THE STATE FAIR BLUE RIBBON COOK BOOK by

THE STATE FAIR BLUE RIBBON COOK BOOK

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KIRKUS REVIEW

This has reading interest as well as cook book appeal, for there is a good deal about the history and function of state fairs, their color and drama, and each section of recipes in preluded by introductory comments on the points by which entries are judged in that particular category. This places the book in a different category, for most public libraries will find value in it for distribution by bookmobile through rural areas, where an ordinary cook book might find small circulation. Plus sale and distribution through 4H Club membership... Included are prize winning recipes in all classifications,- breads, cakes and cookies, pies, nonserves,, jams, pickles, desserts, etc. There is a miscellaneous assortment of prize recipes that do not fit under these headings,- one dish meals, regional dishes, and so on. The list of contributors shows a preponderance in the Mid West and South with New England given rather short shrift.

Pub Date: Aug. 15th, 1950
Publisher: Frederick Fell