Antoinette Pope School Cook Book, 1954, with Many Additional Recipes, Revised and Enlarged Edition. This is the copy of Pope’s cookbook that someone used while taking her classes on Fancy Cookery that she taught in Chicago The book itself is in immaculate condition, with just a few notes (written in pencil) with helpful hints and substitutions probably suggested in class. Perhaps more importantly, included in the book are about 40 to 50 complete additional recipes, each carefully written in pencil on a single piece of correctly sized white paper. The hand writing is completely legible, and the recipes are each complete with ingredient lists, explanations for combining and cooking, and the number of people the recipe would serve. They include items like filled coffee cake squares, baked Canadian bacon, open faced apple pie, shrimp and green paper Oriental, broiled cheeseburger luncheon, Creole round steak, paprika sour cream dip, apple nut squares, meat balls gourmet, Mexican kidney bean casserole, kidney bean casserole, and many, many more.
See the Antoinette Pope School of Fancy Cookery, 116 South Michigan Ave., Chicago, brochure and complete set of 15 lessons, carefully annotated by the owner of this cookbook, here: 15 Antoinette Pope School of Fancy Cookery Lessons