The New Cookery.
By Lenna Frances Cooper & Margaret Allen Hall. Battle Creek, MI: The Modern Medicine Publ. Co., 1929. 11th ed., (revised from the original 1914 edition.) 8vo. 493pp., several b/w foto illusts., charts, tables, index. Color illustrated linen over heavy bds., covers darkened and corners slightly scuffed, well-thumbed, else generally Fair+ to Good. Includes recipes for fermented breads, broths, and a chapter on meat substitutes such as Protose.
Each recipe gives protein per serving reflecting the author's belief in the importance of vitamin rich foods in one's diet.