cruise Line Ad, 1951
Abalone To Zabaglione, 1957
Abalone To Zabaglione (2), 1957
Abalone To Zabaglione (3), 1957
Abalone To Zabaglione (4), 1957
Abalone to Zabaglione (5), 1957
Abalone to Zabaglione (6), 1957
Abalone to Zabaglione (7), 1957
Abalone to Zabaglione (8), 1957
Cosco Furniture Ad, c1958
Diamond Match Book Ad, 1959
Household, 1957
Sealtest Ice Cream Ad, c1956
Pullman Train Ad, 1954
Del Monte Peas Ad, 1953
The Art of Cooking and Serving (6), 1934
The Art of Cooking and Serving (5), 1934
The Art of Cooking and Serving (4), 1934
The Art of Cooking and Serving (3), 1934
The Art of Cooking and Serving (2), 1934
The Art of Cooking and Serving, 1934
Scotch Tape Dispenser Ad, 1959
The Harassed Housewife, 1953
Kelvinator Washer-Dryer Ad, 1957
Seald-Sweet Booklet (3), 1931
Seald-Sweet Booklet (2), 1931
Seald-Sweet Booklet, 1931
Edwards Coffee Ad, c1954
Springmaid Bedding Ad, 1961
Cook's Champagne Ad, 1958
Bisquick Ad, 1954
Chicken of the Sea Ad, 1954
Old Forester Bourbon Ad, c1950
Swanite Garden Hose Ad, 1950
Recipe of the Month Magazine (9), 1936
Recipe of the Month Magazine (8), 1936
Recipe of the Month Magazine (7), 1936
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The Art of Cooking and Serving (7), 1934
Also fried but not in this picture: bananas, carrots, cheese balls (reeeally scary looking), "creams", eels, oysters, rice cakes... Basically if it ever lived, they fried it.
"Crisco is the ideal fat to use in egg dishes of all kinds because of its delicate flavor. For frying, scrambling or making omelets properly cooked in Crisco are apt to be more easily digested than when cooked in a fat which burns easily..."
"Crisco is the ideal fat to use in egg dishes of all kinds because of its delicate flavor. For frying, scrambling or making omelets properly cooked in Crisco are apt to be more easily digested than when cooked in a fat which burns easily..."
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