Creole Eggs from Food and How to Cook It, 1928, Helen M. Wells and Belle De Graf: A classic recipe from a classic cookbook.
Of course we have the cookbook. See it here: Food and How to Cook It, Helen M. Wells and Belle De Graf, 1928
Food and How to Cook It, Helen M. Wells and Belle De Graf, 1928: Subtitled A Modern Guide to the Successful Planning of Meals and the Preparation of Food. First edition, first printing of famous, super-organized cookbook published by National Publishing Company, Philadelphia. Linen-covered hard back boards, embossed with title and illustration. 496 pages. Thumb indexed. Signed by the author, Helen M. Wells, on the title page. See image. 1928 copyright held by Horace C. Fry.
This cookbook was used hard. The hinges have separated and the cover is separate from the text block. The binding of the text block is holding. A few pages have stains. Many pages are wavy from water damage. The text is all here, the recipes are all useful, and the cookbook is still fascinating.
This cookbook makes use of “Master Recipes,” recipes with combinations and substitutions that add variety to menus. Menus for every occasion are provided to relieve the homemaker of the problem of meal planning. This cookbook is so organized, the reader never has to turn a page when reading a recipe. That is, all recipes are complete on one page. The index includes not only the page number of a recipe, but also its menu number. (Can you imagine doing a 31 page, single-spaced index by hand, before the use of computers?)