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Tropicalsenior

Tropicalsenior

13 minutes ago, Kim Shook said:

I've discovered in looking over them is how many duplications there are. 

That seems to be an issue and so many of them and I think, yes, they just didn't want or didn't dare to offend other members.

And some of the recipes were so bad that they had to have known that no one would cook them.

They weren't just a product of the South. They were a nationwide craze. At one time I had cookbooks from all over the United States and some from Canada. Some were very well written and some were an absolute hoot. They showed so much about the organizations and the areas that they came from. I had one from a Country Club group in Seattle that was all caviar and lobsters. I had one from a small group in Missouri that was all Campbell's and Jell-O. They are truly a history of the people and the food of that time.

Tropicalsenior

Tropicalsenior

13 minutes ago, Kim Shook said:

I've discovered in looking over them is how many duplications there are. 

That seems to be an issue and so many of them and I think, yes, they just didn't want or didn't dare to offend other members.

And some of the recipes were so bad that they had to have known that no one would cook them.

They weren't just a product of the South. They were a nationwide craze. At one time I had cookbooks from all over the United States and some from Canada. Some were very well written and some were an absolute hoot. They showed so much about the organizations and the areas that they came from. I had one from a Country Club group in Seattle that was all caviar and lobsters. I had one from a small group in Missouri it was all Campbell's and Jell-O. They are truly a history of the people and the food of that time.

Tropicalsenior

Tropicalsenior

5 minutes ago, Kim Shook said:

I've discovered in looking over them is how many duplications there are. 

That seems to be an issue and so many of them and I think, yes, they just didn't want or didn't dare to offend other members.

And some of the recipes were so bad that they had to have known that no one would cook them.

They weren't just a product of the South. They were a nationwide craze. At one time I had cookbooks from all over the United States and some from Canada. Some were very well written and some were an absolute hoot. They showed so much about the organizations and the areas that they came from. I had one from a Country Club group that was all caviar and lobsters. I had one from a small group in Missouri it was all Campbell's and Jell-O. They are truly a history of the people and the food of that time.

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