Educational Cookery Collection

Location of collection:

Virginia Polytechnic Institute and State University

Special Collections, University Libraries (0434)

Newman Library

Virginia Tech

P.O. Box 90001

560 Drillfield Drive

Blacksburg, VA 24062-9001

Contact for questions and access:

Email: specref@vt.edu

Phone: (540) 231-6308

Fax: (540) 231-3694

Web: spec.lib.vt.edu

Restrictions:

The collection is open for research.

Terms of access:

Permission to publish material from Educational Cookery Collection must be obtained from Special Collections, Virginia Tech.

Preferred citation:

Researchers wishing to cite this collection should include the following information: Educational Cookery Collection, Ms2017-032, Special Collections, Virginia Tech, Blacksburg, Va.

Summary

Extent:

1.4 Cubic Feet 1 box

Abstract:

The Educational Cookery Collection includes flyers, pamphlets, cooking school catalogs, recipes, menus, cookery lessons, and other ephemera relating to cookery and education, dating from the 1880s to the 1960s.

Language:

English .

Preferred citation:

Researchers wishing to cite this collection should include the following information: Educational Cookery Collection, Ms2017-032, Special Collections, Virginia Tech, Blacksburg, Va.

Background

Scope and content:

The Educational Cookery Collection includes flyers, pamphlets, cooking school catalogs, recipes, menus, cookery lessons, and other ephemera relating to cookery and education, dating from the 1880s to the 1960s. Materials represent the work of individual authors, corporations, government and extension agencies, cooking schools, and other organizations that sponsored educational cookery events.

Acquisition information:

The Educational Cookery Collection was purchased by Special Collections in April 2017. Additional materials may be added in the future.

Processing information:

The processing, arrangement, and description of the Educational Cookery Collection was completed in Octobter 2017.

Arrangement:

Most items have a clear source (author, corporate author, publisher, or other sponsoring organization). This collection is arranged in alphabetical order by creator, with a small group of unattributed items at the end. Each letter of the alphabet represented has its own folder and items within each folder are alphabetical order by creator. Each folder has a bibliography of items with either a title or a brief description (when a clear title was absent).

Related

Separated material:

This collection included a large number of books and publications which were cataloged for the Rare Book Collection. Books are listed below in chronological order with undated materials at the end. Catalog records include a note that indicate they are part of the collection. If a book is connected to a particular educational culinary education organization, it is noted in brackets following the title and date.

Pre-1900

1. How We Made a Nine Cent Dinner, Explained in Full, with Some Other Economies, 1882. [New Century Cooking School]
2. New York Tribune Extra No. 85, Practical Cookery, with Demonstrations, 1884.
3. An Ideal Kitchen: Miss Parloa's Kitchen Companion, 1887.
4. Question and Class Book for the Philadelphia Cooking School, 1887. [Philadelphia Cooking School]
5. Cookery in the Public Schools, 1890.
6. The Information Readers Number 1: Food and Beverages, 1891. [Boston School Series]
7. 100 Choicest Recipes for Cooking, 1892.
8. Souvenir and Cook Book (United Retail Grocer's Association of Brooklyn), 1892.
9. Cooking School Recipes, 1893, plus handwritten apple cake recipe.
10. The Story of the New England Kitchen Part II, 1893, including invitation to the New York Diet Kitchen Association meeting in 1890.
11. Jaynes & Co's Economical Cook Book, 1895. [Boston Cooking School]
12. High Class Cookery Recipes, 1897. [National Training School of Cookery]

