Rules for Using Wine in Cookery from Ida Bailey Allen’s Wines and Spirits Cook Book, 1934, Published After Repeal of the Eighteenth Amendment.
Yes, we have the cookbook. See it here: https://vintagecookbook.com/product/ida-bailey-allens-wines-and-spirits-cook-book-1934-published-after-repeal-of-the-eighteenth-amendment/
Ida Bailey Allen’s Wines and Spirits Cook Book, 1934, Published After Repeal of the Eighteenth Amendment: Cookbook published by Simon and Schuster, New York, in 1934. Hard cover book with 366 pages, 456 recipes and 81 menus. This cookbook was a library book, and it has all the marks and notes that library books normally have. With the exception of the first page, all the pages are completely clean and clear. The cover is in good condition, but it has a stain on the pasted-on title paper and shelf wear especially on the corners and spine cover. The front hinge has been exposed, but it is holding. The back hinge cover is fine.
This is a very difficult to find cookbook, which is why I’m listing it even though it was a library book. It is a serious piece of American culinary history. Writing post-Prohibition (1920-1933) Bailey tries to sound staid but she actually sounds gleeful about what she calls “the renaissance of dining with good cheer.” Her many menus show this especially, with instructions like “Dry Sherry or Madeira Throughout,” “Sherry served up to Dessert,” “Champagne Served Throughout.” She says to tell the maids to keep glasses filled at all times. The book also displays signs of a transition period in American living: alternative menus are supplied for meals “(Without Maid Service)” and “(With Maid Service.)”