1900-2000

1. Aunt Martha's Corner Cupboard (serial, Parts I-III), c.1900?
2. Cooking Made Easy, c.1905?
3. Gathered Treasures, 1906.
4. Good Luncheons for Rural Schools without a Kitchen, 1906.
5. Freehand Cooking on Scientific Principles, 1910.
6. Individual Recipes in Use at the Drexel Institute, 1911. [Drexel Institute]
7. Some More Good Things to Eat, 1911.
8. Household and Science Arts, 1913.
9. Cooking: Book One, 1914. [Muncie Normal Institute)]
10. Foods and Sanitation: A Text-Book and Laboratory Manual for High Schools, 1914.
11. Laboratory Cook Book. 1914. [Worcester Domestic Science School]
12. Baking Powder: A Healthful Convenient Leavening Agent, 1915.
13. Domestic Science Book II, Grade VII, 1915.
14. Elements of the Theory and Practice of Cookery: A Text-Book of Household Science for Use in Schools, 1915.
15. Low Cost Cooking, 1915.
16. Feeding the Family, 1917.
17. Educational Document No. 4, Official Recipe Book: What to Eat How to Cook It, 1918.
18. Food and Health: An Elementary Textbook of Home Making, 1918.
19. Food and Household Management: A Textbook of the Household Arts, 1918.
20. Food Values and Economical Menus, 1919. [Miss Farmer's School of Cookery]
21. Recipes and Menus for Fifty, 1920. [School of Domestic Science of the Boston Young Women's Christian Association]
22. Cooking for Profit: Catering and Food Service Management, 1925.
23. The Home Makers' Cooking School Cook Book, 1925. [Home Makers' School of Chicago, Illinois]
24. Housewifery: A Manual and Text Book of Practical Housekeeping, 1924.
25. Cookery Arts and Kitchen Management, 1924.
26. Food: Its Composition and Preparation: A Textbook for Classes in Household Science, 1925.
27. Home Made Candies for Profit, 1926.
28. Food Preparation, Meal Serving and Housewifery, 1934.
29. Fortunes in Food, 1930.
30. Savory Suggestions, 1930.
31. Orono Cook Book, 1937.
32. Modern Homemaker, 1938.
33. Ten Lessons on Meat for Use in Schools, 1940.
34. Continued Study Units: Home Economics: II-Foods of our Forefathers in The Middle Colonies, 1941. [Copy 2]
35. University High School Faculty Cook Book, June 1942.
36. Careers for the Home Economist, 1943.
37. Batter Up!: Favorite Recipes of Ag Campus Students and Faculty, 1948.
38. Company Cook Book, Harriet Johnson Nursery School, 1950.
39. Favorite Recipes of Wellesley Alumnae, c.1950?
40. French Cookery, 1953.
41. The Art of Cooking, 1964.
42. Fast Food Gets an "A" in School Lunch, 1977. [Copy 2]
43. Let's Throw an Italian Wine Tasting! 1978.
44. Source Book on Some International Food Flavors of Home Economics, 1982.
45. Step-By-Step Directions for Mistake-Proof Recipe, 1986. [McCall's Cooking School]

Undated (organized alphabetically by title)

1. Batterman's Book of Mary A. Wilson's Favorite Recipes.
2. Be a Great Cook!
3. Brookline Public Schools Manual.
4. Cookery Book and General Axioms for Plain Cookery. [School Board for London]
5. A Course of Practical Lessons on Cakes and Cake Decoration.
6. Digest of the Day. [Ward Six, PTA, Gloucester, MA]
7. Domestic Science (Leaflets 1-28). [School District of Philadelphia]
8. The Florence Crittenton Cook Book. [Boston School of Cookery]
9. Food Facts and Food Fallacies.
10. Food...Fun...and...Flair: Course for Gourmets. [Institute for Gracious Living, Inc.]
11. G.R.L.'s Own Cookery Book: A Man's Book for Every Woman (5th edition).
12. Into the Mouths of Babes.
13. Let's All Reap Together: A Guide to Help You Put More Food on Your Plate.
14. National School of Domestic Art and Science: Views and Interiors of Buildings.
15. Original San Francisco Sourdough Culture Instructions.
16. Outdoor Cooking at the Boces Environmental Education Center at Brookville.
17. Outline of Cooking, Grades VII and VIII.
18. Pouring Tea for Profit. [Lewis Hotel Training School]
19. Thai Kitchen Cookery Centre.
20. 350 Recipes: Cooked and Tested by the Cooking Class of the House of the Good Shepherd.

Indexed terms

Subjects:

Ann Hertzler Children's Cookbooks and Nutrition Literature Collection
Children -- Nutrition
Food Technology and Production
History of Food and Drink
Nutrition
Culinary pamphlets
Ephemera
Menus
Pamphlets